ꃂ who's got the key?

this is the first time I've made this pie

which isn't technically a pie ~ is it Anna {^_*}

and we can't get our hands on the 'key' limes

that are traditionally used in this recipe:

limes are probably my favourite citrus fruit

{best in a cuba libre made with dark rum}

the tartness of the limes is offset by the

sweet condensed milk:

this is very light and delicious 

and so SO easy to make!

Key{less} Lime Pie

you will need ....

175g digestive biscuits

95g butter

grated zest of about 3 limes

150ml of lime juice

400ml can of condensed milk

3 egg yolks

you'll need a 23cm {ish} loose based flan tin too:

heat your oven to 180°c/ gas 4

gently melt the butter either in a saucepan

or zap it in the microwave:

meanwhile put the biscuits into a bowl and bash

to a lightish crumb: 

☝ more than this!

now add the melted butter and mix well

put this buttery crumb into your flan dish

and press down evenly on the base 

and up the sides of the tin 

using your hands or the back of a spoon

place your tin onto a baking sheet and into 

the oven for 10 -12 minutes so it's toasty brown

put the 3 egg yolks into a large bowl

add the lime zest and whisk them for

a few minutes so they're light and fluffier

add the condensed milk and whisk away

for another 3 minutes or so

add the squeezed lime juice

and whisk just quickly to mix

if you haven't already, take out your crumb base

pour in your lime topping

and bake for another 20 minutes

it should feel set when lightly pressed

cool completely before slicing

chilled is best!

think next time I might make the base with choc

chip cookies for a choco~lime pie!

⸨⸩ nordic noms

I was curious when my Finnish friend Anna

mentioned she had baked some 'slapped ears':

she described these little spiced buns

that are shaped as their name implies:

how delighted I was when she gave me the

recipe, written on a paper bag

complete with diagrams for rolling and

cutting:

Anna says they can be frozen then gently

reheated in the oven for unexpected guests:

korvapuusti {slapped ears}

you will need ~ 

for the dough ....

570ml luke warm milk

150g caster sugar

45g fresh yeast {or dried equivalent}

1 teaspoon crushed cardamom seeds

180g melted butter

1 medium egg

1kg plain flour

for the filling ....

100g softened unsalted butter

150g soft brown sugar

2 tablespoons ground cinnamon

to make the dough

put the  flour into a big bowl then add the

milk, sugar, yeast cardamon, egg

and melted butter:

gradually incorporate all the ingredients 

and mix until it forms a ball:

sprinkle the top with a little flour

cover with a teatowel and leave

in a warm place for about an hour:

after an hour, punch down the dough lightly

and flour your worktop surface:

using a rolling pin, roll your dough

into a large rectangle 

{about half a cm thick, 30 x 80 cms}

now the filling

spread the butter evenly all over the dough

and sprinkle with the cinnamon and sugar:

you could add some grated apple too:

roll the dough up from the long side

and cut into triangles about 6cms on the

longest side:

{with the longest side downwards}

press them in the middle so 

the sides protrude a little:

transfer the buns onto lined baking trays

⬆ Anna's little drawing shows 

how to cut and press your ear shapes:

cover with a teatowel and leave in a 

warm place to prove again:

Anna glazes hers with a beaten egg and

sprinkles with pearl sugar: 

preheat the oven to 220°c/ gas 7

bake your 'ears' for 15 ~ 20 minutes

until nicely browned:

{watch them though as they can burn real quick!}

while they were cooking I heated a tablespoon of fresh 

lemon juice with a couple of tablespoons of

caster sugar:

remove the 'ears' from the oven and brush with the glaze:

as you can see, one of them got a bit

brown!

still tasted gorgeous and best eaten warm: