Luxurious Wallenbergare veal patties
My life would be easier if people would use both first name and surname when naming dishes after people — like Toast Pelle Janzon. Yes, you guessed it. Just as we’ve seen with Biff à la Lindström, there’s more than one Wallenberg who is said to lend their...
Cajsa Warg’s walnut cookies from 1755
We’d probably call them “walnut cookies” today, but the actual name in Cajsa Warg’s cookbook Hjelpreda i hushållningen för unga fruentimber from 1755 is Bakelse i façon af walnötter, or loosely translated: “Cakes in the shape of...
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...
Luscious coconut macaroons—quick and gluten-free
Did the Swedish vikings eat coconut macaroons? Well, not exactly. Coconuts are a relatively new part of the Swedish kitchen, and coconut macaroons—kokostoppar—seem to be a 20th century acquaintance. In 1902, Franska Frukt- och Blomsterimporten advertises a wealth of...
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.