baking

All posts tagged baking

Baking With Booze: Campari Orange Cake

Published August 22, 2014 by The Feminist

Although my Baking with Booze series is an experiment all on its own, it wasn’t until I was baking this Campari Orange cake that I realized how risky these desserts were. With this cake, I was truly touching in the dark. Basically, I just improvised all the way through. It could have gone horribly, horribly wrong, but for some mysterious reason (I call it “being a baking genius”) it turned out to be the most wonderful cake you will have ever tasted!

Seriously, making sure that the levels of sweet and bitter marry beautifully together was a demanding balancing act. I wanted the cake to be sweet, but not too sweet. I wanted to be able to taste that typical Campari flavour, but without it being too grimacingly  bitter.

I swear, I was so nervous when I was about to taste this cake. (I even detected some heart palpitations!)

But once I took a bite out of  this cake, all my worries evaporated.

Mark my words: this cake is ridiculously delicious.

Furthermore, it was also ridiculously easy to make.

So yes, you would be an idiot not to bake it yourself.

The One and Only Campari Orange Cake

Ingredients:

  • 125gr ground almonds
  • 40gr plain flour
  • 1 tsp baking powder
  • 50gr caster sugar
  • 1 knob of butter (approx. 1 tbsp)
  • 50ml of olive oil
  • Zest and juice of 1 orange
  • 100ml Campari
  • 2 eggs

For the syrup:

  • 100gr caster sugar
  • 70ml Campari

Method:

  1. Preheat the oven to 160°C. Line a loaf tin with baking parchment.
  2. Mix together the oil, butter, eggs, Campari, orange zest and orange juice. Your mixture will look disgusting at this stage (totally normal!)
  3. Stir in the caster sugar, flour, baking powder and ground almonds.
  4. Pour the batter into the baking tin and bake in the oven for 45 minutes.
  5. Just before removing the cake from the oven, make your syrup. Bring the sugar and Campari to the boil on a low heat and let it reduce until you get a lovely syrup.
  6. Once the cake has come out of the oven, drizzle the syrup over the top. You can use all the syrup or only half of it (depends on how boozy you want your cake 😉 ).
  7. Let the cake cool completely before slicing it into thin (or thick) slices. The cake should be firm enough to slice, but still feel moist in the middle and taste as light as a feather when it goes into your mouth.

Baking With Booze: My Very Own Cooking Show

Published August 13, 2014 by The Feminist

Behold, dear readers. I’ve just started my very own cooking show.

Yes, me.

That crazy chick from Belgium.

It is a show about baking.

It is a show about booze.

It is a show about baking with booze.

Now before you start breaking out into a sweat because of the sheer marvelousness of it all, I do would like to warn you: this is anything but your regular cooking program. First of all, because it is supposed to be my quirky and foolish take on the classic cooking shows. Secondly, because my camera and editing skills are seriously below average. (Seriously below average!)

So  if you cannot stand watching such amateuristic work or just  don’t like staring at my face for more than ten minutes (I do use quite a lot of heavy Italian hand gestures), you can always simply read the recipe below.

Because this moist chocolate, lime, chili and rum cake served with a mint and lime flavoured sour cream deserves to be baked by you as well!

Ingredients:

for the chocolate cake:

  • 200gr butter
  • 200gr dark chocolate
  • 300gr caster sugar
  • ¼ tsp chili flakes
  • Juice of 2 limes
  • 100ml rum, plus extra to drizzle
  • 130gr plain flour
  • 1 tsp baking powder
  • 30gr cocoa powder
  • 2 eggs

For the soured cream dip:

  • 3 –4 tbsp chopped fresh mint
  • Zest of ½ lime
  • 200gr sour cream
  • 1 tbsp honey

Method:

  1. Preheat the oven to 150°C and line a loose-bottomed cake tin with baking parchment and grease it with butter.
  2. Put the butter, chocolate, sugar, chili, rum and lime juice together in a pan and melt on a low heat. Let it cool slightly.
  3. In a large bowl put together the flour, baking powder and cocoa powder.
  4. Pour in the warm chocolate mixture and stir until it forms one smooth consistency.
  1. Whisk in two eggs and pour the batter into the baking tin and cook for 30-40 minutes until the top of the cake is firm but the center is still gooey and soft.
  2. Meanwhile make the dip by mixing all the ingredients together.
  3. When the cake comes out of the oven, pierce the cake a couple of times and drizzle some extra rum over the top
  4. Let the cool completely before serving with a good dollop of soured cream.

