Danish”Hindbærsnitter” – frosted raspberry pop tarts!


I have tasted Hindbærsnitter twice in my life. Today, making these, and a year ago, when I made my first batch ever of Hindbærsnitter. This was embarrassingly enough also my first taste of hindbærsnitter after 5 years in Denmark, where these sweet pop-tart-looking things appear and are sold in every bakery  you go by. And lord knows I´ve been around those Danish bakeries quite often, so I´ve had several opportunities to try them out. Buuut there were always some Cinnamon-rolls or other tempting goods that got in the way, so I never really got around to it. But last summer I made a lot of raspberry marmalade, and I needed to put it to use, so I thought of the so-called Hindbærsnitter and decided to give it a go. And it was good, I tell ya… And I couldn´t help but thinking: What took me so long? Why haven’t I tasted them before?

(Well I´m not sure if this really counts: I mean, I´ve only tasted my own , never a true Danish hindbærsnitte, so for all I know, my version might be waaaay off. But I don´t think so, though. I´ve done my recipe research, so I think a Dane would approve…)

And fast forward to today, I´m where I was a year ago. I needed an excuse to keep me busy inside, as it´s pouring down outside, and to treat myself with something sweet…  After all it´s suppose to be my summer holiday, and with this weather and temperature I thought I deserved a day on the sofa, accompanied by baked goods, coffee and a good book. So I stayed inside making raspberry marmalade and went on baking Hindbærsnitter. Luckily, they came toghether quickly and without much effort, so the rest of the day could be spent relaxing enjoying the results…

Like I remembered, they were lovely. Really sweet both by their look and taste. I might have gone a little overboard with the frosting, but who cares. Days like these crave sugar…!


  • 250 g all purpose flour
  • 1 tsp baking powder
  • 250 g cold butter (chilled and cubed)
  • 250 g sugar
  • 1 egg
  • + about 300 g raspberry jam


  • 400 g confectioners sugar
  • + water or lemon juice


Preheat oven to 200 degrees C and line two baking sheets with parchment paper.

Make the dough: Stir together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl and add the egg. Mix just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Refrigerate for 3o minutes.

Make the tarts: Divide the dough in half, and place on a lightly floured work surface.  Roll the crusts with a rolling-pin into a size of 12×25 cm and  3-4 mm thickness.

Bake in a preheated oven until the edges are lightly golden brown, about 10 minutes. (Be sure to keep an eye on them, time depends on how thin you roll them) Allow to cool on the baking sheets.

Meanwhile, stir together the confectioners’ sugar and water/lemon juice and make a spreadable frosting. It should be quite thick. Spread one of the cooled tarts with frosting and sprinkles. (I used freezedried berries) Spread raspberry jam out on the other pastry.  Sandwich them together, the frosted pastry on top of the raspberry spread. Press them a little together if you manage, and cut into (in)appropriate sizes.

Serve once the frosting is completely set or not, if you can’t wait (like me) and like it a little soft and sticky. Now all you need is a blanket and a cup of hot beverage, and something to read, and the summer-rain can just keep coming…cause I´ve got hindbærsnitter, the perfect accompaniement on a rainy day!



Rhubarb muffins


Rhubarb season is finally upon us! My favorite season? At least one of my favorite vegetables! Yes – it´s a vegetable!!!

When rhubarb arrives and you see various recipes for rhubarb crumble, lemonade and muffins – it´s a sure sign of spring and a promise of summer. I might try out a new recipe each year, but I usually fall back to crumbles and this old classic: My mother´s rhubarb muffin. Mum knows what she´s doing already, so no need to change or tweak this. It´s simply perfect.

So when I visited my parents yesterday, I made a request for some rhubarb, and in my defense the saying says to pick it within midsummer which is only a few days away….So I took home a large bunch to do some baking. When my father saw me and the rhubarb he suggested the muffins. He loooves them. So do I. Actually, everyone does. So the idea was planted in my head: What better way to start rhubarb-baking-season than with a real family classic!

So, today, equitted with rhubarb, eggs, butter and apron I realized: The recipe is in my recipe book which currently is located in copenhagen! And my mother is out of town!!! What to do? Well, luckily, it´s not the only rhubarb-muffins-recipe on the planet (one of the best, perhaps) so I turned to google as I often do and found what seemed like a good replacement!

