A while ago, Linda posted about a delicious-sounding chicken salad. I knew I had to try it. Salads as sandwich fillings are not at all common in Sweden, so (...)
Another variation on meatballs, people. These are excellent - the lamb goes so well with lemon, and since they don't have any breadcrumbs, they're more dense (...)
Vapiano is a German chain restaurant, and I know that doesn't sound very appealing. Bear with me though - because the food is really quite good! They serve (...)
A bone-in leg of lamb is pretty hard to carve up, as we discovered. But it tasted great. This particular lamb was raised by a friend of mine, and I knew it had (...)
I wanted a zesty, fruity sauce with high acidity to go with a duck breast. I'm not a sauce cook, really, but this one turned out great! As you can see, with (...)
Well, it's more than a month overdue, but this is the cake we had for my birthday on May 21. And of course, no party in Sweden would be completely without buns (...)
I've written a lot of posts lately on really quick and easy recipes, something you whip together effortlessly... but today, you're in for a different sort of (...)
This is a pretty classic Swedish cake, and oh so good. It's chewy and cakey (not fluffy!) and pleasantly sweet-sour from the tangy rhubarb. It's topped with (...)
There wasn't a lot of rhubarb left at my in-laws, but I got a good handful of stalks to take home and turn into something yummy. I was thinking about a (...)
Let me say straight away that this is not like the chips you buy. Obviously. There's a good thing and a bad thing about them. The good thing is that they're a (...)
I finally broke in my Wagamama cookbook, and made gyozas, and yaki-soba over the weekend. (More on that another day.) The gyozas are filled with chicken, (...)
I finally tried the crock-pot for the first time today! And what better to try than... carnitas! Or at least, slow-cooked pork. I call it carnitas because (...)
This is a very traditional Swedish sauce that you'll find on every Smörgåsbord. It's usually served with gravlax, the salt-and sugarcured salmon that's very (...)
Titus is a huge fan of chicken - in general, and of the legs in particular. The first time he ate them was at a preschool picnic, and the teachers all (...)
I told you about Cook Sister's event Waiter, there's something in my.. meatless barbecue a while ago. All I said was that I love barbecued corn, but I feel (...)
Have you tried banana ice cream? You know, the kind with.. bananas. And just bananas? I'm sure you have, I feel very late to this particular party. I do freeze (...)
Here's a dish we first got in one of those pre-planned grocery bags that are so popular in Sweden at the moment. We've tried several providers, and this (...)
I'll be going away for a few days to visit my sister and family in Östersund in Northern Sweden. Titus and mý mom are going, too, but Per will be left at home. (...)
Today is a very special day - we're having a guest blogger! Welcome, Danne! (He's married to one of my dearest friends, Tesse. I wrote about their wedding, (...)
Pies are not my forte. I rarely make them, and frankly, they're not my favorite to eat, either. However, I saw that Fika med Eleonore, a fairly new-to-me (...)
Sorry to leave you with just chocolate muffins, and nothing to spread on them! This frosting is a revelation - you'll be surprised how tasty it is. It doesn't (...)
