baked eat, eats, festive eat, Sweden, sweet eat

Tangy lemon tart with mazarin and pistachio

when it comes to desserts and sweets i prefer things with some kind of crispiness. cakes with whipped cream and jam are ruled out – i prefer an easy crumble any day of the week. the sweet thing with sweet pies is that they have unlimited possibilities in terms of variation, and what can actually go wrong when you have butter, sugar and fruits or berries?

clouds | piecefully

this was an experiment inspired by Therésia’s theme of the month; citrus, that turned out surprisingly well – the sour tanginess of the fresh lemons is well balanced by the sweet almond paste, and the pistachios gives it a nice twist. and apart from wedging the lemon pulp it’s really quite easy. that’s about what’s need to be said.

Lemon tart with mazarin and pistachio | piecefully Lemon tart with mazarin and pistachio | piecefully

crust
4 dl (400 ml) flour
125 g butter
75 ml sugar
1 tbsp water
1 egg

mix the dry ingredients and then pinch together with the wet ones until it’s a smooth dough. leave in the fridge for about an hour before rolling out and dressing a pie dish with it (ca 24 cm diameter). while waiting prepare the filling.

mazarin
300g almond paste, grated
125 g butter, at room temperature
80 g natural pistachio kernels, ground (i use a nut grinder)
3 eggs
lemon zest from one lemon
pulp from six small lemons

start with the lemons. zest one of them to mix with the batter. then cut away the peel from all of them and cut out “wedges” of pulp (only the pulp, leaving out the white “walls”). then mix everything but the eggs with a whisk. add in the eggs and give it another whisk. pour the batter in the crust and place the lemon wedges spread out in the batter. now bake at 175°c for 45 min (or until the tar gets a nice golden colour).

i got some crust and filling left and threw in a couple of plums in two small pie dishes, also a winning combo!

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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baked eat, Places, sweet eat

Holiday biscotti

so last week i headed up north enjoying an idyllic swedish summer holiday. the weather was great and i enjoyed every boat trip, kayak excursion, blueberry picking, house-safari, bass dinner and the swedish nature to the fullest. before leaving my parents house i managed to toss off these small treats. my family loves italian food (and so do i for that matter) and after our italian dinners and buckets of home made pesto i suppose i felt the need for some italian sweets. the photos are from a trip i made to rome last spring that surfaced my memory whilst in the kitchen. the rest of the photos from last week i’m in the process of editing!

Roman holiday  Roman holiday  Roman holiday  Biscotti Biscotti

Double almond biscotti

3 dl (300 ml) almond meal (or ground almond)
2 dl (200 ml) oat meal (ground into flour, I use a food processor)
1 dl (100 ml) raw sugar
cest from 1/2 lemon
1/2 tsp baking powder
2 small organic eggs
50 g pine nuts, toasted
100 g almonds, toasted and roughly chopped
pinch of sea salt

grind your almonds (if not using almond flour) and then mix all the dry ingredients. put a pile on some baking paper and make a pit in the middle – thats where you put the eggs. mix in the eggs using your finger tips (“pinching”) just like you would if you were making pasta, the dough becomes quite sticky and that’s ok (if is far too sticky add some more of the oat flour). form into a roll and transfer to a clean baking paper. bake at 175°c for 25 min then take out and let cool a little. cut the roll in 1 cm thick slices and bake for another 25 min 120°c.

All content by © Sofia Hellsten 2010-2013. All right reserved.

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baked eat, Places, Sweden, sweet eat

Lemon-thyme

this is where i’ve been the last week. out and about on the swedish east coast. hence the lack of updates. Anna  | piecefully Hälsingland, kust | piecefully

i was gonna give you this recipe that i tried out a week ago.  it’s a really moist sponge cake/bread with thyme giving it a nice twist. i brought it for a late sunday pic-nic and served it just as it is. though i just realised that i  never wrote down the measurements, and now i can’t seem to remember… i’ll make it soon again and update you on the recipe! and then i’ll show you some more from the past week in a later post.

Lemon-thyme almond bread  | piecefully Lemon-thyme almond bread  | piecefully Lemon-thyme almond bread  | piecefully

Lemon-thyme almond bread

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any day eat, baked eat, eats, Japan, Kyoto, Nara, salt eat, vegeterian eat

Popcorn bread, lemon-honey butter and temples

Nara and Kyoto has such beauty. especially at dusk. and it’s not only the beauty of the surroundings, it’s the whole atmosphere these old cities contain that has such great appeal.

tōdai-ji (東大寺) meaning the eastern great temple, is situated in central Nara and it’s main hall contains the world’s biggest bronze buddah. the building is incredible and even though it was my third time visiting the place i stood in awe when facing this open space. we managed to catch it just before closing and the lightning was magnificent.

IMG_5442  corn crisp with popcorn  lemon-honey butter  lemon-honey butter

corn crisp with popcorn and rosemary

50 ml flax seeds
50 ml unsalted sunflower seeds
50 ml unsalted pumpkin seeds
50 ml unpeeled sesame seeds
200 ml corn meal (fine-grained polenta)
1 tsp sea salt (plus some to sprinkle)
fresh rosemary, 1/2 tbsp finely chopped
40 ml olive oil
250 ml boiling water

2 tbsp popcorn kernels (popping them will give you about two handfulls)

put the popcorn in a tbsp of olive oil, in a hot pan with a lid. make sure you move the pan so that the popcorn don’t burn and when the popping stops remove from the heat and set aside. when cool press the popcorn flat with a rolling pin.

put all the dry ingredients in a bowl and mix. pour in the water and olive oil and mix until smooth. spread out the “dough” on baking paper sprinkle with sea salt and spread out the pressed popcorn on top. put another baking paper on top and roll with a rolling pin until the dough covers the paper. bake in the oven at 150 c for an hour. perfect as bread or snacks – the popcorn gives it a nice twist!

lemon-honey butter

5 tbsp butter
a pinch of sea salt
cest from 1/2 a small lemon
1/2 tsp organic honey

mix everything, season more if needed and let sit in the fridge for 10-15 min. serve with artichokes or simply on the above bread.

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