Recipe: blueberry galette

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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.

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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!

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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.

Sponge with elderflower liqueur, ice cream, whipped cream and blueberries

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This is more of an assembly job than actual cooking, but a really nice simple dessert to pull out when you crave something sweet after dinner or throwing a last minute dinner party. Make a sponge at the weekend, cut into slices and freeze and you can make this any time with just a few minutes notice.

Sponge with elderflower liqueur, ice cream, whipped cream and blueberries, served 3

3 slices sponge cake

3 tbsp St Germain elderflower liqueur 

3 scoops vanilla ice cream

3 spoonfuls lightly whipped cream

150 g fresh blueberries

Place the sponge slices in bowls. Pour the liqueur over the cake. Top with ice cream, whipped cream and blueberries. 

New York blueberry cheesecake

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The Swedish equivalent to Nigella is certainly Leila Lindholm, who despite being a properly trained chef, got famous for her domestic goddess style baking on TV. Her recipes are well-known and very good, so when I wanted to make a proper New York style cheesecake I reached for her recipe.

My colleagues (who seem to be the only ones I bake for) really enjoyed it. And although it split (because I needed the oven and couldn’t leave it in the residual heat) it still looked great! And it’s delicious! It’s not too sweet but still has a nice sweetness, nice texture and freshness from the berries.

New York blueberry cheesecake, serves 12

Base:

300 g digestive biscuits

150 g melted butter

Filling:

600g philadelphia 

250 ml fromage frais

80 g caster sugar

65 g corn flour

2 tsp vanilla

3 eggs

100 ml double cream

200 g white chocolate of good quality

150 g fresh blueberries 

Pre-heat oven to 175C. Crush the biscuits in a food processor and mix with the melted butter. Press the mixture onto the base of a springform, Ø 24 cm. Bake the base for 10 minutes. Leave to cool. 

Raise the temperature to 200C. Beat cream cheese and fromage frais in a bowl. Add sugar, corn flour and vanilla. Add one egg at the time and then the cream. Melt the chocolate in a bain marie and add to the mixture. Pour the mixture into the tin and bake for 40 minutes. Cover with tin foil when golden brown on top as to not brown too much. Turn off the oven and leave the cake in the residual heat for 30 minutes. Keep refrigerated.