 | |
| Type | Dessert |
|---|---|
| Place of origin | Sweden |
| Region or state | Norrland |
| Main ingredients | Milk, rennet, syrup, sugar, wheat flour, eggs, cinnamon, cardamom |
Fatost is a specialty food from northern Sweden, commonly eaten around Christmas. The recipe varies, but it usually consists of milk, rennet, syrup, sugar, wheat flour and eggs. Cinnamon and cardamom are also common.
Swedish cuisine is the traditional food of the Swedish. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden.
Lutefisk is dried whitefish. It is made from aged stockfish, or dried and salted cod, pickled in lye. It is gelatinous in texture after being rehydrated for days prior to eating.
Potato pancakes, raggmunk, draniki, deruny, latkes or boxties are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasoning. They may be topped with a variety of condiments, ranging from the savory, to the sweet, or they may be served plain. The dish is sometimes made from mashed potatoes to make pancake-shaped croquettes. Some variations may be made with sweet potatoes.
A Daim bar is a Swedish chocolate bar made from crunchy almond caramel covered in milk chocolate.
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it most often consists of a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked.
Coleslaw, also known as cole slaw, "New England Salad", or simply slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.
Kroppkaka is a traditional Swedish boiled potato dumplings. Filling of onions and pork or bacon. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. They are very similar to the Norwegian raspeball, Lithuanian Cepelinai and German Klöße
Cepelinai or didžkukuliai are dumplings made from grated and riced potatoes and stuffed with ground meat, dry curd cheese or mushrooms. It has been described as a national dish of Lithuania, and is typically served as a main dish.
Palt is a traditional Swedish meat-filled potato dumpling, of which there are many different variants. Palt is more common in the northern part of Sweden. Palt is traditionally served with butter and lingonberry preserves, and a glass of cold milk on the side.
Sautéed reindeer is perhaps the best known traditional meal from Lapland, especially in Finland, Sweden, Norway and Russia and Sakha. Usually steak or the back of the reindeer is used. It is sliced thinly, fried in fat, spiced with black pepper and salt, and finally some water, cream, or beer is added and cooked until tender. The dish is served with mashed potatoes and lingonberry preserves or, more traditionally, with raw lingonberries mashed with sugar. In Finland it is often served with pickled cucumber, which is not as common in Sweden.
Fläskpannkaka is a Swedish oven-made pancake baked from eggs, milk, flour, salt and containing pieces of sliced pork. The ingredients are placed in a pan and baked in the oven. It is typically served with lingonberries. Varieties of the dish contain onion, apples, blueberries or garlic.
The Papyrus Graecus Holmiensis is a collection of craft recipes compiled in Egypt c. 300 AD. It is written in Greek. The Stockholm papyrus has 154 recipes for dyeing, coloring gemstones, cleaning (purifying) pearls, and imitation gold and silver. Certain of them may derive from the Pseudo-Democritus. Zosimos of Panopolis, an Egyptian alchemist of c. 300 AD, gives similar recipes. Some of these recipes are found in medieval Latin collections of technological recipes, notably the Mappae clavicula.
Rosette cookies are thin, cookie-like fritters made with iron molds that are found in many cultures. The name rosetbakkelser comes from Norwegian. Rosettes are crispy and typified by their lacy pattern. Rosettes are traditionally made during Christmas time. Rosette recipes are popular in the United States among families with Scandinavian ancestry.
The Hungarian mixed grill or Fatányéros is a traditional Hungarian mixed meat barbecue dish, originating from Transylvania.
Flying Jacob is a Swedish casserole composed of chicken, cream, chili sauce, bananas, roasted peanuts and bacon. In the original recipe, the chicken is seasoned with Italian salad seasoning. The dish is baked in an oven and is usually served with rice and a salad.
Rose hip soup is a Swedish soup made from rose hips. It is served as a beverage or as a dessert with milk, cream or vanilla ice cream along with small almond biscuits.
Ischoklad is a candy originating in Germany which is now popular in both Germany and Sweden. It is a seasonal candy in Denmark and Sweden during Christmas. It is usually made using only chocolate and coconut oil.
A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are commonly known as fishballs.
A hedgehog slice is an uncooked flat, square or bar-shaped chocolate snack/ dessert, similar to a fudgey chocolate brownie but with alternating lighter and darker areas. The darker areas are chocolate flavoured. The lighter areas are crushed biscuit, rice puffs, or similar. Nuts may also be added. It usually has a topping of chocolate icing on which may be sprinkled coconut, hundreds and thousands, or other kinds of sprinkles.
Mimosa salad is a festive salad, whose main ingredients are cheese, eggs, canned fish, onion, and mayonnaise. Mimosa salad got its name because of its resemblance to "mimosa", spring flowers, scattered on the snow. The similarity is achieved by crumbling and scattering boiled egg yolk on the surface. The salad's popularity in the USSR has led to the emergence of a wide variety of recipes.
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