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Swedish Food – A Personal Perspective
 

Swedish Food – A Personal Perspective

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    Swedish Food – A Personal Perspective Swedish Food – A Personal Perspective Presentation Transcript

    • Food in Stockholm – a personal perspective
      Karen Green
      Amrita Health
      April 2011
    • Introduction
      My husband Neil and I took a gourmet tour of Stockholm during the Easter weekend 2011.
      We took £700 with us and spent it on food – it is a frighteningly expensive city especially when a glass of house wine starts at £14 a glass
      This brief presentation is a personal perspective on the food we ate and uses some of my photos and some from the restaurants and other eateries websites.
      I was assured by the taxi driver it is cheaper to eat out in the suburbs but no where near as stunning
      It is a fabulous city – go with lots of cash to appreciate the architecture, the outdoor café culture and delicious food. Not for hen/stag parties. Ideal if you are teetotal!
    • Key foodie headlines
      What epitomises Swedish food?
      Herrings – pickled in everyway possible – herb dressing, green garlic, curry, mustard
      Rye crispbreads – like Ryvita? You will love this!
      Meatballs – yes just like Ikea with gravy and ligonberry jam
      Gravalax – marinated salmon served with mustard sauce
      Potatoes - boiled as starter with herrings, mashed and in Janssens temptation
      Strong herb flavours such as fennel, mustard, dill
      Cakes – especially cinnamon rolls and punchrolls - cakes rolled in green marzipan and dipped in chocolate (available in Ikea!)
    • And to drink sir?
      Coffee – the Swedes love their coffee and are one of the biggest consumers in the world
      Berry based drinks including ligonberry juice
      Aquavit – don’t make the embarassing mistake we did:
      Aquavit comes in many flavours so don’t just ask for a glass – its like asking a wine expert for a glass of red!
      Aquavit should be drunk with the starter and not ordered as digestif as we did (oops!)
      Vodka
      Lager beer – main brands – PrippsBla and NorrlandsGuld
      NOTE: alcohol (more than 3.5% proof) is only sold by government run shops (Systembolaget)– the duty is high so I suggest you pack a bottle of your favourite aperitif in duty free
    • Swedish restaurants
      Michelin stars - Five restaurants:
      Frantzén/Lindeberg(2 stars) –beautiful website www.frantzen-lindeberg.com/en/
      Mathias Dahlgren Matsalen (2 stars) – set in the beautiful setting of the Grand Hotel overlooking the water.
      Due to Easter and limited funds, we did not eat there but did have the wonderful Easter Sunday buffet at the hotel for a mere £49 – see menu appendix for afternoon tea at the Grand
      Mathias Dahlgren Matbaren
      Esperanto – see menu on next page
      Fredsgatan 12
      Lux Stockholm
      Hardly anything for vegetarians – they just don’t get it. Except
      See menu appendix for F12 vegetarian tasting menu
      Hermans – buffet style with fabulous view over water
      Expense
      expect to pay £15 for a starter and around £25 upwards for main and that’s before you get to the wine - £14……….a glass!! VAT on wine in restaurants is 25%
      NOTE: We went at Easter when none of the Michelin star restaurants were open – in fact many of the top restaurants were not open as the chefs all go to the country houses!
    • Where we ate – Day 1
      Sturehof
      traditional Swedish fare – herrings, salmon, oysters
      fabulous fish soup (see photo – had already taken spoon hence messy photo!!)
      Beautiful beautiful woman!
    • Where we ate – Day 2
      Chokladkoppen – best ever chocolate cake, hot chocolate, cinnamon rolls. This is a lovely place to sit outside and watch the world go by in a beautiful square
      Kaffekoppen – next door also renowned for coffee and cake and most photographed café in Stockholm
    • Where we ate – Day 3 Lunch
      National museum – vast selection of cakes, biscuits, salads and savouries
      We went primarily to see the Lust and Vice exhibition –on until 24th Aug – well worth a look
      what we saw!
    • Where we ate – Day 2 Dinner
      Prinsen – traditional Swedish restaurant
      Vast white asparagus with hollandaise sauce
      Ubiquitous herrings with beer accompaniment
      Traditional Swedish sausage
      All a bit phallic after all those exhibition pictures!!
    • Where we ate – Day 3 Lunch
      BlaPorten (the Blue Door)
      Fabulous low key service and food – finally some vegetarian offerings, reasonably priced beer, amazing tomato soup and loads of gorgeous cake!
      Very pretty garden setting – location great for the Vasa museum
    • Menu appendix
    • FrusenfänkålochGrönländskaråräkor Frozen fennel and shrimps from Greenland
      Alggravad makrill med sötadpepparotsmjölkochbakadäggulaMackerel cured in seaweed, egg yolk 65° and sweetened horseradish milk
      Vår via ramslökochnypotatisSpring concerning ramson and new potatoes
      Torsklameller med vårsalladsgrötochalgveloutéFlaky cod with sautéed lettuce and wakamevelouté
      Rökparfymeradrenkalvstartar med renmärg, selleriemulsionochkrispigmaltsurdegSmoke scented reindeer with its bone marrow served with celeriac emulsion and crispy malted sour dough
      Langoustine stekt i langoustine med sjöborre i foiegras au torchon, svarttrumpetsvampochfrusenhasselnötLangoustine fried in langoustine with sea urchin in foiegras au torchon, black trumpet mushroom and frozen hazelnut
      En studie i jordärtskocka serveras med montage avlamm Degustation of Jerusalem artichoke  with Swedish lamb
      Karamelliserat Ingrid MarieäppleCaramelized Ingrid Marie apples
      1175 sek
      Esperanto – tasting menu
    • F12 Vegetarian tasting menu
      VEGETARIAN TASTING MENU
       
      «A DRY APRIL IS NOT THE FARMER’S WISH, FOR APRIL RAIN THE FRUITS PROTECT»
      DAWN AT THE MOUNTAIN LAKE
      nettles with pudding, cucumber and bergamot
      BY THE EARTH CELLAR
      morels with wild onions and preserved parsley
      FISHING THE OPEN WATER
      coeur de boeuf tomato with smoky tones, hemp and pepper shoots
      FIRST GRASS OF SPRING
      new turnips with apple, truffles and red lettuce
      BURGEONING SHOOTS
      white asparagus with duck’s egg, salt crocant and almonds
       
      APRIL GREENS
      blackened cepa with stalk broccoli, black seed and sorrel
      THE LONG AWAITED VEGETABLES
      braised leek with spring vegetables and tasmanian pepper
      THE CHEESE MAKER’S SANDWICH
      caramelised goat’s cheese with dried apples, honey and thistle
       
      LAST OF THE WINTER SNOW
      crispy soured milk with mint and nèfles
      THE APPROACHING SPRING
      victoria rhubarb with liquorice and iced cream
       
      SHELTER FROM THE SUN
      cassava and açai fruit with grated chocolate
       
      SEK 995:-
    • Grand Hotel Afternoon tea
      SANDWICHESCepes crème with CucumberShrimps in Dill mayonnaiseSmoked salmon with Lemon and ChivesSmoked Ham with Tomato ChutneySCONESMacadamia and White ChocolateTraditional with Brown sugarserved with Calamondin CurdBlueberry and Blackberry Preserve flavoured with LimeStirred butter, Whipped cream
      PASTRIESRaspberry and litchi mousse with a Pistachio MacaroonTonka Pannacotta with a chocolate sandwichPoppy Seed and Lemon Sponge cake with icingAmaretti with Grandmarnier TruffleFINEST TEA BLEND OF GRAND HÔTELA black tea blended from China mildly lemon flavouredexclusively made for Grand Hôtel.