Köttbullar (Meatballs)
Surely the best known Swedish recipe there is!

400g minced meat
50ml bread crumbs (very finely chopped). We buy it in Sweden already prepared
150ml water or stock
1 small fine chopped onion
1 egg
1/2 - 1 tea spoon salt
a little ground pepper

Mix all ingredients except the minced meat in a bowl. Let it stand for about five minutes, then add the minced meat and make it a firm mixture. Shape the meatballs. Fry them on not a too high temperature. Shake the pan every now and then during the frying. Lower the heating when the meat balls have got a nice colour. Serve with boiled potatoes, lingon (which you probably don´t have if you live in England) and pickles. You can eat meat balls with anything though really, yummy with pasta.

Pyttipanna
This is a recipe to use up leftover meat and vegetables, so can be cheap and made in a variety of ways. The basic ingredients are diced potatoes, finely chopped onion, and diced meat.

250-500g finely diced meat
700g finely diced potatoes
250g finely chopped onions
olive oil

Sautee the chopped onion in a little olive oil until golden in colour. Fry the potato in olive oil until properly cooked. Fry the meat, or if already cooked, heat briefly). Mix potato, onion and meat together, then serve. It is traditional to eat Pyttipanna with beetroot.

Glögg (Swedish mulled wine)
A traditional drink for Christmas time in Sweden.

A bottle of red wine
10cl vodka
300g granulated sugar
1 tblsp vanilla sugar
10g whole cinnamon
2g crushed cardamom
1.5 g cloves
piece of ginger
the (dried) peels of half an orange
almonds & raisins if required

Crush cardamom & cinnamon. Place all the spices into a glass jar, add vodka and cover. Leave for 24 hours. Sieve the vodka and throw away the spices. Put the almonds into boiling water for 10 secs, then rinse with cold water and peel. Mix the red wine and the prepared vodka in a pan, and add vanilla, sugar, almonds & raisins. Cover and heat for a few minutes, but do not allow to boil. Serve and enjoy!

Blueberry Muffins

Blueberries are in abundance in the forests throughout Sweden, and what better way to spend a few hours, than harvesting these little fruits, and later making some muffins. It's quick and easy, here's the recipe.

300g self-raising flour
2 tsp baking powder
50g butter
125g soft brown sugar
2 eggs
175ml milk
230g blueberries
pinch of salt

Preheat the oven to 200C/400F/gas mark 6. Line a muffin tin with paper cases.
Sift the flour, baking powder and salt into a mixing bowl. Beat eggs in another bowl. Melt butter over a low heat. Add the sugar, eggs, milk and butter and mix with a wooden spoon until well combined.
Spoon the mixture into the paper cases. Add 10 or so blueberries to each, they'll sink into the muffins during cooking. Cook towards the top of the oven for 20 minutes until risen and lightly golden and firm to the touch.

Pepparkakor (ginger biscuits)

Yummy ginger biscuits, traditionally eaten at Christmas time with hot chocolate. This recipe makes about 50 biscuits.

1500g flour
350g margarine / butter
4 dl sugar
3 dl syrup
3 dl whipped cream
1½ tblsp ginger
1½ tblsp cinnamon
1 tblsp cloves
1 tblsp baking soda

Mix the syrup, sugar, spices and margarine. Whip the cream till frothy and stir into the batter, a little at a time. Dissolve the baking soda in a little water and add together with part of the flour. Cover the dough which should be quite firm, let stand fo 24hours. Knead the dough, adding the remaining flour. Roll out the dough and cut with into shapes. Bake at 200C for approx 5 mins. Allow to cool on the baking sheet. Serve with hot chocolate!

Lussekatter (Saint Lucia buns)

Traditionally eaten by Swedes on December 13th, when Lucia is celebrated. This recipe makes 30 buns.

700g plain flour
150g sugar
125g butter / margarine
50g yeast
300 ml milk
1 egg
1g saffron
pinch salt
raisins

Melt fat in a pan then add the milk and saffron. Warm the mixture to 37C (100F), using a thermometer, as the correct temperature is very important! Pour the mixture over the yeast, then add the remaining ingredients (not the egg or raisins), which should have a temperature of 21-23C (72-75F). Mix into a smooth dough, then cover with a tea-towel and allow to rise for 30 minutes.

Knead the dough, divide it into 30 pieces and form each piece into a round bun. Let the buns rest for a few minutes, covered by a tea-towel. Form each bun into an S shaped string, 15-20 cm long, where the ends of the string meet. Press a few raisins into the dough. Cover with a tea-towel and allow to rise for 40 minutes.

Whip the egg together with salt, and paint the dough with the mixture. Bake for 5-10 minutes in the oven at 250C (475F) until golden brownish yellow.