Blueberry-Raspberry-Cinnamon Quick Bread (even for those with egg allergy)

A couple of days ago, on a cold and snowy day (they are all like that now, but I’d be the last to complain), I decided to bake something on an afternoon, because T was out in the freeze (or at least traveling home through said freeze) after a long day, and I though it would be nice if he came home to the scent … Continue reading Blueberry-Raspberry-Cinnamon Quick Bread (even for those with egg allergy)

Two-Fifths Sourdough Rye, and Some Baking Myths

This week, winter has finally and properly come to Stockholm. We have -15C in daytime, sparkling white snow everywhere – it only really sparkles when the temperature outside is way below 0C – and the city is bright and beautiful and inviting to wander out and around in, now that there is no more horrible wet and dark November muck that lasted entirely too long … Continue reading Two-Fifths Sourdough Rye, and Some Baking Myths

Cheese and Cardamom Cocktail Puffs

Of all the nibbles I have offered to my guests over the years, this one, I think, has been the most asked-for recipe.  These, my dear readers, are the cheesiest, lightest, most gloriously flavorsome tiny cocktail savories that I have ever met!  If you love cheese, please, I urge you to make these – they are like all the flavor and richness of cheese but … Continue reading Cheese and Cardamom Cocktail Puffs

No-Knead Sourdough Bread: The Glorious(ly easy) Rematch

Edit:  I have now adjusted hydration from 75% to 70% because the latter makes the dough vastly easier to handle.  If you are adept with wetter doughs, by all means, do use 75% hydration (the full 350ml of water rather than 325ml the recipe now specifies).  I have also reduced the recommended preheat temperature to 230C since it reduces the likelihood of an overbrowned bottom … Continue reading No-Knead Sourdough Bread: The Glorious(ly easy) Rematch