Knäckebröd (crispbread)
Crispbread – Knäckebröd

Knäckebröd (crispbread) is served always served with a meal in Sweden, so every Swedish supermarket has a wide selection of different types of knäckebröd. Most are made using rye flour and spices, but the thickness varies a lot. Although you can buy very good knäckebröd outside of Sweden it is worth making the effort to bake […]

Read More →
Lent buns – Semlor

Tied to the fasting tradition of Lent, semlor are cardamom-scented Lent buns filled with almond-paste and whipped cream. Originally they were only baked on fettisdagen (Shrove Tuesday, Mardi Gras or, literally, Fat Tuesday), then it became common to bake them on Tuesdays in Lent. Such is the popularity of semlor (and the lack of self-restraint […]

Read More →
Raspberry and chocolate jam – Hallon och chokladmarmelad

Raspberries and chocolate are natural partners, especially if hints of luxury are desired. Small jars of Raspberry and chocolate jam make excellent little gifts for chocolate lovers, whether they be Christmas stocking fillers or little thank you present. Tips • Use good quality chocolate, such as Valhrona, with 60-70% cocoa. • Don’t worry about how you […]

Read More →
Pancakes – Pannkakor

Swedes adore pancakes. One of the most popular main courses for lunches in schools in Sweden is pancakes with jam, which is served on Thursdays. Yes really, the main course. Sometimes it is preceded by ärtsoppa (pea soup), but in some schools, they know what the children like so they just serve pannkakor med sylt […]

Read More →
Biff à la Lindström
Swedish beef burgers – Biff à la Lindström

This is one of the great classics of Swedish cuisine and deservedly so – Swedish beef burgers. To describe it as a burger might put you off trying it, but the addition of beetroot and capers makes it tastier and lighter than an ordinary burger. I promise you that once you try these you will […]

Read More →