tag:blogger.com,1999:blog-67600242024-03-14T04:57:42.214+02:00zap*zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-6760024.post-23776230672693038752017-06-18T12:18:00.003+03:002017-06-18T12:18:43.957+03:00Kuressaare Street Festival<br />
The morning started off with a few drops of rain but by noon it had all cleared up. Perfect timing since most events were scheduled for midday.<br />
We set out early on to get there before the crowds. I was able to photograph the food trucks before the masses hit the streets.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD05i8Bh1AbTenJPuhioJ0q4tjxfV6JIJMkdn6pskmValEa20WeREJNAY7kbxdiCU7XOHCI4DtgjBwoxYXVUpCASSXWmbTvdAiT00S7H4BwBixABcElz9Fru62dx6NAFGxAsF_/s1600/streetfestvegan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="447" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD05i8Bh1AbTenJPuhioJ0q4tjxfV6JIJMkdn6pskmValEa20WeREJNAY7kbxdiCU7XOHCI4DtgjBwoxYXVUpCASSXWmbTvdAiT00S7H4BwBixABcElz9Fru62dx6NAFGxAsF_/s1600/streetfestvegan.jpg" /></a></div>
<br />
The vegan food truck was the prettiest but they seemed to have the least customers. On their menu they had - <i>Mother trucker burger</i>, <i>Not dog</i> and a <i>Mexican-French wrap</i>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhPVAR_bHl1BRORMY4jwYK7jmsOLNSOS54BqkrEM9K_TsV_YilVJDeynkAOkQroJxKafUPlWCarfKvvKdm29TvBuEQkzlke6E4mVn_ayDn-DzSvd8ZWhmZIqGOSaXYtiBf3ME/s1600/streetfest2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="447" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhPVAR_bHl1BRORMY4jwYK7jmsOLNSOS54BqkrEM9K_TsV_YilVJDeynkAOkQroJxKafUPlWCarfKvvKdm29TvBuEQkzlke6E4mVn_ayDn-DzSvd8ZWhmZIqGOSaXYtiBf3ME/s1600/streetfest2.jpg" /></a></div>
<br />
The fish and chip truck had many interesting items on the menu but they did not seem to be getting any food out. The line kept on growing but for the time we waited it did not move an inch, nor did I see anyone being served. Such a shame.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLLeQ4sc7hsJaTa7CJPKKAXgdxftqusBEJbsUz3FpWCu1kQmUx9e6-gvaogklgBOmHAeic93aQe8_kCQnOLTg1NgSuQxhQbR9ta8mBvyzxwrYMEmIedpiaeJCrggWBzKkXxvX/s1600/streetfestudu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="447" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLLeQ4sc7hsJaTa7CJPKKAXgdxftqusBEJbsUz3FpWCu1kQmUx9e6-gvaogklgBOmHAeic93aQe8_kCQnOLTg1NgSuQxhQbR9ta8mBvyzxwrYMEmIedpiaeJCrggWBzKkXxvX/s1600/streetfestudu.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSYDpHWej_9RMiK90GvGNYdJXLSLAOZGijVeDw2SHbWRgXYMVW1bUJ3tmpasVgPa2b3uCFZFHLFqYkB79mbOOGzM-tHmh4McpBLao3zec0zmoQjeboraJC6J4_-JZoHS2yUpY/s1600/streetfestudu2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="447" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSYDpHWej_9RMiK90GvGNYdJXLSLAOZGijVeDw2SHbWRgXYMVW1bUJ3tmpasVgPa2b3uCFZFHLFqYkB79mbOOGzM-tHmh4McpBLao3zec0zmoQjeboraJC6J4_-JZoHS2yUpY/s1600/streetfestudu2.jpg" /></a></div>
<br />Udu ice cream was made on the spot using liquid nitrogen. I chose the creamy strawberry.
Delicious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgcm6cOfExPFx-fMIjxDK3mH8PbTTxpBrZu2AWotU-0bJnecBiRjgsFauUASaTTzkiV0xKhy0Tgb9ykWENFVFl160NORU-aeUZMM7gZb_JERnrH6NSfg8UPJkR1sCxWixMCOh/s1600/streetfestmuhurito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="447" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgcm6cOfExPFx-fMIjxDK3mH8PbTTxpBrZu2AWotU-0bJnecBiRjgsFauUASaTTzkiV0xKhy0Tgb9ykWENFVFl160NORU-aeUZMM7gZb_JERnrH6NSfg8UPJkR1sCxWixMCOh/s1600/streetfestmuhurito.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ty2zQ3iNWJud-MRMjPe9FmTBsfw-PyDcEf9KJjRQbeDUu7HHAGQz4AXiE6iJGuU0ZAn1oeCVNnQK0hfWHiDIo3jeKilWo9SsFCAKjLotEFeLym7MhvmowSI_UapgGV4nnG2o/s1600/streetfest3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="447" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ty2zQ3iNWJud-MRMjPe9FmTBsfw-PyDcEf9KJjRQbeDUu7HHAGQz4AXiE6iJGuU0ZAn1oeCVNnQK0hfWHiDIo3jeKilWo9SsFCAKjLotEFeLym7MhvmowSI_UapgGV4nnG2o/s1600/streetfest3.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptI5WqS8mJJUo4ENNMFE5_0-hZ8ApFJ5Re5rdx4lA2QY4CVVbrFkKSuPwN4QOJQ0kZ-q303tPHf2i0sCPYb83ZYHpp7oZg10L93p3AsRy9gcyut2F6fmScQ7ZRuQKH-51woPY/s1600/streetfest1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="447" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptI5WqS8mJJUo4ENNMFE5_0-hZ8ApFJ5Re5rdx4lA2QY4CVVbrFkKSuPwN4QOJQ0kZ-q303tPHf2i0sCPYb83ZYHpp7oZg10L93p3AsRy9gcyut2F6fmScQ7ZRuQKH-51woPY/s1600/streetfest1.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAx1bkVJgywTYbpE_DYGqIhtJ-70EQlQUO5lxDDql2SHJRnXn7cX_EK5xwy3_UEBBmhOCejR35RIrBLrFJuUZ58ro4pDYMINOCDORS2Xc77OFGV33mbFBEhCHqiTJSjgNQyRx/s1600/streetfestrib.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="447" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAx1bkVJgywTYbpE_DYGqIhtJ-70EQlQUO5lxDDql2SHJRnXn7cX_EK5xwy3_UEBBmhOCejR35RIrBLrFJuUZ58ro4pDYMINOCDORS2Xc77OFGV33mbFBEhCHqiTJSjgNQyRx/s1600/streetfestrib.jpg" /></a></div>
<br />
Slow cooked pork ribs with a bit of smoky flavour from the Green Egg grill. Served with salad, pickled mustard seeds, green sauce and fried chips. The ribs were awesome, easily the best food of the day, but the chips were a bit burnt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxzvZ9B4Ff0KEb4dyQM_-z56lN1nCgzcCB-LbDNBSb7HYslBrQWSPYjuySML2qkYeJ202AsS23-bqDnCr_agigCHHutWLRn6IcxrlAOMQvt_GYertVlVTAOBT4RVTp8FMyZd6/s1600/streetfestribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="447" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxzvZ9B4Ff0KEb4dyQM_-z56lN1nCgzcCB-LbDNBSb7HYslBrQWSPYjuySML2qkYeJ202AsS23-bqDnCr_agigCHHutWLRn6IcxrlAOMQvt_GYertVlVTAOBT4RVTp8FMyZd6/s1600/streetfestribs.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVb81pVK8NuOtcWMsqQ6ONjL834RagxHj7ZAjWd2M0Zj1w6QPRE2oppBwxibPYv3N0FBuECLMQPMG9gqYr3X_7ENfr7tyND2FguMl582cs-7l52K02B8WwsS-wXuCEIavsB9a/s1600/streetfestburger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="447" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVb81pVK8NuOtcWMsqQ6ONjL834RagxHj7ZAjWd2M0Zj1w6QPRE2oppBwxibPYv3N0FBuECLMQPMG9gqYr3X_7ENfr7tyND2FguMl582cs-7l52K02B8WwsS-wXuCEIavsB9a/s1600/streetfestburger.jpg" /></a></div>
<br />
My niece with a big Derek's burger.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh25zJkb6xBfev6TQg9rN7kaV_1bQRGH2xd_bshbJQvZ5O1eeBe0y0BacJg-on4VlpRhH_ciV-sC3WOVIeefibURQE9oDIrfQyZRTqbdfR6gi_I5HUnyyDWJDWHNIfTVo7Sypj/s1600/streetfest_mint.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="447" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh25zJkb6xBfev6TQg9rN7kaV_1bQRGH2xd_bshbJQvZ5O1eeBe0y0BacJg-on4VlpRhH_ciV-sC3WOVIeefibURQE9oDIrfQyZRTqbdfR6gi_I5HUnyyDWJDWHNIfTVo7Sypj/s1600/streetfest_mint.jpg" /></a></div>
<br />
Piparmünt food truck had the longest line. On their menu - <i>a pastrami and hummus burger</i>, <i>fried smelts in wild garlic marinade</i>, <i>mussels in creamy leek sauce</i>, <i>grilled lamb's liver with crispy potato threads</i>, <i>raspberry mojito</i>, <i>watermelon mojito </i>and<i> ice cold beetroot soup</i>. The pastrami burger and liver sold out within hours, good thing I was there early on to get a portion of the grilled liver. Raspberry mojito was splendid as well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YkzIpVHo51YNuz7n2O7PHsY9b8AnW4fmARlFCZSEIQXd3cGIbXtxI8F39YhK4l5x0b0bGp-HBywEMeCiNgnmzk0A6LcVL6V4WDkWCwxt8YFbj2atX_T7FKawvHVwLfY33UHq/s1600/streetfestgrub.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YkzIpVHo51YNuz7n2O7PHsY9b8AnW4fmARlFCZSEIQXd3cGIbXtxI8F39YhK4l5x0b0bGp-HBywEMeCiNgnmzk0A6LcVL6V4WDkWCwxt8YFbj2atX_T7FKawvHVwLfY33UHq/s1600/streetfestgrub.jpg" /></a></div>
<br />
Grilled lamb's liver with salad and potato threads, sweet potato fries on the right.<br />
<br />
The festival included many events for big, small and the four-legged.<br />
<a href="http://izakone.blogspot.com.ee/" target="_blank">Izak</a> was doing some amazing wall art. <br />
My focus was aimed at the food court.<br />
Again next year, hopefully.<br />
<br />
<br />zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-68466473669344427932017-04-25T23:49:00.000+03:002017-04-25T23:49:17.693+03:00I did not intend to stay away from the blog for this long. Unfortunately I have been fighting a bad case of pneumonia since the middle of March. I am only now recovering after weeks on different antibiotics in the hospital.<br />
It hit me completely by surprise. I was feeling a bit dizzy one day and suddenly had a 39C fever and couldn't stop coughing long enough to catch my breath. I was taken to the hospital the same day. The xray didn't show anything then but two days later my trachea felt like it was on fire and I was coughing bloody mucus. CRP was around 240 (normal is below 8), and surely, the xray then showed my whole left lung was out.<br />
<br />
I've been home for about just over two weeks. Starting to feel like a real person now.<br />
It does not help that it is still freezing cold and it's snowing outside!<br />
<br />
I did not touch the camera for two months. I was a wreck. Until now. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHcuYhNa54MsiDAraFRoR4Gp1nX61b4cDlSzRky6rNLM6iCrAd-DmP126ecqoELZf9ihI_3SF0wwIJx6aCgzBlNcxKX_l0PpNyp-GAKN9r2w7E0ocKK9z2BIL_ibNB3wep86h9/s1600/smorgas_ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHcuYhNa54MsiDAraFRoR4Gp1nX61b4cDlSzRky6rNLM6iCrAd-DmP126ecqoELZf9ihI_3SF0wwIJx6aCgzBlNcxKX_l0PpNyp-GAKN9r2w7E0ocKK9z2BIL_ibNB3wep86h9/s1600/smorgas_ribs.jpg" /></a></div>
<br />
Despite everything and the limited time space I was determined to pull off another smörgåstårta for this years Easter.<br />
It is a bit smaller than the previous ones. A slender rectangular one.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwsyC7nJOqHncvJf3ac6zGBhXjuxCUdPChUpxbOR3E2O_KkGeKV4i_zLY5phJCMM0TNfqF_LGt6ny_Hd5afN8xuVvJkpiWQZ2RW26BjqnVpfZxQ4TKKXDpBMHdbqJvIkIc83W/s1600/redvelvet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwsyC7nJOqHncvJf3ac6zGBhXjuxCUdPChUpxbOR3E2O_KkGeKV4i_zLY5phJCMM0TNfqF_LGt6ny_Hd5afN8xuVvJkpiWQZ2RW26BjqnVpfZxQ4TKKXDpBMHdbqJvIkIc83W/s1600/redvelvet.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Fjp17k8b-nuKuqyUI6h0t5We-sJdipSNklon_0QswMJQyjek5QgMWp-q2-HGyIVYb8E7fdETLIr4IhaJolUEihVDWJBkoivr3hyphenhyphenvF4qW58-tc5bEQQNmcThNByJFLy6guAZO/s1600/tordilaat17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Fjp17k8b-nuKuqyUI6h0t5We-sJdipSNklon_0QswMJQyjek5QgMWp-q2-HGyIVYb8E7fdETLIr4IhaJolUEihVDWJBkoivr3hyphenhyphenvF4qW58-tc5bEQQNmcThNByJFLy6guAZO/s1600/tordilaat17.jpg" /></a></div>
<br />
Two tortes from the cake fair at the regional training centre. Salted caramel and mocha charlotte on the left and red velvet with buttercream (and lots of it!) on the right and top left. The caramel cake became slightly disengaged after cutting into it.<br />
<br />
I believe it's fourth time for us to purchase a cake from the event. There was a reporter from TV3 with camera crew and my little niece was caught on TV.<br />
My favourite cake through the years was probably the pistachio orange torte from 2015 but this years salted caramel charlotte was super as well.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMycjhWhM0ENpHvNv8AfgDRV4GtlrxlaFW3JNHAwrtS_LA_V1nJeyo1t3Fde_4YXBaUcrtbz_K1_P-g_YTEnbn9evAJvYgWpsXk4Iadvzpk0tt-29Acs-RTXiEr4XreZRf6L1/s1600/eggsndanish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMycjhWhM0ENpHvNv8AfgDRV4GtlrxlaFW3JNHAwrtS_LA_V1nJeyo1t3Fde_4YXBaUcrtbz_K1_P-g_YTEnbn9evAJvYgWpsXk4Iadvzpk0tt-29Acs-RTXiEr4XreZRf6L1/s1600/eggsndanish.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgnBS4Y2e77cE4ACW0HBnapHM6CPx9yF3P8rL0YeuSn7CNhW5THrUohZur0CvS_ctAMyKU7f9jBDmI0SQm_mis681diPp7FDuwjdMivV_DU3A9mMwHCPPxeiGSWpqiE3Kk5XW/s1600/smorgas_rib.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgnBS4Y2e77cE4ACW0HBnapHM6CPx9yF3P8rL0YeuSn7CNhW5THrUohZur0CvS_ctAMyKU7f9jBDmI0SQm_mis681diPp7FDuwjdMivV_DU3A9mMwHCPPxeiGSWpqiE3Kk5XW/s1600/smorgas_rib.jpg" /></a></div>
<br />
<br />
<br />
BBQ pork rib and cowberry smörgåstårta<br />
<br />
<br />
16 slices of toast <br />
<br />
300g bbq rib meat, off the bone<br />
100ml mayonnaise<br />
5 tbsp broth or meat cooking juices<br />
<br />
200g tomatoes<br />
1 tbsp red onion marmalade<br />
150g cowberry relish/jelly<br />
150g cream cheese<br />
100ml mayonnaise<br />
100g herb butter<br />
salt, pepper<br />
<br />
Garnish<br />
200g cream cheese<br />
150g herb butter<br />
12 ham rolls<br />
12 cheese rolls<br />
6 cherry tomatoes<br />
fresh cowberries or cranberries<br />
<br />
<br />
As always, start by making the fillings.<br />
To make the meat filling, place the rib meat, mayonnaise and broth into a food processor and process it all to a homogeneous paste. Taste to check the seasoning, flavour depends on how well the ribs were seasoned.<br />
<br />
To make the cowberry and tomato filling, blitz tomatoes with red onion marmalade, cowberry relish and mayonnaise. Cream butter and mix it with cream cheese. Then stir <br />
<br />
Divide the toast into piles of four slices and trim off all the crusts. Place four slices of toast in a row on a platter, one after another. Spread with a good amount of meat filling and top with another layer of toast. Now spread these with the tomato filling.<br />
Continue to stack and spread until you run out of toast. Pile any remainder of the fillings on top and smooth it out, spreading on the sides as well. <br />
You should have four layers of toast with interchanging layers of fillings.<br />
<br />
Take the butter and cream cheese meant for garnishing. Cream the butter. Mix it with cream cheese and spread over the sides of the cake in a thin layer. It is to prevent it from drying.<br />
Keep the rest of the butter mixture for garnishing, but keeping it in the fridge might make it too stiff. Garage might be a good alternative if there is no pantry. <br />
<br />
Cover the cake with cling film and pop it in the fridge. Store overnight.<br />
<br />
Before serving, use a pastry bag to neatly pipe the butter mixture onto the cake. Arrange ham and cheese rolls on top. I did cut them in half diagonally. Add quarters of cherry tomatoes and fresh berries. Our local shop didn't have fresh cowberries that day but they had strawberries which I then sliced and arranged on top.<br />
<br />
<br />
<br />zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-45882554813253144302017-01-23T20:39:00.002+02:002017-01-23T20:44:05.973+02:00Christmas has come and gone, together with the snow.<br />
