Which translate as, “Welcome to Sweden!”


According to Wikipedia,

    Sweden is the third-largest country in the European Union by area, with a total population of about 9.5 million.[1] Sweden has a low population density of 21 inhabitants per square kilometre (54 /sq mi) with the population mostly concentrated to the southern half of the country.

The country borders Finland and Norway. The cuisine is basically simple with a lot of fish, meat, potatoes, and few spices. But don’t think the food isn’t delicious.

There were so many recipes to choose from but in the end I went cliche with


    Köttbulla or Swedish Meatballs

I found several variations of this famous meatball dish that was very popular back in the 70s. I really think they need to bring it back! I ended up reading through several and then ‘combining’ them into a dish I knew we would like. Some recipes called for beef and veal, some for beef and pork. I had the beef, but no pork or veal so I subbed in some fresh ground venison. It was a good decision. I served them over rice. But you could use noodles or boiled potatoes.

    3 tablespoons unsalted butter
    1/2 cup finely chopped yellow onion
    1 slice white bread, torn into 4 pieces
    1/2 cup whole milk
    1/2 pound ground chuck (15 percent fat content)
    1/2 pound ground veal or pork {I used venison}
    1 large egg
    1 1/2 teaspoons kosher salt
    3/4 teaspoon freshly ground black pepper
    1/2 teaspoon freshly ground nutmeg
    2 tablespoons all-purpose flour
    2 cups beef broth
    2 Tbl sour cream
    1/4 cup heavy cream
    3 tablespoons finely chopped fresh Italian parsley

Melt 1 tablespoon of the butter in a large frying pan over medium heat. When the foaming subsides, add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from heat and let cool slightly.
Meanwhile, place bread in the bowl of a stand mixer fitted with a paddle attachment and add milk. Let sit until the bread has absorbed the milk, about 5 minutes. Add the cooled onion, ground beef and veal, egg, salt, pepper, and nutmeg and beat on medium speed until the mixture is light in color and appears sticky, about 5 minutes.
Fill a medium bowl with water. Form the meat mixture into 1-inch balls, wetting your hands in the bowl of water as necessary to keep the mixture from sticking, and place meatballs on a baking sheet.
Wipe the frying pan clean with a paper towel. Melt the remaining 2 tablespoons butter in the pan over medium heat. When the foaming subsides, add half of the meatballs and fry, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes. Transfer to a clean serving dish; set aside. Repeat with remaining meatballs.
Sprinkle flour over the drippings in the pan and whisk, scraping up any browned bits, until the flour’s no longer raw tasting, about 1 minute. Slowly pour in broth, whisking as you do to smooth out any lumps. Cook until the mixture starts to boil and thicken, about 4 minutes. Reduce heat to low and whisk in sour cream. Season with salt and pepper as needed. Return meatballs to the pan until heated through, about 5 minutes. Transfer meatballs and sauce to the serving dish and sprinkle with parsley.

For desert…

…we had cake. Not just any cake.



    1 stick (110gm) butter plus,softened + extra for greasing
    3/4 cup, packed (150gm) soft light brown sugar
    2 large free range eggs
    1 1/2 cups (210gm) all purpose flour, sifted
    1 tbsp baking powder
    pinch of salt
    1 heapinng tsp ground cinnamon
    1 tsp ground cardamom
    300g peeled, cored and sliced cooking apple (Shouldn’t be more than one large one)
    1/2 cup (50gm)slivered or flaked almonds
    3 tbsp apple or apricot jam {I checked my pantry and had no good jelly to use except Scuppermong. Interesting!}

Preheat the oven to 350°, grease and line a 9″ cake tin with a removable base.

With an electric hand mixer, beat the butter and sugar in a large bowl until pale.
Add the eggs, one at a time, mixing until they are incorporated.
Fold through the flour, baking powder, salt, cardamom and cinnamon until you have a thick cake batter. Stir through the apple and pour the batter into the cake tin.

The batter will be VERY thick, so use a spatula to spread across the base of the tin.

Spread the almonds of top of the cake and bake in the oven for 40-45 minutes. Cover with tin foil if the almonds brown too much.

Remove from the oven and leave to cool.

As the cake is cooling, heat the jam in a saucepan until runny and brush over top of the cake.

This cake was good but next time I will increase the cinnamon and cardamom and instead of using slices of apple I will use large chunks. They would be easier to mix into the VERY thick batter.
{Recipe adapted slightly from Donal Skehan}

One more thing. I didn’t make them this time but I have made
Hasselbackspotatis (Roasted Potatoes)
Ingredients before. I didn’t know they were actually Swedish. They are named for Hasselbacken, the Stockholm restaurant where it was first served. They are a mix of baked and roasted potato and they are delicious.

Sometime next week come by My Kitchen My World and see what the other ‘travelers’ made for our trip to Sweden.