Mediterranean Madness: Two easy, healthy and delicious recipes

Published August 7, 2014 by The Feminist

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I think my trip to the South of France and Italy has infected me with the “I want to eat Mediterranean food the entire time” virus.

I am obsessed with Mediterranean food at the moment. Especially vegetarian Mediterranean dishes. (And when I say “obsessed” I do mean “I dream about it when I go to sleep and I even crave olives and feta cheese when I wake up at 6 in the morning” )

Hence the following two recipes.

Believe me, dear readers. These recipes are the sh***. They are sunshine and summer on a plate! And mind you, I’m not saying this because I invented and cooked them myself – I  would even praise their deliciousness if they were made by my very own enemy!- but because they are just too awesome not to be replicated by all my followers.

Aubergine and Halloumi tray bake with Pomegranate and aromatic spices

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Ingredients (serves 1 hungry person, i.e. me)

  • 1 aubergine, cut into 0,5cm slices
  • 1 shallot, finely chopped
  • Seeds (or should I say “mesmerizing jewels”?) of ½ pomegranate
  • 70gr of halloumi cheese, cut into cubes
  • ¼ tsp cumin
  • Pinch of chili flakes
  • Pinch of cinnamon
  • ¼ tsp za’atar
  • ¼ tsp turmeric
  • 2 tbsp Martini (Because no Martini, no party right?)
  • 1 tsp honey
  • Fresh basil

Method:

  1. Preheat the oven to 200°C. Heat a tablespoon of olive oil in a pan and fry the aubergine and halloumi for a couple of minutes until golden brown. Season with salt and pepper and all the other spices I mentioned in the ingredient list. Transfer to an oven-proof dish.
  2. In that same pan, fry the shallot for a couple of minutes. Add the honey and martini and a splash of water. Let it simmer until you get a lovely jus. Drizzle the jus over the aubergine and halloumi and put in the oven for 10 minutes.
  3. Scatter the pomegranate seeds on top of the dish and put back in the oven for 5 minutes. Before serving, finish with a generous sprinkling of fresh basil.
  4. Delish!

Grilled Vegetable and Halloumi Filo Pastry Pie

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Ingredients (serves 4)

  • 2 courgettes, sliced
  • 4 peppers (different colours, of course)
  • 200gr halloumi cheese, thinly sliced (I do love my halloumi cheese)
  • 1 large (or gigantic!) Coeur de boeuf tomato, thinly sliced
  • Fresh basil
  • 6-8 sheets of filo pastry

Method:

  1. Grill the peppers in a hot oven until their skin turns black. Let them cool slightly before removing the burnt skin (to spare your lovely and delicate fingers!) Switch the oven to 200°C.
  2. Grill the courgette slices.
  3. Grease a round loose-bottomed baking tin with olive oil. Put approx. 3-4 sheets of filo pastry in the thin, and make sure some of the pastry is hanging over the edges of the tin.
  4. Now put a layer of courgettes onto the pastry, followed by grilled peppers, halloumi and tomato. Do not forget to season with salt and pepper and make sure you put some basil leaves in the pie as well! Use up all the ingredients and cover the pie with the remaining filo pastry sheets and the edges of the bottom layers. Brush with olive oil and put in the oven for 25-30 minutes.
  5. Serve with a fresh salad.

Drop It Like It’s Hot: Plum and Rosemary Tarte Tatin

Published August 3, 2014 by The Feminist

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I know what you’re all thinking: Why the hell is she linking a delicious tarte tatin with dirty, feminist-infuriating Snoop Dog lyrics?

It is indeed a reasonable question to ask. But fear not, fellow feminists: I have not yet lost my feminist-ranting skills, I just thought the term “drop it like it’s hot” actually describes really well the mental horror one has to go through in order to dare and flip a tarte tatin.

If you have ever tried to make one, you will definitely be able to relate to the following description: You take your hot pan out of the oven… and you leave it to rest for a couple of seconds… while you figure out the best way to flip that flaming hot pan… and to make sure the tarte tatin remains intact… and that it doesn’t start leaking hot caramel juices onto your palms… or drop to the floor…

I’m sure some of you think this is a highly familiar scenario. I love baking, I do. And honestly, I am quite good at it. But I am –hand on heart- as clumsy as Bridget Jones trying to hoist herself into a pair of shaping underwear. I drop things on a regular basis. I constantly knock things over. I sometimes trip over my own feet while waiting in line at the drug store (seriously, how is that even possible?).