I baked so many biscuits and pepparkakor. For a whole month I did nothing but bake and decorate. Boy, did it take time to neatly squeeze those lines. By the end my fingers were so cramped in the "squish" position that I had to use my other hand to prize my fingers off the little squeezy bottle. But it was all joy. Unlike last year when mum dropped a baking sheet with nearly all the pepparkakor stacked on there, all decorated and cute, on the floor, shattering them to a million pieces. Only few survived. I was a bit crushed because of all the hours that I had invested. Now, when I mentioned said incident before the holidays, she claimed to have no recollection of the matter.<br />
<br />
The anno 2016 lot of Christmas biscuits was shipped out to the world to my dearest friends well before Christmas Eve and probably has been consumed by now.<br />
<br />
Except for this small bunch of pepperkakor that still hangs by my window. It still smells like the holidays. I will probably keep it 'til it is all dusty, it looks too sweet, I don't want to break it. I'd rather just keep it until it becomes icky and then just throw it in the bin.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9h-gwCU3Rluf2rPXn3DuDiC_cBOBFz81PrFR4jibsbJ46uZGuSV5ad035erRVPCMoesnuKrxbv_YTLjGZBON_lDDJwg9372883gqIsZsaHOXDYkNL11U1ap8YKI-xdC1wNUI/s1600/cookiehanger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9h-gwCU3Rluf2rPXn3DuDiC_cBOBFz81PrFR4jibsbJ46uZGuSV5ad035erRVPCMoesnuKrxbv_YTLjGZBON_lDDJwg9372883gqIsZsaHOXDYkNL11U1ap8YKI-xdC1wNUI/s1600/cookiehanger.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsneGQx9tWwT2jNdDS15gRt0GIkdjOsNyXWuY-irINlAHbV43MBWry8ymCahcLI3rScLjixqqKa5kUZjkKFampHkIQMsCX6h2cN0H3olItmvC1LDsMK72YOK3FnFjECxr9CDg/s1600/kringelhead.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOsneGQx9tWwT2jNdDS15gRt0GIkdjOsNyXWuY-irINlAHbV43MBWry8ymCahcLI3rScLjixqqKa5kUZjkKFampHkIQMsCX6h2cN0H3olItmvC1LDsMK72YOK3FnFjECxr9CDg/s1600/kringelhead.jpg" /></a></div>
Orange and cardamom kringel, so so good! I think I ate half of it just by myself!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85ow-9HhHu7_3vVkVOJTA3hM1c8SWmyvmPuhVuTgZLg1MUf9kIgr_dvzjqGAie6_Kk2SRDPukCZ7eAsukkLJU6olCdFRj8EVIGuhNHUhu8f6g6v8vxUq1v63lPnBS7OAI170i/s1600/pepparkakor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85ow-9HhHu7_3vVkVOJTA3hM1c8SWmyvmPuhVuTgZLg1MUf9kIgr_dvzjqGAie6_Kk2SRDPukCZ7eAsukkLJU6olCdFRj8EVIGuhNHUhu8f6g6v8vxUq1v63lPnBS7OAI170i/s1600/pepparkakor.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhprpdzJlCp8FIljolZCI9xcvjQcD-b_qY3nP0d80MSD2Ph78vcYjUrjdulsCTqh9JNHUocmMCwp404H6ICb7d4Jes5l6KgzSd_Y2FnVGcYTpnuYw49iVWcu59zjxWYgCM1gAH9/s1600/pepparkakorlot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhprpdzJlCp8FIljolZCI9xcvjQcD-b_qY3nP0d80MSD2Ph78vcYjUrjdulsCTqh9JNHUocmMCwp404H6ICb7d4Jes5l6KgzSd_Y2FnVGcYTpnuYw49iVWcu59zjxWYgCM1gAH9/s1600/pepparkakorlot.jpg" /></a></div>
<br />
Besides all the gingerbreads and butter biscuits I also made florentines, just as on previous occasions, using my own recipe which can be found <a href="http://zapxpxau.blogspot.com.ee/2011/11/i-made-florentines-again.html" target="_blank">here</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxNUtwqjru42yTpcfFdA91E5m3Tej4qMT-6Wr-8V-PWojZgwTawer3KVsAl-gSKjCpgeU9pYlAPn9IJsAw4o5C6tajDaFQMf1DUVMdVec1ts6Xv1ee0OX-Sh37nIuMC4S2cKD/s1600/florentine16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxNUtwqjru42yTpcfFdA91E5m3Tej4qMT-6Wr-8V-PWojZgwTawer3KVsAl-gSKjCpgeU9pYlAPn9IJsAw4o5C6tajDaFQMf1DUVMdVec1ts6Xv1ee0OX-Sh37nIuMC4S2cKD/s1600/florentine16.jpg" /></a></div>
<br />
About two dozens of extra fat and large ones. I love them.zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com2tag:blogger.com,1999:blog-6760024.post-9980054138172218342016-09-17T12:23:00.001+03:002016-09-17T12:25:29.784+03:00Saaremaa Food Festival 2016 was held from 5th to 11th September.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDnz5JjngoXunIA3AmvprRzwjEFh5B9kwS7eZEX2GJ-JCz1P67cUNH5l4PEuA1g4GRFp8DJpU6IcdjaGvKychJsMDK0zJZBuKyLdlB-Oag-jQhHY1c3fCAyv709Em_0js-Q_K/s1600/mosaiik_festival.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDnz5JjngoXunIA3AmvprRzwjEFh5B9kwS7eZEX2GJ-JCz1P67cUNH5l4PEuA1g4GRFp8DJpU6IcdjaGvKychJsMDK0zJZBuKyLdlB-Oag-jQhHY1c3fCAyv709Em_0js-Q_K/s1600/mosaiik_festival.jpg" /></a></div>
<br />
Mosaiik Cafe lunch - chanterelles and pork cheek, apple and hazelnut dessert.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8r2WRVdMKf9yPEt80OlF_m_XSxzCiC-i8fF6XFH71wolbbLTil619tV4540Y4iXXjFddYjUTGBv1ybTSJQhzOIg__-EJvO5MMlnEMuZ1bblAX539CMWDjEVPbvne3RwItUCh/s1600/festival.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8r2WRVdMKf9yPEt80OlF_m_XSxzCiC-i8fF6XFH71wolbbLTil619tV4540Y4iXXjFddYjUTGBv1ybTSJQhzOIg__-EJvO5MMlnEMuZ1bblAX539CMWDjEVPbvne3RwItUCh/s1600/festival.jpg" /></a></div>
<br />
Mosaiik Cafe roast beef and mash ; Retro Cafe lamb burgers with mash, cabbage and chanterelles.<br />
The lamb was underseasoned but their soup was super spicy. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL6sQsB7YGj-4gzEMEzTcltE_2fnd5XAjOtDZqLs7g9ZXnsM9tN8WrtnlzTnNf2u9GmmUHFpoQv-tk9YLX9_TCGE_soUR9iMH34u8Gro_SSwjJwac9tIupsBcuSqZ7Q42ynPuj/s1600/laperla_chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL6sQsB7YGj-4gzEMEzTcltE_2fnd5XAjOtDZqLs7g9ZXnsM9tN8WrtnlzTnNf2u9GmmUHFpoQv-tk9YLX9_TCGE_soUR9iMH34u8Gro_SSwjJwac9tIupsBcuSqZ7Q42ynPuj/s1600/laperla_chicken.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
La Perla chicken with apples, carrots and Cheddar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAniN-and3R3TK_CeAMq30fiGqJN2pXgPXTtMVH-l0M2HXD8JP2-LZoolSKAdAPXycw1QzB3fkbB4wsrbnbUs6oPISS6vmvdxuPhmAs6zgEBOvOToBCtmIUUSqq6o0PnVvObb6/s1600/strawberrygospa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAniN-and3R3TK_CeAMq30fiGqJN2pXgPXTtMVH-l0M2HXD8JP2-LZoolSKAdAPXycw1QzB3fkbB4wsrbnbUs6oPISS6vmvdxuPhmAs6zgEBOvOToBCtmIUUSqq6o0PnVvObb6/s1600/strawberrygospa.jpg" /></a></div>
<br />
GO Spa strawberry and rhubarb dessert.<br />
<br />
<br />
Naturally, the festival ended with a day full of pop-up Apple cafes.<br />
Originally, the idea behind it was for the locals to open up their garden gates and back yards for visitors, setting up outdoor cafes for a day, offering goodies baked/cooked using local apples.<br />
<br />
The event is becoming more commercial with the participation fee shooting for the stars, it has gone from 5 euros three years ago to 32 euros this year. And the number of professional businesses participating is rising as well.<br />
<br />
The weather was not too charming, there was some sort of mist coming down all day.<br />
But still, I visited six cafes out of seventeen. Browsed by three more but didn't photograph.<br />
Here are photos from the ones that caught my eye the most. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHctQyXAFWvKJyC65lOQkXyPHR7CFUaooEWkNqrogefBlz5CyGFlxfZvxpcpnfse2C1WvNqIJ4u_0H5nORVLDYTUBq3-Ynx1VmRYOiqvdGVL6NofFp_tAaa3Rr_I6KTnAQYCS/s1600/ounamaius.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHctQyXAFWvKJyC65lOQkXyPHR7CFUaooEWkNqrogefBlz5CyGFlxfZvxpcpnfse2C1WvNqIJ4u_0H5nORVLDYTUBq3-Ynx1VmRYOiqvdGVL6NofFp_tAaa3Rr_I6KTnAQYCS/s1600/ounamaius.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGeIyzLLiT3pneTxI9cjFRXEA5TPOGNHrSaWidzNEBeTtNk0a5F1FAqIh7-nnvzxRHCz_yAaHTVcAiUksphMCwKMVghllBzcuiW_QsRV63OeAA3PClKWVaLLPTHnlyBKl_sEj/s1600/ounamaius2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGeIyzLLiT3pneTxI9cjFRXEA5TPOGNHrSaWidzNEBeTtNk0a5F1FAqIh7-nnvzxRHCz_yAaHTVcAiUksphMCwKMVghllBzcuiW_QsRV63OeAA3PClKWVaLLPTHnlyBKl_sEj/s1600/ounamaius2.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUYMTA5V9WtMyVe6Ons61xH3iSAMSpeQxilvWk9l6Nk-Pn3pKMPuHEIDlGzhj2kFjrMC7eGRLA-HXtrh6mxKZf670cZFL2kDUpy4v3eWjbnmwcy4DSDxj5gslgfkjkvyQIwL7u/s1600/ounamaius3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUYMTA5V9WtMyVe6Ons61xH3iSAMSpeQxilvWk9l6Nk-Pn3pKMPuHEIDlGzhj2kFjrMC7eGRLA-HXtrh6mxKZf670cZFL2kDUpy4v3eWjbnmwcy4DSDxj5gslgfkjkvyQIwL7u/s1600/ounamaius3.jpg" /></a></div>
<br />
<br />
First cafe, <b>Õunamaius</b>, was close to home, just one block away. The choices here could make you blind! Literally too, as it was very brightly coloured. I bought little apple fritters, a slice of pastry cream torte, two slices of Swiss roll and meat pasties. All tasty. And I knew it would be as Luule is known for her baking.<br />
Luule and Lea took part last year as well, <a href="http://zapxpxau.blogspot.com.ee/2015/09/last-week-saw-arrival-of-second.html" target="_blank">see their apple trail here</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHAJenp3jHI7PUiwzYLupD-K9WZDjCEq6Fw5efbmupJlacXidY_eADQboF2BTTYvQrafgZ1ZzTu6m45p_s9ZSX0eQDOKz29Nw70BG5BWei1emSqPMYyKqepH6JqhpZKezgkqU/s1600/akord.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHAJenp3jHI7PUiwzYLupD-K9WZDjCEq6Fw5efbmupJlacXidY_eADQboF2BTTYvQrafgZ1ZzTu6m45p_s9ZSX0eQDOKz29Nw70BG5BWei1emSqPMYyKqepH6JqhpZKezgkqU/s1600/akord.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEn1IPx6LHL84mCDJxSeM8z7AnhMxv8mAplkCNePTV9iG3umH30KHI2a6Ao2821Be3YQmmhdMQTpOmKNt5GGnv9a1Cx1OwdLNSGnRAfCCh1XNxBXq7rHhENVWpXgDxUcjRQ3Dj/s1600/akord2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEn1IPx6LHL84mCDJxSeM8z7AnhMxv8mAplkCNePTV9iG3umH30KHI2a6Ao2821Be3YQmmhdMQTpOmKNt5GGnv9a1Cx1OwdLNSGnRAfCCh1XNxBXq7rHhENVWpXgDxUcjRQ3Dj/s1600/akord2.jpg" /></a></div>
<br />
Next up was <b>Akord</b>. This took us to the other side of town. Area where I usually never go to. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5Tv1iwMb6NkffFCD176pBmzcckFhGUKr9JSuvYUbgOI2WIvwdybQgF-dv2MQlmn_R-G_L6LESp_L7NlZXz_pwkWUXS4O7u53FwSWRBRv6TUUBo7oO-atNiWbDRMtosFu72vI/s1600/ladvaoun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5Tv1iwMb6NkffFCD176pBmzcckFhGUKr9JSuvYUbgOI2WIvwdybQgF-dv2MQlmn_R-G_L6LESp_L7NlZXz_pwkWUXS4O7u53FwSWRBRv6TUUBo7oO-atNiWbDRMtosFu72vI/s1600/ladvaoun.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eGiK7OcpIozqTmqEdujjB7fOfAUJIdoh-sJz12aPUkN5m0ueI6gyPw96v8KRsVwNnZ6O0c3T9aramAUhW5iGIezOshGpj17wlUCpijAynMjbHhraJTWlpRJU3C4TWJ3b5NIQ/s1600/ladvaoun2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eGiK7OcpIozqTmqEdujjB7fOfAUJIdoh-sJz12aPUkN5m0ueI6gyPw96v8KRsVwNnZ6O0c3T9aramAUhW5iGIezOshGpj17wlUCpijAynMjbHhraJTWlpRJU3C4TWJ3b5NIQ/s1600/ladvaoun2.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg476Y474Yg0R9YkNmiNn6GefVPMfr1oDoyZ6GplJ4iJWcCJmOB6vIFV4qyHgb4X9MxNgy0Wzl9DuF7rJ6Va0YewTa5VtKLMKrh-zfF6vXQ-dmn4fAxToqVLqML198PFYu7lVL2/s1600/ladvaoun_tatin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg476Y474Yg0R9YkNmiNn6GefVPMfr1oDoyZ6GplJ4iJWcCJmOB6vIFV4qyHgb4X9MxNgy0Wzl9DuF7rJ6Va0YewTa5VtKLMKrh-zfF6vXQ-dmn4fAxToqVLqML198PFYu7lVL2/s1600/ladvaoun_tatin.jpg" /></a></div>
<br />
I went to this place, <b>Ladvaõun</b>, with a mission. In the local newspaper they claimed they were serving Tarte Tatin. I definitely wanted to try it. I baked more than a dozen Tarte Tatins during the first day of Apple Cafes three years ago. Small ones <a href="https://www.flickr.com/photos/zapxpxau/5011535388/in/dateposted/" target="_blank">like this </a>and larger ones.<br />
But this cake did not resemble the plump and buttery pastry I was expecting to see. I was confused.<br />
Mission aborted.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWCOUWRw4Aw67ngmrEmxgg-tUlRnIlkhUtmBORLEXnOX0OMnau2RfTWvtJvZQxTIyiibSssJDYEvTl6MVUe058cq4em8qfsWSBwYE2afc_YrYpHxeEJ1VpJ03GzB4zYlysmFZ/s1600/laperla16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWCOUWRw4Aw67ngmrEmxgg-tUlRnIlkhUtmBORLEXnOX0OMnau2RfTWvtJvZQxTIyiibSssJDYEvTl6MVUe058cq4em8qfsWSBwYE2afc_YrYpHxeEJ1VpJ03GzB4zYlysmFZ/s1600/laperla16.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAaT4a9jOh2d7KCyzt_68ex7a7hsq1XyANJvOgUJA00UQvt3jTPqeWoA5BLdZKSvBYbYMfFmTOnYDKFAZVOvxkhgfKt6YMXoOf2qTU6y14y2RuxrRd948I_7PppJoQzfe8YX0V/s1600/laperla16_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAaT4a9jOh2d7KCyzt_68ex7a7hsq1XyANJvOgUJA00UQvt3jTPqeWoA5BLdZKSvBYbYMfFmTOnYDKFAZVOvxkhgfKt6YMXoOf2qTU6y14y2RuxrRd948I_7PppJoQzfe8YX0V/s1600/laperla16_2.jpg" /></a></div>
<br />
Ristorante <b>La Perla</b> has been participating three years in a row. Their selection of goodies was almost as extensive as Luule's. I got a strawberry muffin with a burnt edge and a chicken salad sandwich. Too bad I didn't photograph the sandwich, it was really good, I would buy that again, many times over.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm20Hy_OBDg7n_Y4pzm6b5dsuEG_rkD-LTCgrF5MA_lxwr5UaaXHUhS-YsAZBb3KU3g5yp-p_OOMWtHSM3_iJbz3plNe6d9C-CvI4aZicS760hGC-dqqslUf44ZxL1PXJsLAzR/s1600/saaremaakera.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm20Hy_OBDg7n_Y4pzm6b5dsuEG_rkD-LTCgrF5MA_lxwr5UaaXHUhS-YsAZBb3KU3g5yp-p_OOMWtHSM3_iJbz3plNe6d9C-CvI4aZicS760hGC-dqqslUf44ZxL1PXJsLAzR/s1600/saaremaakera.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIilJj9YehCR2I6MqnCAeFdC2veN5O7dm-BBGRb_oelsnuMKGrhzDsRCuq_voq0bnYYZOxHK01NHvCK7Zf8FyJSt2qBG9Qo8L1ZhKq9SuGXFnZyr3KsX-t3xp7TmqhYXMEP276/s1600/saaremaakera2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIilJj9YehCR2I6MqnCAeFdC2veN5O7dm-BBGRb_oelsnuMKGrhzDsRCuq_voq0bnYYZOxHK01NHvCK7Zf8FyJSt2qBG9Qo8L1ZhKq9SuGXFnZyr3KsX-t3xp7TmqhYXMEP276/s1600/saaremaakera2.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PjwQDsmJkKchtFQhf1xErFzBstbK-5AKLewRvkRKsmT9_hjvuRMPH2MOfh4dU-RMDauPX6QGpIAkqG_TqD3YpQE6c9c9-OaRHFv1C3HIO08Bm2qbDm2vRvj1JAwlaLtVcGWO/s1600/saaremaakera3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PjwQDsmJkKchtFQhf1xErFzBstbK-5AKLewRvkRKsmT9_hjvuRMPH2MOfh4dU-RMDauPX6QGpIAkqG_TqD3YpQE6c9c9-OaRHFv1C3HIO08Bm2qbDm2vRvj1JAwlaLtVcGWO/s1600/saaremaakera3.jpg" /></a></div>
<br />
Next up was <b>Saaremaakera</b> with their wacky but awesome truck / pizza oven. They also had some doughnuts on the counter but I don't think anyone had eyes for them. There was this great cheesy pizza smell all over the yard. The menu, so to say, was scribbled on the back of a pizza box and that was it. 8 euros, four toppings of your choice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lkCsvO7AUfTFq8rscUieouXxZIR1W5UfiX5U6JasO2boGG-KBB2Oj94kaMxEIfjWczBBOKc7z-rfC5AxISTpKaXRJMklfx8Cd8gO-zFw0H-iU0qBhpCv3nr_5aOXHcUS9GFr/s1600/ounakoda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lkCsvO7AUfTFq8rscUieouXxZIR1W5UfiX5U6JasO2boGG-KBB2Oj94kaMxEIfjWczBBOKc7z-rfC5AxISTpKaXRJMklfx8Cd8gO-zFw0H-iU0qBhpCv3nr_5aOXHcUS9GFr/s1600/ounakoda.jpg" /></a></div>
