tag:blogger.com,1999:blog-60423537030606354132024-02-07T05:18:05.838+02:00Louise and the style worldbetween baking, child raising, working and house keeping... a girl must do everything with style!Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.comBlogger222125tag:blogger.com,1999:blog-6042353703060635413.post-47343621870237055862018-03-17T23:58:00.000+02:002018-03-17T23:58:04.521+02:00Pink birthday cake and a try on ermine buttercream!<br />
I have made many birthday cakes and baked goods in general. I really find it is no fuss to make a sky high birthday cake! 1-2-3... ready!<br />
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When I bake for others and by that I mean my kid and my husband as well, I take into account their tastes and preferences.<br />
When I bake for me on my birthday, I always try something new, be it a flavor or a technique.<br />
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This time I tried a new recipe for white cake and for buttercream? Well I had on my mind for a long time the "cooked" or ermine buttercream!<br />
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The <a href="http://sweetapolita.com/2011/05/vanilla-bean-latte-layer-cake/" target="_blank">white cake</a> is by the lovely <a href="http://sweetapolita.com/" target="_blank">Sweetapolita</a>.<br />
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Very good, very tasty!<br />
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I found the <a href="http://www.cakepaperparty.com/2014/02/fresh-strawberry-cake/" target="_blank">ermine buttercream recipe</a> on the site of Summer's <a href="http://www.cakepaperparty.com/" target="_blank">Cake Paper Party</a>! A very trusted site with great recipes!<br />
You start with a roux, which you beat in the butter.<br />
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I couldn't get the buttercream to be as silky as SMB, but it is very tasty!<br />
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The colour is rather intense, but I loved it!<br />
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Louise!Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-80132061938968866592017-03-09T18:37:00.000+02:002017-03-09T18:38:22.302+02:00Purple birthday cake!My mom usually doesn't celebrate her birthday... But I always, always bake her a little something!<br />
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This time at the time of her birthday she wasn't in Athens, so we decided to visit and make a day of it!<br />
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I baked her a birthday cake, which was rather simple in taste.Vanilla cake layers with orange Swiss Meringue Buttercream.<br />
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For the decoration, though, I wanted something special and impressive!<br />
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I tinted the SMB purple with gel colour and I piped rosettes on the top half. I sprinkled some golden sugar and..... perfect!<br />
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My mom loved it! And the taste was light and refreshing! Great with a cup of hot coffee!<br />
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Louise!Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-87099551087972895112017-01-25T19:57:00.000+02:002017-01-25T19:57:27.358+02:00Travelling Tic Tac Toe!My little one likes playing tic tac toe very much!<br />
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We play on paper, use an app...... You get the idea.<br />
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So, I decided to make a small tic tac toe game, using pebbles we had picked up from the beach!<br />
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I used a permanent marker and a small pouch. I tied it with satin ribbon.<br />
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Easy and cute, right?<br />
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She likes using it even at home!<br />
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Louise!Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-49682065354770753272017-01-05T11:55:00.001+02:002017-01-05T11:55:53.228+02:00Chocolate cheesecake!A twist on my classic baked cheesecake!<br />
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I often make my favourite <a href="http://louiseandthestyleworld.blogspot.gr/2012/02/lunch-with-friends-03-dessert.html" target="_blank">baked cheesecake</a>. This time I made it chocolate!<br />
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Instead of digestive biscuits for the base, I used plain chocolate cookies.<br />
For the filling, I simply added melted milk chocolate, about 200gr.<br />
Everything else remained the same.<br />
<br />
Easy and oh, so good!!!!<br />
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You know me, I have to have my chocolate!<br />
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Louise <br />
<br />Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-2494620386801188612016-11-28T13:10:00.000+02:002016-11-28T13:10:47.355+02:00Chocolate chip cookies with marzipan!Do you like marzipan?<br />
Me, I adore it!<br />
I eat it on its own. I nibble it while I am supposed to bake something with it.<br />
<br />
I buy it ready, I make it myself, whatever, it is so good....<br />
<br />
So, I made <a href="http://louiseandthestyleworld.blogspot.gr/2014/01/chocolate-chip-cookies.html" target="_blank">chocolate chunk cookies</a> the other day, using a recipe I love and as there was some leftover marzipan in the cupboard (forgotten....), I added it on the cookies.<br />
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The cookies themselves are soft, so I simply took a cookie, folded it around the marzipan piece and ate it. There is no better way to eat a cookie and enjoy the combination of chocolate, brown sugar and marzipan!<br />
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Yum!<br />
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LouiseLouisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-45472603512856581882016-10-31T16:00:00.002+02:002016-10-31T16:00:55.473+02:00Brown butter carrot cookies!I love brown butter. I like the taste and the smell, even the process of making it, all these brown bits that start to form!<br />
<br />
