Side, Snack, Appetizer

Ålands Centralandelslag

A dairy cooperative on aland islands that produces several different types of cheese, yogurt, milk, butter, cream, sour cream, crème fraîche, bread, buns, cookies, brownies, cakes and pastries under the names ålandsmejeriet (aland's dairy) and ålandsbagarn (aland's bakery)

Dessert, Sweet

Ålandspannkaka

Åland pancake (swedish: ålandspannkaka) is a type of oven-baked pancake made with semolina and flavoured with cardamom. it can be served either warm or cold, and traditionally with whipped cream and prunes.the standard ingredients are semolina, eggs, cardamom, sugar and salt, but a variant replaces semolina with pudding rice. the pancake is traditionally served with sviskonkräm (prune jam) and whipped cream (which in åland is called snömos, lit. 'snow mash'). depending on the recipe and accompaniments, the dish can be served either as a dessert or as a sweet snack.the åland pancake is similar to the gotland pancake, with the latter being made with rice, and flavoured with saffron instead of cardamom.the åland pancake probably has its origins in the åland archipelago, as a dish that could be prepared quickly if you had an unexpected visit and did not have much in the pantry. you could then take what was left of the morning porridge, season it and make a pancake. on åland's autonomy day of 9 june, åland pancakes are usually served on the main square in mariehamn.

Breakfast

Ålandspannkaka

Åland pancake (swedish: ålandspannkaka) is a type of oven-baked pancake made with semolina and flavoured with cardamom. it can be served either warm or cold, and traditionally with whipped cream and prunes.the standard ingredients are semolina, eggs, cardamom, sugar and salt, but a variant replaces semolina with pudding rice. the pancake is traditionally served with sviskonkräm (prune jam) and whipped cream (which in åland is called snömos, lit. 'snow mash'). depending on the recipe and accompaniments, the dish can be served either as a dessert or as a sweet snack.the åland pancake is similar to the gotland pancake, with the latter being made with rice, and flavoured with saffron instead of cardamom.the åland pancake probably has its origins in the åland archipelago, as a dish that could be prepared quickly if you had an unexpected visit and did not have much in the pantry. you could then take what was left of the morning porridge, season it and make a pancake. on åland's autonomy day of 9 june, åland pancakes are usually served on the main square in mariehamn.

Side, Snack, Appetizer

Ålandspannkaka

Åland pancake (swedish: ålandspannkaka) is a type of oven-baked pancake made with semolina and flavoured with cardamom. it can be served either warm or cold, and traditionally with whipped cream and prunes.the standard ingredients are semolina, eggs, cardamom, sugar and salt, but a variant replaces semolina with pudding rice. the pancake is traditionally served with sviskonkräm (prune jam) and whipped cream (which in åland is called snömos, lit. 'snow mash'). depending on the recipe and accompaniments, the dish can be served either as a dessert or as a sweet snack.the åland pancake is similar to the gotland pancake, with the latter being made with rice, and flavoured with saffron instead of cardamom.the åland pancake probably has its origins in the åland archipelago, as a dish that could be prepared quickly if you had an unexpected visit and did not have much in the pantry. you could then take what was left of the morning porridge, season it and make a pancake. on åland's autonomy day of 9 june, åland pancakes are usually served on the main square in mariehamn.

Drink

Ålvados

Calvados (uk: , us: , french: [kalvados] (listen)) often nicknamed calva, is a brandy from normandy in france, made from apples or, sometimes, from apples with pears.

Drink

Äppelcider

Apple cider (also called sweet cider, soft cider, or simply cider) is the name used in the united states and canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. though typically referred to simply as "cider" in the united states, it is not to be confused with the alcoholic beverage known as cider in other places, which is called "hard cider" in the us. outside of the united states and canada, it is commonly referred to as cloudy apple juice to distinguish it from clearer, filtered apple juice and hard cider. fresh liquid cider is extracted from the whole apple itself, including the apple core, trimmings from apples, and oddly sized or shaped “imperfect” apples, or apple culls. fresh cider is opaque due to fine apple particles in suspension and generally tangier than commercially cooked and filtered apple juice, but this depends somewhat on the variety of apples used. cider is sometimes pasteurized or exposed to uv light to kill bacteria and extend its shelf life, but traditional raw untreated cider is still common. some companies have begun adding preservatives and boiling cider, so that it can be shelf stable and stored without refrigeration. in either form, apple cider is seasonally produced in autumn. it is traditionally served throughout autumn on the halloween, thanksgiving, christmas, and various new year's eve holidays, sometimes heated and mulled.

