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...
Glögg—the Swedish mulled wine served at Christmas
Glögg, the Swedish mulled wine, isn’t something to toy with. It is the 13th of December, the day of Lucia, in 1957. The cream of the crop of the pharmacological institution has gathered to celebrate the Nobel prize winner and pharmacology professor Daniel Bovet....
Janssons frestelse—a really tempting sprats casserole
It might be ironic that for many dishes bearing someone’s name, it is nowadays difficult to determine whose name it actually is. Look at biff à la Lindström, for example. And it turns out that Janssons frestelse—or Jansson’s temptation, as it is known to...
Köttbullar—reclaiming the Swedish meatballs
Are Swedish meatballs actually Turkish? After the official social media accounts of Sweden carelessly declared that Swedish meatballs really are Turkish, I wondered about the “facts” to which they referred. The claim isn’t absurd. Did meatballs came to Sweden with the...
Swedish gingerbread cookies — for your health
Do you need an excuse to need another Swedish gingerbread cookie? Then, let’s turn to Sundhetzens speghel from 1642 and use some nice, simple “marketing logic”. As you know, gingerbread cookies or pepparkakor generally contain ingredients such as...
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.