It was with difficulty that I woke up the next morning to first partake of the hotel breakfast and then walk with Jeanne to see Malmo’s farmers market. If you do like markets, this small farmers market is worth the trek (but do check that website for dates).

Breads Raspberry Tarts

Sea Buckthorn Sillapågen

Everything of the season is sold there as well as some very interesting and unique products – I marvelled at squash pickles and raspberry ketchup. I couldn’t resist picking up a jar of elderflower jelly which we’re very much enjoying on crackers at home. I would have loved to buy some of the raw ingredients to cook at home but after this brief introduction to Swedish seasonal produce, we would have the next best thing and learn how to cook with some of them. We met up again with Denise and Jeanne’s husband Nick and walked through Slottsparken to Peter Skogström‘s Mat & Vin Slottsparken (formerly Mat & Vin på Stolpaberga), located right in the centre of the park. You might remember that Peter was the chef who came to visit London for the Swedish Blind Date and I’d had the chance to sample his food. I was pretty excited about this opportunity to learn from him and also happy to see Peter again.

Stolpaberga

Nothing could prepare us for how beautiful the inside of this initially unremarkable building was.

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Ikea could learn a few things from this place! Look at those gorgeous tiles in the kitchen! The place is used for cooking classes, catering and private events but it is open to the public about once a month with themed dinners.

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And it was in this beautiful kitchen that we were to have a cooking class and we would be cooking our three course lunch.

Peter in his Kitchen

All the ingredients with which we’d be cooking were laid out on the counter and they were like a show and tell of what was best of the season in Sweden. Lingonberries. Chanterelles. Venison…from deer that Peter had hunted himself! It promised to be a great class.

Ingredients

Peter handed out recipe sheets and then divided us up into teams before letting us loose in his gorgeous kitchen. Jeanne and her husband Nick would be making the starter of trout and the vanilla ice cream for dessert. While I didn’t see much of how they prepared certain parts of the dishes (we were preoccupied with cooking our own parts!), we watched with great interest as the trout was smoked.

Smoking Trout

Denise and I were going to make the venison main course and the souffles. There was a lot of preparation for the beets and searing of the venison and then, of course, the souffles. Denise set to caramelising the sugar and the lingonberries while I got the egg whites beating and prepared the ramekins. After combining the two parts, we piped the mixture into the buttered and sugared ramekins and tidied up the rims, a little tip from Peter to makes sure nothing would get in the way of our souffles rising. I enjoyed the way Peter taught the class – he had judged that we were somewhat capable in the kitchen and so let us get on with it but give us valuable tips here and there as he watched and helped us work. If there was something we didn’t know how to do, he would demonstrate it and then toss us into the deep end to try!

Preparing Souffles

When every component had been prepared, it was set aside for plating – it was great seeing the results of our efforts collect on the counter.

Ready for Plating

We also received a quick masterclass on plating, with Peter first showing us how he arranged the starter. A slick of puree, toppings that reflected the ingredients in the puree, and finally the fish.

Plating

And here was our starter – the Warm salad of Swedish trout, cauliflower, almond and dill. Oh, the trout was beautiful – just barely cooked through and still slightly translucent in the middle and yet flaking ever so gently. The cauliflower puree was extremely moreish and the nuts and dill were fabulous with it and the fish.

Warm Salad of Swedish Trout, Almond and Dill

We then had a chance to plate up our own main courses. Here’s my go at my Spicy venison steak served with beetroots and chanterelles. The venison just melted in the mouth and was possibly the best venison I’ve ever had. And its slight gaminess went well with the mushrooms and sweet beetroot (surprise, surprise, it wasn’t too bad for this usual detester of beetroot!). Well, of course I’d say it was good as I helped to prepare it!

Spicy Venison Steak served with Beetroots and Chanterelles

After our main courses, Peter slipped our souffles in the oven and we watched, with great relief, while they rose majestically. Our souffles were quickly plated alongside a scoop of vanilla ice cream and there we had our dessert, Souffle of caramelised lingonberries with vanilla ice cream for dessert. It was excellent  – enough said.