I found I recipe that seemed interesting.<br />
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<u><i><b>Brown Butter Carrot Cookies</b></i></u><br />
<span style="font-size: x-small;">recipe adapted from <a href="http://www.farmgirlgourmet.com/2013/04/brown-butter-carrot-cookies.html" target="_blank">here</a></span><br />
<br />
170gr butter<br />
1 small stick of cinnamon<br />
1 egg<br />
170gr sugar<br />
185gr carrots, shredded<br />
1 tsp vanilla extract<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
240gr all purpose flour<br />
<br />
* Put butter and cinnamon in a small sauce pan and heat until the butter begins to brown and smells like caramel.<br />
* Throw away the cinnamon stick and pour the melted butter in a mug and place it in the fridge for 30 min.<br />
* Beat butter until smooth.<br />
* Add sugar and the egg and beat until combined.<br />
* Add carrots and vanilla and mix until just combined.<br />
* Add salt, baking powder and flour.<br />
* Form small balls of dough with your hands and place on baking pans lined with parchment paper.<br />
* Bake in a preheated oven 180oC for about 18 min.until the centres are set.<br />
* Cool on a wire rack.<br />
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There were tasty and smelled nice. Quite fragrant actually! They are a very good choice, if you have a lot of carrots and it is also a nice alternative to a carrot cake!<br />
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Louise!Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-80705768332018906902016-10-05T12:17:00.000+03:002016-10-05T12:17:02.958+03:00Pumpkin Sugar Cookies! It is actually my goal to try and bake as many <a href="http://louiseandthestyleworld.blogspot.gr/2012/09/sugar-cookies.html" target="_blank">sugar cookies</a> as possible in every possible flavor.<br />
<br />
This time it was pumpkin!<br />
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<u><i><b>Pumpkin Sugar Cookies</b></i></u><br />
<br />
1 dose <a href="http://louiseandthestyleworld.blogspot.gr/2013/07/sugar-cookie-recipe.html" target="_blank">basic</a> sugar cookie dough<br />
1/2 cup pumpkin puree<br />
1 tsp pumpkin pie spice mix <br />
a little orange food colouring, optional<br />
<br />
* Prepare the dough as directed and add the pumpkin puree, spices and orange food colouring, if you want.<br />
* Roll, chill, cut and bake until the edges are golden.<br />
* Remove from the oven, cool a couple of minutes on the pan and then place them on a rack to cool completely.<br />
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If you like, you can frost them. I left them plain and colourless and were great!<br />
<br />
Louise!Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-87532734084573665552016-08-24T11:48:00.000+03:002016-08-24T11:48:33.027+03:00Orange Almond cake - gluten free!I baked a lovely gluten free cake using my homemade almond flour. Paired with oranges, it is a mouth watering dessert.<br />
<br />
<u><i><b>Almond Orange cake</b></i></u><br />
<span style="font-size: x-small;">recipe from my mom</span><br />
<br />
2 large oranges<br />
250g almond meal<br />
250g granulated sugar<br />
1 tsp baking powder<br />
5 large eggs<br />
<br />
Glaze:<br />
170gr apricot jam<br />
2 tbsp water<br />
Blanched almonds to decorate<br />
<br />
<br />
* Place the oranges in a large pot of boiling water and boil for 1 1/2 - 2
hours or until soft enough for a skewer to go through with ease.<br />
* Top up
the water from time to time so as to keep the oranges fully submerged and spin the oranges around occasionally so that they cook evenly.<br />
* When
ready, drain and leave to cool.<br />
* Chop them coarsely, skin and all and
puree finely in a food processor.<br />
* Preheat oven to 170C. Line the bottom of a 22cm round
cake tin with parchment paper and butter it. Also butter and dust the sides with flour. Set aside.<br />
* Whisk the almond meal, sugar and baking powder in a large bowl.<br />
* Beat the eggs on medium-high speed
for about 6 minutes until light and fluffy.<br />
* Turn off the mixer and pour the
orange puree and almond mixture into the eggs. Mix on low speed until
just combined.<br />
* Pour into prepared tin.<br />
* Bake for 1 hour or until the top of the cake is just firm when
pressed gently.<br />
* Cool the cake in the tin on a wire rack.<br />
* Once cool,
invert the cake onto a serving plate and remove paper.<br />
* Pour the glaze over the cake and brush it all over evenly.<br />
* Decorate with almonds.<br />
<br />
** To make the glaze, simply boil the jam with the water for about 5
min until it becomes thick and syrupy. Pass it through a sieve and
it's ready for glazing!<br />
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Almond cakes are traditional. Everyone in Greece knows them and many women have at least one recipe in their collection!<br />
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It tastes great when cold, right out of the fridge.<br />
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It also freezes great. Thaw it on the counter overnight.....<br />
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.... unless you are G. He took a piece out of the freezer, left it 30 min. on the counter (literally) and ate it. He said it was so good, that he prefers it this way. Cold, dense and orangy. I didn't taste it, so I have to take his word for it, but when it comes to desserts, he knows what he is talking about!<br />
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Louise!Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-44096580586959846412016-07-03T11:22:00.001+03:002016-07-03T11:22:42.536+03:00Chocolate Icebox "Cheesecakey" Dessert !Well this is a very belated post indeed!<br />
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A little while back it was Easter Sunday in Greece.<br />
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As tradition has it, we were all gathered together for the big Easter Sunday lunch feast, which is comprised mostly of meaty dishes. Lamp, kokoretsi, frigadeli with liver, sausages, etc....... You get the idea!<br />
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Also as tradition has it in my family, I made the dessert! Usually I make my very favorite classic baked cheesecake, but this time I opted for something fresher.<br />
