20 May 2012

I Made Myself Some Dessert & Photographed Some Sheep





Hello friends,

So another week has passed. Goodness. They just seem to fly by, don't they? For my part, I spent the week with a mild cold and fever finishing my remaining five exams, graduating from High School, and the weekend tinkering in the kitchen with batches of chocolate, cheese and rhubarb desserts. Oh yes, it's been a good week :) 

 
But I'm also short on energy, and have a gazillion things to do before I leave for vacation next Friday, so I'll keep it short today and leave with my favourite dessert of the week - rhubarb, raspberry & vanilla crème fraîche tarts, and rhubarb and strawberry soup, both loosely based on my grandmother's staple recipes. Rhubarbs are in season around here at the moment, and I nearly jumped for joy when I started spotting them in the vegetable aisle. You see, the rhubarb in my garden hasn't quite reached adulthood yet (let alone puberty), and so I used store-bought instead this time. It was still yummy. 



Oh, and perhaps I should mention a thing or two about these lovely sheep. You may think it's odd to have pictures of sheep alongside desserts, but I just couldn't resist. Lately I've noticed a flock of sheep grazing by the lake where I go jogging, and I finally remembered to bring my camera along with me this morning. Aren't they cute? I think I woke a few of the lambs from their beauty sleep (sorry), and one of the mothers looked positively angry, but the other sheep, rams and lambs were super photogenic. So I wanted to share them with you :)





Have a lovely week guys :-) 

Rhubarb, Raspberry & Vanilla Crème Fraîche Tarts

*Ingredients*
Sweet Tart dough (I used this recipe)
2.5 rhubarb stalks, cut into cubes à 2.5 cm (1 inch)
3 tbsp. brown sugar  
Powdered sugar, for dusting
Raspberries, for decoration

Raspberry & Vanilla Crème Fraîche Filling
4 tbsp. crème fraîche
1 vanilla bean, seeds scraped out 
4 tbsp. fresh or frozen raspberries
2 tbsp. flour
3 tbsp. caster sugar

1.Preheat oven to 160˚C (320˚C). Butter two small cake moulds (à 12-15 cm/4.7-5.9 inches) and line with sweet tart dough. Add a small sheet of parchment paper, and something heavy, like rice, on top. Blind-bake for 10 minutes, remove parchment paper/rice and bake for a further 5 minutes. Let cool.

2.Combine the crème fraîche, vanilla seeds, raspberries, flour and caster sugar together in a bowl. Spread evenly on the bases of each tart mould. Combine the rhubarb and brown sugar in a saucepan over medium heat, and cook for approx. 2-3 minutes. Remove all liquid, then cook for a further 2-3 minutes or until you're left with a thick syrup. Reserve the syrup, then place the rhubarbs evenly between the two tarts. Brush with syrup and bake for 25-30 minutes. Dust with powdered sugar before serving, and top with raspberries.


Rhubarb & Strawberry Soup

*Ingredients*
2.5 rhubarb stalks, cut into cubes à 1.5 cm (0.6 inch)
300 ml. (10.1 fluid oz.) water
50 g. (1/4 cup) sugar
2 tsp. cinnamon
1 vanilla bean, seeds scraped out
4 strawberries, halved

Combine the rhubarb cubes, water, sugar, vanilla seeds and cinnamon together in a small saucepan and let cook until the rhubarb turns mushy. Let cool completely and strain. You only need the liquid. Pour into two serving bowls, and add the halved strawberries.

    4 comment (s):

    Erin @ Texanerin Baking said...

    Congratulations on graduating! And living near sheep. That's pretty nice. :) The tarts and soup look good too. I bought rhubarb for the first time a few weeks but I don't think it was really rhubarb season quite yet. I'll have to give it another go.

    M said...

    supercutesheep! og fantastiske bilder, tror nesten iche på at d e amatørfoto!

    Marion said...

    @ Erin @ Texanerin Baking: Thanks! You should really try them :)

    @ м: Takk :)

    foodbeforebrains.com said...

    Nice one!

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