Tack fö maten

Tack fö maten
Magazine: April 2008

To take onboard the challenge of Nordic recipes needs some preparation. Wishing to stick to northern rules dinner should be served at about 18. A bit diffi cult to keep to these times in our country. Solving the problem of the actual mealtime, we move on to the organisation of the menu. In Sweden it is usual to use a “Smorgasbord”, the Swedish buffet with a wide selection of local specialities. Smoked salmon, herrings, prawns, smoked reindeer meat are always served. A simple Swedish dish to concoct is “Pitt-i-panna”: mix cubes of meat, bacon, potatoes and onions and sauté them in butter. Finish off the meal with “Yorbgubbstarte” strawberry cake, l’”Ostkake” dessert with ricotta and eggs or “Lussekatter” made with a base of saffron and sultanas. A large buffet needs a lot of space on which to layout all the specialities. You can join two tables together to arrange plates and bowls. And before starting remember to say “Tack för maten”, a simple grace of thanks for a fabulous evening.