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I don't often make a no-bake cheesecake, so I don't have a specific recipe that I always use. When I do make one, it is a classic vanilla cheesecake with fruit compote topping (sour cherries or strawberry).<br />
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This time I wanted something with chocolate!<br />
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The title of this post says "cheesecakey", because there are other ingedients in this dessert as well except cream cheese, so it is not a clear cheesecake....<br />
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<u><i><b>Icebox "cheesecakey" dessert with chocolate</b></i></u><br />
<span style="font-size: x-small;">recipe adapted from <a href="http://www.thekitchenismyplayground.com/2012/07/classic-oreo-icebox-dessert.html" target="_blank">here</a></span><br />
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750gr chocolate cookies stuffed with vanilla filling<br />
100gr butter melted<br />
500gr cream cheese<br />
200gr icing sugar<br />
300gr instant chocolate pudding + the milk needed to make it<br />
600gr instant chantilly cream + the milk needed to make it<br />
1 tbsp vanilla extract<br />
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* Crush the cookies to rather coarse, but not very fine, reserving 1/2 cup for garnish.<br />
* Combine them with the melted butter.<br />
* Take a round pan (about 35cm) and press the cookies to the bottom.<br />
* Mix the cream cheese with the icing sugar.<br />
* Prepare the chantilly.<br />
* Mix cream cheese mixture with 1/2 of chantilly and spread over the cookie layer.<br />
* Prepare the chocolate pudding and spread it on top of the cream cheese.<br />
* Let it set for a little in the fridge.<br />
* Spread the remaining chantilly on top of the chocolate and sprinkle with the reserved crushed cookies.<br />
* Let it sit in the fridge overnight.<br />
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See these layers? Crunchy bottom, cheesecake freshness, chocolate heaven, chantilly lightness and more crunchiness....<br />
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A few notes:<br />
- It is AMAZING!<br />
- The cookie layer is a bit hard, from the butter, so it takes a little efford to cut the bottom when serving.<br />
- It is AMAZING!<br />
- At first, as the dessert is cold, the pieces will hold their shape. As it gets more to room temperature, though, it will start to "slide"!. Put it back in the fridge!<br />
- It is AMAZING!<br />
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As you may have noticed.... this dessert is soooo good! It is the great ending to a huge feast, as it is light and cool!<br />
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Everyone loved it!<br />
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LouiseLouisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-84368464891727264252016-05-05T08:42:00.000+03:002016-05-05T08:42:06.958+03:00Semolina Halva!Semolina is an ingredient really really loved in Greece. We use it in both sweet and savoury recipes, in two forms coarse and fine.<br />
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The most popular is the Semolina Halva. We usually amke it during fasting periods and Easter.<br />
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It is a very classic dessert, one that complements nicely a heavy lunch.<br />
It is also offered complementary in many restaurants, after you finish your meal.<br />
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There is no actual recipe. You simply follow a rule.<br />
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1-2-3-4...<br />
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1 cup/glass/teacup, etc.. olive oil<br />
2 cups - // - semolina (coarse)<br />
3 cups - // - white sugar<br />
4 cups - // - water<br />
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also you can add almonds, walnuts, raisins, pine nuts or nothing at all! <br />
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Using this rule, you can try it and change it to the way you like it best, in order to suit your taste.<br />
I use 1/2 cup olive oil and raisins.<br />
Naturally, since it is me, I add chopped dark chocolate..... The taste is crazy!!!!<br />
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<u><i><b>Semolina Halva</b></i></u><br />
<span style="font-size: x-small;">my way!</span><br />
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1/2 cup olive oil<br />
2 cups semolina coarse<br />
3 cups white sugar<br />
4 cups water<br />
1 cinnamon stick<br />
raisins<br />
100gr dark chocolate chopped<br />
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* In a small pot put the water, the sugar and the cinnamon stick and boil, until you make a watery syrup.<br />
* In a large tall pot place the olive oil, heat it and add the semolina.<br />
* Reduce temperature and cook the semolina, stirring very often until it changes colour and darkens. It needs to be cooked thoroughly or you will end up with a "muddy" "creamy" halva. BUT, be careful. You need to watch the pot, because it can burn easily...<br />
* After the semolina is ready, remove the pot from the fire and CAREFULLY pour in the warm syrup. It is going to bubble so much. BE CAREFUL or you will burn yourself!!!<br />
* Place on the fire and stir a bit.<br />
* Remove from the fire, add the chocolate and stir. The chocolate will melt.... (yum!).<br />
* Cover the pot with a clean dish towel and let it sit for 5 minutes.<br />
* Pour the halva in a bundt or loaf baking pan or a silicon pan with the shape and design you like, until it is cool.<br />
* Place on the baking pan a platter and invert the halva.<br />
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You can leave it as is, or dust with cinnamon and decorate with almonds, etc..<br />
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Most of the times I let half plain and add the chocolate to the other half and then combine them, because I like it visually.<br />
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Louise<br />