<br />
Last place was a hole in the wall - <b>Õunakoda</b>. I had a chicken wrap there which was tasty. But the place was so windy and chilly. Otherwise I would've tried their pancakes.<br />
<br />
Better luck with weather next year.<br />
<br />zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com1tag:blogger.com,1999:blog-6760024.post-57523576044936387142016-08-04T19:50:00.002+03:002016-08-04T19:50:57.255+03:00Gooseberry puddings<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4aeiN9SWP-mOYAnBQeNvujOTztk6rqrluappU7DNmAJ784lcru8WYaRWrLStMLiVoa_4YhCDuSuX7zUSodxG4kqa9p2lCE0U5Lu3KdNmExq55CSsLkw3l4-XYiMdbCFIkIJJ/s1600/gooseberrypudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4aeiN9SWP-mOYAnBQeNvujOTztk6rqrluappU7DNmAJ784lcru8WYaRWrLStMLiVoa_4YhCDuSuX7zUSodxG4kqa9p2lCE0U5Lu3KdNmExq55CSsLkw3l4-XYiMdbCFIkIJJ/s1600/gooseberrypudding.jpg" /></a></div>
<br />
<br />
I think these have a bit of a vintage feel to them. I can imagine these being baked in an Edwardian kitchen or even in a big Victorian manor house. Of course there they would be baking them individually in little pudding basins and then carefully turning them out onto dainty plates to be served.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirS2GOHZilwHlPeRJ1gNNs0IuuAgkgpCLNUI4jBv8VFY0899G6x7_7q6tJpKMcSiAlxpZ-tyBB8eW9UCmMG03xwG2ENveE_hmzlqTftfNrtBV0EV7Bf63WtO3CG9hBoZl88fK/s1600/puddingoose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirS2GOHZilwHlPeRJ1gNNs0IuuAgkgpCLNUI4jBv8VFY0899G6x7_7q6tJpKMcSiAlxpZ-tyBB8eW9UCmMG03xwG2ENveE_hmzlqTftfNrtBV0EV7Bf63WtO3CG9hBoZl88fK/s1600/puddingoose.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibx1bCKWTnK2lkhxFVu8Isk6unh68x7jsLEoFewaU-2p8wxHJtVebPgreKQsMRHJWOiIdYY1rCzWzzGUofZ4yhAEA5GXgH7aSwzocbfrWhxgh2AviqSlAR7w-VuYL4FV9u_nge/s1600/goosebrrystew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibx1bCKWTnK2lkhxFVu8Isk6unh68x7jsLEoFewaU-2p8wxHJtVebPgreKQsMRHJWOiIdYY1rCzWzzGUofZ4yhAEA5GXgH7aSwzocbfrWhxgh2AviqSlAR7w-VuYL4FV9u_nge/s1600/goosebrrystew.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTE9TfcYekFtM1folNThNi0DnRRYs3gTGfLryAJuPzMCyflErTwKErUFsD0b3moGt_ZmxuLdtvXXfE1nBfIdV4sVVXQXGpfFqayTF8_FcVyQtSoUWcjqm-VisLNobZtfExI4e7/s1600/puddingoven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTE9TfcYekFtM1folNThNi0DnRRYs3gTGfLryAJuPzMCyflErTwKErUFsD0b3moGt_ZmxuLdtvXXfE1nBfIdV4sVVXQXGpfFqayTF8_FcVyQtSoUWcjqm-VisLNobZtfExI4e7/s1600/puddingoven.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
Gooseberry puddings<br />
<br />
<br />
250g gooseberries<br />1 vanilla bean<br />5-7 cardamom pods<br />4 eggs<br />100g ground almonds<br />100g sugar<br />100g butter<br />2tbsp Cognac<br />120g cream cheese<br />
<br />
<br />
Take a saucepan and a mixing bowl. Carefully halve the vanilla bean,
scrape out the seeds and put them into the bowl, then toss the scraped
bean into the saucepan.<br /><br />
Top and tail the gooseberries and add
to the saucepan with the cardamom and a spoonful of sugar. Cook this
over a low heat for about 15 minutes, tossing occasionally, until the
berries soften a little but are still holding their shape. Set aside and
let cool.<br />
<br />
Crack the eggs into the mixing bowl, add the sugar and ground almonds
and whisk through. Next, melt the butter and pour it into the batter
while you keep whisking.<br />
<br />
Add the Cognac and whisk until your batter seems smooth. Lastly, add the
cream cheese and mix only a little.<br /><br />
Place a layer of gooseberries on the bottom of four
ramekins or teacups and divide the batter among them. Scatter some more
gooseberries on top and bake in a 180C oven for 30 minutes. zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-26129060797407018112016-05-28T20:31:00.000+03:002016-05-28T20:31:44.406+03:00<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZ8M1DXHwPY2eKleR6tDmgcM1fsBKa6vhAAtYCHpb3febg1As1CMso9GG56FfNuDKnLF-DA6RXMcWLHbJXIPvj-fISD9NpbW3WnGXBtui6TdKqQmbejnc18jOHE_DWH0oqGeC/s1600/chickenmeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZ8M1DXHwPY2eKleR6tDmgcM1fsBKa6vhAAtYCHpb3febg1As1CMso9GG56FfNuDKnLF-DA6RXMcWLHbJXIPvj-fISD9NpbW3WnGXBtui6TdKqQmbejnc18jOHE_DWH0oqGeC/s1600/chickenmeal.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1IJiBxngya9PicQMXCo22yJVdRqubk9Co15sutDyfHAFCq6yGCq9iV3X-lBjxNURQYK3UWjqI68sSadE6lDRKNOPtoC8DvCP4VWcDZ-bj12nYyFvbmrtKn3vwWql1G1nvFW9/s1600/eelsandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1IJiBxngya9PicQMXCo22yJVdRqubk9Co15sutDyfHAFCq6yGCq9iV3X-lBjxNURQYK3UWjqI68sSadE6lDRKNOPtoC8DvCP4VWcDZ-bj12nYyFvbmrtKn3vwWql1G1nvFW9/s1600/eelsandwich.jpg" /></a></div>
<br />
Smoked eel open sandwiches, eel smörrebröd two ways. One warm, one cold.<br />
<br />
On the left, beetroot and apple salad on a toasted rye bread topped with smoked eel fillets and a fried egg.<br />
On the right, seeded rye bread, quick cucumber pickles, horseradish sauce, smoked eel, quail eggs and salmon roe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTeleWabWO27IH7RZnaNqDVDTIJQDzgroH9fVhdkutg_2RQpy4ymPV-0aewoCziJHpMtuZYe_qa5OAaMWe_i7tIPBomWgJ859a7oqOhg6GJVmpfhTcy7TPzJ8B5lxHoZbLCJ35/s1600/roespag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTeleWabWO27IH7RZnaNqDVDTIJQDzgroH9fVhdkutg_2RQpy4ymPV-0aewoCziJHpMtuZYe_qa5OAaMWe_i7tIPBomWgJ859a7oqOhg6GJVmpfhTcy7TPzJ8B5lxHoZbLCJ35/s1600/roespag.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_1Ekcj4gfZw_2124kQQhsh8MPi-y3nE18iILgu-3DzdvOEnxx7AliKTqgEVpns0BGlq3UBYZ6ffGLCsoQbaUrC4bjRfPuHfqSMp47F2pKa9Im5IhT9ZOvrneB-AqhwucCpDY/s1600/spooncakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_1Ekcj4gfZw_2124kQQhsh8MPi-y3nE18iILgu-3DzdvOEnxx7AliKTqgEVpns0BGlq3UBYZ6ffGLCsoQbaUrC4bjRfPuHfqSMp47F2pKa9Im5IhT9ZOvrneB-AqhwucCpDY/s1600/spooncakes.jpg" /></a></div>
<br />
Spooncakes, made by granny. She made me pancakes the size of a teaspoon when I was little. Pancakes the size of a two euro coin. Flipping them over one by one, so patiently.<br />
I love those puffed and crispy edges.zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-63736575336601415722016-03-24T20:10:00.000+02:002016-03-24T20:10:39.467+02:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEREM2i6SpzFMQvTrF_3xD_n3E03PKvzPmUCkAl_4I2XSyqeanxPFL8cvwNhfCCfOG83uJ-z3OGmRR0noQ1mHvg05Pd8pSeyOnI0Er-yZ_C0YzBs351cMrEz4CjKU_tekHuktb/s1600/easter16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEREM2i6SpzFMQvTrF_3xD_n3E03PKvzPmUCkAl_4I2XSyqeanxPFL8cvwNhfCCfOG83uJ-z3OGmRR0noQ1mHvg05Pd8pSeyOnI0Er-yZ_C0YzBs351cMrEz4CjKU_tekHuktb/s1600/easter16.jpg" /></a></div>
<br />
Easter bunny and devilled eggs. <br />Devilled eggs seen here in two flavours - beetroot and bacon eggs on the top plate, cured sprat and salmon roe eggs on the centre plate.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqlx-4EqPxCdiG64tlkI4b7xyfLqGxjA4PgzWPI1P8pKSM3cTAqxVdJbLJAVIXLmIbAsOq77HcJq5jzZFCWdujTyQDWf7uEKrn9llqO76r0ARWoz9cUgbGShl4a4z5USe-II0/s1600/easter2016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqlx-4EqPxCdiG64tlkI4b7xyfLqGxjA4PgzWPI1P8pKSM3cTAqxVdJbLJAVIXLmIbAsOq77HcJq5jzZFCWdujTyQDWf7uEKrn9llqO76r0ARWoz9cUgbGShl4a4z5USe-II0/s1600/easter2016.jpg" /></a></div>
<br />
Easter bunny and a smörgåstårta. Bunny is my secret sweets jar. I guess the secret is out now.<br />But not to worry, Nööbi is guarding the bunny. Ahh, all is well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXAILkGEW0ArHD1FoA3aweT4NC_GckkGt5NZN42MYp7Xq3tig4A9dTqUfoa9ZQsz0SDbacpXY9j9avyREMW7WMHcwSkPeUUAyP_sV8-r17acS-D0Y8N3VPslBeg7k9YADY_fl/s1600/eastercat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXAILkGEW0ArHD1FoA3aweT4NC_GckkGt5NZN42MYp7Xq3tig4A9dTqUfoa9ZQsz0SDbacpXY9j9avyREMW7WMHcwSkPeUUAyP_sV8-r17acS-D0Y8N3VPslBeg7k9YADY_fl/s1600/eastercat.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVtXNzS8cjgqO_GRsZOvTkVvYrGu4c7es44OSVyY5ReLud4d6nGI1gtLeRlgNMJAWRZyrcyZdhDZDYn62r2f18iI_1VNySyS59qA8No6CH0_6kSgCBhuFpg5-k73DtTEh6gRai/s1600/eastersandwichcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVtXNzS8cjgqO_GRsZOvTkVvYrGu4c7es44OSVyY5ReLud4d6nGI1gtLeRlgNMJAWRZyrcyZdhDZDYn62r2f18iI_1VNySyS59qA8No6CH0_6kSgCBhuFpg5-k73DtTEh6gRai/s1600/eastersandwichcake.jpg" /></a></div>
<br />
<br />
Roast pork smörgåstårta.
<br />
<br />
<br />
20 slices of toast<br />
600g roast pork, preferably home made, with a bit of fat on it too<br />
150ml mayonnaise<br />
100ml meat juices from the roasting pan or meat stock<br />
2 tbsp mustard<br />
<br />
400g cream cheese with herbs and garlic<br />
1 large avocado<br />
80ml mayonnaise<br />
150g butter<br />
<br />
Garnishes:<br />
quail eggs<br />
ham rolls<br />
seedless grapes<br />
micro salad greens<br />
a bunch of radishes<br />
<br />
<br />
Start by making the fillings.<br />
To make the pork filling, place the pork, meat juices and mayonnaise in a food processor and process it all to a homogeneous paste. Mix in the mustard and taste for seasoning. If the meat was well seasoned, then should not need to add any. Set aside. <br />
To make the cream cheese filling, place the cream cheese, avocado and mayonnaise in a food processor and process until smooth.<br />
The fillings should have a soft consistency like a good whole fat yoghurt but should not be runny. <br />
<br />
<br />
Divide the toast into piles of four slices and trim off all the crusts. You can either use them as are (for a square shaped cake) or cut them into triangles to make a circle.<br />
Arrange the triangles as a pinwheel, trimming the outer tips, to make a circle.<br />
<br />
Place eight triangles on a platter, spread with a good amount of pork filling and top with another set of toast triangles. Now spread these with the cheese filling. The filling should be thicker than what you'd normally put on your sandwich, about 7-8mm or a third of an inch.<br />
Continue to stack and spread until you run out of toast. Pile any remainder of the pork filling on top and smooth it out.<br />
You should have five layers of toast with three layers of pork and two layers of cheese. <br />
You should be left with about a 100g of cream cheese filling. Mix that with soft butter and use this mixture to cover all around the sides. I even had enough to cover the top.<br />
Cover the cake with cling film and pop into the fridge.<br />
<br />
Just before serving, garnish the sides with radish slices. On top I put micro salad leaves, halved seedless grapes, cheese-filled ham rolls, halved quails eggs and radish slices.<br />
Popular garnishes also may include gherkins, pickles, cherry tomatoes, physalis, olives, oranges, cheese rolls etc.<br />
<br />
For step by step photos see the contribution over at <a href="http://www.frankie.com.au/blogs/food/5587-frankie-fodder-roast-pork-smorgastarta" target="_blank">Frankie magazine</a>.zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-75998249813618859842016-03-07T13:31:00.001+02:002016-03-07T13:31:24.580+02:00<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8MOGv-fP0g3aF71PwHlPkRD2wAYtX3dbI47990OGlIBOU8TTf6ZGn0t9h7jN7tour3uektBWjmUeZASvNWY_wD_45Lp1M7Hu_YTdh7vPq47vInNQwf4vvx81eR-Cc-8016Wl/s1600/apple_cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8MOGv-fP0g3aF71PwHlPkRD2wAYtX3dbI47990OGlIBOU8TTf6ZGn0t9h7jN7tour3uektBWjmUeZASvNWY_wD_45Lp1M7Hu_YTdh7vPq47vInNQwf4vvx81eR-Cc-8016Wl/s1600/apple_cupcake.jpg" /></a></div>
<br />
Small round teapot made by Tatsuya Hattori. I could not resist its cute appearance a few years back. The surface of the teapot feels like suede. The tiny pastel cups, very much like eggshells, were made by a young nordic ceramicist Saara Kaatra.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjeAbcwmjWuSxxyWCqyUUl_GeKY1coQQwelhPKuVvxGQjeyvF5K_66fs0OBoeN64TXRKqLRGuqH7vn7oQpz6p4l_JggwzGZ7Ur78i6561akj18kP1nljOqZiYsE_hW_95X7du2/s1600/apple_cupcake_ingr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjeAbcwmjWuSxxyWCqyUUl_GeKY1coQQwelhPKuVvxGQjeyvF5K_66fs0OBoeN64TXRKqLRGuqH7vn7oQpz6p4l_JggwzGZ7Ur78i6561akj18kP1nljOqZiYsE_hW_95X7du2/s1600/apple_cupcake_ingr.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ZYei1VJNMzNlY06cAHbJKug1uIggkpwcD6tIHXXSAUjZQhlbG_vJtiFjouHL2dqHJL0TKYPU6zl19F0fBuBtfhgLkHeYmaC6hR2wMYz4jjMWTfkpKI8eDSiKb1ZBSk1uyX2D/s1600/apple_cupcakebatter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ZYei1VJNMzNlY06cAHbJKug1uIggkpwcD6tIHXXSAUjZQhlbG_vJtiFjouHL2dqHJL0TKYPU6zl19F0fBuBtfhgLkHeYmaC6hR2wMYz4jjMWTfkpKI8eDSiKb1ZBSk1uyX2D/s1600/apple_cupcakebatter.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmf2unfFrgQS-jR8ZbadiZ58dA2hzlOsmeWWYchpTFgUT9HQhdLcRr2Kh5Jjc8RNfxKrZDUgLDT5-79sMm8PIy7SRxaiGRjh7sOFz7BkFOrB4MC8nTt4BsrBerH1bDVPxnHieC/s1600/apple_cupcakebold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmf2unfFrgQS-jR8ZbadiZ58dA2hzlOsmeWWYchpTFgUT9HQhdLcRr2Kh5Jjc8RNfxKrZDUgLDT5-79sMm8PIy7SRxaiGRjh7sOFz7BkFOrB4MC8nTt4BsrBerH1bDVPxnHieC/s1600/apple_cupcakebold.jpg" /></a></div>
<br />
The cream and crisps do take a bit of extra effort but I think it is worth it. The apple crisp is like candy. And the cream, good enough to eat on its own, not sickly sweet or fatty.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsja_XnU77kf3QncKFBFPwJL1nW_fYxLkIey2Vra2-6KlDzZCBVu4EQ5GvLz17ZBCu3p1Yr5acpDaRLjI9XRpTKtHHNW4LMSJW8JOxDeLu-GuuVIRlPp45qDdFvrKBjVs13fkU/s1600/apple_cupcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsja_XnU77kf3QncKFBFPwJL1nW_fYxLkIey2Vra2-6KlDzZCBVu4EQ5GvLz17ZBCu3p1Yr5acpDaRLjI9XRpTKtHHNW4LMSJW8JOxDeLu-GuuVIRlPp45qDdFvrKBjVs13fkU/s1600/apple_cupcake1.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbIe_DWgT8wA40wxUI4yW6ucmSZHG4V4qt4XBh0W4FnhrvQdJ7j_L5kFPuon_cYQqsU7FTS0BJ4XxFERCwkW88cy2oGWTSZzfQu7DkwkGzV2ooZZtyVtdfODe974oysJwrkcw/s1600/apple_cupcakegroup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbIe_DWgT8wA40wxUI4yW6ucmSZHG4V4qt4XBh0W4FnhrvQdJ7j_L5kFPuon_cYQqsU7FTS0BJ4XxFERCwkW88cy2oGWTSZzfQu7DkwkGzV2ooZZtyVtdfODe974oysJwrkcw/s1600/apple_cupcakegroup.jpg" /></a></div>
<br />
<br />
<br />
Caramelised apple cupcakes<br />
<br />
<br />
Caramelised apples<br />4 apples<br />40g sugar<br />20g butter<br /><br />Cake batter<br />120g flour<br />120g sugar<br />2 tsp baking powder<br />40g butter<br />120ml milk<br />1 egg<br /><br />Old fashioned butter cream<br />200g butter<br />2 heaped tablespoons of flour<br />100ml hot milk<br />vanilla paste<br />70g sugar<br /><br />Apple crisps<br />apple slices<br />citric acid<br />sugar<br />water<br />
<br />
