Our adventures with Swedish food didn’t end with the last post – Anna very kindly sent us all home with products she had brought over from Skåne. They’re all things I probably should have brought back with me the first time I visited Sweden but y’know… the pepparkakor seemed more important at the time!

This loaf of brown rye bread has gone a long way – it keeps well in the fridge or freezer. It’s dense and has a slight sweetness that’s delicious paired with just about anything – I served some chickpea and spinach stew over a couple slices. Any leftovers of this brown bread are used to make the topping for the traditional Swedish apple crumble.

Brown Rye Bread

This is knäckebröd that we must find again! Studded with seeds, it’s hands-down the best crisp bread we’ve ever had and really changed our opinion on the stuff! If you ever see this brand, buy it!

Knäckebröd

The Abba brand is a classic and I’m upset that it’s no longer stocked by Ikea (they now stock their own brand of foods). This mustard herring was delicious on top of the brown bread.

Abba Mustard Herring

Priest cheese was so named when milk was used to pay tithes to the church. The priests would make cheese of it – another story was that the cheese was directly used as payment. Whatever the story is, it’s a delicious cow’s milk cheese that goes well with plain pickled herring.

Priest Cheese

Speaking of pickled herring, this Ättika is the traditional vinegar used in its preparation. Ättika is available in both 12 and 24% strengths and our bottle of 24% comes with suggestions on its use – including for cleaning! It goes without saying that it’s probably best not to consume it neat. Peter taught us the 1-2-3 ratio to pickle our own herring at home: 1 part ättika, 2 parts sugar, 3 parts water.

Ättika 24%

Finally, a bag of Jätte Salt liquorice. I still haven’t opened this as I’ve been wary of salty liquorice after a not great experience with some Dutch stuff. Any and all encouragement is welcome!

Jätte Salt

And now, as promised, the recipe for Peter’s veal stew – thank you very much to him for sharing it! It was mentioned during dinner that lamb will also work with dill and I’d like to try the recipe below with it.

Veal Stew with Dill Sauce
by Peter J Skogström
serves 4.

500 g prime rib of veal, boneless
1 leek
1 carrot
2 parsnips
a small piece of celeriac
1 medium onion
1 bay leaf
1 tbsp allspice
5 stalks fresh dill
2 tsp salt per litre of water

Dill Sauce
500 ml water
2 tsp ‘ättiksprit’ Swedish vinegar (12%) – if not available, I think any white vinegar is substitutable
2 tsp sugar
5 stalks of dill, roughly chopped
400 ml stock from the first part of the recipe
1.5 tsp white flour
1 tbsp butter
100 ml cream
1/2 tsp salt
pinch of white pepper
100 ml of chopped dill

Cut the meat into small pieces. Place the cubed meat into a casserole dish, cover with boiling water and place over medium heat. Skim off the scum as required. Slice the leeks, carrots, parsnips and celery into equal sized pieces. Add to the boiling meat. Season with the dill stalks, allspice, bay leaf and salt. Lower the heat and leave to simmer until the meat is tender. Strain the stock and save for the sauce.

To make the sauce, bring the dill stalks, vinegar, sugar and water to a boil. Melt the butter in a pot, sprinkle over the white flour and stir in to make a roux. Add 200 ml of stock and whisk together until smooth. Pour in the rest of the stock and add the cream, stirring continuously. Add the sieved vinegar preparation and the chopped dill. Season to taste with salt and white pepper and a dash of vinegar if needed. Remove the dill stalks and bay leaf and then pour the sauce over the meat and vegetables.

Serve with boiled potatoes.