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Me and Some Swedish Food: “Jag och Lite Svensk Mat”

Does your website have a contact page? Either way, great website and I look forward to seeing it grow over time. Grate the potatoes and add them to the mix. Fry in a frying pan on medium-to-high heat like a pankake. Serve with fried pork or bacon or pork saucages , grated carrots or grated cabbage and lingonberry jam.

Soak the peas for 24 hours before cooking. Rinse the peas, put in a large pot and add enough water to cover with a few cm to spare. Chop the onion and add it. Add the pork it should be one whole piece. Bring to boil and let simmer for about 45 minutes. Take the pork out, dice it in small 1x1cm pieces and put it back in.

Me and Some Swedish Food: “Jag och Lite Svensk Mat”

Add the thyme, marjoramand salt. The soup should be quite salty. Stir and let simmer for another 15 minutes. The peas should be completely soft but not falling apart the soup should resemble a stew and not a puree creamed soup. Serve with mustard and warm punsch. You can add vegetable stock and a small onion with cuts with inserted bay leaves the latter only for the boiling, remove before serving.

You can add fried pork saucages or fried pork on the side if you want to make the "generous" version of the dish.

Mix the flour with half the milk, the eggs and the salt. Let sit for 30 minutes in the fridge. Melt the butter in a frying pan and pour it into the mix with the rest of the milk, whisk and fry thin pancakes in the pan that you melted the butter in on medium heat. I should really try and make them myself. The problem is that I suspect that there is a different method of grinding the meat in Sweden, because I have tried this before, and the texture of my meatballs was way different from the Swedish ones I have tried so far If I ever find out I'll let you know :.

The trick to rolling meatballs is to not massage them too much, the tenderness suffers if you do that. Roll them up quickly without too much handling and don't sweat it if they aren't perfectly round. Maybe some of these, most would be considered "husmanskost" but most are also not popular anymore but used to be.

Might give that a try!

We have an expression called Palt-koma coma which is when you eat too much palt and are reduced to a groaning catatonic wreck :. I did this as well, but I would also like to make some other dishes that might be typically Swedish, but not specifically Christmas-y. Something swedish but that is not a traditional christmas dish could defineatly be falukorv. I don't think it gets more swedish than that.

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Falukorv however, we have our own versions of, and will be better liked. You can eat it raw or fry it here. Yes, we are a nation with a lot of fried foods. Not all of it though. One thing that came to mind that you could also try would be polkagrisar, a pretty well like candy in sweden. I do remember when i went to the Netherlands and they had a ton of fried food, is it as much of it in Belgium? And I think we fry about as much, except we don't have the vending machines with fried stuff like they have in the Netherlands.

Whenever I try to make those, they stick to the pan, and everything becomes one big mess. Really delicious when made correctly though :. I think it's my favorite "husmanskost". Preferably with homemade lingonberry jam and a good bacon. Personally, I think the most important dish is the christmas ham, the red beet sallad and the Janssons frestelse!

You should make stuvade makaroner. Goes perfect with meatballs or falukorv.

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