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P.S.: Sometimes I reserve a little halva in a bowl and eat it very warm... I love it! Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-61484605284567525132016-03-30T17:26:00.000+03:002016-04-07T15:21:18.982+03:00Avocado hummus!Chickpeas are an ingredient that I don't use often. No reason, it just happens.<br />
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I was in the super market, in the legumes section and they were calling me. And I answered. With a tasty recipe for a very healthy snack.<br />
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This recipe is inspired by a traditional Greek recipe called "fava Santorinis", which is made by pureeing, well, <a href="http://en.wikipedia.org/wiki/Lathyrus_clymenum" target="_blank">fava</a>!<br />
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Avocado hummus<br />
recipe by me<br />
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250gr chickpeas<br />
1/2 ripe avocado<br />
1 onion<br />
salt, pepper<br />
dried garlic<br />
2 tbsp olive oil<br />
a little parsley<br />
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* Put the chickpeas in a bowl of water and soak them overnight.<br />
* Next day, boil them in a pot with the onion chopped.<br />
* While they boil, using a spoon, skim the foam. It takes some time, because you want the chickpeas to soften a lot, to the point that you can mash them with a fork. That means you may need to add water while they boil.<br />
* Strain them, reserve 1 cup of the juice and put them in a blender along with the avocado, parsley, salt and pepper, garlic and the olive oil. <br />
* Mix thoroughly. It must look like a dense puree. So if needed, add a little olive oil or a tbsp or two from the strained juice.<br />
* Serve and decorate with chopped onion or accompany it with fresh raw bell peppers.<br />
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** Adjust the seasoning to your taste. I love garlic, so I tend to use a little more than others!<br />
** If you don't like avocado, just omit it.<br />
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It is very good, you must try it! Plus it is healthy!<br />
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Louise! Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-68475330603551664412016-02-29T13:14:00.002+02:002016-02-29T13:14:34.665+02:00Daring Bakers - February 2016<u><i><b><span style="font-size: large;">Katmer Pie</span></b></i></u><br />
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After a long time, I am once again taking part in the Daring Bakers Challenges. Sometimes you want to do things, but you just can't... Life happens!<br />
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So, on with the challenge for February. This month our host was Mimica from <a href="http://mimiskingdom.com/" target="_blank">Mimi's Kingdom</a>.<br />
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We had to make a traditional serbian pie, called Katmer Pie, with homemade dough and filling.<br />
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I chose a savoury fillling, as I wanted it for Sunday lunch. I also played a little with the dough recipe, mainly because I didn't have lard.<br />
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<u><i><b>Savoury Katmer Pie with cheese and sausage filling</b></i></u>.<br />
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For the dough:<br />
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500gr all purpose flour<br />
1 tsp salt<br />
350 mlm warm water<br />
40 gr butter soft<br />
1 tsp onion powder<br />
1/2 tsp dried garlic<br />
1 tsp dried oregano<br />
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For the filling:<br />
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1 egg<br />
300gr feta cheese grated<br />
150gr yellow cheese grated<br />
3 hot dog sausages chopped<br />
1 tbsp yogurt<br />
pepper<br />
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<i>Dough</i>:<br />
* Mix all the ingredients, except for the butter. The dough will be soft.<br />
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<br />* Transfer it on a floured surface and knead it a little until you achieve elastic, but soft dough.<br />
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<br />* Divide dough in six pieces and shape every piece in round form. Leave them to rest 10 minutes.<br />
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<br />* Roll every piece of dough into a flat disc 4mm thick. Divide them in two groups of
three. Brush first piece of dough with melted butter and cover with
another piece of dough. Brush second piece of dough with butter and cover
with third piece. Do not brush this third piece of dough with butter (which I did and was a mess)!!!!!<br />
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* Repeat the same with another three pieces of doug.<br />
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* Leave them again to rest for 10 minutes.<br />
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* Roll every pile using rolling pin into round shape, about 6-7 mm thick.<br />
* Using a sharp knife make eight cuts around the formed circle.<br />
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* Brush surface with melted butter and start folding the cut "petals" into the middle part of dough.<br />
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<br />* Turn the dough so the folded parts are underneath. Do the same with
another pile of dough. Leave both pieces of dough to rest until you
prepare the filling.<br />
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<i>Filling</i>:<br />
* Easy! Just mix everything in a bowl.<br />
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<i>Assebly</i>:<br />
* Preheat the oven to 180o C.<br />
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* Roll the pieces of dough on a lightly floured surface into a large round shape to fit your baking tin.<br />
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* Cover the bottom of a buttered tin with one piece of dough and add the filling and straighten it with a spatula.<br />
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* Cover with the other piece of dough and fold the sides.<br />
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* Make cuts on the surface to let the steam escape.<br />
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* Bake for about 35-45 min.<br />
