I’m so jealous for everyone who can sleep except me. Isn’t it unfair when you try to fall asleep but either your snoring honey next to you or your fuzzing baby boy keeps you awake. And then finally after hours you fall asleep just to be woken up by the alarm clock -way too soon of course. Good that everyone of us knows this feeling and we can comfort ourselves knowing that we aren’t alone. (A weak comfort when you are everything but awake.)
The last week was hot again but nice though. Munchkin and I went with friends to Sweden to pick up some dog food and do some popular “Harry handel” as they call it here: shopping in a neighbor country which means for us Sweden.
I went with our neighbor picking raspberries (4kg) and made some jam, a cooked and stirred version. The cooked version is just the usual one where you cook fruits and sugar in a certain relation, fill it in jars and close them.
That’s done more or less in the whole world but here you can find a different type of jam making too: stirring berries with so called freezing powder and sugar until they are thick. Since this type of jam perishes quickly, you freeze it in small batches and take it out when you need it. Once thawed it’s eaten on bread or waffles. Delicious!
A perfect pairing: fresh waffles with stirred raspberry jam
We tried a short canoe trip and our munchkin could stand up and look around which he liked much more than sitting on my lap in the kayak.
Our munchkin guiding us
We baked a little too. You remember the apricot pear crumble tart? It was delicious. Yesterday I prepared it with raspberries and blueberries and it was even better. I tried a new bread recipe too, one with bran.
Last weeks crumble tart with apricots and pears
The original recipe for the tart is from David Lebovitz but I changed a few minor things like the fruit filling and I used a tart pan with a loose bottom which made it much easier to get it out of the pan than out of a Springform pan.
Fruit crumble tart adapted from David Lebovitz (30cm tart pan)
- 85gr soft butter
- 100gr sugar
- 1/2 tsp ground vanilla
- 175gr all-purpose flour
- 2 large egg yolks
- pinch of salt
- 900gr of rinsed, peeled, pitted fruit
- 1- 3tbsp sugar
- 1- 3tbsp cornstarch (if you use berries, use 3 tbsp, apricots and apples use 1 tbsp)
- 3 drops almond extract
- 1/2 tsp ground vanilla
- 1/4 tsp ground vanilla
- 1/2 tsp cinnamon
- 70gr all-purpose flour
- 60gr brown sugar
- 75gr whole almonds
- 85gr butter
- Mix all the ingredients for the crust.
- Place a sheet of baking paper on a table and roll carefully and thinly (you might need a little flour) the dough out. To prevent it from sticking to the rolling pin and ripping apart, flour it lightly.
- Chill it in the refrigerator at least 1 hour.
- In the meanwhile place all the ingredients for the crumbs in a food processor and whizz until fine and mixed.
- Chill them in the refrigerator.
- Don’t prepare your fruit filling too early or it’s going to be too mushy.
- Preheat the oven to 190C and grease your baking pan with non-stick baking spray. (works for us better than butter)
- Place the rolled out dough into the pan and cover the edges. Place a sheet of baking paper or aluminum foil inside of the baking pan on top of the dough and fill with baking weights or dried beans.
- Bake for 20min, remove the baking weights and foil/parchment paper and bake for another 5-10min or until nicely golden brown
- Now! Mix your fruits with the cornstarch, sugar, vanilla and almond extract.
- Pour the filling into the crust and sprinkle evenly with the remaining cornstarch sugar mixture.
- Then crumble the crumbs evenly on top of the fruits.
- Bake for 50min or until the crumbs are browned in the middle of the oven at 190C.
- Let cool down on a wired rack and enjoy together with whipped cream, ice cream or just by itself.
Bread with oat bran found in Bake #6/2014
- 700ml cold water
- 10gr yeast
- 150gr oat bran
- 150gr fine wholegrain wheat
- 700gr all-purpose flour
- 20gr salt
- In the bowl of your kitchen machine mix the yeast with the cold water, then add the oat bran and let it sit for a couple minutes.
- Add the two kinds of flour until the dough just comes together. Let it sit for another 5min before you add the salt. Knead the dough for about 10min. Add more water, sip after sip, if needed. The dough should be even and smooth after the kneading.
- Cover the bowl with cling film and let it proof for 4 – 5 hours.
- Take the dough out of the bowl onto a lightly floured space and split in two. Let it rest for 5 min before you start to form 2 loaves. Roll them in oat bran.
- Place the loaves either into two greased baking pans or on a baking tray with parchment paper.
- Cover with cling film and let them proof for another 45min.
- Preheat the oven to 210C and bake the breads in the middle of the oven for about 50min.
- Let them cool down on a wire rack.
Those loaves are perfect for freezing and due to the little amount of yeast they don’t taste yeasty at all. Those breads are perfect for sandwiches since the slices don’t fall apart.
At the moment the Olavs festdagene (St. Olavs celebrations) are in town with a lot of concerts, a Middle Ages market and knights’ games. We plan to visit the market at the weekend and hope to get some nice veggies. Otherwise we don’t have too many plans which is once in a while nice too.
We had a visit of the washing machine service man again…it’s always good to check on the appliances
And just for Friday I’d made this one here, a very soft yeasted braided bread filled with fromage blanc and strawberry jam (recipe comes next week)
Have a good week!