Mormor’s curried fish soup
PHOTOGRAPHS YUKI SUGIURA STYLING LINDA BERLIN
THE MENU
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.
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About delicious. Magazine
The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!