Drink

Äppeljuice

Apple juice is a fruit juice made by the maceration and pressing of an apple. the resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal, or aseptic processing system containers, or further treated by dehydration processes to a concentrate. due to the complex and costly equipment required to extract and clarify juice from apples in large volume, apple juice is normally produced commercially. in the united states, unfiltered fresh apple juice is made by smaller operations in areas of high apple production, in the form of unclarified apple cider. apple juice is one of the most common fruit juices globally, with world production led by china, poland, the united states, and germany.

Dessert, Sweet

Äppelkaka

Apple cake, top with vanilla sauce

Side, Snack, Appetizer

Äppelmos

Apple sauce or applesauce is a purée (not necessarily served as a true sauce) made of apples. it can be made with peeled or unpeeled apples and may be spiced or sweetened. apple sauce is inexpensive and is widely consumed in north america and some parts of europe.a wide range of apple varieties are used to make apple sauce, depending on the preference for sweetness or tartness. formerly, sour apples were used to make savory apple sauce.commercial versions of apple sauce are readily available at supermarkets and other retail outlets.

Drink

Apple wine

Apfelwein ([ˈʔapfl̩vaɪn] german, 'apple wine'), or viez ([fiːts] moselfranken, saarland, trier, vice) or most ([mɔst] austria, switzerland, south germany, must) are german words for cider. it is made from a mix of sour tasting apples, such as "bohnapfel" or "speierling", respectively. it has an alcohol content of 4.8–7.0% and a tart, sour taste. apfelwein is also regionally known as ebbelwoi, äppler, stöffsche, apfelmost (apple must), viez (from latin vice, the second or substitute wine), and saurer most (sour must, süßmost or sweet must is essentially apple juice). instead of the name äppler, restaurants and smaller manufacturers may instead call the beverage schoppen or schoppe, which actually refers to the measure of the glass. in the frankfurt area, berries from the service tree (sorbus domestica) may be added in small quantities to increase astringency, in which case the specific type of apfelwein is called speierling. in modern times, the term speierling is often also used to refer to any more sour variety of apfelwein, even if it lacks any juice of the service tree.

Main

Ärtsoppa

Yellow pea soup, a traditional thursday night dinner, traditionally served with pancakes for dessert with strawberry jam and whipped cream

Side, Snack, Appetizer

Baguetter

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Dessert, Sweet

Bakelse

Pastries, tarts, cakes, sweets

Side, Snack, Appetizer

Bakelse

Pastries, tarts, cakes, sweets

Main

Biff rydberg

Beef tenderloin medallions with potatoes, serve with a raw egg yolk, horseradish, and spicy mustard

Dessert, Sweet

Bilar

Car shaped, fruit flavored foam candy

Dessert, Sweet

Biskvi

Almond cookie topped with butter cream, chocolate, licorice icing, lemon icing

Breakfast

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Dessert, Sweet

Brownies

A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. brownies often, but not always, have a glossy "skin" on their upper crust. they may also include nuts, frosting, cream cheese, chocolate chips, or other ingredients. a variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. the brownie was developed in the united states at the end of the 19th century and popularized there during the first half of the 20th century. they are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. in north america, they are common homemade treats and they are also popular in restaurants and coffeehouses.

Side, Snack, Appetizer

Bullar

A bun is a non-sweet bread roll, typically filled with savory fillings (for example hamburger). a bun may also refer to a sweet cake in certain parts of the world. though they come in many shapes and sizes, buns are most commonly round, and are generally hand-sized or smaller.in the united kingdom, the usage of the term differs greatly in different regions. in southern england, a bun is a hand-sized sweet cake, while in the north of ireland and northern england, it is a small round of ordinary bread.buns are usually made from a dough of flour, milk, yeast and small amounts of sugar and/or butter. sweet bun dough is distinguished from bread dough by being enriched with sugar, butter and sometimes egg. common sweet varieties contain small fruit or nuts, topped with icing or caramel, and filled with jam or cream. chinese baozi, with savory or sweet fillings, are often referred to as "buns" in english.

Main

Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

Side, Snack, Appetizer

Ciabatta

Ciabatta (, italian: [tʃaˈbatta]; literally "slipper") is an italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in adria, province of rovigo, veneto, italy, in response to the popularity of french baguettes. ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. ciabatta is made with a strong flour and uses a much wetter dough than traditional french bread.while panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside italy.

