My Gothenburg Christmas Delight

From what I had heard and read, Sweden is a country of innovation. Just take Ikea for example. A furniture business that not only sells their wares disassembled for convenience, production value and price point but excites people to master the skill of carpentry with little more than a pack of screws and a pictorial graph. A society that cultured such a premise was one well worth visiting in my opinion.

gothenburg-SwedenUsing some frequent flyer miles I had saved up I got a ticket to Gothenburg. Arriving in December after Queensland (Australia) summer temperatures was quite a shock to the system, but my interest in sport spurred me on to face the weather. I love being active and travelling in winter meant I had to take advantage of the chance to ski.

Brudarebacken Ski Slope is Gothenburg’s only downhill ski slope and its length and drop favoured my rudimentary ski skills nicely. Everyone was so friendly that falling onto people in my clumsy state wasn’t so terrible. A nicer way to develop my ski skills was the cross country skiing I did at the OK Landehofs ski resort in Landvetter. The mix of artificial snow and real snow track gave me plenty of time to hone my use of the ski poles as well as learning to balance myself more appropriately on the skis themselves. Sweden has such beautiful countryside that it made for an extraordinary setting for outdoor exercise, compared with the rugged bushland or yellow sandy beaches of Australia that promote water sports above all.

Gothenburg’s Christmas markets were phenomenal. Australia just doesn’t have the same vibe of Christmas compared with what the Northern Hemisphere countries deliver. Liseberg Christmas Markets are the biggest in Scandinavia and they certainly delivered. The stall holders were traditional artisans and local producers who were very passionate about their wares. They were also easy to converse with due to their exceptional English skills (now that I think about it, most people spoke great English). I am not one for shopping but the experience of buying traditional and handmade gifts for my family and friends for Christmas was very enjoyable.

When travelling (and really any other time) I always think you should follow your stomach. One of the best ways to experience a new city, country and culture is to dine on traditional fares. Gothenburg is a wonderful hub of modern eateries, conventional restaurants and hole-in-the-wall delights. Smorgas became one of my favourite lunchtime choices; they were a delicious twist on my standard Aussie Vegemite ‘sanga’. The colourful faces of Prinsesstartas sang out to me from bakery windows and I’m glad I succumbed as the reward was an amazing amalgamation of Victoria sponge cake and custard tart, a truly delightful afternoon treat. I couldn’t possibly visit Gothenburg without procuring the best example of Swedish meatballs I could find. Kock and Vin, a Michelin star restaurant, was a lip-smacking example and I was more than happy to break with convention and lick my plate when I was done. And I’m thankful I’ve read a recommendation for Rokeriet i Stromstad, where I’ve had one of the best meals in my life. Trying foreign cuisine does seem to bring lots of joy to most travelers, and it is certainly the same with me.

Overall Gothenburg has a very open, welcoming and inviting feel to it. The city centre is kept so beautifully and the snow really does create the clichéd but much appreciated winter wonderland experience, especially for someone coming from the Land Down Under known for its heat.

This article was written by Mark Tomich.

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God Jul!

God Jul

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Julskyltning – a Swedish Christmas tradition

“Julskyltning” or “skyltsöndag” as it is usually called is a tradition in Sweden since mid-late 19th century. In the middle of the 19th-century the shops started make special preparations before Christmas by decorating their display windows. It took a few years and in the late 19th-century it made a breakthrough as a happening before Christmas. There were a lot of competition between different shops to make the best display and preparing the displays involved a lot of secret keeping. At a given time on a specific day the displays were uncovered and the people of the city could go and enjoy the new displays. The “Skyltsöndag” used to be the last Sunday before Christmas but nowadays it’s usually the last Sunday in November.

At this time of year the sun rises at about 8.30 am and sets in the evening at 2.45 pm in the Stockholm area and Christmas decorations involves a lot of illuminations that makes city a glow in the night.

The preparations for “skyltsöndag” also involves decorating the city for christmas and below you will can see photos from Stockholm taken this year of decorations and display windows.

One of the more known department stores in Stockholm is NK (Nordiska Kompaniet). Their displays at Christmas are visited by a lot of people and something of a happening. The display for this year has a book theme.


Nordiska Kompaniet

This is the NK store at Hamngatan, Stockholm



An illustration of a famous poem called “Tomten”



Pettsson och Findus

“Pettsson och Findus” – two much loved characters from a series of children books.




“Tomtebobarnen” is a children book written by Elsa Beskow.


Tant Grön, Tant Brun och Tant Gredelin

“Tant Grön, Tant Brun och Tant Gredelin” is another book for children written by Elsa Beskow.



Pippi Longstocking

“Pippi Långstrump” or Pippi Longstocking is another much loved character from children books written by Astrid Lindgren.


