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lemon mousse with crumble and blueberries october 18, 2012 this year our two blueberry bushes, planted 3-4 years ago, finally produced a lot of blueberries and we had enough for several different treats. i made two sorts of blueberry cakes and we also ate them plain them as a healthy snack. and there was even enough blueberries to top these wonderful, tangy and refreshing lemon mousses with crunchy crumble. the crumble gives a nice crunchy contrast to the smooth mousse and the blueberries give a fresh finishing touch. crumble 50 gram butter 50 gram flour 50 gram sugar a pinch of salt combine flour and sugar in a bowl. rub the butter into the flour mixture. keep rubbing until the mixture resembles crumbs. sprinkle on a parchment lined baking sheet. bake in 200 degrees c until golden, stir a couple of times during baking. leave to cool. lemon mousse 250 ml whipping cream 2 eggs 1 large organic lemon, zest and juice 5 tbsp sugar 4 gelatine leaves (or 2 tsp gelatine powder) + 2 tbsp water 100 ml kesella (quark) (can be omitted, sometimes i add it and sometimes not) put the gelatine leaves into a small cup containing 2 tbsp water (or sprinkle gelatine powder into the water). in a separate bowl beat the egg whites with an electric beater until fluffy and light. in a second bowl beat egg yolks and sugar with an electric beater until fluffy and pale. in a third bowl, whip the cream. when the gelatine has soaked up the water, place the cup in a pan of simmering water (don’t boil) and stir until melted. let cool slightly. combine lemon zest and juice with the gelatine mixture. then carefully add the whipped cream, egg yolks and sugar (and quark, if used). finally gently fold the whipped egg whites into the mixture. divide the mousse between 4-5 glasses or cups and chill until firm. serve with crumbles and fresh bilberries or blueberries. g trying to pick a blueberry. *recipes: c is for cookies , desserts | comments (3) -- colourful cookies and cupcakes october 11, 2012 in january i had the honor to bake for a red cross charity event for separated refugee children (i.e. children that have arrived in sweden all alone without any relatives). i wanted to bake something colourful for the kids, something that would make them smile. so i baked lovely spiral cookies and also mini cupcakes that i donated to the event. i never saw the kids as i only left the cookies before the event started, but they were supposedly very popular. i used this recipe at sprinkle bakes for the cookies and my own recipe for the mini cupcakes . i had so much fun baking and i hope to do this more times. *recipes: c is for cookies , food events: | comments (1) -- granadilla october 10, 2012 some months ago, while traveling in colombia, i encountered the fruit granadilla for the very first time. it’s a variety of passion fruit, but very sweet and mild rather than sour. it quickly became a favourite and as my husband wasn’t too fond of it i always got his granadilla too whenever it was served to us as a dessert. travels | comments (0) -- david chang, microbiology and fermentation. march 28, 2012 some weeks ago i had the honor of attending a fun cooking event at electrolux with chef david chang, the owner of momofuku. he has been awarded with the white guide global gastronomy award and thus visited sweden during a couple of days. the swedish chefs magnus nilsson , mathias dahlgren and sayan eriksson also participated in the cooking event. the event was a bit special since the theme was microbiology and fermentation. david chang held a presentation about his work in the momofuku lab where they experiment with fermentation and different kinds of molds… already during the presentation we each received a plate with fermented rice and barley and three kinds of miso (pine nut, almond and pistachio). it actually tasted really good. the presentation was very interesting and david chang is a great speaker. afterwards magnus nilsson spoke about fermentation at his restaurant and we got to try a couple of dishes. above you can see how crowded it was in the electrolux kitchen (the swedish culinary team actually practices here). from left to right you can see magnus nilsson, david chang, sayan isaksson and mathias dahlgren. standing on the opposite side of the table, in stripes, is chef klas lindberg who won the prestigious title “chef of the year” in january.the whole event ended with lots of scrumptious food served by the swedish culinary team . delicious! swedish television filmed the event, and you can see a short 5 minute program below. most parts are in english. you’ll be able to catch a glimpse of me (dressed in orange) and also my fellow food blogger anne. food events: | comments (2) -- smulgubbe – a cross between strawberries and wild strawberries march 11, 2012 photo from last year. spring is slowly approaching and i can’t wait for all garden plants to wake up after the winter. my favourite berry, smulgubbe (fragaria × vescana), is a cross between strawberries ( fragaria ×ananassa ) and wild/woodland strawberries ( fragaria vesca ). the swedish name for strawberry is jordgubbe and the name for wild strawberry is smultron , hence the name smulgubbe . the flavour, imagine eating a strawberry and a wild strawberry at the same time, is absolutely fantastic and i can’t imagine a summer without them. the variety that i have, rebecka , produce berries through out the whole summer season. i grow them in containers hanging on the trellis so that i can easily access them everytime i go out on my deck. during winter i half bury the whole containers so they’ll survive the cold. the plants produce a few runners, but not as many as strawberry plants usually do, so you’ll eventually get more plants. if you live in stockholm, you can find rebecka plants during late spring at the garden center zetas and probably also the one called slottsträdgården ulriksdal , two of my favourite places in stockholm. kitchen gardening | comments (5) -- crock-pot goulash march 8, 2012 this photo was taken a couple of weeks ago, while we still had lots of snow. slow cookers , in this case a crock-pot , are fairly new in sweden as opposed to the us where they’ve been on the market since the 70s. the food is cooked very slowly on a low temperature while you’re at work or do other stuff. i’ve been experimenting with a crock-pot lately and i’ve had lots of fun so far. the first thing i decided to do was a cross between soup and stew. it’s not authentical nor 100 % hungarian, but i still call it a goulash. in the morning, before work, i loaded the crock-pot with my chosen ingredients and i set it on low for 8,5 hours. after all those hours it automatically switched to just keep the stew/soup warm until we we were ready for dinner. some people prefer to brown their meat before adding it to the slow cooker, but seriously, i will not brown meat in the morning while still being half asleep. at that time of the day i can hardly drink a cup of coffee. so i just threw everything in the pot and let it cook. the result was a hearty delicious soup/stew that we ate with newly baked baguettes. absolutely amazing and i still can’t believe that all i had to do was to chop the ingredients. i was bit afraid that the potatoes would be over cooked, but they were perfect! crock-pot goulash 900 gram beef chuck (högrev in swedish) 2 yellow onions 2 italian peppers (spetspaprika in swedish) 6 potatoes, peeled 4 garlic cloves 1 tsp thyme 2 tsp pimenton de la vera (smoked paprika), mild 1 tbsp paprika 1 tbsp tomato puree 1,5 tsp ancho 2 tsp chipotle chili paste 2 bay leaves 1 can of crushed tomatoes 800 ml stock (preferably home made) salt pepper cut the meat, potatoes and peppers in large dices. chop the onions. finely chop or grate the garlic. put all ingredients in a crock-pot and let cook on low temperature for 8,5 hours. add salt and pepper to taste. serve with fresh bread. i took this photo just before i started the crock-pot. crock-pot | comments (3) --

