Category: patisserie
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Lussekatter in progress
On the third Sunday of Advent, late night, here we are in the kitchen working the golden daugh for the Lussekatter. I couldn’t miss this very special Swedish culinary tradition dedicated to Lucia. I’m going to leave the soft daugh to leaven and rest all night long and tomorrow will keep on working on it.…
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Pink bonbons à la gelée for the last October weekend
The day started with a smooth pink toned jelly in mind. Pure pomegranate juice to become pink bonbons à la gelée to satisfy the palate of children and older children. They will love it, I thought. Soon, the pink jelly was almost done in a sauce pan. After I allowed the pink jelly to cool…
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In the season of pomegranates
It all started last Spring, when I saw those beautiful gem flowers delicately flourishing up on our tree in the garden. Day by day, they silently were quite well along branches and among shining, small, green leaves. Then, I wondered if it was going to be a good season for the pomegranate fruits. Even though…
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Ripe pomegranates, a welcome gift in October
October just started and has already given us a wonderful basket of ripe, juicy pomegranates we enjoyed to pick fresh from the tree in our kitchen garden. Not only they are a magnificent precious gift for our own health and excellent delicacy for our palate, but also they will be a welcome, appreciated present for…
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Strawberries or blueberries?
The season for strawberries and blueberries is here and it is the ideal time for filling the jars with some good home made jam. At the food market I found gorgeous baskets of fresh strawberries and blueberries for an affordable price and wondered, strawberries’ or blueberries’? Which jam to prefer on a slice of bread?…
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