<br />
First, prepare the apples. Peel them and cut in half. Now, you can shave a slice off each half, for the apple crisps, but if you've got more apples than just four then you can do it later. Carve out the cores. Put about fourty grams of sugar and twenty grams of butter into a saucepan and let it melt. <br /><br />Then turn the heat up a notch and place the apple halves into the butter caramel, let bubble for about five minutes then flip the apples over and let the other side caramelise as well. Set aside.<br /><br />For the cakes, mix together flour, sugar, baking powder and butter until it resembles wet sand. Then add the milk and combine gently.<br />Whisk the egg lightly in a separate bowl before adding it to the batter.<br />Divide batter between eight regular size (5cm bottom dm) muffin cases. Slide apple pieces into the batter and bake at 180C for 20 to 25 minutes.<br /><br />For the apple crisps, shave extremely thin apple slices from the centre of a firm peeled apple. It is best to use a mandolin slicer or some other slicing machine. In a small saucepan combine two parts water to one part sugar with a pinch of citric acid. <br />Let it come to a simmer and cook the apple slices in this simple syrup for a good five minutes before laying them on a sheet of baking paper and drying in the oven at 110C for 2 hours.<br /><br />For the butter cream, melt 100g butter in a saucepan, add two heaped tablespoons of flour and mix until combined. Heat 100ml milk in the microwave and then gradually pour onto the roux, whisking to prevent any lumps. Now add a teaspoon of vanilla paste and two-thirds of the sugar. <br />Let it cook for about five minutes, until it thickens. Set aside and cover. It has to cool down to add the rest f the butter.<br />Cream the other 100g of butter with the remaining one-third of sugar and mix into cooled down cream.<br /><br />Fill a pastry bag with the cream and place in the fridge to make it harden, buttercream needs to chill after a day at work. Pile a good amount of cream on top of every little cake and garnish with an apple crisp. If you have any caramel sauce left over, then drizzle it on top.<br />zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-59964400994170013202016-01-27T18:56:00.001+02:002016-01-28T11:26:35.805+02:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCnVAhL1qb3dH0HRbpriQrlcG_67jgdcRMIakyJT1Z3DMLR2xDydeYAoxz47hvs3mylGi3487FI1RW9-YErtgJHhl8VwRk9Qs1mbMqVBi6cu781bII6mHM5jXgUEOBD8DhLIu/s1600/park.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCnVAhL1qb3dH0HRbpriQrlcG_67jgdcRMIakyJT1Z3DMLR2xDydeYAoxz47hvs3mylGi3487FI1RW9-YErtgJHhl8VwRk9Qs1mbMqVBi6cu781bII6mHM5jXgUEOBD8DhLIu/s1600/park.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEid7AvQVEwOIaYJz6QrLy0HdZWd9et2YwryLd9dS6SCe9OsTeMYAdd74MbK5ESKZiSVjUoeAIZKOi4cUc9NKcOQbjeMkS3b4eNn7kVIMyle6SIK3zeBiFWmcAC1_y0QOO2WUP/s1600/bosse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEid7AvQVEwOIaYJz6QrLy0HdZWd9et2YwryLd9dS6SCe9OsTeMYAdd74MbK5ESKZiSVjUoeAIZKOi4cUc9NKcOQbjeMkS3b4eNn7kVIMyle6SIK3zeBiFWmcAC1_y0QOO2WUP/s1600/bosse.jpg" /></a></div>
Bosse<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwt1jqHAXklneVjHw9zWOYWewSFf4RZFpySfSy0DKeTYU40bJdhSqLPJWxrqaCvbSShgmqZeibdzkD7CedBvUqztCM3loVfGSaBZcg643grKm4I7tF1upUS99H4ZLLyPAyimS/s1600/buttons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwt1jqHAXklneVjHw9zWOYWewSFf4RZFpySfSy0DKeTYU40bJdhSqLPJWxrqaCvbSShgmqZeibdzkD7CedBvUqztCM3loVfGSaBZcg643grKm4I7tF1upUS99H4ZLLyPAyimS/s1600/buttons.jpg" /></a></div>
Nööbi<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqO59BSwNRsYgDvsWTzDFwM0IdGuPPdlsDozTZG2Pz2A_7gS0z4jqYHV3Dqh0IIabHhjQc-JiXQmKWYOtmZQztKM51Zlp7jzL1-wCVpwsBG-sQeUtcOcrja7tpOwPF_57_B8za/s1600/cherrypies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqO59BSwNRsYgDvsWTzDFwM0IdGuPPdlsDozTZG2Pz2A_7gS0z4jqYHV3Dqh0IIabHhjQc-JiXQmKWYOtmZQztKM51Zlp7jzL1-wCVpwsBG-sQeUtcOcrja7tpOwPF_57_B8za/s1600/cherrypies1.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vUfLy5TE1ZEr2V6FF4_hq5GuBsGPNeLvJiTQUVw1YOgg6zzHYSdVcw5DOeeB0AWuSrffb3JD02mbKHvdazqbeX3hUYNubwJL0O0Cz95tFcpaXlcJ59Uf_duT5ZkOPPmjOkgt/s1600/cherrypies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vUfLy5TE1ZEr2V6FF4_hq5GuBsGPNeLvJiTQUVw1YOgg6zzHYSdVcw5DOeeB0AWuSrffb3JD02mbKHvdazqbeX3hUYNubwJL0O0Cz95tFcpaXlcJ59Uf_duT5ZkOPPmjOkgt/s1600/cherrypies.jpg" /></a></div>
Sour cherry hand pies.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOtzZf7dA3LA1DfdLyixK5B0R7SVgDv6oQ2rPPTl9HjKJ7kWGb-LaDaSxUDlsCpr3vNdhrhh7jZVwBMX2MCCQuwql1hFFHeVgGU2QWV35xVQh8Df7CKnCfeXzD9QpU6oiWNyK/s1600/coatednuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOtzZf7dA3LA1DfdLyixK5B0R7SVgDv6oQ2rPPTl9HjKJ7kWGb-LaDaSxUDlsCpr3vNdhrhh7jZVwBMX2MCCQuwql1hFFHeVgGU2QWV35xVQh8Df7CKnCfeXzD9QpU6oiWNyK/s1600/coatednuts.jpg" /></a></div>
<br />
Sweet and salty crunchy coated nuts<br />
<br />
about 750g of various nuts (walnuts, hazelnuts, Brazil nuts, cashews)<br />150g unrefined sugar<br />1 tsp ground cardamom<br />a pinch of smoked paprika or chilli powder<br />200ml ground almonds<br />2 - 3 tsp salt flakes<br /><br />Heat sugar and 100ml water until all sugar has melted. Add cardamom, paprika and all the nuts and cook, stirring, for a good 5 to 7 minutes.<br />Turn the heat down, add the ground almonds and stir. Add a splash of water if it looks too dry to stick. Add salt and mix very thoroughly through.<br />
Taste.<br />If you are satisfied with the flavour, spread the mass on a baking sheet in a aingle even layer. Separate very large clusters using two forks. Dry in a 90C oven for about half an hour.<br /><br />
<br />zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com1tag:blogger.com,1999:blog-6760024.post-60484955016992472482015-09-17T20:45:00.002+03:002016-09-17T12:25:29.780+03:00Last week saw the arrival of the second Saaremaa Food Festival.<br />
Restaurant Week was part of the festival. Most of the cafes and restaurants created special menus for this week with fixed prices. Two course lunches for 10€ and three course dinners for 15€. My intention was to try five different restaurants, but I had to go with four.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdZ_XBkE_0Y0OxoQAfC3Q6I96QUvaoi8XebrYblTLRHERmzQQ2fWNTGfe4dwknCc2ZykMNUP0tcrj6pcVbBv6IPVLrOsBsr4Wm8bb5adA2JF6nkYGHdCgIFuUOAr0ovbJEzbB/s1600/mosaiik_veski.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdZ_XBkE_0Y0OxoQAfC3Q6I96QUvaoi8XebrYblTLRHERmzQQ2fWNTGfe4dwknCc2ZykMNUP0tcrj6pcVbBv6IPVLrOsBsr4Wm8bb5adA2JF6nkYGHdCgIFuUOAr0ovbJEzbB/s1600/mosaiik_veski.jpg" /></a></div>
Mosaiik Cafe lunch offer on the left, BBQ beef fillet. Saaremaa Veski pan bread with pork and cabbage on the right. Veski dessert was a classical floating islands.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOlJmMyb8ykgO72Q7imMz8tXge0EJjDwB3GLM068JZiJ2JLolDdD_JmYz_ubl8FsSPgo3jwI-42IGhcf6Lw5Eh-bnoJhI-EWm9dUE3BL0sGhpnznKyo6mC86u1JvCgDyBeg2h/s1600/retro_kama.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOlJmMyb8ykgO72Q7imMz8tXge0EJjDwB3GLM068JZiJ2JLolDdD_JmYz_ubl8FsSPgo3jwI-42IGhcf6Lw5Eh-bnoJhI-EWm9dUE3BL0sGhpnznKyo6mC86u1JvCgDyBeg2h/s1600/retro_kama.jpg" /></a></div>
Retro Cafe kama dessert.<br />
Retro lunch menu also included pork chop with roast potatoes and coleslaw. The pork chop was thick, big chunk. The sauce and coleslaw were awesome.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtKvgMU_6wzi_5pXYFyqNYRZGCp-HORrtyTccGLkuuPENueDK10tHDznIG6wKrP4Ugd475TLkh6kidiy9ubkuaQ7rt_TywVJpJh1ZmQzzZB0aBaTUj9OmWDGw30U0AzOjtE1M/s1600/la_perla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtKvgMU_6wzi_5pXYFyqNYRZGCp-HORrtyTccGLkuuPENueDK10tHDznIG6wKrP4Ugd475TLkh6kidiy9ubkuaQ7rt_TywVJpJh1ZmQzzZB0aBaTUj9OmWDGw30U0AzOjtE1M/s1600/la_perla.jpg" /></a></div>
La Perla dinner menu: three aubergine bruschetti, whole baby trout a la Meuniere, panna cotta with spiced plums<br />
<br />
I'm not a fan of aubergines, it was ok I guess, the tomato salad on top was tasty. Trout was flaky and moist with a superb crispy skin. I ate all of that trout skin! Usually I wouldn't eat fish with tomatoes but this tomato salad was very citrusy, making it an ideal companion. The panna cotta wasn't too photogenic but it was seriously tasty with the right amount of melt-in-your-mouth softness. They should add it to their regular menu. Mmm.<br />
<br />
I also wanted to try out Chameleon as I've never eaten there but they insisted that I either have to book days in advance or buy a load of booze. Their dining room was practically empty. I opted for the third variant - big fat PASS! Won't be going back.<br />
<br />
Another exciting event, and probably my favourite of the week, was the day of pop-up apple cafes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYJVOmzzltf0iJ08PiYEBRsx_TISl-9rz7c7z9-mEbjP0WlSPcVbPVqQQR1j_wbNdaS3obvk3ffeCBQHmYNhiwHvNMOpYahxidvNjZ5yCZMEUdnWWS0ld08CyzFbvCdOkfdaT/s1600/ounou1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYJVOmzzltf0iJ08PiYEBRsx_TISl-9rz7c7z9-mEbjP0WlSPcVbPVqQQR1j_wbNdaS3obvk3ffeCBQHmYNhiwHvNMOpYahxidvNjZ5yCZMEUdnWWS0ld08CyzFbvCdOkfdaT/s1600/ounou1.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iagkfLwrjOfp_Y993at-JbnOL1h27hpyi3cMQLO-mZiRJAodpY2COD5unE4-KDfKEsfIq_qP6Q1MkNpLKv7QwfW-KjIskkPE7rGdmymkDC-C8_JH5Ln1SmEM4hN9VxVUR10L/s1600/ounou2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iagkfLwrjOfp_Y993at-JbnOL1h27hpyi3cMQLO-mZiRJAodpY2COD5unE4-KDfKEsfIq_qP6Q1MkNpLKv7QwfW-KjIskkPE7rGdmymkDC-C8_JH5Ln1SmEM4hN9VxVUR10L/s1600/ounou2.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKgFTSYglMBREBGQiwWRQmtA3L0sMATD19lVl3iNNnpJkbJAzlykOJSOwTeW8U3iEm0qrTAyP-4XGN9Ge9UMABEVFTIkHxUWus_GAUqTLK94FwsJJSuwGleiwLGgQoqvSAjWB/s1600/ounou3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKgFTSYglMBREBGQiwWRQmtA3L0sMATD19lVl3iNNnpJkbJAzlykOJSOwTeW8U3iEm0qrTAyP-4XGN9Ge9UMABEVFTIkHxUWus_GAUqTLK94FwsJJSuwGleiwLGgQoqvSAjWB/s1600/ounou3.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7z1o3oJyXkOZun057avF8inZ3VSn3OhsCU_QA9v0j4zEmqpMI7EVQXFhunYUEstBVL2iCnlOI2JWtQm1M_TotW_YGKKjd-oCrTMa7YlWWawwt3TSFnLDm91RTdYTID5SPL7NZ/s1600/ounou_food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7z1o3oJyXkOZun057avF8inZ3VSn3OhsCU_QA9v0j4zEmqpMI7EVQXFhunYUEstBVL2iCnlOI2JWtQm1M_TotW_YGKKjd-oCrTMa7YlWWawwt3TSFnLDm91RTdYTID5SPL7NZ/s1600/ounou_food.jpg" /></a>
</div>
Õunõu.<br />
Three chefs with a food truck. Same as last year. Simple three item menu: <br />
pulled pork bun, chickpea coconut ramen, apple crumble with ice cream.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqctj2AExsLzO84PpuDHiemocaJuuvkIs4MHl5eQY8crgYIDY0OndGeTYsXq0uN3WDuc8Qu_cQ8ukU_N-k51JS-_t-vqYMHX7garNNHjiFhnXY_2ORfTc8IQ0TBiWDkFoj4HPW/s1600/luulelea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqctj2AExsLzO84PpuDHiemocaJuuvkIs4MHl5eQY8crgYIDY0OndGeTYsXq0uN3WDuc8Qu_cQ8ukU_N-k51JS-_t-vqYMHX7garNNHjiFhnXY_2ORfTc8IQ0TBiWDkFoj4HPW/s1600/luulelea.jpg" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGBNNv6Gr2oqGc5VealNCbPKI2CxIVvlS2HueWefKXcaBCKCq4-z1etetXtyncqTarsG_sqpP1G78HYHb_ya1InB1F_HveEFQPWiKUqcSXUrwflc6mrQ3r0LBTSgcrQRJ_YIg/s1600/luule_saiad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGBNNv6Gr2oqGc5VealNCbPKI2CxIVvlS2HueWefKXcaBCKCq4-z1etetXtyncqTarsG_sqpP1G78HYHb_ya1InB1F_HveEFQPWiKUqcSXUrwflc6mrQ3r0LBTSgcrQRJ_YIg/s1600/luule_saiad.jpg" /></a></div>
Sisters Luule and Lea set their cafe near the post office. Every local knows that these sisters can bake! The trail with little apples was so sweet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rTzNHxMx69O2_8l-9NynlAGWDkQulRn-ULMh7R3skmZ9w8SVA3o7Esaws9SDuFyHoy2cXIJS0XMqszQQ22EkinCw6kJbdFFaEW84V3BKvbR7uGek6ttj0jM1UZtSrGGXOQVk/s1600/armand_perla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4rTzNHxMx69O2_8l-9NynlAGWDkQulRn-ULMh7R3skmZ9w8SVA3o7Esaws9SDuFyHoy2cXIJS0XMqszQQ22EkinCw6kJbdFFaEW84V3BKvbR7uGek6ttj0jM1UZtSrGGXOQVk/s1600/armand_perla.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGsjVEZXwb0OplEo6aJmVJTjR_fOy5dVaJjxaLeetnWWRcC4-mtgZh20Ws3MXIGXHduWZl92AEAgPfv5L0suBv8D3NQ-cLgkoV_5LDO3TLhxqlWogDXibw-Kge-Pcpuq8mpFzi/s1600/la_perla1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGsjVEZXwb0OplEo6aJmVJTjR_fOy5dVaJjxaLeetnWWRcC4-mtgZh20Ws3MXIGXHduWZl92AEAgPfv5L0suBv8D3NQ-cLgkoV_5LDO3TLhxqlWogDXibw-Kge-Pcpuq8mpFzi/s1600/la_perla1.jpg" /></a>
</div>
Ristorante La Perla had an extensive menu with apple themed cocktails. I tried their tiramisu.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuqBbrEI6JntgZNG3y1qdLSKil9-DSW2KB9nfkXFd643fvM-czHGbYu7Ax60ZgpUHEQS70X_hEH3Qx_j-P4RiflD-efFEi40JFUkxiqqqhoBCV0IZKePG-jOe2QHPhqZ02aCga/s1600/suur_apple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuqBbrEI6JntgZNG3y1qdLSKil9-DSW2KB9nfkXFd643fvM-czHGbYu7Ax60ZgpUHEQS70X_hEH3Qx_j-P4RiflD-efFEi40JFUkxiqqqhoBCV0IZKePG-jOe2QHPhqZ02aCga/s1600/suur_apple.jpg" /></a></div>
Suur õun.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBqn1NmWPDx8BKlTN4EE4e9xon2-DWyZ7eSEkg8dlIeOJYzHo5wgb1t_ftVGde8sRZTXWbqGIiY2pcgW1WxhOKj-U5U4dQzwMNsrM4G_exZl2XGUkhFVcB60RTUm8je-vXGSC/s1600/idyll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBqn1NmWPDx8BKlTN4EE4e9xon2-DWyZ7eSEkg8dlIeOJYzHo5wgb1t_ftVGde8sRZTXWbqGIiY2pcgW1WxhOKj-U5U4dQzwMNsrM4G_exZl2XGUkhFVcB60RTUm8je-vXGSC/s1600/idyll.jpg" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbrgciBj3bH9iNWgqbSZ-rMv3SZTHJl1_iTwXfsAjhI2Wf8Md0awsJWVk2ojV-Jb4oOruB15pdxKAazIEsPliH4SiAJKE9CjmahNRmqkCFn1c07l3TMm1Cur4sPjnYG1FTRN4/s1600/idyll2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBbrgciBj3bH9iNWgqbSZ-rMv3SZTHJl1_iTwXfsAjhI2Wf8Md0awsJWVk2ojV-Jb4oOruB15pdxKAazIEsPliH4SiAJKE9CjmahNRmqkCFn1c07l3TMm1Cur4sPjnYG1FTRN4/s1600/idyll2.jpg" /></a>
</div>
<br />
Altogether there were ten cafes. I did not photograph them all.<br />
Though the idea is that these cafes should be homey little pop-up cafes in peoples' gardens, a third or more of the cafes have professional chefs or caterers. It's good to have some professionals in the mix but I hope it will not start to dominate. That would kill the fun factor.<br />
<br />
Looking forward to next year's event already!<br />
<br />
<br />zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-13865752157134553762015-09-04T21:33:00.000+03:002015-09-04T21:33:21.961+03:00Summer was really full of sunshine, since the second week of July we basically had no rain for two months. Wells got dry, grass went brown. I spent my days outside. Without a computer.
