I am having such a relaxing day today by doing absolutely nothing (except writing this post perhaps)!!! And this is is much needed after baking so many samples to supply to cafes. After all this have been really successful as I am baking for one more cafe with few other really interested!
Author Archive | Rasa Pelham
I love tartlets! I probably said this so many times before… they are sooo cute! This one is perfect for Easter! Not only it has a spring appeal (contains refreshing wild berries with crunchy meringue topping), but it also can be made in any season as frozen berries are totally expectable. Have a lovely Easter weekend!
BERRY MERINGUE TARTLETS
For the sweet pastry:
110g softened unsalted butter
80g caster sugar
1 small egg
210g plain flour
a pinch of salt
For the berry filling:
Half cooking apple
4 tbsp frozen mixed berries
60g caster sugar
4 egg whites
200g caster sugar
poppy seeds for deco
1. Make the pastry in a food processor, if you have one, by placing all the ingredients in the machine and pulsing gently until they form a soft but not sticky dough. If you are making the pastry by hand, lightly cream the butter and sugar together with a wooden or plastic spoon. Beat the egg and to the creamed mixture a little at a time, beating well between each addition. Sift the flour and salt on to a piece of baking parchment and add to the creamed mixture all in one go. Bring the paste together gently to form a soft but not sticky dough. Do not over-handle it.
2. Wrap the dough in cling film and chill for 2hours. Then roll it out on a lightly floured work surface to about 5mm thick and use to line six 10cm loose-bottomed tartlet tins. Leave the lined tartlet tins to rest in the fridge for 30min.
3. Preheat the oven to 170C. To bake the pastry cases blind, line it with cling film and fill with baking beans . Bake for about 15min, until the pastries have started to colour and bases are firm to touch. Remove the packages of beans and return the pastry cases to the oven for about 10 min, until the pastries are golden brown. Leave to cool completely.
4. Turn the oven down to 150C.
5. To make the filling shred apple into the saucepan and heat it together with the berries and sugar. When the sugar is completely melted spoon the filling into the baked cases.
6. Finally, prepare the meringue topping by whisking the egg whites in a clean bowl until stiff (it’s best to use an electric mixer for this as it takes a while). Add the sugar a little at a time until it is fully incorporated. The meringue should be stiff and glossy.
7. Spread the meringue over the berry filling and bake for 40min.
8. Sprinkle some poppy seeds (for deco purposes only)
I love creating, crafting and DIY projects! I would like to think that I buy less (and spend less by being really really frugal) and make more, however this is still not truth. I started making my own cosmetics and soap so hopefully this will take towards my goal (to live homemade lifestyle of course).
Happy Mother’s and Grandma’s day (if I can add that just because I feel this is fair)!
So… this lovely lady is my grandma and I had such a wonderful time visiting her today. As I mentioned before, her home is my paradise as so many cool old-fashioned things can be found there. Although my dad warned me today once more that I should not “steal” my grandma’s stuff (well… she gives everything with joy, so never considered to call it stealing), I took a lot of pictures to show you how lovely her home looks….
I made this apron for my friend Vickie (late birthday gift) who is wonderful in cooking (great chopping skills may I say). This was also a good chance for me to try out my new vintage sewing machine which works like a dream and it was quite affordable on e-bay. Few things had to be fixed of course, but I still recommend old fashioned machine to anybody who wants to sew (not manual however, unless you want to be making apron for one month). And if you do get a vintage machine I really recommend Jennie (from London) who was really really helpful (and positive), it was so lovely to meet her!
Anyway I made the apron… happy happy! (I used to sew a lot in the past when I studied Fashion at Uni, so was feeling a bit nostalgic, missing all this sewing experience)…. And this is how I wrapped the gift…
So how did I make it? Well… try it for yourself! Here are the instructions.
Let me know how it goes ;)
I just made these tonight, so writing this post while I am eating one of them. Absolutely yamm…!
I like the cinnamon/cornmeal crust (I know! odd! But it defiantly works) and really impressed with my new sugar crusting skills (this is my first time to use cooks torch) as I managed without burning the house down! Try it for yourself, the recipe is here.
Hey all, thanks for reading my blog so far!
Just been thinking that I have not told you the important news (not news for some people, but I thought I will make this official), that I am getting help from Prince’s Trust…. Yea!!!
So watch out for this space as there will be new exciting things coming up! (Can’t tell you what it is yet)
I hope everyone is enjoying the snow in London like I do. I am Lithuanian after all!
Anyway (change of the subject), around to weeks ago I came across this recipe on SprinkleBakes website that blew my mind. I honestly get excited when I see nontraditional ingredients matched together. So I made it! I changed the the deco to more “natural” looking and it came out like something really suitable to serve on St. Valentines day (very dainty as my flatmate said). But I could not wait until February… so there you go!
