Every now and again I’m sent some info about food products, equipment or services that just jumps to the top of the pile. In an earlier post I talked about Fria the gluten free produce that does not taste gluten free. I love their Kladdkaka, Swedish sticky chocolate cake. I recently learnt how to cook my own versions of the Kladdkaka on the AGA. London’s own Swedish evangelist Monika sent me info about a site all about Swedish Food for the UK that as the stap-line says is Swedelicious.
The site is full of food articles with images that are worthy of a magazine front cover, this is not a site made by your average Joe in a back-room in Bermondsey, its what it says on the tin (and I like that), recipes that are easily explained and a link to get some of the more Swedish ingredients too from the Swedish Shop – TotallySwedish, and they do mail-order too.
On a global gastronomic level it is commonly agreed Sweden produces some fantastic food which I think, until recently, has been underrated. The renaissance in Swedish food is becoming widely appreciated as Sweden, along with the other Nordic countries, is now producing some of the world’s most respected chefs.
The cuisine has been shaped by its countryside and its climate. The vast forests are full of berries, mushrooms and game, which all have a special place in Swedish hearts. The long tradition of Swedes as traders also plays an important part because Swedes are great users of spices to enhance the flavour of foods.
Swedes are also some of the best preservers of food in the world. At one time that was necessary to cope with harsh winters, but it is still a strong feature of their cuisine, now largely for nostalgic reasons. It often gives rise to a characteristic sweet and sour contrast in their dishes.