Swedish waffles — våfflor (no snow necessary)
Waffle-related accidents do happen. In 1943, an inspector in the regiment of Västerbotten was entrusted with 10,000 SEK in cash. During his weekend permission, he decided to keep the money safe in a metal box in the far back of a baking oven. Unfortunately, a group of...
Semla — the mighty Swedish Lenten bun
The Swedish Lenten bun is mostly known as a semla — or semlor in plural. You may know it by its other, more sinister name: Kingslayer. “Fat Tuesday should be prohibited and the Lenten bun forcibly expelled from Sweden, as it has committed regicide”. At least that’s...
Easy Swedish pickled herring — and its long history
“A herring should swim three times — in the sea, in spirit vinegar, and in schnapps.” Well, that’s at least if Skånska Sillaacademien gets their say on the matter. The appreciation society started in 1982 and consists of a group of enthusiasts who...
How to make flavorful cultured butter at home
“We work on a product that knows the sea. All the senses have been awakened. We’ve touched it. We heard it. We looked at it.” Waiting at the bus stop late one night after being out dancing tango, my friend showed me a short documentary. The poetry came from a group of...
Swedish beetroot salad (perfect for smörgåsbord)
Beetroot salad is my personal favorite on the Christmas smörgåsbord. It might be an irrational choice—here are all these delicacies, and I go for a weird pickle side dish? I don’t know if it is the stunning ruby color, the sweet yet slightly acidic taste, or 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.