EARL GREY POPPY SEED TEA CAKES
For the cake:
- 170g caster sugar
- 6 Earl Grey tea bags (removed from the bags)
- 2 tbsp poppy seeds
- 4 eggs
- 1 1/2 tbsp. rapeseed oil
- 2 tbsp buttermilk
- 1 tsp vanilla extract
- 125g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- sugar for dusting
- 170g caster sugar
- 180ml water
- 4 Earl Grey tea bags
- 115g unsalted butter, softened
- 250g icing sugar
- 1 tsp orange extract
- Juice of 1 small lemon
- Zest of 1 small orange
- Zest of 1 small lemon
- Preheat oven to 180C. Grease an 11×14-inch pan (I used oven shelve pan) with butter and line with baking paper (grease the paper as well).
- In a large bowl beat the eggs, then add sugar, tea leaves (from the tea bags), poppy seeds, oil, buttermilk and vanilla extract. Mix well!
- Sift together flour, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined.
- Pour mixture into prepared pan and tilt pan to distribute the mixture evenly.
- Bake for 12-15 minutes. Check at 12 minutes. Cake is done when it springs back when pressed with fingers.
- Turn cake out and dust surface with powdered sugar. Let cool completely.
- Use cookie cutter rings to cut out about 18 cake circles. Set aside.
- To make the syrup stir together sugar and water in a small saucepan. Place over medium-high heat and bring to a bubble. Stir to make sure all the sugar is dissolved. Remove from heat and place the teabags in the hot sugar syrup to steep. Infuse for 5-7 minutes, then remove and discard tea bags. Set aside to cool.
- To make buttercream cream butter together with sugar. Add orange extract and lemon juice; beat again for another minute until light and fluffy. Add zests and mix until smooth. Transfer to a piping bag or zip-top bag with the end snipped (no decorator tip necessary)
- To assemble brush each cake circle with the syrup and apply some buttercream on top of 12 of them. Join three together leaving the one for the top without the cream. Dust the tops with icing sugar. I used small heart shaped cookie cutter as a stencil to make poppy seed deco on top.
Enjoy the snow!
I have finally got an old fashion waffle pan that I have been searching for quite a while now! Luckily my grandma had it in her attic, perfect for my new “culinary” experiments…. So since I came back to London I have been making waffles like mad: starting from basics until I got carried away with the most random ingredients (good combinations however!). The beginning have been quite challenging of course as you would expect. In fact we have a saying in Lithuanian that sounds something like this “first pancake never comes out right”, which describes my trial very well. Now when I nailed it I can make waffles (on the old fashioned cast iron waffle pan), while chatting or playing Sims online (really embarrassed by that). So far I made plain waffles, blueberry waffles, bacon cornmeal waffles and rosemary-garlic potato waffles. My friends loved bacon cornmeal waffles that taste like America. However I am voting for the rosemary-garlic potato waffles which reminds me of Lithuanian potato pancakes with the Italian twist. Try it for yourself (regular waffle maker will do)!
ROSEMARY-GARLIC POTATO WAFFLES
Serves 3-4 people
Ingredients: 2 medium sized potatos
125g plain flour
60ml olive oil
1 onion (peeled and finely chopped)
4 garlic cloves (peeled)
1/2 tbsp rosemary
salt and pepper to taste
1. Peel, wash and cut the potatoes into uniform small pieces. Put potatoes and garlic in a large pot with cold water to cover. Add a pinch of salt and bring to a boil. Then lower heat and cook until potatoes can be pierced easily with a fork drain, reserving about 60ml of potato/garlic water.
2. While potatoes cook, heat olive oil, rosemary and chopped onion in a small frying pan over low heat just until onion softens a bit. Transfer potatoes to a large mixing bowl. Pour oil and onion over drained potatoes.
3. Add milk to still-warm frying pan – just to take chill off – then pour milk over potatoes. Using a fork, a potato masher or a spatula, mash potatoes with oil and milk.
4. Add potato/garlic water and continue to mash until mixture is smooth.
5. Taste potatoes and season liberally with salt and freshly ground pepper. Preheat waffle iron and finish batter by beating eggs into potatoes with a whisk or handheld mixer. Combine together flour and potato mixture.
6. Lightly butter or spray waffle iron grids. (You can skip this step with well-seasoned or non-stick materials.) Scrape batter by half-cup measure onto hot iron, smoothing batter evenly almost to edge of grids.
