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Tuesday 2nd February 2021.

February 2, 2021

Firstly our music challenge for today Tuesday is your favorite song with a number in the title. Plenty of good choices this morning.

It is Tuesday so it is the time of the week to check in with our Feisty Foodie Sara up in Canada. Sara has quite a challenge for this week Swedish food… Best option is to find an IKEA menu somewhere!  How about the sauce that is used for Gravadlax? And a nice Swedish desert?


Swedish Mustard Dill Sauce (for Gravadlax)


Mustard and dill sauce

4 tbsp Swedish mustard (use 3 tbsp of Dijon if you can’t get Swedish)
2 tbsp caster (superfine) sugar
1 tbsp white wine vinegar or distilled malt vinegar
salt and freshly ground black pepper
150 ml vegetable oil such as sunflower, rapeseed or olive oil
3 tbsp freshly chopped dill

Mix all ingredients in a bowl.  Chill and serve on Crispbread with gravadlax, crème fraiche, capers and top with caviar and some chopped hard boiled egg.

TIP:  Can also be served with grilled salmon or vegetables

Courtesy of

Chokladbollar (Swedish Chocolate balls)

Chocolate balls appear on most restaurant menus in Sweden and, although you normally only get one ball, but it’s a way to finish your meal with something sweet.

Chocolate balls are easy to make at home!  There is no baking involved so they are a great recipe to make with kids. Unlike in a Swedish restaurant, you can also then expect to have more than one!


100 g (½ cup) caster (superfine) sugar
100 g (3½ oz) unsalted butter (1 tbsp short of half a cup)
1tsp vanilla extract
3 tbsp strong coffee, hot
3 tbsp cocoa powder
pinch of flaked sea salt
125 g (1½ cups) rolled oats
50 g (1¾ oz) desiccated coconut


  1. Mix together the butter, sugar and vanilla until fully combined.
  2. In a small bowl combine the coffee and cocoa powder and mix to form a thick paste. Allow to cool slightly then pour into the butter mixture and mix together until fully combined. Add the salt and oats and mix together until fully combined.
  3. Take a spoonful of the mixture and roll between your hands to form a small ball. Roll in the coconut and set aside and repeat with the remaining mixture. Refrigerate until firm. Best served slightly chilled although perfectly good at room temperature too.

NOTE:  Desiccated coconut is fresh coconut that has been shredded or flaked and dried. It is typically unsweetened, but the term is sometimes also used to refer to the less dry sweetened flake coconut as well. Most people buy desiccated coconut at the store, but you can make it from scratch!


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