Early summer – warm spring?

We had a week full of sunshine and warmth. It was so warm that we even wore T-shirt and shorts. It’s just April but yes it was this warm and sunny and just nice. 🙂 IMG_0010Munchkin, Ecky and I were for most of the time on the terrace. Theo tried to sneak up on Ecky and Ecky played with our neighbors dogs. On Friday then we met the Norwegian part of the Paleoish Princesses (she is actually still Australian but her hubby is Norwegian so they decided to live here) for lunch downtown after a nice stroll through the city. Yesterday then we went kayaking for the first time with our munchkin. He didn’t mind it but got very impatient during the second half when he got hungry and as all munchkins when they get hungry: they are hungry and that means right NOW! We had dressed him in water- and windproof jacket and pants, put sunscreen on and he was wearing a thick life preserver. IMG_0007 IMG_0002Today then we went for a long walk along the fjord which was nice too. Kitchenwise we prepared apple cake with browned butter and vanilla cream and 38 tortillas, 6 piadina, chana masala and hönökakor which we had eaten in Ã…re last week. First the cake. I’d already prepared this cake a couple of weeks ago. It was good but hadn’t turned out as supposed so I gave it another trial this week and it worked. This cake is from Lise Finckenhagen again but I adapted it to get the result I’d expected.

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Apple cake with browned butter and vanilla cream adapted from Lise Finckenhagen For a 26cm springform pan

  • 100gr butter
  • 4 medium sized eggs
  • 3 dl sugar
  • 6 dl all-purpose flour
  • 2,5 tsp baking powder
  • zest of 1 organic lemon
  • 2 dl cream
  • 4 dl vanilla cream (the recipe follows)
  • 5 big sour apples (like Granny Smith)
  • 3 tbsp sugar
  • 2 tsp cinnamon
  • 1 tbsp sliced almonds
  • Preheat the oven to 180C and put parchment paper around the edges and on the bottom of a springform pan.
  • Melt the butter in a small saucepan and let it brown carefully until it’s golden brown and aromatic. Set it aside for cooling.
  • Beat the eggs with the 3dl of sugar until the creme is thick and light. Fold carefully in the flour with the baking powder and lemon zest. Followed by the browned butter and the cream. Pour half of the batter into the pan.
  • Peal and core the apples. Slice the apples into small boats and turn them in the 3tbsp of sugar with the cinnamon. Spread the vanilla cream on top of the batter, followed by the apple boats which should sit tightly next to each other. Add the second half of the batter and sprinkle with the sliced almonds.
  • Bake the cake at 180C for 60min or until a cake tester comes out clean, but don’t forget that there is some vanilla cream in between.

Set the springform pan onto a cooling rack and let it cool off, take off the ring and the parchment paper. Serve with e.g. vanilla ice cream. OLYMPUS DIGITAL CAMERAVanilla cream

  • 500ml milk
  • 100gr sugar
  • 3 egg yolks
  • 1 egg
  • 20gr all-purpose flour
  • 15gr cornstarch
  • 1 vanilla bean
  • Pour the 3/4 of the milk and sugar into a small saucepan, scrape the vanilla seeds out of the bean and add it to the milk. In a bowl mix the eggs with the flour and cornstarch and the rest of the milk.
  • Bring the milk to boil, pour the egg mixture in it and beat energetic for the next two minutes. Then pour into another bowl and cover with clingfilm. The clingfilm needs to touch the cream to prevent it from building a skin.
  • Let it cool down.

OLYMPUS DIGITAL CAMERAChana Masala

  • 1,5 cups cooked chickpeas
  • 2 large onions
  • 1 large tomato
  • 1 tsp Chana Masala spice
  • 1/2 tsp minced garlic
  • 1 small bunch of cilantro leaves
  • 1 tsp minced ginger
  • 1 tsp red chili powder
  • salt, oil to fry
  • Heat a little bit of oil in a heavy saucepan and fry the onions until golden brown, then add the ginger and garlic and let them fry for another 30secs.
  • Add the Chana Masala spice and the red pepper. Next add the tomatoes and cook until everything is mushy.
  • Take your stick blender and blend it into a fine paste. Add the drained and rinsed chickpeas, salt and some water (0.5-1cup).
  • Bring to boil again, season with salt and garnish with some fresh cilantro leaves.

If you prepare this for your little munchkin, leave out the pepper and the salt. The Chana Masala spice mix itself has a certain spiciness. So don’t be surprised if it seems spicy for your munchkin, serve it with a glass of milk or some yoghurt which helps against the spiciness. Hönökakor is a Swedish bread which is slightly sweet, flat and soft. It’s lovely with some butter on it. OLYMPUS DIGITAL CAMERAHönökakor (6 breads)

  • 100gr butter
  • 600ml milk
  • 50gr fresh yeast
  • 2 tsp salt
  • 3.5 tbsp sugar
  • 1 tbsp bread spices
  • 1.65l all-purpose flour or bread flour
  • In a saucepan melt the butter together with the milk. Take it from the stove when the butter is melted and wait to cool down. When the temperature has reached 37C, add the yeast and stir it into the milk.
  • In a big bowl mix almost all of the flour, salt, bread spices and sugar. Add the milk mixture and knead with your kitchen machine until you get an elastic and smooth dough. If necessary add the remaining flour.  Cover the bowl with clingfilm and let it proof for just 30min.
  • Preheat the oven to 250C.
  • Take the dough out of the bowl, split it into 6 even parts and roll each into a round flat bread. Poke each well with a fork and place it on a parchment paper on a baking tray.

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  • Bake the bread for 6-8min. Keep it in a tea towel until it’s completely cool. Continue with the other rounds.

That happens if you don’t poke the raw dough well enough. It tasted good anyway. OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERAAnother short week is starting tomorrow. Have a blast of a week! OLYMPUS DIGITAL CAMERA

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