Anniversary

In Estonian

Today I have a small anniversary. Almost 100 recipes are created and brought to you in my blog.
So here is video of highlights. 
Thank you for being with me 

❤️

Banana bread with nuts and Valio PROfeel banana protein yoghurt drink

In Estonian

Tasty and moist banana bread.
Ingredients:

2 eggs
90 g vegetable oil
115 g honey
120 g  Valio PROfeel banana protein yoghurt drink

1 tsp vanilla extract

200 g mashed banana (it is most easier to mash banana with fork)

100 g wholegrain spelt flour

60 g wheat flour

1 tsp cinnamon

1 tsp baking soda

0,75 tsp salt

4 tsp roasted hazelnut crumb

Mix eggs, vegetable oil and honey.

Add Valio PROfeel banana protein yoghurt drink, mashed bananas and vanilla extract.
Mix all dry ingredients together (flours, baking soda, cinnamon, salt and hazelnut crumb). Add mix to the dough.
Cover bread tin with baking paper and fill tin with dough.
Bake at 170 C approximately 60 minutes until bread is nice and brown.
Cool down a little before serving.

I also prepared a banana preparation, what will add tasty nuance to the warm bread.

For banana preparation cut 1 banana (pieces ca 1x1 cm). Heat 30 g of butter and 1 tsp of dark Muscovado sugar. Add banana pieces and heat until the banana is soft enough and covered with Muscovado sugar and butter.

Recipe is made in cooperation with Valio Eesti AS

Crispy chicken wings with honey and sesame oil and with roasted vegetables

These chicken wings are so tasty and also very quick and easy to prepare. Honey and sesame oil give main flavor nuances. In addition,  a lot of garlic, lime and etc. Slightly Asian style food. 

In addition light vegetables with ginger and chilly.

Chicken wings:

2 kg of chicken wings
6 tbsp honey
1 lime  peel and juice
4 tsp sesame seeds
2 tbsp sesame oil
2 tsp of dried garlic 
2 tbsp sweet chilli sauce
salt
pepper


Season chicken wings with salt and pepper. Let stand for about 30 minutes. Put the oven and cook at 180C for 30 minutes.

At the same time, prepare the mixture for mopping. Mix all the ingredients.

Take wings from the oven and grease with a mopping mixture. Cook  more for about 30 minutes at 200 ° C until the wings are beautifully brown and crispy.


Vegetables:

1 onion
1 small zucchini
300 g cherry tomatoes
2 cm long piece of ginger
1 chili pod
vegetable oil
3 bell peppers
salt
black pepper
sesame oil

Chop vegetables into larger pieces. Put cooking oil to the pan. Add the onions, chilli and ginger and fry about 5 minutes on medium heat. Add bell pepper and zucchini and cook more about 5 minutes. Add cherry tomatoes and season dish with salt, pepper and sesame oil. Cook about 5 minutes until the tomatoes are a little bit softer.


BON APPETIT!

Honey and poppy seed cake with honey sweet figs

Cake with honey and poppy seeds.
The cake has extra thin layers and a lot of sour cream between the layers.
This cake tastes like dream 😊


Dough for cake layers:
50 g of honey
25 g of sugar
1 egg
65 g butter
0.25 tsp of baking soda
200 g wheat flour
1.5 tbsp poppy seed
a little salt

Cream between cake layers:
130 g of sugar
660 g sour cream

For decoration:
2 figs
A handful of frozen blueberries
2 tbsp honey


Stir the honey, sugar and eggs. Heat the mixture on the water bath and stir until the sugar has melted.

Add butter and let it melt. Do not mix at the same time.

Add baking soda, stir and leave the mixture to cool.

Add salt, flour and poppy seeds and knead into the batter.

Divide batter into seven equal parts. Draw a 20 cm diameter ring to the baking sheet (use the bottom of the 20 cm diameter cake tin). Roll the dough in the baking sheet evenly (watch the circle drawn on paper). Cut the dough that goes over the edges of the drawn circle, and  bake these separately. Crush the baked leftovers and you will get the crumb with what you can decorate the cake.

Bake the cake layers at 200°C for about 4 minutes until the layers are light brown.

Cover a 20 cm diameter cake tin bottom with a baking sheet.

Stir the sour cream with sugar. Place one baked cake layer on the bottom of the cake tin (if it does not fit well, then you can cut the edges a little). Spread the sour cream mixture evenly on the cake layer and place over sour cream next cake layer. Continue until all layers are in the cake tin. Spread to the top of cake sour cream and cooked-crushed cake leftovers.

Leave the cake to the refrigerator overnight so that all layers are well absorbed.

