The Swedish Christmas meatballs have its firm place on the Scandinavian Christmas table . A must in my Scandinavian kitchen, and I like to spice them up with anchovies and a lot of crushed allspice. The allspice is what makes them “Christmasy”….compare to normal Swedish meatballs,which contain black pepper.
My grandfather Oskar was a nice old man who sometimes took a drink too much, but had a heart of gold. He smoked a pipe , traveled with me around the world on his globe and ate very burnt bacon.
Kååååldolmar ….(cabbage rolls) that´s what Pippi Longstocking said with longing in her voice when she was on the run and stood outside the window of a restaurant, penniless and hungry. “Kåldolmar” is stuffed cabbage rolls and an old traditional Swedish dish…which probably came from Greece of Turkey a long time ago.
Street Food is hot right now, and above all there is talk about Nordic Street Food. That means Nordic food that you can buy “on the town” out of a food truck or a “hole in the wall”. Fast food with Nordic roots and finesse.
Easter and lamb is a must in Sweden. Originally the Easter lamb tradition comes from the jewish tradition, and has really nothing to do with us Scandinaviens, but some where along the line, the lamb found its way to our Easter dinner, ands therefore we have producers of lamb, that fits our climate and is born in the winter and slaughtered in the spring.
In a utopian world of cooking, each chef, professional and amateur, can buy their produce directly from the farm and secure quality and origin. But there are few who are able to do so.
I’ve never cooked oxtail before. Don´t know if it´s because the ox tail is exactly what it says it is – a tail and usually I go for the bits and pieces with names that dosen´t really describe it as it is…But as a cook one should learn how to cook everything and in these nose-to-tail times (using the whole animal Fun blog about eating according to Fergus Hendersons nose to tail philosophy), it is now time for me to cook ox tail.
Allmost nothing is as classic in the Scandinavian cuisine as meat-sauce-and-potatoes. It has been on the “menu” for as long as we can remember, but in my ears it´s a rather dull term for something that can be so delicious. But it depends of course on WHAT KIND of meat, WHICH sauce and WHAT KIND of potatoes.
Last fall we got a piece of elk meat from a friend, when we were at my partner’s country place in Dalsland. Great, I thought, and put the piece of meat in the freezer.
t was the early seventies and my mom had just started working. Me and my sister, spoiled with home cooked food every day, suddenly become part of the spoiled-kids-who-got-home-cooked-food-but-now-must-eat-fast-food-generationen. She tried pizza … Noo …. hamburger …. no! mashed potatoes in a box …. … never in our lifves! meat soup in a can….are you kidding?!