Last night I would have given virtually anything for a taste of some of my beloved Swedish foods. Nothing at home satsified my appetite as I longed for:
Anthon Berg Chocolate Origin bars: I prefer the Ghana chocolate with the delightful cocoa nibs. The flavor was truly was rich and decadant.
Crispbread with butter, cheese and cucumber. This is my favorite crispbread sandwich and never failed to satisfy. I never felt guilty about giving my kids this snack.
Swedish limpa with liver pate–Swedish limpa is a light, sweet rye bread. I grew rather fond of liver pate and found that it tasted best on limpa. Add a slice or two of cucumber and the sandwich was complete. (speaking of liver pate–does anyone know how to make it? If you do, let me know. But if you know of a good place to buy it, I would appreciate the information.)
Rice pudding with strawberry sauce. One Christmas eve, our delightful friend, Gunnel prepared Ris a la malta and I discovered a true treat. She made rice pudding, chilled it, then added freshly whipped cream. She served the pudding with fresh strawberry sauce.
I’m hungry. Perhaps UPS would come to my rescue?