Wednesday Recipe & Culinary Sweden

Haven't done a Wednesday recipe for a few weeks so it's about time! But first, wanted to share some Swedish government policy with you. Apparently Sweden wants to become (or thinks it is?) "the new culinary nation".

"Long, light spring and summer evenings, diversity of produce and manufacturing methods, unique nature and good chefs - that is why Sweden will become the new culinary nation."

But there is also a hard, economic rationale for this.

"The food industry is Sweden's fourth largest employer. Along with growing tourism, it is of major importance to rural areas...[sic] Statistics from the Swedish Agency for Economic and Regional Growth show that the turnover in the tourist industry in Sweden amounted to more than SEK 236 billion in 2007, with meals accounting for around one third of this tourist spending... [sic] [A] survey showed that more than 80 per cent [...] consider food and culinary experiences an important part of a holiday. Three in four people think that a culinary experience in the countryside can be a reason in itself to visit a certain destination."

Yet, most of the reasons are "soft" or "emotional":

• - The long, light spring and summer evenings ensure a special climate where fruit and berries grow slowly and gain in flavour.
• - Unique nature that supplies unique produce - The combination of nature and produce also offers an exclusive culinary experience. The sea gives the west coast its shellfish, which are world famous for their flavour; there are mussels and farmed oysters, and of course fresh fish caught every day. The great forests and wildernesses offer not just peace and quiet, but also game: an ingredient that holds a special place in Swedish cuisine.
• - Sweden has a diversity of produce and manufacturing methods, blending Swedish culinary traditions with inspiration from other countries. chefs are renowned the world over for their ability to make the best of this blend of tradition and innovation.
• - A growing food industry that is of major importance to entrepreneurial spirit and ventures are a strong contributing factor to a living countryside. This creates a regional food culture and a local identity.
• - Animal health and welfare are always a primary focus, along with organic cultivation, environmental approaches and sustainable food production in both cultivated and wild landscapes and in the sea. Sweden is also salmonella-free, which promotes consumer security.

The site also has examples of Swedish culinary classics (also in German) and - and this part I'm taking seriously - information on the conference on Climate Smart Food, held under the Swedish Presidency of the EU this autumn.

Last but not the least, my recipe (no picture today):

Pasta with peppers, mushrooms and shrimps - 4 servings*
1 onion
1 red pepper (paprika)
6-8 mushrooms (depending on size)
200 gr shrimp
2 jars of créme fraiche with paprika and chili (or regular crème fraiche with spices added)
2-3 cloves of garlic
salt & pepper
pasta

1. Chop up the onion and the pepper and slice the mushrooms
2. Fry the onions and peppers for a few minutes before throwing in the mushrooms
3. Add the crème fraiche, garlic and seasoning and bring to a boil. Let simmer for a few minutes
4. Start boiling the pasta (start the water earlier)
5. Add the shrimp and let simmer for a minute or so but don't keep them in there too long or they'll go hard/chewy

Serve with a nice salad and maybe some freshly-made bread!