Main

Cod

Cod is the common name for the demersal fish genus gadus, belonging to the family gadidae. cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus gadus is commonly not called cod (alaska pollock, gadus chalcogrammus). the two most common species of cod are the atlantic cod (gadus morhua), which lives in the colder waters and deeper sea regions throughout the north atlantic, and the pacific cod (gadus macrocephalus), found in both eastern and western regions of the northern pacific. gadus morhua was named by linnaeus in 1758. (however, g. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the baltic, was originally described as gadus callarias by linnaeus.) cod is popular as a food with a mild flavour and a dense, flaky, white flesh. cod livers are processed to make cod liver oil, a common source of vitamin a, vitamin d, vitamin e, and omega-3 fatty acids (epa and dha). young atlantic cod or haddock prepared in strips for cooking is called scrod. in the united kingdom, atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

Breakfast

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Drink

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Main

Elk

The elk (cervus canadensis), also known as the wapiti, is one of the largest species within the deer family, cervidae, and one of the largest terrestrial mammals in its native range of north america, as well as central and east asia. the common name elk, used in north america, creates confusion because the larger alces alces, which is called moose in north america, is also called elk in british english, and related names in other european languages (german elch, swedish älg, and french élan). the name "wapiti" is sometimes used in north america for cervus canadensis. it originates from the shawnee and cree word waapiti, meaning 'white rump'. elk range in forest and forest-edge habitat, feeding on grasses, plants, leaves, and bark. male elk have large antlers which they shed each year. males also engage in ritualized mating behaviors during the rut, including posturing, antler wrestling (sparring), and bugling, a loud series of vocalizations that establishes dominance over other males and attracts females. although it is currently native to north america and central/eastern asia, it had a much wider distribution in the past. populations were present across eurasia into western europe during the late pleistocene and survived into the early holocene in southern sweden and the alps; the extinct merriam's elk subspecies ranged into mexico. the elk has adapted well to countries where it has been introduced, including argentina and new zealand. its adaptability may in fact threaten endemic species and the ecosystems into which it has been introduced. elk are susceptible to a number of infectious diseases, some of which can be transmitted to livestock. efforts to eliminate infectious diseases from elk populations, largely by vaccination, have had mixed success. some cultures revere the elk as having spiritual significance. in parts of asia, antlers and their velvet are used in traditional medicines. elk are hunted as a game species. their meat is leaner and higher in protein than beef or chicken. elk were long believed to belong to a subspecies of the european red deer (cervus elaphus), but evidence from many mitochondrial dna genetic studies beginning in 1998 shows that the two are distinct species. key morphological differences that distinguish c. canadensis from c. elaphus are the former's wider rump patch and paler-hued antlers.

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Main

Fisksoppa

Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. traditionally, soups are classified into two main groups: clear soups and thick soups. the established french classifications of clear soups are bouillon and consommé. thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. fish soups are similar to fish stews, and in some cases there may not be a clear distinction between the two; however, fish soups generally have more liquid than stews.fish soups have been made since early times. some soups are served with large chunks of fish or vegetables left in the liquid, while a broth is a flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock. bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or puree of vegetables or fruits. cream soups are flavored broths thickened with a white sauce. although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. similar to a bisque, chowders are thick soups usually containing seafood and potatoes, milk and cream.

Drink

Flädersaft

Elderflower juice

Side, Snack, Appetizer

Fruit

Apples, buckthorn, strawberries

Dessert, Sweet

Fudge

Fudge is a type of sugar candy that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at 240 °f (115 °c), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. in texture, this crystalline candy falls in between fondant icing and hard caramels.fruits, nuts, chocolate, caramel, candies, sweets, and other flavors are sometimes added inside or on top. fudge is often bought as a gift from a gift shop in tourist areas and attractions.