Souffle of Caramelised Lingonberries and Vanilla Ice Cream

While he didn’t join us for lunch (he was also preparing other food for a wedding to be held there that night), Peter did join us for coffee and answered all our questions. Of particular interest to me was what other fruit could be used for those gorgeous souffles – Peter suggested raspberries, blueberries, apples, cloudberries. It sounds like almost anything can be used as it would all be first cooked down with the sugar. And maybe the best piece of information we learned that afternoon – those adorable glass ramekins we used? Ikea tealight holders priced at 4 for £1.

Peter Skogström

It was a wonderful experience and I did learn quite a bit, from souffle tips to onion slicing for particular applications. And smoking fish! I need to find a proper covered pan to try that at home (risking filling my kitchen and living room with smoke). Thank you so much, Peter, for the fantastic class and lunch. Alas, though I wished to stay and learn more, I could not as I was being picked up for my next food experience…

You can join a cooking course with Peter too as well as book a seat at their organised dinners – all the events are on the Mat & Vin website (in Swedish but the Google translation is very good). More accessible is Peter’s restaurant Restaurang P2 in Dockplatsen 26 in Malmo.

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.

A Swedish blind date? This interesting and certainly different proposition dropped into my email inbox a few weeks ago and I was certainly alarmed by the title. No, not the usual romantic date but a night with a Swedish chef – no, that really doesn’t sound right – wait a minute… a night with dinner cooked by a Swedish chef. That’s right – a Swedish blind date with a Swedish chef!

The chef would be a previous winner of Årets Kock, a prestigious Swedish chef of the year competition, and when I accepted their kind offer, an invitation card in the post stated that the Swedish region inspiring our meal would be Skåne, the southernmost province in Sweden, home to lots of quality meats, cheese, grains and vegetables.

The original offer was to have the chef come to my flat but with my flat being absolutely tiny, hosting both a chef and a small group of friends seemed impossible. VisitSweden pulled through and organised for a flat to be borrowed for the night. I rounded up Blai and three more friends and we went off to visit this traditional Swedish flat (overlooking the Thames) one recent Thursday evening.

River Thames

Our chef from Skåne turned out to be Peter J Skogström, winner of Årets Kock 2006. He has two restaurants in Malmo, Mat och vin i Slottsparken and Restaurang P2, and also runs three office lunch canteens that aren’t open to the public. He’s a busy man!

Peter J Skogström

Joining him in the flat were Anna Wittgren, our hostess from Malmö Turism, …

Anna

… and Peter’s assistant for the night, Jessica Beaumont, who is completing her BSc in Culinary Arts Management at the University of West London.

Jessica

We had no idea what to expect of our meal and when first led to the living room, we sat there shyly. Anna and Peter made us most welcome with drinks (including Malmö Akvavit, the bottle featured a drawing of the amazing Öresund Bridge) and a trio of canapes. Gravadlax was paired with fennel and pate with Skåne mustard, each on thin rye knäckebröd. My favourite was the pickled herring with potato and Prästost (Priest cheese) and I snaffled the last extra one. From then on, the conversation just flowed.

Canapes

Drinks

When we enquired about the drinks and where they came from, it was revealed that everything we would eat and drink that night had been brought over from Sweden by both Peter and Anna. We looked at the drinks and looked at the food and marvelled at how much had to be carried and how they did it. Peter very modestly stated that it was all possible as the airline allowed 45kg in luggage weight. In addition, he and the other chefs involved in the Swedish Blind Date had prepared as much of the food as possible that afternoon at the Swedish embassy.

We moved into the kitchen with its dining table for dinner proper. The table was beautifully set and we settled in, able to watch Peter work at the counter and chat with him too.

