Swedish Christmas toffees—knäck
Browsing through old cookbooks can be an amusing pastime. Giggling at how offal pudding is on the page next to sweet apple pudding. Pondering recommendations for how to cook badger properly. Nodding at a children’s cookbook’s instructions for making toffee...
Gravlax — Swedish cured salmon with dill
Swedes enjoy gravlax as an essential part of the festive Swedish smörgåsbord, such as Christmas, served with a sweet and strong mustard sauce. Although the cured fish mostly is eaten cold, you can enjoy it around the year. You can also serve it with potatoes as a...
Soft and spicy Swedish gingerbread cake
Swedish gingerbread cake, or mjuk pepparkaka, is popular, especially around Christmas. But historically, it seems to have been eaten all around the year, as ads in Svenska Dagbladet in 1939 show by recommending it for the Easter coffee parties. The origins of...
Saffron pancake from Gotland
Saffranspannkaka, or saffron pancake, is a delicacy most strongly associated with the Swedish island Gotland. The history of saffron pancake I’ll have to find more sources on Gotland’s saffron pancake, but let’s start with what we’ve got so...
Filled egg halves—quick, simple, pretty
It is comforting that the crowd-pleasing favorites aren’t always the elaborate, the rare, or the complicated. My sources in the restaurant industry and their smörgåsbord-eating guests have a favorite in common—egg halves! The guests love the taste. The...
Hej och välkommen!
My name is Isabelle. Here at Swedish Spoon, you’ll find Swedish food history, tried-and-tested recipes, and a lot of obsessing over great butter. You can also expect some travel tips.