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  - Spring
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- Biscuits & cookies
- Breads & buns
- Cakes
- Chocolate
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lovnas third day-20

September 7, 2015

Written by fanny

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Bonjour

Fanny

Pastry Chef

Bonjour! And welcome. Here you'll find recipes and stories that I share from my kitchen in the north of Sweden, just under the polar circle. I hope you'll stick around <3

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2 4 A P R I L in the north of Sweden. It snowe

2 4 A P R I L in the north of Sweden.

It snowed and then some more.
Almost impossible to imagine that it will be all gone in just a few weeks.

Today, I took my sweet peas outside. It’s my first time growing them and I hope the hare that’s left tracks in the snow by the edge of the forest doesn’t get to them. Wishful thinking!

On Monday we had the honour of making a four-cours

On Monday we had the honour of making a four-course dinner in Boliden Brukshotell, which was built in 1926.

The kitchen, which once served lunch to over 200 guests, had fantastic vintage ovens and stoves. Even a wooden chest of drawers for dry ingredients like flour, sugar and more.

Picture cabinet after cabinet filled with golden-rimmed porcelain and silverware.

Such a fascinating experience to cook in that kitchen. And I couldn’t help but wonder what it must have been to work there in the 30s.

We spotted the first vårstjärnor [scilla] last S

We spotted the first vårstjärnor [scilla] last Sunday. But still no butterfly for this spring. We usually see the first one around mid-April.

A plump prinsesstårta [Swedish princess cake]. Th

A plump prinsesstårta [Swedish princess cake]. The perfect fika?

Follow along as I make prinsesstårta, Swedish pri

Follow along as I make prinsesstårta, Swedish princess cake. It has become a bit of a tradition for me to make one for birthdays and celebrations.

It starts with my all around sponge cake, which I divide into three, and layer with whipped cream and crème madame, as well as raspberry jam, and wild blueberries from last summer.

I then top the cake with a fluffy pillow of whipped cream, and smooth it into a dome.

After this, it is time for me to get on with the marzipan. For this cake, I wanted to create a marbled effect so I coloured half the marzipan using spinach powder. I then simply roll it and twist it, and roll into a large disk onto a lightly floured surface. I cover the cake with the marzipan, smooth the sides, and cut off the excess using an entremet ring.

Voila!

Ducks, geese and cranes have arrived! It’s alwa

Ducks, geese and cranes have arrived!

It’s always such a mesmerising moment to be able to watch them as they settle in our meadows.

Make a tårtbotten [I like to call it my all-aroun

Make a tårtbotten [I like to call it my all-around sponge cake, literally cake-bottom] with me.

Today, we’re heading to Kusmark to wish K’s dad a happy birthday. I’m making a prinsesstårta [Swedish princess cake] as the tradition goes.

This sponge is made in less than ten minutes from cupboard to oven. A favourite!

You’ll find the recipe on my blog, linked on top.

E N L Ö R D A G På @bryggargatan. Hummus tal

E N L Ö R D A G

På @bryggargatan.

Hummus tallrik. Grillade tomater, krispiga kikärtor, chili och pinjenötter. On the side? Flatbread med @svedjanost!

L A S T D A Y I N M A R C H For my own record

L A S T D A Y I N M A R C H

For my own record + loads of sweet peas!

P I C K I N G P A N S I E S

P I C K I N G P A N S I E S

1 5 M I N U S Och glassbilen är här! Det blev

1 5 M I N U S
Och glassbilen är här!

Det blev confettiglass och sandwich för oss.

On Monday, all Sienna wanted for fika was a dammsu

On Monday, all Sienna wanted for fika was a dammsugare [literally, “vacuum cleaner” - a traditional Swedish pastry made with cake crumbs, butter and coca, rolled in marzipan].

Before I knew it I was crumbling the cake leftover from our Easter lunch, tempering milk chocolate, and sending K. to the supermarket to buy marzipan.

I coloured it using natural food colourings. Golden beet for the yellow, spirulina for the blue, beetroot for the pink, and spinach for the green. And rather carelessly rolled the marzipan into a stripe pattern.

