tag:blogger.com,1999:blog-340543412012-02-06T19:51:36.869ZI'm Caramella Mou and this is my cook book. It contains mostly recipes passed down from my Mum or invented by myself. Sometimes I cook from cook books and if I find a recipe really good, I blog about that too.Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.comBlogger3591100tag:blogger.com,1999:blog-34054341.post-22556295910702896682012-02-04T20:39:00.010Z2012-02-06T19:51:36.875Z

While I was a housewife in 2010, I followed several blogs and gathered quite a lot of interesting recipes. More than I have had time to try out.One of these comes from TheFreshLoaf and is a bread recipe from the Caucasus. The photo there looked so pretty and the technique seemed quite intriguing, I'd even gone to Borough Market to get hold of Sumac, a spice I'd never heard of before. I haven't

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-22641475890706775232012-01-16T20:32:00.005Z2012-01-16T22:10:35.863Z

Finally the time was ripe for me to try my hand at cupcakes, I had all the ingredients and all the tools and spent a lovely Sunday afternoon making and decorating. I see the attraction and I can very easily see myself investing in a full kit of tools for sugarcraft. Must be careful.I spotted the inspiration for these here. Sadly no recipes were provided, so I had to find these elsewhere.For the

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-47145362930784272552012-01-14T14:52:00.007Z2012-01-14T16:50:25.844Z

It is once again time for Falbala's birthday party and this year she asked for a football themed cake. She does play football among other sports and supports ManU. This also has the added benefit of annoying most of the men in the family as they all like other teams.For me, it was an opportunity to try out a principle that I'd thought out for the next time I was going to make Princess cake.There

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-84315415610163025452011-12-26T23:11:00.005Z2012-01-14T14:43:36.861Z

My friend Patsy has a sister who has a boyfriend who is a hobby farmer of sorts. Not sure exactly how that works, but they have about a dozen lambs every year, which they kindly distribute amongst friends and this year, I was one of the very lucky ones to receive the mail about the lambs.This is a first for me and in the excitement I have been spamming Patsy with e-mails about when the lambs

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-88787507163969051982011-12-14T22:14:00.005Z2011-12-25T18:26:31.244Z

This was the title in my Mum's weekly magazine a few weeks back. These are the famous Swedish saffron buns. I've made these before on several occasions But this recipe was well intriguing - combining the traditional ginger snap with the traditional saffron bun. So very appealing in my buzzword driven world at work - streamline Christmas into one easily manageable thing to eat.Reading the details,

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-51617019913272736932011-12-11T11:22:00.004Z2011-12-14T22:13:32.770Z

Although the global warming thing seems more obvious than ever at the moment, with birds singing and nesting in the UK and daisies and roses blossoming in my parents' garden in Stockholm, I thought it would be a good way to start the festive season, by making melted snowmen cupcakes.These were submitted by a fellow contestant during my brief stint on Art You Eat a couple of years back and they

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-4505839125057276742011-12-11T11:20:00.005Z2011-12-25T18:46:52.911Z

December is the time of parties in Sweden - everyone does "Julbord" and "Glöggfest", so why should I be different?So I sent out an invite to my dear friends and started planning on what to do. Needless to say, I have been busy at work and had absolutely no inspiration whatsoever as to gingerbread houses and so did not do anything for the competition held every year by the Architecture Museum.

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-31746603462321556952011-12-11T09:23:00.004Z2011-12-11T11:19:07.985Z

This year, we started early on the Christmas baking, mainly because I made yet another visit to my local Lakeland shop and couldn't resist a new gadget - a set of 12 star shaped cookie cutters which make it possible to create a Christmas tree.In addition, I managed to dig up my Mum's old cookie spritzer and after some googling, I decided to merge the spritzer cookie experiment with the

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com2tag:blogger.com,1999:blog-34054341.post-29658981209420384472011-11-16T18:00:00.012Z2011-11-20T11:25:03.608Z

Last week-end, Bip and I had decided to finally try our hand at cake pops. I know they were the thing to do in 2010, but sadly I missed that boat.We were both quite busy and didn't get much of a chance to do research. And I decided to buy a ready made sponge cake, rather than bake one first. As it turned out, this was mistake number 1. We made quite a few ones on the way and I must say, neither

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-88627177949386721992011-11-09T20:42:00.009Z2011-11-14T20:38:37.933Z

When I asked my older niece Lou if she fancied a themed cake, she said she didn't mind. And having followed the second season of the Great British Bake Off, I decided to go straight for the most fantastic thing I saw there - the Chocolate and Orange Mousse cake! This was such a beautiful and original piece of edible art work and such an interesting method of making, I felt no hesitation at having

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-72733222917944061372011-11-03T16:45:00.005Z2011-11-09T20:41:58.067Z

This is a dish from Northern Sweden, and translates roughly to "frost lump".It is a piece of meat, most often moose, but other meats are OK too. It is roasted at a very low temperature, under 100 degrees C for a very long time and from frozen! It is then left in a salt solution for several hours and is sliced very thinly and served cold with potato gratin or such.Doctor Cutie made this for us

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-80252514273935216762011-11-03T16:26:00.003Z2011-11-03T16:44:06.765Z

After watching most episodes of the second Great British Bake-off (except the last one, don't tell me who won, please) and with some regret that I couldn't have tried for it even, I felt I needed to tackle the issue with puff pastry and declared my intentions to my Mum.Her reaction was, why bother, when you can get ready made from the shop?I disagree, I want to be able to know how to make my own,

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-79689677866024448372011-11-02T17:22:00.002Z2011-11-02T17:27:17.974Z

After making two batches of cakes, I had loads of puff pastry left over. What to do, what to do...Of course - cut it in strips and wrap around cocktail sausages.That's pretty much it. And bake them on 200 degrees C.I didn't even brush them with egg wash.