Here are some of the good eats of these months.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp02CNnDwCqXYNGXUEKvJLkWoNDl2Vba674xCuaGUZzoB0rV2rK_cdz2Nvo9ryCrMJpf8r8S_XvMcDnwIypTfoBzmi9tkpJUMJ8TfnUUhy16n5LunrpAFXKSAnXiFz6_2Bi26d/s1600/summer15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp02CNnDwCqXYNGXUEKvJLkWoNDl2Vba674xCuaGUZzoB0rV2rK_cdz2Nvo9ryCrMJpf8r8S_XvMcDnwIypTfoBzmi9tkpJUMJ8TfnUUhy16n5LunrpAFXKSAnXiFz6_2Bi26d/s1600/summer15.jpg" /></a></div>
Smoked chicken and mozzarella pizza; poached duck egg, asparagus and toast.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakchYvoNkghSDZvZgcEmNsAKA-8TsqnvrQfZx6BcS1xl2jkbBJXGDGJ50bBiGm9Hhw7TF-Crao-TUjGffNoU8nq5eiRDA4P49sjAxU4U_Z1Lw_0RnFOqG6jWIGlcS_sqMjVmQ/s1600/summer15_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgakchYvoNkghSDZvZgcEmNsAKA-8TsqnvrQfZx6BcS1xl2jkbBJXGDGJ50bBiGm9Hhw7TF-Crao-TUjGffNoU8nq5eiRDA4P49sjAxU4U_Z1Lw_0RnFOqG6jWIGlcS_sqMjVmQ/s1600/summer15_2.jpg" /></a></div>
Another duck egg; asparagus and halloumi skewers on the grill.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvPW-PwBzuvGQ1uXdu-XiYlefGlOgpYGtECBy0DA2cgyS3RhLK1Xe-IX5iC4azip9QvTYg5VP3GDDWo4lyEn58mNEoErxf4yHUDuam9GGXT_owPLpfqp0lFDpGNUFr2iwkES2m/s1600/summer15_lamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvPW-PwBzuvGQ1uXdu-XiYlefGlOgpYGtECBy0DA2cgyS3RhLK1Xe-IX5iC4azip9QvTYg5VP3GDDWo4lyEn58mNEoErxf4yHUDuam9GGXT_owPLpfqp0lFDpGNUFr2iwkES2m/s1600/summer15_lamb.jpg" /></a></div>
Glazing lamb ribs as they sit on the grill.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRdQyKhbl0IWBNamnpAZg_3whZFPBJq8Jb6OeaEQyvYxbNAGFsdgeGiA7Bw9_VzLs19izBARNZfKElfktQ5ySm-lq7Abt2M8KRhnbliNAjH1BOBWrVfjtkTfSAjnn5meOPJ56/s1600/summer15_lambribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRdQyKhbl0IWBNamnpAZg_3whZFPBJq8Jb6OeaEQyvYxbNAGFsdgeGiA7Bw9_VzLs19izBARNZfKElfktQ5ySm-lq7Abt2M8KRhnbliNAjH1BOBWrVfjtkTfSAjnn5meOPJ56/s1600/summer15_lambribs.jpg" /></a></div>
As the fat started dripping, coals took flame and it became nice and smoky.<br />
<br />
These three tortes below are all from the cake sale that took place in the end of June at the regional training centre. All the cakes, biscuits and tortes on sale were made by the confectionery students for their graduation exam and were put up for sale later.<br />
<br />Strawberry-rhubarb-mokka on the left, pistachio and orange on the right. The pistachio cake does not look as showstopping as the other two but the taste was addictive!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUXPaFry32yTYP94khj1sOhR23juXxR2wop3t4YTdejEcBqqYv_8JY9FR-7wLC3Q_RmfZrzuJPejrNj4POH7pEYXrIrlJL44YsBsUhr0MenHVV9D0X-AFpednaLCDpulp2MiFt/s1600/summer15_torte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUXPaFry32yTYP94khj1sOhR23juXxR2wop3t4YTdejEcBqqYv_8JY9FR-7wLC3Q_RmfZrzuJPejrNj4POH7pEYXrIrlJL44YsBsUhr0MenHVV9D0X-AFpednaLCDpulp2MiFt/s1600/summer15_torte.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewGaRvZubmKVpx6L__SyLpSvGXIhBHDsIW6D7aXi_t5jzB1IKqsGU74ungyD8ssu51te7eM3VrsTfGDH2uJV0tYpGShUmNSjCUpn5mJ5rRfbGaZFJmdeIAKgq3CfNXwi8BK5u/s1600/summer15_tortpistachio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewGaRvZubmKVpx6L__SyLpSvGXIhBHDsIW6D7aXi_t5jzB1IKqsGU74ungyD8ssu51te7eM3VrsTfGDH2uJV0tYpGShUmNSjCUpn5mJ5rRfbGaZFJmdeIAKgq3CfNXwi8BK5u/s1600/summer15_tortpistachio.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_YnJdXud47GdsMJ4uGK9rNAEjiEw9Xzc9lKf9h41NvnQy1xZackPKXKfLT38FjeLjuPwgFJSjCrzGwDlG-BvzZGekujmLrR35W87B7VZVTm87FH-jRJ7pFJx2BDhi1S0YQ5F/s1600/summer15_torten.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_YnJdXud47GdsMJ4uGK9rNAEjiEw9Xzc9lKf9h41NvnQy1xZackPKXKfLT38FjeLjuPwgFJSjCrzGwDlG-BvzZGekujmLrR35W87B7VZVTm87FH-jRJ7pFJx2BDhi1S0YQ5F/s1600/summer15_torten.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
Cream cheese mousse and fresh berries.</div>
<div class="separator" style="clear: both; text-align: left;">
The cake sale was fun. Again next year! </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsn6ZDzuHia-IYLBEAF90Cq7hOD8TEk2mWwdd8_ntR7fhW9EYzFDbl7zyGc2zX5pEVK27JJ8L46ZxK3NrnZ-d61oLFIAq02sWl2iNxBel0Qj4xO1qQBLUG4tvarsrqcLh4iMm5/s1600/summer15_strbrry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsn6ZDzuHia-IYLBEAF90Cq7hOD8TEk2mWwdd8_ntR7fhW9EYzFDbl7zyGc2zX5pEVK27JJ8L46ZxK3NrnZ-d61oLFIAq02sWl2iNxBel0Qj4xO1qQBLUG4tvarsrqcLh4iMm5/s1600/summer15_strbrry.jpg" /></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWOGvwaga4vh2uvZXky8LCWP8q1fUa6qrdS0bwMOAa06coCa4ASlF8yYOFWTnG6KKIqx81EqNSgT8OePkyCSbxsuKHMynr6hd5PBVTYLLWlGuPKJvZK7FlELJzsJqIPuJxPig/s1600/summer15_rspbrry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWOGvwaga4vh2uvZXky8LCWP8q1fUa6qrdS0bwMOAa06coCa4ASlF8yYOFWTnG6KKIqx81EqNSgT8OePkyCSbxsuKHMynr6hd5PBVTYLLWlGuPKJvZK7FlELJzsJqIPuJxPig/s1600/summer15_rspbrry.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSz3objeXv3ovEB4PorpB80oQuw8JWuKkhd6CDkJyeGUxpNBU-_bnV1cDv5qnTAoxlvM3Mv438Te3OZ6OLVvvO36sipl45TXsr7NfqcatLEOjmw20ONXrjZzHs378zUP_PncOk/s1600/summer15_blubry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSz3objeXv3ovEB4PorpB80oQuw8JWuKkhd6CDkJyeGUxpNBU-_bnV1cDv5qnTAoxlvM3Mv438Te3OZ6OLVvvO36sipl45TXsr7NfqcatLEOjmw20ONXrjZzHs378zUP_PncOk/s1600/summer15_blubry.jpg" /></a></div>
First blueberries from our garden; black raspberry that I planted one year ago is thriving.<br />
<br />
zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com1tag:blogger.com,1999:blog-6760024.post-37619646558723929562015-06-25T20:31:00.002+03:002015-06-25T20:31:20.237+03:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgASmLFl2Et8huZQaQKax51RvGUJTKkqzIZgnJzhSahTZenOG41j62RVemJsEj468a48TSWB7C9hv7LV-vyvIFxXURM4U4CYFnRCONhmdCFPZE1YE0bSgBZ-SRSzx11m-wT_X0p/s1600/frenchmess.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgASmLFl2Et8huZQaQKax51RvGUJTKkqzIZgnJzhSahTZenOG41j62RVemJsEj468a48TSWB7C9hv7LV-vyvIFxXURM4U4CYFnRCONhmdCFPZE1YE0bSgBZ-SRSzx11m-wT_X0p/s1600/frenchmess.jpg" /></a></div>
<br />
Summer might decide not to arrive on this island this year but I refuse to be put off.<br />
I have been making ice cream. If I have to eat it in the rain with 15C degrees out there, then so be it!<br />
<br />
<br />
<br />
300g strawberries<br />100g sugar<br />2 tbsp Framboise<br />
<br />
For custard<br />
400ml whole milk<br />200ml double cream<br />pinch of salt<br />1 vanilla pod<br />4 egg yolks<br />
120g sugar<br />
<br />
Slice strawberries into a bowl and sprinkle with sugar and liqueur. Leave to infuse for a few hours.<br />
<br />
For the custard, pour milk and cream into a saucepan, add salt and vanilla and cook over a low heat. Whisk egg yolks with sugar.<br />
When milk is about to start to boil, lift from the heat and trickle some milk over the egg yolks. Keep whisking and adding the milk. Heat the mixture over a waterbath until it starts to thicken, whisking all the time. When it coats the back of a spoon, lift off the heat, cover and let cool.<br />
<br />
Mash the strawberries using a fork. It's okay to leave some chunks in there.<br />
Pour the custard into an ice cream machine and chill until just about ready, then mix with the strawberries.<br />
If you don't have a machine, then just skip this step, it will be fine. <br />
Fill popsicle moulds with streaky ice cream.<br />Pop in the wooden sticks and chill in the freezer.zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-43759018898270335062015-04-23T11:06:00.001+03:002015-04-23T11:06:53.144+03:00Blood orange and strawberry mousse tartlets<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WAULmEbA4HSHsrX8a4Kb-0KO1vUECiMETWPb6byVTBaQ8X0wZIZcdSbY40jrlFYGjSfG4_WV08E52ok-Kt0idFDbf3kjwTx8GwsDjApxvWTalM-esPHkAi51M1-xxKExo_xy/s1600/bloodtartlets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WAULmEbA4HSHsrX8a4Kb-0KO1vUECiMETWPb6byVTBaQ8X0wZIZcdSbY40jrlFYGjSfG4_WV08E52ok-Kt0idFDbf3kjwTx8GwsDjApxvWTalM-esPHkAi51M1-xxKExo_xy/s1600/bloodtartlets.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oYBdZF0_Q9aLz7hiBepOEqrO5ZbSUs_31IiDlOEnXk1nb8Ngn1_pzCHNJ2MXNtYTT2fMTRpDFt8YPKs-PJoN1IxYx_Y8PuJa9NKypxjb9OEzhnUQOnAgHpwH7-Wv9u-LIHDW/s1600/orange_black.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oYBdZF0_Q9aLz7hiBepOEqrO5ZbSUs_31IiDlOEnXk1nb8Ngn1_pzCHNJ2MXNtYTT2fMTRpDFt8YPKs-PJoN1IxYx_Y8PuJa9NKypxjb9OEzhnUQOnAgHpwH7-Wv9u-LIHDW/s1600/orange_black.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzSKM33EMH59tzw182Tfyey4ex93dY_fN2ckbtLvFdPvCqHzhiE3Ac7RUuBVYHfnu8tna4IiOE0chquLbOBW0dacknT-9XDOtyFtsL_2PWPEXDIvhKM5goIFJ8mxabHuMW9Hj/s1600/bloodorange.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzSKM33EMH59tzw182Tfyey4ex93dY_fN2ckbtLvFdPvCqHzhiE3Ac7RUuBVYHfnu8tna4IiOE0chquLbOBW0dacknT-9XDOtyFtsL_2PWPEXDIvhKM5goIFJ8mxabHuMW9Hj/s1600/bloodorange.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0i6cjIW2vSsgpCXCiSdcYuVhhAf6SAWvmgK-Xq_YnGjaTY0mGjCINlgk5M2wxrojqmbVdFKZNPIaoWAYsuffxpQ18FoUrQiNHMFh2P-2PG9Or4ZNFRyzL2px0gglhlYOfsTtr/s1600/bloodtartlet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0i6cjIW2vSsgpCXCiSdcYuVhhAf6SAWvmgK-Xq_YnGjaTY0mGjCINlgk5M2wxrojqmbVdFKZNPIaoWAYsuffxpQ18FoUrQiNHMFh2P-2PG9Or4ZNFRyzL2px0gglhlYOfsTtr/s1600/bloodtartlet.jpg" /></a></div>
<br />
<br />
Just something that I quickly put together when blood oranges were in season.<br />
Puff pastry. Simple strawberry mousse made with frozen strawberry purée and whipped cream. Lightly caramelised blood orange slices on top.<br />
<br />
zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-1722468507018386942015-04-04T21:49:00.002+03:002015-04-04T21:49:23.895+03:00<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Spring is here and so is my sandwich cake.<br />
It was actually news to me that there are people out there that find sandwich cakes funny. Umm.. it's like a giant well-organised sarnie that has been fancied up a bit. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JvbBHHk-0cJeGMCVIN26xF2y6jijpObhIB844D5E3bhtxFUF60JNuxLeaBo6eEIdOX7EaQNOrkHKs6Ew_bo9h0KLSJnQqeDismnsKvYGhV2Q1WyUvUM00B2mLPc3CCnWXHnL/s1600/chickencaesar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JvbBHHk-0cJeGMCVIN26xF2y6jijpObhIB844D5E3bhtxFUF60JNuxLeaBo6eEIdOX7EaQNOrkHKs6Ew_bo9h0KLSJnQqeDismnsKvYGhV2Q1WyUvUM00B2mLPc3CCnWXHnL/s1600/chickencaesar.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEist6Jc7_Fk6pu1CCYRJhnM1l9rNHuFshiFT1z29h7Zb9xwCuI2HwiatZB-n7EoSYtAlI315Xu8YSxAmk4_JqH8xA2aZunWeVQDhj0wiLCe4bZDU4YdK8FNM9FIFT3YoQX_o0sD/s1600/chickencaesar2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEist6Jc7_Fk6pu1CCYRJhnM1l9rNHuFshiFT1z29h7Zb9xwCuI2HwiatZB-n7EoSYtAlI315Xu8YSxAmk4_JqH8xA2aZunWeVQDhj0wiLCe4bZDU4YdK8FNM9FIFT3YoQX_o0sD/s1600/chickencaesar2.jpg" /></a></div>
<br />
<br />
<br />
Smoked chicken and rocket smörgåstårta.<br />
Serves 6 to 8<br />
<br />
20 slices of toast<br />
<br />
Chicken filling <br />
260g smoked chicken (roast chicken works just as good)<br />
3 tbsp mayonnaise<br />
3 tbsp Caesar salad dressing (yes, the creamy stuff from a jar)<br />
3 tbsp sour cream<br />
<br />
Rocket filling <br />
two big handfuls of rocket<br />
a sprig of basil<br />
chives<br />
200g spreadable cheese<br />
35g butter <br />
<br />
Garnish<br />
20g butter<br />
Leafy salad mix<br />
Cheese-filled ham rolls<br />
Finely chopped herbs (frozen ones are good too)<br />
<br />
<br />
<br />
Start by making the fillings. <br />
To make the chicken filling, simply process the chicken in a food processor together with mayonnaise, sour cream and Caesar sauce to a homogeneous paste.<br />
<br />
To make the rocket filling, bring butter to room temperature and blanch rocket and herbs in boiling water for a minute, refreshing in cold water. When cooled, lift out of the water, squeeze dry and place into a food processor with the cheese. In another bowl, cream the butter. When the herb and cheese mixture is pureed, add it to the butter, bit by bit. Taste to see if it needs salt or pepper (some cheeses are salty whereas others are not).<br />
<br />
Divide the toast into five piles, all consisting of four slices. Cut the slices into
triangles. Take eight triangles, arrange as a pinwheel, trimming the outer
tips, to make a circle. That is one layer.<br />
I seem to prefer round cakes.<br />
<br />
Place the first layer of toast on a platter, spread with one third of the chicken filling and top with another layer of toast. Now
spread these with one third of the rocket filling. The filling should be thicker than
what you'd normally put on your sandwich.<br />
Continue to stack and spread until you run out of toast but should be left with one third of rocket filling (the last third of chicken filling goes on top). Mix the last third of rocket filling with the 20g of butter (to make it firmer) and stick in the fridge for about 15 minutes. Then use it to cover the sides of the cake all over with rocket butter. Sprinkle with finely chopped herbs.<br />
<br />
Just before serving, cover the top with salad leaves and ham rolls.<br />
zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com1tag:blogger.com,1999:blog-6760024.post-62344947000462937012015-02-17T21:04:00.001+02:002015-02-17T21:04:43.973+02:00Vintage lenten buns.<br />
<br />
The recipe for this year's lenten buns comes from an old cookbook. Dating from 1908. But the recipe itself is even older.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHg32cfjZ9pZtj3h2S29TkqZHczte7l1YYbxnsKsr1beGTXi7K7F7BSAX_q6dhP2RZKuHxPHwB4DQXFxLLOVR0eTZUMZBb75rA5jaLcLeJcvicJ0npMOrJG5tjpwdYcNTXCxE/s1600/semla15_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHg32cfjZ9pZtj3h2S29TkqZHczte7l1YYbxnsKsr1beGTXi7K7F7BSAX_q6dhP2RZKuHxPHwB4DQXFxLLOVR0eTZUMZBb75rA5jaLcLeJcvicJ0npMOrJG5tjpwdYcNTXCxE/s1600/semla15_1.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi7VjX-JkDdb0W4prB1hWA8TTuRRfsj4x0tc-30EEKFvjM2VHAD-5YKry1u2NqQpm3-PHg_7i4oEP16in6eu45hHZeCY_n6GwWae5zELvah60ie1AhAjlFmIPOt3D1q_vnxqL9/s1600/semla15_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi7VjX-JkDdb0W4prB1hWA8TTuRRfsj4x0tc-30EEKFvjM2VHAD-5YKry1u2NqQpm3-PHg_7i4oEP16in6eu45hHZeCY_n6GwWae5zELvah60ie1AhAjlFmIPOt3D1q_vnxqL9/s1600/semla15_2.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-HpvhxHwvuuWSSyMFuoMPOrZKeNkikApXUr5Jo-zSP2cNETdEyRXAQKb5pNZyCcYTm7R2gtQLWvH2S-knu0lXHR3rHJ4liIgU8SFJh2plgwaxxX1FfHQWQ5FM0rqK7lz5_Mw5/s1600/semla15_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-HpvhxHwvuuWSSyMFuoMPOrZKeNkikApXUr5Jo-zSP2cNETdEyRXAQKb5pNZyCcYTm7R2gtQLWvH2S-knu0lXHR3rHJ4liIgU8SFJh2plgwaxxX1FfHQWQ5FM0rqK7lz5_Mw5/s1600/semla15_3.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uuVchwLrQxTCmxSvZG9XCtLOoGE34uN5p26woWHF5cNi1RhP9qbuNGDn4ro9SkBtUG1UTKtcvQPW9gCsPOE_nYJihzcetQ0awczzFoxPRB98lgRyj5H-3i368PfMf4KWYxDL/s1600/semla15_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uuVchwLrQxTCmxSvZG9XCtLOoGE34uN5p26woWHF5cNi1RhP9qbuNGDn4ro9SkBtUG1UTKtcvQPW9gCsPOE_nYJihzcetQ0awczzFoxPRB98lgRyj5H-3i368PfMf4KWYxDL/s1600/semla15_4.jpg" /></a></div>
