Tuesday 30 August 2011

Macarons, served

The first macaron, oozing with lemon curd:



The first bite of the first macaron. Nice and full on the inside with a pleasant chewy texture moistened by the lemon curd:



Macarons: Baking

This afternoon I made maracons, the subject of many urban kitchen legends. As I wrote in my earlier post, I used the Italian meringue method, which entails heating the sugar and water to 120C before slowly stirring it into the beaten egg-whites. This part wasn't so easy. I soon discovered that it can turn into a disaster very quickly if you let the syrup go even a little above 120C. I found my heartbreaking when all of the sudden my precious 24h-old eggwhites were squandered as the sugar turned brown and hardened into a big lump. No, one cannot make macarons from baseball-like lump of sugar hard enough to break a window. So I started that process from scratch.


In the end, I managed to get everything mixed and form some sorts of circles on my baking sheet (above). It was the longest 10 minutes of my life waiting for the first batch to be done. They didn't come out as beautiful as I had hoped, but pretty enough, and as I discovered later after patting some lemon curd between two halves, they were very chewy and lovely tasting. Success in some department, at least! The second batch, however, was a complete disaster, even though they were from the same dough. The only thing might be a slight fluctuation in temperature (to 190C) by my moody gas oven, or that the baking tray was different, made of a more heavy metal as opposed to the aluminium tray used for the first batch. Who knows. The other general problem was the food colouring. For some reason the macarons did not come out as yellow as they should have, but were more cream coloured (though in the photos below they are fine, thanks to some editing...). Did they get too toasted on top? Too little colouring? Again, these are the mysteries of macaron baking that few know the answers to.

Next time I'll give the French method a whirl. This wasn't so bad, but was a little stressful. I am happy with the result, though I have some way to go before I can boast my macaron skills.


Monday 29 August 2011

Macarons: Preparations

This week I will try making macarons for the first time. Friends say that they are quite simple to make, but require patience and precision. There's also the question of whether to make it with the 'Italian' or 'French' method of meringue preparation. I have recipes for both, and am oddly attracted to the more complicated (but apparently also fool-proof) Italian method. Here's a baking blog with recipes for both and an explanation of the difference between the two methods (in Finnish).
I went supply hunting today. All I really needed was a proper decorator bag and a tip for it. I got the tip and a reusable, machine-washable (!) bag from Kokkipuoti, hands-down the most beautiful and well-equipped cooking utensil shop in Helsinki. I also got some yellow food-colouring powder. The remaining ingredients I got from the Herkku foodshop; organic sugar, organic eggs, and this 'luxurious' lemon curd. Yes, you guessed it, I'm making yellow lemon curd-filled macarons.
Blog after blog recommends letting the egg-whites sit in room temperature for 24-48h before baking. I'm not taking any chances! Tomorrow then we'll see how it all works out. Miserable failure or jubiliant success?


Saturday 27 August 2011

Plenty project: Hummus with ful

Tonight I made another Plenty recipe by Ottolenghi: Hummus with ful. I'd heard that making hummus isn't really difficult, but I had never heard of ful. Still, I braved my uncertainties to prepare this meal, wonderfully simple yet overwhelming in its strong flavours. I soaked the chickpeas overnight, and after boiling them for a couple of hours this afternoon, added tahini, lemon juice, garlic and salt, plus some of the boiling liquid and voilĂ , hummus is born. A lot of it. So much that my brother said that we could just make a cake out of it all. Or fill a hundred pitta breads. Next, the ful, which was even easier: broad beans, olive oil, lemon juice, cumin, garlic. There was no photo in Plenty, but in the Guardian blog photo, the ful is just as much a paste as the hummus, though in the instructions Ottolenghi doesn't say anything about putting that through the food processor. With some googleing I got the impression that one does indeed serve the beans as beans, disintegrated a little from cooking, so that's what I did. I also left out the onion to serve as well as the egg.
Below you can see my plate, with the hummus spread at the bottom, topped with the ful, some extra olive oil and lemon juice, then garnished with ground paprika and parsley. I also served it with toasted pitta bread. Heavenly! The lemon juice and garlic come through especially strongly thanks to the ful. One plate was enough, it was so filling.
As I keep repeating, it's a simple meal, as well as very nutritious; fibre, zinc and protein from the chick peas, iron, magnesium, manganese, copper, and calcium from the tahini (sesame seeds), broad beans help prevent diseases like Parkinson's and control high blood pressure, plus loads of Vitamin C and calcium from lemon juice, and all the familiar benefits of garlic.


