วีดีโอ

Its one of my favorite dishes

Meatballs with Janssons is It .😋if you can make one of those you are a great chef in my book.”

Lol i'm 43 and i have no clue what i wanna be when i grow up. Still on my temp job i got back in 2006. Sure i will figure it out eventually.

Rice porridge is Risgrynsgröt in Swedish. And you eat it warm in a bowl with cold milk in. But great that you had cinnamon with it. Not as a classic dessert though. More like its own dish in the morning or evening. About dessert: we just have some delicatessen cheeses, biscuits and pear wedges for the Christmas table. No sweet dessert. A few hours after the Christmas table, we eat chocolate and marzipan candies. And som buns and cookies with the coffee.

Haha funny video! 😊 But not so accurate! A mix of things that some are not on the Christmas table. 🤣

Sorry you did the wrong way with the ham. Unfortunately you have to oven cook or boil the ham FIRST. And do not overcook it so it becomes dry. When the ham is ready, take it out and let it cool down a bit. Then you spread out the mustard mixture (egg, sugar and mustard) and then the breadcrumbs on top of the ham and grill it in a hot oven for a short time only. 10-15 minutes. 225° C. Then you do not burn it.

Beetroot salad is something we eat all year round with food. Only those who do NOT eat traditionally eat it at the Christmas table. Our traditional beetroot salad for Christmas contains diced beetroot, diced herring and diced apples. Mixed with whipped cream and topped with a little parsley. THAT is the traditional recipe.

About cabbage and cale. And other vegetables at the Christmas table: You can find fried brown cabbage for Christmas in southernmost Sweden. (I e in Skåne). I think the tradition comes from Denmark. In the rest of Sweden, some have lightly fried or cooked red cabbage. We usually only have (green) kale as a garnish around the plate with the Christmas ham. Or as an ingredient in a cold sallad. But that is not a very old tradition. We have started making a fresh kale salad for the Christmas table. With kale, apple, walnuts, fresh baby spinach and pomegranate seeds or dried cranberries in. With a dressing of squeezed orange and olive oil and a little salt. I have never seen a kale soup on a Christmas table. Kale soup is great, but does not belong to a classic Christmas table. What is a staple in Sweden at most people's Christmas tables is beetroot salad. In my family and with many others, we mix diced herring, diced beetroot with whipped cream. Some also have diced apples in it. We then call it "herring salad". IT is a classic accessory on the Swedish Christmas table.

A classic Jansson's Temptation is made with coarsely shredded raw potatoes, finely shredded yellow onions and anchovies (save the shovel). Alternate these ingrediets in an ovenproof dish. Mix the anchovy shovel from the cans with cream and pour the sauce into the mold. Top with breadcrumbs and a few pats of butter. Bake for about 60 minutes at 225° C at the bottom of the oven until the potatoes are soft and nicely coloured.

The brine of the "ansjovis" is in should be added to the Janssons Frestelse, usually together with the full fat cream. It is a huge part of the whole flavour of the dish! 10/10 for the bravery of cooking traditional food from a foreign country 😃 Leftover rice porridge/rice pudding is usually combined with whipped cream and eaten as a cold dessert - with berry sauce as Ris à la Malta, or orange wedges as orange rice. Both are equally delicious, some add a bit of extra vanilla to the rice and cream.

A little bit of drama keeps the Authortube space spicy. But I love this part of TH-cam because there is no drama. Just writers who group together to support one another through the creative process. xx