<br />
The bun<br />
<br />
120ml warm milk<br />
15g fresh yeast<br />
2 tbsp rose water<br />
1 tsp ground cardamom<br />
1 tbsp spirit, 80 proof<br />
260g flour<br />
75g sugar<br />
50g butter<br />
<br />
Dissolve the yeast in warm milk with a spoonful of sugar. Wait till it starts to foam.<br />
Now add the rose water, spirit, cardamom, salt and three-quarters of the flour. Knead well.<br />
Cover and let rise in a warm place for an hour.<br />
Cream soft butter with sugar until pale and fluffy, mix into dough. Add the remaining flour and knead well.<br />
Cover and let rise again.<br />
Knead the dough briefly and form into eight round buns, leaving enough room between them on the baking sheet. Brush with egg wash and let the buns rise until doubled in size. Bake in a 200c oven for about 10 minutes. Brush hot buns with egg wash once more, this prevents them from drying out while cooling.<br />
<br />
<br />
For the filling (*a more common version)<br />
bun crumb<br />
100g marzipan<br />
130ml double cream<br />
vanilla<br />
25g sultanas<br />
<br />
Cut off the bun tops, set aside. Using a paring knife and a small spoon, scoop out the crumb, creating a good-sized cavity. Place all of the crumb into a bowl, mixing it with marzipan. Heat the cream with vanilla and sultanas. When cool enough to handle, mix into the crumb. Make sure it is an even, smooth paste and fill the buns. <br />
<br />
<br />
To serve<br />
400ml double cream<br />
4 tbsp icing sugar<br />
<br />
Whip cream with sugar and pipe a mound on each bun. Cover the buns with the reserved tops and dust with icing sugar.<br />
<br />
<br />
*The book lists a second, more elaborate filling as well, which I will probably tackle next year. <br />
zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-25908191940647516092014-12-23T23:06:00.000+02:002014-12-24T08:05:47.382+02:00Roast pork <i>a la confit</i>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV962TvW1ncvgApg69vCsJAFCZZ-oypdD1zClkiZ7sbRBm2tx4rKHoWbejpwU9RhgR-lCc7dOqtt8Uc_cZLBGWYTGXwQ2SFFyC4Dbr0SoJjj70mpJbgNb-Nxor5AsnzkjyUGhh/s1600/porkconfit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV962TvW1ncvgApg69vCsJAFCZZ-oypdD1zClkiZ7sbRBm2tx4rKHoWbejpwU9RhgR-lCc7dOqtt8Uc_cZLBGWYTGXwQ2SFFyC4Dbr0SoJjj70mpJbgNb-Nxor5AsnzkjyUGhh/s1600/porkconfit.jpg" /></a></div>
<br />
85C roast pork. Cooked in fat.<br />
<br />
Probably the easiest yet tastiest method for meltingly tender roast pork with a killer crispy crackling.<br />
There is no marinating, browning, turning, mopping, basting, checking, probing etc. You just take the meat, season it, put it in the oven and then forget about it until you're ready to eat.<br />
<br />
It does take time so it's not for a speedy lunch but excellent for dinner parties or Sunday lunches. The process takes about 12 to 14 hours, ideally overnight, but there is practically zero chance of burning the meat or drying it out. I've done this more than ten times now and it never fails.<br />
<br />
It might seem scary but it isn't. And no, there is no obligation to eat all that fatty liquid. The oil and melted pork fat will rise to the surface of the meat juices after resting. Then ladle it up and use the meat juices for a tasty gravy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvGPDDIEYe-WGy1XEOY0wAZ-LDSJrQSNi45v4I0zrnMMXwyz3F_gEdVOF5B7KA3w7U_8HAPjg1pd9cKpkmWdF6DYgam0rkl95cS8O1YiwuLXW0BmEgWkgd35OVctbSj43Qh5o/s1600/porkconfit2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvGPDDIEYe-WGy1XEOY0wAZ-LDSJrQSNi45v4I0zrnMMXwyz3F_gEdVOF5B7KA3w7U_8HAPjg1pd9cKpkmWdF6DYgam0rkl95cS8O1YiwuLXW0BmEgWkgd35OVctbSj43Qh5o/s1600/porkconfit2.jpg" /></a></div>
<br />
<br />
about 1.6 kg pork, skin on<br />
sea salt, approximately 2 tbsp<br />
8- 10 peppercorns <br />
4 fresh sprigs of rosemary<br />
handful of fresh sage leaves<br />
4 fresh sprigs of oregano<br />
4 bay leaves<br />
rape seed oil <br />
<br />
My preferred dish for this is a classic cast iron pot but a good stainless steel loaf tin also does a good job.<br />
It is best to use a piece of pork the same shape as the tin, since the meat must sit very snugly in the tin leaving very little space between the meat and the tin. The fewer air pockets the less oil you need to use. Oil is poured on top to keep the meat from drying out. In a way, this is like <i>confit</i>.<br />
It is also important to not put a too big chunk in the tin since you want the edges of the tin to rise above the meat (and not the other way round) to keep all the liquids in. Otherwise you might end up with a bit of a puddle.<br />
<br />
Start by bringing the meat to room temperature and turning on your oven, 85C. The temperature is approximate, it just has to be above 80 and below 95C. You do not even need to wait until it is fully heated, just proceed as you go.<br />
<br />
Score the skin. Season the meat all over with sea salt. Sprinkle a good amount of salt in the tin as well. Toss in some peppercorns. Place half of the herbs in the tin, spreading them around, then put the meat on top with the skin upwards. You've really got to use your hands here and make it fit well, filling all the corners but keeping the meat level on the surface. Now take the rest of the herbs and tuck them between the pork and the sides of the tin.<br />
Take the oil, pouring it all over the meat. Tilt the tin and make sure the oil fills all the cracks and cavities. If you've tucked the meat well, it should take only about 100ml. Sprinkle some salt on top.<br />
Place the tin in the oven, uncovered, close the door and forget about it for the next 12 hours. It can even sit there in the oven for 18 hours without any problems so don't take it out too soon if you're not ready to eat yet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBIU-kS-EV8KIe4iO4sMsBHRGoLRwGRnCanHIaRmWhAbwX1sr7QR1olrU7_moMsTI8eP0xBrZ8VCFGDxjz6-bRlls0EcGwtoDDTEGacmYklgF9owD1qbfPr20Vxwef_0Ndk0PQ/s1600/porkconfit3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBIU-kS-EV8KIe4iO4sMsBHRGoLRwGRnCanHIaRmWhAbwX1sr7QR1olrU7_moMsTI8eP0xBrZ8VCFGDxjz6-bRlls0EcGwtoDDTEGacmYklgF9owD1qbfPr20Vxwef_0Ndk0PQ/s1600/porkconfit3.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtqL_gnbJZ0DbuVIJ7iq8kmAe-s3Yv84oy8TH3gS_7vlw_MRT_tS4vfzuIyfszrBTLAvh_NwIyU5F6xAir0tLIbvxdP6OnqafLPuxvlqbWFVEWX5DobutYu9FW7FYdl-wWsHE/s1600/porkconfit4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtqL_gnbJZ0DbuVIJ7iq8kmAe-s3Yv84oy8TH3gS_7vlw_MRT_tS4vfzuIyfszrBTLAvh_NwIyU5F6xAir0tLIbvxdP6OnqafLPuxvlqbWFVEWX5DobutYu9FW7FYdl-wWsHE/s1600/porkconfit4.jpg" /></a></div>
<br />
<br />
My dad just popped a 3 kilogram pork roast in the oven. Same method, just a bigger pot. That will be our dinner tomorrow, on Christmas Eve. Eaten together with sweet and sour stewed cabbage, boiled potatoes and spiced marinated pumpkin.<br />
<br />
But it can be served in so many ways. Between two slices of rye bread with pickles. In a bun with salad and sauce. Shred it into a noodle soup. Any way you you like.<br />
Can also use the meat juices as a base of a soup.<br />
zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com2tag:blogger.com,1999:blog-6760024.post-51731209307954075932014-12-03T12:13:00.002+02:002014-12-03T12:24:24.349+02:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQskhAwTT62mUA_gym31CUWt1By6f6G_7Q9322HbBuVhca9cAUnv97nc65uVH3psQWdtByTy46erVX7kmskx5rwqkMWPfEVL81xnqG6b7RdHfimiM3yT9-mufU-x10-4V8zItC/s1600/pumpkin_muhv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQskhAwTT62mUA_gym31CUWt1By6f6G_7Q9322HbBuVhca9cAUnv97nc65uVH3psQWdtByTy46erVX7kmskx5rwqkMWPfEVL81xnqG6b7RdHfimiM3yT9-mufU-x10-4V8zItC/s1600/pumpkin_muhv.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnOntP63Vqk-Q0V4V8SG4Zgqq5cjnUkRVWQfKMS7p6E5gmLUzmUXpnNz2ssbMA2tQ4RcXkWW3zllMyTUNP9PNswA_aSTFaiWeDF8B3w5vET59rk1t-bZOLpOZyB6PA6swcOt6/s1600/pumpkin_fence.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnOntP63Vqk-Q0V4V8SG4Zgqq5cjnUkRVWQfKMS7p6E5gmLUzmUXpnNz2ssbMA2tQ4RcXkWW3zllMyTUNP9PNswA_aSTFaiWeDF8B3w5vET59rk1t-bZOLpOZyB6PA6swcOt6/s1600/pumpkin_fence.jpg" /></a></div>
The little Sugar Pie pumpkin climbing the fence.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhprENoGrlrH_aADdGvt-_IrsWwev8ypsoPc1G9ei3C0NFN2dSmBqYguqDAP4Ryk2a-C1y6CzeL4yNwKj6EBp_xKxY60pc32dnQACdxg1aVzDvz0HZeKg5d_7If3yeEZR9tLWfL/s1600/pumpkin_muff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhprENoGrlrH_aADdGvt-_IrsWwev8ypsoPc1G9ei3C0NFN2dSmBqYguqDAP4Ryk2a-C1y6CzeL4yNwKj6EBp_xKxY60pc32dnQACdxg1aVzDvz0HZeKg5d_7If3yeEZR9tLWfL/s1600/pumpkin_muff.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09QfbY75_fmT0AyfDQiFHoeX2ov0rsmp5Z2jSI9YQWyqRTmlC8OrXaNCnfVPoQ6Z0k6AqDg1d8bOrOao7WGDYuyjwDM32bR-KMY613n6AyEnT-Ye8ItlvyYAkpppIvMjdh4rl/s1600/pumpkin_muff2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09QfbY75_fmT0AyfDQiFHoeX2ov0rsmp5Z2jSI9YQWyqRTmlC8OrXaNCnfVPoQ6Z0k6AqDg1d8bOrOao7WGDYuyjwDM32bR-KMY613n6AyEnT-Ye8ItlvyYAkpppIvMjdh4rl/s1600/pumpkin_muff2.jpg" /></a></div>
It doesn't matter much which sort of pumpkin or squash you've got. Last time I made them using <i>Cucurbita pepo</i> var. <i>styriaca,</i> the oil pumpkin (seen above, the green-striped pumpkin).<br />
<br />
<br />
Pumpkin cardamom muffins<br />
<br />
200g flour<br />
1 tsp baking powder<br />
1g salt <br />
1 tsp ground cardamom<br />
2 tsp chopped orange zest<br />
175g sugar<br />
100g egg<br />
200g pumpkin purée (either made by a steaming and puréeing or straining and mashing the pumpkin after boiling)<br />
50ml oil<br />
80g cranberries or cowberries<br />
<br />
pumpkin seeds, to sprinkle on top<br />
<br />
Whisk eggs until homogeneous and slightly bubbly. Add sugar and the pumpkin purée. Mix in orange zest, cranberries and oil.<br />
<br />
In another bowl sift flour with baking powder, cardamom and salt.<br />
Add half of the flour to pumpkin mixture and stir well. Then add the rest of the flour and stir until all flour is just mixed in but not super smooth.<br />
<br />
Divide batter between muffin tins. Nine regular size or six jumbo size.<br />
<br />
Sprinkle some seeds on top and pop into a 210C oven. Then lower the temperature to 180C and bake for about 25 minutes. <br />
<br />
<br />
<br />
<br />zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-57001171867015355272014-09-17T11:00:00.000+03:002014-09-17T11:00:08.080+03:00<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwqEsOBGr9vexP3u-b16hv57PWJgFrDpPD_b_LQ1ZoJDvMQnvCEw_q_rpwvQzW475l7JbDIE-09g4_QNp1hRpjHnlc0QBDFxRlTdgm9iSJq6l0zoMqXccnPLK-56orLaABO7h/s1600/fritters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwqEsOBGr9vexP3u-b16hv57PWJgFrDpPD_b_LQ1ZoJDvMQnvCEw_q_rpwvQzW475l7JbDIE-09g4_QNp1hRpjHnlc0QBDFxRlTdgm9iSJq6l0zoMqXccnPLK-56orLaABO7h/s1600/fritters.jpg" /></a></div>
<br />
Childhood favourite. Every now and then my granny makes these. Even now that I'm all grown up. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3WptnZtsuaBWlXd4cOrmzZBXOz0nwjrCXcNIEzb5eihKieLLiDtgxUNFryWHmvH8mxNGjeVa6SnqVYN4RNlsasRaGekFJbc2w-KnxYWu5qug3iEQ2Z3l0DaZ62R3ra00SAWp/s1600/fritters2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3WptnZtsuaBWlXd4cOrmzZBXOz0nwjrCXcNIEzb5eihKieLLiDtgxUNFryWHmvH8mxNGjeVa6SnqVYN4RNlsasRaGekFJbc2w-KnxYWu5qug3iEQ2Z3l0DaZ62R3ra00SAWp/s1600/fritters2.jpg" /></a></div>
<br />
<br />
Kohupiimapallid<br />
aka Estonian curd cheese fritters<br />
<br />
<br />
750g curd cheese*<br />
125g sugar<br />
6 eggs<br />
330 - 350g flour<br />
2 tsp baking powder<br />
pinch of salt<br />
<br />
<br />
Mix sugar into curd cheese. <br />
Add eggs one by one.<br />
Sift baking powder into flour and add a bit of salt.<br />
Combine flour mixture with egg and curd cheese mixture. Mix thoroughly.<br />
Leave the batter to rest for half an hour.<br />
Fry spoonfuls of batter in plenty of oil until rising to the surface and golden on all sides.<br />
<br />
<br />
<br />
*Ricotta may be used as a substitute but it does have a firmer, drier consistency. Might have to reduce the amount of flour by a couple of spoonfuls.<br />
<br />zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com2tag:blogger.com,1999:blog-6760024.post-20756142763112910322014-08-13T23:55:00.000+03:002014-08-14T13:16:33.146+03:00Berries & cherries<br />
