Category: In my kitchen

elastic-band-bowl

Les élastiques

[Rubber bands] I’ve been having a bit of a rubber band moment. You see I’ve always used them in the kitchen, in one way or another, but these past few weeks, I’ve found myself reaching for the bundle we keep in – what used to be – an ice-cream tub more and more often. So […]

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sourdough bread

Kusmark sourdough

I thought it would be nice to start my weekend boulangerie posts with a book quote. You know, being the weekend and all. Perhaps, you’ll want to do what I’ve doing and explore forgotten books. Yes, I’ve had time. To bake, to draw, to read. And yes, I’m extremely happy. On this subject, a few […]

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caramelised white chocolate and hazelnut macarons

Toujours dans la neige – Macarons au chocolat blanc caramélisé et aux noisettes

[Always in the snow – Caramelised white chocolate and hazelnut macarons] I’d like to tell you I’ve made macarons today. I had planned to. Really. Last week, we bought mandelmjöl [ground almonds] and florsocker [icing sugar]; mjölkchoklad [milk chocolate] and vispgrädde [whipping cream]. But you see, we’ve been for walks everyday. At times, in the […]

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surdeg

The weekend boulangerie

The weekend boulangerie will feature more detailed posts that explore the world of yeast – wether natural or shop-bought. I hope you’ll love these discoveries as much as I do. I will update this post right here as we go along, adding links to the articles I write every week (or so). I had planned […]

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tarte tropezienne

The sound of icebergs – La tarte tropézienne

There is the sound of the icebergs bumping into each other with every wave, not unlike a distant thunderstorm. There is the forest that I’ve walked through so many times before, now covered in a thick blanket of snow. There are lakrits [liquorice] cookies in the oven. And lights by every window we see. Yes, […]

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blind baking tarts

A few notes on blind-baking tarts

Butter the rings I like to butter my rings before lining with dough. It will slide down the ring more easily and won’t ever ever stick to it once baked. How to roll and cut the dough These days I always roll my dough in betwen two sheets of feuille guitare, a thin acetate. If […]

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zimtstern-3

That was Christmas – Zimtstern à la cannelle

We found a tree, just a few nights before Christmas. A bit of a happy coincidence. Not that we hadn’t looked everywhere before. Sold out or cheap plastic. And there it was, still wrapped in some sort of net. We named it Charlie; forgot about the pizza we’d set off to eat, and proceeded to […]

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