On drying clementine slices

Yesterday, we went to the basement and looked through our Christmas boxes. Candles holders, zinc, gold, silver, ceramic. A basket with my favourite vintage glass ornaments wrapped in torn newspaper and packed in egg cartons kept closed with rubber bands. A couple of straw julbock [Yule goat]. Many adventljusstakar [Advent lights]. Four paper stars with their cables all tangled and their light bulbs wrapped in ...

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Feed the chefs #1 – Carrés au citron

You can ask any chef; staff meals are a luxury in the restaurant industry. Over the past ten years, I’ve come across almost anything. The baguettes we’d be sent to buy at the wonderful Des gâteaux et du pain, sliced in half lengthways, and placed on the bench along with a container of Bordier butter, one of home-made strawberry jam, and one filled with fleur ...

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On pâte sucrée (and my favourite lemon meringue tart)

I intended for today’s post to be short – almost-wordless short. Really, it was just meant to be a recipe that I developped for a nut-free pâte sucrée. And that what it is, in essence. With a few notes around it. In France – or at least at the pâtisseries where I worked, and in books and magazines – pâte sucrée will always call for ...

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Saffransbullar med mandelmassa

[Swedish saffron and almond buns] Sunrise: 9:33 AM Sunset: 1:28 PM Temperature: -11.8°C The Swedish saffron and almond buns you see here were made on the twenty-fourth of November. Perhaps, it was a Tuesday. Or a Monday. But I remember how we made the dough the night before. And topped it with marzipan butter in the morning, just as a trumpet in the distance started ...

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Une histoire de tarte au chocolat et oranges sanguines

[A story of chocolate tart and blood oranges] The story of this chocolate tart is a simple one. It all started when a friend asked me to show him how to make one. So we mixed butter and sugar. Added eggs and flour and cocoa powder. And of course salt, because a chocolate tart can never be perfect without salt. We lined an entremet ring ...

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On summer secrets – Feta and lemon dip

This is what happens when it’s summer. Or at least when it feels like it. We swim in the sea, or more accurately, we’re forced by that wave which chose the exact moment we stepped into the water to break into – what feels like – a herd of horses. It’s cold. For a second. And then, we decide we could stay there forever. Happily ...

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Almost wordless – Mandarine soup in a crisp dark chocolate tube

A mandarine soup that tastes better than bitting into the real fruit. The crunch of dark chocolate. I always seem to think I don’t like citrus and chocolate. But I do. And this experiment would taste delicious with a quenelle of ricotta mousse and a couple of almost-candied kumquats. Perhaps a few cubes of olive oil sponge. And a sprinkle of roasted pinenuts, possibly caramelised.

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