Hence, flipping things upside down is not my forte.

So there I was, staring from the hot pan, to the plate on which it was supposed to end up, back to my hands and arms that were appointed the dreadful task of having to flip the pan over.

Damn, I really should have considered working on my arm muscles at the gym!

I felt my heart beat inside my throat. My hands were shaky and drops of sweat were gathering on my forehead.

I counted to three.

One.

Two.

Three.

I flipped the pan, eyes closed.

The delicious tarte tatin almost ended on the floor. Almost.

I nearly burnt myself on the hot pan. Nearly.

But even though it was touch and go, that brilliant tarte tatin made it onto the plate safe and sound.

Cheers for me!

If you are like me (i.e. a clumsy chick with zero arm muscles), it might seem too much of a daunting predicament to put yourself through in order to get a dessert on a plate. However, this plum and rosemary tarte tatin is worth it. The tangy and sharp plum marries perfectly with the fragrant rosemary and the sweet caramel melts it all together with a heavenly comforting touch. Add to that some crisp puff pastry (hurray, it wasn’t soggy!) and some fresh Greek yoghurt rippled with honey to go on top and you just know that the grand flip-the-hot-pan adventure will soon be forgotten…

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Plum and rosemary Tarte Tatin

Ingredients:

  • 9-10 plums, cut in half
  • Sheet of puff pastry
  • 60gr caster sugar
  • 40gr muscovado sugar
  • 50gr butter
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp Cointreau
  • 1 tsp corn flour
  • 100gr Greek yoghurt
  • 2 tbsp honey

Method:

  1. Preheat the oven to 200°C. Melt the butter in a large pan and add the two types of sugar. Slowly let it dissolve into a lovely caramel. Stir in the Cointreau mixed with the corn flour and let it bubble for a couple of seconds. Sprinkle in the rosemary. Put the halved plums into the caramel, cut-side down, and top with the puff pastry. (Make sure the pastry is nicely tucked into the edges of the pan.
  2. Put in the oven for 20-25 minutes until golden brown.
  3. Meanwhile mix the yoghurt with the honey.
  4. Remove the hot pan from the oven and let it cool for a couple of minutes before flipping/serving. (if you see that there is a lot of liquid in the pan, try and scoop it out a little bit before flipping.) Flip the tarte tatin onto its head and onto a nice plate. Garnish with a couple of rosemary twigs and serve with a dollop of Greek yoghurt.

Meet My Inner Magician: Banana and Cardamom Upside-Down Cake

Published July 6, 2014 by The Feminist

banana

Admittedly, this is not the most attractive looking cake, but trust me when I say that what it may lack in appearance it totally makes up for in flavour. The great benefit of baking things upside down is that it creates the loveliest and moistest of all cakes. Moreover, successfully flipping the cake once it has come out of the oven (and has cooled) makes you feel like a million dollar magician. In one fell swoop I managed to transform a plain, dull-looking cake into something that looks somewhat außerirdisch exotic. (Eat this David Copperfield! I’d like to see you conjure a delicious banana upside-down cake out of a top hat!)

This exquisite cake has an incredible “banany” flavour. However, while I was assembling the cake, I suddenly realized that I didn’t have enough bananas lying around in my kitchen to fill the entire bottom of the cake tin.

Quel problème.

So I decided to add some sweet melon as well. This added an extra fruity dimension, but given that this cake is called a banana upside-down cake, you don’t need to add the melon, should you decide to bake this one yourself. (and let’s be honest, you would be mad not to give this one a try!)

This is not where our flavour palate ends, dear readers. Because besides the gorgeous banana (and melon), I also added aromatic cardamom seeds and –brace yourself! – gin.

Yes, gin.

It didn’t make the cake taste boozy, but it added some extra herby and aromatic freshness together with the cardamom. (Plus: it’s just really cool to say that I put gin in my cake)

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Ingredients:
• (at least) 3 bananas, sliced
• 1 tsp cardamom seeds
• 4 tbsp gin (I used Bombay sapphire)
• 150gr butter
• 150gr caster sugar, plus two tablespoons extra
• 3 eggs
• 150gr plain flour
• ¾ tsp Baking powder
• ½ tsp Bicarbonate of soda

Method:
1. Preheat the oven to 170°C. Put baking parchment at the bottom of a loose-bottomed cake tin and grease with butter. Sprinkle two tablespoons of caster sugar on the bottom of your tin and layer the banana slices snugly on top of it. Sprinkle some cardamom seeds on top of the bananas (approx. ½ tsp)
2. Make the batter by mixing together the butter and sugar until pale. Mix in the eggs one at a time. Now add the flour, baking powder and bicarbonate of soda and the remaining cardamom.
3. Finally stir in the gin and pour the mixture on top of the banana slices.
4. Bake in the oven for 25 minutes and leave to cool completely before flipping the cake upside down.
5. If you want to add an extra caramelized top, sprinkle some extra sugar on top of the cake and put it bake under the grill for a couple of minutes.
6. Tadaa!