URL analysis for acatinthekitchen.com

http://www.acatinthekitchen.com/2008/07/
http://www.acatinthekitchen.com/category/recipes-sauces/
http://www.acatinthekitchen.com/2009/12/
http://www.acatinthekitchen.com/category/food-events/blogging-by-mailpost/
http://www.acatinthekitchen.com/category/c-is-for-cookies/
http://www.acatinthekitchen.com/?p=998
http://www.acatinthekitchen.com/2006/05/
http://www.acatinthekitchen.com/2008/11/17/mini-orange-cupcakes-with-chocolate/
http://www.acatinthekitchen.com/2012/01/22/savory-dijon-ice-cream-with-cured-salmon-and-fish-shaped-crackers/
http://www.acatinthekitchen.com/2006/11/
http://www.acatinthekitchen.com/2009/09/
http://www.acatinthekitchen.com/2012/01/22/savory-dijon-ice-cream-with-cured-salmon-and-fish-shaped-crackers/#comments
http://www.acatinthekitchen.com/2007/09/
http://www.acatinthekitchen.com/2010/07/
http://www.acatinthekitchen.com/category/c-is-for-cookies/frozen-desserts/
nordljus.co.uk

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Domain Name: ACATINTHEKITCHEN.COM
Registry Domain ID: 267578290_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.joker.com
Registrar URL: http://www.joker.com
Updated Date: 2017-12-21T02:42:55Z
Creation Date: 2005-11-25T20:02:02Z
Registry Expiry Date: 2018-11-25T20:02:02Z
Registrar: CSL Computer Service Langenbach GmbH d/b/a joker.com
Registrar IANA ID: 113
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: +49.21186767447
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Name Server: NS1.UNOEURO.COM
Name Server: NS2.UNOEURO.COM
Name Server: NS3.UNOEURO.COM
Name Server: NS4.UNOEURO.COM
DNSSEC: unsigned
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  REGISTRAR CSL Computer Service Langenbach GmbH d/b/a joker.com

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  ARGS domain =acatinthekitchen.com

  PORT 43

  TYPE domain

DOMAIN

  NAME acatinthekitchen.com

  CHANGED 2017-12-21

  CREATED 2005-11-25

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NSERVER

  NS1.UNOEURO.COM 46.36.215.2

  NS2.UNOEURO.COM 93.191.156.2

  NS3.UNOEURO.COM 83.217.78.186

  NS4.UNOEURO.COM 85.159.211.233

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