The 14th of March, or 3-14-15, was the only pi day of our lives. Unless you plan to live to 2115 that is. We could not let the opportunity pass to make a pie this day. Since we had some canned apricots from Gutta på Haugen it was an easy choice to make an apricot pie. Ingredients A big jar of apricots (or 8-12 fresh ones) 6 big fresh plums 50 g sugar 4 tbsp flour 1 tsp cinnamon 1/2 tsp salt Juice of half a lemon For the pie crust: 300 g flour 170 g unsalted butter 170 g cream cheese 2 tbsp sugar 1/2 tsp salt 3 tbsp heavy cream 1 egg Ready in-3-1-4-1-5...! Start with the pie crust. Mix the dry ingredients in a kitchen machine. Dice the butter and cream cheese and leave them in room temperature. Incorporate them one by one into the flour mix on low speed in the kitchen machine. Stop the machine after the last cube is added. It should look like a crumbly dough. Pour in the heavy cream and let the machine run on slow speed for a few seconds until it is all soaked up. Scrape it out of the bowl with a spatula. Make two equal sized, flat discs from the batter. Cover in plastic wrap and refrigerate for at least 1 hour. While the dough is in the fridge you can prepare the apricot & plum filling. Cut the apricots and plums in half and remove the stones. Add the lemon. Mix all dry ingredients together and sprinkle them over the fruit, folding them to make sure all sides are covered. Set your oven to 225 degrees C. After at least one hour in the fridge the dough should be ready for use. Dust your kitchen surface with a little flour, and roll the first disc to make it fit a 22 cm (9 inch) pie form. Roll the next disc slightly bigger, about 24-26 cm. If you wanna make a lattice top like us you slice the entire thing with a pizza slicer into about 14 equally sized strips - roughly 1,5 cm each. Fill the pie crust with the fruit filling. Line up half the strips over the pie. Fold half of them back and start making the lattice pattern by folding every other strip back, add a new strip, fold them back, fold the other half back, add a new strip, and so on... Use a fork to pinch the edges down, as shown in the picture. Brush the entire top with 1 whisked egg. Pop in the oven for 20 minutes on 225 degrees C, then reduce to 180 degrees C and bake for another 30-35 minutes. Pay attention; if the crust gets burnt too fast cover it with some aluminum foil.
Happy pi day and enjoy the pie!
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It sounds like witchcraft, but it is actually possible to make Italian meringue without sugar. We love meringue a lot, but sometimes it's nice to make more healthy desserts. This was made during our paleo month of January.
Ingredients 2 egg whites 2,5 dl (1 cup) raw honey 1/4 tsp of salt Busy bee get buzzin'! Use a kitchen mixer and on high speed whisk the egg whites and salt until it reaches soft peaks. Stop before it gets airy and dry. Boil the honey until it reaches 110 degrees C. Honey seems to reach the "hard ball" stage at a lower temperature than sugar. Remove the pot from the heat and start the mixer on medium/low speed and slowly pour the honey in, making sure the stream doesn't hit the whisk. Let it mix until it cools and the consistency is like a regular Italian meringue. Normally that takes 10 minutes, but for honey it took longer for us. Keep mixing, and do not lose faith! We served it on a lemon meringue pie. Full recipe for that will be posted later. Most likely to make us fat and unhappy Magnus at Supreme Roastworks gave us some leftover bread in one of our visits. To revenge this evil act we made it into a caramel bread pudding, tasted just a few slices ourselves, and gave it back as a gift to the baristas! Ingredients (6-8 servings) 2 cups bread crumbs, dry or fresh 8 tbsp sugar 4 dl warm milk 1 tbsp Røros butter 3 eggs 1 tsp cinnamon a pinch of salt For the caramel: 5 tablespoons sugar 3 tablespoons water a squeeze of lemon Ready. Bready. Bake
First make the caramel. Set a pan on medium heat. Pour the sugar in and make sure to distribute it on the whole surface. Add the water. Leave it on medium heat without stirring. Watch how it slowly begins to form small bubbles and the sugar changes color. When this happens, stir with a wooden spoon. Remove from heat and continue stirring until it reaches a tan honey candy color. Add a few drops of lemon juice. This will make it shiny and help it not to crystallize too quickly. Allow the caramel a minute to cool before you pour it all into a baking tin. Turn and tilt slowly to cover the walls of the mold until thoroughly impregnated with caramel. Now let the caramel cool until medium hard. Mix the bread, sugar and 2/3 of the milk. In a saucepan on low heat, stir until the bread is unraveling. Remove from heat, add the remaining milk, butter, lightly beaten eggs, a pinch of salt and cinnamon. Let it set. Finally, pour the bread pudding into the caramel greased baking tin, then add some raisins and/or chopped nuts, but first roll them in flour so they don't just fall to the bottom of the cake. This is a neat trick! Bake in the oven on 175 degrees C for 40 minutes. Take it out of the oven and flip it like a tarte tatin. |
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June 2021
AuthorsI am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more... |