Scandinavia is a historical and geographical region centered on the Scandinavian Peninsula in Northern Europe which is renowned for its seafood and cooking.

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Toast Skagen

Toast Skagen is an elegant combination of shrimp and other ingredients on a small piece of sautéd bread. It was created by the popular Swedish restaurateur Tore Wretman. More than anyone else, he embraced Swedish culinary traditions during the decades immediately after World War II. At a time when home cooking was starting to fade away and be replaced by foreign fast food, he also elevated classic Swedish dishes into fancy restaurant repertoire, lending them new status.

Named for a fishing port at the northern tip of Denmark, in Sweden Toast Skagen is an appetizer that means “party.” People who really want to celebrate something are extravagantly generous with the whitefish roe. The sprig of dill on the top serves as a fanfare.

Toast SkagenIngredients
4 servings
4 slices of white bread
320 g (11 oz) peeled shrimps (prawns)
4 tbs mayonnaise
1 tbs Dijon mustard
150 g (5 oz) whitefish roe
50 g (2 oz) fresh dill
1 lemon

Cut off the crusts of the bread slices. Sauté the bread golden brown on both sides in a little butter. Place on paper towels. If the shrimps are large, cut them into smaller pieces. Save four sprigs of dill for garnishes. Finely chop the rest of the dill and mix with the shrimps, mayonnaise and mustard. Apportion the mixture on the slices of sautéd bread. Shape the whitefish roe like eggs and place on top of each toast. Garnish each with a sprig of dill and serve with a slice of lemon.

Bjäre Pancakes

Bjäre Pancakes are based upon a traditional Swedish pancakes recepie. They are best served with whipped cream and fresh barries from the garden or just even golden syrup.

PancakesIngredients 4 servings
8 dl milk
4 dl plain flour
4 eggs
25 g butter
1 pinch salt
1 pinch suger
1 pinch vanilla

Beat eggs until light and fluffy. Add milk alternately with dry ingredients, a little at a time and mix thoroughly. Finally add the melted butter. To make pancakes: Preheat a cast iron, Skillet will be ready when a drop of water "sizzles" on it and a pat of butter will melt, but not burn. Grease skillet lightly with butter. Pour enough batter onto pan to completely cover the flat surface. After about 1 minute, check to see if the pancake can be turned over by gently loosening edge all around with a small metal spatula. If lightly browned underneath, pancake may be turned over. Stir again before next pancake.