As I may have mentioned, I’m in the process of studying for the bar exam at the moment. So as you may have noticed, I have been spending a lot of time in the kitchen lately. Why? Because to me cooking and baking is one of the best relaxations. The problem is, though, that when I get and idea about what I could create next or when I come across a recipe that I could make healthier and/or sugar free, I can’t stop thinking about it until I actually make it. I can’t really explain what happens in my brain but it’s like a million light bulbs would turn on at the same time and a billion hamsters would start running and I’m just going through possible ingredient swaps and shopping lists and plating ideas, all at the same time. As you can imagine, this can be quite disturbing when what I should be doing is thinking about the laws and how to memorize them all. The only solution to this problem is that I make the dish I came up with ASAP. The same was with this mascarpone tart recipe – “What can I change? Will it work? What can I add? Will my boyfriend and family like it? Will I like it? How should I decorate it? How should I photograph it?” This is why I made it yesterday evening and I got all the answers – all the changes worked and everybody loved it! It was half gone in the first 30 minutes. Continue reading
It’s been more than a year now, I believe, since I’ve attended two cooking workshops by Barbarella – Green Chef. Her workshops were vegan (which I am not – to the joy of my boyfriend (that was a very funny story, by the way, because we just started dating at the time of the workshops and he got really scared that I was vegan, since he wasn’t sure how that would work out with him being a true carnivore)) but she never forced anyone into being vegan. Most of us, who attended her workshop, were not vegan, actually. She is really creative, though, and as such, a true inspiration for all of us aspiring chefs. I got a lot of ideas from her recipes and I guess the inspiration lasts even a year and so later. This galette is one of the products of that inspiration. Continue reading
As I mentioned in one of my previous posts, I took this great Gourmet Fresh course by Barbarella Green Chef the other day which got me all inspired and ready to cook and bake all the time. One of the things we prepared was a really delicious spinach and pine nuts pie. The vegan gluten and sugar free base of the pie seemed so versatile to me that I decided to try it out in some sweet pies as well and it turned out great.
Ingredients (serves 1):
1 ½ tbsp vegetable butter
½ cup rice flour
1/6 cup tapioca flour
¼ tsp Himalayan salt
1 tsp grinded chia seeds
1/6 cup cold water
2 fresh figs, each sliced in 6 pieces*
1 tbsp honey
1 tbsp fresh lemon juice
Plum jam (optional)
1. For the base, put all the ingredients except water, in a mixing bowl and combine with your hands. Slowly add a little water at the time until you get a soft dough that is neither sticky (if so, add a little flour) neither crumbly (if so, add some more water).
2. Form a ball with your dough and put it in the fridge for about 30 minutes.
3. In the meantime preheat the oven to 190 degrees Celsius and prepare the filling.
4. For the filling, toss together the sliced fresh figs, honey and lemon juice in a bowl and set aside.
5. Cut two pieces of baking paper. Place one piece on your countertop and place your dough on it. Cover with the second sheet of baking paper, gently press down and then roll the dough until it is about 3 mm thick.
6. Spread some fig jam on the rolled dough, leaving about 1,5 cm edge all around. Top with the fresh figs and fold the edges over the filling. It does not need to be perfect or symmetric or anything, that’s why it’s a rustic pie. Top with a little bit of plum jam if you wish.
7. Leave the pie on the baking paper and place it on a baking tray. Place in the oven and bake for 20 – 25 minutes. Serve with some honey vanilla Greek yoghurt.
* You can use any other fruit – for example plums work great – and also use a small, 12 cm round baking tray with removable bottom to make a little less rustic pie like this one here.