Swedish kanelbullar are more wholesome than the Canadian cinnamon buns I grew up with – smaller, more bready, less sticky and sickly-sweet.
I was surprised at how well the citrusy cardamom stood its ground against the cinnamon sugar. All in all, a very satisfying thing to eat.
My mum used to say that you feed the eye as well as the stomach, and that is certainly true of Danish smørrebrød. They are truly little works of art on a plate.
Rosolli is a Finnish root vegetable salad traditionally served at Christmas. What I enjoy most about it is the satisfying mixture of textures, from soft potato to the crunch of gherkin.
Crème fraiche and vinegar bring a sharpness to the dressing, balancing out the natural sweetness of the beets and carrots.
Ten More Bites 