And indeed it was! Actually, in a way this is a more extravagant version of the usual…

Maybe a little less gooey, but my go-to-recipe is so gooey you need a spoon, so that´s maybe a little overexaggerated for some! 😉 Anyway – both equally delicious!

I hereby declare rhubarb-season for opened!


Rhubarb muffins

Rhubarb compote/ Rabarberkompot
10 oz rhubarb / 300 g rabarbra
1/2 vanillabean/ ½ vaniljestang
2.5 oz sugar / 70 g sukker

Clean and cut the rhubarb in inch-sized chunks. Pour rhubarb, sugar and vanillaseads and bean in a pan and stir. Cook on medium heat until everything is soft and compote-looking.

Rens rabarbraen og skjær dem i skiver på 2-3 cm
Ha rabarbra, sukker, vaniljekorn og den halve tomme vaniljestang i en gryte – og rør det sammen. La rabarbraen simre ved middelvarme til de er møre og minner om en grov pure.


3 eggs / 3 egg
6.5 oz sugar / 180 g sukker
8 oz flour / 220 g mel
2 tsp vanilla sugar / 2 tsk. vaniljesukker
1.5 tsp baking powder / 1,5 tsk. bakepulver
5 oz butter (melted) 150 g smør (smeltet)
4.5 oz marcipan finally chopped / 120 g revet marsipan

Whisk egg and sugar until creamy. Stir in the dry ingredients and the melted and cooled butter. Finally fold in the chopped marzipan. Divide the batter in muffin cups, and top with a spoonful of the rhubarb compote. If desired, sprinkle with crumble!  Bake for 20-25 minutes at 350 F.

Pisk egg og sukker til en luftig masse.
Rør alle de tørre ingredienser i og det afkjølede smør.
Vend til sist revet marsipan i muffindejen.
Fordel deigen i muffinsformer. Top med rabarbrakompott og drys en teskje crumble over.
Bag ved 180 grader i 20-25 min.



Whole wheat blueberry rolls


Long time no blogging. I know. Seriously a long time. And I can´t really blame life of getting in the way or something like that, as I´m ending my 2-months long summer holiday with no job, no – or very little studying and not really any good summer-weather either, “forcing” me outside… So there should have been plenty of opportunities to bake, cook and blog, but too much time makes me lazy… What can I say? The less I do, the less I….do. But now I´m back! Because I´ve really actually cooked and baked and eaten a lot of good food this summer, so I guess I ought to share some of it, and not keep it all to myself!

The last weeks, when there was several days in a row without rain (yeah, I know) I packed my blueberry-picker and went hunting. (Appearantly the picker is a somewhat Norwegian, or maybe scandinavian? thing, because it really attracts tourists!) I´ve had heard that the blueberry season was started, and some friends had already been having good luck finding berries, so I was pretty optimistic. But I have to say I was a little disappointed. There weren´t as many as previous years, and besides, they were small, but I thought to myself that a cold summer with a slow ripening process would produce even better berries, as the case is for strawberries. It wasn´t until some old ladies came along and spotted me and my picker in the woods, who also noticed the small size of the berries and claimed that they weren´t sweet, that I actually took a berry-tasting-test. I thought they might have said it to scare me off and have the berries to themselves, but they were right. The blueberries weren´t really sweet. Bummer. But I finished the surrounding blueberry bushes and started to walk home. On my way I came to talk with another guy curious about the berry situation, who asked about ripeness, size and flavour. When I said that they were pretty small and also a little sour, he said “Well, then it´s almost a complete waste of time!” And I wondered, was it? Did I spend so many hours for nothing? I would prove him wrong! These blueberries maybe aren´t the best for snacking, but put into baked goods in companionship with sugar and butter, that would probably make up for it! I made some jam right away, which was lovely, but now, it´s time to do some baking, I figured! Today I invited a friend over for coffee and something home-baked, so I figured it was a nice opportunity to use some of the berries. I finally made a decision on what to bake (my first intention was a blueberry bundt cake, eventually a pie – but as there was just the two of us, I figured it would be better with something in a serving size that also could be frozen) and landed on these blueberry rolls.

I was a little short of time, so I tweaked my single-rising yeast recipe, and adapted it to a more suitable number of rolls. I substituted most of the wheat with whole wheat, and used fresh blueberries, butter, sugar and marcipan for the filling. They turned out delicious! A little burned, but still good!