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* Let it cool before you cut it!<br />
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In general I really really liked this dough!<br />
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It is tasty, flaky and soft. And so so easy to make. I was very happy with the fact that there was no yeast and waiting time involved!!<br />
Yes, I will be using this recipe again.... maybe with a sweet filling this time!<br />
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Thank you Mimika for a lovely recipe!<br />
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LouiseLouisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-35985138149931121002016-02-17T23:23:00.000+02:002016-02-17T23:23:46.619+02:00Easy lemon shortbread cookies!When it comes to shortbread cookies I have mixed feelings. Some times I love them and sometimes, well, not so much.<br />
For some reason I always thought they were difficult of tricky. So, I tried a few recipes with mixed results. Regular flour, rice flour, butter, oil.... Nothing was quite as I wanted.<br />
So, until I find a recipe to LOVE, I will be using my good old sugar cookie recipe.<br />
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What? You might ask.... Trust me, I know what I am doing.<br />
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My <a href="http://louiseandthestyleworld.blogspot.gr/2013/07/sugar-cookie-recipe.html" target="_blank">sugar cookie recipe</a> MINUS the egg and MINUS 1 tbsp flour!<br />
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For the lemon flavour, just add the zest of 1 lemon and 2 tbsp lemon juice (I like them very lemony!). <br />
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Really lemony and buttery! They just melt in your mouth!<br />
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Louise! <br />
Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-46987429494117575902016-01-18T11:28:00.001+02:002016-01-18T11:28:32.143+02:00White Chocolate Lemon Cinnamon Truffles!Hey! Happy New Year!<br />
<br />
I know it's been too long, but sometimes stuff (and life...) just happen to take up all of my time!<br />
<br />
Anyway, I just love chocolate....<br />
<br />
In every form possible... I even like spa treatments, that involve chocolate!<br />
<br />
But I think I love chocolate more during Christmas....<br />
<br />
I wanted a chocolatey treat, because I had friends coming over, so I chose to make something small, easy to eat by hand. Truffles it was!<br />
<br />
The thing about making truffles is simply making a very firm ganache. I like the pairing of white chocolate with lemon and cinnamon, as well.<br />
<br />
<u><i><b>White Chocolate Lemon Cinnamon Truffles</b></i></u>.<br />
<span style="font-size: x-small;">recipe adapted from one found on the cover of a chocolate bar</span><br />
<br />
60gr heavy cream<br />
1 lemon grated<br />
1 tbsp lemon juice <br />
300gr white chocolate<br />
salt<br />
45gr butter<br />
<br />
<i>coating</i>:<br />
cinnamon<br />
confectioner's sugar<br />
<br />
* In a saucepan combine the heavy cream and the lemon zest and bring it to a simmer.<br />
* Remove from heat and cover the surface of the cream with cling film.<br />
* Put the white chocolate, pinch of salt and butter in a heatproof bowl.<br />
* Add the warm cream.<br />
* Melt the chocolate (I do it in the microwave oven) until it seems that it is not fully melted and there are chocolate pieces left.<br />
* Stir the chocolate softly until it is completely melted and add the lemon juice. Stir again.<br />
* Let it cool and then put it in the fridge, ideally overnight.<br />
<br />
coating:<br />
* Mix sugar and cinnamon in a small bowl.<br />
<br />
* Using a teaspoon, take some chocolate and roll it into a ball with your hands. Immediately roll it in the coating and place it on parchment paper.<br />
* After you are done, recoat the chocolate balls. As you will see, some of the truffles will not be very well coated.<br />
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<br />
Notes:<br />
- I don't have any quantities on the coating. It is really a matter of preference. Use as much cinnamon or as less as you like.<br />
- The truffles will stick to your palms, as you roll them. Just wash your hands with cold water every few rolls.<br />
- I left mine only 3 hours in the fridge, but they still turned out great!<br />
- I forgot to use parchment paper and my truffles stuck a little on the plate... <br />
<br />
<br />
Needless to say, they were a hit!<br />
<br />
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Louise.Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-22146182777317172832015-11-18T09:57:00.000+02:002015-11-18T09:57:38.808+02:00Homemade Mayo!As I try to eat healthier, I am looking for ways to do this tasty.<br />
<br />
Mayonnaise is a condiment I love, but I cannot find a store-bought that is made with pure olive oil. The ones available list refined vegetable oils as their main ingredient, so I stay away from them... <br />
<br />
I was always intimidated by the idea of making my own. Maybe I thought it was difficult or the raw egg in it, well, I try to avoid that...<br />
<br />
One day I decided that it was high time I tried to make my own. See how that goes! If it fails, it fails..<br />
<br />
<u><i><b>Homemade Mayonnaise - basic</b></i></u><br />
<br />
1 egg (the freshest you can get)<br />
1 cup olive oil<br />
salt<br />
lemon <br />
1 tsp mustard <br />
<br />
You need an immersion blender for this. Sorry, I do not know any other way...<br />
<br />
<br />
In a glass jar (that has a lid to close it), that fits the blender, crack the egg , add the olive oil, the mustard, lemon, salt and blend away!<br />
In a few moments it will come together and look like mayo. Taste for the saltiness and "lemonness" and adjust. Once you see that the texture is like the store bought one's, that we are all used to, stop.<br />
Put the lid on and place in the fridge.<br />
It keeps for as long as the egg keeps. Check the date on the egg carton. However I only keep it for 5-6 days.<br />
<br />
*Please note that it is raw egg. If you can't tolerate it for any reason, just don't make it.<br />