The best of summer. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFQ-6-NFQE4u6iQQo_eenIkaJPP_vWfBfbDBNCI2MHx38MOIXy308t0NYgPPYgsdafuRES8wxu45ZXsp_HZl55KJU8alyML_-wR6bu1as1IZDgcsUYvJb1CiQbftVkhU6A7o9/s1600/strawberries_white.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFQ-6-NFQE4u6iQQo_eenIkaJPP_vWfBfbDBNCI2MHx38MOIXy308t0NYgPPYgsdafuRES8wxu45ZXsp_HZl55KJU8alyML_-wR6bu1as1IZDgcsUYvJb1CiQbftVkhU6A7o9/s1600/strawberries_white.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBRGR9mVTIPxzQpuE160_ajc_hGmkMhpIL4pmj0lKiP4vf5UrLFPO3l7IPzzbfgJFyB_Bkr5WIB9CGf_92X5k84KX1q_90qwTItSHFgM5_SxsqoKWTD3I1oqrFa2cqnyNBVzC/s1600/halved.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBRGR9mVTIPxzQpuE160_ajc_hGmkMhpIL4pmj0lKiP4vf5UrLFPO3l7IPzzbfgJFyB_Bkr5WIB9CGf_92X5k84KX1q_90qwTItSHFgM5_SxsqoKWTD3I1oqrFa2cqnyNBVzC/s1600/halved.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSw-tu9CgLzPyFCcdDbBblK6iEU7gu72DZIgXNfDfS7HNkBPmiNlO8Ea3MZlZknSwOD4mXvgTIaAMAblH3wsfkH75pt2v8suGJE3xnK0hGQH9hDpsyd7nDAVou8Kl9aDKj0zR/s1600/cassis_trifle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSw-tu9CgLzPyFCcdDbBblK6iEU7gu72DZIgXNfDfS7HNkBPmiNlO8Ea3MZlZknSwOD4mXvgTIaAMAblH3wsfkH75pt2v8suGJE3xnK0hGQH9hDpsyd7nDAVou8Kl9aDKj0zR/s1600/cassis_trifle.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpsbSjbhBShqj_NLVRiOgKoxXrrRd2hOcRh_asPWPJJDVO1y_5HrsWXY_-9RWY4TatOG_fNv7rEPBmU24DfXyGY3R0LYuO69QPXmiJ11zh5W4tYvyuetR3KxBfWhy30c26SFs0/s1600/rasp_gooseberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpsbSjbhBShqj_NLVRiOgKoxXrrRd2hOcRh_asPWPJJDVO1y_5HrsWXY_-9RWY4TatOG_fNv7rEPBmU24DfXyGY3R0LYuO69QPXmiJ11zh5W4tYvyuetR3KxBfWhy30c26SFs0/s1600/rasp_gooseberry.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrbRz4KRAtIhB9DotNhRvrG9fKwZ__eylp1L3DR71irT5e3YK31lXZ4O1-0O5aCAKxNVOdx3j82lkmHi_bDU6lmAfCjAAAJc5ai0vX7naY0qTg-fXIEv2ZfIJGjgbzwg0FMpus/s1600/gooseberry_pud.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrbRz4KRAtIhB9DotNhRvrG9fKwZ__eylp1L3DR71irT5e3YK31lXZ4O1-0O5aCAKxNVOdx3j82lkmHi_bDU6lmAfCjAAAJc5ai0vX7naY0qTg-fXIEv2ZfIJGjgbzwg0FMpus/s1600/gooseberry_pud.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEzQvz_L2CfgPcE4oKDq6KU4kymFo5E_2iqjKh-vToylWvWRwIg28gdJLAHJpt9rSQgFIsClfSqzDZjhTubgVGEJ1CtnL_7qvXrB-ce-RmDBkGzIlnkHXC_QLb54IZNaYcT4j/s1600/cherry_compote.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEzQvz_L2CfgPcE4oKDq6KU4kymFo5E_2iqjKh-vToylWvWRwIg28gdJLAHJpt9rSQgFIsClfSqzDZjhTubgVGEJ1CtnL_7qvXrB-ce-RmDBkGzIlnkHXC_QLb54IZNaYcT4j/s1600/cherry_compote.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlDaWSJX3ut6COWPqr3a9udQX_7Ki-1f2H4RdEtdd_vCQo3ZcbiqEAWpPXd1p-F5ay0H3KMKSH2M5HfSox66pOqF4guFscty2qpmkyC2fqwErGeTvuZ0JrHwKoX-zA_BoQTwi/s1600/black_raspberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlDaWSJX3ut6COWPqr3a9udQX_7Ki-1f2H4RdEtdd_vCQo3ZcbiqEAWpPXd1p-F5ay0H3KMKSH2M5HfSox66pOqF4guFscty2qpmkyC2fqwErGeTvuZ0JrHwKoX-zA_BoQTwi/s1600/black_raspberry.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZbvhLVtmhn6f_nlSI6Jh4Q1tJkD2Z7bIiou__y4Ijn_C94Z0yBYaUv0hJHSg-s3mzFuRCtT9a2zs3eTCjxmnZzYjfo94oPbXoIZKzNjaRhMR7bIi1pMxIUjVEkTa8_Py0Cs8/s1600/strawberries_black.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZbvhLVtmhn6f_nlSI6Jh4Q1tJkD2Z7bIiou__y4Ijn_C94Z0yBYaUv0hJHSg-s3mzFuRCtT9a2zs3eTCjxmnZzYjfo94oPbXoIZKzNjaRhMR7bIi1pMxIUjVEkTa8_Py0Cs8/s1600/strawberries_black.jpg" /></a></div>
<br />
June was rainy, so we had some nice plump strawberries. Since July, however, it has been hot hot hot.<br />
Still, plenty of blackcurrants, red and golden raspberries, red gooseberries. Black raspberries were not as plentiful, but it's only been a year since we planted it.<br />
Seen above in the fifth and sixth row, gooseberry pudding and panna cotta with sour cherry compote. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQ_3ZJ2gm5x_uPVjfLJKhPLIbitFvZNihyphenhyphenyXMrL-AROsbsqSlUI_3N934Npok7EJoDLh11uynYGZ1FfTqefNey7SHu2RmdC6cwTCHzL5szK-i0zoWUrT37SLQ_P4LzAPM6BjP/s1600/cassis_trifle_full.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQ_3ZJ2gm5x_uPVjfLJKhPLIbitFvZNihyphenhyphenyXMrL-AROsbsqSlUI_3N934Npok7EJoDLh11uynYGZ1FfTqefNey7SHu2RmdC6cwTCHzL5szK-i0zoWUrT37SLQ_P4LzAPM6BjP/s1600/cassis_trifle_full.jpg" /></a></div>
<br />
<br />
Blackcurrant trifle<br />
consisting of <br />
<br />
<a href="http://zapxpxau.blogspot.com/2011/08/blackcurrants-have-been-so-sweet-like.html" target="_blank">Blackcurrant mousse</a>*<br />
Sponge cake <br />
Whipped cream <br />
<br />
<br />
*Click for Blackcurrant mousse recipe.<br />
<br />
<br />zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-23391412492002236822014-07-11T21:46:00.002+03:002014-07-25T21:38:11.833+03:00I created this recipe two years ago. For a magazine. It's about time to post it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0A3N4gx6ssgQQ8adKpFFN2lPQyu7ebrEYFzLocntwx9HRbsMxkHFgK4dbgdIRuHpRxKMqNEGZfLZABQzAFXKwBxmH_B6Yn5UX-sEkkudbzXSUwchiDyHIP8-N2SpKJxSAj1Z/s1600/icecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0A3N4gx6ssgQQ8adKpFFN2lPQyu7ebrEYFzLocntwx9HRbsMxkHFgK4dbgdIRuHpRxKMqNEGZfLZABQzAFXKwBxmH_B6Yn5UX-sEkkudbzXSUwchiDyHIP8-N2SpKJxSAj1Z/s1600/icecake.jpg" /></a></div>
<br />
It is a bit fiddly and it requires two cake tins or rings (20cm and 23cm) if you want to achieve the look.<br />
But it is seriously tasty, looks effective and can be prepared about a week in advance. <br />
Ideal in this hot weather we're having.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SR6HMewGbuC-Y3tcCZdqDYQKCvgwKdbvleVvCRAZuTv80ll62sAJPYztK67zzX0TUaefPLnB7Bi1Yq7v6K_lcYa5OqchVuipycmraSwzYRNlafH0fPojJiCLQCTsy3cSbTV2/s1600/maasik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SR6HMewGbuC-Y3tcCZdqDYQKCvgwKdbvleVvCRAZuTv80ll62sAJPYztK67zzX0TUaefPLnB7Bi1Yq7v6K_lcYa5OqchVuipycmraSwzYRNlafH0fPojJiCLQCTsy3cSbTV2/s1600/maasik.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5LSR9c05AzTbRDYy6UcpsdIYxRza48_bBKwdie_9hkPBmKBgZrg9OCpohSl6LyKRi0Ab3aAJCQ9eXCeXdTpxIIp6VkUBMQAllYBpBKZYIRmvUX8r9fzbS9uIEJrI4yEOMPuz/s1600/icecake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5LSR9c05AzTbRDYy6UcpsdIYxRza48_bBKwdie_9hkPBmKBgZrg9OCpohSl6LyKRi0Ab3aAJCQ9eXCeXdTpxIIp6VkUBMQAllYBpBKZYIRmvUX8r9fzbS9uIEJrI4yEOMPuz/s1600/icecake2.jpg" /></a></div>
<br />
<br />
<br />
Frozen strawberry torte<br />
<br />
<br />
1 sponge bottom, about a centimetre thick<br />
<br />
Zabaglione layer<br />
3 egg yolks<br />
2 tbsp sugar<br />
90ml brandy<br />
1 vanilla pod<br />
2 gelatine sheets<br />
200ml double cream<br />
1 tbsp icing sugar<br />
<br />
Strawberry layer<br />
300g strawberries<br />
2 tbsp liquid glucose<br />
2 gelatine sheets<br />
<br />
Mousse layer<br />
3 egg whites<br />
5 tbsp sugar<br />
300ml double cream<br />
2 tbsp icing sugar<br />
400g strawberries<br />
4 gelatine sheets<br />
<br />
<br />
Make the zabaglione by whisking egg yolks with brandy, sugar and vanilla over a water bath until it turns into a pale fluffy foam. Soak gelatine sheets in cold water, squeeze and add to the egg foam. Mix until gelatine has melted. Take off the heat and let cool, stirring occasionally.<br />
Whisk double cream to soft peaks with icing sugar. Fold into cooled zabaglione.<br />
<br />
Take the biscuit sponge and using the 20cm cake ring cut it into a circle to fit inside the ring. Before fitting it in there, take some cling film and wrap the base so no liquids could seep out. Now place the sponge inside the tin/ring. Pour the zabaglione on top. Tap the tin to even the surface of the zabaglione. Cover and place in the freezer.<br />
<br />
While it hardens, prepare the strawberry purée. Take a quarter of the purée, mix it with liquid glucose and heat to 50C in the microwave. Soak gelatine sheets in cold water, squeeze and add to the heated purée. Stir until melted. Add to the rest of the purée and let cool.<br />
<br />
Take the cake tin from the freezer and pour a layer of purée. Cover and put it back into the freezer.<br />
<br />
Take the 23cm cake tin/ring and wrap with cling film.<br />
<br />
Lastly, prepare the strawberry mousse. <br />
For that, purée the strawberries. Soak gelatine sheets in cold water. Heat a quarter of the purée, squeeze the gelatine sheets and mix into the warm purée until melted. Add to the rest of the purée. Whisk egg whites to stiff peaks with sugar and whisk double cream to soft peaks with icing sugar. Now stir all three parts together, the egg white, the cream and the purée.<br />
<br />
Take the smaller tin from the freezer, the contents of which should now have hardened, and remove the ring. Place the frozen cake layers in the centre of the larger tin. Pour the mousse on top, ensuring that the gap between the tin and the frozen layers gets correctly filled, tap the tin very carefully.<br />
Cover and place in the freezer.<br />
<br />
It can then be served after a couple of hours of freezing or left in the freezer for up to a week (just place in the regular fridge about an hour before serving).<br />
<br />
<br />
<br />zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-89144954179667175112014-06-22T20:20:00.000+03:002014-06-23T13:00:29.445+03:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgZqUixKaEXTC3h3vzljEMOEYsxFOZwffv-Qqm396bqeV9kA0T-iH_NihKawWiocapOHOiJaNsrlkE9PKgOHD6tVfaBKftkQXdkmmVmuFW0TdfwkDYrGa7aYJfMKoWKmtOkDI/s1600/spring.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgZqUixKaEXTC3h3vzljEMOEYsxFOZwffv-Qqm396bqeV9kA0T-iH_NihKawWiocapOHOiJaNsrlkE9PKgOHD6tVfaBKftkQXdkmmVmuFW0TdfwkDYrGa7aYJfMKoWKmtOkDI/s1600/spring.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWT0pggvdjKo90NG3mL64F_sYAPKQJTq6rRMBdryR_jbP-PXiEL203SUODUHJLNB5KOqnC0VqeNSeCTcgDzyfTvT3LsK0ybziQc3zRRJjfusYdbrcU3S0e_GYDu0jJmH-VI7g3/s1600/spargel_feta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWT0pggvdjKo90NG3mL64F_sYAPKQJTq6rRMBdryR_jbP-PXiEL203SUODUHJLNB5KOqnC0VqeNSeCTcgDzyfTvT3LsK0ybziQc3zRRJjfusYdbrcU3S0e_GYDu0jJmH-VI7g3/s1600/spargel_feta.jpg" /></a></div>
<br />
<br />
I've been growing asparagus for a few years now and they seem to be producing more and more stalks every year. This year I even had to throw a kilo or two of stalks in the bin because if you do not keep an eye on them, I mean really keep an eye on them all day long, they will surprise you by shooting off into outer space just like that. <br />
<br />
When the season begins to approach I usually check for stalks once a day before lunch. Until now this has been sufficient. But this spring it clearly wasn't. Stalks that would look tiny (about 6cm) in the evening or noon, would stun me with their 70cm growth the next morning! <br />
<br />
And of course once the season draws to an end and you've eaten quite a bit of asparagus, you might just get a bit lazy too and let them run wild...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmTPZNTLRs_8lOOKAFUxfQci4M_L6JP0fVj7mohtsFPKbv7meKW1Gashn2Q0LvImnhwLHTuQ8VOZJef-z-4wEowGSQElXSZJkT286FWloZsKz1BiG1RYNH5oQg2pb3ApRHxcoH/s1600/spargel_feta2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmTPZNTLRs_8lOOKAFUxfQci4M_L6JP0fVj7mohtsFPKbv7meKW1Gashn2Q0LvImnhwLHTuQ8VOZJef-z-4wEowGSQElXSZJkT286FWloZsKz1BiG1RYNH5oQg2pb3ApRHxcoH/s1600/spargel_feta2.jpg" /></a></div>
<br />
Asparagus and triple cheese tarts<br />
<br />
<br />
about 24 asparagus stalks, trimmed to suitable lengths<br />
lemon juice<br />
400g puff pastry<br />
100g feta cheese<br />
100g cream cheese<br />
100g grated cheese, Cheddar or the like<br />
milk and egg for brushing<br />
<br />
First, either steam the asparagus spears for 3 minutes or put them into a bowl and just pour some boiling water from the kettle and let them blanch for a minute or so. This only works with fresh asparagus. When using store bought, should add a couple more minutes to the steaming time.<br />
Drain asparagus and toss with some lemon juice.<br />
<br />
Mix together cream cheese and grated cheese. Season with a pinch of pepper. Salt shouldn't be neccessary as the cheese is salty enough.<br />
<br />
Roll out the pastry and cut into eight squares or disks. Score the pastry around the edges to create a 1cm border.<br />
Divide the Cheddar mixture between the eight pastry pieces. Add nicely trimmed asparagus spears.<br />
Brush edges with egg and milk mixture. Crumble feta and sprinkle on top.<br />
<br />
Bake in a 200C oven for about 12 minutes.<br />
<br />
<br />
Serve with a salad of your choice.zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-55864582397215435942014-05-23T20:56:00.000+03:002014-05-23T20:56:14.039+03:00<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7gKGlpMu32mDiGGVuXeByEskfe-NBgs5gkJL8Bacx0nKEq9a5LOY4vJmwpgc6BIpeAxMYsgu4kNOrSqheKC6kJTOQQSwh_AKgDYSdbcZf5acsqXaHsaIrdMMVxHdDiiHSiJ7/s1600/rhubarbpie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7gKGlpMu32mDiGGVuXeByEskfe-NBgs5gkJL8Bacx0nKEq9a5LOY4vJmwpgc6BIpeAxMYsgu4kNOrSqheKC6kJTOQQSwh_AKgDYSdbcZf5acsqXaHsaIrdMMVxHdDiiHSiJ7/s1600/rhubarbpie.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXFdwurDxsK0ncKkA04c-qmX7SZq5T-C0hIkXKsNQ-ww6PFLvbC98XfLopzGT1w4QGRJickbXq5GRXlr5ONl8anQxVWn-gEzoMmW9-lcdufTjB4knzIfkwOdRL0mW6Wk-3AEG/s1600/rhubarbpie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXFdwurDxsK0ncKkA04c-qmX7SZq5T-C0hIkXKsNQ-ww6PFLvbC98XfLopzGT1w4QGRJickbXq5GRXlr5ONl8anQxVWn-gEzoMmW9-lcdufTjB4knzIfkwOdRL0mW6Wk-3AEG/s1600/rhubarbpie2.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGgyY_j1R708HQ5SFlmW_LlmmCcqOWN9A9tAFaUnY4iU2hfY38gWLRl9YJaXtk_HLBMQ9h_NcLwoDn2MvJlZEdR7kcgrOwjfprKzmkSuIm-xcRu7p4dZfOmdkG5X3dmBETzTk/s1600/rhubarbpie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGgyY_j1R708HQ5SFlmW_LlmmCcqOWN9A9tAFaUnY4iU2hfY38gWLRl9YJaXtk_HLBMQ9h_NcLwoDn2MvJlZEdR7kcgrOwjfprKzmkSuIm-xcRu7p4dZfOmdkG5X3dmBETzTk/s1600/rhubarbpie3.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHG88uOSB4RTqMebH200-TWjpleQDg5S96kVPy03p7drty-44JeKikvsGDrGw_9nAemd4m_KrmtvDxfApyyYNWezCJDOHM1eQ2z8txRjEWyspZ5f7CbibL_92MbQPflsgdzrAC/s1600/handpie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHG88uOSB4RTqMebH200-TWjpleQDg5S96kVPy03p7drty-44JeKikvsGDrGw_9nAemd4m_KrmtvDxfApyyYNWezCJDOHM1eQ2z8txRjEWyspZ5f7CbibL_92MbQPflsgdzrAC/s1600/handpie.jpg" /></a> </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Rhubarb and custard hand pies</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
500g puff pastry</div>
<div class="separator" style="clear: both; text-align: left;">
200g rhubarb</div>
<div class="separator" style="clear: both; text-align: left;">
50g sugar</div>
<div class="separator" style="clear: both; text-align: left;">
1 tbsp cornflour</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Slice rhubarb, put in a saucepan and sprinkle the sugar on top. Let sit for about 10-15 minutes, sugar starts to melt and juices start to run. Turn on the heat and let it come to a light simmer, mix in the cornflour. Take it off the heat as soon as the juices have started to thicken.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
pastry cream</div>
<div class="separator" style="clear: both; text-align: left;">
3 egg yolks</div>
<div class="separator" style="clear: both; text-align: left;">
60g sugar</div>
<div class="separator" style="clear: both; text-align: left;">
20g flour</div>
<div class="separator" style="clear: both; text-align: left;">
250ml milk</div>
<div class="separator" style="clear: both; text-align: left;">
vanilla</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Combine egg yolks with half of the sugar and whisk to a light ribbon consistency. Next mix in the flour, no lumps please.<br />
In a saucepan scald milk with vanilla and the rest of the sugar. Pour
hot milk over the egg yolks, stirring all the time. Mix well and return
to the saucepan.<br />
Bring the mixture to boil over medium-low heat, stirring continuously.
