Schlagwort: Blaubeeren

Heidelbeer-Zitronen-TarteBlueberry-Lemon-Tart

Update: Für das deutsche Rezept nach unten scrollen!

Today I’m finally fighting against my writer’s block. I didn’t stop to photograph, or beware! cooking and baking. But when it came to blogging my head was blank.

Blueberry-Lemon-Tart

 On the other side I had so many things floating around my head, because just recently I began to work on my diploma thesis. Which is a totally new territory to me.

I would say „so we see what happens next“, but I already know what will happen next… vacation! Yes, finally I’ll have some days off! Next week I will be staying in Bruges in Belgium. From there we will make some trips in Flanders, as to Gent, Brussels, Antwerp, Lille…

I’m excited and looking forward to this trip! If you have ever been there, or live there and have some tips for me, I would be pleased. Let me know!

Blueberry-Lemon-Tart

There happened so much that I can tell you, that fighting down the blockade was really easy! But a blog post is nothing without food. So I recommend you this light and fresh summer tart.

Enjoy some blueberries, as long as you can. This tart is just perfect. Because it can be best eaten cooled. And with it’s tangy flavour of the lemon and the sour cream it’s great in the heat. If you have some other flour in your pantry, than the common wheat flour, mix something up and try it in that crust. Spelt, whole wheat or something gluten-free like quinoa or teff, will make a nutty crust, that pairs well with the filling.

Vor einem Jahr: Meloneneis

Heidelbeer-Zitronen-Tarte

nach einem Rezept von kiss my spatula

Zutaten:

Teig:

  • 100 g weiche Butter
  • 110 g Zucker
  • 1 Ei
  • 150 g Weizenmehl (kann teilweise durch Vollkorn- oder Dinkelmehl ersetzt werden, schmeckt dann nussiger)
  • 1 TL Backpulver

Füllung:

  • 200 g Heidelbeeren
  • 100 g Sahne
  • 200 g saure Sahne
  • 1 Ei
  • 3 EL Zucker
  • 1 TL Vanilleextrakt (optional)
  • abgeriebene Schale und Saft einer Zitrone

Den Ofen auf  180 °C vorheizen.

Eine 28 cm Tarteform (am besten mit Hebeboden) ausbuttern. Die Butter mit dem Zucker verschlagen. Das Ei hinzufügen und unterschlagen. Das Mehl und das Backpulver dazugeben und gut unterrühren, bis ein glatter Teig entsteht. Den Teig ausrollen und die Form damit auslegen. Den Boden einige Male mit einer Gabel einstechen.

Die Zutaten für die Füllung, bis auf die Heidelbeeren verrühren. In die Form gießen und die Heidelbeeren darauf verteilen.

30 Minuten backen, bis der Rand goldenbraun ist und die Füllung fest ist. Vor dem Servieren abkühlen lassen.

Schmeckt hervorragend kalt aus dem Kühlschrank!

Blueberry-Lemon-Tart

Today I’m finally fighting against my writer’s block. I didn’t stop to photograph, or beware! cooking and baking. But when it came to blogging my head was blank.

Blueberry-Lemon-Tart

On the other side I had so many things floating around my head, because just recently I began to work on my diploma thesis. Which is a totally new territory to me.

I would say „so we see what happens next“, but I already know what will happen next… vacation! Yes, finally I’ll have some days off! Next week I will be staying in Bruges in Belgium. From there we will make some trips in Flanders, as to Gent, Brussels, Antwerp, Lille…

I’m excited and looking forward to this trip! If you have ever been there, or live there and have some tips for me, I would be pleased. Let me know!

Blueberry-Lemon-Tart

There happened so much that I can tell you, that fighting down the blockade was really easy! But a blog post is nothing without food. So I recommend you this light and fresh summer tart.

Enjoy some blueberries, as long as you can. This tart is just perfect. Because it can be best eaten cooled. And with it’s tangy flavour of the lemon and the sour cream it’s great in the heat. If you have some other flour in your pantry, than the common wheat flour, mix something up and try it in that crust. Spelt, whole wheat or something gluten-free like quinoa or teff, will make a nutty crust, that pairs well with the filling.

One year ago: Melon Ice Cream

Blueberry-Lemon-Tart

adapted from kiss my spatula

Ingredients:

crust:

  • 100 g butter, at room temperature
  • 110 g sugar
  • 1 egg, at room temperature
  • 150 g flour (if you want, substitute some of the wheat flour with whole wheat flour or spelt flour, which gives the crust a nutty flavour)
  • 1 tsp baking powder

filling:

  • 200 g blueberries
  • 100 g cream
  • 200 g sour cream
  • 1 egg
  • 3 Tbsp sugar
  • 1 tsp vanilla extract (optional)
  • zest and juice of one lemon

Preheat the oven to 180 °C.

Butter a 28 cm tart pan with a removable bottom (if you have). Beat the butter with the sugar, until light and fluffy. Add the egg and mix well. Add the flour and the baking powder and mix until combined. Roll out the dough and lay out your tart pan with it. Prick the bottom a few times with a fork.

Whisk together the ingredients for the filling, except the blueberries. Pour it into the tart pan and spread on the blueberries.

Bake for about 30 minutes, until the edges are golden brown and the filling is set. Let it cool completely, before serving. Tastes great cold out of the fridge!

Blueberry-Lemon-Tart

Heidelbeer-Buttermilch-Panna CottaBlueberry and Buttermilk Panna Cotta

Update: Für das deutsche Rezept nach unten scrollen!

blueberry and buttermilk panna cotta

Being ill with a painful tonsilitis, which keeps me the week at home, I have a lot of time to spend with my blog. Lucky you!

