The 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.
Filed under Baking, Recipes
Midsummer means yet one more celebration, namely my husband’s birthday. Most years Midsummer Eve falls on the same day but not this year. Hence today I have tried to make an extra effort to make the day midsummery and a good day.
He wished to have a lemon slice pie and I will first give you the recipe that is of the lovely Eisenman sisters of Sweden (Två systrar söta [Two sweet sisters] is the name of the cookbook). The pie crust is absolutely delicious and the filling just melts in you mouth.
Start with the crust.
You need 300 g butter, 6 dl flour, 1 tsp salt, 2 tbsp sugar and 2-4 tbsp cold water.
Mix all the ingredients in a kitchen aid starting with the butter and sugar. Then add the rest.
Refrigerate for 30 minutes and prepare the filling.
Pre-heat the oven to 200 C.
Filling: You need 3 eggs, 5 dl sugar, 2 tsp grated lemon zest, two lemons cut into thin slices, 1 dl flour and 2 tbsp water for the filling.
Additionally, you need some sugar cubes and edible flowers for decoration. Start by beating the eggs and sugar. Add the lemon zest, flour, water and the lemon slices.
Turn into a smooth mixture.
Cut the crust dough into two. Roll out the bottom or use your fingers to spread the dough into a pie form ca. 30 cm in diameter. Pour in the filling. Roll out a cover for the pie. Carefully cut some air holes into the ‘lid’ and sprinkle on the crushed sugar cubes. Bake for 30-40 minutes in 200 C.
Let the pie cool and decorate it with flowers. Serve as such or with vanilla ice cream or natural yoghurt.
The second recipe is for an aperitif. I just read somewhere, actually in both a Swedish and an Italian publication that Aperol Spritz is passé and this summer it is Hugo that is on everyone’s lips. I had to give it a try, and I pimped the recipe I found on the Internet. This is what you need for two glasses: a piccolo bottle of semi-secco brut, 2 tsp elder flower juice, 5 mint leaves and half a lime. If you use Prosecco you might want to add some more juice.
I’ve been doing some serois party planning, we hope to have the house full next weekend!
The lovely cook books, magazines and my collection of recipes as well as friends are contributing to the plans.
We got snow that has stayed and I’m thrilled… perfect for candles and decorations with evergreens.
Wanted to share some of the preparations in pictures –
Pie with smoked salmon, grissini, desert dreams/ökendrömmar biscuits, marinated aubergine.
Forgot to take pictures of the lovely brown meatballs fried in butter and cinnamon. Yummy and so Christmasy!