Subterms
Photo and recipe by Linda Lomelino Semlor, or the singular semla, are soft, almond- and cream-filled cardamom buns traditionally eaten on fettisdagen or Fat Tuesday as a celebration before the fasting period of Lent. These are best served the day they are made, but if you have any leftover buns, soak them in warm milk. […] LEGGI TUTTO
Photo by Joann Pai At Restaurant Mandel in The Wood Hotel by Elite in Skellefteå, Sweden, you’ll find a unique type of semmelwrap called Gáhkku Semla. Gáhkku is a flatbread that originated from the Sámi people, an indigenous population native to modern northern Sweden and areas of Norway, Finland, and the Kola Peninsula of Russia. […] LEGGI TUTTO
