/ Homemade chocolate cake.
/ 1 banana.
/ Pomegranate juice with a bit of tap water.
/ Pg Tips with just a tad of milk.
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 :)
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)
Apples and/or peaches
Ready made dough for Danish pastry
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.
In case you haven’t noticed by now, I love food. I thankfully grew up in a family that values good food. My family likes to eat well, loves cooking and enjoys having guests over. We like trying new recipes and combinations and we aren’t overly fussy. We enjoy high quality food (within reason, of course) and have… kind of a no-nonsense attitude when it comes to cooking. We mostly cook simply, easy and quick. We’re also very multicultural when it comes to food. We cook Thai, Italian, Austrian, Nepali and Indian. We eat spicy and we eat sweet. We like cheese and good wine. It’s as simple as that.
[Above: fresh ciabatta | Below: Mango-Mozzarella with Orange-Chili vinegrette and chopped nuts.]
[Above and Below: Safran risotto and chicken (which we marinated in red wine sauce and herbs from our garden over night).]
I love rhubarb. It’s a deep, undying love. Maybe it’s because its one of those fruits (it is a fruit, right?) that’s seasonal. Not like apples, oranges and bananas, which you can get all year. There’s a very slim time frame for when you can buy rhubarb.
I found this recipe at the beginning of April and was dying to make these tartlets for our Easter lunch. That didn’t happen though. Because, try as I might, I couldn’t get any rhubarb back then. A few weeks later there was rhubarb en masse, but now I didn’t have a kitchen to bake in. Last week, I had rhubarb (saw it in store, grabbed it and didn’t let it go again.) and a kitchen but couldn’t find the recipe. Do you see where I’m going with this? It was like the world didn’t want me to work with my beloved rhubarb. Star crossed lovers and all that….
In any case, after a quick phone call to my gran (who thankfully collects recipes like there’s no tomorrow) I had the recipe, I had the ingredients and I had a kitchen, so let’s get started, okay?
Ready made dough (I used shortcrust pastry)
2tbsp tap water
2tbsp lemon juice
200g curd cheese
100ml whipped cream
3tbsp vanillla sugar
What to do
Wash, clean and peel the rhubarb. Then cut it in small pieces.
Add water, lemon juice and sugar and cook for about 5 minutes.
Mix curd cheese with vanilla sugar. Add 2 tbsp of rhubarb juice. Whip the cream and carefully add to the cream cheese mixture. Leave to cool in the fridge.
Grease a muffin tin and cut out ca. 8cm large circles from the dough. The recipe says to put legumes on the dough so it won’t rise that much. I made it twice, once with them on top, once without and it didn’t make much difference. To be honest, the dough I used wasn’t the best anyways but it fulfilled the purpose and tasted quite nice. Which dough you use in the end is entirely up to you ;)
Bake at 180°C for about 15 minutes.
Then add the curd cheese mix, top with rhubarb et voilá – you’re done! It’s a super quick and super yummy spring/summer dessert. I like the sweetness of the curd cheese mix and pastry with the sour fruityness of the rhubarb. It’s such a gorgeous combination!