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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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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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 developed 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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