Side, Snack, Appetizer

Getost

Goat cheese

Drink

Glögg

Glögg, gløgg or glögi (danish: gløgg, norwegian: gløgg, swedish: glögg, icelandic: glögg, faroese: gløgg, finnish: glögi, estonian: glögi) is a spiced, usually alcoholic, mulled wine or spirit. it is a traditional nordic drink during winter, especially around christmas.in the nordic countries, hot wine has been a common drink since at least the 16th century. the original form of glögg, a spiced liquor, was consumed by messengers and postmen who travelled on horseback or skis in cold weather. since the early 19th century, glögg has been a common winter drink, mixed and warmed with juice, syrup, and sometimes with a splash of harder spirits or punsch.glögg recipes vary widely; variations commonly start with white or sweet wine or spirits such as brandy or cognac. the production of glögg begins by boiling water and adding spices to it. after a few minutes of simmering, the mixture is sieved and fruit juice, wine or clear spirits are added. other versions begin by warming up the wine, alcohol, and sugar (not boiling it) and letting the spices steep in it overnight. the most common spices in glögg are cloves, cinnamon, cardamom and ginger. other common ingredients can include citrus peel from oranges or lemons, raisins, or almonds.glögg can also be made without alcohol by replacing the wine with fruit or berry juices. in shops ready-made glögg is usually based on grape juice, sometimes also blackcurrant juice, mixed fruit juice, apple juice or wine. there are also stronger, rum-based types of glögg. ready-made glögg from shops is warmed up before use, but if it is wine-based or high in alcohol content, it should not be heated to boiling point. it is common to add whole almonds or raisins to glögg while it is being warmed up or just before drinking.glögg came to finland from sweden. the finnish word glögi comes from the swedish word glögg, which in turn comes from the words glödgat vin or hot wine. at the end of the 19th century, glögg mixed with wine was drunk, but due to prohibition, consumption of glögg almost stopped completely. when prohibition was lifted in the 1930s glögg was advertised in fenno-swedish magazines, and in the 1950s and 60s, the drinking of glögg was a fenno-swedish tradition. at the end of the 1960s and beginning of the 1970s, glögg recipes began to also appear in finnish language magazines, after which glögg became a christmas tradition in the whole of finland.while mulled wine was long known and popular in estonia, swedish-style glögg spread into estonia only in the 1990s, after the country re-opened to outside influences following the dissolution of the soviet union. local commercial production of glögg started in 1995.

Side, Snack, Appetizer

Gravad lax

Gravlax (swedish: [ˈgrɑ̂ːvlakːs]) or graved salmon is a nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or sprucetwigs placed on top, and may occasionally be cold-smoked afterwards. gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally "maitre d'hôtel sauce", also known in sweden as gravlaxsås, in norway as sennepssaus, literally “mustard sauce”, in denmark as rævesovs, literally "fox sauce", and in iceland as graflaxsósa), a dill and mustard sauce, either on bread or with boiled potatoes.

Side, Snack, Appetizer

Gubbröra

Egg salad with anchovies, serve on knäckebröd, a rye crispbread

Side, Snack, Appetizer

Hamburgerbröd

Hamburger buns

Side, Snack, Appetizer

Hasselbackan perunat

Baked potatoes with slices in the top that are filled with butter, breadcrumbs, cheese, the original swedish recipe (hasselbackspotatis) uses butter, breadcrumbs and almonds

Side, Snack, Appetizer

Hemvete

Yeasted bread made from wheat or graham flour

Main

Högrevsburgare

A hamburger (or burger for short) is a food consisting of fillings —usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of thousand island dressing; and are frequently placed on sesame seed buns. a hamburger topped with cheese is called a cheeseburger.the term burger can also be applied to the meat patty on its own, especially in the united kingdom, where the term patty is rarely used, or the term can even refer simply to ground beef. since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. in australia and new zealand, a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the united states; where it would generally be called a chicken sandwich, but in australian english and new zealand english a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich.hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-end restaurants. there are many international and regional variations of hamburgers.

Side, Snack, Appetizer

Hovmästarsås

Mustard and dill sauce, serve with gravlax, potatoes, bread

Side, Snack, Appetizer

Jam

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

Main

Janssons frestelse

Casserole with herring, potatoes and onions, baked in cream, created in illinois or sweden, depending on who you ask

Dessert, Sweet

Jordgubbstårta

A strawberry and whipped cream layer cake, common during midsummer celebrations

Main

Julbord

A variety of foods and drinks served during the christmas season, for example, gravlax, pickled herring, ham, meatballs, beet salad, pate, terrines, knackbrod, lutfisk, glogg, julol, julmust

Side, Snack, Appetizer

Jullimpa

Christmas bread

Main

Julskinka

Christmas ham, salt-cured, unsmoked ham, commonly oven baked with a sweet mustard and breadcrumb crust

Breakfast

Kanelbulle

Cinnamon roll, serve with coffee or tea

Dessert, Sweet

Kanelbulle

Cinnamon roll, serve with coffee or tea

Side, Snack, Appetizer

Kanelbulle

Cinnamon roll, serve with coffee or tea

Side, Snack, Appetizer

Kantareller

Chanterelle is the common name of several species of fungi in the genera cantharellus, craterellus, gomphus, and polyozellus. they are among the most popular of wild edible mushrooms. they are orange, yellow or white, meaty and funnel-shaped. on the lower surface, underneath the smooth cap, most species have rounded, forked folds that run almost all the way down the stipe, which tapers down seamlessly from the cap. many species emit a fruity aroma, reminiscent of apricots, and often have a mildly peppery taste (hence its german name, pfifferling). the name chanterelle originates from the greek kantharos meaning "tankard" or "cup", a reference to their general shape.

