Fruit pies are my favourite at the moment! Honestly, I realized that I have never really had a 'to-go' recipe. If I want to surprise someone, I bake a cake, you know, with multiple layers and frosting and stuff, but let's be honest, that's not really the "we need something right now" category. Of course I am far from professional, and I'm sure that other hobby-bakers have much more experience with cakes, but I dare to say that most of us (the hobby-bakers) don't have 3 identical springforms. We have one each. Take it out, wash, re-grease, put another third of the batter, that'show it goes.
Six hours later (that's my normal time) we have the prettiest cake and the ugliest kitchen in the world, but of course we get the 'ho and has', so of course it was worth it.
But now I'm talking about the times when we don't have a day in the kitchen, we don't want the oven go for hours and we want something very pretty to finally prove to the grumpy auntie that we are over the mac'n'cheese phase. (I actually don't have any of those. The grumpy aunties I mean.)
What looks a bit tricky but also impressive on the pie is the lattice on the top. Well, I had multiple attempts on making it one down-one up, but no success. The problem was that I was trying to put the stripes of dough directly on the filling, so basically what was put there, stayed forever. Since then, I realised (oookay, I've seen in the Bake Off, are you happy?!) that it's better to do it in advance, on a sheet of baking paper, then carefully slip it on the pie.
Slip it, yeah. Well, those who are not chickens like me, go ahead and slip it (you basically release the lattice from the baking paper starting at one side of the pie), I will flip.
Yeah I know, flipping sounds a million times more risky. I honestly think I'm doing it because it's quick and I normally mess up things with overstressing and doing it too slowly. With a flip, you take a deep breath and do it. So what I basically do is that I press the dough-stripes slightly onto the baking paper, then hold the thing up with one palm, with the other palm on top of the lattice, flip it above the pie and quickly remove my hand. It is actually a lot easier than how it sounds.
I actually sort-of made this pie before, with mulberries. It's the same idea, but different fruit and a more classic pie crust.
On the photos, you can see a mini pie, but here I'm giving the recipe for the big one, as it is more likely you gonna use that. If you want to make half the size as I did, half the measurements.
300 g all purpose flour
200 g butter
100 icing sugar
a splash of ice water
500 g of fresh or frozen berries
35 g custard powder (I used vanilla flavour)
1 tblsp cornflour
70 g caster sugar
1 dl water
Sift the flour and icing sugar together. Rub the butter into the flour with your hands. When it's all crumbly, add a splash of ice water and as quickly as possible, form it into a dough. Put it in the fridge for 20 minutes. Preheat the oven for 175 C.
In a saucepan, slowly bring the fruit and sugar into a boil, and incorporate the custard powder and cornflour with the water. Add this into the fruit mixture after it's been cooking for five minutes. Constantly stirring, simmer until it thickens up (around 5 minutes). Set aside.
Divide the dough into two parts, leaving one slightly bigger than the other. Roll out the bigger part into a circle and place it into your pie case. Even the edges and make some nice patterns on the side with a fork.
Put a sheet of baking paper on the raw dough, and put some baking beans or rice on it. Put into the oven. After eight minutes, remove the beans/rice and put the case back in the oven for another 5 minutes. Until it bakes, prepare the lattice for the top of the pie on a baking sheet. For a nicer outcome, use a pizza cutter.
When the case is baked, put the filling in it, then flip/slip the lattice as well. Bake for 25 minutes or until the filling starts to act like lava! That's what happened with my one, that's why it looks so messy.
For serving, wait until it's cooled down.
Friday, 17 April 2015
Tuesday, 10 March 2015
Let's get fit!
One of my new years's resolution was to go to the gym regularly, which has been succesful so far. But as you are there, close to death, every day, you kinda wonder that maybe you should reduce the amount of unhealthy food you eat...
But they won't make you skinny, that's for sure.
So now, I am trying to eat a bit healthier. Since I still wanted to have cake, cos you know, cake is cake, I made this super-healthy blueberry-banana muffin recipe, and it worked. Yummy and healthy.
As you can see, my muffin tray's holes make super 'skinny' muffins; feel free to make them in the regular ones.
300 g flour
1 tsp baking powder
50 g porridge oats
120 g low fat natural yogurt
140 g almond milk
50 g butter (melted)
100 g honey
200 g blueberries, washed
In a large bowl, mix all the dry ingredients: the flour, the baking powder and the oats.
In an other bowl, beat the eggs for a couple of minutes, then add honey, yogurt and almond milk, melted butter and beat it together for another 3 minutes.
Mash up bananas with a fork, and add it to the egg mixture.
Mix the egg mixture into the dry mixture. Add the blueberries - try to have them as dry as possible (so wash them a while before baking), as you dont want to incorporate any additional water into your dough.
