July 23, 2014

Gluten free red currant crumble & red currant poppy seed muffins

I never know what to do with my red currants and I'm pretty sure I'm not the only one. My mom would say "make cordial" or "make jam or jelly!" as if there were no other options. My mom's red currant jelly is on the other hand one of the things I remember most about my childhood. How it was my favorite and how I could eat it straight from the jar. A few weeks ago I visited her and brought pie and she gave me a glass of her red currant cordial (which you can see here). The color was mesmerizing.

I decided to use my red currants in a pie. Pie, jam and cordial are my favorite things to make when I have huge quantities of fruits and berries. I made it gluten free, just because. I also made one with blueberries. It doesn't look like it in the pictures but there was vanilla ice cream involved as well. Lots of it.

I made red currant muffins last year, but they're still a favorite so I decided to post them too.

Gluten free red currant crumble
Recipe adapted from The minimalist baker

Notes on this recipe:
-I also made this recipe with blueberries and noticed a difference in sweetness (as blueberries aren't quite as tart as currants). If you think this pie is too tart with red currants, serve with powdered sugar and vanilla ice cream or sweetened whipped cream. I used about 1 tsp ground cardamom in the blueberry version of this recipe.
-You can of course use a mix of berries or fruit in this recipe instead of red currants

1 1/4 cups (150 g) gluten free rolled oats
1/2 cup (70 g) almond flour
1/4 cup + 2 tbsp (75 g) packed light muscovado sugar (or light brown sugar)
1/4 cup (30 g) sliced almonds
1/4 tsp sea salt flakes
1/4 tsp vanilla powder
100 g (1 scant stick) cold butter

400 g red currants (about 2 1/2 cups destemmed berries)
2 tbsp lemon juice
zest from 1/2 lemon 
1/4 cup + 2 tbsp (75 g) raw turbinado sugar
2 tbsp cornstarch

Preheat oven to 175°C (350°F).
Mix all crumble ingredients in a bowl with your hands until butter is evenly distributed.
In another bowl, toss red currants with juice, zest, sugar and cornstarch. Pour berries into a large pie pan or baking dish, then add the crumble on top. Bake for 40-50 minutes or until filling is bubbling and top is golden.

Red currant poppy seed muffins with lemon  
Makes 12

100 g butter
1/3 cup + 1 1/2 tbsp (100 ml) milk
zest from 1 lemon
2 medium eggs
1/2 cup + 2 tbsp (135 g) sugar
1 1/4 cups (180 g) all purpose flour
2 tsp baking powder
Pinch of salt
1 tbsp poppy seeds
3/4 cup (125 g) red currants

Preheat oven to 200°C (390F) and line a muffin pan with 12 muffin liners. Melt the butter and add milk and lemon zest. Beat eggs and sugar until light and fluffy. Mix flour, baking powder and salt in a bowl and mix with wet ingredients. Add poppy seeds. Spoon batter and currants into liners until 2/3 full. Bake for approximately 15 minutes.

Share to Facebook Share to Twitter Pin This

July 17, 2014

Easy stone fruit tarts

I'm trying to take some time off "work" at the moment. The reason I'm using quotation marks is because it doesn't really feel like work for me. However, I do need to find a slower pace for a little while. Summer is definitely the time to try and slow things down a bit, even though it stresses me out sometimes. I feel like I should be doing something all the time. Preferably something fun. I guess there's no harm in that, but you can't have fun every minute of every day. Therefore I find it a little calming when it rains every now and then. Gives me some time to relax.

Share to Facebook Share to Twitter Pin This

July 8, 2014

Peach bundt cake with lemon glaze and lavender

I think the weather changed about 10 times during the short time in which I shot these photos. Rain, thunder, sun - repeat. It's been like that lately. You don't know if there's going to be a thunderstorm or no clouds in sight. I decided to stay inside today and bake this cake. My mind was set on a thunderstorm and peach popsicles but somewhere along the way I changed my mind and decided to bake a bundt cake instead.
Peaches always make me think of Seinfeld. You know the episode where Kramer and Newman buy Mackinaw peaches (which apparently don't really exist) from Oregon, and they are only ripe for two weeks every year. Kramer looses his sense of taste so he can't taste the peaches. How frustrating.
Luckily, I can taste these peaches. They "make the taste buds come alive" as Kramer says. True.
I hate making a mess so I either eat them over the sink or cut them into little pieces and eat them with a fork.

I decided to pair this bundt with vanilla, lemon glaze and lavender.

