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Home
Recipes
- Index
- Seasons
  - Spring
  - Summer
  - Autumn
  - Winter
  - Christmas
- Biscuits & cookies
- Breads & buns
- Cakes
- Chocolate
- Choux & éclairs
- Candies
- Creams & curds
- Dough
- Healthy, vegan & gluten-free
- Ice-creams
- Jams & canning
- Macarons
- Sourdough
- Swedish baking & fika
- Tarts
- Viennoiseries
Categories
- In my kitchen
- Pâtisserie
- Recipes
- Cuisine
- Boulangerie
- Ingredients
- Kitchenware
- Memories
- Inspiration
- Words
Features
Books
About
- Fanny
- Contact
Archives

Browsing Tag

tarts and pies

pie dough in a form

Cuisine / Pâtisserie / Recipe

3:2:1 pie dough

April 23, 2023

Pâtisserie / Recipe

Tarte à la citrouille

October 22, 2019

Pâtisserie / Recipe

Saffransmazariner

December 21, 2018

Pâtisserie / Recipe

Carrés au citron

May 15, 2016

Pâtisserie / Recipe

On pâte sucrée (and my favourite lemon meringue tart)

March 15, 2016

Pastry chef tips – Flatten the dough with the palm of your hand

April 14, 2015

Pâtisserie / Recipe

La tarte tropézienne

March 16, 2015

A few notes on blind-baking tarts

January 28, 2015

Pâtisserie / Recipe

Tarte à l’abricot et à la pistache

June 23, 2012

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fanny.zanotti

Trying to find words for something that doesn’t

Trying to find words for something that doesn’t need them.

I tisdags - Mars bredvid månen. En röd prick på den klara kvällshimlen. Fint att stanna upp och tänka på var vi är.

Saturday night lobster pasta. Homemade tagliatelle

Saturday night lobster pasta. Homemade tagliatelle and a rich Sofia Wood-inspired lobster sauce with soffritto and white wine - lägg av, så gott!

Sienna helped with the pasta. K handled the clean-up 🫧🫠.

Bonjour everyone! Today, I thought I’d share thr

Bonjour everyone! Today, I thought I’d share three of my favorite crackers to pair with cheese.

The cheese we’re having is a creamy Rocchetta from Piemonte’s Caseificio Alta Langa. This three-milk blend robiola is absolutely magical - think earthy notes of mushrooms and crème fraîche.

Now, onto the crackers:
First, we have something that’s always stocked at home. Rågbrödsnacks, crispy rye bread chips with a lovely nutty flavor.

Next, tunnbrödchips. You can find different kinds, but I love the ones from Mörsjö Deli. They’re thicker, golden, and completely irresistible. My absolute favorite, though, is homemade from Mjälloms gammaldags tunnbröd - remind me to show you those later!

And finally, Sienna’s pick: Ica Selection cheese straws with seeds. Honestly? I agree.

Which would you choose? Let me know!

An afternoon of skating - unsteady steps, steady

An afternoon of skating - unsteady steps, steady laughters, and cheeks flushed from the cold.

Back on the bench, we warmed up with blueberry soup - a Nordic classic, known as blåbärssoppa in Sweden, is a sweet, slightly thickened drink made by simmering wild blueberries with sugar and a touch of lemon.

It’s traditionally enjoyed warm during winter activities, like the Vasaloppet ski marathon.
We topped ours, made from the berries we picked in the forest last summer, with a generous dollop of barely whipped cream and tiny mandelbiskvier [almond macaroons].

Ah, winter mornings! Our plan for the day? Ice-sk

Ah, winter mornings!

Our plan for the day? Ice-skating, homemade pasta, and a whole lot of chilling.

Twelfth Night, the close of Christmastide, called

Twelfth Night, the close of Christmastide, called for one last indulgence. From the cupboard came a Christmas pudding - ordered back in early December from Pophams in London.

We steamed it gently, then drowned it in custard. The crumb was perfect, studded with citrus and dried fruits.

Wishing you all a peaceful start to the year and hoping your Christmas was every bit as wonderful.

Sienna’s first time on skates - and I might as w

Sienna’s first time on skates - and I might as well say mine too. Careful steps on the ice, rosy cheeks and eye infection x2 (because that’s the way it is sometimes).

Minus 16 degrees but we were out almost all afternoon. On the way home, wrapped in my best life hack - the Scandi scarf.

On our table? Coffee and a creamy coulommier. Our slow evening can start now.

© 2005-2023 Fanny Zanotti.

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