The Set Table

Kitchen Counter

He set slow cooked eggs (cooked earlier that day – 63 degrees for 110 minutes!) into bowls with roe, rye bread crumbs and micro-greens and poured in a creamy nettle soup tableside; the young nettles used in the soup had been foraged only the day before. Oh, what marvellous eggs these were, all soft and set like custard and the nettle soup was supremely creamy and comforting.

Nettle Soup with an Organic Egg

The main course was being prepared as we slurped our soups. A big pot of veal and vegetables and dill seemingly appeared out of nowhere and a creamy dill sauce was also being prepared to be poured on top. Big portions were plated up and brought to us.

Peter Plating

Stew of Veal in Dill Sauce

The Stew of Veal in Dill Sauce had meat tender enough to eat with a spoon. And wow, I always thought of dill as a herb that would work with just fish and, uh, crisps but it really did work with the veal. It was fantastic – the slow cooked veal, the vegetables still crunchy and the creamy dill sauce over everything…I had seconds! I was emailed the recipe for this veal stew after the dinner and I’ll have that up on another post soon. On the side were some fabulous boiled Skåne potatoes with onions and lemon zest and I used them to mop up the sauce though they were also perfectly fantastic by themselves.

New Potatoes from Skåne

Dessert was simply outstanding – Vanilla Apple Crumble. The traditional Swedish apple crumble is made with leftover brown rye bread crumbs and of whose recollection caused both Anna and Peter to wince – apparently the crumbs become horrendously dry. Our crumble featured the famous apples from Skåne (though Peter admitted to purchasing two Aroma apples from Marks and Spencers to use as garnish (and surprise, surprise, they’re a Swedish cultivar)! It was the only thing we ate that wasn’t brought over from Sweden) and was a layered dessert that Peter has pre-assembled at the embassy. He had only to scoop on quenelles of sorbet and garnish each bowl with the fresh apple and crumble.

Topping with Sorbet

From the bottom, there was apple compote with cinnamon, vanilla custard, apple jelly, almond biscuit crumble, apple sorbet, julienned apple with mint. At the table, he sprinkled on more of the biscuit crumble. Silence descended on the table after the initial clink of spoon to glass – it was that good.

Vanilla Apple Crumble

With dessert, we were served an Äppel Dramm, a Swedish spirit distilled from apples – apples all around. It was just a bit too strong for me!

Appel Dramm

After dessert, we retired to the living room, where candles were lit, to glasses of Spirit of Hven whisky, distilled in Skåne, and plenty of conversation. Trends in Swedish food, the day in the life of a Swedish chef, day jobs and hobbies, pizza and kebabs in Malmö… we touched on just about everything.

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Spirit of Hven

It truly was a fantastic night and one that I and my friends will always remember.

Thank you very much to Peter, Anna, Jessica and Beatrice (from VisitSweden and in the photo below on the left) for such a fabulous night. Thank you also to W Communications for the invitation.

The Team

All my photos from the night can be found in this Flickr photostream.

Do keep an eye out on Cook Sister, MsMarmitelover, and The London Foodie for their posts on their dinners, all held on the same night with different chefs and regions. Bellaphon has already posted on MsMarmitelover’s night.

I didn’t know much about the Swedish smörgåsbord tradition and even less about the Christmas variant, the julbord. What I’ve been told is this – everyone in Sweden sits down to at least one julbord every year, once with family on Christmas Eve and possibly another with work. It’s quite the institution and one that I hoped to experience while I was in Gothenburg.

As if they were reading my mind, the Gothenburg Tourist Board very kindly arranged a julbord dinner for both me and Jeanne on our second night but the restaurant they’d booked wasn’t actually in Gothenburg but on an island in the Gothenburg archipelago – on Styrsö. It sounded like a bit of an adventure involving a tram ride from the centre of Gothenburg to the end of the line and then a ferry (all transport covered by the Gothenburg Card). It did turn out to be a bit nerve racking to get there with everything being quite dark and the ferry running late but the restaurant at the Pensionat Styrsö Skäret was lit up like a Christmas tree, making it easy to find on the island.

