This salad makes a refreshingly light side to any main course and is an essential component to the traditional sörgåsbord. Crisp cucumber and radish are an excellent vehicle for the acidic bite of vinegar and the herbaceous note of dill. This dish also features the award-winning Liss Ellas mustard from the Sweden Box!
Tag: The Frynamic Duo
This easy-to-make appetizer celebrates the best of the Sweden Box: bright mustard and crisp flatbread with fish, herbs, and sour cream. It’s a taste of Sweden all in one bite.
These traditional dumplings from curating chef Emma Bengtsson are filled with an onion and bacon mixture made with the spectacular mustard from the Sweden Box. Tradition calls for serving them with tangy and slightly sweet lingonberry jam.
Typically served during the holidays and on other special occasions, Swedish honey cakes are part of a tradition that spans centuries. Many attribute the origins to ancient Egypt! In the classic recipe, a mixture of honey and flour is left to ferment for weeks—or even months—but this version speeds up the process.
An incredibly popular ingredient in Swedish cuisine, pickled herring can be prepared in more ways than we can count! A must-have for the smörgåsbord, this potato salad lightens the salty flavor of the fish with starchy potatoes and a delicious dressing. Crumbled potato chips garnish the dish in the signature Swedish fashion.
Rumor has it that this dessert was born of necessity due to a surplus of egg yolks in Portuguese holy orders: egg whites were used to starch clothes, so the yolks were incorporated into these little tarts. Topped with pumpkin jam, they’re divine. Get it?
Caldo Verde (literally translated as “green soup”) is every Portuguese mother and grandmother’s secret remedy for the common cold. However, you don’t need to be under the weather to enjoy this delicious soup featuring sausage, kale, and the piri piri hot sauce from the Portugal Box.
This is a versatile dish that can be served as a side, a main, or for brunch. The recipe here calls for the canned codfish from the Portugal Box, but it works well with any other type of fish as well.
Grao-de-Bico is a traditional stew-like dish made with fresh chickpeas and, oftentimes, cow’s feet! This version, made with pork sausage and canned chickpeas instead, is a lot more accessible than the traditional version.
To the Try the World subscribers who’ve hesitated to open Briosa Gourmet’s canned seafood for fear of ruining the beautiful wrapping: please, go ahead and eat. Here is a history of the hydraulic tiles that inspire Briosa Gourmet’s packaging.