Du mördade julskinkan. 😂😂

Ok, I'm late (or early).... I'm not a fan of the herring either so I skip that on the julbord. The herring is an appetizer together with salmon, smoked and/or cured, and their sauces (lemon-dill/dill-mustard). We've never had kale, soup or not, on our x-mas table, red cabbage is more of a thing (don like that either). Meatballs, and tiny (prince) sausages are a thing, so are a thing called "sylta", goole translate says it's brawn. You can have ribs, some also have pigs feet (any grilled pork could work I guess). Apart from the beetroot salad, we sometimes also have "Legymsallad" or Olivier salad. So it all starts with the appetizer, herring and/or salmon, then we move over to the meats (pick and mix with the salads). The ham may also be put on your wort bread, with a thin layer of mustard. Then we finish off with Janssons frestelse and/or "Lutfisk" (ludefish, stockfish?, can't stand it whatever you call it). To all these dishes you serve boiled potatoes. For the sausages and the ham (and perhaps the meatballs) mustard is a pretty standard condiment. On X-mas eve, after the food, you watch some TV, and distribute the gifts... Then when the food has settled, you have coffee, fruit salad with whipped cream, and the best thing; "Ris a la malta". For "Ris a la malta", whip up a cup of whipping cream with some vanilla sugar or extract, and stir down that rice prorrige you had (cold). Put it in the fridge for an hour or so, and then serve it with strawberry jam, or tangerines in syrup. If you have nothing else.... Janssons frestelse and Ris a la malta is a must for X-mas.

The rise porrage i dont think is the dessert (Ris à la Malta is a dessert, rice porrage isnt usaly a dessert i think)

Brunkål is white cabbage that you fry and add syrup (sirap) to it.

Grönkål is a typical thing from the region of Halland, but it's not eaten as a soup. Brussel sprouts works fine instead. Brunkål is very typical in the region of Scania(Skåne). Its caramelised cabbage, it has a little bit of sweetnes to it, but not too much. And yes it's good, I promise. There is also Rödkål, but it's technically more of a Danish thing, but it's also eaten by some in Scania. Julskinka is also known as Senapsgrilljerad Skinka, so it was in the book 😂 Lussekatter is more of a Fika-thing, and not a dessert. It's common to eat the Julbord earlier in the day, maybe during lunchtime or slightly later. Risgrynsgröt is eaten in the evening, either as a dessert after a lighter supper, or just on its own. It's sometimes eaten as a breakfast, and you can buy it in stores all year around. When serving Risgrynsgröt, you can do it in three ways; 1: The warm porridge, sprinkled with som sugar and cinnamon, and some cold milk. 2: Cold porridge, with some warm Saftsoppa(basically like a fruits and berries kind of soup). 3: You cool down the porridge and make it in to another thing called Risalamalta(Ris à la Malta). The Sill, like the pne you had, that is in more of a sauce, instead of a typical brine, is easier to eat for those new to sill, or those that doesn't like it as much. A way to make it easier could be to eat it on some bread. You could use any type of bread technically, but more traditionally use a slice from a sourdough bread, or rye bread, spread on some butter, and then put on some sill. In the Janssons Frestelse, you aren't usually putting the ansjovis(sardines?) whole or as bigger chunks, so it was fine to cut it. The fish should basically be finely cut, and spred in with the potatoes, and it kind of disolves during the cooking, into the creamy potatoes, since they are more there for flavouring, the savory and umami, as you said. Sometimes in some Janssons, you don't even see any ansjovis, but the flavour is there. Liked your video, going to see more of your videos, if you've done more Swedish dishes, and hope to see more 😆

It's not called Christmas in Sweden, it's called Jul and that's translated to Yule in English. You didn't tell why we have all these things on the Yule table. It's about preservation. Many recipes go back to the Vikings, so stop talking about the 16th century. Some very important info. Swedish ansjovis is NOT anchovy. It's a totally different fish, and it's pickled with spices. The most important dish is Julskinka! And it's always a prerimmed and preboiled ham. And we grill it in the oven for 20 minutes with the coating. You can read most of it on Wikipedia or look for jul recept (Yule repicies) I don't know why you use an old cookbook??? I haven't heard of half of your recipes! If you don't like one pickled herring, try another one. There're 100s of different types. You cook the food wrong, and then you trash-talk it.

härligt att höra ifrån dig igen så ska du bli en författande vetenskaps kvinna???

Funny video :) Julskinka with mustard and beetroot sallad is a great combo! But I find fried meatballs and prinskorv to be my favorites, also with mustard and beetroot sallad :) Jansons Frestelse is the perfect side dish, so much better than plain boiled potatoes. You should try julvört, our traditional Christmas bread. I prefer the ones with raisins in them. Also prefer lussekatter with raisins in them :D Risgröt is best eaten hot in a deep plate with cold milk, cinnamon and sugar. For Christmas you can add some butter as well to make it extra special :) I hope you have a nice Christmas this year!