Main

Karjalanpiirakka

Karelian pasties, karelian pies or karelian pirogs (karelian: kalittoja, singular kalitta; olonets karelian: šipainiekku; finnish: karjalanpiirakat, singular karjalanpiirakka; russian: карельский пирожок karelskiy pirozhok or калитка kalitka; swedish: karelska piroger) are traditional pasties or pirogs originating from the region of karelia. they are eaten throughout finland as well as in adjacent areas such as estonia and northern russia. the oldest traditional pasties usually had a rye crust, but the north karelian and ladoga karelian variants also contained wheat to improve the quality of the crust. the usual fillings were barley and talkkuna. in the 19th century, first potato, and then buckwheat were introduced as fillings, and later, boiled rice and millet. today, the most popular version has a thin rye crust with a filling of rice. mashed potato and rice-and-carrot fillings are also commonly available. butter, often mixed with chopped-up boiled egg (egg butter or munavoi), is spread over the hot pasties before eating. karjalanpiirakka has had traditional speciality guaranteed (tsg) status in europe since 2003. this means that any producer not following the traditional recipe cannot call them karjalanpiirakka and instead, will have to call them riisipiirakka ("rice pasties"), perunapiirakka ("potato pasties") etc., depending on the filling.

Side, Snack, Appetizer

Karljohanssvamp

A large forest mushroom, used in many dishes

Side, Snack, Appetizer

Kastelholm cheese

Dessert, Sweet

Kladdkaka

Kladdkaka is a popular swedish chocolate cake. it is a rich chocolate dessert cake with a crisp exterior and a soft and gooey interior. this dense, compact chocolate cake is similar to a chocolate brownie and a molten chocolate cake. the ingredients are flour, eggs, butter, sugar, vanilla essence and cocoa powder. the main difference between kladdkaka and other cakes is the lack of baking powder. it is sometimes eaten with whipped cream or vanilla ice cream and raspberry coulis and/or raspberries.the origin of the cake is uncertain. one theory is that it originated during world war ii, when baking powder was difficult to get hold of in sweden.the name derives from the swedish word "kladdig", meaning "sticky" or "messy". since 2008, the kladdkaka has its designated date which is 7 november.

Dessert, Sweet

Knäck

Knäck or christmas butterscotch is a traditional swedish toffee prepared at christmas. the name translates into "crack" and refers to its hard consistency (reminiscent of daim or skor bars). some prefer their knäck to be soft and chewy, which is easily attainable by simmering the mix for a shorter time.

Main

Korv

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. when used as an adjective, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. when referred to as "a sausage", the product is usually cylindrical and encased in a skin. typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. some sausages are cooked during processing, and the casing may then be removed. sausage-making is a traditional food preservation technique. sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. some cured or smoked sausages can be stored without refrigeration. most fresh sausages must be refrigerated or frozen until they are cooked. sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (garlic, peppers, wine, etc.), and the manner of preparation. in the 21st century, vegetarian and vegan varieties of sausage which completely substitute plant-based ingredients for meat have become much more widely available and consumed.

Side, Snack, Appetizer

Korv

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. when used as an adjective, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. when referred to as "a sausage", the product is usually cylindrical and encased in a skin. typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. some sausages are cooked during processing, and the casing may then be removed. sausage-making is a traditional food preservation technique. sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. some cured or smoked sausages can be stored without refrigeration. most fresh sausages must be refrigerated or frozen until they are cooked. sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (garlic, peppers, wine, etc.), and the manner of preparation. in the 21st century, vegetarian and vegan varieties of sausage which completely substitute plant-based ingredients for meat have become much more widely available and consumed.

