How I love slow, lazy Sunday mornings.
25 Jul 2016
A week of summer vacation spent at the cabin in Eastern Finland resulted in litres and litres of blueberries (or, officially bilberries, I guess).
Most are in the freezer to enjoy during winter but some I baked into a pies and pancakes.
150 g butter
1,5 dl sugar
3 dl flour
1 tsp vanilla sugar
1 tsp baking powder
blueberries (recommended amount approx. 350 g)
for the crumb:
100 g butter
1 dl sugar
2 dl flour
for the vanilla custard:
3 dl milk
2 tbsp sugar
1,5 tbsp corn starch
vanilla sugar to your liking
Heat your oven to 200 degrees C.
In a large bowl, mix together soft butter and sugar.
Add rest of the ingredients and mix until smooth.
Grease a large (30 cm) pie dish with butter and spread the dough on it evenly.
Add an even layer of blueberries, amount depending on your taste (more blueberries, more moisture).
Prepare the crumb by mixing all its ingredients in a bowl by picking & crumbling with your
fingers and sprinkle it on top of the blueberries.
Bake in the oven for about 30 minutes.
For the vanilla custard, in a kettle mix together milk, egg, sugar and sieved corn starch.
Heat up on medium heat while constantly whisking.
Be careful not to boil, as the egg will cook and you will have clumps.
In 5-10 minutes the custard should thicken.
Remove from heat when consistency is to your liking, let cool a bit and add vanilla sugar.
Cool to room temperature.
Best, if served immediately!
But, will do the following day too :) Enjoy!
10 May 2016
24 Apr 2016
We have upgraded our entertainment equipment from last year.
Kid got this bubble gun from his grandparents and there was no chance to avoid testing it immediately.
5 Apr 2016
Summer is coming, outdoor kitchen will be built, and old enamel pots and buckets will make perfect decoration.
12 Mar 2016
Our next big renovation project is the hallway. And how else do you start a huge, tearing down walls and re-doing the whole floor kinda renovation than by buying a rug.
So you place it in the living room, where it's a bit too small but you like it anyway.
28 Feb 2016
Pasta bolognese is something we make quite often, but normally it's our fast food. Minced beef & canned tomatoes and it's ready. This is the better, slower version.
700 g minced beef
1 medium sized onion
2 garlic gloves
2 tbsp extra virgin olive oil
1 tbsp butter
1 can of tomato pulp
beef stock cube
salt, black pepper
1 tbsp chili seasoned olive oil, optional
Peel and chop onion and garlic.
Heat your cast iron pot on the stove, add (both) olive oil(s) and butter and let butter melt.
Add onion and garlic and sauté for a few minutes. Mix so they don't burn.
Add minced beef and quickly sear it. Season with salt and black pepper.
Add the can of tomato pulp and half a tomato can of water.
Throw in the beef stock cube and mix until it dissolves.
Reduce heat to low, cover the pot with a lid and leave to simmer for 1,5 to 2 hours, stirring occassionally.