Where to find the prinsessemla in Stockholm

The prinsessemla, or prinsess-semla, was recently invented. Now it has reached Stockholm and Konditori Vallmofröt in Hagsätra. The creation is a fusion between two classic Swedish pastries; the semla and the prinsesstårta (princess cake). Since both are heavy in their whipped cream content, the combination is a quite good one, with both’s main features remaining noticeable. I liked it very much, but it is indeed rich and you might want to share it if you want to stay awake post-fika.

Where to find the prinsessemla

Konditori Vallmofröt in Hagsätra. Click here to open their website (in Swedish).

Stockholm’s best semla?

During my early days of eating (eg. when I was a kid in one of Stockholm’s Northern suburbs) I did not really like the semla. The semla (one semla, several semlor) is a Swedish pastry, consisting of a soft, sweet pillowy bun that is filled with (hopefully) fresh whipped cream and almond paste. When I was younger, I found it too rich and without anything to really contrast the extremely sweet taste.

In my later years I’ve started to appreciate the semla however, and this season’s been my most semla-intense so far, with several semlor downed even before tomorrow, the 28th of February. As you may, or may not know, February 28th this year is Mardi Gras, or Fat Tuesday, which also is semmeldagen or National semla day, in Sweden. This year I have found the wienersemla and it has brought my semi-new found love of semlor to a new level. Below are a few delicious one I’ve had lately.

The secret semla

Above is a hemla, which is short for hemlig semla, meaning ‘secret’ semla. The reason why it’s secret is, because the filling; whipped cream and almond paste, is hidden inside the bun. This one is from Wienercaféet.

The Danish pastry semla, Wienersemlan

Wienersemlan. My new favourite pastry, with a croissant-y or Danish pastry:ish bun (Wienersemla is from wienerbröd which is Swedish for Danish pastry) filled with whipped cream and almond paste. This one is bought from Magnus Johanssons Bageri. It is similar to a semla, and according to many not a real semla. So delicious though that it in my mind beats the traditional one (sorry traditional semla-lovers).

Semmelwrappen

Mention also to Tössebageriet’s delicious semla wrap, or semmelwrap as we call it. The traditional semmel bun has been smashed into a flat, semmel bun-flavoured wrap, which, like a semla, is filled with whipped cream and almond paste. Very delicious too.

What about normal semlor?

If you want to have a traditional proper semla however, the picture at the top of this post is from a breakfast dessert tasting of semlor the other day. The right one is a traditional one and was really delicious too. It’s like the wienersemla bought at Magnus Johanssons Bageri in Hammarby Sjöstad.

Update: A great traditional semla (pic above) can also be found at Älvsjö Konditori, just outside central Stockholm. The semla is one of the better I’ve had.

Sunday waffle fika at Älskade Traditioner

 

Just got back to the Sunday couch after a sugar-rushy fika at retroish café Älskade Traditioner on Södermalm in Stockholm. 

Älskade traditioner translates to “beloved traditions” in Swedish, and serves for instance savoury as well as sweet waffles, cakes, semlor, Swedish classics such as meatballs, Bullens pilsnerkorv (sausages) and herring. The place is located on trendy Södermalm and was packed with a Sunday fika crowd. The service was friendly but sort of chaotic with my waffle arriving a few minutes after being ordered, while my fika companion’s waffle arrived together with my latte 15-20 minutes later, after we asked the staff where it had gone. The waffles were delicious and prices decent fortunately.

 

Savoury club sandwich waffle with chicken, bacon and extra avocado.

 

Nutella waffle with whipped cream, strawberry ice cream and fresh strawberries. Reminded me of the ‘pancake cakes’ I had as a child.

Banana split waffle. Also very good.

Price and website

While not exactly inexpensive at 95 kronor for a nutella waffle, prices are still pretty good considering the area as well as quality. A tasty latte was 40 kronor.

They do not have a website, but their Facebook page has some info about location etc.

Dinner at Mosebacke Etablissement (Södra Teaterns Restaurang) in Stockholm


I recently visited Mosebacke Etablissement, the restaurant of entertainment venue Södra Teatern, situated at Mosebacke Torg on (or more like on top of) Södermalm in Stockholm. 

