We eat lots of kinds of food in Sweden.
Husmanskost is the name of the most regular dishes. Only at the weekends
we make a "big" dinner. Then the ingredients are more
expensive and we make it more exclusive. At feasts we have traditionel
dishes like dop in the pod and surströmming (fermented baltic herring).
Swedish food traditions
Genuine Swedish food- Is there such a thing? Sweden has
a fine old culinary tradition. The Swedish husmanskost, good old
everyday food based on classic country cooking, has been influenced by
foreign cuisine over the years. Basically it is genuinely Swedish. Today
the plain and hearty husmanskost is undergoing a renaissance in Sweden.
The best of the old recipes have been revived and often revised so they
are less sturdy and easier to prepare. Propaganda for better diets has
also helped to improve the Swedish husmanskost, reduct the fat content
and add fruits and vegetables.
In Sweden everybody has about the same food habits and
customs. Many provinces have a reputation for special food. On the
eastcoust the most important food is strömming (Baltic herring). That
is a small silvery fish. Salmon, trout and whitefish are other important
fishes. Norrland, the nine northern provinces of Sweden has a lot to
offer. In Lappland you must try the dark gamy reindeer meet and
the rare berry that grows wild along roadsides and ditches. The åkerbär
looks like a small raspberry. The hjortron or cloudberry is another fine
Norrland fruit. Two Norrland provinces, Västerbotten and Norrbotten are
famous for their dumplings, palt. They are made of raw as well as cooked
potatoes, flour and salt, and served with butter and lingonberries.
Other Norrland specialties are tunnbröd, the thin white crispbread, and
långmjölk (sour milk).
The Swedish smörgåsbord
The Swedish smörgåsbord is world famous. You can have
it in IKEA in Milano and London. Today, the traditionell large smörgåsbord
with its lavish of food can be found only in a few resaurants, usually
at Christmastime. Once in a while, mostly in rural areas, the complete
old-time smörgåsbord will be prepered. when you meet with a smörgåsbord
of this kind. it's important to know the rules for how to approach it,
or it may become just a hotch-potch of flowers and impressions. The
commonly accepted and best way of enjoying the large smörgåsbord is to
eat each kind of food separately it is deemed necessary.
Crayfish and surströmming
Sweden has an extensive coastline and many lakes, so it´s
not surprising that fish plays a major part in the country´s diet. On
the west coast the specialties are shellfish, fresh mackerel and cod.
The crayfish season starts around August 8, and continues for about six
weeks. It is taken quite seriously in Sweden, when the nights are long
and the parties, floating on aquavit, run on into the twilight. The
small, black, freshwater crustaceans are dropped live into boiling
salted water with a huge bunch of dill; during cooking their color
changes to a bright red. A speciality of northen Sweden, surströmming,
is for sale from the third Thursday in August. To serve surströmming
the proper way: · Tie a napkin around the can · Place it on the table
· Then carefully open the can · A strong odor will at once reach your
nostrils and fill the room
"Beginners" often need some time to get used to the unique
smell of surströmming, some even go so far as to call it a stench. You
serve surströmming with potatoes, sourcream, onoin and white crispbread.
Feast food in Sweden
At Christmas in Sweden we often start with eating a
buffet-style. The buffet- style are filled with a lot of heavy dishes
both hot and cold. Ham, meat- balls, different salads and a lot of other
food. We also eat Dip in the pot when we eat a smörgåsbord, which is
slices of rye bread which are immersed in hot bouillon and then enjoyed
together with ham, pork, sausage or butter. Often after the buffet-style
comes the Santa Claus with gifts. After the Santa Claus it is time for
the traditional Christmas supper-lutfisk and creamed rice.
On Easter Eve we in Sweden eat a small smörgåsbord and
boiled eggs are seldom missing. The smörgåsbord consists of ham,
different herring, fresh salmon, eggs and a lot of different things. At
midsummer we eat sometimes a small smörgåsbord, but mostly we eat
boiled new potatoes, herring and a fresh green salad. And as a dessert
we eat strawberries with whipped cream.
Why don't you try a Swedish-recipe!?
