My ultimate kanelbullar, un peu comme des brioches

[My ultimate kanelbullar, not unlike cinnamon brioches] Tomorrow is the 4th of October. A date that doesn’t go unnoticed in Sweden. Yes, tomorrow is kanelbullens dag [cinnamon roll day]. I must have felt that this post – which I promised to share with you long before I even knew kanelbullar had their own day – was waiting in my drafts for a reason. This is ...

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Le chasseur et le ceuilleur – Macarons à la pèche

[The hunter and the gatherer – Peach macarons] Today, I don’t have any magical stories to tell you. It’s summer. And that’s magical enough for me. Yes, I’ve walked barefoot in the grass. And sat on a bench where the river and the book that both lay past my eyes, almost became one. We’ve taken walks after midnight, with a glow in the sky that ...

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Rhubarb custard squares

In Kusmark, the apple trees, now heavy with blossoms are buzzing with bumblebees. The rhubarb has grown taller than me. Strawberry and raspberry bushes are just starting to bloom. Yes, every time we go there – more often than not on the weekend – I can’t stay away from the garden, mesmerised by how fast everything seems to grown around us. Soon, potato flowers will ...

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Basic pâtisserie creams: la crème pâtissière

The process. Crème pâtissière is the starting point for many other creams, which we’re going to discuss over the next few articles. It’s pretty straight-forward to make. 1. Bring milk and vanilla to the boil; allow to infuse for at least half-an-hour, then pass through a fine-mesh sieve. 2. Whisk the egg yolks and sugar until combined. Then mix in the cornflour. 3. Bring the ...

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Sugar, acid and pectin content of fruits

It seems like we’re having a bit of a jam week around here. I guess it’s only natural when the world around us blooms in an exponential kind of way. Here we’ve had a rather unusual month of May. Lots of sun. Lots of rain too. And because the temperatures rarely get above 20°C, once they will – perhaps after mid-summer – fruits will suddenly ...

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Small-batch rhubarb jam

I made this jam a week ago today. Of course, I had planned on telling you about it straight away, but exciting projects, a redesign, and kick-ass grades in my Swedish classes (insert thumb-up emoji here) got in the way. With Lisa’s comment in mind, I stirred the fruits into the hot syrup. She wanted a simple jar recipe. And here it is. No endless ...

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A quick note on anthocyanins and pH

I absolutely love to make jam; whether it’s ten kilograms of fruits or five hundred grams. Somehow, I’ve always found the process very calming, not unlike some sort of kitchen meditation. One thing I find especially wonderful is how much brighter the colour of the jam becomes after the addition of acid – and for the record, I use citric acid in most cases. This ...

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Oops # 5 – Un gâteau cassé et une glace au cake crumb

[A broken cake, and a cake crumb ice-cream] I am not patient. Or scared to burn my fingers. So this was bound to happen one day or another. Yes, let this cake be a reminder that impatience and hot cakes don’t compute. While I may never learn; I’ll have some cake crumb vanilla ice-cream in my freezer, for when the “good cake-half” will have been ...

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Case closed – Brutally honest banana cake

If you ever thought I’d leave bananas alone for another year or so, please pretend these words never existed while we take care of the cake you see above. No evidence will remain and we won’t even have to tell the universe about it all. Case closed. But if you’re anything like us, then I guess it’s a whole other story. Yes, in our house, ...

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Bonjour Mai

[Hello May] It’s always like this, when I bake more than I can blog about, I subsequently find myself wordless. Even more so this time, because this July will mark my ten years of blogging about food. Yes, some of you might not know but before comme un lait fraise, I used to write on foodbeam and mon petit navire, a more personal blog. And ...

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