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-74482599105575994482011-11-01T19:41:00.007Z2011-11-01T20:44:37.438Z

If you remember back in March, I found an old magazine with recipes.Well, I've tried two more of the recipes, again the really quick ones using rolled out puff pastry.Visually perhaps not entirely successful, but very tasty nevertheless.On the right of the picture we have Kejsarkronor, which translates to Imperial Crowns. On the left, there are Kokosformar or Coconut cups.At the back, there are

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-26369113820236267942011-11-01T19:35:00.002Z2011-11-01T19:40:59.780Z

Well, doesn't time just fly? I have been swamped with work pretty much the whole of Summer and hadn't realised that I last posted in mid-March!And being busy at work means of course that I haven't been cooking much, certainly not much new stuff. Then the old computer died, literally and the agony of finding a new one. Which I've grown to hate lately, it gives me more trouble than my old one even.

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-71087556101063382122011-03-15T18:48:00.001Z2011-03-15T20:19:16.749Z

Last week-end Lundulph came to visit and in addition to the surprise Valentine's Day dinner that I'd booked at a nice French Restaurant, I thought we could do with a fancy lunch. I sadly still don't know how to plate food.My Mum had bought a food magazine on easy recipes and flicking through it, this recipe caught my eye.Ingredients6 boned chicken thighs with the skin removed2 chicken breasts 2

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-63659590099848327062011-03-07T18:01:00.003Z2011-03-07T20:53:55.752Z

Due to my escapade in the world of mazarins the other day, I ended up with an alarming surplus of thawed puff pastry.Well, I wouldn't have if I had followed my original plan and made a second batch to take to work, but the usual combo of laziness and far too much to do at work and generally not feeling like it, meant that I skipped that second batch.So, what to do, because despite everything, I

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-24529109493879536822011-03-01T20:28:00.002Z2011-03-01T21:19:50.991Z

Just before Christmas, my Mum dug out a food magazine - "Allt om mat" - which translates to all about food and I believe is comparable to "Good Food" in the UK. It was the November edition of 1992 and had a lot of Christmas related articles in it. But that's not what caught my attention. Well, the date did, obviously, but mostly the front page picture of a mazarin and some other similar pieces of

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-76261811005377213782011-02-13T13:51:00.010Z2011-02-13T18:55:43.921Z

After so many years, I'm now finally back in Sweden and can celebrate my Mum's birthday and instead of giving her yet another thing to clog up the house, I decided to let her have a day off from housework and cook dinner and make the cake. Though of course it was a croquembouche, since the first attempt failed miserably.For the main course, I made fishcakes with cheese sauce from the Hairy Bikers

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-14171941937585468702011-01-09T12:35:00.002Z2011-01-16T08:43:00.422Z

On the day of Epiphany, I and my Mum met up with my good friend Nana, her husband and their two year old daughter for brunch at the fabulous Petite France, claiming to best café in Stockholm. We were lucky in that it was the first day of opening since the holidays and also we miraculously made it some 30 seconds before the rest of the world wandered in.Thus Nana went off to secure us a good seat,

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-33018651101404141192010-12-29T11:40:00.003Z2010-12-29T18:27:06.659Z

For my parents' 40th wedding anniversary the other day, I'd decided to make a croquembouche. What I've managed to find out is that this fantastic creation is traditional in French weddings, so it would be very suitable for a ruby wedding. I did toy with the idea of a dress rehearsal, but decided against it, after all, I'd have to blog about it in advance and also living at my parents' place at

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-59240056395827179162010-12-25T09:37:00.002Z2010-12-25T09:47:27.611Z

...without Lundulph.Sadly due to the severe weather that has been raging all over Europe, Lundulph was unable to join me in Stockholm for the Christmas holidays, instead we're each celebrating with our respective families.Thus the lack of a new Christmas Bird with all the trimmings.We aim to try and catch up over New Year next week, but it won't be quite the same and so this year's well-laid

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-40084170809313191282010-12-04T14:19:00.009Z2010-12-05T16:30:49.200Z

To celebrate my Gran's 90th birthday, I decided to make Boeuf Bourguignon, after recently having watched the Julie & Julia movie.As I started to put together a shopping list, Mum volunteered a large piece of meat, which I accepted, along with a novelty wine from Italy that she'd bought because the bottle was in the shape of the Leaning Tower of Pisa. As it turned out, the piece of meat was pork

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com3tag:blogger.com,1999:blog-34054341.post-13465302505089728512010-11-29T08:48:00.002Z2010-11-29T09:39:15.933Z

On my latest flying visit home, it was time to resuscitate Monty, my sourdough starter. However, from the last time I did that, I had loads of starter already, I'd even frozen some of it and still the jar where it lives was two-thirds full.So I decided to do something drastic and not feed the starter in preparation of making bread. Instead I measured up 360 g, leaving a little for next time. Then

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com2tag:blogger.com,1999:blog-34054341.post-58060386188346024962010-11-22T09:56:00.002Z2010-11-22T12:02:43.592Z

The title above reads Rulo Stephanie and is what Bulgarians call meatloaf.After catching the end of a Nigella Express episode a couple of weeks ago, where she made meatloaf, Lundulph expressed a hankering for it and I thought I'd make one for him when he came to visit this week-end.The Nigella vesion only had eggs in it, but was covered with bacon, which I found intriguing and after discussing

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-7245549459013023962010-11-22T08:47:00.003Z2010-11-22T09:56:03.013Z

