Search results
Results from the WOW.Com Content Network
Allt om Mat ("Everything about food") is a Swedish gastronomical magazine, published by Bonnier Magazines & Brands. [1] Based in Stockholm, the magazine was launched in 1970. [2] [3] It is the first food magazine in the Swedish magazine market. [4] The number of issues per year ranges from 5 to 20. [3]
Kalops (swe.) or palapaisti/vatkuli (fin.) is a Swedish and Finnish beef stew that contains beef, onion, allspice, bay leaf, and other spices. [1] It is often served with boiled potatoes and pickled beetroot. It was first described in a cookbook from 1755 by Cajsa Warg.
It is published 8 times a year. The magazine contains articles in both English and Swedish on subjects related to contemporary events in Sweden, as well as coverage of Swedish traditions and culture. The Swedish Press also features interesting Swedish personalities and companies. The magazine comes in a printed and a digital edition.
For premium support please call: 800-290-4726 more ways to reach us
Print/export Download as PDF ... The following is an incomplete list of current and defunct magazines published in Sweden. They may be published in Swedish or in ...
Fruits featured in recipes include blackcurrant, apples--specifically of the åkerö variety, [3] cherries, lingonberries, raspberries, gooseberries, and pears. Another strong influence on Swedish pastries is the practice of fika. Fika is a custom involving enjoying coffee, small pastries, and quiet time to recover from everyday stress.
Swedish cuisine (Swedish: svenska köket) is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden .
Hemmets Veckotidning was founded in Malmö in 1929. [1] [2] The founders were Vitus and Paula Petersson. [3]The magazine is part of Aller Media and is published by Aller Förlag AB on a weekly basis.