But, since the cake also is one of the best I’ve ever eaten I thought that I’ll tell you about it anyway, with hands up for the fact that it isn’t easy to make! This is the most demanding cake I’ve ever made and even I, who love challenges in the kitchen, found this almost a bit too extreme to be honest. Hagdahl Charles Emil: 1809-1897, doctor, legendary author of Swedish cookbooks and the founder of modern day Swedish cooking.I’ve been thinking about this post a lot. Gurkört: the leaves and flowers of this herb are used in salads, sausage dishes, and sauces. Served as an appetizer, lunch, ot late night supper. Gubbröra: A fried mixture consisting of chopped anchovies, onion, eggs, and parsley. Greve: a round, porous, Swedish hard cheese that resembles swiss cheese, and has a mild sweet nutty flavor. Should stand in a cool place from 1-3 days. Fish fillets are rubbed with a mixture of salt, sugar, and spices. Grava: old-fashioned method for preservation, still very prevalent, mainly used for fish. Glödhoppa: thin slices of salted or smoked lamb meat (usually) that are bar-bequed or slightly broiled. Glasstrut ice-cream cornet, icecream cone Glass med garnering rån icecream sundae wafer Glasmästarsill: herring pickled together with root vegetables, onion, and spices. Sometimes served together with jam or applesauce. Giftas: old-fashioned dessert composed of cake and rusks crumbs and whipped cream.

Gaffelbit: bite-sized, often bite-sized pieces of pickled herring in a spicy pickling solution. Often served as a garnish with soups.įrikasse: a stew or ragout of light meat.įrukost äta frukost breakfast have breakfastįyra kryddor: mixture of following spices: grated nutmeg, ground white pepper, allspice, and cloves.įårfiol: salted,dried, and smoked leg of lamb.įörlorade ägg, pocherade (fr): poached eggs A speciality of Norrland and Norway.įranskbröd: a large loaf of French bread.įrikadeller: small boiled meatballs made from ground veal, beef, or game. fladensill: small, oily herring found in the North Sea.įläsklägg och rotmos boiled pickled pork with mashed turnipsįlötgröt, sammetgröt: porridge made from flour and cream. Fry lightly on both sides and serve with sugar and perhaps a little jam.įemöring: a small serving of fillet of beef served with onions and a fried egg.įilmjölk: processed sour milk that has a consistency similar to yoghurt.įjärilskotlett: boneless butterfly cut of meat.įläsk och bruna bönor unsmoked bacon with brown beansįläskhare: boneless loin of pork. Dip slices of bread into a pancake-like batter seasoned to taste. Mostly used in baking.įattiga riddare: simple desssert that is somewhat international. Long ago, dinner commenced with the 'brännvinsbord' which consisted of several different sorts of schnapps, pickled herring or anchovies (vassbruk), homemade cheese, bread, and salted pretzels.īönvälling or bondbönsoppa: an old-fashioned Swedish soup that has been thickened and is made from broad beans (also called horsebeans or Jeruselem's Thorn)įalukorv lightly smoked and boiled sausageįarinsocker: (dark brown sugar, raw sugar) less refined sugar with a somewhat spicy taste. Often served together with fried salt herring and pork.īre smör på en brödskiva butter a slice of breadīrunkål: a speciality from Skåne made from cabbage browned in a fry pan.īrynt smör: Melt butter or margarine that has browned, but not burned, in a fry pan.īrännvinsbord: the forerunner of the smorgasbord.

Biff a la Rydberg: a Swedish speciality named after Hotel Rydberg in Stockholm.īiff h la Lindström: a Russian-inspired dish made from ground beef and named after Captain Henrik Lindström, Vilsne), who was, among other things, Russian consul in Visby.īlanklax: older terminology for Baltic or Atlantic salmon.īondomelett: a simple omelette that contains onion, potatoes, salted or smoked fish or boiled ham.īondsås: milk-based onion sauce.

Chokladkaka med lingon