RecipeRon Nussey

Sweding food: why some recipes need to be remade, with ingredients you can actually find

RecipeRon Nussey
Sweding food: why some recipes need to be remade, with ingredients you can actually find
Turnip tops

Too many times I’ve seen newspaper recipes include things like turnip tops, saffron or wild hyssop and thought: who is every going to have the time, money or even be physically able to find these ingredients?

The further thought occurs: are these recipes actually really out there to be made at all?

This is where the idea of sweding comes in.

Sweding is fairly well known in the world of film, mainly from Michel Gondry’s film ‘Be Kind Rewing’, as explained here it means

“Re-making something from scratch based on what ever you can get your hands on.”

Applying the concept to cooking isn’t a big stretch: taking apparently difficult or inaccessible recipes and making them quicker to make, with easier to find ingredients*.

Who knows – some may even taste better than the originals…

Do you have any sweded recipes of your own to share, or potential recipes to swede?

* I’m conscious that on this blog I’ve used ingredients myself some people may not have access to (though try to suggest alternatives) – but turnip tops? Really?

Photo by StimpsonJCat