Saturday, 23 April 2011

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!

Sunday, 10 April 2011

⸨⸩ 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
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
still tasted gorgeous and best eaten warm: