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Table of Contents
Starters – page 5
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Gravlax and avocado mousse, the perfect way to use gravlax leftovers
Jansson's temptation, a mouth-watering Swedish anchovy gratin
Swedish herring salad, a must on the smörgåsbordet
Soups – page 8
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Nettle soup, the Swedish way of preparing young stinging nettles
Pea soup, a traditional way of serving yellow split peas
Salmon soup in the Swedish way
Vegetables – page 11
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Brown beans, the classical Swedish bean dish
Hasselback Potatoes, a Swedish form of oven-baked potatoes
Red cabbage, a traditional Swedish Christmas dish
Meat – page 14
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Christmas ham in the traditional Swedish way
Hamburger à la Lindström, a Swedish form of hamburger with red beets
Potato dumplings, a Swedish dish enjoyed by many but not by us
Pyttipanna, the Swedish way of serving meat leftovers
Sailor's stew, meat and potato stewed in beer in the Swedish way
Swedish meatballs - enough said!
Veal meatballs, white meatballs in a white sauce
Fish and shellfish – page 21
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Crayfish, spiced with dill
Gravlax, the Swedish way of marinating or curing salmon
Sauces and condiments – page 23
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Stewed and mashed apples, a nice Swedish condiment for pork dishes
Mustard sauce, a must for gravlax but also shellfish
Desserts and sweets – page 25
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Cheesecake, difficult to prepare but delicious
Cheese ice-cream, a special way to use the Swedish "Västerbotten" cheese
(substitutes are possible, though)
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Fruit syrup sauce to be served together with Riz àla Malte
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