Whole wheat blueberry rolls

  • Prep time: 1 hour and 30 minutes (or more if you have the time)
  • Cooking time: 15 minutes
  • Total time: 2 hours

Ingredients – makes 12 rolls

  • 2 dl milk
  • 100 g butter
  • 100 g powered sugar (which I replaced with regular sugar)
  • 30 g fresh yeast
  • 1/2 tsp cardamom powder
  • 500 g flour (I used about 3/4 whole wheat, and 1/4 regular wheat)
  • 2 dl blueberries
  • 50 g sugar
  • 50 g butter
  • 50 g marcipan


Bring milk, sugar and butter to a boil in a large pan. Remove from heat and allow to cool until it reaches a lukewarm temperature. You can speed up the cooling-down process by putting the pan in the zink filled with cold water. Add the yeast into the mixture, and stir in cardamom and the flour. (If the pan isn´t big enough, simply pour the milk-mixture into another bowl, and then add the flour) Knead the dough into an elastic large ball, using your hands dusted lightly with flour. (If you have them time, put the dough in a covered bowl, and let rise in a warm place about 1 hour or until the dough has doubled in size – but the original recipe actually skips this point!)

Preheat oven to 200 degrees Celcius. Roll the risen/or unrisen dough out on a lightly floured surface, until it is approx 30×40 cm long and 1/2 cm thick. (The thinner you get it, the more area you have for filling, so that might have to be adjusted up or down accordingly if you roll it thicker or thinner)
To make filling, combine all ingredients in a bowl, mashing the berries slightly.
Spread the filling evenly over the surface of the dough.

(Whereever you go from here, is entirely up to you, whether you want to roll them like a cinnamon roll, or make them something like mine. I won´t say how I my rolls got their look, cause I did it wrong (again) and it turned out quite messy… If you´re like me, and cannot figure out the twisting, here´s an instruction video: How to twist a cinnamon-roll, or else, here´s how it goes)

Now fold a third of the dough towards the middle, and fold the other third over the first one, so you have 3 layers of dough. Cut the dough into 12-15 strips about 2 cm wide. Twist each strip until the dough stretches 20 cm long. Twist it around to shape it into a snail shell (roll) tugging the end of the dough under the roll Place the buns on a baking sheet covered with baking paper, with the twists facing upwards. Cover and let them rise to reach the double size for approximately 1 hour. Sprinkle the buns with sugar and chopped almonds. Bake them on 200 C for about 12-14 minutes or till they turn golden. Cool on a rack, or enjoy immediately, when they´re still warm and the filling is gooey…

Perfect to break apart and eat it bit by bit, making room for a zip of black coffee in between the bites! I love to eat them like that, getting a feeling of all the different textures and flavors. And the berries were perfect in these rolls! The buns turned out sweet and buttery, hearthy and filling because of the whole wheat, and the marcipan gave a lovely almondy flavour! I knew the berry picking wasn´t a waste!

Tomato salad

There were tomato days in the supermarket the other day. Meaning, they offered more than one kind, and other colours than red. OMG, they do really exist! Yellow, orange and green tomatoes – totally crazy…! Well, not really, but around here, that stuff don´t come around to often. Tomatoes is a neglected buisness in Scandinavia, but it´s slowly improving. But of course, the climate does set certain limits… The season is short, and imported tomatoes are picked before they are ripe, and end up here, tasteless and boring. I know I´ve made my tomato complains before in this previous post, BUT, like I said, tomato days! Many kinds! I had to buy a bag of course. Didn´t know what to do with them initally, but I quickly found out. Tomato heirloom salad is obviously a hit at tastespotting at the moment! And the pictures of that salad really looked good. Really good. And I don´t really know what a heirloom salad is (or what heirloom means for that matter), but I knew what I needed to know: I was gonna make a heirloomish tomato salad. Or at least a tomato salad. Since I was planning this for supper, I needed some more ingredients besides tomatoes. Red onion. I think that´s allowed. Heirloom wise. And basil, of course. And some kind of lettuce. Hmmm, what else could I put into this… Google time! And then I found a recipe for heirloom salad at one of my favourite blogs 101.cookbooks, where Heidi roasted half of the tomatoes. And since I´ve tried her recipe for oven roasted tomatoes before in this delcious pasta dish, I knew this would be good. So off I went to get some rather dull, bigger tomatoes to go into the oven. The other ones, were cherry tomatoes in different colours and shapes, so I wasn´t going to do anything to those pretty little things! And what can I say. It was good. It was very good. And simple. And so perfect for today, which was a very summerly day in september. I spent the afternoon walking around the lakes, meeting up for a friend for some ice cream in the sun, talking, laughing and returning home for a light dinner. A heirloomy tomato salad-dinner with home made sour dough bread. Perfect end to a perfect day.