Wonky AF but Sienna gave them 10/10.

SHOULD I POST THE RECIPE?

#dammsugare #punschrulle #fika #swedishfika

L I V E T #våfflor #waffles #lagamatute #outdoor

L I V E T

#våfflor #waffles #lagamatute #outdoorcooking #castironcooking #friluftsliv

Waffles cooked in cast-iron over a fire > everythi

Waffles cooked in cast-iron over a fire > everything.

#våfflor #waffles #lagamatute #outdoorcooking #castironcooking #friluftsliv

H A P P Y P L A C E #våfflor #waffles #lagamatu

H A P P Y P L A C E

#våfflor #waffles #lagamatute #outdoorcooking #castironcooking #friluftsliv

Det går också fint att grilla varma mackor i vå

Det går också fint att grilla varma mackor i våffeljärnet.

#varmamackor #grilledcheese #lagamatute #outdoorcooking #castironcooking #friluftsliv

En alldeles perfekt första april. Snö, pulka och

En alldeles perfekt första april. Snö, pulka och varma mackor.

It might have been snowing but we packed some lunc

It might have been snowing but we packed some lunch and headed for the pulkabacke [sledding slope] on the edge of the forest.

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2 4 A P R I L in the north of Sweden. It snowe

2 4 A P R I L in the north of Sweden.

It snowed and then some more.
Almost impossible to imagine that it will be all gone in just a few weeks.

Today, I took my sweet peas outside. It’s my first time growing them and I hope the hare that’s left tracks in the snow by the edge of the forest doesn’t get to them. Wishful thinking!

On Monday we had the honour of making a four-cours

On Monday we had the honour of making a four-course dinner in Boliden Brukshotell, which was built in 1926.

The kitchen, which once served lunch to over 200 guests, had fantastic vintage ovens and stoves. Even a wooden chest of drawers for dry ingredients like flour, sugar and more.

Picture cabinet after cabinet filled with golden-rimmed porcelain and silverware.

Such a fascinating experience to cook in that kitchen. And I couldn’t help but wonder what it must have been to work there in the 30s.

We spotted the first vårstjärnor [scilla] last S

We spotted the first vårstjärnor [scilla] last Sunday. But still no butterfly for this spring. We usually see the first one around mid-April.

A plump prinsesstårta [Swedish princess cake]. Th

A plump prinsesstårta [Swedish princess cake]. The perfect fika?

Follow along as I make prinsesstårta, Swedish pri

Follow along as I make prinsesstårta, Swedish princess cake. It has become a bit of a tradition for me to make one for birthdays and celebrations.

It starts with my all around sponge cake, which I divide into three, and layer with whipped cream and crème madame, as well as raspberry jam, and wild blueberries from last summer.

I then top the cake with a fluffy pillow of whipped cream, and smooth it into a dome.

After this, it is time for me to get on with the marzipan. For this cake, I wanted to create a marbled effect so I coloured half the marzipan using spinach powder. I then simply roll it and twist it, and roll into a large disk onto a lightly floured surface. I cover the cake with the marzipan, smooth the sides, and cut off the excess using an entremet ring.

Voila!

Ducks, geese and cranes have arrived! It’s alwa

Ducks, geese and cranes have arrived!

It’s always such a mesmerising moment to be able to watch them as they settle in our meadows.

Make a tårtbotten [I like to call it my all-aroun

Make a tårtbotten [I like to call it my all-around sponge cake, literally cake-bottom] with me.

Today, we’re heading to Kusmark to wish K’s dad a happy birthday. I’m making a prinsesstårta [Swedish princess cake] as the tradition goes.

This sponge is made in less than ten minutes from cupboard to oven. A favourite!

You’ll find the recipe on my blog, linked on top.

E N L Ö R D A G På @bryggargatan. Hummus tal

E N L Ö R D A G

På @bryggargatan.

Hummus tallrik. Grillade tomater, krispiga kikärtor, chili och pinjenötter. On the side? Flatbread med @svedjanost!

© 2005-2023 Fanny Zanotti.

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Dough
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