You forgot the Yellied Pigs feet, the Pigs head, cured Salmon, Lutfisk, Dopp i grytan, and smoked Eel

That was a hot mess. Don't judge Swedish Christmas dinner from this.. watch something else first or go to Sweden for Christmas. Book your Christmas dinner a few months before. (Kale soup?? Anyway, maybe only use the green leaves. That looked hazardous)

All of those ham recipes are versions of Julskinka.

Not sure why TH-cam gives me this 8 month later, but I'm not mad. De olika skinkrecepten funkar alla som julskinka. Olika traditioner i olika delar av landet. För mig är den senapsgriljerade lika med julskinkan jag växte upp med. Men de senaste gångerna jag gjort julskingka själv har jag hittat ett skånskt recept som är bra. Traditioner är bäst om man kan byta ut dem mot bättre när man får lust. :D

The ham is already cooked. It only need to be pimped and grilled. In my family we use the mustard and bread crum covering.

A bit like when I moved to Australia.. Had my passport, paperwork, and a backpack. That's all you need :D

Du är så kul!!! Älskar dina videos!

Min fru från Nederländerna äter det mesta av "svensk" mat men hon avskyr smörgåstårta.

❤❤❤❤❤❤

Älskar dina videos. Skrattar mycket!!

Conceptual brilliance, excellently executed. Just a really great video. Thanks for the experience, please make more! :-)

If you dont like warm risgröt, try ris ala malta

We do have stick deo

I hace to agree that while Swich is extremely convenient if you can use it, and it can be used almost everywhere by now, too many places force you to use it, which is not exactly easy for foreign tourists.

"Cosplay a New Yorker", I suppose that means I, as a Swede, would be quite at home in New York, despite the amount of people being more than the entire country I live in? 🙂

This was a real gem of a video! Thank you for the laughs xD

du är väldigt rolig mycket skratt i från mig hur går det med svenskan??

A very belated happy brithday to you! I hope after a month you're settling in to 34, for me that was a good age (36 now so recent history not nostaliga talking), and even if you don't know what you're doing you can still try to figure out what things you want and what make you happy and move towards that. Or at least that's what I figure. :) (I found you linked from a bookish channel and note you work in science. So, sounds like an awesome intersection, Subbed!)

It's so good to see you.

Haha. This was great Eve!

Hey, nice try! That ham tho. Remove the Skin. Cook it (the lower degree andlonger time, more juicy and vice verse if more dry), take it out. Cut away most (this is personal) of the fat. Mix egg and mustard. Smear it on. Grill for 10-15mins. Enjoy.

How tho

Don't worry.. I've travelled a lot and the most interesting people I have met have been those who didn't know what to do with their life... People who know what they want out of life seem to be stuck in a single rut and never go outside of it.. I mean just by moving country, you already are wayy ahead of the curve.. You do know midlife crisis comes next, right? >:-) Btw, your Smörgåstårta looks yummy!!!!

I'm turning 60 in four days, I still have no idea what I'm doing. Smörgåstårtan ser underbar ut!

mums mums jättegott med smörgåstårta finns massor av möjligheter att göra dom på

Jag skulle definitivt kalla den smörgåstårtan för en succes! Den enda regel som gäller när man gör smörgåstårta är att man ska gilla påläggen, påläggen ska inte "krocka" med varandra och att slutresultatet är en kall, brödbaserat kaloribomb! 😋 Och det där med att känna sig vuxen... Weeeell... Jag har ett par teorier, men låt oss bara säga så här: Scouten i mig har alltid kännt att så länge man kan omfamna barnet i sig och släppa lös det lite då och då så är man vuxen nog! 😎 P.S. Hobbitar blir vuxna vid 33, sorry to bust your bubble... 😘

Lovely stuff

I love it! The best sponsor with the best commercial out there! 😍

Espero ir este año de vacaciones....es mi sueño!!❤

My brain hurts. I thought T-cells only existed in the Resident Evil universe. Do I need to zombie proof stuff now?

AH HELL NAH swedish whether is much worse