Citrus and Berries Vol. II

After the success of my previous citrus and berries dessert I couldn’t get enough of the curd – I had a craving which I needed to satisfy. Almost as though I were pregnant… HAHA… definitely not the case. Anyways…. I have also never made a pavlova. What a great excuse to make both – pavlova topped with lemon curd. Sounds like pure perfection to moi.

This is actually the first time ever that I have attempted to make meringue. I was determined to make it early on during the day so if it failed I still had enough time to  quickly pop to the shops and buy replacements…… sadly sunshine and birthday bubblies kidnapped any sense of time I had and suddenly dinner was only 2 hours away. And no meringues to be seen. AAAHHHHHH. I took a deep breath, one last sip of bubblies, found this extremely helpful guide guide and switched into my Emergency Room efficiency mode. My meringues were saved.

Mini Pavlova with Lemon Curd and Berries

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Citrus and Berries

Happy Summer to you all!!! I hope you are all soaking up some sun and working on the tan;-) And so sorry for not posting….. this seems to follow my last years trend of not posting during this time of year either…. work and life just seem to have sucked me in and kept me farfar away from WordPress. Slowly I am having withdrawal symptoms -.-. Time to catch up. And what better way to begin the new recipe season than with a delicious french citrusy inspired dessert? Yes, I know my last post was about the Champagne Region and now I’m talking about France again… you must think I am french crazy. So. Not. True. But, quite frankly, they do know how to enjoy life with excellent cuisine – the wine, the ham, the endless fruit markets, not to forget the daily fresh baguette, the seafood and of course all the pâtisserie mmhhhmmmmm. My current favourite français dessert: Tarte au citron +/- meringuée. NOM. I cannot get enough of that goodness!

When recently invited to an Apéro Riche in the Basque Region, I, being me, immediately offered to bring a dessert, with Tarte au citron on the back of my mind. Admittedly, a Tarte is not the best for a standing dinner, but, nevertheless, I was determined to make lemon curd play the lead role. What did I end up with? A sharp lemon curd topped with a refreshing berry coulis and wild berries. The guests loved it. Let me know what you think:-)

 Lemon Curd with Berry Coulis

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The British

This post is dedicated to all recent Cupcake & Prosecco indulgers (because birthday cupcakes win over birthday cakes). Thank you again for making the event what it was and for eating so many cupcakes! You know who you are ;-). And I think you enjoyed it, as did your taste buds. Especially The British, they seemed to go down very well. So did The Classic, but that recipe is already published.

For those of you who have no idea what I am talking about: The British =  Apple Crumble Cupcakes (obviously…… the most British dessert ever), adapted from an Apple Crumble/Streusel Cake recipe. As almost always, the secret ingredient is cinnamon, lots of it. But you need to make sure it is good quality. For example, if you happen to live in London ❤ and surroundings, Whole Foods stocks the best! Now, once you have succeeded in finding such cinnamon, everything you bake will be heavenly, including this cake/these cupcakes. Enough blabbing, below you’ll find the cake recipe which can be easily changed into cupcakes. One quantity of the ingredients makes 20-24 cupcakes. Good luck and dig in!

Apple Streusel Cake (or Cupcakes)

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adapted from The Hummingbird Bakery Cake Days

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Swedish Cardamom Buns/Rolls

HAPPY EASTER!!!!

I hope you all spent the past few days indulging in ridiculous amounts of chocolate eggs, hot cross buns and tasty roast lamb. If not, don’t worry, you still have one day left to catch up;-). And congratulations to everyone who successfully completed Lent yesterday – now go and do or eat whatever you have been painfully missing out on these past 46 days!

This year’s Easter has been, apart from spending some of the days surrounded by IV-drips, syringes and wounds, all dressed up in scrubs (yes – some people actually have to work on bank holidays), an unhealthy brunch crawl for me. Nothing wrong with brunching 4 days in a row is there?

For the final brunch of the lot I decided to bake something slightly different than your usual, with a Scandinavian touch – Cardamom Rolls. NOM! As I already mentioned in a previous post – Cardamom is the new Cinnamon. If I haven’t won you over yet, I’m sure baking these will. I’m also sure half of you have been invited to yet another an Easter brunch for today, said they would bring something and popped into M&S for some hot cross buns. If so – tut tut tut – freeze your bought buns and make these! Everyone will love them!!

Swedish Cardamom Rolls

Cardamom Rolls 1

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Lemon Drizzle Cake

One thing I missed extremely during my time in London was the winterly weekend getaways to the snowy Swiss alps I am used to from my childhood. Finally I have them back!! Since the season started I have spent every free day in the snow. The fresh mountain air and the relaxed ambiance are irreplaceable. There is no better way to finish off a long day on the slopes than with a piece of fresh cake and a cup of hot chocolate (with the obligatory generous splash of some sort of Alcohol, Amaretto in my case) – pure bliss. Here is a lemony classic I personally love – even if you think you are drowning the cake in lemon, use all of the lemon sirup to drizzle!

Lemon Drizzle Cake

Lemon Cake

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Swedish Cardamom Cake

The last time I had a few days off after nights I decided to visit Stockholm with a friend, who also randomly had some days of compensation (the one plus about working as a doctor – you get random days off to compensate for your ridiculous hours = free holidays!). One thing the Swedish know how to do well is the so called “Fika“, or coffee break with lots and lots of pastry. It belongs to the daily routine apparently, like breakfast, lunch and dinner. Genius. The pastries the Swedish are most famous for are, correct me if I’m wrong, cinnamon bullar (buns), cardamom bullar, cardamom cake and also saffron bullar. When I read cardamom bullar for the first time, I must admit, I was a tad sceptical as I immediately associated it with curry (ew…. curry pastry… not what I had in mind for my tea break). Retrospectively, I can proudly call myself an Idiot. Ground cardamom is the new cinnamon! Every pastry with cardamom was amazing – indescribable! I have even started adding it to my morning muesli instead of the good old cinnamon…. it seems to go with everything.

Anyways, with this newly revealed secret ingredient, being responsible for the sweet side of a Christmas family gathering, I decided to attempt to recreate something from my trip – a Swedish cardamom cake. It went down extremely well. You should try it!

Swedish Cardamom Cake

Cardamom Cake

adapted from a random cookbook, unknown name and author, read in Stockholm airport.

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Caramelised Onion, Goat’s Cheese and Thyme Tart

Every year on the 25th December my mom goes all out for Christmas Dinner: Turkey, Sausage, Sage & Onion Stuffing, Mash, Sprouts, Cranberry Sauce, followed by a traditional Christmas Pudding with an extremely alcoholic sauce. The pudding is usually courtesy of a very close family friend and, as you may know, has to be made two months in advance. As you might remember from a previous post, I actually assisted in the making of the Pudding this year. Of course one can’t just spend a whole afternoon making dessert on an empty stomach – the Chef de la Cuisine decided to whip us Pudding helpers something up for lunch. At first I was very sceptical when the menu was announced. Honestly, I am not the biggest fan of goat’s cheese. Nonetheless I decided to be adventurous and tried the tart – and LOVED it so much that I had to remake it a week later. E voilà.   P.S. The Medical Gourmet’s (mom’s) Christmas Dinner Recipe will follow in a years time…. I got so excited about eating two nights ago I completely forgot to capture the moment photographically. Something for all you out there to look forward to :-).

Caramelised Onion, Goat’s Cheese and Thyme Tart

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