Janssons Frestelse (Jansson's Temptation)
6 to 8 potatoes 2 onions 2 to 3 tablespoons margarine or butter 1 to 2
cans anchovy fillets 2½ to 3 dl (1 1/4 to 1½ cups) light cream
Peel the potatoes, cut in thin sticks. Slice the onions. Sauté the
onion lightly in some of the margarine or butter. Drain the anchovies
and cut in pieces. Put the potatoes, onion and anchovies in layers in
buttered baking dish. The first and last layer should be potatoes. Dot
with margarine or butter on top. Pour in a little of the liquid from the
anchovies and half of the cream. Bake in a 200 C oven for about 20
minutes. Pour in the remaning cream and bake for another 30 minutes or
till the potatoes are tender. Serve as a first course or supper dish.
Kalops (Swedish Beef Stew)
1 kg beef with bones or 600 g boneless beef: rib, rump
brisket or buttom round. 3 tablespoons margarines or butter 3
tablespoons flour 1½ teaspoons salt 2 onions, sliced 1 bay leaf 10
whole allspice 4-5 dl (1 3/4 to 2 cups ) water
Cut the meat in large cubes. Heat the margarine or butter in a heavy
saucepan. When the foan subsides, add the meat and brown it well on all
sides. Sprinkle with the floor and salt. Stir the meat. Add the onions,
bay leaf, allspice and water. Cover and simmer till tender, 1 ½ to 2
hours. Serve with boiled potatoes, pickled beets and tossed salad.
Here is an article about safe food production in Sweden
A new Swedish model: safe, clean
by Stephen Croall
Sweden is making a name for itself
in Europe as a producer of clean, risk-free food - safe meat and
poultry, untainted dairy products and ecologically grown* vegetables,
potatoes and grain. In the wake of such international food scares as mad
cow disease and the dioxin poisoning of chicken and egg products,
consumers have grown increasingly safety-conscious, and Swedish farmers
and food companies are now emphasizing their ecological profile in the
Spurred by government incentives, the big farming and consumer
organizations are at the forefront of moves towards a new kind of
Swedish model, based on humane animal husbandry and `the world's
Sweden has fought in the EU to keep its stringent rules on things like
salmonella checks and antibiotics in feed and has been granted exemption
in a number of instances. In fact, the EU appears to be increasingly
interested in the `Swedish model' as a possible way forward for European
food production as a whole.
Sweden is making a name for itself in Europe as a producer of
clean, risk-free food - safe meat and poultry, untainted dairy
products and ecologically grown* vegetables, potatoes and grain.
In the wake of such international food scares as mad cow disease
and the dioxin poisoning of chicken and egg products, consumers
have grown increasingly safety-conscious, and Swedish farmers
and food companies are now emphasizing their ecological profile
in the market.
Spurred by government incentives, the big farming and
consumer organizations are at the forefront of moves towards a
new kind of Swedish model, based on humane animal husbandry and
`the world's cleanest agriculture'.
Sweden has fought in the EU to keep its stringent rules on
things like salmonella checks and antibiotics in feed and has
been granted exemption in a number of instances. In fact, the EU
appears to be increasingly interested in the `Swedish model' as
a possible way forward for European food production as a whole.
In Sweden, public consciousness about the connection between
animal and human health in the food chain was rudely awakened as
early as 1953. A salmonella epidemic thought to have originated
in a slaughterhouse killed almost 100 people. Shocked, the
authorities clamped down and in 1961 passed detailed new laws
designed to prevent salmonella from spreading to humans. Mainly
as a result of this early start, Sweden is today able to produce
chicken, eggs, pork and beef that are virtually salmonella-free.
It was not until the 1980s, however, that environment issues
in general - ecological food production among them - became a
major focus of attention in Swedish society. People began to
discuss not only the health aspects of food products but also
the ways in which they were produced. Interest grew in the
ecological and ethical aspects of Swedish agriculture - what
condition was farmland in and how were farm animals being
At the beginning of the decade, ecological farmers were few
and far between. There was virtually no coordination of
supplies, and these were largely restricted to flour, potatoes
and vegetables. Most produce was sold directly from farmers to
consumers on a local basis, often through channels set up by the
consumers themselves or through health food stores. The major
food chains showed little interest in such products. The few
regular grocery shops that stocked ecologically grown produce
tended to put it in a corner without any advertising, almost as
Growth of the ecological market
Consumer interest steadily grew, however, and market conditions
started to change. Growers began to organize and major retailers
and food manufacturers, unused to dealing with numerous small
suppliers, pressed for a whole new distribution system for
ecological products. The first of three nationwide ecological
producer cooperatives was established, Samodlarna, specializing
in fruit, vegetables and potatoes. It was followed (in the early
1990s) by Eco Trade, specializing in grain and oilseeds, and
Ekokött, which coordinated and developed marketing channels for
But how were consumers to know that the produce was in fact
ecological? And what exactly did `ecological' mean? There was
considerable confusion on both counts until the establishment in
1985 of KRAV, an inspection body for certification accredited to
both the Swedish Board of Agriculture and the National Food
Administration. Together with that of the much smaller Demeter,
a certifying body for biodynamic farmers, the green KRAV label
soon became synonymous with clean, safe, ecologically grown food
in Sweden. Basically, the purpose of KRAV and Demeter inspection
and certification is to ensure the credibility of ecological
produce and guarantee ecological products throughout the food
chain from farmer to consumer.
