Apple Scones

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I’ve made these a couple of times and because it’s such a basic, quick and easy recipe it’s quickly becoming my go to “Sunday morning, I want warm breakfast with freshly baked stuff” breakfast item.

So let me share this little gem with you.

Ingredients
225g flour
2tsp baking powder
1tbsp sugar
a pinch of salt
75g butter
1 egg
75ml milk
2tbsp honey
1 apple, chopped in small pieces

What to do
Pre-heat the oven to 220°C.
Sift together the flour, baking powder, sugar, and salt. Add in small pieces of the butter and mix it until the dough has a crumbly texture.
Add the chopped apples. In a bowl beat together the milk, egg and honey. Add this to the dry ingredients and stir until you have a smooth dough.
Roll it until it’s about 1,5cm high and cut into pieces. I used a small glass to make round shapes, but you can do pretty much whatever you want.
Bake for 8-10 minutes and enjoy them warm!

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Rhubarb-Strawberry-Apple Pie

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Rhubarb is back in season, and if you can remember from last year, I go absolutely crazy whenever rhubarb hits the markets.

It’s not a joke, it’s something I take very seriously! I love it. It’s just so easy to make and I love the crisp and sour taste!

Last year I made Rhubarb – Curd Cheese Cake and Rhubarb – Curd Cheese Tartlets. I was tempted to just go back and repeat these recipes because I couldn’t really find anything that tickled my fancy but then I stopped and thought “well, why not do your own thing?”

Why indeed?

Among my friends and family I’m mostly known for three things and ironically I haven’t posted either of those recipes here yet.
As it is I’m known for my Chocolate-Coffee Cake, my Chocolate – Banana Bread and my Apple Pie.

Then I started thinking – I could make that Apple Pie and just switch apples for rhubarb. And yes, it really was that easy. Kind of.
I had to tweak it a bit as I went but if you’re like me and enjoy the hands on cooking more than the fussy weighing of the exact amount of grams, then let’s get started, shall we?

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Ingredients

400g flour
40g sugar
1/2 tsp salt
200g butter (unsalted at room temperature)
1 tbsp vinegar

1kg rhubarb
400g strawberries
1 apple
200ml strawberry juice*
50ml maple sirup (honey works just as well)
3 tbsp lemon juice
1 tsp cinnamon
2 tbsp rum
2 tbsp cornstarch
1 egg
2 tbsp milk

* I used strawberry juice but rhubarb leaves more juice than apples so I ended up having a lot of liquid in my fruit mixture which I had to drain out again. So you can either forgo the strawberry juice (as well as the lemon juice as rhubarb is already very sour) or you can just put it in and then drain the excess liquid before you put the fruit on the dough.

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What to do

Preheat the oven to 180°C.

For the dough you mix together the flour, 25g sugar, salt, 175g butter (room temperature and cut in small pieces), vinegar and 9 tbsp cold water until you have a smooth dough.
Divide the dough into two pieces, wrap in foil and let it chill in the refrigerator for 2-3 hours.

Wash, clean and cut the rhubarb and apple into small pieces. Don’t worry if they’re a bit bigger as it will cook and soften anyway. Add the strawberry juice, lemon juice, maple sirup (I usually always use honey instead), cinnamon and rum and let it cook for about 5 minutes. Wash and cut the strawberries and add them to the mixture. If you think this isn’t sweet enough you can add some (brown) sugar or more honey if you want to.
In a separate cup put together the cornstarch with 3 tbsp cold water and stir it until it dissolves. Add this to the fruit mixture and let it cook for another minute or so. Leave the mixture to cool.
If you have used the juice (or even if you haven’t) and the whole mix seems very runny, try to get rid off the excess liquid by draining it.

Grease a form with the remaining butter. Roll the dough until it fits the form, put it in and then prick the bottom with a fork.
Put the fruit mixture in the form. Roll the remaining dough and cut into stripes so you can braid it on top of the fruit.
Mix the egg yolk with the milk and brush it on top of the dough.

Bake for around 60 minutes.
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A couple of days later I basically made the same thing but without the strawberries. I also tried my hand at braiding the crust around the form. With the leftover dough I made some rustic tartlets filled only with rhubarb (cooked with honey, rum and cinnamon – basically that’s all you need!).
It really is easy and such a fun and creative way to try new things.

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Plundergebäck (Danish Pastry)

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The other day I still had some apples from our tree and I was slowly running out of ideas what to make with them. There are only so many apple pies you can bake, you know? So I thought I’d try something new and then I found ready-made dough for Danish pastry. I had no recipe so I just grabbed random ingredients which I thought could taste nice and oh my God, they did.

This is of course, no professional recipe, but if you’re willing to experiment, maybe it can be some sort of inspiration for you :)

Ingredients
1 package of curd cheese
1 cup of vanilla yoghurt
1 tsp cinnamon
1-2 tbsp lemon juice
sugar or vanilla extract (depending on how sweet you want the filling to be)
some honey
Apples and/or peaches
Ready made dough for Danish pastry

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What to do
Okay, so since I didn’t have a recipe for this and did most by taste this is what you’ll have to do as well.

Pre-heat the oven to the temperature needed for the dough.

Peel and cut one apple in small slices. I added lemon juice, honey and cinnamon for taste and cooked it for a few minutes. Take care that the fruit doesn’t get too soft.
Then I did pretty much the same with the peaches, but left out the cinnamon.

Mix together the curd cheese and some of the vanilla yoghurt (again, just as much as you think tastes nice). Add vanilla extract (syrup or whatever else you have). Add sugar if you want to (I didn’t. Mostly because I’m trying to reduce my intake of sugar when it’s not absolutely necessary, like in coffee or tea :)).

Cut and fold the dough. I found this tutorial and it worked really well! Put the curd cheese – yoghurt mixture on it and top it off with the apples or peaches. Then put it in the oven and bake it for the required time.

If you want to you can coat the pastry with an egg/milk mix before you bake it as well.

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