Posted by: idasm | February 16, 2010

Shrovetide and Shrove Tuesday


Shrovetide in Sweden

In Sweden we celebrate Easter in memory of Jesus’ resurrection. To Easter is also Shrovetide (=Fastlagen in Swedish). Shrovetide is the three days coming before  Lent, and during shrovetide you prepare yourself by eating very much  and have a party. The word shrovetide literally means in Danish,  evening before Lent, so it fits pretty well. The most important thing in  the days before Lent is to eat good food and to enjoy themselves in the  best way.

During shrovetide you eat a lot and nothing during Lent, so these two  are the opposites to each other. Shrovetide is over three days and it  begins with Shrove Sunday (the meat Sunday), then the blue-Monday  and the third and final day is Shrove Tuesday (= Fettisdag  in Swedish). You can also say Fat  Tuesday to Shrove Tuesday.

Shrove Tuesday

Shrove Tuesday has arrived in the same way as the other days, namely that it would eat much before Lent, and since the third day falls on a Tuesday so it became Shrove Tuesday. In the past, you could even call this day “The White Tuesday” because they ate  things with flour in. For example, pancakes and bread.

But these days, so Shrove Tuesday is celebrated by eating something called cream buns. There are buns with cream and almond paste inside.

Svensk semla (= cream bun)This is a cream bun, named semla. Do you eat those in Romania?

If you are not Christian, it’s probably pretty hard to know what these days are for. But now I have learned something new and hopefully you also learned a bit more about it!

/ Ida Söderström



  1. And we celebrate Easter but we haven’t Shrovetide in Romania 🙂 but is an interesting tradition.
    And we also eat this cream but not necessary before Easter,, we go and eat a cake when we want, is not a tradition…when to eat 😀

  2. Lent is also available in Romania – – and throughout the Christian world. It may not be celebrated by all Christian people, but there are many that do. Therefore, it is good to not generalize and say “we” when replying to an article without responding only from yourself and your experiences. Anyone in our groups may have different experiences to share here on our common blog…

    Shrove Tuesday might not exist in Romania and it’s always fun to learn something new, right? In Romania there is a similar day is celebrated March 9, Sfintisorii – This does not mean you can not eat cakes when you want the rest of the year, but it means precisely the kind of cakes will be provided in each house which is celebrating just during those days. We have to try to understand the importance of a tradition in the right way and compare our traditions with each other. It’s so fun and interserting to realize many similarities in our different countries :-).

  3. Very nicely done, Ida! 🙂 You are a real rock! I hope we can take advantage of current Romanian traditions shortly … It will be fun to work then.

  4. iami what good looks :P:D resembles less the savarin us 😀

    • Yes, you’re right! But no fruits and no syrup…

    • Savarine



      Dough: 250 g flour 15 g yeast 200 ml milk 1 egg 20 g sugar pieces (one teaspoon) salt 5 g peel oil 30ml lemon

      Syrup: 280 g sugar 400 ml water rum essence

      Decoration: 200ml cream vanilla jelly or jam that you like


      1) prepare a yeast dough consistency running
      2) leave to grow
      3) grease the savarin forms
      4) place the dough into shape and left to grow
      5) are baked under medium temperature
      6) allow to cool 12 h
      7) drank in hot syrup
      8) turn them up and down
      9) some jelly on the top
      10) cut a thin cap
      11) to raise the cap and decorate with whipped cream

      Preparation time: 3 h
      Complexity: Medium

    • Semla

      Svensk semla (= cream bun)

      Provides approximately 16 to 20 buns depending on how big you make them.

      Buns: 75 g butter, 2,5 dl milk, 25 g yeast, 1.5 pinch salt, 0.5 dl sugar, 7.5 dl flour, 1 tsp cardamom, ground

      1 dl eggs for brushing

      Filling: 300 grams almond paste, 1 dl milk, 3 dl whipping cream, some icing sugar


      1) Melt the butter in a saucepan, pour in 2.5 cups milk and heat to the finger warm (37 degrees).
      2) Little yeast in a bowl and stir in a bit of dough broth.
      3) Add the rest of dough broth, salt, sugar, cardamom, and most of the flour (save some for baking). Working together for a smooth and shiny dough separates from the edges. Add the dough to ferment in cloth for about 40 minutes.
      4) Pick up the dough on a breadboard. Bake out 1 bun per person by rolling the dough to baking table in your cupped hand.
      5) Add buns on a baking tray with baking paper and allow to ferment further for about 30 minutes, to almost double the size. Preheat the oven to 225 degrees.
      6) Brush buns with egg and bake them about 10 minutes in the middle of oven. Let them cool on the screen, under canvas.
      7) Cut a lid on each bun. Remove one of the giblets and place it in a bowl. Crumble almond paste, mix and dilute with 1 ml milk to a fairly loose batter.
      8) Distribute the filling in buns. Whip the cream and add a big click in each bun. Put on the lid, to aim a little icing over buns.

  5. yummie 😉

  6. yum yum !! (A) looks good!

Thank you for your comment! // Christin@

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