Mar
7

Tarte au citron

by Sofia   -   in Cooking

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Tämän sitruunapiiraan resepti kannattaa laittaa kokeiluun! Todella hyvää!

Can we all agree to one thing? Lemon in a dessert is ridiculously good. It gives a certain tartness to counteract the sweetness. At least it´s my cup of tea ( well coffee). I had my girlfriends over for that lunch I mentioned on Friday. I wanted to celebrate the fact that March is the first official Spring month by making green asparagus risotto. Because what says Spring more than asparagus. And I know it´s not the season yet but I found great asparagus and had to go for it. And after a risotto I felt we needed pie. Lemon pie to be exact. Green & yellow for Spring you see. And it turned out I ended up making the best lemon pie in the world history. Well ok, you know I´m exaggerating and my husband would say a key lime pie with a high meringue on top is even better but this was good. Really really good. Tart and sweet and just firm enough without being rubbery. I´d say try it if you like lemon… or pie. Or dessert. It´s a few steps pie, so if you are baking for the first time then maybe start with something else. But if not, this is it!

Tarte au citron

For the perfect pie crust check my recipe here. For a big pie double the recipe, or you can make two regular sized pies with this amount of filling. You´ll need to blind bake the pie crust completely before filling. Use pie weights to keep it from rising and remember to cool the dough first and then I still put the pie form in the freezer for a while before sticking it in to the oven.

5dl cream ( 2 cups)
250g sugar
9 eggs
2,50 dl lemon juice ( 1 cup)
grated rind of 2 lemons

1. Heat the cream and sugar in a saucepan until small bubbles appear around the edge of the pan, don´t let it boil.

2. Whisk the eggs in an electric mixer.

3. When the cream is hot, pour it into the eggs, whilst continuously whisking.

4. Pour in the lemon juice and lemon rind and mix well.

5. Strain the mixture and pour into the blind baked tart cases.

6. Bake the tart for  about 50 minutes in 100°c  until the edges are set and the centre is still slightly jiggly. Let it cool completely before serving.

I dusted my pie with some powdered sugar and served it with fresh raspberries. Unfortunately I did not take any photos of the pie before serving it but I did save a piece of it to take a picture for this recipe the next day. It was still really really good the day after. Maybe even better. I have a large pie form I used as it has higher rims which equals more filling. I made three quarters of this filling batch and still had leftovers for making lemon crème brûlée. 

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Happy baking and happy Tuesday!

Mukavia leivontahetkiä ja paljon hyvää kahvia tiistaipäivääsi!

Lattemamma

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Feb
28

Hyvää laskiaista

by Sofia   -   in Cooking  Party planning

Näiden viikonloppuna leipomiemme pullien myötä toivotan erinomaista laskiasta! Saatiin jopa kunnon lumet ja päästiin viikonloppuna nauttimaan pulkkailusta! Sen päälle oli ihana pyöräyttää pulkkailun aikana kohonneesta taikinasta uunituoretta pullaa. Hillolla nautittuihin tuli vaaleanpunaista kermavaahtoa ja mantelimassa-pullat saivat tavallista valkoista kermistä. Jokaisen oli helppo löytää oma suosikkinsa. Pullat olivat ihanan tasaisia vielä kohotusvaiheessa, mutta valitettvasti annoin niiden hätähousuna kohota hieman liian vähän aikaa tällä kertaa joten pinta hieman halkeili uunissa. Onneksi se ei vaikuta pullien makuun lainkaan!

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Feb
27

Fresh pea soup

by Sofia   -   in Cooking

Olen joskus blogin alkuaikoina jakanut tämän reseptin jo kertaalleen, mutta kuvat olivat niin järkyttävän huonot, että ajattelin jakaa tämän parannellun version uudestaan. Tosin englanniksi tällä kertaa. Meillä tämä on koko perheen rakastamaa arkiruokaa jota tehdään silloin kun kukaan ei jaksa käydä kaupassa ( pakkasessa on aina herneitä ja kaapissa kookosmaitoa) tai on kova kiire saada ruoka pöytään. Pienillä varioinneilla keitosta saa hieman erilaista, kuten lisäämällä raastettua sitruunankuorta, tuoreita yrttejä tai annoksen voi silata vaikkapa tryffeliöljyllä. Kookosmaidon sijaan voi toki käyttää, kermaa, kaurakermaa tai ruokakermaa. Nestettä voi lisätä tai vähentää maun mukaan ja keiton voi siivilöidä jos siitä haluaa hienomman alkuruoan tai jos koostumus ei muuten vaan miellytä. Tästä annoksesta syö vielä lounaan kaksi henkilöä seuraavana päivänä jos taloudessa asuu pikkutyttöjä kuten meillä ( = ruokaa ei kulu ihan yhtä lailla kun vaikkapa urheilevien nuorten kanssa). Periaatteessa varaisin kuitenkin 200g herneitä per ruokailija. Nestettä sitten oman koostumusmaun mukaan. Alla oleva resepti on suuntaa antava. Se on myös vegaaninen ja gluteeniton ( varmista vain kasvisliemijauheesi gluteenittomuus). Herneet sisältävät mukavasti proteiinia, c-, b-ja k-vitamiinia.

I have shared this recipe on the blog before but the pictures were so awful I think I´ll share it again and this time in English so you can all enjoy it. This is one of those staples in our house that we whip up when we need to make something fast or don´t feel like going to the grocery store ( we always keep peas in the freezer and coconut milk in the pantry). And everyone loves it so it´s a win win win recipe. Besides it´s pretty healthy too! It has the nicest bright green colour so it´s a pretty soup for Spring time festivities. Just sieve it for a fancier texture and add some pretty decorations on top like edible flowers and you have a very presentable starter. I make mine from coconut milk but you could definitely use cream for this. And for a fancy version maybe whip part of it and fold it in the soup so it becomes super fluffy. But the version I´m sharing with you now is a basic, vegan weeknight dinner. The recipe is not a very exact one but the rule of thumb could be to have about 200 g of peas per a person eating and then add liquid to you taste to get the consistency you like. If you try it once you will know how it will be best for your taste. Maybe add a little less liquid first and blend and you can then add on and heat to get it just right for you.  

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Fresh pea soup (for about 4 people)

800g frozen peas

2-5 dl water ( depending on the consistency you like)

a jar of coconut milk ( 400ml)

vegetable stock powder/ cube per instructions on the packaging for the amount of water you added ( I use the brand Reformi for organic and nothing weird added goodness)

optional flavouring

grated zest of half a lemon

fresh thyme, marjoram, sage or mint

a dash of truffle oil on top of your plate

1. Defrost the peas and boil all the ingredients for the soup together. Blend it ( with an electric blender) and if you want a very smooth structure then sieve it ( we never do).

2. Add some flavourings if you like. You can choose one or even all of the ones suggested above. We love it with some lemon zest.

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