Quiche au Chèvre & aux Tomates Cerises

This is one of my favourite quiches, just a simple combination of fresh goat cheese, cherry tomatoes and herbs. I got the idea once in Paris <3

QUICHE AU CHÈVRE & AUX TOMATES CERISES

Base:

150 g butter

200 g (3 dl) white flour

1 teaspoon salt

1 teaspoon sugar

Filling:

3 eggs

200 ml milk or cream

1/2 teaspoon salt

2 teaspoons herb of provence mix
2 teaspoons of pesto

200 g cherry tomatoes

200 g fresh chèvre 

Preheat oven to 200 C.

Prepare a spring cake tin covering it with baking paper. 

For the base mix together the room temperature butter with flour, sugar and salt. With a help of a rolling pin make a thin round base and press the dough on the cake tin. 
Add the cherry tomatoes cut in half. Mix together eggs, milk/cream, salt, herbs and pesto and pour on the tomatoes. Add little chunks of goat cheese on top all over the pie.

Place in the oven and bake in the oven for 20-25 minutes until the crust gets golden brown.

Remove from the oven and serve with salad in a good company.

 

 

 

 

MozartKugeln

My home made version of Mozartkugeln chocolates :)

These treats come from Salzburg and are named after Wolfgang Amadeus Mozart. 
They were created by a confectioner Paul Fürst and were originally called "Mozartbonbons". 

MOZARTKUGELN

50 g pistachios

200 g natural marzipan

100 g dark chocolate

Peel the pistachios. Make little balls of marzipan putting one pistachio inside every ball. Warm up the chocolate and start dipping the balls creating a layer of thickness you wish. 
Place the balls in the fridge for a moment and serve with good and strong coffee.

 

Salty Pumpkin Muffins

This period I'm eating pumpkin almost everyday in every way. This was my first try using it in pastries. Instead of flour I used only oatmeal flakes, the result is so much crunchy and softer this way :)

SALTY PUMPKIN MUFFINS

Muffins:

2 eggs

100 ml milk

180 g (3 dl) oatmeal

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon brown sugar

400 g cooked and mashed pumpkin

Topping:

200 g soft chèvre cheese

Decorating: 

pumpkin seeds 

Preheat the oven to 200 C. Prepare a muffin tin putting on paper liners.

In a bowl whisk eggs into a foam. Mix together all the dry ingredients (oatmeal, baking powder, salt and sugar). Add the milk in the first bowl with whipped eggs and add all the dry ingredients little by little mixing carefully. In the end add mashed pumpkin and keep on mixing until the texture is even. 

With a kitchen spoon fill the muffin forms and bake in the oven for 12-15 minutes until the muffins turn golden on top. 

Remove from the oven and let cool.

Once cooled add the topping on the muffins with the help of a knife and decorate with pumpkin seeds. Serve with good salad.

 

Red Currants with Yoghurt

Just to start the day with a healthy breakfast :) 

I love red currants, when I have a chance at home I go to pick them in the garden of my Mom's aunt.
This time they were picked up for me in advance and I brought several containers of them to Italy because they don't taste the same here :)

RED CURRANTS WITH YOGHURT 

200 g red currant berries

300 ml vanilla yoghurt (I used soya)

2 teaspoons honey

3 tablespoons fine crushed almonds

Simply put all the ingredients in a container and use an electronic mixer until the texture is smooth. If you want a thicker consistence you can freeze the berries before (or maybe they were in the freezer in the first place if the season is off already).

Pour the mix in a nice serving bowl and decorate with some berries and crushed almonds.

 

 

Lingonberry Pie

Lingonberries grow all over our summerhouse at the lake. They are quite sour so I don't like them plain but with little bit of sugar, in pies and other desserts lingonberries go well :)

LINGONBERRY PIE

Base:

100 g butter

85 g (1 dl) sugar

1 egg

130 g (2 dl) white flour

70 g (1 dl) rye flour

1 teaspoon baking powder

Filling: 

2 eggs

85 g (1 dl) sugar

2 teaspoons vanilla sugar

100 ml cream

200 g natural yoghurt 

200 g lingonberries

Crust:

180 g (3 dl) oatmeal

100 g butter

3 tablespoons sugar

+ some lingonberries for decoration 

Preheat the oven to 175 C. Prepare a round pie tin buttering the base and the borders. 

In a bowl mix together the room temperature butter with sugar. In a bowl mix together all the dry ingredients (white flour, rye flour and baking powder) Add them and the egg in the first bowl . Mix until the texture is even, if it's still sticky add some flour. Press the dough all over the pie tin with your hands and fingers. Then prepare the filling. In a bowl whisk the eggs with sugar, add vanilla sugar, cream, yoghurt and lingonberries. Keep whisking until the texture is smooth. Pour the mix on the pie base. Prepare the crust heating the butter and mixing it with oatmeal and sugar. Spread it over the filling and add some lingonberries on top. Bake in the oven for about 30 minutes until the crust becomes light brown. Remove from the oven, let cool for a moment and serve. 

 

 

Cloud Berry Merengue

Last week I went home in Finland and I took the opportunity to make some desserts of our Lappish berries. Cloud berry is full of vitamins so it's perfect for this period.

The topping is a simply mix of vanilla cream and quark. For the filling I used the apple jam made by my mom's aunt and the precious cloud berries were picked by my parents :)

CLOUD BERRY MERENGUE

Merengue base:

3 egg whites

170 g (2 dl) sugar

Filling:

200 g home made apple jam

Topping:

250 ml vanilla cream

250 g quark

2 tablespoons honey

3 tablespoons sugar

Decorating:

200 g cloud berries

Preheat the oven to 150 C. Prepare an oven tin covering it with baking paper. Make a circle spreading butter on it.

In a bowl whisk the egg whites and add little by little the sugar until the texture is completely smooth, hard and thick. With the kitchen spoon pour the mix on the oven tin and following the lines to make a round merengue cake base. Bake in the oven for 30-40 minutes until the surface becomes slightly golden. Remove from the oven and let cool. On the cooled base, spread the apple jam, then prepare the topping. 

In a bowl whisk the vanilla cream into a hard foam. Then add quark, honey and sugar, mix until the texture is even. Spread the topping evenly on the cake and decorate with cloud berries. Place in the fridge to cool for a moment and serve with good tea :)

 

Honeydew Dessert

Still holding on to the last thoughts of already passed summer :)

HONEYDEW DESSERT

300 g melon of your choice (I used honeydew) 

200 ml cream

50 g coconut flakes

50 g white chocolate 

2 tablespoons of brown sugar

2 teaspoons vanilla sugar

100 g brazil nuts

Peel a half of a medium melon cut it to small cubes. 

Melt the white chocolate in a low heat. 

In a bowl whip the cream into a hard foam. Still mixing but more slowly, add coconut flakes, melted white chocolate, brown sugar and vanilla sugar. 

Divide on a serving bowls and decorate with lots of brazil nuts. Place in the fridge for a while and serve cooled. 

 

 

It starts to look like autumn also here..