tag:blogger.com,1999:blog-8814165.post116568030298982000..comments2024-03-21T07:01:34.573+01:00Comments on Anne's Food: Advent Saffron BunsAnnehttp://www.blogger.com/profile/18224478760304481724noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-8814165.post-2724355359863904462007-12-21T12:46:00.000+01:002007-12-21T12:46:00.000+01:00Isabella, unfortunately no, it's just available in...Isabella, unfortunately no, it's just available in Swedish. Very few books are translated into English, and this one just came out. Maybe later?Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-72067200914773863462007-12-21T10:40:00.000+01:002007-12-21T10:40:00.000+01:00Dear Anne I have the Heavy duty model of KitchenA...Dear Anne I have the Heavy duty model of KitchenAid with lift bowl and I have to pay much attention about the order which the ingredients have to be added if not it stucks. Do you know if there are an english edition of bara bullar, my swedish is not good, because i studied in english at Uppsala Univesitet<BR/>Ciao my blog is italian and english<BR/>Isabella <BR/>http://mangiocongliocchi.blogspot.com/isabellahttps://www.blogger.com/profile/01353198385080787115noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-10271785826041352942007-12-20T22:27:00.000+01:002007-12-20T22:27:00.000+01:00Isabella - that's a really nice book! I've only tr...Isabella - that's a really nice book! I've only tried her cinnamon buns from it, but those turned out great. Yes, the Kitchen-Aid is good for much, but it can be a problem with large and heavy doughs. :)Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-41621997659580804442007-12-20T17:49:00.000+01:002007-12-20T17:49:00.000+01:00Dear Anne I am in italian with a passion for swed...Dear Anne I am in italian with a passion for swedish bullar ( I lived in Sweden for one year) and kitchenaid too. I am going to try your recipe. I made the lussekatter (dagmar/acatinthekitchen) using philadelphia, since in Venice is almost impossible to find the topfen. Also my kitchenaid was near to collapse, I had to mix at the end by hands , the dough was very soft. but you can manage if you flour very the table.<BR/>whato do you think about the book "bara bullar"?isabellahttps://www.blogger.com/profile/01353198385080787115noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1166937665893603742006-12-24T06:21:00.000+01:002006-12-24T06:21:00.000+01:00I live in the Chicago area. I made quark with ke...I live in the Chicago area. I made quark with kefir - following the instructions found in the "A cat in the kitchen" blog on Oct 29, 2006. The Cook's Thesaurus site (www.foodsubs.com) has an alternate recipe using buttermilk and milk. The kefir version tastes like a slightly tangier cream cheese (you could probably use that). As to saffron, the larger grocery stores usually carry it. If you don't see it with the other spices, ask at the customer service desk. Since it is so expensive, some stores keep it behind the counter. I ordered my saffron online and paid a lot less - $15 for 5 grams from The Spice House (www.thespicehouse.com). Or, I hear that Penzey's (www.penzeys.com) is also supposed to be a very good source. <BR/>Anne, the recipe is delicious. Thank you for sharing it!<BR/><BR/>LisaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1166197861367429052006-12-15T16:51:00.000+01:002006-12-15T16:51:00.000+01:00ooh, i can't wait to try this recipe! really enjoy...ooh, i can't wait to try this recipe! really enjoy your blog. happy holidays!Melissahttps://www.blogger.com/profile/11911197321063074394noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1166014599736873412006-12-13T14:03:00.000+01:002006-12-13T14:03:00.000+01:00on the almond paste, just a casual note. To get al...on the almond paste, just a casual note. To get almond paste to hold together you can add a small amount of water without ruining it (taught at a course in fine baking by a pastry chef), half almond/half sugar and then add just ten per cent of the total weight, 500 grams total of almond paste makes an addition of just 50 grams of water, about ½ dl. Makes it hold together much better and without getting too crumbly.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1165786399504289912006-12-10T22:33:00.001+01:002006-12-10T22:33:00.001+01:00They look lovely Anne, and I really like almond pa...They look lovely Anne, and I really like almond paste so maybe I'll try them next weekend for 3rd Advent :-)<BR/><BR/>About the quark, I've heard that some stores actually have it in the US. Otherwise just like Anne said: Ricotta or doing quark yourself.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1165786380076226392006-12-10T22:33:00.000+01:002006-12-10T22:33:00.000+01:00Tack för receptet... jag tycker mycket om Lussekat...Tack för receptet... jag tycker mycket om Lussekatt, ska baka dem snart.<BR/>Ciao.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1165701135121160522006-12-09T22:52:00.000+01:002006-12-09T22:52:00.000+01:00foodierachel - good questions, I have no idea. Sur...foodierachel - good questions, I have no idea. Surely saffron must be fairly easy to find? Quark is generally added to the dough to make it more supple, without adding so much fat, but possibly exchange it for butter could work. (I wouldn't substitute for 200 g butter though - maybe half.) You can make quark yourself though - and I think ricotta is quite similar. Hopefully someone else will weigh in on this subject! :)Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1165696863053918762006-12-09T21:41:00.000+01:002006-12-09T21:41:00.000+01:00Where can I find or substitute saffron and quack i...Where can I find or substitute saffron and quack in the US?Anonymousnoreply@blogger.com