This is an issue close to my heart, and considering that I can feel my pants slowly getting tighter, it’s obviously an issue for the rest of my body too.
I’ve tried some of the traditional dishes like meatballs (delicious) and picked herring (more of an acquired taste) while out, but I’ve also been trying to make Swedish dishes at home. So far I’ve eaten more cinnamon buns than I care to admit, and I think I’m now quite competent at making them, which is probably not such a good thing. There’s nothing like eating them warm out of the oven on a cold day, and for some reason I find them even yummier when smothered in strawberry jam. I’ve also made raggmunk, a kind of potato pancake which is then served with salted pork (I hear bacon is an acceptable alternative). Yesterday I was feeling inspired and so I began my attempt at making gravad lax, a sugar and salt cured salmon flavoured with lots of dill and white pepper. I won’t know until tomorrow if it turned out good, but with a mix of instructions from the fishmonger at the Uppsala food hall as well as a Swedish cookbook I can only hope that it will work.
What I’ve been liking about food in Sweden is the availability of ingredients, especially if you like baking. I remember going to the supermarket during my first week here and staring at the twenty different types of flour available and feeling completely lost. In the end I had to ask a passer-by for a translation as to what they all were.
A good place to start if you want to try some Swedish recipes yourself is:
This site has a nice range of typical foods to start experimenting with.
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