Recipe: blueberry galette

IMG_3614

My last day in Sweden for the summer was a Sunday in August and instead of just making it a travel day (i.e. boring!) I invited by best friend and her family to the summer house for a nice lunch with me and my parents.

As a group we get on so well and you wouldn’t think we weren’t all the same age! I love it and as it’s also stress-free inviting people over who you know so well it was the perfect ending to my two+ weeks in Sweden.

IMG_3609.JPG

As my best friend and her husband has a baby who now walks on her own but then was desperate to master the walking we decided against a sit down starter. Instead we had some cheese straws and wine standing up chatting and running after the little one. For the main course we had arctic char with boiled potatoes, vegetables and a sauce with lumpfish roe. Very traditionally Swedish!

IMG_3570.JPG

And for pudding I made this blueberry galette! It was an instant hit (Emma, bestie, sorry it’s taking me so long to write this up – but here you finally have the recipe!), although my dad would have liked it a little bit sweeter. I, on the other hand, like the fact that it’s not too sweet as you can really taste the freshness of the blueberries this way, and it doesn’t feel all that indulgent serving it with ice cream, but pouring cream or lightly whipped cream would work well too.

Blueberry galette, serves 4-6

Adapted from Bon Appetit’s recipe

Dough:
205 g (385 ml) plain flour 
2 tsp caster sugar
115 g chilled salted butter, cut into pieces

Filling:
350 g blueberries, fresh or frozen
1 tbsp potato flour (or cornstarch)
1 ½ tsp fresh lemon juice
60 ml caster sugar, plus more for sprinkling
2 tbsp milk or cream

Mix flour and sugar in a bowl. Add the softened butter and either work with your fingers until you have a sandy consistency or pulse in a food processor until you reach that sandy texture. 

Add 4 tbsp cold water and mix into a dough. Add another tbsp if needed until the dough has formed. Shape into a disc, cover with cling and chill for an hour. 

Preheat oven to 190°C. Toss blueberries, potato flour, lemon juice and caster sugar in a large bowl.

Roll out dough on a lightly floured surface until 30 cm diameter. Carefully transfer the rolled out dough to a parchment-lined baking tray. Mound blueberries in the middle of the of the galette, leaving 5 cm as a border. Fold the edges over, overlapping slightly. Brush dough with milk/cream and sprinkle generously with caster sugar.

Bake until the crust is dark golden brown and the filling is bubbling, 45–50 minutes. Leave to cool before serving.

Advertisements

Quiet weeknights and a weekend away!

IMG_4291.JPG

Last week was just what the doctor ordered; quiet evenings followed by a weekend by the seaside.

IMG_4302.jpg

I can’t remember the last time I had four days in a row without plans in the evenings, and I fully enjoyed it. And realised I need to do less during the weeks. I was too tired to cook most days but made a big batch of pasta one night that lasted a few days.

Other than packing my bag for the weekend (not an easy task with a weather forecast promising everything from sunshine to rain and cold temperatures) I just watched TV, had early nights and took it easy.

IMG_4226.jpg

IMG_4440.jpg

Then on Friday I finished work early and took the train to Norfolk. The weekend consisted of walks along the beach (we saw seals!!), some outings in the rain, nice food, some baking and just hanging out. So lovely and nice! And with Monday being a bank holiday the work week this week is a short one! 🙂

Full on!

Last week went by so quickly, but was filled with fun things! Apart from maybe the baking I did on Monday night. A warm flat due to the lovely British summer gets HOT with the oven on for hours. But the cake turned out great, luckily! And I had ice lollies to cool me down.

ed1.jpg

Apart from that I’ve just been enjoying the sunshine (I seldom get too warm) and made the most of it. Wednesday evening was spent in the setting sun in a beer garden sipping rosé with one eye on the Brazil game and then pizza afterwards.

ed2.jpg

For the England-Belgium game on the Thursday we had rosé in another pub and delicious burgers. Afterwards we enjoyed the beer garden till closing as it was such a lovely evening.

ed4.jpg

Friday I went down to Surrey for the weekend where some friends were having a party and I was cooking. It was a great party on Saturday with games in and out of the pool, lots of prosecco, nibbles and a proper dinner in the evening.

ed5.jpg

I stayed over that night too and enjoyed the pool a bit more on the Sunday before heading back to London and going to the cinema to see Ocean’s Eight.

