هذا الحساء يشبه يخنة عراقية ولكن الفرق هو لحم البقر عوضا عن لحم الخنزير وذلك لأن لحم الخنزير غير مسموح به في الديانة الإسلامية وكذالك معجون الطماطه.. وشكرا
Looks delicious! How much does this cake feeds? And on you website you write that I can substitute the whole berries with jam. How much will that be in this case?
Hmm, with grandparents from Gothenburg my inherited recipe is similar to yours. Champagne, lager ( Lyckholms Ljusa is the suggestion - but I haven't seen it at Systembolaget when I have visited Sweden), Julmust and Sockerdricka. When Julmust and Sockerdricka wasn't available (the Swedish church in Melbourne would sometimes stock Julmust) Bundaberg LemonLime and bitters was the suggested replacement. My guess is that your grandma followed a fairly standard Gothenburgian approach to Mumma but being in the states she made use of 7up instead of julmust/sockerdricka...
I knew the second you said they tasted like something that you were talking about Teddy Grahams. I was looking at them thinking "those look like they'd taste like Teddy Grahams"!
Wow this is outstanding instruction! I've made the Tartine morning buns twice, and they were not easy (for me). Long process starting with croissant dough- that butter block, oy! And I think baking in cupcake tins makes it more difficult to get "right". If you're not a pro, butter leaks out and the buns can be practically floating (which sounds heavenly but ...). These seem slightly less "fussy"? Can't wait to try them! Bottom line is my sourdough is getting really good because I make it a lot- as you've said... it's about practice, and my heart would explode if I made these weekly😂 Thanks for all the work that went into this!💙from Oregon
I made these, and they are fabulous! Who wouldn't love shortbread with vanilla and extra sugar?? I love that this requires one single bowl and spoon for prep - it doesn't get any easier. And Cecilia, if it makes you feel any better, I baked mine one sheet at a time and they each took 22 minutes! I cut fifteen cookies out of each log, so clearly yours were thinner than mine, but still. Who even knows what ovens want from us.
Did you actually write bake 4-5 minutes? That is not realistic! Please clarify, my guess is I’m never going to get the answer, just like everybody else online, they claim they read and answer questions, but nobody answers or reads anything, but here’s hoping.
Yeah they’re pretty small so 4-5 is what worked for me and my oven. But as with all bake times, adjust for what works for you and your oven 😊 the important thing is that they are golden brown. If you are unsure if they are cooked through you can take the internal temp which should be 92C at least. Also I read every single comment but across all platforms it can be hard to answer every single question asked of me every single day. Especially when the question is just someone not believing what I wrote down. 😊
Hey Cecilia, I line watching your videos, but….i do t have a machine to mix the dough the way you do. I do things by hand, but no way could I do this by hand! Any suggestions?
Thank you so much, love all your videos. Can't wait to try this recipe. I just wonder all your recipes are quite large, can I just make it smaller by divide your recipe by half or third ? Thank you so much.
Thank you for your recipe. Kolasittar is my fav Swedish snack. While I was watching your video, I was wondering if I don't have dark syrup, what would be a good substitute.
Did you put raw egg on it after it came out of the oven? I don't think it's a good idea. Unfortunately, raw eggs carry the risk of salmonella and many other bacteria.
Thank you very much for using metric measurements. Makes my life so much easier. The last thing I want to do before I make anything is get out the calculator and do conversions!
@@annellewellyn5535 get yourself an electronic scale, they are so cheap nowadays and give both metric and imperial measurements. The weight of ingredients is so much more accurate than volume measurements.
In my experience home ovens don’t like double trays (despite advertising showing them stacked with trays). I don’t think it’s just your oven that has the issue.
Brysselkex were the first cookies from Magnus Nilsson's baking book that worked out for me. (I know he had US recipe testers but the cookie chapter in that book was really difficult for me to get the recipes to work). They're simple but satisfying.
I made this from the book and noticed measurements were different for flours, yeast, water (first less then more). I’ll give it a go with her measurements next time around
I enjoyed you video. I have made the cardamon bread but never the buns. Could you give the American measurements for the filling. I noticed for the printed one you omitted the salt in the dough.