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Like Starbucks, Only Better: White Chocolate Mocha Cupcakes

Published June 28, 2014 by The Feminist

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Did you ever hear about “the afternoon slump”? When your head feels like a box filled with bubble wrap, your energy level is below zero and when you wish your desk could turn into a mattress and pillow?

Sounds familiar, doesn’t it? Well, when I am in need of a pick-me-up, I always go to Starbucks for some coffee. One of my favourite beverages from Starbucks is the white chocolate mocha. Strong espresso, comforting white chocolate sauce and soothing steamed milk… could there possibly be anything better than that?

Yes.

Espresso, white chocolate and milk all mixed into one cupcake.

One cupcake!

This cupcake is a true teatime delight and will give you just that caffeine boost you were looking for! So forget about Starbucks! This time you will get your afternoon treat from your own kitchen!

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Ingredients (makes 6 regular or 4 large cupcakes):

  • 2 tbsp coffee granules
  • 100gr white chocolate
  • 75gr Greek yoghurt
  • 50gr soft light brown sugar
  • 150gr plain flour
  • 1 tsp baking powder
  • 90ml semi-skimmed milk
  • 1 egg
  • 1 tbsp vegetable oil
  • ¼ tsp ground cinnamon

Method:

  1. Preheat the oven to 200°C. Line a cupcake tin with cupcake cases.
  2. Mix the sugar and coffee granules together to create a less lumpy mixture. Toss the flour, cinnamon, baking powder into the bowl with the coffee-sugar mixture and mix well until everything is incorporated.
  3. Beat the egg with the milk, yoghurt and vegetable oil together in a jug. Pour into the dry ingredients and mix. Chop up 40gr of white chocolate and stir it in the batter.
  4. Pour the cupcake mix into the cases and bake for 15 to 20 minutes.
  5. Leave to cool completely. Once cooled, melt the remaining white chocolate in the microwave and drizzle over the cupcakes.

 

An Elaborate Dessert for An Elaborate Writer: Rococo Rhubarb and White Chocolate Cake

Published June 20, 2014 by The Feminist

rococo

Rococo. Apart from this word’s very alluring and joyous syllables, I have always been a fan of Rococo because of its decorative style of art. I love how Rococo is anything but subtle. How it is abundantly rich in ornamentation. Decoration… foliage… flowers… animals… joy… love… wit…

It is basically a visual representation of my very own brain, because just like Rococo, I am anything but subtle.

I don’t do sober. I decorate.

I twist and twirl, jump and jive, rock and roll.

Whether it’s my thoughts, my fashion style or my writing, I never manage to stick to the basics. I elaborate. I elaborate a lot. Why would I want to remember easy riddles, if I can plunge myself into a maze of thought-provoking wizardry? Why would I wear basic jeans, if I can put on a psychedelic printed peplum skirt? Why would I want to get my point across using but a few words, if I can use an entire Oxford dictionary?

Basically, Rococo is me in art-form. Or maybe I am Rococo in human form?

Whatever it is, I just want you to know that being elaborate is okay. It is okay to decorate your emotions with extremes. From high degrees of lightness and petite prettiness, to ravenous intensity and profound melancholia.

In Rococo, there is no such thing as moderate elaboration.

Not in thoughts, not in fashion, not in words…

And definitely not in food.

This delicious rhubarb cake is the embodiment of Rococo. It may not look very decorative, but once you’ve tasted it, you will realize why this cake is rococoppropriate. Not even the biggest, oldest, Shakespearean-approved dictionary will suffice to describe the taste of it.

The sharpness of the rhubarb (tons and tons of rhubarb!) gives a tart flavour, the white chocolate is like a heavenly sweet hug and the gluten free body of the cake (I used ground almonds only) makes it delectably moist and scrummy.

This cake Ro(coco)cks.

Believe me.

