June 25, 2012
Yet another month almost to its end… Summer is going so fast!!
I usually make pancakes every Sunday for brunch but last weekend I was feeling a bit bored about the regular ones and decided for something more “sophisticated” : waffles! (HA! Not that chic but hey, they are more troublesome to make.. right?)
And for the toppings… I generously covered them with fresh juicy strawberries and syrup, just in time for June´s #twitterfoodparty ! This month´s theme is our beloved all-time-favorite-summer-fruit: strawberry ^_^ (Finnish strawberries are delicious!)
adapted from Better Homes and Gardens New Cookbook, similar to this recipe
Yield 8-12 servings, according to your waffle iron
- 1 3/4 cups all-purpose flour
- 1 tbsp sugar (the recipe calls for two tbsp but I put less)
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 eggs, yolks separated
- 1 3/4 cups milk (I used without lactose)
- 1/2 cup melted butter
- 1 teaspoon vanilla
In a medium bowl, stir together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture.
In another bowl or jug, mix the milk, egg yolks, butter and vanilla.
Beat the egg whites until stiff peaks form.
Combine the milk mixture all at once to the flour mixture. Stir until just moistened (the batter should still be slightly lumpy). Fold the egg whites to the batter gently.
Pour 1 cup of batter onto grids of a preheated, lightly greased waffle iron machine. Bake according to manufacturers directions.
When done (golden and crispy), lift waffle off grid (I use chopsticks ^_^)
Repeat with remaining batter. Serve warm with your favorite jam, fresh fruits and syrup
Check my friends´ contribution for this virtual potluck by looking for the hashtags #twitterfoodparty #twitterstrawberryparty on twitter and visiting the Flickr pool dedicated to this happening. Join us too, it is fun!
Summer time here, yay! That means… my kids are home 24-7… trying to keep the girls busy and entertained is driving this mama crazy ;)
Oh well… I am trying to enjoy the vacations too (ahahah, *lol*)… not much time/subject for blogging…
Aren´t these two friends lovely? I crafted them for a very sweet friend of mine (and her BFF <3). The big teddy bear is crocheted with my own pattern and I added a little Swarovski heart crystal pendant to his ribbon lace. The little buddy was needle felted with wool felt and I built a little charm from it (and forgot to take a picture!).
Must say… I was obsessed with needle felting a month ago after making my daughter´s preschool staff thank-you gifts. The results are always so fuzzy! Uncontrollable wool wanting to go against the shape I want! Grrrrrrr.
(Little thank-you gifts: mobile charm with bear faces)
I was very happy to create all of these and it was double joyful to hear my sweet friend liked the teddy bear I sent her :).
(wish I could be as tall as you!! =^o^= )
Hope you are having happy Summer days!
June 1, 2012
The #bacontwitterparty was last monday and I was so busy this week I couldn’t post the recipe of my entry… as usually, you can check everyone´s contribution for this virtual potluck by checking the hashtags #twitterfoodparty #twitterbaconparty on twitter and taking a look at the Flickr pool dedicated to this fun happening!
This is a very easy recipe to make if you have everything at home, I had some frozen puff pastry and I thought it´d be a good idea to use it in this savory recipe.
Egg and bacon little pasties – Muna-pekonipasteijat
Recipe from the Finnish cooking magazine Maku 4/2003
Yields 12 little pasties
- 1 package (500g) ready puff pastry, thawed if from freezer
- 120g back bacon (fileepekonia , use streaky bacon if you don’t have it)
- 2 hard boiled eggs
- 50 g chive cream cheese
- 1 tsp chopped thyme (I added chopped fresh oregano too)
- cracked black pepper
- 1 beaten egg to brush the pasties before baking
- poppy seeds
Heat oven to 225C. Fry the bacon in a non-stick pan over a medium heat until it gets crispy. Drain the excess fat on kitchen paper towels and chop into small pieces.
Chop roughly the boiled eggs inside a medium bowl using a knife or a fork. Add the cream cheese, bacon, thyme and mix well. Season with black pepper.
Unroll the pastry and with a rolling pin, roll out until it’s large enough to cut out 12 square pieces of pastry ( approximately 10cmx10cm). My puff pastry comes already in rectangular shapes, needing only to divide in the middle to achieve equal square shapes. Lift onto a baking sheet.
Spoon the filling into the middle of each square. Brush the edges of the pastry with the egg wash, then bring them up to the middle, pinching with the back of a fork to make a triangular pasty. Brush the surfaces with the egg, sprinkle poppy seeds, then bake for 15 mins or until golden.
Leave to cool on a rack and serve.
The pasties can be eaten as appetizers, snacks, brunch/breakfast or a quick lunch with salad. Complemented by a fresh fruit portion it makes a neat filling for a bento box ^_^. Delicious even cold!