We received a warm welcome inside and after being shown to our seat, we were offered hot glögg (both alcoholic and non-alcoholic versions were available) and pepparkakor. Raisins and slivered almonds had already been set out on the table to place in your hot glögg – the plumped up raisins and crunchy almonds making the drink, well, more than a drink. That warmed us up nicely and got us ready for the eating.

Glogg and Pepparkakor

To drink with our julbord meal, we were offered Christmas beverages – Julmust is a Christmas beverage like a spiced Coke while the Christmas beer was a dark ale and both are only available at this time of the year. I knew Sweden took Christmas seriously!

Julmust Christmas Beer

There is an order in which a julbord (or smörgåsbord in general) is tackled and it’s probably best to follow the rules (I also noticed that the julbord was cleared in this order too…so don’t follow the order and you risk missing out on a whole course!). The restaurant was packed that night but seatings had been staggered, making trips to the julbord not overly crowded.

The first round should be the herring and gravadlax and other cold seafood. I’ve got a book on Scandinavian cuisine dating back to the 1960s that states that herring should be a course by itself, followed by the rest of the fish and seafood. I don’t know what approach is more common today but there’s nothing stopping you from just eating lots of herring.

Of the herring, my favourites were in a creamy white and dill sauce, one with lingonberries and another in mustard. Some preparations were a bit too salty but most were excellent. I can never turn down gravadlax too but I passed on most of the fish mousses. This being the west coast, there was a good variety of shellfish on offer too (prawns, crabs, langoustines) and we were most taken with the smoked prawns. In addition to the fishes, there were eggs topped with caviar, baked herring, hard cheeses, boiled potatoes and breads and whipped salted butter.

Herrings

Seafood Eggs and Cheese and Bread

Gravadlax and Other Fishes Fish Things

My Seafood/Herring Plate

After you’ve had your fill of foods from the sea, move on to the cold meats. Salamis, sausages, pates, hams and other cured meats were all laid out invitingly. And as there should be on every julbord, there was julskinka, a Swedish Christmas ham, already sliced up. Pork, beef, lamb, duck – almost all the major meat groups were out in force on the table. In addition, there were lots of condiments – pickles, chutneys, a whole array of mustards and a mysterious mimosa salad, which I discovered later was mainly fruit in mayonnaise.

I loved the julskinka with its coating of mustard and breadcrumbs and also the sliced cooked pork belly. My favourite though was a smoked duck “ham” that had been cooked with cinnamon and cognac – gorgeous! And their red onion confit was wonderful.

Salamis and Pates Hams and Meats

Meats and Hams Cured Meats and Hams

My Meats Plate

The hot foods are the last savoury course. Swedish meatballs, pork ribs, prinskorv (little sausages like Vienna sausages), boiled sausage, creamed spinach, brown cabbage, green cabbage, lutfisk and poached fish with all the fixings (peas, bacon, melted butter, white sauce) and, of course, Janssons frestelse (Jansson’s temptation – a baked potato gratin with Swedish anchovies). My book from the 60s suggests that one should eat Jansson’s temptation with the first herring course but I pay attention to this combo on anyone’s plates that day.

Our lack of vegetables had us hitting the peas, spinach and cabbage pretty hard – the spinach and cabbage were sweetened. The Jansson’s temptation was delicious though salty and the lutfisk was jellylike and flavourless, necessitating the stuff on the side. Strangely, this was the least exciting course to me – I think the strengths of the julbord and smörgåsbord lie in the cold and room temperature courses or perhaps my thoughts were a bit skewed because I was already quite full by this point.

