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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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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Chasing rugbrød, part one

We waked, in the two cabins in those happy days, just before the sun came up, when the birds were in their loudest clamor of morning joy. Wrapped each in a blanket, George and I stepped out from our doors, each trying to call the other, and often meeting on the grass between. We ran to the river and plunged in,—oh, how cold it was!—laughed ...

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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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Bonjour juillet

[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 known it to be, but at times, these sort of ...

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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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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 forest. Or by the river. And, always, in the snow. ...

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The August break #2 – Pattern

A list of patterns from today. K’s eggs and bacon for breakfast. ♥ The evening sun through the blinds, projecting shadows on our wall. ♥ The fact that no matter how many times I’ve done it, I’ll forever be the worst at packing. Anxiety attack included. ♥ Tickles down my neck. ♥ Matcha bubble tea for le goûter. ♥ The soft pastels we bought yesterday. ♥ The ...

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Press pause

Exactly three months ago, I told you this: a list of things I need to blog about: the launch of #parispastryclub kannelbulle croissants, rhubarb and mascarpone cake, the best brioche! — fanny zanotti (@cacahuete) May 1, 2014 And that too: another list of things I need to blog about: some really exciting news, an amazing magazine mention (watch the news stands on May 7th). — ...

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