KRAV, which today claims to be the biggest certifying
organization of its kind in the world, defines ecological
products generally speaking as those that have been produced
without the use of aids like chemical fertilizer or pesticides,
or in the case of poultry, meat and eggs, etc, without the use
of antibiotics, hormones and the like by livestock farmers. Feed
must be ecologically grown and farm animals must be properly
Nowadays, the organization and its label are so widely
accepted that most Swedes no longer refer to `organic food' or
`ecological food' but simply to `KRAV food'.
Animal welfare in focus
As ecological awareness grew in the 1980s, animal welfare in
food production also attracted increasing attention. The debate
focused on large-scale husbandry methods that led to sick and
stressed animals, particularly pigs and battery hens, and brutal
handling in connection with transports and slaughter. The fact
that many cows were being kept indoors all year round came as a
surprise to the general public and helped fuel the animal rights
debate, which was led by Astrid Lindgren, the well-known and
highly popular author of children's books.
The use of growth drugs in livestock farming was also
strongly criticized. The public found it hard to accept that
healthy animals should be plied with antibiotics. Farmers'
organizations backed down and in 1985 a new law put a stop to
the general practice of adding antibiotics to feed for pigs,
poultry and calves. The use of drugs to improve feed efficiency
for cattle has never been allowed in Sweden.
Limiting farmers' access to drugs like antibiotics also has
repercussions for animal welfare. When producers are unable to
use them to cover up poor management and an inadequate
environment they have to improve both if they want their animals
to remain healthy. Thus they have to identify and resolve the
causes of problems instead of simply treating the symptoms with
Following revelations that grass-eaters like cattle and sheep
were being given feed made from the carcasses of sick animals,
including destroyed pets, and from condemned offal from
slaughterhouses, a 1986 law forbade the use of such feed for all
animals in the human food chain - a unique move that stood
Swedish milk and beef producers in good stead when the causes of
mad cow disease were established in the 1990s.
Spread of ecological farming
With a new Animal Protection Act in place, emphasizing healthy
livestock in natural surroundings, along with other legislation
of importance from an environmental viewpoint, the 1990s have
largely been a time of ecological consolidation for Sweden's
food producers and consumers.
The decade began with a sudden leap in the amount of
ecological farmland, due both to a new government subsidy for
conversion to ecological agriculture and burgeoning interest
among food retailers. The proportion of farmland turned over to
ecological use rose from 0.5% in 1989 to 3.5% in 1995. In that
year, a new comprehensive package of subsidies for ecological
conversion was introduced as part of the EU's environment
programme, and the Government announced an official 10% goal for
ecological farmland by the turn of the century. This helped
boost the figure to 8.6% by 1998 and although the goal does not
look like being achieved on schedule, it has been generally
welcomed as a way of focusing the agricultural mind.
Interestingly, the powerful Federation of Swedish Farmers (LRF),
traditionally the chief spokesman for conventional farmers, is
one of the organizations to have thrown its weight behind the
swing to ecological farming.
At the end of 1998, KRAV had certified 2,860 farmers and
127,000 hectares - as well as 580 retail shops, 570 processors
and importers, 190 restaurants and industrial kitchens, 17
textile processing companies and 2,700 products, 900 of them
However, the increase in ecological farmland has not resulted
in a corresponding increase in ecological food production. This
is because much of the ecological acreage comprises pasture and
feed-crops not immediately connected with the ecological food
market. In 1997, for instance, about 7% of Sweden's agricultural
land qualified for the ecological farming grant but less than
half of the land (3.4%) was actually certified by KRAV or
Demeter as being suitable for ecological food production.
Nevertheless, a range of ecological food products is now to
be found in virtually every Swedish grocery store, and most
retail chain stores offer fresh produce carrying the KRAV label.
