This week I had to make a dessert for a grill party. So I started to think of what I could bring with me and after a few looks through my cookbooks and magazines, I decided to bake a tart. Due to the fact that it needed to be something that’s easy to transport, but at the same time it should be fruity and not run-off-the-mill stuff. I took my clotted cream apple cake recipe as a basis and created a peach streusel tart out of it. I have to say that I’m in love with my new combination! I replaced the cinnamon by ground cloves and the clotted cream by mascarpone and I also added a hint of lemon to give it more of a summery flavour. If you are a fan of fruity cakes then I can highly recommend this recipe to you.
Peach Streusel Tart
1/2 tbs backing powder
125gr. cold butter
100gr. brown sugar
a pich of salt
2 tbs brown sugar
3 tbs flour
zest from half a lemon
2 tbsp lemon juice
4 tbs brown sugar
1/4 tsp ground cloves
70gr. ground almonds
For the pastry: But all ingredients in a bowl and knead everything together. Let the pastry cool in the fridge for about 30 minutes. Grease a spring form pan and preheat the oven to 180°c. Press the pastry into the pan and make an edge.
For the topping: Cut the peaches into slices. Mix together the egg, sugar, flour, lemon juice, lemon zest and the mascarpone. Add the peach slices and put everything into the pan.
For the streusel: Knead all ingredients together and crumble the slightly moist dough into small streusel. Spread the streusel onto the peaches. Bake for 40-45 minutes.
It took a bit of time since my last blog post, but I hope I’ll have more time for blogging from now on.
Do you remember the post about the close-up lens?-I wrote about a website project for a friend’s business… So today I’d love to share my work with you and introduce you to Rita and what she’s doing.
About Rita and her business:
Rita runs an online wool shop under the name Spinnwebstube and she offers spinning and dying courses. The major part of the wool she sells is hand dyed by her and I can admit the quality of the wool and the colours are wonderful!!!
Her old website was so confusing and almost without pictures that I couldn’t let it be like it was… I offered Rita to create a new website and online shop. At this point of time I underestimated the work needed to be done, but now I can be proud of what I have created.
To build up the website I used WIX, a young but genius website provider. Wix is very user-friendly, full of beautiful templates and rather low-priced. So if you’re forced to create a website anytime in future, Wix would be a good choice.
At this point I’d like to say thank you to Rita. I wish her all the best for her future plans. Please check out the website and I’d love to hear from you!
I’m extremely excited to share this really really delicious recipe with you! A currant-orange galette-very fruity and perfect with wipped cream, mascarpone or clotted cream. I baked the galette last weekend and after 20 minutes the whole galette was eaten up…
The recipe is from Jenny’s blog Zucker,Zimt und Liebe, she baked a blueberry galette and served it with ice cream. For the blueberries I used currants, the black and the red ones, and added an orange for more flavour. We always have a lot of currants in our freezer. That is because we have currant bushes in our garden and in the summer they are so loaded that we can’t eat them all up. We usually use the frozen currants for ice cream. To change it up a little, I sometimes like to try something new like this scrumptious galette.
1 pinch of salt
1 tsp sugar
100gr. cold butter diced
80ml cold water
zest from 1 orange
1 orange in slices
2 tbsp flour
ca. 40gr. sugar (I used vanilla sugar)
3tbsp brown sugar
For the pastry: Mix together flour, sugar and salt. Add the cold butter and rub it between your fingers until the butter pieces are pea-sized. Add the cold water and kneal until everything is combined.
Cover the pastry with a cling film and let rest in the fridge for 45 minutes.
Preheat the oven to 220°C and prepare a baking tin.
For the filling: Put the currants, orange slices, orange zest, flour and sugar in a bowl and mix together. Set aside.
Take the pastry out of the fridge and roll out (ca.30cm) on a floured surface. The shape doesn’t need to be perfect- a rustic look is welcome!
Put the filling in the middle of the circel, but leave a verge of 3cm free. Fold the verge over so that it covers the filling a little. Since you have to go around in a circle the verge naturally overlaps, which is what we are looking for. Press the verge slightely down.
Brush the edge of the galette with a whisked egg and sprinkle with brown sugar.
Bake in the oven for about 20-30min. It tastes best right out of the oven and served with whipped cream, clotted cream or ice cream. Enjoy!
Baking is my way to work off stress. Working with my hands, beeing creativ and to have a product in the end settles me and makes me happy. It’s my balance to school and learnig and it’s necessairy for me. So yesterday I decided to bake something and felt like creating something by myself. I checked our storage and saw that we had some apples which needed to be used up. Well…the result: Apple-Lemon-Ginger Tartlets. And here they are:
Apple Lemon Ginger Tartlets
1/2 tbs backing powder
125gr. cold butter
80gr. brown sugar
a pich of salt
6 small apples
juice from half a lemon
zest from 1 lemon
1 small clove fresh ginger
1 tsp brown sugar
3 egg whites
5 tbsp brown sugar
For the pastry: But all ingredients in a bowl and kneal everything together. Grease 6 or 7 souffle dishes and press the pastry in
. Preheat the oven to 180°C.
Grate the apples,the ginger clove and the lemon. Add the sugar and lemon juice and mix with a spoon. Fill into the tartlets.
Beat the egg white until it’s almost stiff, then add the sugar and mix until stiff.
Cover the tartlets with the egg mixture. Bake for 25 minutes.
Note: Change the amount of ginger according to taste or use dried ginger for less flavour.
What’s your stress reducer or balance to your everyday life?
The last few days the weather was absolutely gorgeous; beautiful sunshine, a bit windy and mild temperatures. So my sister Lisa and I decided to take some pictures from each other just to practice and for fun. Here are few impressions:
Because I’m working on a new website for my mothers friend Rita I was able to borrow her close-up lens for photographing. For this reason I practised photographing with this new lens a lot and I have to confess that I’ve totally fallen in love with it! It’s a real pleasure working with it… Thank you Rita for letting me use your equipment! 🙂
I love doing creativ things therefore its a lot of fun for me and I’m curious how it will turn out. I’ll show you the site as soon as I have finished it- I’m really exited! And here are a few pictures I took while experimenting with the new lense:
Here are the pictures I promised in the last post, they are from my sister Lisa.
I always have for holidays a large list of things I would like to do e.g reading/visiting an organic farm/sewing… But I never manage to do it all. But I still enjoy my holidays to the fullest, in school time I almost never have time to go for a walk. So I appreciate walking all the more when I have time to do so; and I know that fresh air is essential for me…I get angry and unhappy when I don’t go outside. Since the start of the Downton Abbey series we always watch one season in our Christmas holidays. This Christmas holiday we wachted the 3rd season and we finished it yesterday. In fact I don’t really like watching movies besides a few Disney Movies like Tangled, BBC Series or The Great British Bake Off, but Downton Abbey as you probaly know is awesome! Okay the ending of the 3rd season is too much drama for me, but the rest is definitely great. I love the 1st and 2nd season, but I think I won’t watch the 4th one because Matthew won’t be in it, plus I don’t like how over dramatic the story will be. Today, I made a sourdought starter and I’m very exited how it will turn out. I’ve always wanted to do one, but I’ve never tried it because it sounded really comlicated when I read the recipe. My favourite bread is definitly whole wheat sourdought bread or spelt bread. I’m going to show you my result if the bread turns out well.
Uff, it’s the first time I’ve written so much and I hope it’s not to confusing and incoherent…