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Ingredients:

  • 80gr white chocolate
  • 35gr butter
  • 2 eggs
  • 40gr caster sugar
  • 4 large rhubarb sticks
  • 2 tbsp ground almonds, plus extra to decorate
  • ¾ tsp baking powder
  • Handful of chopped pistachios

Method:

  1. Preheat the oven to 170°C. Line a small rectangular baking tin with baking parchment.
  2. Heat a knob of butter in a small pan and sauté the rhubarb with 2 tbsp of caster sugar until tender. Remove from the heat.
  3. In another pan, melt the butter and white chocolate together. Stir until combined.
  4. In a large bowl, whisk the eggs and sugar together until pale and smooth. Slowly pour in the melted chocolate-butter mixture and mix well.
  5. Stir in the baking powder and ground almonds and pour the mixture into the baking tin.
  6. Scatter the stewed rhubarb into cake mix. It is a lot of rhubarb, I know. But believe me, it is worth it. It will create a lovely moist cake, packed full of rhubarby goodness!
  7. Sprinkle some chopped pistachios over the top and finish with an extra sprinkling of ground almonds.
  8. Bake in the oven for 25-30 minutes.

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Pizza Lovers, Be Warned: Pizza with Strawberries, Goat’s Cheese and Pink Peppercorn

Published June 15, 2014 by The Feminist

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Forget all the pizza knowledge you have acquired throughout your pizza-adoring life, because it is time for a reset!

A pizza is not just a brilliant edible plate to help you transport tomato sauce smothered with mozzarella into your mouth, it is also –and more importantly- a white canvas that you can paint with all the yummiest flavour combos on the planet. And when I’m talking about flavour combos, I don’t mean the usual peperoni-cheese/ tuna-olive / ham-pineapple (oh horror!)/ …

Oh no. What I mean by yummy flavour combos are those bonkers, stylish, avant-garde flavours you would normally never put on a pizza. Not in a million years. And yet you do it, because you’re the Queen of Flavour Bombs and trust your own foodie instincts.

A couple of days ago, I (the one and only Queen of Flavour Bombs) had a pizza epiphany:

I.Put. Strawberries. On. My. Pizza.

I put strawberries on my pizza.

Iputstrawberriesonmypizza.

Merely saying it, makes my mind boggle with foodie lust.

Seriously, dear readers and fellow pizza aficionados. This pizza is in every possible way the best thing on this whole damn planet (and far far beyond!).

It’s the classic, posh combination of strawberries, pink peppercorn and balsamic vinegar.

Put on pizza dough.

Together with goat’s cheese.

Some extra juicy nectarine.

And to finish some fragrant basil.

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I’m in heaven.

And if you would like to join me – there is plenty of room on my cloud – here is the recipe:

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Ingredients:

  • One pizza sheet
  • 1 nectarine, cut into slices
  • 2 handfuls of strawberries, sliced
  • 100gr mozzarella, thinly sliced
  • 100gr goats cheese, crumbled
  • Basil (lots and lots of it)
  • Balsamic vinegar
  • Pink peppercorns, crushed

Method:

  1. Preheat the oven to 250°C.
  2. Roll out your pizza dough and brush with olive oil. Sprinkle on some salt, pink peppercorn and basil leaves.
  3. Layer the pizza with thin mozzarella sliced. Season with salt and pink pepper.
  4. Now put on the fruit. Season with pink pepper.
  5. Crumble on the goats cheese.
  6. Put in the oven for 15 minutes.
  7. Before serving, drizzle on some balsamic vinegar and sprinkle lots of basil leaves over the top.

Looking For Frenchspiration: Lavender and Lemon Curd Cupcakes

Published June 10, 2014 by The Feminist

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Imagine you’re craving something sweet but don’t have a lot of baking ingredients lying around. Imagine you’re hungry. Imagine you’re me.

Well, then you would probably look across the Belgian border and get your inspiration from the French. France is known for its classic and yet simple desserts and tarts, so it would have been absurd not to go in search of some Frenchspiration!

So there I was, sitting in my garden with the sun shining on my face, asking myself one simple question: If I were in the South of France right now, what would I want to eat? As if it were a sign from above, this stupid, annoying fly/bee/ weird-looking-and-flying-kind-of-object started harassing me. I chased it down the garden until the unidentifiable flying object managed to seek asylum in a bush of lavender.

Lavender!

The French Gods had spoken.

