Scandinavian cuisine

Designed to taste

It is widely assumed that Scandinavians are tasteful people - at least in the field of designing furniture, cutlery and other things for daily use. More and more people around the world are cooking in attractive Swedish kitchens and sit down for dinner at Swedish tables, combining democratic elegance and contemporary lifestyles.
However, Scandinavian dishes are not well known in the world, although they have some unique aspects that are tasty as well.
Discover its unique textures, tastes and culinary excitements.

All you can eat
Scandinavian dishes are very diversified. Though fresh vegetables are not as common as in southern Europe, swedish cuisine offers produce from farmland as well as from the sea and the woods.
Deer, elk and a large variety of mushrooms, as well as lingonberries are found in the vast forest of Sweden, Finland and Norway. And with having an endless coastline all around Scandinavia and numerous lakes, plentiful seafood is an important part of any menu. Salmon, trout, herring, cod, prawns, shrimps, lobster, eel ... it's all there.
Most common is cod, be it salted, dried, smoked or just fresh. Add a bit of dill, whisk together an ingenious creamy mustard sauce and suddenly you understand the principles of Scandinavian design: avoid extremes and stay authentic.

The elegant shape of tradition
Classical Scandinavian food is shaped by old traditions that reach as far back as the Vikings. They once had been strategies to overcome the harsh conditions of the north. The hard winters come early so you'd better have ways to store your food for some time.
Cured salmon, dried fish and meat, the famous "knäckebröd" (crisp bread) originated from the simple need to live through winter. For example, Gravlax is authentic even if it appears to be an item of luxury food. Most delicious with some nicely seasoned scrambled eggs, fast done with the Braun Multiquick 5 chopper. It can be so simple to enjoy life.

Köttbuller or Fiskeboller?
Fiskeboller is an everyday meal in Scandinavia but also a nice playing field for the adventurous cook. You just put the ingredients into the big chopper of your Braun Multiquick 5 hand blender (firm white fish, eggs, milk, flour and your favourite spices) and let it produce a smooth dough. Cool it for a while in the fridge before you make little balls out of the dough that you then slide into hot soup stock.
Serve together with a curry sauce and some potatoes and then you have it: "hygge". It's Danish, meaning a "warm, fuzzy, cozy feeling of well-being". Northern soul food, so to speak.