In order to treat Lundulph and my parents to a special breakfast, I decided to finally try out Lenôtre's recipe for Brioche Roulée.His dough recipe is a bit different from Richard Bertinet's one, that I've been successful with, so I was a bit nervous, especially due to some of the instructions that didn't quite make sense in my head.Besides, I've had trouble baking and cooking things in my Mum's

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-23272468326326802562010-11-07T18:47:00.004Z2010-11-07T19:53:49.518Z

As for the dessert, I had inspiration from Dick Strawbridge's work during the last stages of Celebrity MasterChef.He made little cups out of filo pastry, which he filled with sweet things, I can't remember exactly what. I thought the cups were brilliant and so made some for my dessert.The filo pastry I had was a bit on the dry side and I had to revive it with water from the spray bottle. This

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-20043566266679236242010-11-05T22:11:00.005Z2010-11-07T18:47:18.033Z

Actually Wallenbergare, this is a type of a burger, named after Marcus Wallenberg, a distinguished member of the Wallenberg family.Normally it's made of beef mince, but during hunting season, moose mince is also used. I've never done this before, but I had it many years ago at the Stockholm Arlanda airport and it was delicious.So the main course for the dinner party was to be a moose Wallenberger

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-18434736172245411492010-11-05T21:53:00.003Z2010-11-07T18:37:16.314Z

For the carbs part of the dinner party, I decided to make Dauphonoise potatoes. I've had it in restaurants and it's always been wonderfully tasty and I've always thought I really should try making it at home.Well, despite its simplicity, this dish is fiddly. And I didn't have the proportions, having noted down the definition from Larousse Gastronomique.Ingredients6 large jacket potatoes750 ml

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-89457686280277825362010-11-05T21:02:00.004Z2010-11-07T18:32:48.483Z

After watching Raymond Blanc's Kitchen Secrets, I noted down way too many recipes (as usual, one might say) and they're all on my to try out list.As the girolle season is coming to a close, I just had to squeeze in a dish with this gold of the forest.Chef Blanc's recipe is for 4 portions, so I scaled it up to fit 10. I also only had girolles, that's what grows in the woods behind my parents'

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-67760058626323933982010-11-05T18:41:00.004Z2010-11-07T18:25:04.511Z

Wanting to keep the Saturday dinner party Autumnal, I decided to so something with Caviar of Kalix. This is a delicacy called löjrom in Swedish and is produced in the region of Kalix in the far North of Sweden.And searching for interesting recipes, I stumbled across this one. It is a roll made of gravlax and the caviar is placed on the side. Seemed pretty nice and could also be made up to 3 days

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-34512195959756551162010-11-04T16:57:00.004Z2010-11-11T17:12:27.563Z

In preparation for an Autumn dinner party, I decided to make macarons to go with the coffee at the end of the meal. And of course get the opportunity to make meringues in my Mum's new oven, obviously.However two of the guests - my Sister Bip and Doctor Cutie - are allergic to nuts and the like and so I set about finding a substitute for the almonds once again. Mostly the replacement is coconut,

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-27925921208259388562010-10-26T12:48:00.003+01:002010-10-26T16:07:35.005+01:00

Ah, where to begin. The last few days have been extremely stressful, and as a treat to both me and Lundulph I made roast moose. As in roast beef, but with moose instead.After all it is hunting season in Sweden and there's game in every shop and I picked up a lovely piece of moose roast, just over a kilo.And of course it is mushroom season, as I've mentioned earlier. So my treasure box of frozen

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com1tag:blogger.com,1999:blog-34054341.post-33480865395129335172010-10-12T18:54:00.004+01:002010-10-12T21:27:38.254+01:00

Today my Mum's new cooker arrived. It was very expensive I thought, but was well overdue, the old one was only half-working after 22 years of quite intensive usage.This new one is very flash and I decided to give it a try by making macarons. This will be interesting in many ways. We gave the oven a quick try to see that it heats up, but didn't let it hit its top temperature, so there is potential

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-19280872360962918012010-10-06T11:15:00.004+01:002010-10-06T12:30:46.758+01:00

Last Sunday, I wandered out into the nearby woods with my Mum as she promised rich mushroom pickings.And she wasn't kidding one bit - we picked a whole kilogram of beautiful girolles in just over an hour and we barely strayed from the main path either. And I thought last year was good. In fact, every time we spotted a small group of the little beauties, it turned out that there was another group

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-34527355710380349022010-10-04T12:00:00.003+01:002010-10-04T12:12:17.204+01:00

My Sister Bip has developed a bit of an obsession with panna cotta, just like Lundulph and so I promised to make her some.This is the recipe I did before, but with lactose free whipping cream (35% fat) and lactose free mild yoghurt.There was also a bit of an incident with the vanilla - last Christmas I gave my Mum a bottle of vanilla essence and was counting on it for the panna cotta. However my

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-52239467392994209442010-10-04T10:14:00.004+01:002010-10-04T10:58:04.811+01:00

Yes, the 4th of October is Cinnamon Bun Day in Sweden. I'd completely forgotten about it, but my Mum kindly reminded me and so we made cinnamon buns the other day in preparation.All the newspapers had published what they claimed to be the ultimate recipe, some more outrageous than others and my Mum had chosen one for us to try.IngredientsDough14 g instant yeast13 dl strong white flour1.5 tsp

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com2tag:blogger.com,1999:blog-34054341.post-64033528040194179412010-09-20T20:54:00.004+01:002010-09-20T21:24:55.669+01:00

Well, watching the contestants make Cornish Pasties made me keen to give this dish a go.When I proposed it to Lundulph, his eyes started to sparkle.And so, since I felt in a very good mood today, I looked up Paul Hollywood's Classic Cornish Pasty recipe for ingredients and went off to the shops. Nothing called "suet" on the shelves, so I bought "vegetable spread" which was listed as "perfect for

