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!
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!
February went so fast! LV (my oldest daughter) had her Winter break last week so we took the opportunity to visit my sister-in-law on a long delicious weekend. It was really nice to meet my SIL´s family! My girls enjoyed playing with their sweet cousin a lot.
Now it is March and we are back to the routines… this week has been exceptionally busy and I added one more thing to get annoyed with… by falling on the sidewalk when picking the kiddo from pre school. Gosh! The weather is so inconsistent, one day is cold and snowy and the next, temperatures goes over 0°C. I was pulling my daughter´s sled downhill and to avoid her to slide away I might have stepped wrong and slipped on the ice. Yep, a twisted split for the amuse of my daughter :D. Hahaha, a clumsy grand ecárt landing on my right hip. Go figure… my thigh is so sore I walk like a zombie. >_<
Ok! Now back to what this blog is about :D (I´ll do fine, no worries ;)
Because of our trip I somehow missed the Twitter Food Party this month… sort of. It was last Monday and the theme was Oranges! (If you have twitter, check the hashtag #twitterorangeparty) . Gladly I have the timezones on my side and I baked something on Tuesday to contribute for the potluck (cheating…)! I posted some pictures already via instagram and now I share the recipe!
Check also my friends´ Orange dishes on the #twitterfoodparty Flickr pool !!
Mini orange cakes with dark chocolate core
Recipe adapted from the Finnish magazine Glorian Ruoka & Viini n°40 7/2006
Yields 24 mini cakes (plus 5 normal sized)
- 100g unsalted butter, room temperature
- 1 dl caster sugar
- 1 dl demerara sugar
- 2 eggs
- 5 dl wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 200g natural yoghurt (6% fat) . I used Bulgarian yogurt.
- 1 orange (juice and zest)
- dark chocolate (about 50g, cut into cubes) – optional
Preheat oven to 200 °C and line a 24-hole mini muffin tin with paper cases. Prepare to get some extra cases if necessary.
Place the butter, sugars and orange zest into the bowl of your mixer and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.
In a separate bowl whisk together the flour, baking powder and baking soda.
Remove the bowl from your mixer and start adding alternately the flour mixture and yogurt, in three additions, beginning and ending with the flour. At last, fold carefully the orange juice.
Spoon the mixture into the cases, place one piece of dark chocolate into the middle of each cup. Using a teaspoon, move a bit of the mixture to cover totally the chocolate piece.
Bake for 13-15 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean.
Remove from oven and place on a wire rack to cool.
If you want to eat your cake with a slightly melted chocolate core, microwave the ready ones for a few seconds before serving. Delicious with a cup of tea!!
OH! And I almost forgot!! Days ago my messy blog was nominated for the Liebster Blog Award by the lovely Ana from I love tortilla de Patatas! Thank you Ana!! So sweet of you :)! Check her beautiful blog, she is a darling Spanish girl who, after living in many places, ended up in the Netherlands ^_^. It is recent that I started following her (via twitter first) but I am totally hypnotized by her photography and delicious recipes! And YES, I also love tortilla de patatas!! Who doesn’t?
July 25, 2011
Whoa! Summer is almost ending! After two months-silence I think I should update you guys…
We sold our old apartment!! (yay, fantastic!)
And at the moment we are (still) in this quest to find a new home for us… we must leave this place before July ends… or in other words this week . *sigh*
(Wish us luck? Yes?) ♡
It has been very hot around here lately… and I am living in this sea of moving boxes. Sorting things, packing and getting crazy O_O.
Ah well… nothing beats the heat and the heavy moods like a good and delicious cone/bowl/*whole batch* of ice cream right? :) Specially when the ice cream is self made and easy to prepare…
I made two types of ice cream for our monthly Twitter Food Party in July. The “party” happens every month on its last Monday and is organized by a group of friends on twitter. Everyone can participate! If you have a twitter account, just post a picture of the month theme dish using the hash tags #twitterfoodparty and #twittericecreamparty. Very simple and without any stress ^__^.
