I’m on a scones roll these days! The reason is quite simple, really – that if I want something baked to go with my afternoon coffee, it won’t take forever and possible already be too late for coffee by the time it’s done….
Most of us agree that yeasted baked goods are the best, especially in wintertime, but sometimes you just don’t have the time or the patience to wait for that dough to rise – right?
So this is where the scones come in. It’s quick and easy, and there are countless variations. This time, for me, it started by having leftover lemon curd from my birthday cake. What I really was craving were lemon curd buns – I’ve never had them, but I imagine they must be good and one day soon I’ll make them, promise – but I digress. I was craving lemon curd buns, but didn’t have the aforementioned time nor patience – enter the lemon curd scones. I made the scones dough, pressed it out to a rectangle and treated it like I would a cinnamon bun dough, only with lemon curd.
And it was a success! At least according to myself and the person who came for coffee that day!
Right before the Holidays I visited my aunt, who is an incredible cook and baker. Every time I stop by for just a coffee, she always serves something incredibly delicious home baked with it. I really appreciate that, and I’m also very inspired by her and her baked goods. So anyway, this time she served me some delightfully light and savoury parmesan cookies, and since I’m having a small gathering later this week to celebrate my birthday, I though I would whip up a batch. I wanted them to be buttery and sablée like, so I decided to adapt my trusted Rosemary Sablée recipe into this savoury treat. I haven’t translated that recipe (yet), but it’s the same base as this one. All I did was to swap the sugar for freshly grated parmesan – and it turned out great!
Are you all on detox or a good, old-fashioned diet this January? I’m not. I believe in everything in moderation, and enjoy small sweets year round. If you are, no judgement here – just save this recipe for later, when you are ready to hop on the butter and sugar bandwagon again!
Today is Santa Lucia, which is traditionally celebrated in the Nordic countries. It has become a festival of light, and in most kinder gardens and schools, the day is marked by children wearing white dresses and a crown of lights processing while carrying Lucia buns (lussekatter), sweet rolls made with saffron.
This year I thought I would bake traditional Swiss Christmas Cookies, to change things up a bit. If I have the time and the muse strikes me, I will also whip up some Pepperkaker, but the only ones I plan to make for Christmas this year are the Sarah Bernhardt Cakes and the Christmas Cupcakes.
Well, it’s already the 2nd Sunday of Advent! I’m going to spare you the *how did it happen so fast*-talk etc etc (although we all think it), and in stead say that I’m getting more and more into Christmas Spirit every day. Yesterday I went to the opening of the Christmas Marked in Ålesund, which is conveniently located in an old tunnel between two parts of town (writing it down it sounds dodgy, but it really isn’t) – and it was really nice!🎄. I bought a few things and a few things inspired me to try my own version (apple-gløgg!) so it was win-win!
In Norway, the four Sundays of Advent are marked, if not celebrated. Most homes has a wreath with four candles, or a modernised version of it, and often, a poem will accompany the lighting of the first candle. I tried to find a translation of the most popular one, by Norwegian poet Inger Hagerup, but I couldn’t find one, please let me know if you know of a source.