{"id":257,"date":"2007-02-20T20:51:34","date_gmt":"2007-02-21T01:51:34","guid":{"rendered":"http:\/\/www.toomik.net\/helen\/wordpress\/?p=257"},"modified":"2011-05-28T21:13:26","modified_gmt":"2011-05-28T20:13:26","slug":"semlor","status":"publish","type":"post","link":"https:\/\/www.toomik.net\/helen\/blog\/2007\/02\/20\/semlor\/","title":{"rendered":"Semlor"},"content":{"rendered":"

\nToday is Shrove Tuesday \/ Pancake day \/ fettisdagen<\/i> \/ vastlad<\/i>. In both Sweden and Estonia there is a tradition of eating semlor<\/i> \/ vastlakukleid<\/i> on this day. (If you have never heard of these, The Local helpfully provides The lowdown on Sweden’s best buns<\/a><\/i>.)\n<\/p>\n

\nWhile I have long been doing most of the cooking in our house, Eric is the master baker. My theory is that cooking is too nitty-gritty and pedestrian for him. But give him a proper big project – gingerbread cookies, semlor<\/i>, even pancakes or lasagne – and he’s hooked.\n<\/p>\n

\nSo this year, and indeed almost all of our years here in London, Eric baked semlor<\/i>. I don’t think he ever did it in Sweden where quality semlor can be bought in every bakery for months, but here it brings back a bit of home.\n<\/p>\n

\nThere are some differences between the Estonian and the Swedish traditions. Swedish semlor<\/i> are filled with almond paste and whipped cream. As far as I can remember, an Estonian vastlakukkel<\/i> only had whipped cream as filling – possibly because it was almost impossible to get one’s hands on almonds or almond paste back when I was a child. Or maybe it has always been that way.\n<\/p>\n

\nAlso, some Swedes drown their semlor<\/i> in hot milk. I’ve always found this habit most bizarre – I prefer my milk on the side, in a glass – but to each his own.\n<\/p>\n\n\n\n
<\/td>\n<\/td>\n<\/tr>\n
Semla<\/i>, my way<\/td>\nSemla<\/i>, Eric’s way<\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Today is Shrove Tuesday \/ Pancake day \/ fettisdagen \/ vastlad. In both Sweden and Estonia there is a tradition of eating semlor \/ vastlakukleid on this day. (If you have never heard of these, The Local helpfully provides The lowdown on Sweden’s best buns.) While I have long been doing most of the cooking […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[745],"tags":[],"class_list":["post-257","post","type-post","status-publish","format-standard","hentry","category-food_and_cooking"],"_links":{"self":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/257","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/comments?post=257"}],"version-history":[{"count":1,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/257\/revisions"}],"predecessor-version":[{"id":2910,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/posts\/257\/revisions\/2910"}],"wp:attachment":[{"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/media?parent=257"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/categories?post=257"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.toomik.net\/helen\/blog\/wp-json\/wp\/v2\/tags?post=257"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}