Our Lady of the… Waffle?
It would appear a play on words is actually the origin of this food-themed day. Learn more here, and then find a good recipe (like here for North American measurements or here for European measurements) to make your own!
Have your buns and eat them too!
This year “Fat Tuesday” falls on the same day as Women’s Day, today March 8. Some events in town are combining both traditions – why choose when you can celebrate both?
You can read a great history and description of Fastlagen, the stuff-yourself period preceding the privations of Lent in the old Swedish Catholic traditions, in this month’s issue of The Dynamo. There’s recipes, too!
It’s beginning to look (and smell, and taste) a lot like Christmas…
Emil Norlander (1865-1935), Swedish journalist, songwriter and writer and producer of revues; seen here buying his "glögg" (traditional Swedish mulled wine) for the Christmas of 1916.
The lights are on all over town, there’s snow everywhere, there’s music in the air… And maybe you’re getting in the mood for a visit to a Christmas market? Don’t miss your chance to join the Internationella Kollegiet trip this Sunday – details are here.
The kind people at the Fredriksdal Museer Och Trädgårdar, where the market visit is taking place, shared this recipe with us – and now we share it with you!
Homemade mulled wine (glögg)
Ingredients (about 5 liters)
• 5 liters of light beer/non-alcoholic beer
• 50 g ordinary yeast
• 2.5 kg sugar
• 1 bag of cardamom seeds
• 1 piece fresh ginger (about 50g)
• 1 bag of bitter orange peel
• 1 bag of whole cloves
• 500g raisins
• 1 cinnamon stick
• 0.5 kg peeled and sliced raw potatoes
Follow these steps:
Use a bucket covered with a towel or plastic wrap, stick a number of holes or use a demijohn with airlock.
1. Pour beer and sugar in the pan and stir until sugar is dissolved.
2. Dissolve yeast in a glass of lukewarm water. Add the yeast and spices in the pan and stir/shake well.
Fermentation should start overnight.
3. Let proof for about 3 weeks. Stir/shake every day. The mulled wine is ready when there is no carbon (bubbles) left.
4. Let stand so that the sediment sinks to the bottom then pour the mulled wine into a clean container. Let stand one day and repeat, this time through a sieve to avoid turbidity. Let stand undisturbed for a week for clarification.
5. Time to bottle! If possible, use a syphon to avoid sediment.
by Nadine März
There are many variants of this wonderful chocolate cake, but the general idea is American brownine meets chocolate pudding. It’s not difficult to make, but keep an eye on it so it doesn’t bake too long and lose its ‘gooeyness’. Most recipes use cocoa powder, but melted chocolate is even better…