Vad gott åt min första semla i går. Du har hunnit med massa sen jag var här senast mycket kul läsning må så gott mvh Daniel
How come they are not sold until January?
Looks like heaven.
Being a bit of a traditionalist, I don't really feel it's appropriate to eat a semla before February... And also, I don't care much for the almond paste or whipped cream, so I can just have the buns all year round!They do look pretty, though!
Hi Anne,I came across your blog searching for a recipe for Pepparkakor on the web. I dont know much about Swedish food, and somewhat I blame my Swedish friends as they dont speak very proudly about their cuisine. Anyway, keep posting and Good Luck.bestmehdi PS: I'll be glad you have a look on my foodblog on persian cuisine:http://cuisine-a-la-perse.blogspot.com/
my god, that looks and sounds divine!!! i love cardamom and almond paste...
Anna, it's actually what Swedes eat for Shrove Tuesday, before Lent - so the official date is in February. Cafés and bakeries start off early though, but *very* rarely before christmas. That's considered very out of season :) (Although I did find one late fall, but it felt all wrong.) :)
Oh wow they sound heavenly.
Thanks Anne! Would love to try one :)
That looks awesome! I don't think we have anything like that in Chicago!
Ah! Semlor is my very favourite, I always celebrate my birthday with one. Btw, I really enjoy reding your blog (Det är väl okej att kommentera på eng. ist. för sv, det borde ju vara trevligare för alla eng.talande som läser din blogg?).
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