Allow to bubble for about two minutes then tip into a bowl. Cover with cling film to prevent a skin from forming.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Now that we've got our prep done, roll out the pastry. Every 50g of pastry should be enough to get a base and a lid for one hand pie. Do use your rolling pin, even if you are using ready-rolled pastry.</div>
<div class="separator" style="clear: both; text-align: left;">
Drop a spoonful of pastry cream, followed by a heaping of rhubarb, on every pastry base. Cut holes in the centre of the lids, to let steam escape and to add extra cream later. Cover the bases with lids, using a fork to really squish those halves together. Brush with sweetened milk or egg wash and bake in a 210C oven for 10 minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Now, you should have some pastry cream left over (unless you ate it all..). It would be a good idea to pipe this extra cream inside the pies, the hole on top is great for that. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-38849095588986416152014-04-20T21:16:00.000+03:002014-04-21T12:23:10.872+03:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObcSKenX930rQJ7yB1LVQAzlpdVfvtW76r_necPo4o4By1OyK227trTeij4bRHUHWd05pws13JdrS1reocw5SRQFBTijNgNBDIceQ1yKQcFMX4C8dinlv6SO7dt_41PBGGV-J/s1600/smorgastarta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObcSKenX930rQJ7yB1LVQAzlpdVfvtW76r_necPo4o4By1OyK227trTeij4bRHUHWd05pws13JdrS1reocw5SRQFBTijNgNBDIceQ1yKQcFMX4C8dinlv6SO7dt_41PBGGV-J/s1600/smorgastarta.jpg" /></a></div>
<br />
Smörgåstårta for Easter.<br />
Sandwich cake and <a href="http://zapxpxau.blogspot.com/2012/04/for-us-april-began-with-snowfall-and.html" target="_blank">devilled eggs</a> are a part of spring. <br />
This time I made a round one. It's easier to make a square-shaped sandwich cake since toast slices are rectangular. But I like the look of a round cake better. Otherwise it tastes the same <a href="http://zapxpxau.blogspot.com/2013/03/playing-with-eggs.html" target="_blank">as last year</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKgns1H-YI9ZgR4GAbPWoqgMUVaNvfeRckFu1dwjJAhyphenhyphenJhX367WEkTEt6nP9FetQ2BN3o-AT0Tg_iYzGaKHFgv207W2nHl0qy1HsmlmVVT9RCDpzyB098r0q39SbYVJNcFova/s1600/smorgastarta2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKgns1H-YI9ZgR4GAbPWoqgMUVaNvfeRckFu1dwjJAhyphenhyphenJhX367WEkTEt6nP9FetQ2BN3o-AT0Tg_iYzGaKHFgv207W2nHl0qy1HsmlmVVT9RCDpzyB098r0q39SbYVJNcFova/s1600/smorgastarta2.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9ehy21vRuEflaSkYwuOot-sPO_lFJkCAYJ0faKcZ5nSlgU-OkbQuLKZAjkcsJuLLXQC_DEpXBJaTSKZYI6Gx6ek55L_68_GI2g0RGuHXfUrP8SswbruQ7I2SkdHkQO5NrhiR/s1600/eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9ehy21vRuEflaSkYwuOot-sPO_lFJkCAYJ0faKcZ5nSlgU-OkbQuLKZAjkcsJuLLXQC_DEpXBJaTSKZYI6Gx6ek55L_68_GI2g0RGuHXfUrP8SswbruQ7I2SkdHkQO5NrhiR/s1600/eggs.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALT6DyfvYD1fIhKeQuHrScQqVgwXijZfirnwfcVnhpAma5Saqyvuela4gw9rGzdVhfSKF1MYz_s_Xr9PL47hk2P5dvh5yoQQOvK37ELVPRdIPboBJoqdtn64oINpnQxDQWNZg/s1600/eggs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALT6DyfvYD1fIhKeQuHrScQqVgwXijZfirnwfcVnhpAma5Saqyvuela4gw9rGzdVhfSKF1MYz_s_Xr9PL47hk2P5dvh5yoQQOvK37ELVPRdIPboBJoqdtn64oINpnQxDQWNZg/s1600/eggs2.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMtp-dyXioeQqKroMd2DhXx8x07DNod4NACAQIFzfD2rwmuyhAzywqhpvY-e5n6EHn9CtSWFSRinrbPSffbWAyiD0j5m_kCcZlBbxddJcmghztjOSIoPwTui4Qs-qQHMuEfzK/s1600/smorgastarta_cut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMtp-dyXioeQqKroMd2DhXx8x07DNod4NACAQIFzfD2rwmuyhAzywqhpvY-e5n6EHn9CtSWFSRinrbPSffbWAyiD0j5m_kCcZlBbxddJcmghztjOSIoPwTui4Qs-qQHMuEfzK/s1600/smorgastarta_cut.jpg" /></a></div>
<br />
<br />
<i>Smörgåstårta</i> with ham<br />
<br />
24 slices of toast<br />
250g ham<br />
150g spreadable cheese<br />
50g mayonnaise<br />
200g cream cheese<br />
a bunch of herbs (parsley, chives, basil)<br />
150g gherkins<br />
80g butter<br />
<br />
Garnishes:<br />
1 cucumber<br />
about 150g cream cheese or a mixture of creamed butter and mayonnaise<br />
5 ham rolls<br />
5 cheese rolls<br />
quail eggs<br />
<br />
This is a typical sandwich cake. Made with two fillings and whole-grain toast. <br />
<br />
To make the ham filling, process the ham to a homogeneous paste, then mix with spreadable cheese and mayonnaise. These cheeses are generally very different, some are very soft while others are quite tough. The fillings should have a soft consistency like a good yoghurt but should not be runny. So adjust the amount of mayonnaise accordingly.<br />
<br />
To make the herb and gherkin filling, cream the butter and mix with cream cheese. Either finely chop or purée the gherkins and herbs. Mix into the cream cheese. Taste and add salt accordingly. If using flavoured cream cheese, then no additional salt is needed.<br />
<br />
Divide the toast into six piles, all consisting of four slices. You can either use them as are (for a square shaped cake) or cut them into triangles to arrange the triangles as a pinwheel, trimming the outer tips, to make a circle.<br />
<br />
Place four slices or eight triangles on the platter, spread with a good amount of herb-gherkin filling and top with another set of toast. Now spread these with the ham filling. The filling should be thicker than what you'd normally put on your sandwich.<br />
Continue to stack and spread until you run out. <br />
<br />
Now it's time to cover the sides and add garnishes. I like to use a mixture of butter because it doesn't dry out like just cheese would, but you can even use the same type of mixture that you used in the filling.<br />
I cut the cucumber into strips and cubes. I placed the strips all around the smörgåstårta, to create a grass-like effect, the cubes I piled on top. Then I very casually added ham and cheese rolls and a halved quail egg.<br />
<br />
<br />
<br />
<br />
<br />
<br />zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-34932407190195225672014-03-04T22:45:00.000+02:002014-03-05T13:08:15.548+02:00Shrove Tuesday is one of the tastiest holidays, only second to Christmas. <br />
Fluffy and gorgeous lenten buns, bilberry kissel, pigs' trotters, split pea soup, pancakes, fritters...<br />
<br />
Here, it is also known as sledging day. Everyone, old and young, will make at least one run down the hill, using whatever they have at hand - a sledge, a briefcase, a plastic bag, a tube, a <a href="http://www.amazon.co.uk/Cheesy-Bug-Sledge-Seat-Slider/dp/B004DPKQWA/ref=pd_sim_lp_6?ie=UTF8&refRID=0EMAH4HN34XFQ6NWGEYK" target="_blank">bum sledge</a> ( we used these a lot as kids but we always called them <i>bum-pans</i>). <br />
<br />
Actually, anything goes, my granny told me yesterday that when she was younger, she used to go sledging with all her colleagues using just large enamelled bowls!<br />
<br />
This year there is no snow though, it has all melted away. Yes, all gone! It is bizarre. Snowdrops started blooming in February.<br />
<br />
Still, I won't let that little fact bother me.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwOxvxaN3veHKfo5NABL7Xi9gZwVvUKGgDnDFbjjqUudTs1DYsqc2Tf-si_Zd30r9mKLDzHJEdV3BjdUKQQAVyVybRjZQ0hN5GuYx4EjTOt6i6nPIhzHyow-0sDSGLR7g1R6P/s1600/semla14_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwOxvxaN3veHKfo5NABL7Xi9gZwVvUKGgDnDFbjjqUudTs1DYsqc2Tf-si_Zd30r9mKLDzHJEdV3BjdUKQQAVyVybRjZQ0hN5GuYx4EjTOt6i6nPIhzHyow-0sDSGLR7g1R6P/s1600/semla14_1.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgt-UhLGfEzokoPDvKC21QA0IvPW2FuaQ5uQ0jcKvcYPJxPgEw-TEBw8N9JK8MKx8RKFH8flQWTfjuUcICKM4A7akv6_RJckVWj7jVEpUrOo25fkybc9TROsPiSUxeqLws-v50/s1600/semla14_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgt-UhLGfEzokoPDvKC21QA0IvPW2FuaQ5uQ0jcKvcYPJxPgEw-TEBw8N9JK8MKx8RKFH8flQWTfjuUcICKM4A7akv6_RJckVWj7jVEpUrOo25fkybc9TROsPiSUxeqLws-v50/s1600/semla14_2.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORepNbRTyG-wXFMpKmm120BHHZEr4XFXJJ940bTKvcCr9rZ9H479a1CkoYCZ1oirwcZ35wFYeZY_B8Jl0Xdcehg4I3Iv-8SRsrjm7BpVTa4bVtm3RGNQ0ABAWcK9Of-dVlHkk/s1600/semla14_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORepNbRTyG-wXFMpKmm120BHHZEr4XFXJJ940bTKvcCr9rZ9H479a1CkoYCZ1oirwcZ35wFYeZY_B8Jl0Xdcehg4I3Iv-8SRsrjm7BpVTa4bVtm3RGNQ0ABAWcK9Of-dVlHkk/s1600/semla14_3.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVuojR7xqtufqtlf0bLLmFPwCW65Ls-T17AFCuB13oC9YhropaHvsEOJpDs7gAOV0XbW61lvM4SW004VfTk-WSQGZpq5qoQXyuQNq0aFcMqCbPGcMxapfRZUPPMq_bnktY0hm/s1600/semla14_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVuojR7xqtufqtlf0bLLmFPwCW65Ls-T17AFCuB13oC9YhropaHvsEOJpDs7gAOV0XbW61lvM4SW004VfTk-WSQGZpq5qoQXyuQNq0aFcMqCbPGcMxapfRZUPPMq_bnktY0hm/s1600/semla14_4.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_3GL9PXmOMLEhS5YwwL_0NLZrTz61SQV0d3EEgXuFCDa434kRD1s6mv1lmRVl0ltKKD2c9hJc6IKgQvTpSwuF6bfShnIk8R7FS8i9osYcl2xe7Bv3kANC1eHFdS9FMTlU6UR0/s1600/kissel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_3GL9PXmOMLEhS5YwwL_0NLZrTz61SQV0d3EEgXuFCDa434kRD1s6mv1lmRVl0ltKKD2c9hJc6IKgQvTpSwuF6bfShnIk8R7FS8i9osYcl2xe7Bv3kANC1eHFdS9FMTlU6UR0/s1600/kissel.jpg" /></a></div>
<br />
I used the same recipe as before.<br />
Only difference is that I used my iSi cream whipper to add the whipped cream.<br />
<br />
I myself haven't eaten any buns yet, but hope to soon.. if there's any left. The kissel with whipped cream is delicious, I had two servings of that.<br />
<br />
<a href="http://zapxpxau.blogspot.com/2012/02/yesterday-was-shrove-tuesday-and-bakers.html" target="_blank">Lenten bun recipe</a> and <a href="http://zapxpxau.blogspot.com/2013/02/this-years-lenten-buns-with-heaping-of.html" target="_blank">photos from the year before.</a><br />
<br />
<br />zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0tag:blogger.com,1999:blog-6760024.post-42012405207255730862014-02-25T20:12:00.000+02:002014-02-25T20:12:22.500+02:00I can't go past a bunch of quinces without buying some. Not sure what spell they've got me under.<br />
Saw some in the shop about a month ago, all dirty and muddy and stuff. But I just had to get some all the same!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2xeZ5UWD2Ab3-O3uZ4c2vU86MMtUz-6DYv9SO_QmGU4byvF0vnHugKsTFuJaTYQ3SBiy2IVPIfzpBvu0dpd3hdxhz6UTeB_ibn5yBUzO29QT3wEYB7Cz6sLGOeQbzc9rIW6e9/s1600/quince_tartlet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2xeZ5UWD2Ab3-O3uZ4c2vU86MMtUz-6DYv9SO_QmGU4byvF0vnHugKsTFuJaTYQ3SBiy2IVPIfzpBvu0dpd3hdxhz6UTeB_ibn5yBUzO29QT3wEYB7Cz6sLGOeQbzc9rIW6e9/s1600/quince_tartlet.jpg" /></a></div>
<br />
<br />
So I just peeled and cored them, halved some of them and cut the other ones into rings. Then roasted in the oven for about an hour with vanilla, sugar and cardamom. <a href="http://zapxpxau.blogspot.com/2011/10/aromatic-roasted-quinces-2-quinces.html" target="_blank">See the recipe for aromatic roasted quinces here.</a><br />
Then later I made a jar of strawberry & quince confiture, four quince croissants and four quince tartlets.<br />
I still have some of the syrupy roasting juices left over in the fridge, mmmh.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaXTuk3qdiv5SKqEitk7X_SV-ijRhqEvxLH7OGYG8W1JIesUJ4Z1TRZf4MuGhy0bmce-n4wLpwGpzDgG8guSo5zS5pp4wNgFbeSj7Xii-f2N4nTNO21UmN_K3RvTBP69h672JB/s1600/quince_tartlet2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaXTuk3qdiv5SKqEitk7X_SV-ijRhqEvxLH7OGYG8W1JIesUJ4Z1TRZf4MuGhy0bmce-n4wLpwGpzDgG8guSo5zS5pp4wNgFbeSj7Xii-f2N4nTNO21UmN_K3RvTBP69h672JB/s1600/quince_tartlet2.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXN8cLvHqO_PoAeIB_tOCFz8Y_SkdlT36Zw7aET-eR8-tgUjQkbTEQVwSiOVShowEt6qYlv1G5vc1J4arBvyhqskCjiwvsBlQlfl5fggqvta7SJZyt2yyUFnOlbWBceJxHgc2i/s1600/quince_tartlet3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXN8cLvHqO_PoAeIB_tOCFz8Y_SkdlT36Zw7aET-eR8-tgUjQkbTEQVwSiOVShowEt6qYlv1G5vc1J4arBvyhqskCjiwvsBlQlfl5fggqvta7SJZyt2yyUFnOlbWBceJxHgc2i/s1600/quince_tartlet3.jpg" /></a></div>
<br />
<br />
For the strawberry & quince confiture I used a box of strawberry purée from the freezer. Just let it thaw and then puréed it with roasted quince. Filled the jar and then pasteurised it.<br />
<br />
For the croissants I used shop-bought all-butter croissant pastry and 10cm batons of roasted quince which I rolled inside the croissants.<br />
<br />
For the tartlets I made some pastry cream using a recipe from my trustworthy Michel Roux cookbook. Cut puff pastry into rings and squares, scored the edges, piped a layer of pastry cream in the middle and placed roasted quince halves on top. Quince were halved horizontally for a more compact look.<br />
Since the quince halves were cored they had this little hole on top so I covered that up using scraps of pastry.<br />
<br />
I'll be making these again. <br />
<br />zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.com0