As we are having this dysfunctional life, I can’t spend as much time in the kitchen as I wished (and love) to. To prepare the ice creams I used two recipes from the ice cream bible “The Perfect Scoop” by David Lebovitz (If you don’t have it yet and you are super interested about making your own frozen delights, this cookbook is the best!). Two Philadelphia-Style ice creams = no eggs, no custard, less work (score!)
Vanilla Ice cream, Philadelphia-Style
makes about 1L
- 2 cups heavy cream (750ml)
- ¾ cup sugar (150g)
- pinch of salt
- 1 vanilla bean, split lengthwise
- ¾ tsp. vanilla extract (I used NoMU vanilla paste)
Pour 250ml of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from heat and add the remaining cream and the vanilla extract.
Chill mixture thoroughly in the refrigerator (I left it overnight)
When ready to churn, remove the vanilla pod (reserve the bean for another use), then freeze the mixture in your ice-cream maker according to the manufacturer’s instructions.
Chocolate Ice cream, Philadelphia Style
makes about 1 L
- 2 ¼ cups heavy cream (560ml)
- 6 tablespoons unsweetened Dutch-process cocoa powder (50g, I used Valrhona cocoa powder)
- 1 cup sugar (200g)
- Pinch of salt
- 6 ounces unsweetened chocolate, chopped (170g)
- 1 cup whole milk (250ml)
- 1 tsp vanilla extract (I used NoMU vanilla paste)
Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the chocolate until it’s completely melted, then whisk in the milk and vanilla. Pour the mixture into a blender and blend for 30 seconds, until very smooth.
Chill the mixture thoroughly in the refrigerator, then churn it in your ice cream maker according to the manufacturer’s instructions.
I let my 4yo daughter decorate her portion with some sprinkles. Isn’t this cute? She put chocolate crispies on the top of the chocolate ice cream and hundreds and thousands sprinkles over the vanilla one ^_^.
From both ice creams, they loved the chocolate one the most. Wah, they really enjoy dark chocolate, just like their mama!
Happy Summer everyone! Wish you all a great time and lots of ice cream :). Hope to start blogging again when we settle down ;), see you then!
November 29, 2010
Hello there! Monday is usually a terribly busy day for me… and now that we are coming closer and closer to the holidays and end of the year festivities, mondays just seem to get worse. I am trying to gather myself and use all my time as much wiser as it is possible.
But hey! Today is the last monday of November :). For those who follow me on twitter, you might know that the last monday of each month is dedicated to what we call #twitterfoodparty. The concept is very simple, we discuss and decide a theme/ingredient/type of food to be made on this monday in particular and then, we tweet a picture about what we’d made or ate. Simple!
I couldn’t participate in the last twitterfoodparty special edition (theme was sushi) but I will collaborate to this one… The theme is Pancake! =)
To catch all the delicious dishes coming up and what my twitter-friends are posting, look for hashtags like #twitterfoodparty and #twitterpancakeparty. It is fun, join us! ^_^
Because of not writing any recipe today, I will consider this post as my food memo :).
Meat savory pancakes & #twitterfoodparty
I´ve made these pancakes using a Brazilian recipe. Savory pancakes are very common there, you can fill them with whatever you wish and bake them using any sauce on top. Common fillings are pulled cooked chicken, ham and cheese, mushrooms, shrimps and meat. Sauces varies from white sauce to tomato sauce or bolognese.
It is similar to French “crêpe”, a liquid batter made from flour, eggs, milk and salt, fried to a thin layer on a pan with butter. I added a bit of grated parmesan cheese in my batter because I knew I was going to use it for a savory filling. Otherwise, you can also fill the pancakes with sweet toppings, for dessert or breakfast.
My pancakes are filled with minced meat (pre-cooked with onion and spices) and topped with béchamel sauce and grated cheese. Then, just baked in the oven until golden and bubbling. :)
I served with green beans salad and tomato vinaigrette (made with cherry tomatoes, onion, raspberry balsamic vinegar, salt, pepper and olive oil).
Have a great #twitterfoodparty day!