Posts Tagged "crust"
berry tartelettes
I am all into berries right now. Next one now! Mini tarts juicy and fresh with a sour cream filling. Let’s skip right to what is important: how to make these little beauties. Oh and see what I figured out: You can now view more than one photograph through this neat sliding gallery feature up there! yay.
Read Morebärsmulpaj med mazarinfyllning (berry streusel with marzipan filling)
This berry cake is so delicious. I believe this is one of the first cakes I made where I was completely stunned that I was able to actually produce such a taste. It tastes like images from those old movies where people spend time in the countryside sitting jointly at large tables outside in wild-flowered gardens, having afternoon tea and coffee, many children running around, laughter and plenty of cake. Hmm.
Read Moresvensk ananas paj (swedish pineapple pie)
A juicy treat which is ideally served at dark cold nights with a strong cup of coffee and a decent amount of whipped cream or vanilj visp. This is a swedish recipe, or at least I obtained it via a Swedish lady. It is so easy to prepare, I nearly feel ashamed to post this recipe. My notes barely included 2 lines of instructions. But I did extend them a bit as you will see. As far as the amount of pineapple goes: I have tried to translate the 2 Swedish cans by heart (because it had been a while that I had seen the Swedish cans) to German cans, and this is what I ended up with. A big German can of pineapple weighs 800g, but nearly 400g of this is pineapple juice. So two – or a bit less will do – amounting to 400g of pineapple. So please bear with me and adjust the filling if you need to.
Read More