Butter your muffin tray, or put some muffin cases into the holes: bake on 175 C for 25 minutes.
Friday, 6 March 2015
Ah, this title sounds like if I was a very very conscious lacto-vegetarian, but I think it's no surprise that I'm actually not.
I just simply forgot to put eggs in my cinnamon rolls.
Lucky me, it worked! Good news for the egg-avoiders, and to me in case I want to bake something and happen to be out of eggs.
I'd like to start with a very important thing: I have no idea what makes a difference between a cinnamon roll and a cinnamon swirl.
So from now on I'm gonna use the word we use in Hungarian: cinnamon snail. yep.
Please don't say it's gross, it's such a cute name! Just think about it as the sweetest animal out of all.
So the story this time is not that long: there is this bakery on my corner.
The cutest, nicest, warmest little place ever.
With cinnamon snails that just too pretty to eat.
What I especially love about their version is that they don't put any icing on top. To be honest, I started to make these snails because I had some leftover cream cheese in the fridge for the icing, but after trying one straight out of the oven, I learned that it's absolutely unnecessary. It's pretty sweet on it's own.
So obviously my little cinnamon snails are not as pretty as those in the bakery, but tastewise I got pretty close! Give it a try.
350 g all purpose flour
1 tsp baking powder
pinch of salt
1 tsp ground cinnamon
50 g caster sugar
100 g butter
200 ml milk
(add two egg yolks if you feel like it. I didn't.)
In a large bowl, mix flour, baking powder, salt and cinnamon. Melt the butter in the microwave, then beat for a minute with the sugar. Add the milk, and combine the two mixtures.
Knead a smooth dough (it should be like gingerbread) with your own hands, Add more flour if it's too sticky, or more milk if it's too dry.
Filling and topping:
50 g butter
60 g caster sugar
1 tsp cinnamon
a handful of raisins (leave them out if you hate them)
a splash of milk.
Melt the butter in th microwave, and mix with sugar and cinnamon.
On a lightly floured surface, roll the dough into a centimeter thick rectangle. Spread the 3/4 of the filling on the rectangle and sprinkle the raisins on top. Roll up the rectangle, starting from the longer side if you want mini rolls (like mines on the pictures) or start from the shorter side if you want bigger ones. Cut the roll into 1,5-2 cm wide slices.
Place the snails on a cookie tray, greased, or lined with baking paper. Brush gently with some milk. Bake until golden brown (it was 20 minutes for me). Three minutes before you would take them out from the oven, open the oven door and quickly brush the snails with the reheated remaining of the filling. This way it will just have time to fully dissolve and stick to the rolls, which will make a deliciously crunchy-glazey top.
Start eating when it's not steaming hot anymore.
Sunday, 21 December 2014
Happy Last Sunday of Advent Everyone!
This is Part 3, so the very last part of our little Christmas countdown. Today I'm going to be showing you something which is the perfect breakfast if you want to impress your family on Christmas morning. Or any morning, really.
THE PAIN AU CHOCOLAT!
I know, the pastry is not the easiest pastry to do. But please give it a try!
There are two options:
1, Prepare the pastry the night before, wake up an hour earlier in the morning, roll it out, make the little pain au chocolats, and bake them.
2, Prepare everything the previous night and in the morning just bake the pain au chocolats.
35 dkg flour
25 dkg very cold butter
half a sachet of instant dried yeast (use the other half for snow crescents)
2 dl cold milk
2 tblsp caster sugar
1 tblsp honey
1 tsp salt
approxiomately 150 g grated dark chocolate
Grate your very cold butter using a cheese grater. Add 6 dkg flour and mix it together with your hand. Line clingfilm on the counter, and spoon the mixture on it. Create a 2 cm thick, 12 cm long and 6 cm wide (approxiomately) rectangle, Wrap it into cling film and put in the fridge for half an hour or in the freezer for 15 minutes.
Mix the yeast with the flour and add the remaining ingredients. Knead into a smooth dough.
On a floured surface, roll it into a rectangle, and place the butter rectangle on it lenghtwise. There should be a bit longer dough than the size of the butter rectangle on each side. Fold the downer and upper sides onto the butter rectangle. Fold one side of the dough on the butter rectangle (it should outreach it with a couple of centimeters). Push the outreaching part properly into the dough, then fold the other side as well - you should have covered the butter rectangle completely.
Turn the dough with 90 degrees, and roll it carefully. Divide the dough into three parts with your eyes and fold the two outer parts onto the middle one. That's a simple fold.
Then turn the dough again with 90 degrees, and roll it. Now divide it into four parts with your eyes. Fold the outer ones in, then fold the two parts on each other. That's a double fold.
Turn the dough with 90 degrees, and do another simple fold. Don't roll it out but cover with a kitchen towel and put it in the fridge for 2-3 hours or for overnight.
