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Sweden: sky, supermarkets and sandy beaches

By Changmoh • Wednesday, 11 March 2015 • Food & Drink, My Holidays, Travel

I am writing this post from a windswept but beautiful coastal town of Simrishamn in Sweden. It feels like a deliciously random place to be and is surprisingly beautiful, even this early in the year when the trees are still bare.

windmills dot the coastal roads around this area in Southern Sweden

I am not here to visit Sweden though, I am here to see a dear friend who happens to now live here. We arrived late last night, from Singapore, in darkness – my favourite time to arrive somewhere new for the simple fact that when you wake up the next morning, it feels like you have been teleported.

Before dinner at Bloom in the Park this evening, I had just two demands for my first day: a walk on a windswept, deserted, white sandy beach – all of five minutes drive away – and a trip to the local supermarket. Your own supermarket may be excruciatingly dull, but go to one in another country and it’s a different experience entirely. (I feel the same with pharmacies – especially French ones.) Anyone with me?

Here’s wish number one (below). The sea is the Baltic and it’s surprisingly unsalty (no, I didn’t try any). The white dots are, rather amazingly, thirty or so swans; it’s that unsalty.

Krys beach

 

CMG at the beach

Supermarket sweep took place this afternoon. Swedish essentials turn out to be ‘cakes’ of amazing crispbread; Ryevita, move over. There were well over 30 brands to choose from.

Eating crispbread in sweden is a national pastime

The round packs of crispbread on the bottom shelf are vastly superior to their rectangular cousins, apparently.

Next up was wild garlic salt, with lovely unbroken crystals muddled with chopped, dried, locally grown peppery leaves of wild garlic.

wild garlic salt

 

Caviar comes in tubes here in Sweden

Caviar comes in toothpaste tubes here. It’s not elegant but it’s extremely cool and Nille, (pronounced ‘neeler’) the friend we have come to visit, steered us towards Kalles which is his favourite.

Smear it liberally on aforementioned crispbread.

If you are in Sweden then you are obviously going to need mustard to make gravadlax sauce with. Nille’s secret recipe for making the best ever dill sauce for your home cured gravadlax coming up shortly. With over 100 varieties of mustard to chose from…

Mustard shelf

he says this is a winner:

The best mustard for dill sauce

Beautiful un-tubed fish eggs seemed like an obvious choice…

Lump fish

…and of course no trip to Sweden would be complete without some Dime (or Daim) as it’s called here:

Daim

Next stop: London.

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Shanghai Tangs...but a tenth of the price
Nille's famous mustard & dill sauce

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    The Chinese Angmoh
    Why the strange name? Changmoh is an amalgamation of the words Chinese & 'Angmoh' (local speak for Caucasian should you be reading this in a country other than SG) // I'm an English girl living in Singapore and love the local way of life so much that I actually think I’m half Chinese. Maybe even three-quarters // Freelancer writer, author and editor ... you read it here first.

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