Remove the cake tin. To decorate the cake,  heat honey a little until the honey is liquid, add figs (cutted in sectors) and watch that  figs will be beautifully covered with honey. Place figs to cake and add frozen blueberries.

Plum galette with frangipane and cloudberry jam

Good combination from autumn plums and roasted almonds  in pastry what is made with spelt flour.
The taste of pastry feels for me like a taste of rye bread with almond hint. So it is like fruit bread 😊. You could serve galette with vanilla ice cream and it tastes heavenly.

Pastry:
200g spelt flour
1 tbsp sugar
120 g cold butter
salt
Make pastry from flour, sugar, butter and salt. Add 2 tbsp of ice gold water and knead it to the pastry. Put pastry ball into food film and put to the refridgerator for 30 minutes.

Frangipane:
100g roasted almonds (skin-on)
15 g butter
1 tbsp spelt flour
0,5 tsp vanilla extrakt
50 g sugar
1 egg
Blitz the almonds in a food processor until finely chopped, then add the butter, flour, vanilla extract and sugar and blitz until combined. Add the egg and blitz again to make a paste.

Filling:
400 g plums (pitted and cut into sectors)
1 tsp sugar
3 tbsp  cloudberry jam
Put plums with sugar in one bowl, mix and let these stay in room temerature.

For brushing:
1 egg
2 tsp sugar

Heat oven to 160 C. In the baking paper roll out the pastry into a large circle (about 30 cm wide and thickness 0,5 cm). It does not matters if the edges of pastry are split. Spread over the pastry cloudberry jam, but leaving about a 4 cm border all the way around the edge. Cover cloudberry jam with frangipane and add half of the plums. Press plums into the frangipane.
Fold over the pastry edges to make a round galette. Press down the edges so all the filling is nicely covered and you have round galette.
Brush the edges with the beaten egg and scatter sugar over the plums and pastry.
Put the galette with baking paper to the freezer for 30 minutes and then bake in the oven for 50 minutes. 
Add second half of plums to the galette.
Let the galette cool down a little before serving.

Cake from Estonian bisquits with oranges and dark chocolate

In Estonian

Something  nostalgic and especially tasty. 😊

Ingredients:
112 pcs of "Kalev" Extra Biscuit - Estonian biscuits
ca 0.5 l orange juice - for impregnation of biscuits

Chocolate cream:
200 g dark chocolate
200 g whipping cream
100 g of crushed "Kalev" orange caramel candies

Crush the caramel candies into small pieces.
Heat the whipping cream to boiling and add chocolate. Stir until you get even mix. 
Cool until the chocolate cream will be thick and then add crushed caramel candies.

Curd cream:
100 g sugar
200 g whipping cream
400 g of curd
2 oranges (cleaned, chopped and skinned)
Foam whipping cream with sugar and add curd then foam more.

Decorations:
Cream: 200 g cream cheese + 200 g whipping cream + 50 g sugar
Chocolate drip: 100 g chocolate + 150 g whipping cream
Chocolate decorations
Blueberries
Raspberries
1 orange (cleaned, chopped and skinned)

Cake assembling:
Put 28 pcs. of biscuits as a first layer to the cake stand and add half of the curd cream and 2 oranges ( cutted into pieces). Add a layer of biscuits (impregnated in orange juice) and cover biscuits with chocolate cream.

Add a second layer of biscuits (impregnated in orange juice) and then add other half of curd cream. Cover again with layer of biscuits (impregnated in orange juice). 

Let the cake stay in the refrigerator overnight.

Next day, prepare a cream cheese-whipped cream for decoration. Foam the whipped cream with sugar and add fresh cheese and then foam more. Cover cake sides and top of the cake with this cream.

Prepare a chocolate drip, that you can pour in the cake. Heat the whipping cream to boiling and add chocolate. Stir until you get even mix. Cool until the mixture is thickened.

Decorate the cake according to your wishes 😊

Cheese soufflé pie with chantarelles and peaches in rosemary syrup

In Estonian

This pie is inspired by seasonal fruits and fresh herbs that are just now most delicious and appetizing. Chantarelles and peaches cooked in rosemary flavored syrup. In addition Forte cheese and goat cheese.
These all make a amazing mix of flavors. If you've got a piece, it's hard not to eat another piece 😊

Dough:
100 g wheat flour
50 g butter
salt
10 g grated Forte cheese

Make dough from flour, butter and salt. If necessary, add up to 1 tbsp. water. Cover dough with food film and let it cool in the refrigerator for about 30 minutes. Roll the dough into thin layer and cover with Forte cheese. Roll the cheese into dough.

Take pie tin (measures approx. 12 * 25 cm) and place rolled dough into tin. Make sure that the edges of tin are evenly and completely covered with dough. Place baking paper and baking beans on the dough and bake at 200 ° C about 10 minutes. Remove baking paper and beans and bake  more  about 10 minutes. Cool.

