Zucchini Galette 

Galette comes in many forms and with many fillings. Sauvory and sweet. I believe it has its origins in France but in also place it in Italy. The crust is baked with butter and therefor I would not place it in Liguria, this despite the closeness to France.

I’ve been reading galette recipes and seeing wonderful pictures on blogs, Instagram and Pinterest for sock long that I finally baked on myself. I’d promised to bake a pizza for my husband on his birthday but decided for this. He was surprised and fell in love with the new bake.

Start with making dough for the crest. You need 100 g cold butter, 300 g flour, a dash of salt, 2 tsp lemon juice, 1/2 dl yoghurt and 1/2 dl cold water. Mix together the butter and flour by hand. Add the rest of the ingredients and wrap the dough into plastic foil and refrigerate for at least 30 min. Some recipes tell you to make the dough one day ahead.

Make the filling while the dough is resting. You will need: 500 g zucchini (thinly sliced, I slice it with my cheese cutter) and salt, and 125 g ricotta, 50 g finely grated Pecorino or Parmesan cheese, 2 tsp grated lime zest, 1 lime juice (or lemon), 1 tbsp finely chopped thyme,  and olive oil.

Slice the zucchini, sprinkle with salt  and place it in a colander for 30 minutes. 

Turn the oven to 200 C. Roll the dough out with a rolling pin on baking paper. Make it roundish and about 30 cm in diameter. Mix the cheese, lemon juice and zest, and thyme. Spread it on the crust leaving a 4 cm border without filling. 

Dry out the zucchini using a kitchen towel, and then place it on the cheese filling. Turn the border inwards, and brush the whole pie with olive oil. Bake for 30-40 minutes. Sprinkle with oil during baking if it looks to be drying out too much. 

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Summer Rolls: Rice Paper, Veggies and Shrimp

This was my second attempt  to make Vietnamese spring rolls. The taste was wonderful but the looks need improvement.

I used a package of rice paper with 12 round sheets and for the filling I had: 1/2 shredded carrot, 10 cm cucumber chopped, a handful of chopped coriander, 200 g shrimp and some lettuce. Then I made a sauce with 4 tbsp unsweetened peanut butter, 2 tbsp hoi shin sauce and 1/2 dl water

Soak one rice paper at a time in hot water. Place it on parchment paper and place on some filling, and roll. Enjoy with the sauce. 

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Rhubarb Juice in the Making

It is rhubarb time and time to enjoy the first harvest of the summer garden. Apples and cherries are blooming, and since we have had a very cold spring the tulips are not all out yet. Imagine! There was a frost warning for last night but we were good here in the southern parts of the country (Finland).
I started the rhubarb season last weeks with pies. Took one to mom and now I’ve just set the first pot of juice to brew on the kitchen teller. This is an old juice recipe from mom and it is so easy.

You start with fetching the rhubarb (ca 500 g)  from the garden and cutting it into smallish pieces. Then you boil 1 1/2 l water, wash and slice a lemon and take our 1 dl of sugar. Pile the rhubarb, lemon and sugar in a large jar. Pour over boiling water and cover with a lid. Let stand in room temperature for a day.  Sieve and bottle.
Your juice is ready to be enjoyed, and keeps in the fridge for 2-3 days. I often put freeze this in small plastic bottles to enjoy in the winter.

 

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Overnight Oats and Summer Berries

Prepared this wonderful breakfast bowl last night and put it in the fridge for the morning. The only things I added  before eating it was strawberries and honey.

This is what you need for one portion: 1/2 dl oats, 1/2 tbsp chia seeds, milk (normal, skimmed, oat milk, coconut milk) to cover the ingredients 1 dl natural yoghurt and 1 tbsp chocolate nibs. Refrigerate overnight. Cut strawberries and place in the bowl and spoon over some honey.

Enjoy! And have a wonderful Sunday!

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Summer’s 1st Rhubarb Pies

imageimageThe rhubarb has been growing like mad the past week thanks the sun and drizzle. It rains a bit more today and the morning was perfect for baking and sowing some lettuce and planting some kale and mangold.

The first rhubarb pie is almost the best – here my recipe! An old recipe with slight changes. This batter makes one tiny and one larger pie.

