“Semmelgröt and the raw bowl – the year the star is here”
“Now begins semmelvarianterna pop up. The question is what semla of the year semmelsnackis 2019 – raw-ball topped, cimlan, semmelshaken or grötsemlan? “
“Every year, new variations of semlor compete to become the star. Who does not remember the semmelwrapen, nachosemlan or nutellasemlan? But the trend is not very old, so late as 2015 came Tössebageriets semmelwrap, which marked the start of semmelinnovationerna.”
“the Man behind the trend, celebrity chef and konditorn Mattias Ljungberg, describes all the hype about the wrap that hysterical, and think that many latched on to the trend, hoping to enjoy the same viral pull.”
‘ hurry up with new ideas as most go out on that something sounds jätteknasigt and throw something together in an afternoon. But there are no shortcuts, but you must have a good product that is practical, affordable, and good. Since the hooks of the well media on the bad ideas, so they go a bit free ride on the phenomenon, ” says Mattias Ljungberg.”
“After last year’s semmelnachos launches Mr. Cake in years semmelgröt. The porridge is made from a blend of steel cut oats and regular oats – which is then flavored with cardamom. Porridge topped with milk, mascarponekräm, biskvisticks and toasted almonds.”
“At H&M’s café It’s the pleat in Stockholm, you can have your bun in the form of a shake made with a base of oat drinks, dates and mango, flavored with mandelsmör and cardamom. topped with kokosgrädde, hallonskakade popcorn and a skewer with blood orange, rawboll-bun and kiwi. There you can also start the day with an over night oats bun, oatmeal flavored with almond paste and spiced with cardamom.”
“Thimons in Nässjö and Devon have created a cimla, a symbiosis between the semla and citronmarängpaj. In the bottom, a brittle mördegsbotten, vetebulle, almond paste, lemon curd, cream and Italian meringue”
“in 2018, we could drink both semmelläsk and semmelöl. The question is how much bun all these variants really are, but this year’s current events, they learn to be.”
“Here is the recipe for buns that have become current events:”