Main

Köttbullar

Meatballs, served with brown gravy, potatoes, green beans, lingonberry jam and crispbread

Side, Snack, Appetizer

Köttfärssås

Minced meat sauce for pasta

Main

Kräftor

Crayfish, an august delicacy, served at kräftskiva/kräftskivor (crayfish parties), serve with västerbottensostpaj (cheese pie)

Main

Lamm

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

Side, Snack, Appetizer

Lammkorv

Lamb sausage

Main

Lasagne

Lasagne (us: , also uk: , italian: [laˈzaɲɲe]; singular lasagna, italian: [laˈzaɲɲa]) are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. either term can also refer to an italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like italian seasoning, such as garlic, oregano and basil. the dish may be topped with grated cheese, which becomes melted after baking. typically cooked pasta is assembled with the other ingredients and then baked in an oven. the resulting baked pasta is cut into single-serving square portions.

Side, Snack, Appetizer

Lingon

Vaccinium vitis-idaea, the lingonberry, partridgeberry, mountain cranberry or cowberry, is a small evergreen shrub in the heath family ericaceae, that bears edible fruit. it is native to boreal forest and arctic tundra throughout the northern hemisphere, from europe and asia to north america. lingonberries are picked in the wild and used to accompany a variety of dishes in northern baltoscandia, russia, canada and alaska. commercial cultivation is undertaken in the u.s. pacific northwest and in many other regions of the world.

Side, Snack, Appetizer

Lingonsylt

Lingonberry jam (swedish: lingonsylt, norwegian: tyttebærsyltetøy, danish: tyttebærsyltetøj, estonian: pohlamoos, finnish: puolukkahillo, german: preiselbeermarmelade, latvian: brūkleņu ievārījums, lithuanian: bruknių uogienė) is a staple of northern european cuisine and otherwise highly popular in central and eastern europe. lingonberries (vaccinium vitis-idaea) grow on a short evergreen shrub in the arctic tundra throughout the northern hemisphere from eurasia to north america.

Main

Lohikeitto

Creamy salmon soup (finnish: lohikeitto, swedish: laxsoppa) is a common dish in finland and other nordic countries. it consists of salmon fillets, boiled potatoes, carrots and leeks. the soup is served hot, with some dill. there is a discussion about the ingredients of the dish, whether milk should be used as an ingredient. milk may be substituted for cream, however it must be whole milk.

Side, Snack, Appetizer

Lussebullar

A saffron bun, cornish tea treat bun or revel bun, is a rich, spiced yeast-leavened sweet bun that is flavoured with saffron and contains dried fruit including currants and raisins similar to a teacake. the main ingredients are plain flour, butter, yeast, caster sugar, currants and sultanas. larger versions baked in a loaf tin are known as saffron cake. similar buns are swedish lussebulle or lussekatt, norwegian lussekatt.

Dessert, Sweet

Lussebullar

A saffron bun, cornish tea treat bun or revel bun, is a rich, spiced yeast-leavened sweet bun that is flavoured with saffron and contains dried fruit including currants and raisins similar to a teacake. the main ingredients are plain flour, butter, yeast, caster sugar, currants and sultanas. larger versions baked in a loaf tin are known as saffron cake. similar buns are swedish lussebulle or lussekatt, norwegian lussekatt.

Main

Lutfisk

Lutefisk (norwegian, pronounced [ˈlʉ̂ːtfɛsk] in northern and parts of central norway, [ˈlʉ̂ːtəˌfɪsk] in southern norway; swedish: lutfisk [ˈlʉ̂ːtfɪsk]; finnish: lipeäkala [ˈlipeæˌkɑlɑ]; literally "lye fish") is dried whitefish (normally cod, but ling and burbot are also used). it is made from aged stockfish (air-dried whitefish), or dried and salted cod, pickled in lye. it is gelatinous in texture after being rehydrated for days prior to eating.lutefisk is prepared as a seafood dish of several nordic countries. it is traditionally part of the christmas feast; norwegian julebord and swedish julbord, as well as the similar finnish joulupöytä.

