Autumn and Apple Galette

“Autumn is a second spring when every leaf is a flower.” 

― Albert Camus

I like spring, summer and winter, but
autumn is my favorite season.
What's better than celebrating with Apple Galette?

I love baking with apples and I have been waiting to try this recipe 

- take a look at the other recipes from Homegrown Swedes!

Their videos are lovely and make me relax every time, I see them.

If you like apples too, you better try this lovely galette.

I hope, your sunday is full of joy too.
I'm a sucker for sundays......

x-mas tags

 

making tags with crafty friends

on a rainy november sunday

that's what I call a peachy sunday

 





 

small bags with a set of 4 wood x-mas tags

 

PS: when I need a break, I visit Sanna Fyring Liedgren

- enjoy the lovely videos and the music

(try some of here recipes, they rock!)

 

rainy tuesday

 

this is my day

- how is yours...!?

 

 

 

it's a rainy and stormy day today

candles, baking and crafting

 

cookies with marcipan and white chocolate

you find a recipe - in danish - here

- try them!

 



rabarber muffins

jeg er nødt til at dele denne dejlige opskrift med jer

de seneste år har det været det, årets første høst af rabarber er brugt til

 

rarber muffins (ca. 16 stk.)

250 blødt smør

3 dl sukker (250 g)

4 æg str L

150 reven marcipan

4½ dl hvedemel (275 g)

2 tsk bagepulver

200 g snittede rabarber

½ dl rørsukker (50 g)

100 g hakket hvid chokolade

rør smør og sukker blødt og pisk æggene i et ad gangen

den revne marcipan røres i æggemassen

sigt hvedemel og bagepulver i dejen

fordel dejen i muffinsformene

blandt de 2-3 cm snittede rabarber med rørsukker og chokolade

drys blandingen over kagerne og bag dem ca. 25 min. ved 180 grader

drys evt. med lidt flormelis

opskriften er fra bladet Spis Bedre (forår 2010)

- jeg håber, at de tilgi'r mig, for I må prøve disse muffins!

tomato bread

I guess, you already know, how much I like to bake

...and so do my husband. Sometimes we have too much bread in the house..

Saturday I made tomato bread with rosemary, mozarella and basiil

I used semi-dried tomatoes - you can buy it in the local supermarket

or you can make it yourself


cut the tomatoes in halves and place them on baking paper
season with salt, a bit of sugar, olive oil and rosemary
and then in the oven for 1-2 hours by 150 degrees celcius

I usually don't use a recipe, when I bake, but I will try to make one now

you need

half a liter of tempid water

25 g of yest

salt, olive oil

1 dl durum flour

5-6 dl (I guess...) italian flour Tipo 00 (...or any flour with high protein)

yeast into water and stir, add the durum flour, salt and olive oil and stir

then let it rest for 20 minutes 

then you add the rest of the flour little by little

NOTE: it's a wet dough and you don't need to put your hands in it

let it raise 1-2 hours depending on the flour, temperature and mood

put some flour on the table and let the dough rest for 15 minutes

(the oil is from the bowl the dough raised in)

spread the dough a little if it's needed

and then add tomates, basil and mozarella

and work it into the dough

- it's easier if you use your hands

cut the dough as you like and place it on baking paper

add olive oil and Maldon sea salt

I placed two pizza stones in the oven

bake for 15 - 20 minutes  - depending on the oven and the size of the breads

- 225 degrees celcius

perfect bread for soup

bon apetit!

spinache lunch bread recipe

we often bake bread in the weekend

this weekend is no exception

time to make spinache buns for lunch next week

all you need:
0,5 liter tempid water
20 g yeast
2-3 teaspoons of salt
chopped spinache
(I took 4-5 frozen spinache balls from the freezer
and placed them in the fridge last night)
6-700 grams of flour - I use Italian tipo 00

- and a bowl of course!

dissolve the yeast in the water
add salt, spinache and grated parmesan
add the flour little by little
while you stir

the good part is, that you don't have
to place your hands in this dough
it's a very wet dough
all for now - let it raise 2-3 hours

usually I only use 5 g yeast
and let the dough raise in the fridge
for at least 8 hours

I'll be back!

some hours later....

ready to bake - almost!

take a spoon and a glass of water

place the spoon in the water and use it for the dough

place it on the baking paper

turn the oven to 225 degrees celsius

let the buns raise as long as it takes the oven to be warm

you can add some grated parmesan on the top

bake for how long....!? it's depending on your oven

a good rule is to take the bread out and knock on the bottom

if it is cooked, there will be a hollow sound

tip:

I always throw a cup of cold water into the oven

to make the bread crunchy

...waiting for pesto, mozarella and tomatoes