In some cases, stores have made ecologically-certified food
their competitive edge, while others have restricted their
involvement to grudging compliance with consumer demands or
general company policy. Increasingly, however, an ecological
profile is being viewed in the Swedish food retail trade as
being not only potentially profitable but possibly essential to
the survival of the business in the long term.
Consumer pressure increases
In June 1999, the consumer-owned Green Konsum chain - a division
of the giant retail cooperative movement, KF - announced that it
had doubled sales of ecological food over the past two years and
that by the end of the year one item in ten on its shelves would
be certifiably ecological. At the same time, it claimed that the
food industry was holding up ecological development. Demand was
2-3 times as great as supply, and the cooperative was now having
to build up its own production chains to ensure that
sought-after foodstuffs were constantly available, particularly
Green Konsum, with its 435 shops, is the biggest ecological
food retailer in Europe. It has become increasingly critical
both of the domestic food industry, which it says is dominated
by too few players in near-monopoly positions, and of the
Government, which it says is too passive in its support. It has
warned that farmers may not be prepared to convert to ecological
production if industry is not geared to receive what they
produce, and that consumers may tire of shortages on the shelves
and withhold their custom.
For several years now, both KF and the merchant-owned ICA
chain have had their own ecological brands on the shelves: KF's
Änglamark brand and in the case of ICA the Sunda brand for food
and Skona for technical-chemical products. Green Konsum make a
point of placing ecological fruit and vegetables on the same
counter as conventional products and marking them clearly
Today, ecological food production in Sweden has developed
beyond primary products like fruit and vegetables and processed
products like milk, flour and bread to even more refined
products such as cheese, baby food, ice cream, meatballs and
jam. Ecological food usually costs considerably more than
equivalent non-ecological products, but many people seem
prepared to pay. And as competition increases, prices are
expected to fall.
Safe Swedish Food on the Net
Ecological exports are steadily increasing, and the Swedish food
industry is showing particular interest in places like Britain,
Germany and the Benelux countries where food safety is a major
In early 1999, a new model for farm foods was presented in
Britain, the Swedish Farm Assured programme, which allows
British consumers with access to the Internet to follow the item
from the farm through the production and transportation stages
all the way to the store shelf. Via a web address on the label,
consumers click their way to the (quality-certified) farm in
Sweden from where the product originated.
The programme currently involves some 40 milk and pork
producers whose entire output is intended for the British
market. Similar programmes are being developed for other
European markets, especially Germany, where consumers are both
environment-minded and well-informed.
Such export campaigns are reflected at home by efforts to
develop and introduce overall quality assurance and
environmental performance plans for agriculture. The key points
are traceability, high quality and explicit environmental
reporting, and the plans incorporate both ISO 9002 and ISO 14001
certification, international standards that are accepted in the
export market and which the food processing industries
Such plans have already been introduced by exporters of such
items as cereals and grains (Swedish Seal), pork and beef from
slaughterhouses (Best In Sweden, BIS) and vegetables and
potatoes (Integrated Production, IP). An environmental bonus or
premium system has also been implemented for milk production
among dairy companies.
Down on the farm
The process of certifying quality begins at home with a
do-it-yourself inventory or annual checklist, known as the Eco
Audit. Farmers fill in a computerized form that besides showing
where they stand in environmental and animal welfare terms also
allows them to keep in touch with the ever-changing laws and
regulations that apply to agriculture.
The authorities do not of course accept this kind of
self-inspection as being incontestably accurate, and also carry
out their own checks at the farm. But Eco Audits are considered
an important aid to marketing as well as a money-saving
incentive to producers, in that a growing number of local
authorities are reducing their regulatory visits and charges as
Completion of an Eco Audit is also increasingly viewed by the
food processing industry, especially the dairies, as a
precondition for cooperating with the farmer in question, and
the audits are an obligatory part of quality programmes run by
KRAV, Swedish Seal and the slaughterhouses.
KRAV, the major certifying body for ecological products, is run
as a non-profit organization. Any company, association or other
body operating on a nationwide basis may become a member. The
present 24 member organizations include the big farming and
retail cooperatives, distributors, food processors and animal
protection groups as well as environmental groups that were
instrumental in launching the ecological movement in the first
Internationally, KRAV is an active member of IFOAM, the
International Federation of Organic Agriculture Movements, an
umbrella organization uniting farmers, scientists,
educationalists and certifiers from most parts of the world.
KRAV takes an active part in developing the IFOAM standards and
also works to influence EU legislation on ecological production.