Roll the dough into 0,5 cm thickness and cut into 10x10 cm squares. Springle grated dark chocolate in the middle and roll it up. Cover the little pains with a kitchen towel and let it rest at a warm place for 30 minutes or for overnight.
Preheat the oven for 175 degrees, and bake the pain au chocolats for 15 minutes.
Friday, 19 December 2014
sn't snow crescents - in Hungarian 'hókifli' - the cutest name for a cookie? Although this is not necessarily a Christmas cookie, at least in my family it's always present at any celebrations, I find it the best dessert for the holidays.
As you may guessed earlier, I am pretty much a big fan of smaller cookies for Christmas - I think baking huge cakes is unnecessary (although I will of course...). Let me explain. What does a Christmas fridge
and balcony looks like? Full of food or ingredients, all needs to be chilled/rested, and after the holidays it's the same amount of leftovers. No matter how big your fridge is, it is very likely that there won't be space for a cake stand with the lovely cake on top, covered in icing, therefore it can't touch anything... Bad idea. Instead, a simple metal box full of cookies what you just put on the table with the coffee, and then you serve the leftovers at breakfast on Christmas morning. Because cake for breakfast is a bit 'too much', cookies are absolutely fine.
And these snow crescents suggest that it wasn't only a 'form random balls from the dough'-method. Because it takes a long time. But it's worth it, believe me.
Don't be afraid, this recipe is not hard. But it takes a long time. It's the best to have a calm weekend afternoon before Christmas to prepare them. And good news! Storing them in a box, they stay fresh for more than a week.
For the dough
50 dkg flour
25 dkg softened salted butter (if you use unsalted, add 1/2 tsp salt to the flour)
5 dkg sugar
2 dl semi-warm milk
half a sachet of instant dried yeast
For the walnut filling
230 dkg walnuts or pecans (I used half and half)
180 dkg icing sugar
2 tblsp milk
1/2 tblsp vanilla extract
For the jam filling
25 dkg thick jam (I prefer berry jam)
For the icing
5 dkg icing sugar
For the dough, mix the yeast and the sugar with the milk in a cup.
In a large ball, whisk the eggs for two minutes with a hand mixer, then add the butter and mix it together. Incorporate the flour into the mixture, then add the milk, yeast and sugar. Roughly mix with a wooden spoon, then start kneading with your hand. Knead for 3-4 minutes. The dough should be smooth. Cover it with a kitchen towel and let it stand for 40 minutes. While it's resting, prepare the filling.
With the amount of ingredients I wrote above, you can use half of the dough for the walnut crescents and the other half for the jam crescents. If you want to prepare only one type, double the measurements. For me, the walnut crescents are the best/real ones!
You don't have to do anything with the jam in advance of filling.
Grate the walnuts in a food processor. I don't have one, so I put them in a plastic bag, and I hit them with a wooden spoon on the kitchen counter for 5 minutes.
Mix the grated walnuts with the icing sugar, vanilla extract and milk in a saucepan, and cook it for 3 minutes on low heat. Cover it with a lid until the resting period of the dough is finished.
Preheat the oven for 175 degrees. Line parchment paper into two trays.
Get a bit of the dough - a size of a walnut - and form it into a ball. On a floured surface, roll it into a 8-10 cm wide circle. Put half a tablespoon of filling in the middle. Fold the circle into a half circle, and push together the edges (it should look like a ravioli). Then fold it once again, so one side of the little roll will have a thicker crust (this should be the bottom of the cookie). So basically you just rolled the filling-bump into the flat part. Push the dough well together - use a fork if necessary. Push the ends into little 'tails' and turn them inside, so it will look like a little moon.
When you do it with jam, be very careful not to have any holes on the crescents, otherwise the jam will escape.
Bake them for 10-15 minutes or until golden brown. Roll them in the icing sugar while they are still hot. Serve with cold milk.
Thursday, 18 December 2014
Hey Everyone! Good news: I'm going to make a series of three posts before Christmas: two cookies you can make days or weeks before the holidays (this is the first) and the perfect Christmas morning breakfast. Here we go with number one - Our Secret Family Gingerbread Recipe!
Not a secret anymore I guess.
This recipe has a cute story - our kitchen at home (and mine here in Scotland as well) is tidy and clean - but not organised at all. I mean the recipes - despite that I bind books myself and we have so many pretty recipe books and planners, the most important recipes are just circling around - 'it's on a piece of paper in the big red cookbook'; 'I've seen it in the wooden spoon drawer' ; 'I saved it in a draft on one of the computers' and so on. However, we never had problems with that - except maybe an additional half an hour looking for the recipes. But a couple of years ago, we lost the gingerbread recipe. It was gone.
