Category Archives: Baking

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’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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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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#34 Apple Cake with Almond Flour

imageApples, apples and apples everywhere. This year the harvest is so abundant.

Friends have come over to pick them and we’ve made juice, cakes and pies, jam and puréed  them, put them into pots with pork and baked with vegetables. This is a new recipe I tried, the almond and the easiness attracted me. This originates @lantlivet, a Swedish lifestyle magazine.

for a cake you need

75 g butter, 1 dl sugar, 1 dl brown sugar, 1 dl flour, 1 dl almond flour, 1 tsp baking powder, 2 eggs, 2 apples and cinnamon

Peel and cut the apples into wedges. Sprinkle  with 2 tsp cinnamon and 2 tbsp brown sugar. Pre-heat the oven to 200 C. Grease a cake tin. Melt the butter. Mix together all the dry ingredients. Mix the butter, dry ingredients and the eggs.

Pour the batter in the cake tin and place the apples wedges on the top. Press them into the batter. Bake for 20 minutes.

Serve with ice cream. This is so yummy! Even the batter is delish and I’d be happy to eat a bowlful .

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#33 Dutch Apple Loaf

imageThere is an abundance of apples again this autumn. I was inspired my one of the breakfast loafs at my hotel in the Netherlands last week and started to google for a recipe. This is not exactly the same but delicious. I have used the recipe at An Italian in my Kitchen blog and changed the amount of apples (from one to five small ones) and changed the whole milk into water. Also mixed white caster sugar and brown sugar.

For one loaf you need: 125 g butter, 1/2 cup caster sugar, 1/2 cup brown sugar, one egg, 2 cups flour, 1 tsp baking powder,  2 tsp cinnamon, 1/2 tsp salt, 1/2 cup water, 5 small apples (the size of an egg)

Turn the oven to 180 C. Line a bread loaf with baking paper. Peel and dice the apples. Mix one tbsp of the brown sugar with the apples.

Mix the soft butter and sugar. Add the egg, whisked.

Mix together all the dry ingredients. Mix the dry ingredients and the water into the butter-sugar batter.

Spoon into the loaf tin and bake for about 55 minutes.

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#Gluten-free Coconut-berry-chocolate Cake

imageIt was my big sister’s birthday last week and I had promised to bake her a cake. A gluten-free one. I started planning and browsing the net for different recipes because I don’t have any gluten-free ones.

First, I settled for a lovely picture of what I thought would be a cherry cake and started baking. In the making of the cake, I realised that it was a French pancake recipe. Then I turned to Pinterest and found these lovely layer cakes @callmecupcake my Linda Lomelino. The recipe sounded good and certainly I can bake a ‘roll cake’, I thought. The chocolate-Nutella cake turned out delicious but it looked like a cake for two and took a lop-sided shape of the Pisa tower! What was wrong? Was the thought of my niece who is to be a bakery chef too much of a challenge that made my cakes flop? Still in the morning of the birthday I did not have a cake ready and it would be humiliating to take her a bakery cake.

It was a Thursday morning, the birthday, and the day for the food section in the paper (Helsingin Sanomat). This time the story would be on cakes! This coconut cake is the recipe from the supplement and by Suvi Ruster. It was a success and the following day I baked another one (with ordinary flows and no chocolate topping).

Coconut cake bottom: 100 g butter, 2 eggs, 1 dl milk, 2 dl sugar, 2 tsp psyllium husk, 4.5 dl gluten-free flour, 2 tsp baking powder, 2 dl coconut flakes, 1 tsp vanilla, butter for the form.

Berry filling: 5 dl mixed berries, 1/2 dl sugar, zest of a lime, 2 tbsp potato flour.

Chocolate topping: 100 g butter, 100 g dark chocolate and 1 dl cream

Topping: mixed berries and fruit

Turn the oven on to 200 C. Melt the sugar and let cool for a while. Whisk in the milk and eggs, and the psyllium. Let the mixture stand for 10 minutes. Mix all the dry ingredients together and whisk them into the butter-milk mixture.

