It’s Valborg today!

Valborg 2012

Happy Valborg! Valborg is the name of the 30th of April in Sweden. In Sweden, this is celebrated by lighting bonfires (majbrasor) all around the country in the evening, and people gather to watch the bonfires. Some places have fireworks (fyrverkerier). Once the bonfire is lit, it is traditional for a men’s choir (manskör) to … Read moreIt’s Valborg today!

Semlor – baka dina egna (how to bake your own semlor)

Have you tried semlor? It’s that time of year again! Tomorrow Tuesday is the day of the Semla. Semlor (plural, semla in singular) are cardamom-scented-cream-and-almond-paste-filled-buns commonly available from the official end of the Christmas season (tjugondag Knut on January 13th) until Easter although originally they were only eaten every Tuesday from Shrove Tuesday (Fat Tuesday) until Easter. Nowadays, well… let’s say we eat them a bit more often during this period of the year.

Here is my recipe for semlor

Ingredienser:

  • 75 gram smör
  • 2,5 dl mjölk
  • 25 gram jäst
  • 2 krm salt
  • 0,5 dl socker
  • 1 tsk stött kardemumma
  • 8 dl vetemjöl (ca 500 gram)
  • 1 ägg till pensling

Fyllning till semlorna:

  • 200 gram mandelmassa eller marsipan
  • 1 dl grädde eller mjölk att ha i mandelmassan
  • 3 dl vispgrädde att vispa
  • 0,5 dl florsocker att pudra semlorna med

Gör så här:

1. Mal kardemumman

2. Aktivera jästen (om du behöver – gör som det står på jästpaketet). Blanda ihop mjöl, socker, salt, och kardemumma. Tillsätt mjölk, jäst, och smält smör.

3. Blanda till en deg. Låt degen jäsa i 45 min, under en handduk.

4. Dela degen i 12 delar. Baka ut till små runda bullar. Lägg bullarna på bakplåtspapper. Låt bullarna jäsa i 30 min, under en handduk.

5. Sätt ugnen på 220 grader. Rör ihop ett ägg, och pensla ägg-mixen på bullarna. Grädda bullarna i ugnen i ca 8 minuter, tills de fått en gyllenbrun färg.

6. Under tiden, riv marsipanen. Tillsätt 1 dl mjölk eller grädde. Låt mixen stå ett tag.

7. Ta ut bullarna ur ugnen, låt dem svalna under en handduk.

8. Skär ut locket på bullarna, och skrapa ut smulorna inuti. Tillsätt smulorna i marsipan-mixen.

9. Lägg i marsipan-mixen i bullarna.

10. Vispa lite grädde, och lägg grädden på marsipan-mixen. Lägg sedan locket på, och pudra lite med florsocker. Tadaaa! Klart!

Or you could just buy some semla in any café in Sweden, or maybe at Scandinavian Kitchen in London if you are there?

Sunny Stockholm

I am in Stockholm right now, and the weather is glorious! I spent yesterday in the sun in a newly developed area in south Stockholm called Henriksdalskajen, a trendy and expensive place by the sea with board walks, cool cafés and swanky restaurants. 1 bedroom apartments starting price in the region of 3 million kronor. … Read moreSunny Stockholm

God fortsättning

Happy New Year – Gott Nytt År! And God Fortsättning, as we also say. I hope you have all had a wonderful Christmas. I have spent some time away from my computer, planning for 2012.  Have you made any New Year’s resolutions – or Nyårslöften, as we say in Swedish? Perhaps to practice more Swedish? … Read moreGod fortsättning

Lucia concert at Swedish Church London

I went to a Lucia concert last night at Swedish Church London last night. It was so beautiful, brought tears to my eyes. Went to the Swedish pub across the road, Harcourt Arms, before and after, for some Glögg. Also, the church hall served glögg and lussebullar after the service. Strongly recommending it for next … Read moreLucia concert at Swedish Church London

Snapshots from Stockholm

Much of the snow had melted (!). It was semla season… Hammarby ski slope is a cool place I think, it is a small ski slope in central Stockholm. My mum’s apartment is just a stone’s throw from the slope. Can’t beat a kanelbulle and coffee. We are pretty heavy coffee consumers, among the highest … Read moreSnapshots from Stockholm