8 of 8 people found the following review helpful
Setting a culinary trend,
This review is from: Secrets of Scandinavian Cooking ...: Scandilicious (Hardcover)Spearheading this year's trend for Nordic and Scandinavian cuisine, Signe Johansen's Scandilicious has been one of my favourite books of the year, so much so I've renewed my library copy SIX times now and will inevitably buy it when they forcibly remove it from me.
The styling is effortlessly, well, stylish with graphic printed linens and ceramics. My top recipes are Jarlsberg and fennel muffins, Daim cake and the blackberry, almond and cardamom cake. Plenty of dinner and snack dishes in here too, there is a fair amount of baking but not limited to that - roll on Scandilicious Baking coming out July 2012, I hope it's as delightful as her first book.
Foodies have been praising Nordic/Scandi cuisine for a couple of years now but possibly 2012 will see this type of cuisine go mainstream at a more upmarket level than mere Ikea cafe.
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Initial post: 11 Jun 2013 20:32:49 BDT
Help! I've just made the Daim cake and it's something of a disaster. The daim bars coagulated into a mass, separate from the melted butter and would not come together whatever I did. I melted ordinary milk chocolate and butter successfully.
Then I cooked it for 30+ minutes rather than the 20-25 in the recipe but it was not properly set and the centre has fallen now I've taken it out.
Is this supposed to happen (as in French almond and chocolate gateaux)?
I'm an experienced baker and usually follow my instincts rather than a recipe. Should I have done this here? It's not a cheap cake to make so I don't want to try again without some advice.
In reply to an earlier post on 11 Jun 2013 23:53:26 BDT
SL Trivuncic says:
Golly, it's over two years since I made it and didn't have same problem. Maybe try asking Signe on Twitter?
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