Mormor’s curried fish soup
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SWEDISH-INSPIRED MENU FOR 4-6
Swedish mint julep
Mormor’s curried fish soup
Slow-braised pig cheeks Crispy sliced and stacked lemon roasted potatoes
Little coffee pavlovas
The way we eat in Sweden is encapsulated by the word ‘lagom’. Put simply, it’s a manifestation of equilibrium – work and play, light and dark, hot and cold… Lagom extends to our cuisine as well – the Swedes take great pride in eating healthily, drawing on their own cooking traditions and the seasons’ offerings. But they also know when it’s time to break the rules and reach for a cinnamon bun or add a dash of sumac or chilli. It’s not about perfection, but harmony. It’s the unfussy food lovingly made in kitchens up and down this long country during the cold, dark winter months right through to the lengthy summer days when the sun never seems to set… Food that will look after you but is still full of life and joy.
SKÅL! Mint julep, northernstyle
STEFFI’S STORY She’s a multi-talented cookery writer and food stylist from Stockholm, who has an MA in history of art and runs the excellent blog Always So Hungry. Steffilives in London now and runs Scandinavian cookery classes in the capital.
Swedish mint julep
SERVES 4-6. HANDS-ON TIME 5 MIN
Aquavit is a common spirit throughout Scandinavia and, while it used to be one of the most popular ways to consume alcohol, these days it’s more usually brought out during traditional festivities such as Midsummer, Christmas and Easter.
The dominant flavours in aquavit are always based around dill and caraway, but there are many different varieties that can also be infused with other herbs (fennel and anise are popular), citrus and even flowers (my favourite is an elderflower version). I like my cocktails strong and bitter or spicy rather than fragrant or sweet, but I find the heady spices in aquavit work well with the freshness of mint in a julep – it’s a great way to use up that bottle between holidays.
• 2 small bunches fresh mint, leaves picked, with 4-6 leafy sprigs reserved
• 4-6 tsp caster sugar
• 300-450ml quality aquavit, such as OP Anderson (from scandikitchen.co.uk or masterofmalt.com)
1 Divide the mint leaves and sugar equally among 4-6 tall glasses. Lightly crush the mint with a muddler or wooden spoon. Top with lots of crushed ice and pour over the aquavit. Stir well, then top with more ice and garnish with the reserved mint sprigs.
PER SERVING 192kcals, 0.1g fat (no saturated), 0.5g protein, 5.6g carbs (5g sugars), trace salt, no fibre