Such a great week all around – loving the weather and hoping it’s here to stay!

Recipe: chocolate cake with white chocolate truffle

b18.jpg

The last couple of years I’ve had a standing brunch around Christmas time for some of my Swedish friends and their families. As their brood is getting bigger brunch seemed like the ideal concept; there is something for everyone and you don’t have to sit down to eat at the same time.

Sadly, this brunch in December will probably have to be the last one as there’s now too many of us and apart from cooking for a large amount of people there is quite a lot of furniture carrying required to make it happen. But we’ll see, maybe I can work out a way to make it easier… Any ideas welcome!

b24.jpg

The concept has been more or less the same every year; people arrive at midday, and I provide both savoury (always eggs, bacon, different types of bread with toppings such as cheeses, jams, paté, ham etc. – we love our open-faced sandwiches in Sweden as you know) and sweet (usually two types of cake) dishes, and we eat and chat and eat and chat and play with the children.

This year I substituted the usual brunch eggs with my take on shakshuka (recipe to follow) and mum made an large omelette with creamed mushrooms on top as well.

Although people always love the savoury element I seem to have gathered a group of friends with very sweet teeth so I always try my best to come up with something super yummy on the sweet side.

This year I was quite pleased with my efforts of serving madeleines (best recipe ever!) straight from the oven and just lightly dusted with icing sugar. And although people liked them, this chocolate cake was the star of the show: chocolate cake with pieces of white chocolate dispersed like little surprises, covered with a white chocolate truffle and colourful smarties (although you can of course decorate it however you like). The texture is quite dense and chewy (in a good way – just don’t expect a fluffy cake) and rather filling, so one cake could probably feed 10-12 people, but as my friends love sweets I thought it safer to count 8-10 people per cake.

b4.jpg

It’s (sadly) not my own concoction at all, but I know I can always trust fabulous Annika and her reliable recipes.

b12.jpg

Chocolate cake with white chocolate truffle, serves 8-10

Translated from and adapted after Annika’s recipe.

The cake itself (without the truffle) freezes well and can be made ahead of time. Defrost slowly and add the truffle and decorations a few hours before serving so it has time to set.

2 eggs

240 g golden caster sugar 

2 tbsp vanilla sugar or 4 tsp vanilla 

1/2 tsp salt

100 g melted butter

4 tbsp cocoa

90 g plain flour

100 g white chocolate, broken into 1 cm large pieces

Truffle:

150 g white chocolate

50 ml double cream

Pre-heat the oven to 175 C. Line the bottom of a springform with parchment paper. Grease the paper and the edges of the tin. 

Beat eggs, sugar, vanilla and salt until pale and fluffy. Stir in the melted butter. Sieve cocoa and flour and fold into the batter. Pour the butter into the tin and press down the chocolate pieces.

Bake in a low oven for 35 minutes. Leave to cool and cover the tin and let it set overnight. 

Truffle:

Heat up the cream in a saucepan. Break the chocolate into pieces and add to the warm cream. Mix slowly until smooth. Leave to set, then spread it onto the cake. Keep in the fridge until just before serving. Decorate with smarties or other sweets, sprinkles, chopped nuts etc. Serve with lightly whipped cream. 

Pizza with fillet of beef and bearnaise sauce

FullSizeRender10.jpg

It may seem a strange pizza topping, but I assure you it’s not. Most pizzerias in Sweden offer this and it’s probably the best hangover cure in the world, right up there with a kebab pizza. Yes, that’s also a thing in Sweden!

IMG_1959.JPG

You see, most pizzeras in Sweden are not authentic Italian ones but conveniently located in small towns, even villages and the go-to place for a takeaway. The menu is often eclectic and most have one called ‘pizzeria name’ + special, which is their take on the beef and bearnaise sauce pizza. It’s rarely you get nice beef though, it’s more similar to kebab meat but it’s still nice.

