Swedish Recipes
Swedish Recipes
 

Traditional Swedish Recipes

Swedish food tends to be influenced by the seasons with the spicing, and cooking, often reflecting the storage needs of the peasant communitieis of old, as in the case of pickled  herring, freshly salted or smoked meat, or dairy products that have been curdled, boiled or left to mature. 

The following recipes are a taste of what you might enjoy when you visit Sweden - or why not try them at home!


Janssons frestelse

Janssons frestelse 

 

Ingredients for 6-8 servings

1.2kg potatoes
400g onions
375g Swedish anchovies
600ml heavy whipping cream
Salt, white pepper
Breadcrumbs
Butter

Jannsons frestelse                   


Preparation

- Peel the potatoes and cut them into strips.  

- Peel and cut the onions into thin slices, saute the onions gently without browning.
 
- Grease an ovenproof baking dish and ocver the bottom with a layer of potatoes, then add half the onions and half the anchovies. 

- Finish with a layer of potatoes.  Flatten the surface. 

- Add about 3/4 of the cream along the sides of the dish.

- Sprinkle bread crumbs over the potatoes and add the 2 tbs of butter in small pieces evenly distributed on top. Finally sprinkle with salt and pepper.

- Place onto a baking sheet to catch any cream which bubbles over. Bake in preheated oven.

- After about 30-40 minutes, add the extra cream along the sides unless there seems to be too much moisture.

- Continue to bake until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes to 1 hour total.

 

* Swedish "anchovies" are really spice-cured sprat fillets, and the taste is quite different from the Italian type of anchovies. The sprat fillets are cured in a mixture of white vinegar, cinnamon, allspice, bay leaf, cloves and sandalwood. Swedish anchovies can be found in specialty markets in Australia.

 


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