500 g rhubarb, chopped and steamed with lemon zest, 1/2 tsp lemon juice and 1 tbsp cane sugar

2 eggs, 1 dl caster sugar, 1 dl brown sugar, 1,5 dl butter milk, 1 dl melted butter, 4 dl flower (a mix of plain white and graham), 2 tsp baking powder and a dash of vanilla (I used a small sachet of PanAngeli vanilla)

Topping: 2 dl sour cream or thick yoghurt, 1 egg, 1/2 dl butter milk

Melt the butter. Mix the eggs and sugar. Add the milk and butter. Mix all the dry ingredients and turn into the mixture.

Line two forms and divide the batter into them. Add the rhubarb and pour on the topping. Bake in 200 C for 30 minutes.

 

 

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Risotto frutti di mare

What’s for lunch? Salad or pasta? Risotto?

Yes, risotto. It’s a while since the last batch with asparagus so I decided to go for a seafood risotto

1 onion, 2 dl risotto rice, 1 dl white wine, 7,5 dl fish stock, salt, 1,5 finely grated Parmesan

300 g mixed seafood, olive oil, salt and pepper

Make the risotto – start with sautéing the onion in butter, add the rice. Pour in the wine, let come to boil, and add water as the rice absorbs it and gets ready.

Fry te seafood lightly in a pan, and add to the risotto with the Parmesan. Mix together, taste and add salt and pepper. Enjoy!

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Frozen Yoghurt with Raspberry

My first ever home-made ice cream was a success and I had to try to make another flavour.

This time it was a lighter version, ice cream of yoghurt and raspberries. The yoghurt is Greek and raspberries from my garden, one-third of yoghurt and two-thirds of raspberries. Added just a dash of agave syrup to sweeten it up. Mixed in a kitchen aid until smooth and froze for half a day.

Delicious!

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Emmerotto with Roasted Leek and Walnut Pesto

“Do you know that this is the best veggies lunch for ages? Do you have this on your blog?” my husband asked when we sat at the lunch table. He is not that fond of vegetarian dishes and likes his steak. It was perhaps the pesto and richness of walnut oil, and the sweetness of roasted leek that made the lunch quite substantial.

My inspiration and recipe comes from Pinterest@happyheartedkitchen, and the great pictures. Thank you!

This is my photo and variation of the recipe:

1. Emmerotto: 2 dl of farro, water – soak for an hour, rinse, cook for half an hour

2. Roasted leek: two leeks, olive oil, salt and pepper – rinse, soak in boiling water for half an hour, put on a baking sheet, sprinkle with oil, salt and pepper, roast for half an hour n 175 C

3. Walnut pesto: zest and juice of half a lemon, 1 tbsp walnut oil, 2 tbsp olive oil and a large handful of rocket – put in a blender and mix

Mix all the three parts and leave half of the pesto to be served on the side.

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Lemon Basil Ice Cream

One of the delights of working in tourism and hospitality education is getting glimpses and spoonfuls of new ideas from eager students hustling and bustling in the educational kitchen testing  and developing recipes.

This ice cream was served on chocolate brownie the other week in an event. My colleague kindly let me into the recipe which goes something like this:

2 dl condensed milk, 2 dl whipped cream, 1 pot of basil, grated zest of 1/2 lemon, 2 tbsp lemon juice and a dash of vanilla.

Put the lemon zest, juice and basil into a blender, mix until smooth. Oh, what a lovely perfume! Whip the cream. Mix the basil-lemon mixture into the milk. Turn in the whipped cream and mix into smooth consistence. Place in a freezer proof bowl with a tight lid. Refrigerate for at least three hours.

Yammy! Yet not as fresh and light as the one I tasted on campus.

 

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Caramel Ginger Cookies

Today called for a repeat of ginger cookies. These are so quick to make and easy to bake.

For a batch you need 100 g butter, 1 dl brown sugar, 2 tbsp agave syrup, 2 1/4 dl flour, 2 tsp ground ginger and 1/2 tsp baking powder.

Mix the butter and sugar. Add the syrup. Then mix together all the dry ingredients and turn them into the butter -sugar mixture.

Roll out to  a thin sheet with a rolling pin. I do put the dough between to baking sheets. Place the sheet on a baking tin and bake in 175 C for ten minutes.

Let cool for a bit and cut with a cutter. Enjoy!

I could eat half of the tin immediately. See how lovely golden brown they are! And perfect on my second-hand give-away China plate.

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