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com2tag:blogger.com,1999:blog-34054341.post-3651082931786096502010-09-20T10:12:00.002+01:002010-09-20T10:33:44.753+01:00

Well, I've been following the Great British Bake-Off in the past few weeks and have taken copious notes and saved recipes to try out. It's a great show and I hope it won't be a one-off.In fact when I spotted the first episode, I was a bit annoyed I'd not found out about it earlier, I would have signed up for it. However, having seen five of the six episodes, I'm glad I didn't. I'd have failed

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-57725635065900386492010-09-18T19:04:00.003+01:002010-09-18T19:14:15.162+01:00

I deliberately chose the smallest celeriac root in the shop, because I don't really like the taste and didn't want to have too much left over from the rabbit fricassée.But I still had about two-thirds of it left and just couldn't bring myself to putting it on the compost heap.And so, while the Friday dinner was cooking, I peeled the remaining root and carefully sliced it as thinly as I could,

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-11323643546397849282010-09-18T16:57:00.003+01:002010-09-18T19:03:57.157+01:00

When I cooked rabbit two years ago, my Mum sent me a whole batch of rabbit recipes from one of her Bulgarian cook books. In the end, I did a slow cooked stew, but when I spotted rabbits in our local butcher's, I decided to go through them again and give one a try.I'd frozen the rabbit, which I found out is a bad idea, as it makes it go rather dry when cooking. Oh, well.I read through all the

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com1tag:blogger.com,1999:blog-34054341.post-13580156907026576162010-09-18T09:56:00.002+01:002010-09-18T16:45:34.213+01:00

Well, I've been having evil thoughts about my cooker lately, mainly to do with the fact that it doesn't have a fan in the oven, thus resulting in bread with almost white underside, as not enough heat ends up underneath.Multi-zone cooking it's called and is probably really good for a roast dinner, where you need to cook several things at different temperatures, but for bread, you want heat both

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-55393147563499020132010-09-16T18:04:00.002+01:002010-09-16T18:20:56.917+01:00

Well I'm not sure what I did right this year, but the rhubarbs sprouted new leaves after I picked them earlier this year. Enough for a second batch of jam.Looking at my entries before, I didn't write down details on what I did, so will do that now.Ingredients750 g trimmed rhubarb stalks800 g jam sugar8 g pectin (1 sachet)2 dl water1 tsp vanilla essence1 tbsp lemon juice20 g unsalted butter2 tbsp

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-72183935658029978912010-09-11T22:27:00.003+01:002010-09-16T18:04:35.812+01:00

It is once again time for Ye Olde Recipe Collection, I did say I'd picked out two cards at the beginning of the week.This was originally planned for last night, however, due to my DIY-ing, I ran out of time, and so postponed to today.In addition I had a bit of a baking day today. The main thing I did was the strawberry mousse cake, which will be for Lundulph's birthday celebrations tomorrow.

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-7616144035053484552010-09-09T08:43:00.003+01:002010-09-09T09:35:22.648+01:00

Well, what do you know, it's 4 years since I started recording my recipes. In a way it feels a lot longer.I've also neglected my Ye Olde Recipe Collection project and went through my cards the other day and decided on a couple of recipes that looked easy and quick enough to do. You see, I'm rather busy during the days this week, so quick ad easy is crucial.The one I did last night was Waitrose's

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-66527895034004697842010-09-05T07:57:00.004+01:002010-09-05T08:51:55.954+01:00

I had some errands to do in London the other day and decided to meet up with Lundulph in the evening and go for a meal somewhere. This was not planned and we spontaneously decided on Belgo Centraal. We've been there several times before and it's always been a good experience. Not so this time. Although part of the restaurant seemed to be closed off and the open part was half full and we got to

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-72007599043001825032010-08-27T19:51:00.008+01:002010-08-30T09:27:45.414+01:00

I went to Waitrose the other day and picked up yet another recipe card, I just can't resist those. This one was Delia's Vanilla cream terrine and is basically a panna cotta, but with yoghurt instead of milk.Though instead of berries, I made a Bulgarian apple compote.IngredientsPanna Cotta7 g leaf gelatine425 ml double cream75 g caster sugar425 g Greek yoghurt2 tsp vanilla extractApple Compote850

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-17322472326827090422010-08-26T21:21:00.003+01:002010-08-26T21:38:05.074+01:00

Ever so often, when I go to the greengrocer's I get seduced by a tray of big soft figs and the other day was such an occasion. They weren't fragrant, but were soft and seemed perfectly ripe, so I bought four with the thought of making a second attempt at caramelising them. Click here for the first failed attempt.Also, I've been catching up on Celebrity MasterChef 2010 and have had loads of

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-139779786876733302010-08-25T21:15:00.004+01:002010-08-25T21:57:49.132+01:00

The other day at the PYO, I took a shortcut between two rows of beans and saw what appeared to be courgette plants, but they had round bright yellow fruit - squashes! (I guess, Wikipedia isn't too clear on it, maybe they are a type of golden courgette or zucchini).And I had to pick a couple. The chap at the till said they were large and possibly over-ripe. And indeed they were, the seeds were

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-9595626159789057442010-08-24T17:52:00.003+01:002010-08-24T18:21:41.604+01:00

A few weeks back I spotted some wonderful looking sausage buns on The Fresh Loaf blog, then I also spotted them in Bulgaria as part of the breakfast assortment in our local bakery and I just had to try them out.However, searching for a recipe on the internet didn't result in what I was after - a sourdough recipe for these buns. What I found called for instant dry yeast.But I still have loads of

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-18141415047136940282010-08-19T19:32:00.003+01:002010-08-19T21:25:13.861+01:00

