Based on the Scandinavian smorgasbord- smorging is trending

The weather has become cooler, so it’s time to have your friends over for a chilled-out Sunday brunch or maybe a lazy but competitive game night or an entertainment-filled dress up movie night. We just have a few days of this great weather and all of us want to make the most of it.

The new way to entertain without much fuss is the Scandinavian way-or smorging. It’s based on the Scandinavian smorgasbord-an indulgent grazing (the art of dipping from plate to plate, nibbling a bit of this and a bit of that with no end in sight) style of eating.

To smorg: verb – to gather with friends and take pleasure in grazing on an assortment of creatively presented cheeses, normally presented in the Scandinavian style of the smorgasbord with a range of accompaniments.

What is Smorgasbord?


Swedish_buffet-Smörgåsbord By bigmick – flickr, CC BY-SA 2.0,

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A smorgasbord is a buffet style dining that is traditionally served in Scandinavian countries for special occasions for Saturday lunch. Smorebrod (open sandwich) are created from different components, often leftovers from dinner the previous night. Cheese, fish, meat and vegetables are laid out for guests to put together themselves on top of a piece of rye bread, which is the classic base. To add an extra taste dimension additional condiments like salted butter, mustard or preserved beetroots are also offered.

A smorgasbord is easy to prepare and is part of the new Nordic food movement. It has variety, flavour, texture and can be as healthy as you would like it to be.

Smorging means you don’t need to save your favourite cheeses for a special occasion or a traditional cheeseboard.  Dive into your fridge, raid your kitchen cupboard to put together a creatively crafted smorgasbord. Use whatever you have on hand to compliment your favourite cheeses and cold cuts.

If you are planning, remember your guests’ tastes- have a selection of olives, gherkins, dried cranberries, apricots and a selection of fresh fruit to compliment the cheese and meats.

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Successful smorging tips

*Have a selection of breads, bread sticks, crackers and toast.

*Plan the rest of your ingredients and poke around your kitchen and fridge to see what you find to make up your board.

*Try to include a range of tastes salty, sweet, sour and mild spice. Also, try to include a variety of textures so there is a balance between crunchy and soft.

*Choose some good cheeses and include a variety of soft, semi-hard, hard, as well as sharp.

* Have a selection of meats, pates, roast slices and vegetables too.

*Have plenty of dipping sauces, slices of lemon, condiments and chutneys on hand.

* Present your selection on large platters or wooden boards.

*Make sure you have plenty of cutlery like forks, spreaders, knives, cheese knives, spoons, tissues/napkins and some quarter plates on hand.

Don’t forget your pitchers of margarita and sangria.

*Last, but most importantly, have fun and make the best of what you’ve got. Try new combinations and see what happens!


Smorging-The great new way