Hot Foods Jansson's Temptation

My Hot Foods Plate

Finally, the desserts and sweets. Swedish cakes and desserts aren’t particulary sweet and these were no exception. I skipped the ris à la Malta (a creamy rice pudding) and tried a dry cheese cake (it tasted like unsweetened pressed ricotta), an almond biscuit that I topped with cream and preserves and my favourite, a delightfully light and crisp fried biscuit topped with sugar. There were a few other biscuits and a selection of soft cheeses but those I skipped.

Desserts and More Cheese

My Dessert Plate

I was really saving myself for the sweets! There was a whole cupboard full of bowls of the most delectable looking titbits. There were homemade fruit jellies, chocolates, truffles, marshmallow santas (they appear to be very popular in Sweden at Christmas time), candied nuts, caramels and knäck (a Swedish Christmas toffee). The variety was enough to make anyone gasp in awe.

My Sweets Plate

We were utterly stuffed after making our julbord rounds (there were definitely some repeats) but saved room for some tea and coffee to aid digestion. More popular in the room was the drinks trolley that was making the rounds.

Drinks Trolley

Pensionat Styrsö Skäret

It was a fantastic experience. The staff did everything to make us feel welcome, explained to us how to approach the julbord… and my apologies for rushing them at the end! We were having such a fab time that we almost lost track of time and found that we only had 10 minutes to run to the dock in time for our ferry. We made it!

I would definitely highly recommend everyone going to Sweden to try a julbord (or at any other time of the year, a smörgåsbord) – it’s very obviously a big part of Swedish culture and it’s good fun! It’s not cheap (this one was 535 SEK, not including drinks – and we were invited) but I’d definitely save up to have one. but Reservations are essential at this time of the year – book in advance.

Pensionat Styrsö Skäret
Skäretvägen 53
430 84 Styrsö
Sweden

Thank you again to the West Sweden Tourist Board (Facebook page, Twitter, Blog) and Visit Sweden (Facebook, Twitter) and also to the Gothenburg Tourist Board for organising this wonderful Christmas trip for us. Our flights were provided by SAS and a return trip to Gothenburg from London Heathrow is £103 including all taxes and charges.

That brings my Christmas in Gothenburg series to an end – all my photos from Gothenburg can be found in this Flickr photoset. Now it’s time for Christmas in London. Merry Christmas, everyone!

Christmas is taken very seriously in Sweden and luckily, Jeanne and I were able to experience it in Gothenburg when the weather cleared the next day. Absolutely everything was decked for the holidays, even our hotel (the Hotel Royal – highly recommended for their excellent breakfast, warm rooms and friendly staff) had numerous jultomten (Christmas tomten) scattered about and gingerbread scenes (including the front desk!) next to the breakfast buffet. Gingerbread features heavily everywhere and the most common Swedish form is pepparkakor, the thin ginger snaps you can get easily in Ikea. Every shop, hotel, market counter seems to have an open tin of them for their customers (um… I ate a lot of them). Every cafe and bakery seems to sell their own homemade pepparkakor and gingerbread.

At Stora Saluhallen, the city’s centrally located covered market hall, patisseries, bakers, butchers, fishmongers, and grocers were all arranged neatly in stalls while that day, farmers set up smaller stands outside. There were lots of Christmas goods inside and Christmas trees and plants available to buy from the stands outside.

Stora Saluhallen

We found very good chocolates at Flickorna Kanold, including special Christmas season flavours. I took a boxful of them back to Blai and we loved the saffron one and the cinnamon and orange one but haven’t yet tackled the cuteness that is the Jul Marsipan chocolate.

Jul Marsipan

Every sweet shop and patisserie was also selling marzipan pigs, which I think are associated with luck. These ones were my favourite as they looked somewhat insane.

Marzipan Pigs

We were actually in Gothenburg just before St Lucia’s feast day (13 Dec) and a saffron bun called a lussekatt is traditionally eaten on this day. These were gorgeous and tasted even better – it’s made with a rich brioche-like dough flavoured with lots of saffron.

