Are you up for ice cream? – We are up for it 24/7 or better have been for the better part of the last week. Even right now the ice cream maker is turning its rounds and churning a new batch of ice cream. This time: Super lemon ice cream. If life would consist out of ice cream the world would be all cotton candy and peace…
The weather was blustery again except for yesterday when we had sun shine and a blue sky. Today it’s all back to the Norwegian standard summer: rain and wind.
Our munchkin has figured out how to get rid of his broccolis (looking downwards and dropping food for Ecky who eats it then). Those two have become a team especially when we eat. Theo shares with Ecky and Ecky doesn’t mind it.
This week my aunt and uncle are visiting us and we are all looking forward to their visit. Hopefully the weather is going to change to the better. And on Sunday is our munchkin’s baptism.
Here this weeks recipes
Coarse sourdough bread by Morten Schakenda
- 1.5kg fine wheat whole grain flour
- 1l water
- 40gr salt
- 250gr sourdough (from: your starter + 125gr coarse rye flour + 125gr water)
- 150gr fine rye flour
- The day before the baking: take your sourdough starter and feed it with 125gr coarse rye flour and 125gr water. Mix it well, cover loosely with kitchen towel and let it sit until the next day (at least 12hours).
- Mix the wheat whole grain flour with the rye and water and let it sit for 30min. Then add the salt and sourdough and let the kitchen machine knead for 15-20min. If you think it’s too wet add a little bit of rye or if it seems too dry, add a bit of water.
- Knead the dough until it’s elastic and comes of the edge of the bowl. Then cover with cling film and let it proof until it has reached double size. That takes about 4 hours at a cooler place (just inside the house, not the refrigerator).
- Split the dough into 3 equally big parts, form each to a round or oval-shaped loaf and set each on a baking tray with parchment paper. And let them proof again until they have doubled in size.
- Cut the surface of the breads og pop them into a preheated oven at 220C. Spray some lukewarm water onto the hot bottom of the oven and close the door instantly that the steam can’t escape out of the oven. After 5min turn down the heat to 180C. Bake the breads for another 45min. Let them cool down on a cooling rack.
As egg sandwiches…
Lebovitz our ice cream hero distinguishes between vanilla ice cream French style with a custard made with heavy cream and egg yolks and the lighter Philadelphia style one without egg yolks, just cream which doesn’t need to be cooked either. So far we have only tried the Phili style one which we find creamy enough even though we use extra light milk instead of full fat.
Vanilla ice cream Philadelphia style adapted from David Lebovitz
- 2 cups heavy cream
- 1 cup extra light milk
- 3/4 cup sugar
- pinch of salt
- 1/2 tsp ground pure organic vanilla
- 3/4 tsp vanilla extract
- Mix in a saucepan on low heat 1 cup of cream and the sugar and salt. Add the ground vanilla and stir the mixture until the sugar is dissolved.
- Take it from the stove and add the remaining cup of cream, the milk and the vanilla extract.
- Let it cool in the refrigerator, before you start to churn it in your ice cream maker.
Perfect as mix in: walnut croquant or crumbled brownies etc
We had our first Norwegian strawberries of 2014…