Heirloom Tomato Salad a la Malin – for 1
400 g tomatoes

A handful of torn lettuce leaves

1/2 Red onion

Olive oil

1 teaspoon of sugar

Sea salt and fresh pepper

Optional: Cheese of choice, like mozzarella or ricotta for instance. I guess feta would work too.

(Ok, I realize this is hardly a recipe, and instructions are hardly needed, but here we go!)

First, turn the oven to 180 C (375 F)

Cut half of the tomatoes, and toss them with olive oil, and sprinkle with salt and sugar.Toss the tomatoes you will be roasting gently (but well) in a bowl along with the olive oil, sugar, and salt. Arrange them in a single layer, cut side up, on a rimmed baking sheet. Bake, without stirring, until the tomatoes shrink a bit and start to caramelize around the edges, 45 to 60 minutes. Set aside to cool.

Tear up the lettuce, cut the rest of the tomatoes and the onion, and toss everything together. Mix in the roasted tomatoes, eventually the chunks of cheese and drizzle with olive oil. Season with salt and pepper after taste. Serve with good bread and butter.

Corn salad

I can´t believe summer is very soon to be over. Both my summer holiday and the season. I´ve had 2 months of holiday, just lazing. This has been such a lazy summer. You have no idea. I didn´t even bother to blog, although the only thing I´ve done these past weeks is cooking, baking and eating. It seems to me that I get lazier the more time I have on my hands, and the fewer things I have to do, which eventually probably will make me totally incapaple of doing anything at all. Well, I guess it´s a good thing there´s less than a week left until I start my studies again.

Today was such a beautiful day. The sun was shining and you could feel it warming your skin, though the sun is loosing to the sharp air as every day goes by. But not today. I spent it walking to the mountains, picking some blueberries along the way, reading in the park and eating ice cream. It was hot. It called for barbecueing, but I knew it would be too cold for that when my boyfriend would be back from work. So I decided to throw a little inside-barbecue for us. I had some aubergines and sausages as my base. I drizzled the aubergines with oil, salt and pepper, and roasted them in the oven together with the sausages. Now I needed some accompaniements. A kind of salad. I found some ears of corn in the fridge, probably from the last time we barbecued. Whenever that was. I wanted to use them, but I didn´t know in which way. Luckily I remembered to have seen a post about a corn salad on bloglovin that I had yet to read. So I read it, and that was my solution. It was quite summerly, just like I wanted this dinner to be, and it paired up very well with the aubergines and sausages. The recipe is from 101.cookbooks.com.
I added some little gem lettuce, for some colour and crunch and to make it a little lighter. It worked out very well, and my boyfriend, who is not exactly salad-man himself, absolutely loved it and came back for seconds. (Usually he just puts some on the plate, and that´s where it stays. For me to see and for him to avoid…) I also made the dressing to go with the salad, but I think the salad also can be served without. The dressing was that little extra something, though. So I guess I´m saying make it. Unless you don´t bother. Whatever.

But make this at least!

Corn Salad for 2
(recipe adapted from 101.cookbooks)

2 ears of corn
1/2 red onion
50 g roasted pepitas
50 g roasted sunflowerkernels
1/2 little gem lettuce

2 tablespoon extra virgin olive oil
1 teaspoon brown sugar
a squeeze of lemon juice
salt and pepper to taste

Use a knife and cut the kernels from the cobs. Finely chop the onion. Put it in a bowl together with the kernels while you make the dressing.

Combine lemon juice, salt and sugar in a bowl. Gradually add the oil, whisking vigorously until everything comes together. (Ooops, I see where I went wrong…I just put everything in a cup and stirred like crazy… Well, don´t be like me!) Adjust to your taste, but this dressing is ment to be on the sweet side.