Lussekatter

On St Lucia’s Day, one girl is chosen to be Lucia for the city of Gothenburg (and other cities in Sweden and even in homes and other smaller community events). In the spirit of all things modern, you could vote for the one you wanted – the photo below was taken the next day in Nordstan, a shopping mall in Gothenburg. The Lucias wear a candle wreath in her hair and from what I understand, there’s a procession involving other girls and boys and singing.

Göteborgs Lucia 2011

At the nearby Feskekôrka (fish church – nothing religious about it apart from the market’s resemblance to a church), we gawped at the marvellously fresh fish and seafood on offer and sampled all variety of pickled herring. I wonder if some of that seafood will show up on Christmas tables. It was here too we discovered the combination of pickled herring and gingerbread – it sounds a bit odd but they really are delicious together (I’ve been recreating it at home with soft gingerbread and mustard herrings I brought back from Sweden).

Feskekôrka

Inside

A stand had been set up in the middle of the hall with glögg and Christmas treats for shoppers and vendors alike.

Christmas Glogg and Treats

We strolled over to Haga, a particularly pretty district of Gothenburg and found a Christmas Market taking place on the main street (Haga Nygata). There were lots of craft stands and food vendors set out along the cobbled streets and it is certainly good for Christmas shopping. We were surprised to see that everything sold was beautiful and of good quality, not like the tat commonly found at Christmas markets in London (wooden ties, anyone?).

Pastries

There was quite a bit of music too that Saturday with carollers setting up along the street and a grand ol’ marching band complete with festive cheerleaders and flag girls continually marched and played up and down between the stands.

Cheerleaders

The biggest and possibly most famous of the Christmas Markets in Sweden can be found in Gothenburg and it’s at Liseberg, the big amusement park in the city. Using our Gothenburg City Cards (provided by the Gothenburg Tourist Board), we hopped on an old-fashioned wooden tram in the centre of town that took us directly to the park and then gained entry to Liseberg. This was exciting – both Jeanne and I are big fans of Christmas markets and here we were at Sweden’s largest. It was hard to get in the festive spirit with everyone else there equally excited.

Liseberg Entrance

Most of the rides were closed but a few were still open for those who enjoy being flung about in the cold.

The whole park looked wonderfully festive with its beautiful lights and Christmas goods on sale. While it took a lot of willpower to not buy a little candle powered angel chime, we happily handed over our money after sampling some gorgeous hot smoked salmon.

There were even reindeer and a whole section of the park dedicated to Lapp culture (they had the most delectable looking flatbreads and reindeer kebabs). They say that almost 5 million lights are strung up in Liseberg at Christmas time; I believe them. I’d recommend going when it’s dark as it’s difficult to see them during the day and also make sure you allocate at least a few hours to see everything!

Lights

I was particularly tickled by the numerous Wheels of Fortune in Liseberg. I’m not sure if giant bars of chocolate and humongous bags of crisps are normally the prizes at other times of the year but they were out in full force at Christmas and people were going crazy over them. You buy a number or range of numbers, wait for the wheel to spin and if your number comes up, you win a prize – I only saw regular sized bars of chocolate being handed out. I suspect that you must collect quite a few of these before you can trade them in for a giant bar. There were a surprising number of people with multiple giant bars – I don’t even want to think about how much they must have spent on the wheels. It became my mission to take photos of all the wheels we encountered and this is just a selection of them. And no, I didn’t have a go at them.

Daim Wheel of Fortune! Plopp Wheel of Fortune!

Toblerone Wheel of Fortune! Marabou Wheel of Fortune!

Estrella Wheel of Fortune! Kex Wheel of Fortune!

Sadly, we didn’t eat much while inside as we had a big dinner that night and we had to leave the park early when we were hailed on but the Swedish are tough! We passed lots of them watching a outdoor show on ice, paying no attention whatsoever to the rain and hail.

That night, we sat down to one of the most epic of Swedish Christmas feasts – a julbord. That’s in the next and last post on our trip to Gothenburg.