En semester i Lövnäs, andra dagen

kokkaffe

[A summer holiday in Lövnäs, second day] A breakfast made of pumpernickel and boiled eggs, oats and cherry yoghurt was eaten by the rainy window. Soon enough we set off to the lake and had sweets before lunch. We settled for a little island, north of the lake, and as we came to the shore, […]

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En semester i Lövnäs, första dagen

first day in lovnas-11

[A summer holiday in Lövnäs, first day] Let me introduce en semester in Lövnäs, possibly photographed and written for my maman alone. Perhaps you’ll enjoy it too! We drove for hours, and I’m not going to lie, I might have fallen asleep; awoken once by Kalle saying my name and pointing out at a herd […]

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Bonjour septembre

walk in the forest kusmark-4

[Hello September] We haven’t had the first frost yet. But, early yesterday morning, there was something different about the air that happened to grow through the day. A crispness that wasn’t there before. Perhaps the smell of leaves that turn golden, too. A bus trip spent watching the red clock above the driver, which would […]

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And the weeks too

ducklings

The ducklings have been growing faster than our eyes can see. And the weeks too. I think it might be time to resume normal programming, don’t you?

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Bonjour juillet

apple-blossom

[Hello July] The sun has been setting just before midnight and rising shortly after one. Lilac bouquets have turned the bushes, which edge the sidewalk, into a purple dream. And ducklings have been following us during our evening walks by the river. We’ve had a wonderful month of June, perhaps not as sunny as I’ve […]

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Rhubarb custard squares

rhubarb square

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 […]

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Basic pâtisserie creams: la crème pâtissière

patisserie creams-6

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 […]

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Sugar, acid and pectin content of fruits

strawberry bush

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 […]

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Small-batch rhubarb jam

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 […]

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A quick note on anthocyanins and pH

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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 […]

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Case closed – Brutally honest banana cake

banana cake-2

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 […]

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Bonjour Mai

waffles

[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 […]

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