Virgin Mojito cake with strawberries

In Estonian

Who does not loves Mojito...
Mojito in cake is also good 😊

Cake:
4 eggs
4 tbsp sugar
4 tbsp (heaped) of self raising flour
0,5 tsp salt

Filling:
120 g lime curd
200 g traditional quark 
50 g sugar
100 g sour cream
ca 2 tsp peppermint extract (3 tbsp vegetable oil+ 1 bunch of fresh peppermint. Make these into puree with hand blender and sieve the mix). Add extract so much that you feel peppermint taste strongly.

For decoration:
400 g whipping cream
250 g Mascarapone
800 g Strawberries
1 tsp vanilla extract
grated peel of 1 lime

For strawberry covering:
1 tsp gelatine
50 g water

Foam eggs with sugar to strong foam. Add flour and salt throw the sieve.
Mix carefully to avoid that the air will come out of the batter.
Cover cake tin bottom (diameter 24 cm) with baking paper and  pour the batter to the cake tin.
Bake at 200 C  ca 10 minutes.
Cool down completely.

For quark cream mix quark, sugar, sour cream and peppermint extract.

Assembling of cake:
Cut cake into two disks.
Cover one disk with lime curd and quark cream.
Put second disk to the quark cream.
Whip cream with sugar and add Mascarapone and vanilla extract and whip a little more.
Spread thin layer of cream to the cake ( top and sides).

Cut strawberries into halves and cover cake with strawberries.
Let gelatine swell in water and melt in water bath into even solution. Let it cool down to the room temperature.
Spread gelatine mix with brush to strawberries, so the strawberries will  shine nicely and will not dry in the air.
Put leftover cream to the piping bag and decorate cake accordingly to your wiches. You can grate lime peel to the cream- so you will get more colourful result 😊

Carrot soup with cardamon and chili

In Estonian

Sometimes I wish to eat something lighter.
Summer carrots are so sweet and with cardamom and chilli these makes really beautiful flavour combination. Soup has sweet and salty taste nuances at the same time, so if you like these kind of combination- then this soup is just for you 😊

4 small shallot onions
40 g butter
0,75 tsp cardamom
appr. half of chilli pepper ( it depends from the pepper size and heat)
350 g cleaned and chopped carrots
150 g cleaned and chopped potatoes
400 g water
200 g milk
100 g spredable processed cheese
salt
for decoration: 1 tbsp of roasted pumpkin seeds

Chop the onions and fry in the butter.
Add cardamom and chopped chili. Fry some more minutes.
Add carrots and potatoes and heat the mix more for 5 minutes.
Add water and let it boil at the medium heat until carrots and potatoes are really soft.
Take the pot from the heat and using hand blender crush it into silky and even puree.
Add milk to puree and heat it in medium heat. If the soup consistency seems a little bit too thick then add more milk, until the soup consistncy is what you are looking for.
Add spreadable processed cheese and let it boil in medium heat some minutes.
Add salt and taste. If it seems that you need more cardamom and chilli taste - you can add these also.

Glutenfree Tiramisu

In Estonian

Glutenfree Tiramiisu recipe. Instead of Savoiardi biscuits I used almond biscuits.

Bisquits:

2 L size egg whites
140 g of sugar
140 g of almond flour
30 ml Old Tallinn liqueur
 powdered sugar

1. Beat the egg white until you get strong foam, then mix in sugar and almond flour.
2. Add liquer and mix well.
3. Using a pastry bag, pipe the batter onto the baking sheets and make ca 6 cm long bisquits.
4. Bake ca 10 minutes in 170 C oven, until the cookies are lightly colored.
5. Allow them to cool before removing them from the paper. Sprinkle bisquits with powdered sugar.

Tiramisu:

ca 20 almond bisquits
4 egg yolks
80 g of sugar
500 g of Mascarapone
240 ml of sweetened espresso
50 ml of Old Tallinn liqueur

1.Beat egg yolks with sugar until you have a strong foam.
2. Add Mascarapone and liqueur to the egg yolks (leave 2 teaspoons of liquer for the espresso) and whip until the foam is strong.