Just before serving add the seeds to the bowl of corn, together with 2/3 of the dressing. Toss well and make everything well coated. If you want more dressing, add to your taste, or serve it on the side.

Rhubarb muffins

Hooray! First of all, it’s spring! And summer is here soon, though it feels like it’s already summer here today. 18 degrees C and sunshine – that’s summer, whether I’m here in Denmark or home in Norway. And secondly, and most importantly, rhubarb is in season! Nothing says spring or early summer more than rhubarb desserts and muffins. Although I love rhubarb in a strawberry/rhubarb pie, this soup, my mother’s rhubarb compote, rhubarb crumble……..this, is what exites me most! This is first on my rhubarb-list. Then comes the pie, that’s really good too…and it brings back memories from past summers, when my family have friends over and we just sit eating, talking, laughing and munching into the Norwegian summer night that never gets the chance to go dark, before the sun rises again. Lovely. But that’s another story. I’m a sucker for nostagia, especially the summer-related kind. Can’t help it. Now for the muffins. These darlings are a newer acquaintance, but instantly became a hit in my family, and I’ve been making them at least a couple of times every rhubarb season since. What surprised me the most when I first made them, was how incredible moist they were. We actually had to get a spoon, and scoop out the delicious muffin-rhubarb-goo and eat it like a mini dessert from a paper bowl. But the good thing about it, although I like to eat things with a spoon in general even if it’s not needed, I find it very comforting, was that we could really scrape every last bit of muffin out of the muffin cup. Very nice. And economic and ethically right, not to waste food. Which brings me to why I made these muffins right now. We have a group project at school to prepare a meal for about 200 people, sell it, and make all kinds of budgets, PR, hygienic controls. It’s quite a project. And it has to be a somewhat sustaineable meal. So we decided to go for a koncept of exploiting the nature in a good way, to go out and find edibles in the forest, your backyard or on the way to work for that matter. To use whatever’s in season, and to shop locally. So since rhubarb is in season, I suggested it, since a lot of people have it in their gardens. But mostly, to have an excuse to make them. What can I say, they are de-licious. And a smash hit with my fellow group members. And it looks really pretty. I’ve never had that purple rhubarb before, and it gave the muffins an almost plumlike pinkish colour. But tastewise, it’s all the same. Phew.

Rhubarb Muffins

100 g butter
2 dl sugar
3 eggs
ca 2 dl flour
1,5 teaspoon baking powder
0,5 dl rhubarb juice
250 g rhubarb 0,5 dl sugar
0,5 dl water

Cut the rhubarb into pieces and bring to a boil together with sugar and water. Boil until the rhubarb softens. Strain the rhubarb to squeeze out the juice. In a bowl combine the sugar and butter and stir. Add 1 egg at a time. Sift the flour and baking powder into the mixture. Turn the rhubarb syrup carefully into the batter. (If you use the purple rhubarb, to make a marbled effect. Or just turn it in if you want a pink batter! If you use the pale rhubarb it doesn’t really matter.) (I also made a batch of unmarbled muffins, so you can skip the straining if you don’t bother or want to. That works too! But I think I’d do it, I think it makes them so deliciously moist.) Fill the cups 3/4 full, and top with a spoon of rhubarb in the middle. Bake for about 10 minutes for the small kind, and 15 minutes for large. Sift with powding sugar or make a simple glaze, and give them a whirl. And dig in, armed with a spoon for maximum pleasure…. They’re best eaten while warm, but that shouldn’t be a problem. Or served lukewarm, that also works. Or cold with a warm cup of tea as a late night snack when the Scandinavian summer air turns crisp. These are flexible babies! But whatever you do – just do it. Make them.

Greek Salad – summer rescue!

It’s been a long cold lonely winter, but the it’s mid-march and spring is here! Well, that’s what the calender says anyway, but that’s not really in sync with reality. I was sitting here listening to one of my Beatles’ favourite songs, Here comes the sun, ready to embrace the season with spring, flowers and sunshine when all of a sudden it started SNOWING? Wtf? Ok, I know that’s not unusual in march, it always happens in Norway anyway. But I thought I’d escaped that, that I’d be safe here, now that I’ve moved to Denmark. That winter would be over when it’s supposesed to be, which is now. But no, it started to snow, it continued to snow, and the streets were white when I got up this morning… (One the bright side, I did see the weather as an excuse to make myself a nice cup of hot cocoa with whipped cream, but that’s another story…) But today I thought when summer isn’t coming to me, I have to come to summer! And no, I’m not on a one-way-plane to a Greek isle, unfortunately, but I do have the next best thing – Summer feel in the form of summer flavours, in the form of Greek salad! One of my all time favourites. Probably because it brings back nice memories of summer and sun. And that was exactly what was needed today. Summer in a bowl. And it helped! I didn’t mind looking out on the snow, when I had this! Plus it’s so easy to throw together, so if you too miss the summer, make this and dream yourself away to a little greek taverna along the beach…Instant summer is on your way! Help is near!

