Sweden's Regional Recipes

Sweden's Regional Recipes

by Diana Johnson Kia
     
 

Take a tour through Swedens Regional Recipes, a delightful title that describes each of Swedens diverse provinces and their culinary specialties. The journey starts in Lappland, the land of the midnight sun, Swedens northernmost and largest province. It winds through the others as well, from the fertile valleys of Norrbotten in the northeast to Dalarna, the heart

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Overview

Take a tour through Swedens Regional Recipes, a delightful title that describes each of Swedens diverse provinces and their culinary specialties. The journey starts in Lappland, the land of the midnight sun, Swedens northernmost and largest province. It winds through the others as well, from the fertile valleys of Norrbotten in the northeast to Dalarna, the heart of Sweden, to the southernmost province of Skane, where the residents eat a feast of goose on St. Martens Day.

Enjoy 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 do not forget the smorgasbord chapter, which includes an article about the right way to eat a traditional smorgasbord as well as a host of recipes. With more than 100 recipes, this book has something for everyone.

CHEESY VEGETABLE CASSEROLE
from Sweden's Regional Recipes
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.

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Product Details

ISBN-13:
9781932043198
Publisher:
Penfield Books
Publication date:
09/24/2004
Pages:
141
Product dimensions:
5.90(w) x 8.90(h) x 0.40(d)

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