Thursday, February 26, 2015

Swedish Flat Cookies

During the New Year holidays, I was experimenting with several sorts of cookies for non-stop feasting, and this recipe has been one of those. Light and crunchy, the cookies were gone in a couple of days! Well, actually, non of my pastries usually last any longer [humble smiley face;], and i've never succeeded yet at holding any of my baked stuff in reserve. Yeah, so many temptations and ... such weak-willed eaters!
Before i give you the recipe, let me show you first my recent  gain -- this small chest that came from my friend's family. She is a kind of person who loves everything new only, so she, without any hesitation, kindly allowed me to save life to this respectable long-liver.
Yes, it is more than ... 100 years old, can you imagine?! Though, it has non other special value except its age. I still cannot decide what to keep in there... any ideas?
[recipe credit: Christian Teubner and Annette Wolter's big book of pastry (original German edition: @amazon.co.uk).]   250 g butter ⌘  120g sugar  ⌘  1 egg  ⌘  400g flour  ⌘  1 tsp baking powder  ⌘  1/2 tsp salt  ⌘  1 egg's white  ⌘  1/4 cup brown coarse-granulated sugar  1/4 cup of cinnamon in powder
1.  Beat together the egg, butter and sugar until fluffy.
2. Gradually, add sifted flour and baking powder to make dough.
3. Shape the dough into ball and put it in a fridge for ab. 3 hours.
4. Preheat the oven up to 200C. Slice the dough into 3 parts and work with each part individually.
5. Sprinkle the carving board with flour, and roll out every sliced part of the dough into flat sheets to a thickness of 3mm. Cut out small rounds (ab. 6mm) (i used liqueur glass for this purpose).
6. Lay out the cookies onto a baking tray. Slush the cookies with slightly beaten egg yolk, sprinkle with the mixture of brown crystaline sugar and cinnamon.
7. Bake in the middle for 8-10 minutes.

Tuesday, February 17, 2015

Dried Cherries & Spinach Salad

I was naively thinking to surprise you with this unusual salad but... it's already at MARTHA STEWART. In case it still sounds new to you, have a look at my trial and make a bowl for yourself! I've spotted a version with a goat cheese too, so... experiment and enjoy! :)
As the salad is quite hot, and if you have any problems with your stomach or digestive system, you should better refrain from consuming this. If not, you'll experience an interesting taste and energize yourself quickly with vitamins!

Thursday, February 12, 2015

Arts: Still Life by Shin Jong Sik

While we are not far away yet from the art topic, here's some wonderful watercolours by a Korean artist Shin Jong Sik! Filled with natural light, his paintings radiate joy & a sense of peacefulness! Love, love! :) [via here