Fatost

Last updated
Fatost
Fatost.jpg
Type Dessert
Place of origin Sweden
Region or state Norrland
Main ingredients Milk, rennet, syrup, sugar, wheat flour, eggs, cinnamon, cardamom
A piece of fatost Fatost-closeup.jpg
A piece of fatost

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.

Related Research Articles

<span class="mw-page-title-main">Crumble</span> Dish of British origin

A crumble is typically a dessert with a crumbly topping consisting of flour, butter, sugar, and sometimes oats, baked over a fruit filling. Apple and rhubarb are two popular varieties. Savoury fillings such as meat, cheese or vegetables may alternatively be used. As a dessert, crumbles are traditionally served with custard, cream, or ice cream.

<span class="mw-page-title-main">Potato pancake</span> Shallow-fried pancakes of grated or ground potato

Potato pancakes 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 seasonings. 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 are made with sweet potatoes.

<span class="mw-page-title-main">Daim bar</span> Brand of candy bar

A Daim bar is a Swedish chocolate bar made from crunchy almond caramel covered in milk chocolate.

<span class="mw-page-title-main">Karelian pasty</span> Traditional food from Karelia


Karelian pasties, Karelian pies or Karelian pirogs are traditional Finnish pasties or pirogs originating from the region of Karelia. They are eaten throughout Finland as well as in adjacent areas such as Estonia and Russian Karelia.

<span class="mw-page-title-main">Cepelinai</span> Lithuanian potato dish

Cepelinai or didžkukuliai are potato 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.

<span class="mw-page-title-main">Palt</span> Type of dumpling from Sweden

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.

<span class="mw-page-title-main">Sautéed reindeer</span> Traditional Scandavanian and Russian meal

Sautéed reindeer is perhaps the best known traditional meal from Sápmi 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, and spiced with black pepper and salt. Finally, some water, cream, or beer is added, and it is cooked until tender. The dish is served with mashed potatoes and lingonberry preserves or, more traditionally, with raw lingonberries mashed with sugar. In Finland, the meat is often served with pickled cucumber, which is not as common in Sweden.

<span class="mw-page-title-main">Fläskpannkaka</span> Swedish oven-made pancake

Fläskpannkaka is a Swedish oven-made pancake baked from eggs, milk, flour, salt containing pieces of sliced pork or bacon. The ingredients are placed in a pan and baked in the oven. It is commonly served with lingonberry jam. 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.

<span class="mw-page-title-main">Kladdkaka</span> Swedish chocolate cake

Kladdkaka is a popular Swedish dessert. This dense, compact cake similar to a molten chocolate cake features a crisp exterior and soft, gooey interior. The ingredients are flour, eggs, butter, sugar, vanilla essence and cocoa powder. The main difference between kladdkaka and other cakes is the lack of baking powder. It is sometimes eaten with whipped cream or vanilla ice cream and raspberry coulis and/or raspberries.

<span class="mw-page-title-main">Fatányéros</span> Traditional Hungarian mixed meat barbecue dish

Fatányéros, also called Hungarian mixed grill, is a traditional Hungarian mixed meat barbecue dish, originating from Transylvania.

<span class="mw-page-title-main">Flying Jacob</span> Type of casserole from Sweden

Flying Jacob is a Swedish casserole composed of chicken, cream, chilli sauce, bananas, roasted peanuts and bacon. The dish is baked in an oven and is usually served with rice and a salad.

<span class="mw-page-title-main">Rose hip soup</span> Swedish soup made from rose hips

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.

<span class="mw-page-title-main">Hallongrotta</span> Cookie with raspberry jam filling

Hallongrotta is the name of a common Swedish cookie. The name means raspberry cave in Swedish. In the United States they are known as thumbprint cookies, as well as by many other names. Similar cookies sold in Australia are known as jam drops.

<span class="mw-page-title-main">Lohikeitto</span> Nordic salmon and potato dish with carrots and leeks

Salmon chowder is a common dish in Finland and other Nordic countries. It consists of salmon fillets, boiled potatoes, carrots and leeks. The dish is served hot, and typically seasoned with fresh dill, allspice, salt and black pepper. The soup is made with cream or whole milk, making it a chowder with a creamy flavour and texture.

<span class="mw-page-title-main">Jellied veal</span>

Jellied veal is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper. It is eaten cold from the fridge, often with potatoes and pickled beetroot or sliced on crisp bread. It is a traditional dish for Christmas in Sweden. Jellied veal is considered one of the few remaining dishes from the original Swedish Christmas smorgasbord.

<span class="mw-page-title-main">Meatball</span> Dish of ground meat rolled into a ball

A meatball is ground meat (mince) rolled into a 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 legumes, vegetables or fish; the latter are also commonly known as fish balls.

<span class="mw-page-title-main">Hedgehog slice</span> Australian snack

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, upon which may be sprinkled coconut, hundreds and thousands, or other kinds of sprinkles or raisins.

<span class="mw-page-title-main">Hasselback potatoes</span> Swedish baked potato dish

Hasselback potatoes or Potato à la Hasselbacken are a type of baked potato that is cut about halfway through into thin, fan-like slices.

<span class="mw-page-title-main">Mimosa salad</span> Russian dish

Mimosa salad is a festive salad, of which the main ingredients are cheese, eggs, canned fish, onion, and mayonnaise. Mimosa salad got its name because of its resemblance to mimosa 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.

References

See also