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Last Build Date: Wed, 13 Dec 2017 17:52:17 +0000


Comment on Celebrating with Cardamom Buns by Swedish Cake Table for St. Lucia’s Day | Eating The World

Wed, 13 Dec 2017 17:52:17 +0000

[…] Kardemummabullen – Cardamom Buns […]

Comment on Glögg (Swedish Traditional Mulled Wine) by Johanna

Mon, 11 Dec 2017 22:28:19 +0000

Hi Robert, I have never had the experience of bitter glögg. But if you are worried I would be careful with the orange and the cardamom pods. But otherwise I would use the same ratio. Cheers.

Comment on Glögg (Swedish Traditional Mulled Wine) by Robert Johnson

Mon, 11 Dec 2017 21:59:41 +0000

I would like to make this for a party of 15. Would you recommend keeping the spice to wine ratio the same? I don't want a bitter glogg. THANKS

Comment on Akvavit by Johanna

Wed, 22 Nov 2017 21:46:14 +0000

Aaaaa! this sounds all perfect! You will have to give me an update when you are back again. Have a wonderful & delicious time in Paris! I will follow your steps on instagram :)

Comment on Akvavit by Jeremy Shapiro

Wed, 22 Nov 2017 21:40:53 +0000

I tried it....I even added cardamom...and a bit of long soak, flying to Europe! I'm last minuting everything, as with my sill with different marinades....will have to bake a rye when I get home!

Comment on Concept of Smörgås & Snittar by Johanna

Sat, 18 Nov 2017 13:00:01 +0000

Thanks Allison, thrilled to hear :).

Comment on Concept of Smörgås & Snittar by Allison

Sat, 18 Nov 2017 12:53:43 +0000

Love the concept of your book and look forward to reading it! I spend a lot of time in France where "tartines" often compose a lunch or simple dinner. Love your spin on open-faced sandwiches!

Comment on Concept of Smörgås & Snittar by Johanna

Thu, 16 Nov 2017 23:20:02 +0000

Hi Leah, this is wonderful and I'm very impressed :). It's reminds me of when me and my husband renovated our house. Living without a proper kitchen can be challenging but it never stopped us cooking and eat well. Unfortunate you can't post pictures hear... But if you can do it on any social media, website, Flickr etc, I will add it to my links above. Just make sure it's public.

Comment on Concept of Smörgås & Snittar by Leah Denison

Thu, 16 Nov 2017 21:22:16 +0000

Hi Johanna, I really love your new book. Even though we are without a real kitchen right now (nearing the end of 9 months of a total remodel) we had a smorgas dinner a while back (right after I received your book). I made the meatballs and pickled mustard seeds. At our local market I bought smoked herring and gravlax as well as the dark brown Finnish cheese. I have tried to upload a photo here but was unsuccessful.