Elisabeth Johansson mehndi designs Age: 48 years. Occupation: mehndi designs Chef and Pastry Chef.

Elisabeth Johansson mehndi designs Age: 48 years. Occupation: mehndi designs Chef and Pastry Chef. Family: Husband, Conny, chef and sommelier. The three children Matilda, 20, Sebastian, 22, and Alexander, 23 years old. Lives: House in Danderyd outside Stockholm. Currently: Are we in flotation tanks. Buying apartments or new, smaller house? Elisabeth's best chocolate tips: 1. Use high quality chocolate mehndi designs that both tastes better and is easier to work with. The better the chocolate, the fewer additives that can cause problems. 2. The simplest and most delicious icing to the chocolate cake you get when you boil 1 cup whipping cream and pour it over 100g chopped dark chocolate. Stir until all the chocolate has melted, let cool slightly and pour the icing on the chocolate cake. 3. If you eat pure chocolate, try a raw chocolate that is healthier than regular chocolate because the cocoa beans are not roasted or heated, then retained more of the minerals and other beneficial substances. The mark Pacari have a delicious with dried blueberries from Ecuador. 4. Fastest Christmas candy: melt 200g white chocolate and mix with 2 cups grated coconut and finely grated peel of 1/2 lemon. Click up and spread the pulp on a plate with bakplåts paper and let harden, then break it into pieces. There are about 25 pieces.
STOCKHOLM 1972. Two Gavle Sisters buying mehndi designs a classic hangout Barkarby, Lasse-Maja, where it conducted tavern since the 1600s. The restaurant had a good location; here found both the truck drivers and businessmen. To begin with, invested sisters mehndi designs Kerstin Gräbner and Ulla Ekdahl-Staf most of the day, but soon realized it was the finer dishes as requested. And after a few years was appointed Lasse-Maja one of Stockholm's top ten restaurants by the Daily News. In the kitchen was a then eight-year-old Elisabeth Johansson. She loved to be with at the restaurant and sometimes it was the only chance to see his work ant to mother, Kerstin Gräbner. Or in the car on the way to Martin Olsson to buy food when they had time to talk. - Counting mehndi designs after I have 40 years in the profession, it is absolutely incredible. But it was probably assumed that it would be the restaurant industry, I'm born right into a krögarfamilj says Elisabeth. After high school went this flavor secure and self-taught chef and pastry chef at advertising school, but it did not fit Elisabeth, she was used to more fast. So ever since graduation, it has been a restaurant and bakery in force. When she counts mehndi designs how many places she worked, mehndi designs she ends up at around 60. Then count everything from short collaring to own taverns. And she has loved every minute. When she came to the Silja Line as 18-year-old had the then cold donated boss looked a little too deep into the glass and swish was Betty, as Elisabeth usually called, a very young cold donated manager. After a röjigt and enjoyable years in Finland boats went to Greece on holiday. Once back home, she met the man in her life, Conny Johansson, who was also in the restaurant business and now head chef and sommelier at Pernod Ricard, former Wine & Spirits. In three years, they were just as many kids, pretty intense, you can imagine. But it worked, so with. For the same time started the Betty Strand restaurant in Mariefred with his sister Annika Wilhelmsson. - I probably thought that I would never push tavern because my mother mehndi designs almost never was at home when I was little. mehndi designs But I could not help myself, it was so fun, she says. Betty's as well as born right into the world of tastes. Even at age 13, she started collecting recipes that today fills more than 20 binders. She borrowed the recipe from cold-buffet managers, wrote down the best chefs, made their own interpretations - but above all, she has just cooked every single recipe. But taking the words absolute pitch in their mouth when it comes to food, it would be this humble person never do. - It is clear that I have a good taste registers and taste for sure, since I do not know if it is congenital or whether it is training. And I remember everything, mehndi designs that's probably why I've kreerat so many recipes. For the recipe, it has become no less than 14 cookbooks is Elisabeth mehndi designs Johansson mehndi designs behind. Both clean matböcker and dessert magnificent work. Several have won awards and she is mighty proud of them. Most of all, she is known perhaps for his books about chocolate and licorice. Elisabeth called mehndi designs Queen of Licorice, Queen of licorice, and she does not know if licorice is not worth knowing. The recipes in the book Licorice shows that there are no limits to how you can use this trendy and health-giving commodity in both confectionery and food. Cookbooks have meant a lot of traveling. Elisabeth was previously terribly afraid of flying, but cured the time she sat next to a SAS pilot on a long flight. Nowadays she crisscross the earth, both in work and inspiration. She has done a cookbook from South Africa and for research for chocolate books, she and photographer and friend Susanna Blåvarg touring South America. To his greatest professional triumphs count Elisabeth team silver medal and gold in the pastry category in the Olympics in Erfurt, 2004. With momentum, she has also worked with the dessert for three Nob