Västerbotten cheese pie — a modern classic
Some dishes sweep in and become a natural part of the tradition in only a few short years. That’s the case with Västerbottensostpaj, a pie made with Västerbotten cheese. According to food historian Rickard Tellström, the pie is the Swedish version of the French...
Cold poached salmon — a perfect summer dish
There are only three ways of eating salmon that are “dignified for humankind”: gravlax, smoked salmon, and cold poached salmon in brine. At least that’s what Svenska Dagbladet’s Ane den Gamle suggested in November in 1925, tongue-in-cheek....
Swedish “chocolate cuts” cookies — chokladsnittar
Chokladsnittar, or cut chocolate cookies, is one of the workhorse cookies that are part of the standard café selection. And apparently, they are a pretty good option if we were to calculate the value of our household activities. In 1968, newspaper Svenska Dagbladet...
Swedish raspberry caves, or jam cookies
Actually, “Swedish jam cookies” sounds too plain. Let’s be daring and use the direct translation for hallongrottor — “raspberry caves”. That name sounds a bit more… evocative, no? While the cookie is perfectly innocent, I am not the only one who thinks...
Tango cake from the 1920s
Whipped cream, slices of pineapple in juice, and those glacé cherries — have you seen a cake look more retro than this Tangotårta, “tango cake”? To celebrate the 106th birthday of one of my favorite tango orchestra leaders, composers, and bandoneonistas —...
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.