kosher caviar
Because of its northerly location, Sweden has long winters. Consequently, the traditional Swedish recipes often contain vegetable expenses that relatively few were available in the winter months, as the turnip (including turnips a native of Sweden, and known in English British as "the Swede"), potato, cabbage preserved as sauerkraut, or lingonberry jam (a small plant with edible flowers, with red fruits). In addition, because of the long coastline of the country and maritime traditions, are an important part of Swedish fish in the diet.
In general, the Swedish food is relatively normal, but used local herbs and spices. Typical Swedish food is also relatively high in saturated fats and sugar, but like most other Western countries, supermarkets offer more and healthier options, such as low-fat milk.
The traditional practice Sweden is to eat three meals a day – breakfast (Swedish: frukost), lunch (the lunch and Swedish), and (in Swedish: middag) – with dinner is the main meal of the day. Without But today it is increasingly common to have the main meal at noon and a light dinner. In addition, snacks (in Swedish: mellanmål), in particular, sandwiches and fruit are popular meals.
Here are some popular dishes from Sweden:
– Ärtsoppa – pea soup.
– Blodpudding – black pudding – a sausage prepared by boiling blood with the stuffing.
– Gravad LAX – salmon cured with salt, sugar, vinegar and dill. It is popular as an aperitif, and eats with sauce with dill and mustard, bread or potatoes.
– Sill Inlagd – pickled herring.
– Frestelse Janssons – A flat Potatoes bacon, onions and cream with marinated sardines (anchovies in Swedish).
– Kåldolmar – Cabbage Rolls made lots of pork and rice. They are generally Serve with steamed potatoes, gravy and lingonberry jam.
– Crusty bread – a cracker like bread crispy, mainly barley. It is often eaten (breakfast Swedish frukost) in the form of sandwiches are on the outside with butter and then topped with caviar, salami, hard cheese or Messmore (cheese).
– Köttbullar – or the balls of ground (minced) beef, or a mixture of ground (minced) of beef and pork. Before cooking, the meat is mixed with bread crumbs and finally chopped onion and season with salt and white pepper or allspice. Köttbullar traditionally served with boiled potatoes, salsa, pickles and cranberry red jam.
– Köttsoppa – meat and soup root vegetables. Beef is normally used, but sometimes, elk or reindeer are used instead. The soup is just sometimes Klimp, which are simply Small balls of wheat flour, egg and milk.
– Kroppkaka – potato dumplings filled with ground pork and onions. Served with butter or cream and lingonberry jam.
– Lutfisk – A special dish made of cod (air-dried whitefish), prepared a long process in which caustic soda (caustic soda solution).
– Bauernfrühstück – potatoes, onions and sausage or ham and chopped fried whole in a saucepan.
– Raggmunk – pancakes potatoes.
– Smörgåsbord – A buffet style meals, with many small dishes so that customers can help themselves. People on holiday and Christmas, the latter being known as "Julbord.
– Smörgåstårta – Smörgåstårta Translated literally means "cake sandwich. It is made from layers of buttered bread, with fillings between the layers and complete. Fills and lead may vary, but egg and mayonnaise toppings are very popular and are usually accompanied by one or several of caviar, foie gras, olives, shrimp and smoked salmon. Smörgåstårta is served cold and sliced like a cake for dessert.
– Surströmming – fermented herring brine.
Some Swedish popular desserts include:
– Kanelbulle – A roll of cinnamon flavored cake.
– Knack – A sweet eaten at Christmas.
– Ostkaka – A cake made from curdled milk (or today's cottage cheese as a substitute). It is eaten with jam and whipped cream or ice cream and fruit.
– Saltlakrits – Salmiakki.
– Spettekaka – A hole cake prepared for cooking on a spit over an open fire. Served with Vanilla Ice Cream, Dark roast coffee and port wine.
By S.Tanna. Originally published at http://www.recipesmaniac.com/cook_swedish.php – visit this site for more information, photographs and cook books.
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Caviar kosher?
Your best off asking your local rabbi. For a fish to be kosher it must have fins and scales (without the blessing of need) and sturgeon, caviar, which is made, has no scales. But egg quality may also be of great whitefish and salmon in the North Atlantic so you should see how the fins and the state of the ladder.
Something Healthy to Eat – Cucumbers and Caviar
