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Books & Spoons Recipe: The Pink Berry Porridge

28/8/2015

Lingonberries, 'the mountain cranberry', is a highly under-appreciated berry. Here they grow in the forest wild, and people pick them, freeze them, and enjoy them in different forms through the winter. Yes, they are sour in taste by themselves, but lovely with little twists.
This porridge was one of my childhood staples, and it brings back lots of great memories. Just the color of it makes me smile.
The cold porridge is great as an after school snack, a little evening meal, breakfast, or as a dessert. It's airy and smooth texture is dreamlike, and with little bit of sugar on the top and milk on the side, and I am transferred back in time... It is really easy to make, takes a little effort, and is very affordable, with just few ingredients!
I have added some alternative solutions as well, if lingonberries are not available in your area. I hope you enjoy it!
~ Cheers!

THE BERRY PORRIDGE

1 liter / 2 pints of   Water
3 dl / 2,3 cups       Lingonberries
1 ½ dl / 0,6 cups   Semolina
1-2 dl / 0,5-1 cup Sugar

ALTERNATIVES FOR LINGONBERRIES

- 5 dl / 2 cups rhubarb pieces, ¼ teaspoon cinnamon
- 6 dl / 2,5 cups apple slices, ¼ teaspoon cinnamon
- 200 g / 7oz of dried, soaked apricots
- 200 g / 7oz dried plums
- 200 g / 7 oz of dried dates

1. Boil the lingonberries in the water for about 10-20 minutes until most of the color is gone from them.
2. Strain lingonberry shelling out, and put the juice back on the stove
3. Whisk the semolina and add the sugar in the nearly boiling lingonberry juice
4. Boil the porridge in the medium temperature, stirring, for about 5 minutes.
5. Let the pudding cool, and whisk it until light in color.
I set my porridge to cool in the Kitchen Aid mixer bowl, so when it is cooled off, I just put it in the mixer, and let it whisk until light in both color and texture

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Books & Spoons recipe: QUICK & EASY BLUEBERRY PIE

21/8/2015

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There isn't really a summer, at least for me, until you have a slice a blueberry pie, still warm after baking.
There are as many great blueberry pie recipes, as there are bakers out there, and most have several different kinds, but here is one of them.
I hope you enjoy it, and last days of summer!
~ Cheers!

QUICK AND EASY BLUEBERRY PIE

4                            Eggs
3 dl / 1,2 cups       Sugar
7 dl / 2,8 cups       All-purpose flour
3 tsp                      Baking powder
1 TBSP                 Vanilla extract
200 g / 7 oz           Margarine, melted
2 dl / 0,8 cups       Milk
200 g / 2 cups       Fresh Blueberries

1. Line a 25 x 35 centimeters-sized baking dish with baking paper.
2. Beat the eggs and sugar until fluffy and white.
3. Gently stirring, add to the egg mixture, alternately, mixed dry ingredients, melted margarine and milk.
4. Stir until smooth.
5. Stir half the blueberries into the mixture
6. Pour the batter evenly across the bottom of the dish.
7. Sprinkle with remaining blueberries.
8. Bake the pie at 200 C // 390 F for the lower level of the oven 30-35 min.
9. Let it cool briefly before removing the pan.

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Books & Spoons Recipe: HOMEMADE MARINARA

7/8/2015

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I love this time of the year, when all the produce is ripening, and going to the Fresh Market is like a treat, with the abundance of the products.
Amongst many other fruits and veggies, tomatoes are in season right now, and what better time to make tomato salads, serve mozzarella with fresh tomatoes, make homemade salsa and/or marinara sauce!
Now would be the perfect time to make a big pot of marinara, that you can either preserve for the winter months, or invite all your friends over and have a big pasta party!

A couple things I've learned along the way, that I want to share with you.
- If you are going to use the canned/per-processed tomatoes, always choose the whole, peeled tomatoes for the sauce. They are the least processed ones, and thus perfect for the sauce. And no flavored ones, those flavors you can add to the sauce yourself.
- Many of the recipes are using carrots and celery. The bitterness of celery distracts from the sweetness of the tomatoes, while the shredded carrots make your sauce orange. Keep it simple, keep it tasty.
- Sweat the onions and garlic over medium heat for about 15 minutes, to bring out their sweetness and make them soft. Also, this would be a perfect time to season generously with salt and pepper. Maybe even a dash of sugar. Add more salt and pepper with the addition of tomatoes. And to taste at the end.
- Instead of chopping your tomatoes, crush them in the pot with a potato crusher. You save not only time, a mess, but also a good portion of the juices.
- Marinara doesn't have to be all smooth, when making at home, you can choose the consistency yourself. Remember, pulse, no puree.
- Herbs. If you use dry herbs, like oregano and thyme, add them with the onions. They will release more of their natural oils and flavor, when cook on a medium heat. Using fresh herbs, like basil, add them at the last minute, so they don't get bitter and earthy taste. And rosemary, in my opinion, is too overpowering for a light marinara sauce.
I hope you all enjoy it!
~ Cheers

HOMEMADE MARINARA SAUCE
6-8 servings

5 pounds of fresh tomatoes, peeled (to peel, cut a small "x" on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off)
¼ cup olive oil
3 medium onions, diced
8 cloves of fresh garlic (or more to taste), finely minced
⅓ cup fresh basil leaves, finely chopped
1 sprig of fresh thyme leaves (or ½ tsp dried)
1 sprig of fresh oregano (or 1 teaspoon dried oregano)
2 bay leaves (remove when done)
2 sprigs of parsley (or 1 tsp dried)
1 teaspoon sea salt & pepper

1. Pour the olive oil into a large stockpot over medium heat.Add diced onions, garlic and herbs, if using dry. Season with salt and pepper.
2. Saute for 15 minutes on medium heat until onions are translucent and tender.
3. Add tomatoes. Season with salt and pepper
4. Simmer on low heat for about 2 hours or until slightly cooked down.
5. Add a pinch of sugar or teaspoon of honey, if needed
6. Remove sprigs of herbs, if using fresh

Don't forget the Parmesan Cheese on the top!

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Books & Spoons Recipe: The Pink Berry Porridge

Books & Spoons recipe: QUICK & EASY BLUEBERRY PIE

Books & Spoons Recipe: HOMEMADE MARINARA

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