I got talking to our neighbours the other day. Their apple tree is bent over with fruit and they very kindly gave me a tray of apples, not being sure what to do with all the fruit and telling me to help myself wherever I can reach. They are cooking apples, they said, but can be eaten if really desperate.So I washed the apples and lined them up to dry and racked my brain and my cook books on what

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-67763064305417461712010-08-18T18:05:00.005+01:002010-08-18T21:54:18.610+01:00

Over the Summer, I've been picking the patch of wild strawberries I started a couple of years ago, a bowl every other day pretty much. I put them in the freezer and ended up with just under 4 litres, leaving the last few to the fat wood pigeons that frequent our garden. By weight, this corresponded to 1.6 kg of wonderfully fragrant redness.So the other day, I thawed them all in my pressure cooker

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-52652967705304207312010-08-09T19:55:00.010+01:002010-09-05T09:02:57.757+01:00

Well, both Lundulph's parents have birthday in the beginning of August. Originally we'd planned to get together the whole family to celebrate them, however this didn't quite work out. Still, I'd decided to make a cake at least.Lundulph had been talking about fancy jellied fruit contraptions and I thought I'd give that a go.Sadly my capabilities with gelatine are limited to say the least, thus it

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com1tag:blogger.com,1999:blog-34054341.post-21585129439442897162010-08-03T16:32:00.004+01:002010-08-03T17:14:02.063+01:00

Having succeeded once with a plakia attempt, I've been wanting to try variations on it. I have several recipes and most of them sound appealing.Today I couldn't make my mind up so decided to improvise. I ended up with something edible, but not entirely tasty. Very close to my gyuvetch failures.It also took a lot longer than I expected, but then that's what happens with lots of vegetables to clean

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-37923737687602084482010-07-11T16:09:00.004+01:002010-07-12T07:51:33.895+01:00

Once again I managed to find a piece of hot smoked salmon in the freezer, I swear they are multiplying on their own when the door is closed.Having had salmon, boiled potatoes and mustard/dill sauce the last x times we've had salmon for dinner, I decided on a last minute pie to create a bit of variation.Last minute meant that I bought ready shortcrust pastry. I've never used ready made one before

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com2tag:blogger.com,1999:blog-34054341.post-82440962666518374332010-07-04T20:20:00.004+01:002010-07-06T20:51:10.153+01:00

Yesterday our town held a food festival. They've had it for a couple of years now and it's growing bigger and bigger.This year for the first time, I actually saw the posters and brochures a few weeks back. In previous years we'd just stumbled across the market. But not this time. We got up in time and walked down to the High Street at 10 am to watch the official opening.There were loads of stalls

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-79214909959442276002010-07-04T16:34:00.005+01:002010-07-04T20:19:56.356+01:00

As today turned into a baking day, I decided to make an English cottage loaf, it's been on my list for a long time.From what I understand, it's regular white bread baked in a specific shape. I did a bit of searching on the internet for a recipe with sourdough, but didn't find any, so decided to improvise as usual.I did find this quite useful post, which had some good tips to help me succeed.

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-45837359536708289602010-07-04T08:52:00.012+01:002010-07-04T16:33:32.886+01:00

We've finished our massive bread surplus and today I'll bake bread. Still there's way too much of my sourdough starter Monty for comfort, so I also decided to try and make cinnamon buns. I'm writing this entry as I make the buns, but will do an ingredients and method list at the bottom.I prepared by reading through the great posts about Baker's Percentage from Susan at Wildyeastblog. Then I

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-66252072736488939542010-07-02T19:01:00.005+01:002010-08-18T18:15:59.081+01:00

The other day I stumbled across a Bulgarian cookery web site (Bulgarian only). It is the companion to a cookery show, that I believe I've watched once or twice a few years back. The website is extremely busy with all sorts of things, mostly adverts I think, making it almost impossible to find what you're looking for, but somehow I managed to navigate to the section entitled "Bulgarian cuisine".

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-63213943358499763682010-06-27T17:27:00.003+01:002010-06-27T22:32:52.070+01:00

A couple of weeks ago, I got the opportunity to visit Borough Market in London. And I took the opportunity to also visit the English branch of Poilâne and get a loaf of their famous bread for comparison with the one we got in France. I found the shop easily enough, but on first look, it seemed closed. I tried the door and surprisingly it was open, so I walked in, but no one was there. A minute or

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-51490051785668358482010-05-31T13:14:00.003+01:002010-05-31T14:06:18.863+01:00

Continued from Paris Day 3.We did take the Eurostar to Paris and on our last day, I had a few more things on my list to tick off before going home.One was to go to the food market on rue Mouffetard. Not that I had anything in mind that I wanted to buy, but I love to wander around in food markets and this one was really lovely. We arrived fairly early in the morning with the intention of getting

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-63119271594529401762010-05-31T12:11:00.006+01:002010-05-31T15:59:21.380+01:00

Continued from Paris Day 2.Thus we skipped breakfast on the Monday and had a light lunch at the fabulous Angelina on Rue Rivoli. This has been called the Rolls Royce of Paris tea salons. It was certainly very nice and busy.I had a gorgeous and bright yellow omelette "Angelina" with ham and mushrooms,while Lundulph went for the salmon salad and commented that it would beat the Ladurée salad any

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com1tag:blogger.com,1999:blog-34054341.post-17623614402218914872010-05-31T12:07:00.004+01:002010-05-31T14:05:42.845+01:00

Continued from Paris Day 1On the Sunday we took the metro to Pigalle in order to do the short walk around Montmartre. This bit I'd missed in my previous visit, so it was rather exciting. Aware of what the area around Place Pigalle is like, I was a bit worried, but we started our walk as per the guide book and as worked our way up the hill, the fancier the surroundings became, it's obviously quite

