Category Archives: Baking

Harvest Pie with Cabbage

harvest pie lippewalleniusThis is our Saturday dinner. We’d had burritos for lunch and thought a lighter dinner would do. Well, I do not know how light it turned in the end. I wanted to make a savory vegetarian pie with what I had in the fridge ,and not with any fancy foreign vegetables. The only foreign ingredient was feta cheese or ‘feta-like’ cheese.

First you need a pie crust. Make your own or get one in the store.  My pie crust recipe is here: 100 g butter, 2.5 dl flour, 2 tbsp cold water. Mix the cold butter and flour. Add the water little by little. Work into a smooth pastry dough.

Pin out the crust and place in a greased pie form and start making the filling. Turn the oven to 180 C.

Filling: one carrot, one onion, 1 one-clove garlic, one leaf of kale, some leaves of oregano, 2 dl shredded cabbage, 1.5 dl chopped swede (turnip), butter, salt and pepper; and 2 dl milk, 2 eggs and 100 g feta cheese.
Sauté all the vegetables in butter for 10 minutes, and pour them into the pie form. Crumble the cheese on top.  Beat the milk and eggs, and pour over the pie. Bake for 20 – 30 minutes until golden brown.

Enjoy with salad.

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Tea Cakes for Breakfast

The plan for this Sunday breakfast was to have fresh bread and thus I started baking around before 8 am. It was to be tea cakes from an old issue of Lantliv Mat & Vin but little did I know. From now on I know to read to the end of the recipe before starting. On the first count I figured it would take 3.5 hours to have these ready, and so I decided to cut a few corners. I put in a bit less butter and replaced it with olive oil. In the end the bread dough and the small cakes rested three times!

This is what you need for 12 small cakes: 25 g yeast, 2.5 full milk, 450 g flour (half white, half graham), 1 tl honey, 2 tbsp brown sugar, 50 g butter,  2 tbsp olive oil and a pinch of salt.

Dissolve the yeast into the milk. Add the honey and half of the flour. Let rest for 30 minutes.
Add the rest of the ingredients except the salt. Knead for 10 minutes. Add the salt. Let rest for 45 minutes.
Work the dough with hands and make 12 small buns. Let them rest for 5 minutes. Flatten the buns with a rolling-pin, place them on a baking sheet and pinch with a fork. Let rest under a cloth for 45 minutes. Turn the oven to 250 C during the last rest.

Spray some water in the hot oven. Put in the cakes and bake for 8 minutes. Place to cool on a baking rack.
Enjoy! Best still while warm and with butter.

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Apple Peanut Butter Crumble

This is the first crumble this autumn and it is made of apples from the shop!  Apples were of abundance last autumn and now the trees on my garden are bearing no fruit at all. This is because of the very early blooming followed with cold nights and snow. There were no bees to carry the pollen.

We love crumble pie and I try to vary it. Last week I experimented with peanut butter and cinnamon rolls. I filled the rolls with peanut butter and apple syrup (applestroop) instead of butter, sugar and cinnamon. The taste was new but not a bad one. This week I thought about replacing some of the butter with peanut butter in a crumble.this combination works even better.

This is what you need: olive oil to grease the pie form, 5 small apples (sliced), 2 tbsp brown sugar, 3 dl (a full cup) of oat meal, a handful of mixed nuts, 50 g butter and 3 tbsp of unsalted peanut butter.

Turn the oven to 175C. Place the apple slices in a greased pie form. Sprinkle on the sugar and then the oatmeal. Chop the nuts and sprinkle on. Melt the butter. Turn off the heat and add the peanut butter. Pour evenly on the pie. Bake for 20 minutes.

Serve with creamy joghurt or vanilla ice cream and enjoy! We certainly did and half the crumble was gone!

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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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