Thank you so much, Elisabeth. Means so much to me that you're reading! Some nice fresh berries would be very welcome with it. Cloudberries in particular. They have such a unique flavour as well.
The cheese sounds delicious. I might look for some here in Australia.
When I make sugar cookies I add cooking salt as opposed to table salt, so it’s a little more granular, but it gives a hit of salt rather than an overall flavour profile thing. Do you think that might work with this instead of miso?
A pinch of salt definitely gives things a nudge in the complex direction, though, of course, not the same way miso does. I would say the difference between table/cooking will be less noticeable here though as both will dissolve in the batter in a way larger grain salt doesn't in cookies.
This is a crazy and wonderful idea, Wil! And if it goes over even half as well as your semla recipe, well… ❤️
I love reading about your experimentation, too. As a cooking nomad with recipes and ideas and memories from various stations of my life, I’m always messing about in a similar way (without the benefit of any professional training, though).
I think I’ve seen brunost in the Ikea in Switzerland. 🤔
I really like ghetost (the Ski Queen brand is available in Sydney Australia. I think usually at Harris Farm). Hadn’t heard of the other variety before - so fascinating to learn more about it & appreciate the ins/outs of your baking tests.
I'm much more a cook than a baker, so I always enjoy learning about interesting desserts... especially those that lean a bit toward the savory. Thanks for always teaching me something new!
That is an extraordinary cheesecake - I have never seen this cheese though I have never thought to look so I might find it. And resting in the fridge is a great tip. Thank you!
Wow Wil, an amazing sounding cheese and one I must try. Not however for a while as I’ve to lose quite a bit of weight this next 3 months in order to be allowed a hip replacement.
I really hope that process goes well for you my friend. How are you finding it so far? Relying on any particular writers for the lighter meal ideas for example? I'm training for a marathon at the moment so trying to eat a bit more mindfully myself (this cheesecake week did not help in that regard). All the best to you!
I’m finding it hard as I have a sweet tooth😉. But it’s only been 3 weeks and last week I had another cancer removed from my cheek. Cue 30 plus stitches upside down L shaped and consultant said eat well and good food plus 3 litres of water a day😳. Managing maybe 2. Lost 4 pounds but weigh day Tuesday may be different. My husband is dieting in support, great for cooking just one type of foods.i did slimming world quite a while ago for a knee replacement and lost 2.5 stone so following some of their ideas. Very little fat, minimum sugar. As we do eat lots of fresh fruit and veg it’s not too bad. I do t use ready meals at all. Good luck with the training for marathon.
Fabulous idea...hope they take it up in Norway, Wil! Maybe they already have. Time for a handful of cloudberries to accompany, don't you think?
Thank you so much, Elisabeth. Means so much to me that you're reading! Some nice fresh berries would be very welcome with it. Cloudberries in particular. They have such a unique flavour as well.
The cheese sounds delicious. I might look for some here in Australia.
When I make sugar cookies I add cooking salt as opposed to table salt, so it’s a little more granular, but it gives a hit of salt rather than an overall flavour profile thing. Do you think that might work with this instead of miso?
A pinch of salt definitely gives things a nudge in the complex direction, though, of course, not the same way miso does. I would say the difference between table/cooking will be less noticeable here though as both will dissolve in the batter in a way larger grain salt doesn't in cookies.
This is a crazy and wonderful idea, Wil! And if it goes over even half as well as your semla recipe, well… ❤️
I love reading about your experimentation, too. As a cooking nomad with recipes and ideas and memories from various stations of my life, I’m always messing about in a similar way (without the benefit of any professional training, though).
I think I’ve seen brunost in the Ikea in Switzerland. 🤔
Thank you so much, Caroline, I really appreciate that. And thank you for the Ikea point. I’ve shared that as I hadn’t thought of it!
glad to be of service 😊
Sounds yum!
I really like ghetost (the Ski Queen brand is available in Sydney Australia. I think usually at Harris Farm). Hadn’t heard of the other variety before - so fascinating to learn more about it & appreciate the ins/outs of your baking tests.
Ski queen looks very similar. Maybe just the international branding? And thanks for the kind words. Means a great deal to me.
I'm much more a cook than a baker, so I always enjoy learning about interesting desserts... especially those that lean a bit toward the savory. Thanks for always teaching me something new!
You're very welcome, Celia. Thanks for reading!
That is an extraordinary cheesecake - I have never seen this cheese though I have never thought to look so I might find it. And resting in the fridge is a great tip. Thank you!
Thanks very much. I did try to research and it seems a bit more available globally than I'd assumed. I hope you find some. Hope all's well, Cecilia!
Yes! I found it today actually! In an Italian supermarket. Have a good one!
How awesome. Happy to hear that!
Wow Wil, an amazing sounding cheese and one I must try. Not however for a while as I’ve to lose quite a bit of weight this next 3 months in order to be allowed a hip replacement.
I really hope that process goes well for you my friend. How are you finding it so far? Relying on any particular writers for the lighter meal ideas for example? I'm training for a marathon at the moment so trying to eat a bit more mindfully myself (this cheesecake week did not help in that regard). All the best to you!
I’m finding it hard as I have a sweet tooth😉. But it’s only been 3 weeks and last week I had another cancer removed from my cheek. Cue 30 plus stitches upside down L shaped and consultant said eat well and good food plus 3 litres of water a day😳. Managing maybe 2. Lost 4 pounds but weigh day Tuesday may be different. My husband is dieting in support, great for cooking just one type of foods.i did slimming world quite a while ago for a knee replacement and lost 2.5 stone so following some of their ideas. Very little fat, minimum sugar. As we do eat lots of fresh fruit and veg it’s not too bad. I do t use ready meals at all. Good luck with the training for marathon.