7. Close iron and bake until brown and crisp.
I suggest you serve it with cream fresh to make it more Lithuanian-ish ;)
I tasted this cake at the time when I was working at the French Patisserie and I fall in love with it. Now when I was looking for something to bake for Christmas I accidentally came across this blog with the recipe! As I was reading I realized that the blog author has experienced the same: first watched it being made on the TV and then later found the recipe in the magazine. I sure agree with Bree that this cake is magical not only because of the taste, but also because of the baking process. You see… the cake base floats up and exchanges with the flan without any mixing! Try it for yourself… it might be too late for Christmas, but there is always time for your New Year’s party ;)
- 120g caramel/toffee sauce
- 75g cup flour
- 40g cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 110g bittersweet chocolate, chopped
- 85g butter, melted
- 120ml buttermilk
- 110g sugar
- 2 eggs
- 1 tsp vanilla essence
For the flan:
- 2 (395g) cans sweetened condensed milk
- 600 ml whole milk
- 175g cream cheese
- 6 eggs
- 4 egg yolks
- 1 tsp vanilla
- Preheat the oven to 180°C. Spray a Bundt cake tin with baking spray. Pour caramel/toffee sauce into the bottom of cake pan.
- In a medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. Place chocolate and butter in a microwave safe bowl, heat until melted, 2 minutes at 50% power. Whisk buttermilk, sugar, eggs, and vanilla into chocolate until incorporated. Add flour mixture and stir until combined. Pour batter over caramel.
- Add sweetened condensed milk. milk, cream cheese, eggs, egg yolk, and vanilla to a blender, Blend for one minute, or until very smooth. Slowly pour over cake batter.
- Place the cake pan in a large roasting pan. Pour boiling water halfway up the sides of the pan and bake for 75 to 90 minutes, or when a toothpick comes out clean. Transfer to a wire rack and cool to room temperature, about 2 hours. Transfer to refrigerator and chill for at least 8 hours.
- To unmold, place the bottom of the cake pan in hot water for 1 minute. Place a cake plate over the cake pan and flip over. Slowly remove pan and serve.
- Visit BakedBree for the instructions with pictures.
***Merry Cristmass ***
I am finally almost there! My presents are almost packed, a lot of my knitting projects are over, my baking is coming to the end and the most importantly I am here in Lithuania watching the snow falling down :) (sorry I needed to brag).
Anyway… as I am waiting for Christmas Eve to come I remembered about last years’ Christmass and the lovely gift that I received from Liz. That was a little folder with all the American recipes including the gingerbread cookies recipe of course. I baked so many this year!
Ingredients: 490g flour
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp ground cloves (I used all spice mix instead)
2 tsp ground ginger
1 tsp ground cinnamon
230g butter, softened to room temp
130 brown sugar
90g treacle (if you can’t find it you can substitute with more brown sugar)
Whisk together first 6 ingredients and set aside. In a separate bowl cream butter and sugar with a mixer. Add egg and molasses (or more brown sugar); beat on medium until mixture is smooth. Add the flour/spice mixture slowly, blend on low until just combined. Wrap in plastic and chill for an hour. Preheat oven to 165C. Roll out and cut cookies. Place 1/2 an inch apart on an ungreased pan. Bake for 9-11 minutes (be careful not to brown them as that means they are burning). Wait until they are cool and decorate with frosting if desired
Happy Christmas waiting
I love Christmas! Everything about it! I especially love baking and decorating. Have you done your Christmas decorating yet? I am sure you did! I have seen so many of my friends on Facebook putting all these wonderful pics of their homes which kind of put me under pressure. Because me as always never on time with this. And this is not because I have lack of inspiration, this is because I always run out of time. So here we go, I finally unloaded what was in my head already all made (including baking) and ready to go….
I even knitted this bird shape hanging decoration and if you remember last year’s post on Christmas decoration,this is exactly the pattern I used.
This bird decoration is not only for Christmas (it is for keeps ;). The knitting pattern for it is here!
Happy Christmas decorating!
This whole week I have been baking… Cupcakes! Lots of them, all types! You see am participating (with baking) in this arts event where artist of all kind will be showcasing their work. I am obviously inviting you if you are able to attend in such a short notice and if you are interested to see my new cupcake collection :-). For more info go here → “CANVAS”
But… if you are not able to make it, I am not going to be upset with you :-(. Instead I am giving away my favorite cupcake recipe here which I like because this recipe makes beautiful cupcakes even though if they are quite modest without the icing ;-)….
APPLE CINNAMON CUPCAKES
Ingredients: 3 eggs
200g brown sugar
1½ tsp baking powder
1 tsp cinnamon
2½ cooking apples
1. Preheat the oven to 180C and line muffin tin with baking cases
2. Beat the eggs lightly with sugar. Mix in yogurt and melted butter.
3. Sift the flour with the baking powder then mix it with the oats and cinnamon. Mix dry ingredients with butter and yogurt mixture.
4. Peal two apples and shred them. One half of the apple prepare for decoration by slicing it into really slim trips (I used slicer for that). Mix the shredded apples into the cupcake mixture.
5. Use spoon to fill the baking cases with mixture, about two-thirds full. Arrange apple strips on top. Bake the cakes for about 25-30min.
So what do you think?