Upon returning from an exciting Scandinavian road trip I feel I need to detox. Firstly from alcohol, secondly from meat/fish. The Scandinavians have some incredible fresh fish, smoked shrimps and I’m sure you’ve all heard of the famous swedish meatballs. Let me tell you, Ikea’s meatballs are surprisingly good in comparison to the ones you’ll find in a proper restaurant.
Anyways, after 2 weeks my body has started to strike and seems to be craving vegetarian alternatives. And no, the new Ikea vegetarian hot dog does not count (although it is admittedly delicious). Meatless Monday has been around for long – high time to add it to my routine. Inspired by all the beetroot Scandinavians include in their dishes, especially hummus, I attempted a vegetable/feta galette. I went all out and even made the pastry from scratch, apologies for the rustic look. A great start to the week with perfect leftovers for lunch.
Beetroot, Carrot, Leek and Feta Galette
adapted from a friends farm to home vegetable subscription
For all the Swiss and German pastry lovers out there: if you think back to your childhood, what was your favourite breakfast pastry? I’m not speaking cake, but more of pastries such as filled croissants, chocolate buns, cinnamon or nut rolls, donuts, spitzbuebe, danishes. Have one in mind? Well, one of the top contenders on my list is the classic almond croissant. Not the kind you’ll find in an English bakery where a normal croissant is cut in half post baking and stuffed with an almond filling, but the Swiss kind where one fills the croissant before baking. I couldn’t (and still cannot) get enough of that rich almond filling. It’s like marzipan but better. When I came across the filling in a jar, I secretly wanted to run around in the supermarket 10 times screaming my head off to express my joy. Luckily my inner sensible self stopped me before I had a chance to embarrass myself.
Now I have the filling.. what next? I wasn’t in the mood for actual croissants, but desperately wanted to use the filling for something….. what to make for grown ups which isn’t breakfast….. hmm….. and what do I do best….. DESSERT! After googling (haha I cannot believe this is an actual word..) for inspiration I found a recipe to use as a guideline. Of course I decided to add some cardamom, because, why not, let’s face it, cardamom for the win. Let me know what you think!
Almond Cardamom Mousse with an Apricot/Passionfruit Sauce
adapted from wildeisen