A subsidiary, KRAV Kontroll AB, monitors KRAV-certified
production abroad, including textile processing and
fish-farming. A former KRAV subsidiary, the Grolink consultancy
firm, specializes in establishing certification programmes
abroad, particularly in the developing countries.
At home, KRAV inspectors visit member companies and
organizations at least once a year to ensure that they are
complying with the regulations. In the case of imports, KRAV's
policy is to approve only products that have been certified by
other bodies accredited to IFOAM.
The major difference between KRAV and similar organizations
outside the Nordic area is that it also embraces ecological
livestock farming, taking into consideration such ethical
aspects as the animals' need to live freely and naturally as far
as possible. Today, all cows in Sweden must be out in pasture in
summer and all pigs are allowed to roam loose. Calves and pigs
must have access to straw and reasonable space, and Sweden has
become the first EU country to outlaw battery cages - hens must
now have access to a nest, a perch and a dustbath.
Antibiotics and hormes
The National Food Administration is the central regulatory
authority for food matters, and one of its tasks is to protect
consumer interests by working for safe food. Its 1998 report
showed that Swedish foodstuffs are almost completely free from
unwanted substances like antibiotics and hormones. Of 16,000
samples taken from red meat, chicken, milk, fish, deer and game,
eight samples of beef and pork and only one of milk contained
antibiotic levels above the limit. None contained hormone
residues. In 1999, analysis is being extended to honey and eggs
Swedish opposition to drugs like antibiotics in animal food
production has also helped keep resistant bacteria at bay in
this country, while in many other countries these bacteria are
becoming increasingly evident, resulting in the spread of severe
pneumonia, salmonella and tuberculosis.
In fact, Sweden has helped bring the issue onto the EU agenda
and the idea of a ban on antibiotics as growth promoters is now
widely supported. The World Health Organization, WHO, is showing
concern and at the end of 1998 the European Commission surprised
many people by banning six out of ten antibacterial feed
additives. In June 1999, all EU countries pledged to step up
controls on the non-medical use of antibiotics in animal feed.
On the hormone front, consumers and almost all producers in
Sweden have vociferously opposed the introduction of monster
cattle like the Belgian Blue. The defect gene introduced by the
breeder generates severe problems at calving, a weak skeleton
and other disorders, and Swedish opposition has centred on the
animal welfare problems involved rather than any potential
health hazard to the end-consumer.
Genetically modified food
Genetically modified organisms (GMO) are allowed in Sweden but
in accordance with EU rules any foodstuffs containing them must
state this on the label. The National Food Administration is
working on a control system to check compliance but proper
laboratory analysis is not yet available, although reliable
methods are being developed around Europe.
KRAV, however, does not accept GMOs in ecological food
production, and seeks to check every stage of production and
distribution to ensure that they do not enter the food chain.
Even food additives like soya lecithin, citric acid, enzymes and
vitamins are screened. If upon inquiry the supplier or producer
cannot guarantee that the product is GMO-free, it is not
KRAV's main concern now is that test growing of GM crops like
oilseed rape may lead to modified genes spreading via weeds to
Eco-meals on wheels
Today, though, as KRAV happily notes on its website (http://www.krav.se/),
Sweden is a country where all train restaurants serve
ecologically-certified meals, all Members of Parliament can have
a KRAV-certified meal at the parliamentary restaurant in
Stockholm and McDonald's serves ecological milk.
In terms of the percentage of total agricultural land used
for ecological farming, Sweden is now second only to Austria, a
country whose alpine terrain makes large-scale conventional
farming more or less impossible. And in several other European
countries, including Britain and France, growth in actual
ecological production has either slowed or stagnated.
Should the spread of ecological land in Sweden be matched by
a willingness among farmers to produce ecological primary
products - a prerequisite for the more highly processed food
products that are increasingly in demand - and should a more
sophisticated chain of supply be developed to satisfy consumer
requirements, analysts believe the `greening' of Swedish
agriculture will continue apace.
As the third millennium approaches, the arrival on the
international scene of a new Swedish model as famous as the
first one, based on a government-backed push for the `world's
cleanest agriculture', seems a fairly realistic proposition.
The term `ecological' is used in this article - and indeed in
Sweden - in preference to the terms `organic' or `natural' more
commonly used in English-speaking countries to describe such
produce. In Sweden, ecological produce is a catch-all label for
certified naturally grown, organically-biologically grown or
biodynamically grown produce.