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I have made it plenty of times. Always using the egg cold, right out of the fridge and I never had any problems. So, no need to plan ahead. Just take an egg and try it!<br />
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It is easy. It is healthy. No strange additives...<br />
<br />
Also the variations are so many! You can omit the mustard or you can add your favourite herbs. You can make it spicier or add more mustard. You can add lime or both lemon and lime...<br />
<br />
<br />
I know you will enjoy it!<br />
<br />
Louise!Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-59862182600661949202015-11-09T17:21:00.000+02:002015-11-09T17:21:31.911+02:00Honey cookies - gluten free!Continuing my journey through gluten free land, I was thinking about cookies. I needed cookies!<br />
<br />
So I baked soft honey cookies!<br />
<br />
<u><i><b>Honey cookies, gluten free</b></i></u><br />
<span style="font-size: x-small;">recipe adapted from <a href="http://sweet-treats-baking.blogspot.gr/2013/08/gluten-free-graham-crackers.html" target="_blank">here</a></span><br />
<br />
240gr rice flour<br />
28gr corn starch<br />
60gr brown sugar<br />
1 tsp baking powder<br />
3/4 tsp salt<br />
60gr butter<br />
6 tbsp milk<br />
5 tbsp honey<br />
1 tbsp vanilla<br />
<br />
<br />
* Preheat the oven to 180o C.<br />
* Mix flour, starch, sugar, baking powder and salt.<br />
* Add butter and mix.<br />
* Add milk, honey and vanilla.<br />
* Mix until smooth.<br />
* Roll out the dough between two sheets of parchment paper about 1/2 cm thick and put it in the fridge for 30 min.<br />
* Using a pizza cutter, cut rectangles, without removing the pieces from the bottom parchment paper.<br />
* Place the parchment paper with the cookies on a baking pan, as is.<br />
* Bake for 15 min.<br />
* Cook on the pan for a few minutes, pass the pizza cutter once again along the precut lines and then slide the parchment paper on a wire rack.<br />
* Let the cookies cool completely.<br />
* Break them apart and eat them!<br />
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<br />
I expected them to be hard, like cookies are, but mine were soft, crumbly and sticky. I think the honey makes them this soft.<br />
Not very easy to eat, but oh, so tasty! <br />
<br />
Louise!Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-6958387160563079302015-09-17T12:07:00.000+03:002015-09-17T12:07:16.170+03:00Hazelnut butter!Well, hazelnuts... Love them.. Sweet and fragrant!<br />
The addition of hazelnuts only makes things better!<br />
<br />
Hence, the butter.<br />
Following my <a href="http://louiseandthestyleworld.blogspot.gr/2014/05/almond-butter.html" target="_blank">Almond and Peanut butters</a>, I naturally made hazelnut butter (anyone thinking Nutella right now?).<br />
<br />
<br />
<u><i><b>Hazelnut Butter</b></i></u><br />
<br />
3 cups hazelnuts (remove the skins for a fairer colour)<br />
1 tsp Stevia or brown sugar<br />
<br />
* Blitz the hazelnuts with the sugar.<br />
* Be patient, as it takes some time for the nut oils to be released.<br />
* In the mean time, taste and adjust for sweetness. <br />
* Once it looks like nut butter, stop blitzing! You don't want it to be too runny.<br />
* Put it in a glass jar.<br />
* Eat it!<br />
<br />
<br />
Note: to remove the skin, spread the hazelnuts on a baking tray lined with parchment paper and bake in a preheated oven (200oC) for 10 min. Be careful not to burn them! While hot, place them on a kitchen towel and rub them. Most of the skin will rub off and you are good to go. BE CAREFUL not to burn your fingers (as I did....)!<br />
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<br />
Next time I am making this hazelnut butter, I will add melted chocolate. Homemade Nutella, healthy and fast! Stay tuned!<br />
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<br />
Enjoy!<br />
LouiseLouisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-73951635490766602722015-08-07T09:39:00.000+03:002015-08-07T09:39:46.830+03:00No Diet Brownies! No diet, sinful, gooey, lose your head Brownies....<br />
<br />
I rarely bake with ready mixes. But sometimes you may be bored or have no time.<br />
This time I was bored. I mean, I can make my own chocolate chip cookie dough and brownie batter, but somehow I couldn't...<br />
<br />
<u><i><b>No Diet Brownies</b></i></u><br />
recipe slightly adapted from <a href="http://www.thelondoner.me/2011/06/slutty-brownies.html" target="_blank">here</a><br />
<br />
1 box brownie mix<br />
1 box chocolate chip cookie mix<br />
1 big box of chocolate stuffed cookies (I am in love with <a href="http://papadopoulou.gr/products/biscuits/gemista" target="_blank">these</a>....*Sigh*)<br />
everything else you need for the mixes<br />
<br />
* Line a 20x20 pan with parchment paper and butter it.<br />
* Prepare the mixes.<br />
* Press in the pan with your hands the chocolate chip cookie dough.<br />
* Arrange the stuffed cookies on top.<br />
* Pour the brownie batter evenly on top and smooth.<br />
* Bake according to the brownie box directions.<br />
* Wait until it is cool (I NEVER do that, by the way!) and slice.<br />
<br />
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<br />
I devoured it. I didn't share it. I went to heaven. I plan to go back there again!<br />
<br />
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Louise!Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-78497270743770025822015-07-28T11:01:00.000+03:002015-07-28T11:01:59.034+03:00Hazelnut butter fudgy brownies - gluten free!I am certain that my search for fudgy brownies is over. I am using a lovely trusted recipe as base for all sorts of combinations!<br />
<br />
This time, it was hazelnut butter. Homemade, of course!<br />
<br />
<u><i><b>Hazelnut butter fudgy brownies</b></i></u><br />
<br />
1 dose of my <a href="http://louiseandthestyleworld.blogspot.gr/2014/06/flourless-fudgy-brownie-gluten-free.html" target="_blank"><i>gluten free</i> fudgy brownies</a><br />
1 cup hazelnut butter<br />
<br />
* Prepare the brownies, as directed.<br />
* Pour the hazelnut butter in a piping bag with a large round tip and pipe lines of butter on the surface of the brownies.<br />
* Take a knife or a skewer and "make" lines vertical to the piped ones to create the design.<br />
