Sweden’s Regional Recipes
Dimensions: 6 x 9 inches
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This book tours each of Sweden’s diverse provinces and presents more than one hundred recipes highlighting the culinary specialties of each
You’ll find recipes for arctic trout in Medelpad, blueberry tartlets in Dalarna, apple pancakes in Vastmanland, pea soup in Uppland, breaded potato bites in Dalsland, and Swedish meatballs, rye bread, and cheesecake in Smaland. Try minced guinea fowl with roasted root vegetables in a chapter on foods from Nobel Awards banquets.
A chapter on Swedish holidays features everything from pineapple-strawberry torte at Midsummer to cookies and candy for Christmas to crayfish parties.
And the smorgasbord chapter includes instructions about the right way to eat a traditional smorgasbord.
Cheesy Vegetable Casserole (p. 83)
1 head cauliflower, cut into pieces
2 cups carrots, sliced
2 cups peas
2 tablespoons butter or margarine
3 tablespoons flour
2 cups light cream or milk
2 egg yolks, beaten
Salt and pepper
4 tomatoes, peeled and sliced
1/2 cup grated cheese
Cook the cauliflower, carrots, and peas separately until tender. Drain. Arrange in a greased baking dish. Melt butter in a saucepan and stir in the flour until smooth. Add the cream gradually while stirring and cook slowly 10 minutes, stirring often. Set aside. Add egg yolks. Bring to a boil again, then remove from heat. Stir until thick and smooth. Season to taste. Pour sauce over the vegetables and arrange tomato slices on top. Sprinkle grated cheese over everything. Broil about 10 minutes until brown.