Assembling the cake:

1. Take the cake plate from which you want to serve the cake and place to cake plate the cake form without bottom.
2. Dip the biscuits once to espresso- liqueur mix and place the bisquits on the bottom of the cake plate so that the plate is fully covered. Add Mascarapone mix as next layer. Continue with layers as long as cookies and the cream is finished. The top layer should be a cream.
3. Sieve a layer of cocoa to the top of cream and place the cake to refridgerator and allow it to stand overnight. Some of liquid may come out from the cake. Don´t be scared- just wipe it.
4. Remove the cake tin and decorate cake.

BON APPETIT!

Blueberry cheesecake

In Estonian
I baked blueberry cake and idea I got from BBC Good Food magazine July 2018 issue.


Original recipe:
https://www.bbcgoodfood.com/recipe/blueberry-swirl-cheesecake


I changed a little bit ingredient amounts, some ingredients and baking tin. So my final result is here:

Recipe:

200 g digestive biscuits
100 g melted butter
150 g sugar- my cake was a little bit too sweet for my taste - so if you like less sweet too - you can reduce the amount of sugar
100 g wild blueberries
1 tsp corn starch
400 g unflavoured full fat cream cheese
200 g cream cheese with vanilla taste
2 tbsp wheat flour
1 tsp vanilla extract
2 pcs eggs
100 g sour cream

Heat the oven to 200 C. Take cake tin with 20 cm diameter and line it with baking paper.
Crush the biscuits and mix with melted butter. Press the biscuit-butter mix to the bottom of cake tin. Bake about 10 minutes and cool completely.

Mix blueberries with corn starch and 25 g of sugar. Crush some blueberries with fork, so you will get a little liquid, where you can boil the berries. Cook in low heat until you will get a thicker consistency ( some blueberries could stay whole, then you will more effective final result). Cool down.

Mix cream cheese with handmixer until even. Add leftover sugar and whip more. Add flour, vanilla extract, eggs and sour cream. Whip until you get a nice and even mix.

Pour half of the cream cheese mix over the prebaked biscuits. Cover cream cheese with half of blueberry filling. Pour over with second half of the cream cheese filling. Do it very carefully, as you need to get a nice white upper layer. Drizzle leftover blueberry filling to the top of cake and using wooden stick make a nice pattern to the cake.

Bake cake in the oven 200 C and 10 minutes. Lower the oven temperature to the 110 C and bake in this temperature ca 1 hour. 
Take the heat off and keep the cake in the oven 1 hour- the oven door should be closed.
Open the oven door and cool the cake in oven for 1 hour.
Take the cake out of oven and let it cool completly to the room temperature.
If it is cooled down then put it to the refridgerator and keep it overnight in refridgetrator.
Result will be nice and creamy consistency, what melts in your mouse 😊

Ice cream for summer evening

In Estonian

Ice cream recipe with 2 different fillings. One with strawberry- peppermint filling and other one with raisins saturated with Old Tallinn liqueur  and digestive biscuits.


Ice cream:
4 L size egg yolks
4 tbsp sugar
200 ml milk
200 ml whipping cream

Heat milk until boiling.
At the same time mix egg yolks and sugar. 
Take the pot from the cooker and add egg-sugar mix in small parts. Mix all the time and convince that egg will not coagulate. Add pot back to the cooker and keep stirring all the time until you get vanilla sauce with slightly thick consistence.  Cool down the mix and add whipping cream. Make ice cream using ice cream machine. 

Mix with desired filling and put ice cream to freezer for thickening.


Peppermint- strawberry filling:
3 peppermint stalks
50 g sugar
250 g strawberries
2 tbsp of finely chopped peppermint leaves

Chop the strawberries and put these with sugar and peppermint stalks to boil at low heat.
Cook until you have got thick filling.
Take peppermint stalks out filling and throw away.
Cool the filling and add finely chopped peppermint leaves.


Raisin and biscuit filling:
50 g light small raisins
5 pcs digestive biscuits
25 g Old Tallinn liqueur

Put raisins and liqueur to bowl and keep overnight.
Add raisins and crushed biscuits to the ice cream.

Gooseberry crumble cake with cardamom

In Estonian

Gooseberries are already ripened, so it is time to make cake from these. 😊


Crumb:
200 g wheat flour
50 g sugar
0,5 tsp salt
0,5 ssp baking powder
0,5 tsp cardamom
50 g shredded coconut
180 g butter

Mix all dry ingredients together.
Slice cold butter and make a crumb from butter and dry ingredients.


