Recipes with lingonberry jam

10 recipes that use lingonberry jam, with photos, step-by-step instructions and cook times. The quickest, Kolbullar, takes 30 minutes. It is most often cooked with butter, plain flour and egg.

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Karjalanpaisti

Karjalanpaisti, the Karelian hotpot, is one of Finland's national dishes, cooked for Independence Day, family celebrations and Christmas: chunks of beef and pork, sometimes lamb, layered with onion, whole allspice and bay, covered with water and baked slowly for hours in a clay pot until the meats are falling apart in a rich, peppery broth. This dish contains pork. It is served with mashed potato and lingonberries. A common mistake is a hot oven, which toughens the meat. Chef's tip: do not stir or brown the meat; Karelian cooks let it bake low and slow, and the long cooking alone gives the deep flavour.

260 minScandinavian Curries

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Stekt strömming

Strömming is the small, silvery Baltic herring of the Stockholm archipelago, and stekt strömming is the city's working lunch: butterflied fillets sandwiched in pairs with butter, dill and mustard, coated in rye flour or breadcrumbs and fried crisp, then served with mashed potato and lingonberries. The best are sold from the green fish vans at Slussen, where they are wrapped in soft flatbread. Use fresh small herring or sprats. A common mistake is frying too many at once, which makes them steam and lose their crust. Chef's tip: press the pairs together firmly so the dill stays inside, and fry in hot butter until the skins crackle. The fish is done when opaque right through.

40 minScandinavian Fish

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Palt

Palt is the pride of Piteå on the Gulf of Bothnia in northern Sweden: large, dense dumplings of grated raw potato and barley flour wrapped around cubes of salted pork belly, simmered for an hour and served with melted butter and lingonberries, with cold milk to drink. This is a pork dish. Leftover palt is sliced and fried for breakfast the next day. A common mistake is using too little flour, which makes the dumplings fall apart in the pot. Chef's tip: squeeze the grated potato hard and test one dumpling before shaping the rest; it should hold together firmly when simmered.

100 minScandinavian Meat

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Kroppkakor

Kroppkakor are the big potato dumplings of Öland and Småland in south-east Sweden, made with a mix of raw grated and boiled potato, which gives them their soft, slightly grey look. On Öland they are the island's own dish, served at village feasts with melted butter and lingonberries; the usual filling is diced salt pork and onion. This version fills them with fried onion, mushroom and allspice. A common mistake is boiling the pot hard; the dumplings break up and turn the water to soup. Chef's tip: squeeze the raw grated potato hard in a cloth, then let the starch settle in the bowl and stir it back in; that starch is what holds kroppkakor together.

90 minScandinavian Vegetarian

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Äggakaka

Äggakaka is the farmhouse egg cake of Skåne, Sweden's southernmost province: a thick, puffy batter of eggs, milk and flour baked in a hot pan until golden on top and custardy inside, cut into squares and eaten with lingonberries. In Skåne it usually comes with crisp fried pork belly; this vegetarian version leaves the pork out and adds a little butter-fried apple on the side. A common mistake is opening the oven early, which makes it sink. Chef's tip: heat the pan with the butter until it sizzles before pouring in the batter, so the base and edges crisp.

45 minScandinavian Breakfast & Brunch

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Kolbullar

Kolbullar were the food of the charcoal burners who tended slow-smouldering kilns in the forests of Norrland and Bergslagen for weeks at a time: a thick batter of flour, milk and water fried in a pan over the fire, usually with pieces of salt pork mixed in. Today they are a favourite of Swedish hiking trips and forest festivals. This version leaves out the pork and is served with lingonberries and a pinch of flaky salt. A common mistake is spreading the batter thin like a crêpe; kolbullar are thick and chewy. Chef's tip: let the batter stand for 20 minutes so the flour swells and the pancakes stay soft in the middle.

30 minScandinavian Breakfast & Brunch

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Pinaattiletut

Pinaattiletut are thin, bright green spinach pancakes that every Finn remembers from school lunches, served in stacks with a spoon of lingonberry jam on the side; at home they are a quick, cheap family supper, and children like them more than they will admit. A common mistake is using fresh wet spinach without squeezing it, which makes the batter thin and the pancakes tear. Chef's tip: rest the batter for 30 minutes, so the flour swells and the pancakes flip without breaking.

40 minScandinavian Vegetarian

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Wallenbergare

Wallenbergare are named after the Wallenberg banking family of Stockholm, and they are the city's grandest patty: finely ground veal mixed with egg yolks and cold cream into a soft, almost mousse-like paste, rolled in fresh breadcrumbs and fried gently in butter. They come with buttery mashed potato, green peas, melted butter and lingonberries, and Stockholm's old restaurants still serve them every day. A common mistake is overworking or warming the mix, which makes the patties dense and greasy. Chef's tip: keep everything ice-cold and work quickly, and fry over a medium-low heat so the crumb turns golden while the inside stays tender. Minced veal must reach 71 °C.

50 minScandinavian Meat

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Swedish meatballs

In Sweden köttbullar turn up everywhere from Stockholm school canteens to the Christmas julbord, and most families keep a bag of homemade ones in the freezer for busy weeknights. These are small, soft and lightly spiced with allspice, made from a mix of beef and pork, so this recipe contains pork. They come to the table in a pale, peppery cream gravy with buttery mashed potato, sharp lingonberry jam and quick pressed cucumber. The usual slip is rolling them too big and packing them tight: they should be the size of a walnut and shaped with wet hands, never squeezed. Chef's tip: soak the breadcrumbs in milk for a full five minutes before mixing in the meat; that panade is what keeps them tender.

65 minScandinavian Meat

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Wiener Schnitzel

In Vienna's old Beisl taverns the Schnitzel arrives so large it hangs over the plate: a veal escalope beaten thin, coated in flour, egg and fine breadcrumbs and fried in plenty of hot fat while the pan is swirled, so the crumb lifts away from the meat in golden waves. Austrian law keeps the name 'Wiener Schnitzel' for veal; the pork version, very common in German homes, is called Schnitzel Wiener Art and is cooked exactly the same way. Serve it with a lemon wedge, lingonberry jam and potato salad. The most common mistake is pressing the crumbs firmly onto the meat, which stops the coating from puffing. Chef's tip: shake off the crumbs and lay the cutlet in only when the fat is hot enough that a crumb sizzles at once.

32 min

German Meat

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Goes well with lingonberry jam