Raw carrot cake energy balls

The days are now long again. With the sun setting at ten thirty pm and rising just a short hours later at two thirty am. And when I told Svante last Sunday “Det känns som sommar idag.”, he was quick to answer “Det är sommar.”, something that went in unison with his rhubarb plants, which have dramatically grown over the span of a few weeks. ...

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Carrés au citron

[Lemon squares] 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 ...

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Kalkbruket

We passed by this abandoned lime kiln on our way back from Åsen, and I had to stop the car. We parked by the small house across the road. We walked around the beautifully-decayed factory and right then, an almost-alternate reality opened in front of our eyes. It was breathtaking. Perhaps you don’t know, but I’m fascinated with industrial buildings, especially those that have been ...

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Pastry chef tips – Tour double

Single fold? Double fold? When it comes to laminated doughs, you find two types of tours (literally turns, although I tend to refer to them as folds in English): the tour simple – or single fold – and the tour double – otherwise known as double fold. I’m planning on making a post describing both types, along with some notes; but today’s pastry chef tip ...

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