Share to Facebook Share to Twitter Pin This

July 2, 2014

The best berry pie

There is nothing more satisfying than when you succeed with pie. Pie makes me happy. This pie is the quintessence of summer with lots and lots of raspberries, strawberries and blueberries. Perfect to serve with a scoop, or two, of vanilla ice cream.

I don't know if it's just me, but I kind of feel like a criminal when I'm shooting outside. I almost try and hide as much as possible because I feel like people are staring at me. When I shot these images a father and his two sons were walking by. I overheard his kids asking him "WHAT is she doing??". They're were on their way towards me to see what I was up to when he stopped them.
I smiled. Children's honesty and curiosity is really refreshing. Instead of just wondering what I was up too, they were on their way to see what I was doing, without prejudice.

I'm a little sad I didn't bring company and a blanket for my photo shoot as this beautiful spot would have been so perfect for a picnic. A pie picnic.

Share to Facebook Share to Twitter Pin This

June 23, 2014

Herbal and floral ice cubes

Some time during spring and I tend to stock up on lots and lots of fresh herbs just because they smell lovely and make my kitchen look so much better (and they make food taste better too, of course). I usually go for the biggest plants I can find which means I rarely use up all of the herbs. A great way to preserve the fresh herbs is to freeze them. Now, these herbal and floral ice cubes are more for decoration, to make your summer drink taste and look a little bit better (I mean imagine using ice cubes with mint in a mojito, or just plain water). If you want to preserve herbs for cooking, you can chop them finely, put them in an ice cube tray and fill with a little bit of water or even olive oil then you just throw them in the food you're making. Simple as that! If you're using flowers for your ice cubes - absolutely make sure they are edible and that they haven't been treated with any chemicals first. The flowers I've here used are bellflowers (campanula). There are many kinds of bellflowers and I cannot guarantee that all kinds are edible (I find lots of info on edible campanulas in Swedish, but very little on the subject in English). If you're feeling insecure you can always use rose petals, lavender, lilacs or elderflowers instead. As with all flowers, I suggest eating only small amounts to be on the safe side.

Share to Facebook Share to Twitter Pin This

June 19, 2014

Strawberry elderflower cake

Elderflowers are in bloom for a very short period of time and this year they came about two weeks early due to the warm weather we've been having. I haven't had the time to make cordial this year which makes me a little sad. There are so many elder trees where I live that it just seems like such a waste not to use them. Hopefully somebody else will. I really recommend using homemade elderflower cordial for this cake, I used store bought which tasted very bland. I forgot I had some cordial from last year in the freezer..

Share to Facebook Share to Twitter Pin This

June 16, 2014

Ice cream for HALLEN #2

Last month I made lots and lots of summery ice cream (and styled and shot too, of course) for Hötorgshallens magazine Hallen. This magazine is seriously inspirational AND it's FREE! Pretty incredible.
So if you are in Stockholm you should run down to Hötorgshallen and get yourself a copy. If you can't get your hands on a copy of this gorgeous magazine, you can still read it here (or just look at the beautiful pictures if you don't understand Swedish).

Share to Facebook Share to Twitter Pin This

May 31, 2014

A styling & photography workshop with Dagmar's Kitchen + foraging with Stadssallad

Last weekend me and my brother David went to Gothenburg to attend our very first photography and styling workshop. The workshop was held by the lovely and talented Sonja from Dagmar's Kitchen. I really admire Sonja's photography style and her styling skills and I wanted to take the chance to learn more about it. First we went on a foraging tour with Klara Hansson from Stadssallad to learn about all the fantastic edible plants and flowers you can find in your surrounding environment. I was surprised I must say, at how many plants and flowers are actually edible.

Share to Facebook Share to Twitter Pin This

May 18, 2014

Blackberry ice cream and the winners

If you follow me on instagram you probably already know I'm kind of obsessed with flowers (I think it's pretty obvious here too if you look at my previous posts). You would even think this is a baking/florist blog. I guess it kind of is. I think I would enjoy being a florist. I'm not sure I would be a good one though. And why not take advantage of these beautiful flowers when you can? I actually made lilac ice cream first but wasn't satisfied with the result.

I haven't made ice cream since working on my ice cream book (.. a year and a half ago?) but the other day I made ice cream for a freelance job. It made me remember why I both love and hate working with ice cream (I'll share the photos with you soon enough). I love it because it looks so pretty in pictures and because it tastes good of course, but I also hate it because it melts.  Anyway, I had some blackberries left so I decided to make even more ice cream (as if my freezer wasn't already full).

Oh, and by the way, the winners of my book are announced at the bottom of this post..

Share to Facebook Share to Twitter Pin This

May 2, 2014

Win my book!

Share to Facebook Share to Twitter Pin This