Thursday 25 August 2011

Paccheri alle zucchine

Today I used the last of the giant zucchinis grown by my neighbours. I made this first a year ago and it's an easy and reliable dish from Aglio & Olio. First you finely dice zucchini and onions and toss them in the frying pan with plenty of olive oil. Once they become golden and juicy and lose their volume, you add cherry tomatoes, chopped into quarters, and once they start to lose their shape a little, a bunch of finely chopped basil and parsely, plus salt and pepper according to taste. The recipe is made for paccheri, but I couldn't get any from the shop today so I used its little cousin rigatone instead. Grate some parmesan on top and your done. For the vegan version, leave out the parmesan.


Tuesday 23 August 2011

Plenty project: Warm glass noodles and edamame beans

I finally started my summer holiday - a little late, I know, but better late than never. I spent a bit of my first day of vacation to hunt for ingredients for my next Plenty dish: Warm glass noodles and edamame beans (recipe here). Surprisingly, a majority of them were available from my local supermarket. Glass noodles, though, were only in one of five shops (Stockmann), and not cheap. (Note to self: it's really time to do that excursion to Hakaniemi's ethnic food shops).

The dish, composed of a wonderful collection of ingredients, including root ginger, lime juice, and fresh red pepper, is delightfully fresh. I had fun trying out some new ones, like palm sugar and tamarind paste. The result was a beautifully fresh dinner. Ottolenghi suggests adding tofu or roasted peanuts to make the meal more hefty, but in my opinion it was already perfectly filling, leaving you feeling full but lightly so. It was one of the those foods that, though I was full, I kept eating just because it was so good... and I still don't feel like falling over! Anyway, I highly recommend this to anyone since it is impossible not to marvel at such deliciously warm freshness. It's also very healthy; edamame beans are packed with protein and Omega-3, amongst other things. Not to mention the goodness from the ginger, lime, and sesame seeds...


Monday 15 August 2011

Salad with parmesan, fresh herbs and pine nuts

Usually when I need a salad to accomany a main course, I end up making this, my favourite, because it is so fresh and flavoursome. And so easy and quick. First I tear up some lettuce - one or two varieties is enough - and add in some fresh leaves of rocket and basil I then chop some cucumber, shave some parmesan and toss in some pine nuts (which can be roasted on a frying pan beforehand, time permitting). I then mix all of these in a bowl, then toss them with some extra virgin olive oil, a small splash of balsamic vinegar, and sea salt and freshly ground peper to taste. Like any lettuce-based salad, serve immediately after adding the dressings, since it goes flat and wilty soon.

Sunday 14 August 2011

Goodie basket

My neighbours came home today from a three week holiday stint at their country house. I gave them some of the sourdough bread I baked yesterday, but what I got in return by far outweighs what I gave. I got a whole basket full of fresh (and needless to say, organic) vegetables and other goodies straight from their own land. Have I got some great cooking ahead of me this week! The basket contained two enormous zucchinis (weighing 2kg and 1.4kg), beans, carrots, onions, new potatoes, basil, coriander, lettuce, plus blackcurrants and redcurrants, a jar of home-grown and made rhubarb chutney, and a package of organic barley. I am thrilled. And feeling incredibly lucky and thankful to have such generous neighbours. Here's a peek at the contents...

The goodie basket - monster zucchinis peeking out

Zucchini, lettuce, basil

New potatoes, beans, carrots, onion, lettuce

Barley, blackcurrants, redcurrants, rhubarb chutney

Saturday 13 August 2011

Sourdough bread loaf #2

The second loaf came out beautifully. I pressed it down to make it a little flatter, and took it out a little earlier so the surface came out beautifully golden all over (i.e. no burnt edges). I'm folding both loaves away now to rest overnight. What a day!


Sourdough bread loaf #1

A peek of the first loaf. One side is a little burnt, but otherwise I am happy with the result. I was so worried it would be a disaster. The crust is rock-hard, but I was a little naughty and cut through a little bit on the side, and to my relief the loaf is nice and cushiony on the inside.


Baking day for sourdough bread

Today I've been caring for my sourdough baby, getting it ready for baking. First thing in the morning I took my sourdough starter and added the flour, water and salt to make the dough. It's been a day of patient waiting and mixing now and then. At one point my mixer overheated and went kaputt. With smoke slowly rising from the poor overworked machine, I had to sort out the fuses that had gone elsewhere in the incident (including the light to my bathroom, the fridge and computer), and somehow keep up the pace, now mixing the dough by hand. Later I fetched my mother's Kenwood mixer and finished off the mixing with that. What a day. The dough is now resting for a final four hours before baking, giving me just enough time to prepare and eat dinner (making baked butter beans).