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-15265563674492095602010-05-31T10:54:00.006+01:002010-05-31T15:11:15.482+01:00

Well, it's been ages since I wrote, and the reason is that we went to Paris for a long week-end and prior to that, I had to empty the fridge. This exercise is nothing to write about, however Paris is, so this'll be a very long post.Lundulph had never been to Paris before and last time I went was 11 years ago, so we pretty much repeated my sightseeing escapades from then. Lundulph did most of the

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com1tag:blogger.com,1999:blog-34054341.post-70157362730519231462010-05-12T21:00:00.003+01:002010-05-12T22:36:29.711+01:00

In preparation for the family visit this week-end, I went through some of my recipe collection for suitable food. I also spotted this that seemed quite good for a mid-week dinner.Waitrose's Avocado Pesto Linguine from January 2007.As has happened before, in case the recipe disappears from their web site, I'm posting it here too, with my alterations (the cheese had to go).Ingredients2 large minute

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-20786951244778395082010-05-08T22:54:00.007+01:002010-05-28T10:01:57.152+01:00

Yes, despite sleeping in this morning, I made my way to the PYO, while Lundulph was getting his hair cut. And although the skies were about to open, there were lots of people picking. I had to go to the farthest rows, but still managed to get a full basket of the lovely things - a kilo and a half.Again, some thins, some middles and some fats. But unlike last week, I had done some advance planning

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-57975113961622594892010-05-02T18:55:00.004+01:002010-05-03T20:48:55.231+01:00

During my shopping round last Friday, they had a special offer on sausages and I got a couple of packets. Generally I freeze them, just as I do with Swedish meatballs, as they all make very nice emergency dinners, when I've not had time or inspiration for something good. But I thought with Bank Holiday week-end coming up, I should treat Lundulph to a Toad in the Hole.I've never made this before,

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-14287786664502851482010-05-01T22:29:00.003+01:002010-05-01T23:13:55.115+01:00

It is the 1st May and this means our local Pick-Your-Own is open for business - asparagus.Lundulph and I went, armed with a basket and a knife, and picked thin ones and picked thick ones and picked really fat ones too.I've never picked asparagus before, it was quite enjoyable, especially since we were the only enthusiastic pickers at the farm and had the choice of two large fields of the stuff.

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com2tag:blogger.com,1999:blog-34054341.post-53678660278578820082010-04-30T12:40:00.008+01:002010-05-01T11:03:42.168+01:00

Well, sort of anyway.The Ultimate Chilli Con Carne from DinnerDiary has been on my to cook list for ages and following a recent blogpost there, I decided that it's now high time for it.Ingredients2 tbsp olive oil3 red Thai chillies6 cloves of garlic2 cans of beans (400 g each)400 g can tomatoes1 green bell pepper2 tbsp olive oil500 g lean minced beefsalt and pepper2 tbsp olive oil1 large onion2

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com1tag:blogger.com,1999:blog-34054341.post-32496604305760485902010-04-15T19:05:00.003+01:002010-04-15T19:35:13.299+01:00

Dealing with left-overs once more, this time a piece of lovely hot smoked salmon, that just wasn't big enough for a meal for the two of us. So I decided to make spanatchnik and put the salmon in it as well.However with one significant difference to my original recipe, I swapped some of the grapeseed oil with butter and I have a nagging suspicion that made the big difference, because this time it

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com1tag:blogger.com,1999:blog-34054341.post-26239902323198992252010-04-13T10:12:00.003+01:002010-04-14T10:30:31.772+01:00

Not being entirely sure what to do for dinner, I noticed that our butcher was open, which is very rare on Mondays. So I wandered in to see if they had anything interesting looking, but they didn't, so off the top of my head I asked for a chicken cushion. They didn't have any, so I got one made up especially and this time it was a whopping big one too.So that was the meat part of dinner sorted.

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com2tag:blogger.com,1999:blog-34054341.post-184874441439183952010-04-05T18:11:00.002+01:002010-04-05T19:27:35.959+01:00

The second thing I baked this Easter was the dessert to go with the Easter dinner and it was again from Susan's inspirational blog - the February 2010 Daring Bakers Challenge. Additionally I decided to try and replicate the cake shape itself and happily ordered the adjustable cake ring from Amazon.First thing for the Tiramisu was to make the ladyfinger biscuits. Instead of using the recommended

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-74205284442614281542010-04-05T17:45:00.004+01:002010-04-05T19:28:38.316+01:00

Going away from tradition this year, I did not make kozunak this year. Instead I decided to try my hand at Hot Cross Buns, an English tradition around Easter. Actually very much like the Semla buns in Sweden, these are available on the 2nd of January, when people haven't quite recovered from the Christmas celebrations.The idea came from this blog entry on the WildYeastBlog. With one modification

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-10145971124534530742010-04-05T16:56:00.004+01:002010-04-05T17:45:15.039+01:00

Over the last week, I've been preparing for yesterday's family Easter get-together, mostly with buying and preparing food.Ever since our Christmas ostrich, we promised to invite the rest of the family to try out this delicacy. I decided to do the same recipe, however being nine people, I decided to treble everything. Thus three ostrich fillet roasts, three times the mushrooms, three times the

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-77869003306534059562010-04-05T16:36:00.002+01:002010-04-05T16:52:34.715+01:00

My Mum told me about this a couple of weeks ago and sent me the instructions on how to make little chicks out of meringue. As per usual, I didn't follow the instructions on the meringue itself, but made the one I normally make. Unfortunately I over-cooked it ever so slightly, which is why the white chicks look the way they do. Adding yellow food colouring kind of sorted things out a bit and I