Dessert, Sweet

Memma

Mämmi (finnish: [ˈmæmːi]; swedish: memma) is a traditional finnish dessert, eaten around easter. mämmi is traditionally made of water, rye flour, powdered malted rye, seasoned salt and dried, powdered seville orange zest. the mixture is then left to sweeten naturally, before being baked in an oven until set by the maillard reaction. after baking, the mämmi is chilled for three to four days before serving. unlike traditional mämmi, which is left to sweeten naturally, commercially made mämmi is usually seasoned with dark molasses. traditional mämmi has an aromatic and sweet flavour, consisting of just 2% sugar or less, whereas commercially produced mämmi can contain as much as 20% sugar and is therefore much different in flavour. mämmi has up to 10% protein and is rich in trace elements. traditionally, mämmi was stored in small boxes made of birch bark called tuokkonen or rove, the appearance of which is now mimicked by commercial packaging. typically, mämmi is eaten cold, with either milk or cream and sugar, and less commonly with vanilla sauce. traditionally, it was also eaten on sliced bread as a spread. there is a finnish society for mämmi founded by ahmed ladarsi, the former chef at the italian embassy in helsinki, who has developed around fifty recipes containing mämmi. there are a number of websites with recipes using mämmi, most of them finnish. mämmi is also used as a minor ingredient in a mämmi beer by laitilan wirvoitusjuomatehdas.

Main

Metsäpeura

The roe deer (capreolus capreolus), also known as the roe, western roe deer, or european roe, is a species of deer. the male of the species is sometimes referred to as a roebuck. the roe is a small deer, reddish and grey-brown, and well-adapted to cold environments. the species is widespread in europe, from the mediterranean to scandinavia, from scotland to the caucasus, and east to northern iran and iraq.

Drink

Milk

Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. it is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. immune factors and immune-modulating components in milk contribute to milk immunity. early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. milk contains many nutrients, including protein and lactose.the us cdc recommends that children over the age of 12 months should have two servings of dairy milk products a day.as an agricultural product, dairy milk is collected from farm animals. in 2011, dairy farms produced around 730 million tonnes (800 million short tons) of milk from 260 million dairy cows. india is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. because there is an ever-increasing demand for dairy products within india, it could eventually become a net importer of dairy products. new zealand, germany and the netherlands are the largest exporters of milk products.more than six billion people worldwide consume milk and milk products, and between 750 and 900 million people live in dairy-farming households.

Dessert, Sweet

Morotskaka

Carrot cake, made with carrots, raisins, pineapple, pecans, spices and a cream cheese frosting

Breakfast

Muesli

Muesli ( mewz-lee) is a cold oatmeal dish based on rolled oats and ingredients such as grains, nuts, seeds and fresh or dried fruits. muesli was traditionally prepared with milk or cream, a squeeze of citrus juice, often with a sweetener such as honey, and soaked overnight. yoghurt or other mammal or plant milk products are now commonly added to packaged and homemade muesli recipes. developed around 1900 by swiss physician maximilian bircher-benner for patients in his hospital, it is now eaten as a standard breakfast dish, like a breakfast cereal, and also in switzerland as a supper called birchermüesli complet – muesli with café complet (milk coffee, accompanied with bread, butter and jam (butterbrot)).in addition to being made raw, muesli can be toasted. muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola.

Side, Snack, Appetizer

Munkar

Doughnuts, topped with icing, filled with pastry cream, fruit

Breakfast

Munkar

Doughnuts, topped with icing, filled with pastry cream, fruit

Dessert, Sweet

Munkar

Doughnuts, topped with icing, filled with pastry cream, fruit

Main

Mussel

Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. these groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. the word "mussel" is frequently used to mean the bivalves of the marine family mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. a few species (in the genus bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges. in most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. the external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. the common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance. freshwater zebra mussels and their relatives in the family dreissenidae are not related to previously mentioned groups, even though they resemble many mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. they are classified with the heterodonta, the taxonomic group which includes most of the bivalves commonly referred to as "clams".

Main

Oxfilé

A beef tenderloin (us english), known as an eye fillet in australasia, filet in france, filé mignon in brazil, and fillet in the united kingdom and south africa, is cut from the loin of beef.

Side, Snack, Appetizer

Paltbröd

Flatbread made with animal blood, often served with fried ham/pork (paltbröd med fläsk)

Breakfast

Paltbröd

Flatbread made with animal blood, often served with fried ham/pork (paltbröd med fläsk)

Dessert, Sweet

Panna cotta

Panna cotta (italian for "cooked cream") is an italian dessert of sweetened cream thickened with gelatin and molded. the cream may be aromatized with coffee, vanilla, or other flavorings.

