Five Swedish Recipes for Summer

This weekend (24 June) saw Sweden celebrate Midsummer – or midsommar – a festival to celebrate all things summer, with dancing, drinking, eating and wild flowers in abundance. Traditionally, meals are based around pickled herring, new potatoes and strawberry cakes but there’s also a lot more to Swedish cuisine. In celebration of Midsummer, we’ve picked five of our favourite Swedish recipes for summer from Gothenburg-based food blog Dagmar’s Kitchen.

Rye Bread with Marinated Goats Cheese

This recipe takes inspiration from the Danes’ open sandwiches, layering oil and garlic marinated goats’ cheese over a thick slice
of rye bread. Topped with golden beetroots and seasoning, it makes the perfect quick and easy lunch that’s full of flavour and texture. View the full recipe here.

Caesar Salad with Rye Bread Croutons and Västerbottenost

Caesar salad may originate from Mexico, dreamt up by Italian immigrant Caesar Cardini, but it’s a recipe that’s been adopted and developed by regions all over the world. This recipe puts a Scandinavian spin on the classic, using croutons made out of rye bread, dried cranberries and Västerbottenost – an aged, hard Swedish cheese. View the full recipe here.

Slow Roasted Apple and Rosehip Granola

With a dollop of cold yoghurt, fresh homemade granola becomes the perfect summer breakfast. This recipe slow roasts the ingredients to prevent them from burning, adding in apple syrup and rosehip powder for flavour. View the full recipe here.

Strawberry, Hibiscus and Watermelon Ice Pops

For a refreshing snack in summer, you can’t get much better than an ice pop. This recipe combines strawberries and watermelon with dried hibiscus flowers, which are full of vitamin C and antioxidants. Ingredients are simply blended together before frozen in ice moulds – view the full recipe here.

Vanilla Scented Rhubarb Cake

Rhubarb is in season mid- to late spring, making it the perfect ingredient to take advantage of in early summer. This recipe creates a moist cake full of flavour, plus it uses almond and brown rice flour, as well as coconut palm sugar, making it gluten-free and healthier than regular cakes. View the full recipe here.

Words by Angharad Jones. Images and recipes property of Sonja Dahlgren

Words by Angharad Jones. Images and recipes property of Sonja Dahlgren

Angharad Jones

Angharad Jones

Writer and expert