by Lisa | Dec 18, 2013 | Christmas, Cooking
An alternative recipe for gravlax, or gravad lax as it should be called! Thanks to my Swedish aunt Yvonne for this recipe Start 3 days beforehand. 1 mittbit av laxfilén (med skinn) ca 1,5 kg 2 dl socker 1 dl salt 6 cl gin + 6 cl vatten 2 matskedar enbär 2 matskedar...
by Lisa | Dec 11, 2013 | Christmas, Cooking
Sillsalad combines everything Swedish: pickled beets and gherkins, potato, dill and cream, herring and apples, into a wonderfully bright combination of flavours and textures. Perfect for Christmas with its jewel bright colour, it’s a must-have for your...
by Lisa | Dec 11, 2013 | Christmas, Cooking
Our family always has a traditional Swedish Christmas Eve. This is the typical menu, lots of food, buffet style, accompanied by good Swedish drinking songs. Jultomte delivers the presents after the meal and we round off the evening with a few games.Julafton...
by Lisa | Nov 25, 2013 | Christmas, Cooking
Cloudberry Fool Makes 10 servingsA simple dessert feels like an appropriate ending to such a huge feast. The fool, an easy combination of whipped cream and tangy jam, provides the sweetness and flavor but lacks contrast in texture. To solve the problem, serve it...
by Lisa | Nov 25, 2013 | Christmas, Cooking
RodkolMakes 10 servings Cook the cabbage long and slow for melting texture and sweet-and-sour taste. The cabbage reheats perfectly and actually tastes better when prepared a day or two ahead of time, giving the flavors time to meld. Take a little taste of the cabbage...