Dessert, Sweet

Passionsfruktstårta

Passionfruit mousse cake

Dessert, Sweet

Pepparkakor

Gingersnap cookies

Main

Perch

Perch is a common name for fish of the genus perca, freshwater gamefish belonging to the family percidae. the perch, of which three species occur in different geographical areas, lend their name to a large order of vertebrates: the perciformes, from the greek: πέρκη (perke), simply meaning perch, and the latin forma meaning shape. many species of freshwater gamefish more or less resemble perch, but belong to different genera. in fact, the exclusively saltwater-dwelling red drum is often referred to as a red perch, though by definition perch are freshwater fish. though many fish are referred to as perch as a common name, to be considered a true perch, the fish must be of the family percidae. the type species for this genus is the european perch, p. fluviatilis.

Side, Snack, Appetizer

Pickled herring

Pickled herring is a traditional way of preserving herring as food by pickling or curing. most cured herring uses a two-step curing process: it is first cured with salt to extract water; then the salt is removed and the herring is brined in a vinegar, salt, and sugar solution, often with peppercorn, bay leaves, raw onions, and so on. additional flavourings include sherry, mustard and dill, while other non-traditional ingredients have also begun being included in recent years. pickled herring remains a popular food or ingredient to dishes in many parts of europe including scandinavia, great britain, the baltic, eastern and central europe, as well as the netherlands. it is also popular in parts of canada such as british columbia and newfoundland. it is also associated with ashkenazi jewish cuisine, becoming a staple at kiddushes and social gatherings. pickled herring is one of the twelve dishes traditionally served at christmas eve in russia, poland, lithuania, and ukraine. pickled herring is also eaten at the stroke of midnight on new year's eve to symbolize a prosperous new year in poland, the czech republic, germany, and parts of scandinavia.

Main

Pike

Esox is a genus of freshwater fish commonly known as pike or pickerel. it is the type genus of the family esocidae. the type species of the genus is esox lucius, the northern pike. ancestral esox species had been present in laurentia (which later became north america) and eurasia since the paleogene. modern large pike species are native to the palearctic and nearctic realms, ranging across northern america and from western europe to siberia in north asia. pikes have the elongated, torpedo-like shape typical of predatory fishes, with sharply pointed heads and sharp teeth. their coloration is typically grey-green with a mottled or spotted appearance with stripes along their backs, providing camouflage among underwater weeds, and each individual pike marking patterns are unique like fingerprints. pikes can grow to a maximum recorded length of 1.83 m (6 ft), reaching a maximum recorded weight of 35 kg (77 lb).

Dessert, Sweet

Plättar

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Side, Snack, Appetizer

Pommes frites

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Side, Snack, Appetizer

Potatis

The potato is a starchy tuber of the plant solanum tuberosum and is a root vegetable native to the americas. the plant is a perennial in the nightshade family solanaceae.wild potato species can be found from the southern united states to southern chile. the potato was originally believed to have been domesticated by native americans independently in multiple locations, but later genetic studies traced a single origin, in the area of present-day southern peru and extreme northwestern bolivia. potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the solanum brevicaule complex. in the andes region of south america, where the species is indigenous, some close relatives of the potato are cultivated. potatoes were introduced to europe from the americas in the second half of the 16th century by the spanish. today they are a staple food in many parts of the world and an integral part of much of the world's food supply. as of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. following millennia of selective breeding, there are now over 5,000 different types of potatoes. over 99% of potatoes presently cultivated worldwide descended from varieties that originated in the lowlands of south-central chile. the importance of the potato as a food source and culinary ingredient varies by region and is still changing. it remains an essential crop in europe, especially northern and eastern europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern asia, with china and india leading the world in overall production as of 2018. like the tomato, the potato is a nightshade in the genus solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

Side, Snack, Appetizer

Potatissallad

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. in american restaurants, it is generally considered a side dish, and usually accompanies the main course.

Dessert, Sweet

Rabarberkaka

Rhubarb cake

Dessert, Sweet

Rabarberpaj

Rhubarb pie

Drink

Rabarbersaft

Rhubarb juice

Dessert, Sweet

Risgrynsgröt

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Side, Snack, Appetizer

Rödbetor

The beetroot is the taproot portion of a beet plant, usually known in north america as beets while the vegetable is referred to as beetroot in british english, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. it is one of several cultivated varieties of beta vulgaris grown for their edible taproots and leaves (called beet greens); they have been classified as b. vulgaris subsp. vulgaris conditiva group.other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop. three subspecies are typically recognized.

Side, Snack, Appetizer

Rödbetssallad

Red beet salad, common during christmas

Main

Rökt abborre

Smoked perch

Main

Rökt lax

Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. due to its moderately high price, smoked salmon is considered a delicacy. although the term lox is sometimes applied to smoked salmon, they are different products.