A deliciously cool and light dessert for hot summer days! And such a rare dish that most Swedes will never have heard about it. This milk pudding is made of silky smooth fresh cheese, served with half-and-half or whipped cream and sprinkled with cinnamon and sugar. As the nickname Flygin implies (meaning to fly in, in Swedish), it simply slips away as it enters the mouth.
The Swedish version of cheesecake is quite famous and popular despite being very different from the American version. It is a creamy, almond-scented cheese curd-based pudding that is served lukewarm with whipped cream and jam.
The famous Swedish kladdkaka is a rich, gooey chocolate cake that is served with whipped cream or ice cream. My quick, failproof recipe requires only a pot, a pan and an oven. Deliciously crispy on the outside and depending on how long you bake it, the inside will be gooey or sticky (for kladdkaka) or chewy (for brownies).
Those of us who grew up in Sweden remember these mild, creamy bites sold in most kiosks and cafés. In contrast to the more flavorful chocolate balls, they have a mild flavor of vanilla, coconut and barely there cocoa. Grinding the oatmeal and beating the mixture for several minutes results in the distinguishable soft, airy consistency.
Making candy is not difficult as long as you take care not to burn yourself on the hot sugar solution. The red and white peppermint flavored candy is a classic, but my favorite is ginger! With heat resistant silicon gloves and a silicone mat it is easy and fun to create your own colorful candy.
This basic recipe works for both crisp and soft meringue. In Sweden we normally make French meringue and it works well for baking, but if you plan to make buttercream you need Swiss or Italian meringue since they are more stable.
In may seem odd to some, but Swedes often eat cake without icing or buttercream. In my opinion, this moist, airy and delicately flavored cake needs nothing but a good cup of coffee or tea – or why not a glass of ice cold milk? A superb base recipe for all your muffins, cupcakes and cakes!
This recipe came about when I was making chocolate icing and forgot to melt the butter first. I love a hint of coffee but it can be skipped. Not as sweet as American frosting, this has a rich chocolate flavor and smooth, buttery consistency.
This is a classic dessert and it is easy to understand why: deliciously sweet and sour lemon curd inside a flaky pie crust topped with soft, airy meringue. Yum!
This self-saucing pudding was introduced to me when I was an exchange student in Australia. I prefer baking it in a larger dish, which results in more sauce at the bottom, then serve it with vanilla ice cream. For formal occasions I use individual ramekins instead.