Thursday 11 August 2011

Zucchini and parsley quiche

Last summer my neighbours brought me enormous zucchinis from their garden in the country. By enormous I mean that they were at least the size of my arm from elbow to finger tip, and weighed at least a couple of kilos. I jumped at the opportunity of learning to make all sorts of new dishes with zucchini, including this lovely quiche, a simple one with just zucchini, fried onions and parsley, but delicious. Toss a nice salad on the side to get your greens and voilĂ , dinner! The season is upon us again, so this month will probably also see a revival of some of the pasta dishes that I fell for last year.

Wednesday 10 August 2011

Plenty project: Royal potato salad

Plenty project, recipe #2. While new potatoes are still in season, it is imperative to try Ottolenghi's Royal Potato Salad. First, you make the pesto base (garlic, basil, parsley, pine nuts, parmesan and olive oil), then add freshly boiled new potatoes and peas, mint, white wine vinegar, salt and pepper, and you're done! So easy and so delicious. Ottolenghi also folds in some boiled quail's eggs, but those can be left out too if you ask me. I served a fist-sized portion of this on top of a large bed of lettuce, and it was a very filling meal. A great summer food, ideal for picnics or the like. The leftovers also made a perfect lunch the next day.


Tuesday 9 August 2011

Sourdough bread

Today I got a little present from my friend Marjaana: a sourdough bread starter. I've been wanting to make bread from a starter for a year or so, but never got around to it. When I found out last night that Marjaana was working a starter, I got in touch and she was kind enough to pass on some of her starter to me this afternoon. I've put it into a stainless steel bowl and I'll add some organic whole grain flour and water to it in an hour. I'm very excited about this new project. I can hardly wait til Sunday when I'll be on a strict schedule for kneading and such. Needless to say I will keep Le Pamplemousse up to date with any developments!

PS. A holler of thanks goes out to Marjaana (and Outi, who shared her starter with Marjaana).



Monday 8 August 2011

Beatriz's rhubarb pie

This is the easiest pie in the world to make. My mother Beatriz has made pies from this dough recipe since I was a little girl, and I'm carrying on the tradition. I think I can do it blindfolded by now, and can also be made with apples and cinnamon, or frozen blueberries. A very Finnish recipe, I put about 400-500g of chopped rhubarb onto a bed of Beatriz's shortbread pastry (murutaikina). Half an hour in the over later, warm pie is served. I do like it warm, but especially when made with blueberries, I like to leave it in the fridge and see how it 'ages' as it gets so much more moist and luscious with every passing day. Fifth day pie is pretty amazing. I've never had any left to try sixth day pie.
A big thank you goes out to my neighbours Sanni and Mikko, who gave me five kilos of rhubarb straight from their own organic country garden!

Matthew's lentil stew

This may not be the most delicious looking dinner for many (all that brownish green), though friends of the lentil might be licking their lips. And it is delicious. It is a wonderfully filling, healthy and comforting meal. Especially since it was made by my friend Matthew while I kicked back and relaxed! It has green and red lentils, carrots, onion, leek, celery, what not. For extra fibre, we tried it with some whole grain organic rice this time, which went down perfectly. I'll be requesting this hearty stew from Matt a couple more times before he moves (to Tibet!) next month. It won't be the same when I make it, just because.


Sunday 7 August 2011

Tarte Tatin

It was love at first bite. I first had Tarte Tatin about six years ago and have relished the experience every since, from the caramelised apples and nectar to the crispy sweetness of the crust on the edges. Sheer luxury!

Tarte Tatin is a French upside-down tart made with apples caramelised in sugar and butter. There are a few stories about its origins at the Hotel Tatin in 1898, but apparently it was accidentally invented by one of the sibling owners, Stéphanie Tatin, when trying to fix an attempt at an apple pie in a rush. (A good reminder that making mistakes is not always a bad thing but a most valuable source of creativity!)

Tarte Tatin surprisingly easy to prepare. All you need is the dough, apples, sugar, butter, and an oven-proof frying pan. I leaned mostly on Finnish chef Hans Välimäki's recipe, but also took some tips from Julia Child's classic Mastering the Art of French Cooking. Needless to say it is not a diet food, but dessert never is. Yesterday was my second try ever, but my three dinner guests all seemed very pleased with the result, enjoyed with a small scoop of vanilla ice cream.