Alla vi barn I Bullerbyn

“Alla vi barn I Bullerbyn” is another book by Astrid Lindgren.


Sturegallerian, Stureplan, Stockholm

This is the Christmas decoration at Sturegallerian, Stureplan, Stockholm.



“Biblioteksgatan” or Library street close to Stureplan in Stockholm. At the end of the street you’ll find the Swedish National Library.



Sergels Torg

This is the decorations at “Sergels Torg” in Stockholm.




And finally a view along “Klarabergsgatan” close to the railway station in Stockholm.


Wish you all a Merry Christmas and a Happy new year!

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How Pepparkakor Makes My Christmas Swedish

pepparkakorI grew up the daughter of a Swedish immigrant to the US and for us, Christmasjul – was the most important celebration of the year. In the days before email and Facebook and Google hangouts, when Sweden was so very far away that my mom called home only once a year, on julafton (Christmas Eve), Christmas was my mom’s best chance to share with my sister and me what she could of her childhood in Sweden.

These days I have my own household and kids, and I want to make sure that I pass on the same traditions that my mom passed on to me. I start at the beginning of December with my julbaket – my Christmas baking. As far as my kids are concerned, cookies are the most important jul tradition- right up there with the presents! The most significant cookies, traditionally speaking, and as measured by quantity, weight and volume, are pepparkakor – the famous Swedish ginger cookies.

Many celebrations center around special foods, but historically, at least, when Sweden was not as rich as it is now, and when there weren’t supermarkets stocked throughout the winter with a variety of foods, planning the julbordet (the Christmas table or buffet) must have implied a certain calculation, a reckoning of the sacrifices that might become necessary during the lean months ahead. Behind the display of Christmas bounty there lay the fervent hope that domesticated animals would survive the winter on the hay that (hopefully) filled your barn, and that your family could survive on the food stored in your cellar. It must have been a sometimes nerve-wrecking balance to strike: the mandate to mark the solstice (and/or the birth of Christ) today, versus the ongoing goal of survival!

But at this moment in time it’s all about pepparkakor! The dough starts innocently enough in a big heavy pot on the stove, filled with water, sugar, spices, lots of butter and some brandy. Here you can see it all melted together into a beautiful, silky brown liquid that makes the house smell delicious. Stir it and when it is cool add the flour, little by little. Then I let the dough sit out in a bowl, or maybe wrapped in plastic, until the following weekend. Don’t worry, the spices will preserve it; it won’t spoil!

When it’s time to bake, get started by preheating the oven, greasing cookie sheets, and getting out the rolling pins and cookie cutters. My mom always makes her pepparkakor heart-shaped, so that’s what I do, too. To me it wouldn’t seem right to make them any other shape, but there’s no law against it, so you can be as creative as you like. (Also like my mom, I make my smörkakor star-shaped; I’ll bake them when it gets closer to Christmas. I also bake bonnkakor, skärgårdskakor and havreflarn, but I do not roll them out and cut them into shapes.)finished pepparkakor

Pepparkakor are prettiest, and taste the best, if you can roll them out nearly paper-thin. Probably because I only make them once a year, it usually takes me a few sheets worth to get it right. Then I really start to roll! My recipe makes enough dough for 3 or 4 straight hours of baking, and by the end of that time I have three large tins full of cookies and two very sore feet!

I sometimes ask myself, why do this? It takes several hours of prime December weekend time; there are always other things going on and certainly other things that need to be done around the house. I wouldn’t have to bake all these cookies…would I?

Well, the truth is I do have to. I feel a tremendous sense of responsibility, and pride, in carrying on this tradition, and in demonstrating to my children and to myself, in a very tangible way, that, even though we live in the suburban US, where plastic Santas and Black Friday stampedes reign, we stand a bit apart. In our hearts we hold the dark northern sky, the moonlight on the snow, tomten with his sleigh, the julbord by candlelight. The truth is, I will probably still be baking these cookies when I am so old that I can barely stand!

This year we added something new to the big pepparkakor bake. My husband got our Swedish friend Lars to join us via a Google hangout. He gave us the shocking news that, nowadays, real Swedes actually buy their pepparkakor dough at the grocery store! We were horrified! But it’s okay for them, because they don’t have to make any special effort to be Swedish. They are Swedish 100% of the time, no matter what they do.

For me, though, the julbaket is more than just baking. Even more than a Google hangout, participating in this traditional activity shrinks the distance between me and the faraway land of Sweden. All of the effort, the stirring, the kneading, the rolling – even the heat from the oven and my aching feet – add up to time spent with my mother and my mormor and all the women who came before them, planning and preparing a special meal for their families. They accept me into their company, so that I, too, for a few hours at least, am a real Swede!

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