Kräftor kräftor kräftor!

Kräftor – Crayfish August is the season for kräftor crayfish in Sweden. But how did this tradition start in Sweden? What does it entail today? And what are some useful phrases for a traditional kräftskiva crayfish party? The history of kräftor in Sweden In Sweden, we have been eating kräftor for many hundreds of years. … Read moreKräftor kräftor kräftor!

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?

10 unmissable bars in Stockholm

Want some tips on where to go for a drink in Stockholm? The following list includes 10 bars, courtesy of The Local: http://www.thelocal.se/20150429/ten-unmissable-outdoor-bars-in-stockholm 1. Södra Teatern and Mosebacke, Södermalm 2. Mälarpaviljongen, Kungsholmen 3. Orangeriet, Kungsholmen 4. Rosendals Trädgård, Djurgården 5. Josefina, Djurgården 6. Nosh and Chow, Östermalm 7. Piren, Kungsholmen 8. Pharmarium, Gamla Stan 9. Berns, … Read more10 unmissable bars in Stockholm

Swedish vs. British weddings

One of my students, who has been to numerous Swedish weddings, has written this brilliant (and, of course, subjective) reflection on Swedish vs British weddings, which she has kindly agreed for me to share. Pictures (apart from last one) by http://www.evaberonius.se  Swedish vs. British Weddings The Ceremony In the UK: A church ceremony typically lasts up … Read moreSwedish vs. British weddings

Den Bruna Maten

Ever wondered what else Swedes are eating, apart from meatballs and that pickled herring? Well, nowadays the Swedish cuisine is very multicultural (with a lot of inspiration from for example Italian, Thai, Japanese and Mediterranean cuisines), and it is also characterised by fresh meat (fish in particular), crisp breads, and quite a bit of spices … Read moreDen Bruna Maten