Ahhhhh food.  And Swedish food at that.  The Scandinavian food movement has been gaining recognition with the help of popular cookbooks like “Scandilicious” by Signe Johansen.  We’re beginning to see that the Swedes are on to a good thing.  Exceptionally tasty, local, wholesome, seasonal cooking that perfectly reflects a nation.  Earthy, meaty, salty, woody flavours help to keep you warm during the long cold winters, and fresh, foliage and seafood produce celebrate the best of the Scandinavian summers.

I have wonderful memories of my grandmother’s cooking.  New potatoes dug from her garden with salty butter and dill.  Hard crackerbread with creamy, nutty jarlsberg and smoked fish.  My own mum keeps the food in the family with one of my favourite’s Jansson’s Temptation (Crispy potato bake with anchovies) and famous Swedish meatballs.

You cannot forget the importance of the Swedish institution of coffee mornings with cakes, biscuits and pastries.  The Swedish childhood is one with a sweet tooth – liquorice, chocolate, gummy sweets.

All in all people are finally getting the memo about Swedish cuisine.  You’ve heard about some of my favourites but try to explore it for yourself.  The British Isles share a not too dissimilar climate and terrain to that in Scandinavia, so we could really benefit from learning some of these local and seasonal techniques to compliment our own cooking.

Jansson’s Temptation Recipe (http://uktv.co.uk/food/recipe/aid/642276)


  • 75 g butter, plus extra for greasing
  • 3 onions, thinly sliced
  • 16 sweet-salty anchovies, preferably Swedish ones
  • 1 kg Ratte potatoes
  • 400 ml whipping cream

To serve

  • salad, dressed with olive oil and balsamic vinegar


1. Preheat the oven to 180C/160C fan/gas 4.2. Heat a knob of the butter in a large, heavy-based pan until foaming, then add the onions and fry until golden-brown and softened.3. Chop half of the anchovies and add to the onions during the last 4-5 minutes of cooking. Add a few tablespoons of the liquid from the anchovy jar to taste.4. Meanwhile, slice the potatoes, and then cut each slice into thin batons.

5. Butter a large ovenproof casserole dish. Place a layer of the cooked onions and anchovies in the bottom, then add a layer of potatoes and top with a small knob of butter. Layer a few anchovies over, then repeat the layering process again with the onions, potatoes, butter and anchovies, finishing with a layer of potatoes. Season each layer with salt and freshly ground black pepper as you go.

6. Pour over the cream and dot with the remaining butter. Bake for 45 minutes to 1 hour, until the potatoes are tender and golden-brown on top. Serve with a salad dressed with olive oil and balsamic vinegar to cut through the richness.


About greenteabug

Putting the things around me in order. Sensory overload! So much to see and do in this beautiful city, Edinburgh, this blog helps to document and share what makes me tick.

2 responses »

  1. Hanna says:

    This made me smile – and also hungry for more salty licqourice. Top tip is to always sprinkle some breadcrumbs on top before you put it in the oven.

  2. […] Nom nom nom! This Swedish author/cook can singlehandedly get me off my lazy bottom to cook from scratch.  These recipes are devine! Jarlsberg and fennel muffins!! Vanilla and sour cream waffles!  Signe makes the most of the Scandinavian flora and fauna to set the ingredients.  Incidentally these ingredients are very similar to those found naturally in Scotland.  What’s more, she has a BLOG.  For more Scandi food, click here. […]

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