Greek Salad (recipe from Allrecipes.co.uk)

3 large ripe tomatoes, cut into medium pieces or wedges
2 cucumbers, sliced
1 green pepper
1 small red onion, thinly sliced (if you can’t spot any onion on the pictures it’s cause I didn’t remember it until after the photos…)
salt and freshly ground black pepper to taste
4 tablespoons olive oil
1 1/2 teaspoons dried oregano/greek salad mix, if you’re lucky to have some like me!
200 g pack feta cheese, crumbled
handful black Greek olives, pitted if desired

In shallow salad bowl, combine tomatoes, cucumber and onion. Sprinkle with salt to taste and let sit for a few minutes so that the salt can draw out the natural juices from the tomato and cucumber.
Drizzle with olive oil and sprinkle with oregano, and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Letting the salted tomatoes and cucumbers sit for awhile before adding any oil is essential to a good Greek salad. The natural acidic juices from the tomato combine with the olive oil to make a delicious dressing, with no need for vinegar or lemon juice. Crusty bread is also a must so you can mop up every last bit of juice!


Classic Blueberry Pie

So, here we are again. Me and my berries. Last box I couldn’t fit in the freezer. Not that I’ve tried, cause these berries were set out for something greater. Blueberry pie. Nothing beats a good old classic blueberry pie. (Well, maybe apple pie…) I don’t make it that often, though. Neither of them. I don’t make pies as often as I’d like, actually! And I love pies! Why has it come to this, I wonder… Of all my favourite desserts, pie is high up there next to molten chocolate cake and cheesecake. And the best part – you can fill your pie with whatever you want – whatever’s in season or whatever craving you’re gonna satisfy – a freshly baked pie always works. A flaky colden crust, with a warm gooey filling, whether ist’s soft apples with cinnamon and sugar, pinkish rhubarb and strawberries, frangipane and plums or a black pool of bubbly blueberries. And paired with a scoop of vanilla ice cream or whipped cream. It’s not for nothing pie has become a smash-hit dessert world wide! I totally get it.

Still, pie finds its way to my table not as often as it should. I guess it’s just that little extra effort. And that little extra effort seems a lot when it’s just me and my boy. And it’s usually just the two of us. And the fact that my pie pan is huge doesn’t really help. But I guess it’s mostly lazyness. Pastry and chilling the dough and all. So pie has become more rare than I’d like, a dessert for special occasions, almost. Which is kinda funny, pie beeing the homey, rustic dessert that it is. And maybe not the “right” thing for special occasions, probably more for non-occasions. But whatever! Everyone likes pie, and that’s what matters.

This time, the occasion was dinner with my family. I’m going to Copenhagen to study, so I threw a little goodbye-dinner before I pack my bags and go. Secondly, and more importantly, it was those berries. The season’s last container of blueberries. (I have plenty more, don’t worry, but they are frozen for blueberry-craving winter days) I’d planned this pie for a month. I could not get it out of my head, and needed to get it out of my system. Glad I did, cause it was delish! It really satisfied my pie needs. The crust was golden, flaky and buttery. The filling was divine. A sweet and syrupy blackish blue sea full of juicy berries. It was still lukewarm when I served it, which was just perfect for the ice cream. And right now, I’m glad my pie pan is huge. Cause now I can munch on lots of leftovers! Yaay!

Blueberry Pie (Recipe from Joy of Baking)

Pâte Brisée Crust
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter cut into 1-inch pieces and well chilled or frozen. (1 cup = 2 sticks of butter)
1/4 to 1/2 cup (60 – 120 ml) ice water

4 cups (570 grams) fresh blueberries, washed and dried.
1/2 cup (100 grams) granulated white sugar
2 tablespoons (20 grams) cornstarch (corn flour)
2 tablespoons lemon juice
1 tablespoon lemon zest (about 1 lemon)

Egg wash
1 large egg yolk
1 tablespoon cream

Prepare the crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before filling with the berries.