Stephen Croall is a freelance journalist and translator
living in Sweden. He has specialized in environmental issues and
is the author of Ecology for Beginners, which has been
translated into 14 languages. Educated at a vegetarian boarding
school in England, he has cautiously begun eating game in later
Click HERE for
A wonderful collection of details from Judith at the Swedish Kitchen. Click
to A Swedish Kitchen, a website devoted to Swedish food, both in Sweden
Look for my new book A Swedish Kitchen:
Reminiscences and Recipes to be published Fall 2004 by Hippocrene Press.
This page is designed
and maintained by Judith Pierce Rosenberg
. I am the author of A Question of Balance: Artists and Writers on Motherhood
(Papier-Mache Press), a collection of interviews with 25 well-known women in the
arts, including Ursula K. Le Guin, Dorothy Allison, Linda Hogan, Elizabeth
Murray, Rita Dove, and Faith Ringgold. For the past 20 years, I have also worked
as a freelance journalist, contributing to such periodicals as Ms. Magazine,
The Radcliffe Culinary Times, Publishers Weekly,The Boston Globe,The
Christian Science Monitor,The Middle East Magazine, and Fiberarts,among
The new book is a memoir about my experiences with Swedish
food. My love affair with this cuisine began more than two decades ago when I
first visited Stockholm with my Swedish-American boyfriend, now husband. I have
returned to Sweden a couple of dozen times and, for the past fourteen years, I
have spent part of each summer in the Stockholm archipelago. Over time, I have
learned to speak Swedish and to cook Swedish, which brings me to this website.
This site will include anecdotes from my own experiences in
Sweden and with Swedish food, as well as information on ingredients, holidays,
and dining customs, and reviews of interesting restaurants, books, magazine
articles, and websites. I also want to hear about what interests you, dear
reader, so please feel free to send a recipe for the recipe exchange or email in
your own anecdotes and cooking tips.
Bulletin Board :Please submit comments, recipes, or
questions to our new bulletin
A Bit of Culinary History:
The Swedish word, pepparkakor,
literally translates as pepper cakes. The first pepparkakor were honey cakes,
flavored with pepper and other spices such as cloves, cardamom, cinnamon and
anise, and were imported from German monks beginning in the 1300s. Over time,
the pepper was eliminated from most but not all Swedish pepparkakor recipes and
honey was replaced by beet sugar syrup. Today, Swedes buy gingersnaps year-round
from bakeries and grocery stores. But for many families, baking pepparkakor at
home, using cookie cutters shaped like Christmas goats, pigs, angels, hearts,
stars, men and women, remains an essential part of the Christmas festivities.
Strömma Canal in December light.
(Click on picture to enlarge)
Recipe Please e-mail
any suggestions you may have.
“Det dukade bordet” (“The set table”) by Kersti
Wikström. Written by a curator at Stockholm’s Nordiska Museet, this book
has to do with special occasion table settings in upper class homes from the
1500s to the end of the 19th century. Following a museum exhibition on the
topic, the book goes into more detail, covering the kitchen and cookbooks of the
period. Wikström has included a special occasion menu from each century, with
accompanying recipes, for those readers who want to recreate an historic meal.
The illustrated book is available in the museum’s gift shop for 250 kronor.
For those who can read Swedish, this site offers recipes and wine tips from chef
Rickard Nilsson who together with his younger brother, Robert “Bobo”
Nilsson, runs a restaurant in Torekov called Kattegatt Gastronomi & Logi.
The show’s host is Jesper Aspegren. You can even write in for help with
www.ica.se This website, run
by the publishing company ICA, offers seasonal recipes for those who can both
read Swedish and use the metric system. This publishing company is a subsidiary
of ICA Handlarnas AB, Sweden’s largest retail grocery store association.
Marie Louise Bratt leads tours for Swedish-Americans, taking them to the
villages and farms where their Swedish ancestors once lived.
She also helps her clients contact those relatives still living in Sweden
King Arthur Flour has a great baking supply catalogue with many items that are
particularly useful for Swedish cooking. The catalogue and baker’s help line
can also be reached at 1-800-827-6836.
This site, in English and Swedish, includes three restaurants housed in
Stockholm’s Opera House: the sumptuous Operakällaren; the less formal Cafe
Opera; and the smallest and least formal Bakfickan, literally back pocket. See
below for reviews.
Swedish Food links from Google.
Click HERE to continue.
Follow the topics in this link rack to quickly go to your interests.