Filling:
150 g sugar
2 eggs
70 g sour cream
500 g quark with 105 of fat
200 g gooseberries
50 g sugar for sprinkling of gooseberries

Mix eggs with sugar and add quark and sour cream.


Assembling the cake:

Divide crumb into two parts. Add one part to the cake tin covered with the baking paper (cake tin diameter 20 cm). Press the crumb slightly against the cake tin bottom.
Add quark mix and cover it with gooseberries. Sprinkle berries over with sugar.
Cover with leftover crumb.
Bake at 180 C about 40 minutes. Raise oven temperature to 200 C and bake more 15-20 minutes.
Let cake cool completly before serving.

The beatiful plate, which is used in picture have been made by Monika Zirkel.

Ice cream sandwich with roasted hazelnut ice cream and cornflake cookies

In Estonian

In summer time you have to eat ice cream 😊 - what else you can eat....


Cookies

50 g butter
40 g light Muscovado sugar
7 dried apricots
70 g wheat flour
25 g cornflakes
0,25 tsp baking powder
salt
sugar for coating cookie balls

From this amount you will get 8 cookies 
Melt butter and mix it with Muscovado sugar and salt. Add flour mixed with baking powder, cornflakes and chopped dried apricots.
Weight pieces from the dough- approximately 33 g weight and form these into balls. Roll balls in the sugar and put these to the baking plate covered with the baking paper.
Press balls slightly down with hands. So you will get nice round cookies. 
Bake at 200 C and ca 10 minutes. Let the cookies cool down completely.


Ice cream 

4 L size egg yolks
4 tbsp sugar
200 ml milk
200 ml whipping cream
3 tbsp roasted-crushed hazelnuts

Heat milk until boiling.
At the same time mix egg yolks and sugar. 
Take the pot from the cooker and add egg-sugar mix in small parts. Mix all the time and convince that egg will not coagulate. Add pot back to the cooker and keep stirring all the time until you get vanilla sauce with slightly thick consistence.  Cool down the mix and add whipping cream. Make ice cream using ice cream machine. 

When ice cream is ready, then mix it with roasted and crushed hazelnuts and put ice cream to freezer for thickening. If ice cream is thickened, but still  spreadable, then put a layer of ice cream between 2 cookies. I also decorated the side of ice cream with small strawberry pieces.
Put ready ice cream sandwiches to freezer for overnight.

The beautiful plate in the picture is made by Krista Jaakson.

Barley flour bread with strawberry-herb butter

In Estonian

Strawberry-herb butter

150 g butter (room temperature)
big bunch of parsley and dill
0,5 tsp salt
half of roasted red bell pepper
2 big strawberries

Chop all ingredients to small pieces and mix with butter. Put mix to the plastic film and form into sausage. Let it cool down  in refrigerator, until the mix is so hard that it is possible to cut it with the knife.


Barley flour bread

200 g curd
200 g whipping cream
1 egg
2 tbsp sugar
0,5 tsp salt
1 tsp baking soda
2 dl barley flour
1 dl wheat flour
50 g vegetable oil
1 tbsp sunflower seeds
1 tbsp hemp seeds
1 tbsp linseedsca 30 g butter to bread tin
Seeds for decorations


Mix egg, quark, whipping cream, sugar, salt and vegetable oil.
Mix in bowl all flours and baking soda, then add flour mix to quark-egg mix.
Add seeds and mix well.
Put baking paper to the bread tin and add dough. Make the dough smooth with wet hand and decorate with desired seeds. Put butter pieces between baking paper and dough.
Bake at 200 C for about 50 minutes until bread is golden brown.

Peach salad with peppermint and passion fruit puree

In Estonian

Summery fresh salad. It suits to salty dishes or you can eat as dessert- fruit salad.

4 big peaches
ca 50 g sweet passion fruit puree with sugar ( I used "Monin" puree with 50% of fruit content)
1 big bunch peppermint leaves


Remove stones from peaches and cut into slices.
Put these to bowl and put also chopped peppermint leaves to the bowl. 
Cover with puree and let it stand for about an hour.
Now it is ready to eat.