IMG_1963.JPG

Since bearnaise sauce on pizza is not a thing in the UK (sob), I made my own the other day. With proper rare fillet of beef. It was so delicious and I can’t wait to have it again. Because although the Swedish pizza with beef and bearnaise sauce have a special place in my heart and something I have to have at least once a year when I go home, this was SO much better.

IMG_1952.JPG

I was tempted to make my own bearnaise sauce to put on the pizza, but was afraid it might split on the hot pizza base so I decided to play it safe and use a store bought, more stable version.

Homemade pizza with fillet of beef and bearnaise sauce, per pizza

1 batch pizza dough (makes 2 pizzas, or halve it if you only want to make 1) 

Tomato sauce:

1 garliv clove, chopped

1 tbsp olive oil

1 tbsp tomato paste

1 can (400 g) chopped tomatoes

salt and pepper

5 chestnut mushrooms, sliced

1 buffelo mozzarella

oregano

70 g fillet of beef

butter for frying

a few spoonfuls good quality bearnaise sauce (I imported mine from Sweden)

Make the dough. When it’s raising, make the tomato sauce: Fry the garlic in the olive oil in a non-stick saucepan. Add the chopped tomatoes, some water and the tomato paste. Cook for 15 minutes while stirring occasionally, until it has thickened. Season to taste and put aside. 

Once the dough has risen, roll out a pizza. Spread with tomato sauce and distribute torn chunks of mozzarella on the pizza. Add the mushrooms and sprinkle with orgeano. Bake in 225C oven for approx 10 minutes until cooked through. 

Season the beef and fry it in butter while the pizza is in the oven. It only needs 1-2 minutes per side. Let the meat rest for a few minutes, then slice it thinly. 

Remove the pizza from the oven. Add the beef and bearnaise sauce. Serve immediately!  

Caramel tart

IMG_1470

I made this lovely caramel tart ages ago for the office and although the pastry case looks a bit dark (I was so worried it would taste burnt, but it didn’t) everybody loved it. Phew! it’s very easy to make, just keep an eye on the pastry in the oven.

The original recipe calls for two chocolate truffles (one white, one brown) to be piped on top, but I just decorated it with whipped cream and it worked well too.

Caramel tart, serves 8

Adapted from Erik Lallerstedt’s recipe.

Pastry::

300 ml plain flour (180 g)

100 g butter

1-2 tbsp caster sugar

1 egg yolk

Filling:

100 ml double cream 

45 g caster sugar

50 ml golden syrup

1/2 vanilla pod

3 tbsp dark brown sugar

1 tbsp orange blossom honey

100 g unsalted butter

Garnish:

whipped cream

Dark chocolate truffle:

100 g dark chocolate

150 g unsalted butter

White chocolate truffle:

100 g white chocolate

150 g unsalted butter

Make the pastry and cover a pie dish with it. Bake in 200C for 20 minutes until golden brown. Leave to cool. Place all the ingredients for the caramel, apart from the butter, in a saucepan and let it simmer for 20-30 minutes. Scrape the seeds out of the vanilla pod, add the pod as well and remove it later. Add the butter. Leave to cool and pour into the pastry case. Place somewhere cold. 

Truffle: Break up the chocolate and melt in a bain marie with knobs of softened butter. Stir continuously until smooth. Leave to cool until good piping consistency, then pipe onto the set caramel.  

Crunchy apple cake

IMG_7416.JPG

Some people, like my wonderful mother, love apple pies and cakes. I actually think she could live on it alone. I, on the other hand, am a little harder to please. Raw apples – delicious. Mushy cooked ones – not so much. I want set cakes, that provide a nice contrast to the soft apples.

This cake has the Hanna seal of approval; it’s cake-y, has a nice crunchy top but is still apple-y enough for the likes of my mother. Happy days!

Crunchy apple cake, serves 8-10

3-6 apples, peeled and slices

1 tbsp caster sugar

a little (1/2 – 1 tsp) cinnamon

3 eggs

190 g caster sugar

70 g plain flour

Place the apple slices in a lined springform. Scatter with sugar and cinnamon. Beat eggs and sugar until pale and fluffy and mix in the flour. Pour into the tin. Bake for 60 minutes in 175C. Serve with lightly whipped cream.