It was literaly nowhere, so we decided to go back to the bottom. Where was it from? A back of a gingerbread spice mixture. Ten years ago. Great.
We tried every gingerbread recipe from every single brand of gingerbread spice mixtures - but ended up disappointed all the time. We had an entire Christmas period with a kitchen full of hope and half-decent cookies.
And then my mom found it.
It was indeed on the back of a spice mixture, and it was the same. The same old, lovely perfection.
Obviously we copied it to every single book and electronic device we have. And now I share it with you guys - so if it gets lost again, you can save me.
This recipe is the best gingerbread for me, ever ever. The only thing I changed from the original one is that back home we don't use separate spices, just buy the readymade gingerbread spice mixture. For some reason, I could not find any of that in Glasgow, so I made my own.
The baking part of the gingerbread takes time because of the amount of cookies - I find it the best to do it together with someone - one is handling the oven and the other is cutting the cookies. For example, it is a brilliant kitchen activity for kids. When I was little I spent most of my december evenings cutting little angels and Christmas trees.
25 dkg honey
10 dkg butter
10 dkg sugar
0,5 kg flour
0.5 tsp bicarbonate of soda
0.5 tbsp ground nutmeg
0.5 tbsp ground cloves
0.5 tbsp ground cinnamon
0.5 tbsp ground ginger
2 egg yolks
Melt the butter in a saucepan with the sugar and honey. Set aside and let it cool (I normally put it outside for some minutes). Mix the flour with the bicarbonate of soda and the spices. Whisk the egg and the egg yolks for a minute and add it to the flour. Mix it together, then add the sugar, butter and honey. Knead together with your hand until the dough is smooth. If it is still a bit warm, let it cool completely then put it in the fridge for overnight (this part is crucial - otherwise it won't be soft).
Flour a bigger surface and roll 1/4 of the dough each time. Roll it to any shape, it should be around 4-5 mm thin. Cut the cookies out with gingerbread cutters - if you don't have these, you can use a cup as well.
Put them in a tray (you can put baking paper but it won't stick without it either) and bake on 180 degrees for 5-7 minutes. Keep checking on them - the best is when the edges are crunchy and the middle is still soft. Let it stand for 5 minutes before putting them into a box.
In a box, they could be kept forever.
Okay, not forever, but for a long time - so you can make it in advance for Christmas.
From this amount of dough, a normal metal cookie box will be full.
For the icing, you may use the egg whites remained from using the egg yolks in the gingerbread - or if you freak out from eating raw eggs, you may use water. Start adding icing sugar, constantly mixing. It will be ready if it's thick but still spreadable - like the consistency of nutella or mustard (
great examples huh). Put it in a small plastic bag and make a tiny hole on it - and you can start icing.
If you want to make colourful icing, you can add food colouring at any point.
We also made a gingerbread house. We made our own templates and of course that I forgot to write down the measurements (food blogger...?). However, we used the gingerbread house of Kara as an inspiration, and I realised she actually put some templates on her blog. You can find it in the link with her instructions.
From my recipe, there was only a little bit of dough left after the house - so if you want to make it, my advice is to double the measurements - but it this cake, have plenty of time for it!
Sunday, 16 November 2014
I wasn't sure whether to share this recipe or not, because I don't have photos about the result. But since these little crescent rolls are very nice and super easy to make, I thought I would still share it with you. It's also a great substitute for bread, you can make mini sandwiches, or sometimes I like to fill it with cheese or pizza sauce. You can also put some cheese on top!
So here is the recipe and the tutorial pictures. Photos this time are by the wonderful Filipa André.
Mini crescent rolls
35 g all purpose flour
2,5 dl milk
half a sachet of instant yeast
2,5 dkg butter
1 tsp sugar
1 tsp salt
1 egg yolk
Mix flour, yeast, sugar and salt. Melt butter in the microwave and mix it in as well. Add milk - it should be semi-warm - slowly, continously incorporating into the mixture with a wooden spoon. When it's starting to become a dough, put the wooden spoon away and start kneading with hand. Knead for a couple of minutes, then cover with a kitchen towel and let it rise in a warm place for an hour.
Divide the dough into 4 parts. Cover the rest, while you're working with one.
On a floured surface, roll the mini dough balls into a rectangle - it should be thin, around 4-5 mm. Half the rectangle along the longer side, and cut each sides into 2 quadrangles (leaving triangles on the top and bottom), then these into two triangles. Sounds complicated? It isn't, just have a look at the pictures and the gif!
Gently pull out the triangles, then roll it up from one of the corners, creating a mini crescent. If you are patient, let them rise for 20 minutes - until then, you can make more crescents.
Spread some egg yolk on the top with a kitchen brush, then bake on 180C for around 10-15 mins - but that depends on the oven and the size of the crescents, so be careful at the first round.