Lavender is probably the Frenchiest of things imaginable (Next to croissants and wine of course. ) and it is a marvelous ingredient to cook with. From lavender and honey roasted lamb shanks to lavender and apple tarte tatin. Lavender is  something that belongs in everyone’s kitchen, not just everyone’s bathroom.

Apart from the lavender, lemon is the other main flavour in this dainty cupcake. Since I didn’t have fresh lemons lying around, I decided to use my cherished jar of good quality lemon curd instead. It gave the cupcakes a zingy flavour and its sticky richness was hugging my dessert-loving heart.

Lavender and lemon are truly a match made in heaven. C’est l’amour.

Trust me. (The French know a thing or two about love.)

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Ingredients (makes 6):

  • 1 egg white
  • 1 jar of good quality lemon curd
  • 1 ½ tsp fresh lavender, finely chopped (plus some extra to garnish)
  • 20gr butter
  • 60ml milk
  • 60gr plain flour
  • 70gr caster sugar
  • ¾ tsp baking powder

Method:

  1. Preheat the oven to 170°C. In a large bowl, mix together the butter, sugar, flour and baking powder until you get a sandy consistency.
  2. Stir in the lavender and pour in the milk. Mix well.
  3. Add the egg white and whisk until everything is combined. Stir in a tablespoon of lemon curd.
  4. Pour the mixture into your cupcake cases and bake in the oven for 20 minutes.
  5. Leave to cool completely before spreading a generous layer of lemon curd on top. Finally, sprinkle on some extra lavender
  6. Bon Appétit!

 

 

Here Comes The Sun… Sort Of. Super Easy Summery Strawberry and Pistachio Tarts

Published June 2, 2014 by The Feminist

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I used to hate Mondays. It marks the beginning of a week full of work, stress, frantic grocery shopping and much, much more.

Until today. I forced myself to stop worrying about upcoming tasks. I told myself that it’s okay to take some me-time and relax. After all, Archimedes would never have discovered the Archimedes principle if he hadn’t taken the time to relax and take a bath. Isaac Newton would never have discovered gravity if he hadn’t taken the time to chill out under a tree. Shakespeare would never have written Romeo and Juliette, if he hadn’t taken the time to get drunk and pass out on his couch. (Actually, I don’t know whether that is true, but he just looks like someone who enjoyed to drink a lot of wine, so humor me for a second.)

So I asked myself the question: What would Shakespeare do?

He would probably tell me something like this:

Aren’t thou bored, Eveline? Aren’t thou bored of spending thy time doing shitty things? Thou should not spend the greenness of thy youth working thy arse off. Have faith in me, for I have faith in thee”

[In my head, Shakespeare sounds an awful lot like Peter Dinklage]

And then he added:

“Have a cup of tea and some nice strawberries.”

I don’t know about you, dear readers, but Shakespeare surely sounds like a trustworthy fellow. So I followed good ol’ William’s advice and had a very pleasant relaxing afternoon with a cup of tea and homemade strawberry tarts.

Although the weather outside was not exactly screaming heat wave, with these little tarts I was able to create my own sunshine. Call it an eternal sunshine of the spotless mind. (Shakespeare would have loved that.)

This delicious puff pastry tart is filled with a fresh Greek yoghurt-cream cheese mix with fragrant lime zest, and was topped with fresh strawberries and crunchy pistachios. It transported me to sunnier places.

In my head, it looked like this:

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Needless to say, my current surroundings were definitely not that tropical. But the fact that this tart managed to make me believe I was actually in such a magically exotic place, says a lot.

So thank you, Shakespeare. From now on, I will love Mondays!

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Ingredients:

  • One sheet of puff pastry
  • 1 egg
  • Honey
  • Pistachios, finely chopped
  • 250gr cream cheese
  • 120gr Greek Yoghurt
  • Zest of one lime
  • Fresh strawberries, sliced

Method:

  1. Preheat the oven to 200°C. Cut the puff pastry into four rectangular shapes and with a knife, lightly score a border of 0,5cm from the edges. Brush the edges with beaten egg. Bake in the oven for 15 minutes, or until golden and puffed up. Let it cool completely.
  2. Gently press the center of the tarts to make room for the filling. Brush the edges of the pastry with honey and sprinkle on some chopped pistachios.
  3. Mix the yoghurt and cream cheese together in a bowl. Add the lime zest and 2 tbsp of honey.
  4. Spoon the mixture onto the puff pastry tarts and garnish with strawberries. Finish with some extra pistachios.