Grease a cake thin with removable bottom and pour in the batter. Pour on the berry mixture and press the berries into the batter. Bake for 30-40 minutes until done.

Let the cake cool and decorate with berries. Pour on the chocolate topping and finish with chocolate candy.

The cake was a success, and actually the “Pisa cake” too. We enjoyed them both with ice cream.

I baked another one the following day for another sister. I replaced the psyllium with oats and used ordinary flour. The filling and topping in both the cakes were black, red and white currants,  raspberries, goose berries and cherries, all from my garden.

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#29 No Fat Banana Rhubarb Bread

imageI am still trying to discover new ways to use rhubarb and the other day I was wondering how it would work in bread like banana bread. After a bit of googling I was convinced that it would work ok, and decided to try this recipe found at Kim’s Cravings (www.kimscravings.com). Thanks Kim for a wonderful recipe!

I’ve modified the original recipe as always, according to the contents of my cup board.

For one loaf you will need

1.5 cup of flour (spelt and graham), 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp all spice, 2 eggs, 1 cup banana (one large, I used a frozen one), 1/2 cup brown sugar, 1 tsp vanilla,  1 cup chopped rhubarb

Line a bread tin with parchment paper and set you oven to 175 C (350 F). Mix together all the dry ingredients.

Beat the eggs, add the smashed (thawed) banana, sugar and vanilla. Turn in the flour mixture carefully and then the rhubarb. Pour into the bread tin.

Bake until done, ca 40 min.

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#28 Chocolate Cake from Black Forest

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It is Midsummer and time for celebration. The summer is at its best, it’s holiday time and midsummer!

I baked this fabulous cake to celebrate my hubby and the summer. The inspiration and the recipe come from my favourite magazine ELLE mat & vin.

I baked the cake bottom one day ahead of the b-day, and filled the cake just before serving it. It turned out fabulous but I need to work on the chocolate ganache for the topping.

Cake batter: 4 dl sugar, 5 dl flour, 3 tsp baking powder, 2 dl cacao, 1 tbsp salt, 3 eggs, 2,5 dl milk, 150 g melted butter, 1 dl espresso coffee

Filling: 3 dl cream and 1 dl cherry jam

Decoration: cherries and blackberries

Chocolate ganache: 200 g dark chocolate, 200 g butter, 1 dl confectioner’s sugar
Turn the oven on to 175 C. Grease two cake tins and dust them with cacao. Mix together all the dry ingredients. Melt the butter and let it cool. Beat the eggs and the milk. Turn in with the dry ingredients together with the butter and coffee.

Pour the batter in the cake tins and bake for about 30 min until done. Let cool and remove from the tins.

Whip the cream and mix in the cherry jam. Spread the mixture on the first cake layer.

Make the ganache. Place the butter and the chopped chocolate in a pan, and melt on medium heat. Add the sugar. Let the ganache cool and top the cake with it. Decorate with berries.

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#23 No-Grain Breakfast Cookies

Delicious and healthy cookies with chickpea, raisin, pecan, flax egg, coconut,cinnamon and ginger. The recipe from mywholefood.image

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#21 Caramel Ginger Cookies

This is the finest and easiest cookie recipe and it is from a Swedish magazine a couple of Christmases ago.  They are quick to make and taste -oh, so gooooood!!!!!

For a panful you will need

100 g butter, 1 dl palm sugar, 2 tbsp agave syrup, 1/2 tsp baking powder, 2 tsp ground fine ginger, 2 1/4 dl flour, 1 tsp vanilla

Mix together the butter and sugar. Add the syrup. Add the flour – mix the other dry ingredients with the flour first.

Bake out into one big sheet on a baking sheet. Bake in 175C for 10-12 min. Let cool for a minute or two and cut into small pieces with a cookie/baking cutter.

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