Friday 5 August 2011

Summer porridge

There is nothing special about this. Yes, it is just porridge with fresh Finnish forest blueberries available only for a few weeks every summer. I make my porridge with a 1:2 ratio of organic oat-flakes and organic soy milk, stirring constantly from beginning to end to ensure that the porridge becomes nice and creamy in texture. Since this takes quite a few minutes every morning, as a bookworm I make the most of my time and dip into whatever book I'm reading, book in one hand, spatula in the other, stirring the porridge. Finally, when I remember to, I add in a pinch of sea salt at the very end, serve, and sprinkle blueberries on the top.

Thursday 4 August 2011

Baked butter beans

One of my favourite comfort foods comes out of Tessa Kiros' charming collection of family recipes Falling cloudberries. These butter beans are baked with red onions, tomatoes, celery, garlic and lots of parsley. The baking takes a while, about an hour and a half, plus about 20 minutes of preparation with all the chopping and frying the onions, but it's all very easy and when it comes to eating, pleasing. It can be made as a side dish or a main course, as I do, upon which I also serve it with whole grain rice. It's also great the next day, even served cold (makes a great packed lunch at work). Plus it's very healthy: entirely vegan and just a little olive oil. Butter beans also lower cholesterol and have loads of fiber and a good supply of protein, magnesium and iron. How cool :)



Monday 1 August 2011

Summer treat: blueberries with quark and granola

Blueberries are in season now where I am. In Finland blueberries are very small, dark on the inside but intense and bittersweet flavour, much unlike the large and yellow-fleshed sweeter blueberries you get elsewhere. I buy one or two litres of them from the market each week. Sometimes I put them in my porridge, but my favourite treat is to enjoy them with a couple dollops of soft quark (rich in protein, low in calories) and Lizi's treacle pecan granola.

I am not a fan of the word 'superfood,' but nutritionists say that blueberries are the ultimate superfood. They contain loads of antioxidants (guards against cancer, heart disease, asthma, arthritis, etc), Vitamin C, fibre, flavonoids,... you name it. They'll keep your skin healthy and slow down your mental aging.

But who cares! The main point is that it is a most beautifully flavoured berry, a gift of nature.

Plenty: Lentils with grilled aubergine

Plenty Project, recipe #1. Last night I tried my first recipe from Ottolenghi's Plenty, lentils with grilled aubergine. Drawn by the mushy grilled aubergine in the picture on a bed of green lentils, I threw myself somewhat apprehensively into learning to grill an aubergine over a gas flame. This was the most exciting part of the cooking process. You put the aubergine directly over the flame so that the skin burns and the aubergine deflates. It's great to watch and gradually turn the noble vegetable around on the burner. Once it is grilled, you cut it in half and scoop out the flesh, which is left with a glorious smokey scent. Once it has cooled, it is flavoured with red wine vinegar, salt and pepper. This, combined with the lentils, vegetables and crème fraîche, is heavenly, and leaves you feeling wonderfully satiated. For a vegan version, leave out the crème fraîche.

Project: Ottolenghi's PLENTY

Last week I received in the mail Yotam Ottolenghi's latest cookbook. Plenty is a collection of Ottolenghi's fantastic vegetarian recipes from his The New Vegetarian series in the Guardian. Although not a vegetarian himself, the book is a beautiful compilation of exciting looking plant-based foods. The series has been praised by food lovers, both vegetarian and non-vegetarian.

My project is to go through the recipes in the book one by one, not in any particular order, and report on the results here. And no, this is not an attempt to replicate Julie & Julia. This is a project with no time frame and will feature in the blog whenever I've completed a new dish. Just for fun. And I absolutely reserve the right to abort the project if it no longer excites me! But for now, I am tickling with anticipation at the flavours ahead!

A brief introduction

There are so many food blogs in the world. Why on earth would I think it needs another one? Frankly, it doesn't. But this blog is not intended for the world at large. Rather, it's more of a love letter to good food from good raw ingredients, delicious recipes, to the sheer the joy of cooking. My ambitions are small, merely to convey and share the myriads of ways in which I enjoy planning, thinking, purchasing and preparing food. The blog is more of an anonymous diary, meant primarily but not exclusively for myself, my family and my friends, with whom I have spent so many evenings preparing and enjoying food.