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-40896366339275099752010-04-05T13:06:00.002+01:002010-04-05T13:34:19.442+01:00

As Easter was getting nearer and nearer, eggs in all colours and sizes kept cropping up more and more and during one shopping trip, I impulsively bought a lonely looking packet of quail eggs. I've seen them around, but have never had them and given our recent escapade into duck eggs, I've been feeling adventurous.And so as a nice surprise to Lundulph I served them as a starter before our salad

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-79319215081483762472010-03-27T22:16:00.002Z2010-03-27T22:53:33.639Z

Over the past couple of days, I've been successful in omelet making as well as bread making.Again, a last minute dinner decision on the omelet, but I decided to try and make it a bit more special, by frying sliced onion in some butter and also slicing and frying some shiitake mushrooms also in butter. I kept them separate, as they'd take different times to cook. I whisked a couple of eggs

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com1tag:blogger.com,1999:blog-34054341.post-88902864876241929892010-03-13T23:01:00.004Z2010-03-14T00:03:43.341Z

Tomorrow is Mother's Day in the UK and to celebrate I decided to have a go at conchas. I first spotted these on Susan's YeastSpotting event on 5th February this year and they looked so intriguing, I put them up on the list of to bake. Quite high up too. Then Susan herself followed suit a couple of weeks later.Both looked beautiful and reading through the recipes quickly, I decided for the first

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-61805043685559961832010-03-08T19:00:00.002Z2010-03-08T19:20:34.185Z

As mentioned the other day, half of the ravioli filling was left over and so I decided to make a pie.This worked out very nicely indeed, the recipe for the pie crust is from my Cordon Bleu book.Ingredients3 dl plain flour1 tsp salt1.2 dl unsalted butter1 egg2 - 3 tbsp waterMethodMix the flour and salt in a bowl, then cut the butter into thin slices into the flour and rub in. The mixture should

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-68599020622181484442010-03-05T10:04:00.003Z2010-03-05T10:28:44.332Z

The inspiration behind this comes from TheFreshLoaf blog. Generally I look at the photos only, but ever so often there are interesting posts as well. One was on bread with blueberries and whole hazelnuts. Not really season for blueberries at the moment, but I have some lingonberry jam that I'm trying to use up. Lundulph wasn't taken with it and the jar is just too big for me to tackle on my own,

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-72528968250495066442010-03-05T08:02:00.003Z2010-03-05T08:14:14.479Z

As always when we go to Sweden, we stock up on lovely hot smoked salmon and lately we've not had any at all, so this week I'm compensating for this fact. Besides, this time we got a new variety with chilli flakes on top, which turned out to be extremely tasty.Last Monday we had it in the traditional way with steamed potatoes, mustard dill sauce and rocket salad. But Lundulph does like freshly

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-38003388998687024042010-03-04T09:40:00.005Z2010-03-08T19:26:45.277Z

Via the WildYeastBlog, I came across BakingObsession, which is another wonderful baking blog. The beautiful photos are quite mesmerising, but there were also a couple of extremely interesting entries - homemade mascarpone and homemade ricotta.Now, having seen Susan's fabulous Tiramisu cake, I've decided to make one myself for Easter. And thus homemade mascarpone will come in very handy, but

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-60254845026665522922010-02-27T17:47:00.004Z2010-02-27T21:09:18.486Z

Last week, Lundulph and I had a week-end in and I took the opportunity to watch Saturday Kitchen. I find this show a bit hit and miss, some recipes I really don't like, some are fantastic and I can never make up my mind if I should watch it regularly or not. Last Saturday, one of the recipes was for kebabs and when I saw the piece of meat ready to be cooked, I just had to watch it.The dish was

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com1tag:blogger.com,1999:blog-34054341.post-51946247660874981942010-02-22T18:14:00.006Z2010-02-22T20:00:43.903Z

I've finally managed to track down the Gujarat Masala Curry paste required for this Waitrose recipe. Lundulph chose it ages ago and I should really have done one of the other recipes in the collection, but I'd set my heart on this one and so I've not made any progress on Ye Olde Recipe Collection until now.The original recipe is here. I had twice the weight of chicken in the shape of fillets, so

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-62880415682532895292010-02-17T09:23:00.003Z2010-02-17T11:47:10.635Z

Once again Shrove Tuesday was nearing and I asked Lundulph if he wanted pancakes for dinner. To which he replied that we need to start a tradition here - with a semla on the Tuesday and pancakes for breakfast the following Saturday.Chatting to my Mum, it seems that Sweden is in semla fever already, and these lovely buns have been in the shops pretty much since the beginning of the year. She'd

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-31924102785777874652010-01-31T18:36:00.002Z2010-01-31T18:51:01.762Z

Remember tomato plant that Lundulph rescued from the drain outside our house? It's now taller than me and I'm about 160 cm. The plant is very leggy, which was to be expected in the circumstances. But the plant did set fruit and the first one was promptly named Tom.Well, Tom went red the other week and a couple of days ago, he fell off his perch, so Lundulph and I ate him in a ceremonial way. He

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-17648349030856051072010-01-30T19:41:00.004Z2010-01-30T20:37:51.964Z

The other day, I stumbled upon the new cooking show from The Hairy Bikers. I find them quite entertaining, though I've not tried any of their recipes before. The cooking show is called "Mums Know Best" and I watched episode 3 entitled "Simple Suppers". One of the Mums that the Hairy Bikers visited was Harjinder from Manchester, who was amazing. I liked that she cooked in massive amounts and had a

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-25219557404279714192010-01-30T11:41:00.007Z2010-01-30T20:22:32.474Z