The restaurant has a new menu that I was invited to try (eg. the meal was paid for by the restaurant). The menu has a focus on ‘aware’ comfort food, according to themselves. Most of the dishes are meat and fish free. However you have the option to add a supplement of 100 grams of meat or fish to any dish. Mosebacke etablissement serve ‘medium sized dishes’, meaning you’ll meed about 3-4 to get full if you’re decently hungry like me. We ordered from the standard a la carte menu, and tried most dishes. Above is the tastiest dish, grilled endive with a smooth and smoky Jerusalem artichoke purée as well as artichoke crisps. Delicious with great contrasting textures. 

 

A mini pizza, served in an equally mini pizza box. The pizza was served room temperatured with a Västerbottens cheese crème, whitefish roe and pickled red onion. Delicious.

 

The fried feta cheese salad sounded great, and tasted good, but was less impressive than I had hoped for. Good quality lightly fried feta cheese, baked tomatoes, basil foam and a tapenade-y ‘sauce’. Also a couple of dried olives that we found in a few of the other dishes.

 

Beanotto (bönotto), was a risotto flavoured bean ragout of sorts. Beans, parmesan, shiitake mushroom, and smoked onion. Creamy like a risotto with nice al dente beans. The recommended 100 grams of grilled steak worked well with the beanotto.

 

Benedict. Brioche, smoked mushroom and hollandaise sauce. Tasty like a benedict should be. Probably works better for brunch than as a dinner dish.

 

The vegetarian take on Swedish blodpudding or ‘blood pudding’, which is similar to the British black pudding was quite cool. They’ve managed to make a beetroot version that was relatively close to the real deal. Served with lingonberries, fried apple wedges and browned butter. Yum.

 

When it was time for dessers, we decided to try all of the menus three options, for the sake of research, of course. First up was the raspberry ice cream with a licorice band, lemon meringue and sorbet.

 

Next was a chocolate brownie with passion fruit ice cream, a passion fruit ‘band’ and granola.

Finally, and most creative was the popcorn ice cream that was served with an apple compote and cinnamon. I think I hinted some extra browned butter in this delicious dessert.

The verdict

All in all, it was a nice, tasty dinner at Mosebacke Etablissement. It’s not Michelin food, but for 90 sek a dish it’s still a quite good deal considering it is both tasty and pretty dishes that are served. Some of them better than others. Next time I’ll have a Västerbottens cheese and löjrom pizza with a glass of bubbly finished with the popcorn ice cream.

Price

€€

Website (with menu and online table reservation)

Swedish Christmas

Just got back home a couple of kilos heavier after three days of Christmas celebrations with family. 

Swedish Christmas is mainly celebrated on ‘Julafton’, which is Christmas Eve the 24th of December. The day is usually started with some kind of Christmas breakfast. Then many people watch the 3 pm Disney’s Christmas or “Kalle” (from Kalle Anka, meaning Donald Duck). So did we, but this year we substituted the glögg (mulled wine) and gingerbread cookies with champagne and Skagen mix on Finnish rye crisps.

After ‘Kalle’ and exchanging Christmas gifts it’s time for the main event, which of course is the traditional Swedish julbord (literally Christmas table). The julbord is a buffet (smorgasbord) of various Swedish Christmas foods. We served gravlax salmon, meatballs, mini ‘prince’ sausages, cream sauce, creamed kale, red cabbage, Jansson’s temptation, pickled herring, potato salad as well as a couple of Finnish vegetable baked ‘casserolles’, since my family originally is Finnish. With this we had Christmas beer, red wine and a soft drink called julmust. For dessert a British Christmas cake as well as chocolates and Christmassy candy. On the 25th of December you basically do it all again with the leftovers.

Now it’s time to reload before the upcoming new years celebration and give heart and liver some time to recover.

Swedish Christmas recipes

If you need some Swedish Christmas recipes, visit my old Scandi recipe site Scandinaviafood.com.

God jul (Merry Christmas)!