Mom says it’s not that vintage claiming they bought this glazed iron dish in the 80s, but to me this looks like 60s, doesn’t it? I rediscovered it at my grandparents’ place, and since it’s been out of use for quite a long time, I’ve decided to bring it back to life. Cooking in vintage (and pseudo-vintage) dishes and pans certainly adds up to the whole process, making it more enjoyable in a way.
I’ve already tried baking bread in this vintage Soviet cookware twice and I must say it takes a bit longer than in my previous (and unfortunately now broken) glass baking dish.
The bread turns out quite moist with thick crust, reminding me of that bread you would buy some years ago (good ol’ times, ya know).
I baked the loaves about 25-30 minutes with the lid on and then about 25-30 minutes more without, including some minutes out of the dish as well.
The first time I baked in this dish, the lid left an indent in the top of the loaf, the other time it didn’t. Both times I used baking parchment although I should probably try greasing the dish for a change to see how it goes.
And here’s the sourdough rye bread baked with that very flexible recipe I’ve been using for quite a while – makes you pretty lazy though cause it’s so fool-proof and easy:
And now on to another lazy recipe. There’ve been quite a few dried fruit recipes in the kitchen (and in my blog) recently. Well, you see, with this very capricious autumn-like summer in St Petersburg one has to find some solutions to substitute the energy you would otherwise get from the sun (and good mood). And even though we can buy nectarines from Tanzania (!), they all taste a bit bland (and sometimes are hard as wood), so you naturally turn to using dried fruits and nuts instead.
A pretty nice combination from my recent experiments – dried cranberries, walnuts and dark chocolate in a sort of spice cake, with brown sugar creating a crunchy crust, and these date and hazelnut muffins:
1 year ago – Spinach Pie with Phyllo Pastry for Midsummer
2 years ago – Rolling Pin Recipes: Flatbread, Pie and Sweet Buns
3 years ago – Two Ways To Make Russian Carrot Patties
4 years ago – Soviet Kitchen Heirloom
5 years ago – Sourdough Bread with Dates and Flaxseeds
Date and Hazelnut Muffins recipe will make 12 coffee-flavoured muffins. The amounts of the ingredients are quite approximate!
- 2 eggs
- 150 g sugar
- vanilla extract
- 50 ml sunflower oil
- baking powder
- baking soda
- 300 g flour mixed with ground flaxmeal and flaxmeal flour (super fine ground flaxmeal, aka flax porridge), approximately
- 1/2 tsp ground coffee
- orange juice
- chopped dates
- roughly chopped hazelnuts, toasted / microwaved
Beat eggs with sugar, add vanilla extract and sunflower oil. Mix flours with baking powder, soda, coffee and spices, and add the flour mixture to the eggs alternating it with orange juice (I usually do it in 2 doses, starting and ending with flour. And if I add too much of either dry ingredients or liquids, I just add more of the other). Do not overmix. Add chopped dates and nuts. Divide the batter among 12 muffin cups (I was using paper cases too) and bake in the preheated to 210 ‘C oven for about 20 minutes.
Remarks: I added two kinds of flaxseed meal / flax flour to these muffins, a rougher and a finer grind. I think adding bran or some other kind of flour would work as well.
Result: These are sweet muffins, with a crunchy sugary crust and a delicate coffee flavour – just a hint! They puffed up nicely too. And who doesn’t like those tasty-tasty hazelnuts?
This recipe goes to my Sweet collection where you will find more muffins and dried fruit recipes.