* Bake as directed.<br />
* Let it cool completely, then cut in to pieces..... or eat right off the pan!<br />
<br />
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Temperature finger testing!<br />
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Check these amazing hazelnut butter streaks!<br />
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Fudginess at its best...<br />
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Yummy flavours that pair so good together!<br />
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Enjoy!<br />
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LouiseLouisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-22502780881260343682015-06-30T13:49:00.001+03:002015-06-30T13:49:37.879+03:00Easiest Tomato Soup!Comfort food is a weakness of mine. I love not having to spend a lot of time in the kitchen, in the evening or when I come home from work.<br />
Sometimes I have already cooked from the previous day or I choose a recipe that is quick and easy.<br />
<br />
Like this tomato soup, for example. Easy, fast, delicious and versatile!<br />
<br />
My inspiration for this soup was something G. likes to eat a lot. He buys ready-made tomato soup mixes with croutons, because some nights he wants something quick and easy to eat. I didn't like what I read on the package, though and I wanted a healthier option. I also wanted to omit the sugar...<br />
I make a large batch and keep it the fridge for about 5 days. We take out as much as we want and simply heat it up. <br />
<br />
<u><i><b>Tomato Soup</b></i></u><br />
<br />
olive oil<br />
1 tbsp butter<br />
5 tomatoes, ripe<br />
1 large onion<br />
spices of choice<br />
1 can diced tomatoes<br />
2 tbsp tomato paste<br />
1/2 can concentrated tomato juice<br />
pinch of salt <br />
3-4 tbsp heavy cream<br />
grated cheese<br />
<br />
* Heat the oil with the butter in a large pot.<br />
* Chop the onion and brown it a little.<br />
* Add the spices.<br />
(I use hot paprika, onion powder, dried garlic, dried oregano, black pepper, dried thyme)<br />
* Give it a stir, so that the spices become fragrant.<br />
* Add the tomatoes chopped, the diced tomatoes and the juice.<br />
* Add the salt and 2 cups hot water and bring to a boil.<br />
* Reduce the temperature and let it cook for 30min.<br />
* When it is done, remove it from the fire and using a hand blender, blend it in the pot until it is smooth and creamy.<br />
* Bring it to a boil and remove.<br />
* Ready!<br />
<br />
To serve, pour some some in a bowl and add the heavy cream and the grated cheese.<br />
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This recipe is a base. I have made it plenty of times either as it is, or by adding vegetables that happened to be in my fridge. Peppers are lovely in this soup!<br />
<br />
If you want, you can accompany it with some bread slices, that you have previously brushed with olive oil and baked in the oven for a few minutes or some croutons!<br />
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Louise.Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-9175270102084572662015-06-11T10:56:00.000+03:002015-06-11T10:56:36.435+03:00Breakfast Shakes!On weekdays in the morning I am running around like crazy, trying to get myself and Ioanna ready for our day.<br />
Most of the times I do not have time for a warm sit-down breakfast. This is a luxury I enjoy on the weekend!<br />
<br />
What I have found easy and convenient as an on-the-go breakfast are the shakes!<br />
<br />
I use <a href="http://louiseandthestyleworld.blogspot.gr/2014/05/homemade-almond-milk.html" target="_blank">almond milk</a>, ice cubes, avocado, whey protein powder, chia and flax seeds as my base and work from there. Some of the choices I add are berries, apples, pears, nuts and cocoa powder!<br />
<br />
Add to your blender and blitz! <br />
<br />
My favourite, though, is this:<br />
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It is a chocolate shake with almonds, cinnamon, avocado and 1/2 apple. Yum!<br />
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Delicious, healthy, packed with nutrients!<br />
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You cannot go wrong with this!<br />
<br />
Louise!<br />
<br />Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-31320936081973651962015-05-22T11:00:00.000+03:002015-05-22T11:00:02.291+03:00Cheese tart!Cheese and dough is a combination I just cannot resist... Cheese tarts, cheese pies, cheese pockets, cheese pizza... I can go on and on!<br />
<br />
This time I made a simple cheese tart. Easy, tasty and rather quick!<br />
<br />
<u><i><b>Cheese Tart</b></i></u><br />
tart crust adapted from <a href="http://addapinch.com/cooking/pie-crust-recipe/" target="_blank">here</a><br />
<br />
200gr AP flour<br />
100gr whole wheat flour<br />
1 tsp dried oregano<br />
1/2 tsp onion powder<br />
1/2 tsp salt<br />
225gr butter<br />
2 to 4 tbsp cold water<br />
<br />
filling:<br />
2 eggs<br />
200gr feta cheese crumbled<br />
yellow cheese grated<br />
1/2 cup heavy cream<br />
2 small green onions chopped<br />
<br />
* Combine the flours, oregano and onion powder.<br />
*Add the butter and mix with your fingers until it resembles a coarse meal.<br />
* Add 2-3 tbsp of cold water and mix to form a dough. If it looks dry add a little more water.<br />
<br />
<i>Note: I have done this process many times in my mixer with the paddle attachment and the dough is fine. Just don't overbeat</i>.<br />
<br />
* Place the dough on parchment paper and roll to a circle or a rectangle, depending on the tart dish you will use.<br />
* Lay the dough on the buttered and floured tart dish and press the bottom and the sides.<br />
* Put it in the fridge for 20-25 min.<br />
* In the mean time, make the filling. Just combine everything and mix with an egg beater.<br />
* Preheat the oven to 200oC, take the tart out of the fridge and prick it with a fork all over the bottom. Add pie weights and bake for 8-10 min.<br />
<br />
<i>Note: For pie weights I use old rice and old beans. I cover the bottom with cling film, add the weights and bake. When the beans are cold, I put them back in a bag for reuse</i>.<br />
<br />
* Remove from the oven, reduce temp to 180oC, add the filling and bake for about 25 - 30 min, until the filling is done.<br />