Once again, this is a thing that Lunduph has been hankering after for ages and since I needed a dessert for this evening, I thought I'd give it a go. I've also recently become the proud owner of Gaston Lenôtre's Desserts and Pastries and thought I'd try it out.Well, the book only has the Crème caramel recipe and it calls for 4 eggs + 8 yolks. I only had 6 eggs handy and by the way the book calls

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-78792356439684777312010-01-18T09:26:00.003Z2010-01-18T10:05:45.859Z

To continue from my previous post on my sourdough revival I let the dough rise for about 5 h. At 4 h 30 m I switched on the oven to pre-heat to just over 200 degrees C.The dough had risen beautifully and smelt very nice too.I baked the loaf first and had a bowl of water next to it, still it didn't go too crusty and softened further as it cooled down. I baked it for 40 minutes.Second I baked the

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-8522305419064390772010-01-18T09:09:00.002Z2010-01-18T09:26:47.980Z

Sadly, the gyuvetch was not the success I'd hoped for, although using a bit more oil and double amount of tomatoes at least resulted in it looking as it should. But the vegetables were too crunchy for my liking, in particular the French beans and if I hadn't pre-fried the potatoes, I suspect they'd have been half-raw too.The meat was braising steak, so would require a longer cooking time, and the

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-31478434200942175042010-01-15T10:17:00.002Z2010-01-15T10:45:04.198Z

As mentioned in the previous post, last night I fed the starter again, it's been 3 days since the last feed. Again I added100 g strong white flour50 g water at room temperatureIt looked a bit funny when I took the jar out of the fridge - it had a thin film of liquid, which apparently is called hooch. I found this out on a new web site I found last week - breadtopia. This site has a lot of

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-77813001827725235862010-01-15T09:52:00.003Z2010-01-15T10:17:25.148Z

Yesterday was the first big cooking day of 2010. I started out with making more baked cabbage, since I didn't feel I had enough at my Mum's place over the holidays. I also followed my own advice on the blog entry of frying the paprika for 1 minute. At about 45 seconds the burnt smell hit me very hard, but I didn't have the necessary resources to do a second batch, thus, I used it anyway. I've

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com1tag:blogger.com,1999:blog-34054341.post-88331843196395194892010-01-12T16:09:00.002Z2010-01-12T16:26:43.614Z

It has been 24 hours since I fed my revived sourdough and my heart is singing, because it's alive!This is what it looked last night - sort of half-time:Most definitely bubbles, not to mention that it had risen, though I forgot to mark the original level.Today I opened the jar to get a smello-visual confirmation:The book said that now it would be the same as at the end of Stage 4 and ready for use

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-64002029086545448292010-01-11T13:28:00.003Z2010-01-11T14:17:44.214Z

As I mentioned in my previous post, I'm in the process of reviving the sourdough I dried out last year.Here is what it looked like after one day on the window sill:And here is what it looked like after two days on the window sill:Neither had any bubbles as the instructions mentioned. I had a sniff at it, still smelt fermenty-sweet, like it did when I made it. So I decided to give it two more days

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-91298980596941545822010-01-08T13:47:00.002Z2010-01-08T17:20:09.811Z

God fortsättning, as they say in Sweden, in the days after New Year. Literally it means good continuation, basically a wish for the new year to continue well.We had a really good New Year in Sweden, with copious amounts of snow and more degrees below zero than you can shake a stick at.For starters, I got to paint the New Year dinner bread my Mum aways bakes and she had a brush, which made a big

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-25810664008493410762009-12-22T17:59:00.006Z2009-12-22T20:35:16.542Z

Well, once again it's close to the end of the year, with Christmas in a couple of days and time for Lundulph and I to have our private romantic Christmas Dinner. This year's bird isOstrichA few weeks back, I started googling for ostrich meat. Our local butchers could only do steaks, but the internet revealed that there are more possibilities, one of them being a roast. And so I found a farm up in

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com2tag:blogger.com,1999:blog-34054341.post-85766625654768505552009-12-18T11:05:00.004Z2009-12-19T08:43:24.703Z

A few weeks back, when I was catching up on Susan's Yeastspotting, I saw something amazing. A couple of loaves with an intricate pattern on top. What is this? How can you get such fine detail? And wow, can I do that too? So very quickly I followed the link so kindly provided. I've been dying to bake and finally today the opportunity came up. There's still over half a boule left from my sourdough

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-21477691839969820512009-12-13T15:38:00.002Z2009-12-13T16:17:26.149Z

In preparation of St Lucia, I did some baking in the past couple of days.First up were the ginger snaps. Now that I have the hang of the recipe, I stick to it. This time however, I've used non-traditional shapes, which I spotted in IKEA a few months ago. They represent Swedish wild animals and although my favourite the lynx is missing, I particularly like the moose and the hedgehog. I had to make

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-48258050496573853762009-12-06T16:30:00.003Z2009-12-06T18:06:13.160Z

Well, we're well into December and the countdown to Christmas has begun.Last Sunday was the first Advent and so we lit the first of the four candles. We also had some mulled wine with a nice set I got from Whittard of Chelsea. Sadly whoever pot the set together didn't think things through and recommended infusing a bottle of robust red wine with a stick of cinnamon and a pouch ("pouchette") with

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0tag:blogger.com,1999:blog-34054341.post-5331374469802880742009-11-28T21:57:00.005Z2010-09-21T17:42:27.397+01:00

It's been over a year since I made brioches, mainly because Lundulph thought they were way too fatty for our veins to cope with on a more regular basis.The other day we were invited to my parents-in-law and I decided to make a batch as a present. They went down quite well. I mixed up the dough in the morning, folded and rested and took over to their place, where I shaped and baked it. Freshly

Caramella Mouhttp://www.blogger.com/profile/05476245115885922521noreply@blogger.com0