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March, 2010 | Velbekomme

7 Mar 2010

Archive for March, 2010

Swedish Ginger & Lemon Toffee











Hello honeyz! It’s Sunday night at the lazy mansion and I want to tell you about last week’s treat for the knitting club (yes, I am 80 years old and need to start wearing a diaper). I had two friends over for a knitting session and made some toffee from a Swedish recipe book called “Julgodis” (~Christmas candy, a book by Johanna Westman about whom I know absolutely nothing, but seeing as you have a computer too you can do me the honour of googling her yourself, lazykins). It contains a lot of very accessible recipes for hard caramel, soft toffee and all sorts of chocolates. Very tempting stuff. Here’s a combination of two recipes of hers, or rather one roughly translated lemon toffee recipe with a bit of ginger. It’s dead easy. Hell, I think you can have it done by the time a new X-Factor contestant is voted off the island. And then you get to sit there and gloat while enjoying the lemony-gingery butterness of the softest toffee you’ve ever had.

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4 Mar 2010

Archive for March, 2010

Recipe Tryout: Chocolate Macaroons from Cannelle et Vanille

Whenever I’m travelling, this blog works as my cookbook. So imagine my surprise when I wanted to suggest a nice chocolate recipe for my niece’s baptism in Stockholm and I couldn’t find one single chocolate recipe here! And it’s not like I haven’t been yapping on about the endless pleasures of the cocoa persuasion, but somehow I’ve managed to avoid actually putting that into action. So sorry! Luckily I’ve found just the right recipe to make amends with on a very pretty sister blog called Cannelle et Vanille: French Chocolate Macaroons.

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3 Mar 2010

Archive for March, 2010

Recipe Tryout: Vichyssoise Soup from BBC Food

Hello everybody, this is Silas Bo talking. I’ve been invited to do a post on whatever came to mind as long as it was food-related. Well, first thing that came a-knocking was soup. Since poor Heidi has been under the mutilating care of a dentist everything is now liquified in one way or another. And where should one go from there but into the wonderful world of soups? (mind your footwear, mmmkay?).

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