Vasaloppet (Swedish for ‘The Vasa Race’) is an annual long-distance cross-country ski race held on the first Sunday of March. The 90 km (56 miles) course starts in the village of Sälen and ends in the town of Mora in northwestern Dalarna, Sweden. It is the oldest and longest cross-country ski race in the world, as well as the race with the highest number of skiers.
The race was inspired by a notable journey made by King Gustav Vasa when he fleeing from Christian II’s soldiers in 1520. The modern competition started in 1922 and it has been a part of the Worldrace events since 1978.
An ‘oddball’ recipe of Swedish origin, slightly adapted The dish was invented by Ove Jacobsson who worked in the air freight industry, hence the name. The recipe was first published in “Allt om mat” (All about food) in 1976.
classic Swedish mould bake found in “Kunglig Spis” (Royal Range) publicerad 1982
Bellman’s mould has been said to be a variation on Jansson’s Temptation. But really it’s just the opposite!
This mould was one of Stallmästargården’s specialties in the 1920s and 1930s, and was very popular both as snack and as a full luncheon. Jansson’s temptation eventually developed as a variation on the Bellman Mould.
A classic Swedish lunch recipe found in “Cattelins Kokebok” (Cattelin’s Cook Book) published in 1978
Cattelin was one of the best and cheapest restaurants in Stockholm. It had survived wars, disasters and changing tastes, and still managed to pack ‘em in until they were forced to shut down in 2011, so they must have done a lot of things right.
This is a nice dish for a lunch party – it is not too time-consuming to make either. The fish you use should be firm. An admonishing word along the way: Make sure the mushrooms are browned properly, not boiled.
Caraway cabbage is the young leafy rosettes of the caraway plant. The cabbage is harvested early in the spring and is ideal for cooking. Here this exciting spring green is used in a soup. Try it youself!
A recipe for a delicious dessert for grown-ups found on jacobs.no
This is a delicious and tasty dessert you can safely serve your guests. Should you, like me, be somewhat unexcited over cognac, you can of course replace the cognac with a good dark rum. Or why not a decent port or a delicious homemade liqueur – Ted