The illustrated cooking blog by Johanna Kindvall is a true treat.
There are lots of beautiful photographed recipes out there, but we were surprised about how the simple drawings of the illustrator behind Kokblog made our mouths watering. Johanna is a serious home cook that loves to draw food, and the way she puts it all together is genius. Take a look and be inspired! We, of course, fell for something with rosemary.
Rosemary and seasalt crackers
(for many many crisp breads)
25 grams fresh yeast
1 tablespoon honey
200 ml (almost 1 cup) yogurt
400 ml (1 2/3 cup) water
600 ml (2 ½ cup) rye flour
600 ml (2 ½ cup) all-purpose flour
100-200 ml ( ½ – 1 cup) regular flour for rolling the breads
about 2 tablespoons caraway seeds
flaky sea salt
Warm the yogurt with the water to 37 °C (100 °F). Dissolve the yeast in some of the warm yogurt mixture. Add the rest of the liquid and blend in honey, rye and all-purpose flour. The dough will be quite sticky. Cover the bowl and keep at room temperature in a non-drafty area overnight or for at least 6 hours.
Roast the caraway seeds in a dry pan and crush them finely in a mortar. When the dough is ready, work in the regular flour. Continue to work the dough on the countertop until the dough is smooth. Preheat the oven to 200 °C (400 °F).
Divide the dough into 15-20 equal parts. With your fingers crush some rosemary and flaky sea salt into each part and roll them into balls. Use a rolling pin and some regular flour to roll out every ball of dough very thinly. Using a cookie cutter or a sharp knife, cut into approximately 5 cm (2 inch) shapes. Place as many as you can fit on a greased baking tin. Bake the crackers immediately for about 5-10 minutes in the middle of the oven. Depending on your oven you may have to turn them around to get nice all around color. When finished let the breads cool on an oven rack or a clean table. Keep the crackers in sealed containers.
Toscakaka (Swedish Almond Cake)
one 9” cake
3 ½ oz (100 grams) unsalted butter, room temperature
¾ cup (3 ¾ ounces, 106 grams) blanched almonds
3 egg yolks, room temperature
3 egg whites, room temperature
1/2 cup (3 ¾ oz, 106 grams) brown sugar
1/2 cup (3 ½ oz, 100 grams) natural cane sugar
1/2 cup (2 1/2 ounces, 71 grams) all-purpose flour
3 tablespoons milk
1 tablespoon orange zest + 3 tablespoons orange juice
Almond & caramel topping
3 ½ oz (100 grams) butter
1/3 cup (2 ½ ounces, 71 g grams) brown sugar
3/4 cup (3 ¾ ounces, 106 grams) blanched almonds
Preheat the oven to 350°F (175°C). Grease a 9” spring form pan and sprinkle some breadcrumbs evenly. Grind the blanched almonds for the cake in a food processor until almost finely ground; there could still be a little chunks of almonds left.
Cream together butter and brown sugar until well blended and creamy. Add one egg yolk at the time and mix it well together. Sift in the flour and carefully fold it into the batter together with the ground almonds. Add in the milk and orange zest. Stir as little as possible until you get an even and sticky batter.
In a grease-free bowl, whisk the egg white with an electric whisk (or by hand). When soft peaks forms add in the cane sugar little by little. Whisk until stiff peaks forms. Carefully fold the sugar and egg white mixture into the batter and keep folding until the batter is evenly blended. Be careful not to over stir.
Pour the batter into the greased and breaded spring form pan.
Bake at 350°F (175°C) for 25 minutes at the lower part of the oven. While cake is baking prepare quickly the almond & caramel topping.
Melt the butter together with the brown sugar. In the mean time chop the rest of the blanched almonds roughly. When the butter and sugar is melted add the almonds and stir together until it thickens.
Take out the cake from the oven (if the cake feels too wobbly let it bake a little longer). Poor the almond & caramel over, carefully spread it evenly. Bake the cake for another 10 – 15 minutes or until cake had got a nice color and a toothpick comes out clean when inserted to the thickest part of the cake.
Remove the cake from the oven and let cool. Once cool, remove the cake from the pan.
This recipe is a collaboration with Anna Brones.