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- In my kitchen
- Pâtisserie
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Browsing Tag

spring

Pâtisserie / Recipe

Rhubarb tiramisu

April 10, 2023

Memories / Pâtisserie / Recipe

Raw carrot cake energy balls

May 25, 2016

DIY

The macramé coconut bird feeder

April 13, 2016

Cuisine / Memories / Recipe

Romtårta

April 4, 2016

Pâtisserie / Recipe

Small-batch rhubarb jam

June 3, 2015

Boulangerie / Pâtisserie / Recipe

Brioches feuilletées au sucre

April 25, 2015

Memories / Pâtisserie / Recipe

Canelés au beurre noisette et au bourbon

April 8, 2015

Le marché & its produce / Pâtisserie / Recipe

La rhubarbe

April 10, 2014

Cuisine / Recipe

Scallion pancakes

June 14, 2011

Pâtisserie / Recipe

Five-minute brioche

April 19, 2011

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fanny.zanotti

Winter wasn’t quite ready to leave after all…

Winter wasn’t quite ready to leave after all…

Saturday breakfast. Bread, butter, cheese, eggs. I

Saturday breakfast. Bread, butter, cheese, eggs. I also made a quick apple cider vinegar pickled-salad with cabbage, lemongrass, and ginger. Now off to Piteå for a day of 💦!

We baked my favourite Swedish buns together - luss

We baked my favourite Swedish buns together - lussekatter, golden with saffron and soft as a winter morning.

The dough stretched like silk as we shaped each bun by the window, snowy fields just beyond the glass.

Delighted to have worked with @ankarsrum for the bakers’ cottage workshop - part of the @thebakefeed’s Swedish baking retreat. A quiet moment of craft and tradition.

* Not sponsored. Mixers kindly provided by @ankarsrum for the workshop.

I loved creating a guide for our bakers’ cottage

I loved creating a guide for our bakers’ cottage workshop - part of @thebakefeed’s Swedish baking retreat.

Tracing the history and traditions of the bagarstuga, gathering words well-worn by time from the folkminnesarkiv [archives of folklore], and writing the recipes we baked together.

And, of course, a few illustrations too - sketches of rolling pins and wooden peels, of the bakers’ cottage on a winter morning, of a semla filled with more cream than reason allows.

Brittas mammas mjukkaka We found this recipe on a

Brittas mammas mjukkaka

We found this recipe on a scrap of paper in the bagarstuga, titled Brittas mammas mjukkaka. I don’t know Britta or her mother, but I like to think of them standing here, in this very space, hands dusted with flour, the sound of the coffee percolator drifting in from the green-walled kitchen.

After we’d eaten it warm, straight from the oven, spread thick with extra-salted butter, we knew at once - this was a recipe we’d carry forward, not without feeling like we were the luckiest in the world.

Feed my sourdough starter Josette with me. Every

Feed my sourdough starter Josette with me.

Every day, more or less at the same time, or when I see she’s peaked, I:
1. Discard most of the jar.
2. Add ½ dl lukewarm water, shake well.
3. Stir in a little over 1 dl flour - mostly plain, sometimes a little coarse rye.
4. Cover and leave her somewhere warm.

No scales, no fuss!

We wrapped ourselves in duvets and opened our bedr

We wrapped ourselves in duvets and opened our bedroom window.

Soft light, frosted trees, and the quiet of a wint

Soft light, frosted trees, and the quiet of a winter morning 🩵

© 2005-2025 Fanny Zanotti.

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