Bits & bobs

Bits & bobs

By
Steffi Knowles-Dellner
Contains
7 recipes
Published by
Quadrille Publishing
ISBN
9781787130371
Photographer
Yuki Sugiura

There was a time, before importing food from afar became the norm, when certain periods of the year were particularly challenging for Swedes. There would be little to nothing growing in our farms and fields and the countryside could easily be covered with snow from late autumn into spring, particularly in the north.

In order to survive, weather-hardened Swedes became master preservers, using recipes and techniques passed down through the generations. Berries and fruits were turned into jams, cordials and chutneys, and vegetables were pickled and brined as well as placed in adequate cold stores.

We also developed ways to make meat and fish last longer. Smoking, pickling and curing meat and fish became commonplace and are used in many of our favourite dishes to this day. In particular, curing salmon for gravadlax (literally meaning “buried fish”, as it was kept in the ground to keep cool) is a favourite dish to prepare for guests.

Nowadays, these techniques and recipes are often reserved for celebrations – a whole side of salmon is difficult to get through on your own. While picking fruit for jams and cordials may perhaps not be an everyday activity, it is certainly considered a fairly typical weekend pastime for the family.

The recipes in this section are full of ideas for extending the seasons, but also contain a few extra bits and bobs – such as a popcorn snack (great for “cosy Friday”) and some drinks.

Recipes in this Chapter

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