Meanwhile, remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Using a 2 1/2 inch (6 cm) star cookie cutter, cut out about 20 stars. Or hearts. Or whatever cutter you have! Place the stars on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 30 minutes.

Prepare the filling: In a small bowl mix together the sugar, cornstarch, lemon juice and zest. Place the blueberries in a large bowl. Add the sugar mixture to the blueberries and gently toss to combine. Pour the mixture into the prepared pie shell. Then, in a small bowl, whisk together the egg yolk and cream. Lightly brush the rim of the pastry shell with the egg wash. Starting at the outside edge of the pie, place the cut out pastry stars or circles in a circular pattern on top of the blueberries, making sure the tips of the stars are touching. Once the top of the pie is completely covered with the pastry circles, brush the entire surface with the egg wash, making sure that it does not pool. Place the assembled pie back in the refrigerator to chill for about 30 minutes.

Preheat the oven to 400 degrees F (205 degrees C) and place the oven rack in the lower third of the oven. Remove the chilled pie from the fridge and place on a larger baking pan, lined with parchment paper, to catch any spills. Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Continue to bake the pie for about 35 – 45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If the edges of the pie are browning too much during baking, cover with a foil ring. Place the baked pie on a wire rack to cool for several hours. Serve at room temperature with vanilla ice cream. Pie oh my.

Rhubarb Soup – the perfect summer dessert

My dessert repertoar often evolves around cake, chocolate, apples, ice cream or something like that. Not so often fresh and fruity things. More heavy stuff for this girl. That beeing said, I appreciate any kind of dessert. I just don’t make that much different stuff at home, for myself. But now that me and the boyfriend plus my sister and hers have started our 3-courses dinner parties, it’s for reasons like this. To challenge ourselves, and try out new recipes. To try out things we don’t usually make. I was in charge of the menu for our last dinner, and decided on this soup for dessert. Of course, I decide on dessert first, and then plan the rest of the menu… I had some rhubarb in the fridge, the strawberries were at it’s peak, and it was time to reunite with dessert soup. I remember my grandmother used to make this soup which was basically thickened syrup with raisins. And I loved it! And that’s pretty much my only experience (at least my only memory) of dessert soups. So, this soup really passed my expectations, you can say. This is quite a step up from the syrup-soup. (Sorry grandma!) But in her defense, this is created by one of Norway’s best pastry chefs. This is quality all the way. I never thought any soup could be so good. So if you think dessert soups are for grannys only, think again. Me and soup have reunited, and so can you! Trust me, you will. And please don’t judge it by it’s ugly apperance, it wasn’t really photogenic, but you can hold that against anything so delicious.

I had to make this again, cause I forgot to bring my camera to my sister’s house. Well, that’s not the only reason. I needed another bowl of this stuff. But I didn’t find strawberries at the supermarket, so I replaced them with raspberries. Worked out fine, but I think I prefer strawberries.

Rhubarb Soup
500 g red rhubarb
250 g sugar
7.5 dl water
1 vanilla pod
10 g/1 tablespoon maizena
0.5 dl cold water
500 g strawberries

Wash the rhubarb and cut into 2 cm pieces-
Put sugar, rhubarb and water in a kettle and allow to boil without stirring. Turn down the heat, and let it simmer for 30 minutes.
Drain the rhubarb syrup over another kettle, and throw away the rhubarb. Cut the vanilla pod in half and scrape out the seeds. Put the seeds and the pod into the rhubarb syrup, and let it simmer for a couple of minutes. Stir the maizena into 0.5 dl of cold water, and pour this into the rhubarb soup. This will make the soup thicken. Let it boil for another minute. Turn off the heat, and let the soup cool in the fridge or the freezer. (This can easily be frozen down if you want) Remove the vanillapod before serving. Decorate with fresh strawberries and serve with mascarpone cream.

Mascarpone Cream
Seeds from 1 vanillapod
100 g mascarpone
2 dl heavy cream
50 g sugar
lemon juice

Mix everything but the lemon juice together. Whisk untill stiff, but be careful not to whisk too much, cause it will make the cream crack. Add lemon juice at your taste.