Treats à la Richard

Iwas born 26 years ago in the Swedish city of Härnösand and was raised in a family where tradition and culture have always played a big part of everyday life. I studied at restaurant school and at the same time began to work at Murberget, an open air museum in Västernorrland. The work included a great deal of traditional Swedish cooking – not meatballs and pancakes, but the food culture that existed long before that. I dug deeper into the subject, started to learn about cooking and the traditions around it and became fascinated by the folklore around food culture.

I’ve been collecting historical recipes for ten years now. Many of them are ‘secret’ and I’m not even allowed to write them down, so I have to remember them and test them until I know them by heart. Although I live most of the year in Gothenburg, where I work as a freelance designer and milliner, for the past three years I’ve worked summer seasons at Norra Berget museum in Sundsvall.

There, I get to practice my cooking skills out in a pasture, using lots of milk, cream and butter to demonstrate how important dairy products are in traditional Swedish food culture. By Richard Scholz Swedish Cheesecake

Ingredients:

5 L milk Cheese rennet 2 tbsps sugar 2 tbsps flour 3 eggs 1 dl cream 6 sweet almonds, (mix it together with the bitter almond with a mixer or similar) 2 bitter almonds cinnamon

Ingredients:

3 eggs 3 tbsps sugar 3 dl sour cream 1½ dl flour 10 drops of lemon juice

Ingredients:

6 egg yolks, whipped 500 g sugar 3 egg whites, whipped 500 g flour Cardamom Cinnamon Cloves Dried ginger

METHOD

Heat the milk to lukewarm, then add some rennet and let the milk thicken. Pour off the whey and mix the curd with the flour, cream, eggs, and almonds. Pour the mixture into a baking dish and bake for 45 min at 392 Fahrenheit (200 celsius). Serve it with cinnamon on top and your favorite jam and

Cream cake – a 200 year old recipe

whipped cream.

METHOD

Whip the yolks and sugar into a toddy. Add the flour, cream and lemon juice. Whip the egg whites into a meringue and add carefulinto the batter. Pour into a buttered baking dish and bake it in a water bath for 30 min ly

White gingerbread cookies

at 175 celsius.

METHOD

This is a very old recipe and there are no exact quantities for the spices, so you will have to test your way to success! Take a bit of each spice, mix them together and find your own favorite flavour combination.

Mix the ingredients together and make a dough. Let it rest for a hour in the fridge and then bake the cookies quite thin at 200 degrees celsius for 10 mins.