It's a pancake (but use water instead of milk, and some say not as many eggs, in the batter) with bits of salted pork belly fried in the fat from the pork. Served with lingonberry jam.
The name comes from charcoal since you make it over an open fire.
Yea, you actually can make a delicious soup with nettles as the main ingredient. Just pick the top leaves (or when the plants are really small you can take more) about four cups and boil them quickly. Change water (approximately 3 cups) and add two vegetable stock cubes. Bring it to a boil and then mix it. Taste it to see if you need more salt.
I always poach a couple of eggs in the soup (one for each serving), and some like to add strips of chicken. Serve it with some sour cream and sprinkle bacon over.
4 cups water, 2-3 cups gooseberries, 4-8 tbsp sugar (depending on how sweet you want it) let it boil until the berries are all soft and mash them a little. Add 3 tbsp potato starch mixed with a little cold water (or more depending on which texture you’re after), bring it to a boil and let it simmer a minute or two. Let it cool a little and serve it (I like it quite cold with some cream and milk over), a perfect reminder of summer 😊
Probably tastes great with some vanilla ice cream as well !
It’s bittersweet to go for a walk in the forest and see the mushrooms and realize that summer is soon coming to an end, but who can resist the wonderful golden chanterelles….
During summer a lot of people smoke fish or meat on the countryside. Very common meats are beef, moose, deer, raindeer, turkey and ham. This is not what we normally smoke though, it’s kangaroo and ostrich…
Summer is in Sweden as in many other countries the time when everything is cooked on the grill. Today is no exception (since the sun is shining the grill is out).
Lemon chicken (grilled whole on indirect heat), just squeeze a lemon over the raw chicken, add salt, pepper, garlic and any other favorite spice you might have all over the bird. Grill for about two hours (check the temperature close to the drumstick bone).
Only half of it left by the time I remembered to take s photo 😃
The most famous of all Swedish dishes is probably meatballs and potatoes (boiled or mashed) with a cream sauce and lingonberry jam. Every IKEA serve it as standard food. But homemade is the best!!! Especially if it is made from moose😉
IKEA’s meatballs 👍
There is no standard recipe, everyone has their own way of making meatballs, but the most common ingredients are:
Minced meat (beef), chopped onions, breadcrumbs (half a cup or so, some also add half a cup of full cream), an egg to bind it together, salt and pepper. Mix it and form small balls, fry them in butter and put them in a bowl. Pour half a cup of water into the frying pan (don’t clean it), add a cup of full cream, a few drops of soy sauce and let it simmer for a while. Taste it and add salt/pepper. Put the meatballs in the sauce to warm them up. Serve with boiled potatoes and lingonberry jam.
As I've written before, Swedes drink a lot of milk (and also eat a lot of dairy products and a lot of food based on milk). When it comes to how much Sweden comes in fourth place (after Finland, Ireland and Iceland), with its 89,4 liters milk and 20 kilograms cheese per person and year (2013) according to Norrmejerier, LRF.
“Janssons frestelse” Jansson’s temptation is a very common dish on any buffet and especially during Christmas. The history behind the dish is said to be the Swedish opera singer Per Adolf “Pelle” Janzon (1844-1889) who had invited people home but realized that he only had potatoes, onions, Swedish anchovies and cream to give them.
To make a Jansson’s you slice one or two onions grate about eight to twelve potatoes and you need one can of Swedish anchovies (which actually aren’t anchovies at all, they aren’t so salty and have a different brine *). Breadcrumbs, 3/4 cup milk and 3/4 cup cream and some butter. Put everything layered in a tin (pota, onion, anchovies…. end with a potato layer. Sprinkle some breadcrumbs over the top.
Mix the cream and milk, pour the liquid over (save 1/2 cup for later), put thin slices of butter on top. Preheat the oven to 437F (225C), and bake it approximately 30 minutes, pour the last of the liquid on and bake it for another 20-30 minutes.
* A good brand is: Abba I’ve read that when they export it they call it “anchovy style sprats fillets”.
Yes it is true, it is a Swedish tradition to eat fermented herring… Sounds weird but it is good (a very special taste though). Most are put off by the smell when the can is opened, however it smells worse than it tastes.
The “surströmming” (fermented herring) party is always in the early fall/autumn. And from what I’ve heard it all started a long time ago with a barrel of herring not being salted enough. That barrel started to ferment while being stored, and since people were poor they couldn’t just throw it out, they ate it. And those who liked it started to produce it every year when they fished the herring. And still the year’s new “surströmming” comes in August. I have also heard that fewer seem to eat the delicacy, but I can’t understand why… Also I saw on YouTube a clip with some Americans trying this fish, and their reaction was hilarious to say the least…. I guess it’s an acquired taste 😊👍 and for most it’s also an opportunity to drink a bit / or lot…..
To the “surströmming” you eat boiled potatoes, raw chopped onions, flat bread (the type I baked in a previous post this summer) with butter. Some like a bit of sour cream on as well (I think that’s just weird though).
If you ever have the chance, try it!