* Allow it to cool before you cut a piece.<br />
<br />
<i>Note: I never wait... I eat it while it's hot. Right then and there. I just cannot wait to dig in.. And then the next day I tell myself, that I should have waited because it is so tasty cold (room temp)...</i>.<br />
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What I love about this tart is that you can make it any time you want only with what is in your fridge... Different cheeses, left over meat and chicken, peppers, zucchini, olives... Really it is so versatile!<br />
<br />
And if you don't like whole wheat flour, just put in all AP!<br />
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Louise!Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-91173906569496824492015-05-12T11:07:00.003+03:002015-05-12T11:09:45.347+03:00Strawberry cake!Strawberries! So good for you! And they are in season, too!<br />
<br />
Strawberry cake is a classic, that I actually had never made before.<br />
I baked two variations. One with fresh strawberry puree and one with strawberry flavoured jello, just to see the difference.<br />
<br />
I will not even show you the fake strawberry one. Awful! I (we all) hated the taste.<br />
<br />
The one with the fresh strawberries, though.... Ah, that is another thing.... Perfect!<br />
<br />
I used my vanilla cake recipe, in which I simply added about 250gr of strawberries, in a form of coarse puree, not very smooth that it, because I wanted these little bits of strawberry to appear!<br />
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The glaze is very simple. Just confectioner's sugar, 1 tbsp of milk and 2 tbsp of strawberry puree, all mixed in a rather runny consistency.<br />
<br />
Beautiful!<br />
<br />
Louise<br />
<br />Louisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-61249436435682787402015-05-06T13:30:00.001+03:002015-05-06T13:32:12.985+03:00Mug Cake in the microwaves!There are times when you want to eat some cake, but you are not in the mood to make a large one and use the oven and your mixer and make a mess in the kitchen.<br />
Well, for those times, you have your microwave oven!<br />
<br />
This is the base, but I adapt it each time to my mood. <br />
<br />
<u><i><b>Microwave mug cake for one</b></i></u><br />
<br />
1 egg<br />
3 tbsp white sugar<br />
40gr all purpose flour<br />
15gr butter melted<br />
1 tsp vanilla<br />
<br />
* Mix everything together with a hand mixer.<br />
* Pour into a buttered mug.<br />
* Bake in the microwave oven for 1 1/2 min in medium, then check the centre.<br />
* If it is still runny, bake for 1/2 min more and check again. It has to be tender but not runny.<br />
<br />
This is a chocolate cake, for which I added to the above recipe:<br />
15gr cocoa powder<br />
20gr chocolate chips<br />
I poked it in the middle and added caramel sauce, while hot!<br />
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This is a lemon cake, for which I added:<br />
2 tbsp lemon juice<br />
1/2 tsp lemon zest<br />
no vanilla<br />
(I know it sounds a bit too lemony, but I want my lemon cakes to taste lemony!) .<br />
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LouiseLouisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com0tag:blogger.com,1999:blog-6042353703060635413.post-30852441281535004422015-04-27T10:20:00.003+03:002015-04-27T10:20:52.785+03:00Daring Bakers - April 2015!It is the 27th today and I am supposed to post my take on this month's challenge. I am not really looking forward to this, though...<br />
<br />
But first thing's first.<br />
<br />
This month our challenge was to make Focaccia and our hosts were Rachael of <a href="http://pizzarossa.me/" target="_blank">pizzarossa </a>and Sawsan of <a href="http://chefindisguise.com/" target="_blank">Chef in Disguise</a>.<br />
<br />
I wanted to make a gluten free sweet focaccia, so I chose the basic recipe and left out the spices.<br />
<br />
<u><i><b>Sweet Focaccia</b></i></u><br />
<br />
385 gm all-purpose gluten free flour<br />
6 gm salt<br />
15 gm white sugar<br />
15 gm confectioner's sugar <br />
8½ gm active dry yeast<br />
1/2 tsp salt<br />
15 ml vegetable oil<br />
300 ml milk<br />
chocolate sprinkles <br />
<br />
white sugar<br />
chocolate chips<br />
butterscotch chips<br />
cinnamon <br />
<br />
* Warm the milk and mix it with the yeast and sugar and wait until it becomes
foamy and bubbly.<br />
* Stir together the flour, salt and confectioner's sugar<br />
* Mix in the vegetable oil, then add the milk-yeast mixture.<br />
* Stir until the dough comes together and then knead until smooth and elastic.<br />
* Lightly oil a large bowl, place the dough in and turn to coat it with oil.<br />
* Cover it with a damp cloth and let it rise in a warm place until it
is doubled<br />
* Preheat oven to 230°C.<br />
* Deflate the dough down and place it on greased baking sheet. Pat into a thick circle.<br />
* To give the dough the dimples effect, use your fingertips, pushing gently all over the surface of the dough.<br />
* Lightly oil it with a brush and sprinkle your toppings.<br />
* Let it rest for 10-15 minutes.<br />
* Bake for about 15 min.<br />
<br />
This process, as I have described it above is the theory.<br />
The outcome? Well, I don't know what went wrong, because my dough didn't rise at all, even though the yeast was OK. I had purchased it that same day and it did foam.<br />
I always, always help my yeasted doughs rise, using my neck warmer(!!) with a lot of success. Not this time...<br />
<br />
So, I simply made a round shape with my hands, placed the toppings and baked.<br />
It didn't rise at all, even during baking.<br />
<br />
When I cut it, it was bread-y, not very sweet (as I suspect a sweet bread should be), but since there was no rise, this focaccia was dry.<br />
Naturally we didn't like it and I ended up eating the chips from on top the focaccia.<br />
<br />
Anyway, these are my pictures...<br />
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<br />
To tell you the truth, I didn't try to make it again. I was a bit disappointed and didn't want to waste any more ingredients...<br />
<br />
I guess better luck next time? <br />
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LouiseLouisehttp://www.blogger.com/profile/00533728257106031400noreply@blogger.com1