Last weekend I made those beauties: Buttermilk Panna Cotta layered on blueberry puree.

blueberry and buttermilk panna cotta

Originally I wanted use up a mango fruit. I searched the internet and in the end I found a recipe at Tartelette’s. But as it came to peel the mango I realized it’s just over. Over ripe. Smelled a little bit alcoholic. So no dessert with mango then! But I already liked the idea of panna cotta. I mean I love panna cotta! My favourite dessert is coconut panna cotta. But I always want to try something different, new. And the buttermilk attracted me. Luckily it came into my mind, that I still have some frozen blueberry puree.

blueberry and buttermilk panna cotta

So after thawing the puree, I gave it into some nice glasses with the help of a funnel. And then I refroze the glasses with the puree. When it’s frozen it’s a lot easier to layer the panna cotta (or whatelse you like) on the puree so that they do not mix. The buttermilk gives the panna cottas a slight sour note. It tastes good, especially in combination with the fruit, but furthermore I prefer the classical preparation with cream.

I used leaf gelatine. And maybe a little bit too much. The recipe I adapted was with powdered gelatine. As I am not used to it and I’m liking the leaves, I tried to adapt it. The panna cottas were a bit too firm, but still good. I used 3 and a half leaf. I think 2 and a half or 3 leaves are enough. If you want to use powdered gelatine, the original recipe calles for 4 grams (1 3/4 tsp.) dissolved in 1 Tbsp. water.

And feel free to change the kind of fruit puree! I’m convinced, that it tastes delicious with (almost) every kind of fruit. Already thinking of apples, pears, quinces in this season or strawberrys in summer.

blueberry and buttermilk panna cotta

Heidelbeer-Buttermilch-Panna Cotta

ergibt: 4 Portionen

Zutaten:

  • ca. 250 ml Fruchtpüree
  • 3 Blätter Gelatine
  • 1 Vanilleschote
  • 250 g Schlagsahne
  • 50 g Zucker
  • 250 ml Buttermilch

Das Püree auf 4 hübsche Gläser verteilen. Am besten einen Trichter benutzen, damit die Gläser sauber bleiben. Die Gläser einfrieren.

Einen tiefen Teller mit Wasser füllen und die Gelatine darin einweichen.

Die Vanilleschote aufschlitzen und das Mark herauskratzen

Die Sahne mit dem Zucker, dem Vanillemark und der Vanilleschote aufkochen, dabei ab und zu umrühren. Vom Herd nehmen und alles durch ein feines Sieb geben.

Die Gelatine ausdrücken und in die Sahne rühren, bis sie sich aufgelöst hat. 10 Minuten abkühlen lasse, dann die Buttermilch unterrühren.

Auf Raumtemperatur abkühlen lassen (meine war nach Zugabe der Buttermilch nur noch lauwarm).

Die Sahne auf das gefrorene Püree gießen.

In den Kühlschrank stellen und für mindestens 2 Stunden kühlen.

blueberry and buttermilk panna cotta

Being ill with a painful tonsilitis, which keeps me the week at home, I have a lot of time to spend with my blog. Lucky you!

Last weekend I made those beauties: Buttermilk Panna Cotta layered on blueberry puree.

blueberry and buttermilk panna cotta

Originally I wanted use up a mango fruit. I searched the internet and in the end I found a recipe at Tartelette’s. But as it came to peel the mango I realized it’s just over. Over ripe. Smelled a little bit alcoholic. So no dessert with mango then! But I already liked the idea of panna cotta. I mean I love panna cotta! My favourite dessert is coconut panna cotta. But I always want to try something different, new. And the buttermilk attracted me. Luckily it came into my mind, that I still have some frozen blueberry puree.

blueberry and buttermilk panna cotta

So after thawing the puree, I gave it into some nice glasses with the help of a funnel. And then I refroze the glasses with the puree. When it’s frozen it’s a lot easier to layer the panna cotta (or whatelse you like) on the puree so that they do not mix. The buttermilk gives the panna cottas a slight sour note. It tastes good, especially in combination with the fruit, but furthermore I prefer the classical preparation with cream.

I used leaf gelatine. And maybe a little bit too much. The recipe I adapted was with powdered gelatine. As I am not used to it and I’m liking the leaves, I tried to adapt it. The panna cottas were a bit too firm, but still good. I used 3 and a half leaf. I think 2 and a half or 3 leaves are enough. If you want to use powdered gelatine, the original recipe calles for 4 grams (1 3/4 tsp.) dissolved in 1 Tbsp. water.

And feel free to change the kind of fruit puree! I’m convinced, that it tastes delicious with (almost) every kind of fruit. Already thinking of apples, pears, quinces in this season or strawberrys in summer.

blueberry and buttermilk panna cotta

Blueberry and Buttermilk Panna Cotta

serves 4

Ingredients:

  • about 250 ml fruit puree
  • 3 leaves gelatine
  • 1 vanilla bean
  • 250 g whipping cream
  • 50 g sugar
  • 250 ml buttermilk

Give the puree in four nice small glasses with a funnel so the glasses stay clean. Freeze them.

Fill a soup plate with water and place the gelatine leafes in it.

Cut the vanilla bean lenghtwise without cutting all the way through. Scrape the seeds from the pods.

In a medium saucepan heat the heavy cream with the sugar, the vanilla seeds and the vanilla bean until the cream is just about to boil and the sugar is dissolved. Stir occasionally. Remove from the heat. Pour the cream through a fine sieve into a bowl.

Squeeze out the gelatine leaves gently. Whisk them into the cream until they are completely dissolved. Let cool for about 10 minutes and add the buttermilk.

Let cool to room temperature (mine already had room temperature after adding the buttermilk).

Pour the cooled cream onto the frozen fruit (a funnel is again helpful).

Place the panna cotta in the fridge and let them cool for at least two hours.