Swedish Potato Pancakes in 5 easy steps

You know when the rays of sunshine can’t quite reach and warm you, when the wind carries that first bite of coldness and the leaves starts to turn, that fall has arrived. In Sweden there’s a couple of dishes that becomes more popular as wool socks and knitted sweaters replaces shorts and bikinis.

The potato pancake with bacon and lingonberries is one of my go to dishes when the weather starts getting colder. The crispy fried potatoes with the greasy yummyness of the bacon and the tartness of the lingonberries creates a perfect combination of flavours, it warms you and it satisfy both your mind and your tummy.

Serves one person 2-4 potato pancakes depending on how big you make them

  1. You will need 2 medium sized potatoes. Peel and grate.
  2. There is only one way to make it taste even better. Add cheese! Grate and mix the grated cheese and potatoes together. Add a bit of salt
  3. Put a generous amount of butter in the frying pan. When it turns golden scoop the cheese/potato mix up in your hand so it cover your palm, smack it down in the frying pan and flatten with a spatula.

Slice the bacon in to strips and fry. You can fry them without cutting them in to smaller pieces to, it’s totally up to you. (We got our bacon from Lazuli farm )

4. The hardest part of the whole recipe. Wait…

When they start to smell amazing and getting golden – take your spatula and carefully slip it under the potato pancake, flip it over and get back to waiting…

5. When the other side of the potato pancake is a golden crispy brown they are done and you can transfer them from the pan to your plate. Add the bacon and a generous amount of lingonberry jam. I also added some micro collards that just made it really come together.


p.s There are some stores that carries Lingonberry jam, Ikea is one of them. Let me know if you find it anywhere else, Im always on the hunt for great lingonberry jam!

Continue Reading

micro Radish & Potato soup

It’s been a rainy and cold June (we even had some snow..) so we have been craving soup. We also had a little bit of extra micro radish on our hands so we figured we could combine the two and make something delicious!

It turned out so great that we just had to share it with you – so you too could feel warm in case this mosquito free weather continued 😉

You will need: (2 servings)

1 large yellow omion

2 medium potatoes

~ 160g micro radish

4 cups of vegetable or chicken broth (we used micro green vegetable broth)

1/3 cup heavy cream

2 table spoons of butter

Our triton radish has a really nice flavour and spice to them but the potatoes and cream tame the oumph

Dice the onion and slice the potatoes. Melt the butter in a large saucepan over medium heat and stir in the onion once the butter is a gorgeous golden brown. Saute until they’re tender. Mix in the potatoes and micro radishes, coating them with butter. Pour in the broth and bring the mixture to a boil. Reduce the heat once boiling and let it simmer for about 30 minutes.

Time to wait. Let the soup mixture cool for a while before transferring it to a blender. Blend until smoooooth.

Return the mixture to the saucepan and mix in the heavy cream. Stir as it gets warm and well blended. We served ours with radish flowers but you can also put micro radishes on top.

We paired our soup with a great steak, homemade garlic bread and fried mushrooms and onion. We didn’t mind that it was raining outside, it was quite nice to watch while enjoying this meal !

If you can’t resist and try this recipe – let us know how you liked it and if you post it on social media tag us @grubandshrub so we don’t miss your pictures!

Continue Reading

Lilac lemonade

Lilac in bloom
You can use the same recipe to make elderberry flower lemonade
recipe for lilac lemonade
  1. Placing the flower clusters on a flat surface for a while will allow all the bugs to evacuate. Rinse and remove all leaves and stems – they might make the lemonade bitter. Place them in a bowl.
  2. Wash the lemons and lime. Grate in to the bowl with flowers. Then squeeze the lemons and lime in to the bowl and add the citric acid.
  3. Add sugar to a pot of water and bring it to boil. Pour the hot water in to the bowl with the flowers, lemon and lime zest, lemon and lime juice and citric acid. Stir while you pour.
  4. Cover the bowl with a lid and let it rest in a cool place for 3-4 days. Stir once in a while.
  5. Filter the lemonade and pour in to clean bottles. Store in the fridge. It does not have a very long shelf life so freeze whatever you are not planning to use right away.


Continue Reading