How to make delicious Swedish cheese tuiles

Thinking of having a picnic with your friends or a few drinks under the sun this weekend? Food writer John Duxbury's recipe for Swedish cheese tuiles could be the perfect accompaniment or appetizer.

How to make delicious Swedish cheese tuiles
Cheese tuiles made with Västerbottensost. Photo: John Duxbury/


Makes: 16 tuiles

Level: Very easy

Preparation: 13 minutes (including eight minutes cooking)


Make these on a non-stick baking tray without any sides (as shown above), so that you can just slide them off, without breaking, on to a cooling rack.

Watch them carefully as they need to be just turning a nice golden colour when you remove them from the oven.

These can be made a day or two in advance and kept in a tin.


100g (4oz) Västerbottensost or Parmesan cheese

8 black olives, stones and halved (optional)


1. Preheat the oven to 200°C (400°F, gas 6, fan 170°C).

2. Line two large baking trays with baking parchment. (Or use two good quality non-stick baking trays.)

3. Divide the mixture into 16 small piles on the baking trays leaving plenty of space for the cheese to spread as it melts.

4. Place half an olive on top of each pile if desired.

5. Bake for between 5 and 10 minutes until golden and the cheese has all melted and is almost set. (I normally find 8 minutes is about right, but ovens do vary so watch carefully.)

6. Allow to cool for a couple of minutes and then slide on to a cooling rack.

7. Serve cold as an aperitif or as a garnish for soups, salads etc.

Cheese and chive tuiles

Mix one tablespoon full of finely chopped chives with the cheese.

Cheese and chili tuiles
Deseed 1 or 2 small red chili(s) and then dry carefully on a paper towel. (This helps to prevent the colour running.)

Finely chop the deseeded chili and mix with 100g grated cheese. Divide the mixture into 8 oblong mounds on baking parchment. Bake for 5-10 minutes at 150°C (300°F, gas 2, fan 140°C) until the cheese just begins to turn colour. (Note that this a lower temperature than for the recipe for round tuiles above as these are thinner.)

Let the tuiles cool for 1 minute or so and then trim the edges with a knife before the cheese completely solidifies. Once trimmed carefully transfer the tuiles to a cooling rack. These also go very well with broccoli soup.

This recipe was originally published on food writer John Duxbury's Swedish Food website


Recipe: Swedish chicken with morel sauce

Swedish food writer John Duxbury's recipe for chicken with morel sauce is a great way to warm up one of those dull March weekends.

Recipe: Swedish chicken with morel sauce
Chicken with morel sauce. Photo: John Duxbury

Chicken’s mild taste is excellent for showing off the earthy taste of morels and the addition of tarragon brings out the flavour in the chicken.

Morels have a short season from (in a good year) March to May.  They are not easy to find, but you can sometimes find them round scrubby woodland, waste ground or even in gardens.  They are poisonous raw, but perfectly safe when cooked.  They can also be bought on some markets.  Although they are expensive to buy, you don’t actually need many and, to put the price in context, a portion costs less than a pint of beer.

With a little bit of good fortune tarragon will be beginning to show its face as the last of the morels fade away for the year.  It makes for a delicious spring combination and a real party treat fit for any occasion.


Serves: 2

Level: Easy

Preparation: 10 minutes
Cooking: 60 minutes

Total: 70 minutes


•  If you can’t find fresh morels it is fine to use dried. Simply allow them to soak for 20 minutes in hot water and then drain thoroughly.

•  If you want to cut down on cream, use white wine instead.

•  If you increase the quantities, be sure to fry the chicken in batches.


50-70 g (2-3 oz) morels
2 tbsp plain (all-purpose) flour
salt and freshly ground black pepper
2 tbsp butter
2 pieces of chicken, skin removed
1 tsp finely chopped tarragon, optional
300 ml (1¼ cups) chicken stock, made with a bouillon cube
35 g (1¼ oz) shallots, peeled and finely chopped (2-4 shallots)
4 tbsp double (heavy) cream
1 tbsp lemon juice
1 tbsp dry sherry


1. Cut the morels in half lengthways and then brush clean. Try and avoid washing them but if you do need to pat them dry afterwards.

2. Preheat the oven to 150°C (300°F, gas 2, fan 140°C).

3. Mix the flour and seasoning on a large plate.

4. Melt a tablespoon of butter in a large frying pan (skillet). When hot dip both sides of each piece of chicken in the seasoned flour and then fry for about 4 minutes on each side until nicely coloured.

5. Place the chicken pieces in an ovenproof dish and pour half the chicken stock over them. Add the tarragon. Cover with foil and bake for 40 minutes, removing the foil for the last ten minutes.

6. After 20 minutes, melt another tablespoon of butter in a frying pan (skillet) and fry the morels and shallots for 3 or 4 minutes, stirring frequently.

7. Pour in the other half of the chicken stock and simmer gently.

8. When the chicken is cooked, pour the stock from the chicken into the pan with the morels and return to a rapid simmer for a couple of minutes. Meanwhile cover the chicken with foil again and leave it somewhere warm to relax.

9. Add the cream, lemon juice and sherry to the morel mixture. Let the sauce simmer gently for about 5-10 minutes until it has a nice consistency. Taste and adjust the seasoning, adding more sherry or lemon juice if desired.

10. Whilst the sauce is simmering, carve the chicken into slices. Spoon the sauce over the chicken and serve with rice.

Recipe courtesy of John Duxbury, founder and editor of Swedish Food.