Peaches in rosemary syrup
30 g water
10 g sugar
1 large peach
1 tsp white wine vinegar
some rosemary leaves

Add all the ingredients to the pot and heat them for about 5 minutes so that the liquid evaporates slightly and but peach pieces will stay whole.

Filling
15 g butter
10 g wheat flour
75 ml milk
1 egg
75 g soft goat cheese
20 g grated Forte cheese
100 g chantarelles, butter for frying and salt

Melt butter in a pan or add flour. Add milk and mix all the time until you get a homogeneous sauce. Add half of a goat cheese and Forte cheese and mix until the cheeses are melted and the sauce is even.
Cool the sauce a little and add egg yolk.
Whip the egg white and add to the sauce. If necessary, add a little salt.

Assembling of pie

Place half of peaches to the prebaked pie bottom. 
Add fried chantarelles evenly to the bottom.
Add the filling and the other half of the goat cheese.
Cook pie at 180 ° C for about 25-25 minutes, until the soufflé has grown beautifully and the colour is golden brown.

Allow to cool before serving.

BON APPETIT!

Tarte Tatin with peaches

In Estonian

Tasty Tarte Tartin with  sweet peaches. 

Ingredients:
ca 300 g piece of puff pastry
3 big peaches
0,5 tsp cardamom
50 g butter
100 g farine sugar
salt

Cut peaches into sectors.
Heat the butter, farine sugar, cardamom and salt in the pan (pan should be suitable also for  oven). 
Add peaches  and cook about 10 minutes, so the part of liquid will evaporate.
Put appropriate piece of puff pastry to the peaches and press pastry edges firmly against cake tin edges.
Make small holes with the fork into the puff pastry and bake in 200 C about 25 minutes.
Take Tarte Tatin from oven and let it cool some minutes.Put it to the plate so the puff pastry will be in the bottom and peaches on the top.
Serve with vanilla ice cream.

Summer salad

In Estonian
Summer salad, what suits for eating in summer and winter. From this salad you will get sweetnes from summer ripened tomatoes and spiciness from chili and ginger.

200 g chopped zuccini
1 red bell pepper
200 g beans
600 g tomatoes
8 garlic gloves
20 g vegetable oil
3 tbsp sugar
salt
ca 1-2 chili pods (add as much you want- depend sfrom the spiciness you like)
ca 2 cm  ginger

Chop all ingredients.
Heat garlic and chili in oil. Add tomatoes and boil in low heat until these are soft.
Add zuccini, red bell pepper, beans and ginger. Boil in low heat until almost all liquid has evaporated and vegetables are enough soft to eat.  Season with salt and sugar.
Put into glass jars.

Yoghurt jelly dessert with mango sauce and lacey chia seed snacks

In Estonian

This dessert is very easy to make. Inspiration I got from classic crème caramel. Dessert is light version from this classique recipe, but also good 😊

Mango sauce:

250 g mango puree

35 g sugar

Mix puree with sugar and let it boil in low heat about 5 minutes, so the sauce will thicken a little.

Diveide sauce between 6 ramekin tins.

Put tins into freezer for about an hour- so the sauce will be frozen.

Yoghurt jelly:

35 g water

3 tl gelatine

600 g  Valio Gefilus mango-banana-chia yoghurt

Mix gelatine with water and let it stay in room temperature for some minutes. Warm the mix in low heat until gelatine has completly melted. 

Let the melted gelatine to cool a little and mix with yoghurt ( room temperature).

Pour yoghurt on the top of freezed yoghurt. Making it this way- the yoghurt and sauces will be in diffrenet layers and not mix with each other and jelly will come out nicely from the tin if ready for serving.
Cover tins with food film and let the desserts coagulate in fridge over night.

Lacey chia seed snacks:

Before serving the dessert make snacks. 
Serve snacks right away after baking.

40 g chia seeds

30 g dark Muscovado sugar

15 g Alma Eesti butter

1 tbsp corn starch

0,25  tsp vanilla extract

salt

Mix all ingredients together until you get a even mass.
For with hands balls ca 1 cm diameter and put these to the baking sheet covered with baking paper.
Make the ball flat with your finger. The free space between the balls shoulb ca 5 cm, because the cookies will fall apart in time of cooking.

Bake at 200 C about 2-4 minutes. Observe the baking very carefully, because the snacks will bake very quickly and it is danger to over bake these.

Cool down before serving.

For serving of dessert tip off the jellies from tins and decorate according to your wishes. Add chia seed snack.

Recipe is made in cooperation with Valio Eesti AS