Tag: experiment

cookies · Family recipe · on USSR / Russia · sweet · traditional Russian recipe

Rozochki or Cream Cheese Meringue Roses

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Rozochki

Unintentionally – but quite justified – I’ve taken a sort of a sabbatical from my writing here. With all the editing of the translations of Turkish (!) soap operas and various documentaries and TV programs, I just seem to be not very fond of computer in the evenings. But let’s do it, let’s open this new year with a revival of an old recipe that our family friend once shared with my mother.

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Who knows how old this recipe actually is but my guess is that it came into our family no later than 1988 – judging from one of the ‘nearby’ recipes in My Mom’s cookbook that has this date next to it. And as you can imagine the recipe is pretty laconic (see the first one at the top of the picture above). Though I would rather call it – lacuna-ic. Just as I did with my Granny’s recipe for Jam-filled Cigars, this Soviet recipe was non the easier in terms of deciphering (or rather guessing) the instructions.

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Before getting our teeth into the soft pastries / cookies, could we pause for a moment to marvel at this powder box from the early 1970s that belonged to my Granny. For no particular reason, just wanted to share with you my fascination for the Soviet ingenuity. Let’s unzip the box…

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…And ho-o-op we find the mirror and the (metal!) protective screen with a tiny lock at its right. The engraved emblem says Leningrad and bears the most recognizable symbol of the city, the Peter and Paul Fortress. And then we turn the screen over…

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…To find yet another protective screen – a gauze one this time that covers powder puff and the powder itself. I remember that I used to play with this box when we were coming or even staying over at our Granny’s – I used to be a fan of all things ‘lady’, imagining myself in the times of Frances Hodgson Burnett‘s stories. The other paraphernalia that played the part in my imaginary life were my Granny’s super-fine gloves, a silk scarf and a straw hat. Oh yes 🙂

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And now on to the food part – to the rozochki or small roses cookies (sic). The main trick with this recipe was that my mother couldn’t really recall the procedure. The instructions in her cookbook were apparently taken down at the time when they were pretty obvious and the only thing she might need were the exact figures for the ingredients. But since then (God knows when, late 1990s, I guess?) she has not baked these quasi-cookies at all and naturally the recipe has now presented itself as quite a riddle both to her and to me. But we did it, somehow.

Rozochki

1 year ago – Bird Cherry Birthday Cake

2 years ago – Peanut Butter Post

3 years ago – How to Make Silky Cream Cheese at Home (that’s what you do when you work from home)

4 years ago – Two Spinach Pies and Spinach…Rice

5 years ago – Rye Malt Bread, Two Versions

6 years ago – 2 Energy-Boosting Sweets to Keep Your Mind and Spirit Up

Rozochki or Cream Cheese Meringue Roses adapted from our family friend’s recipe.

Ingredients

For the pastry:

  • 1-1.5 cups cottage cheese – see remarks below
  • 100-120 g butte, softened
  • 2 egg yolks
  • 1-1.5 cups flour

For the filling:

  • 1 cup sugar
  • 2 egg whites
  • pinch of baking soda
  • pinch of salt

Procedure

First, make the pastry. Mix the cottage cheese with the butter and the two egg yolks, add in the flour. Adjust the amount of flour / cottage cheese in your pastry. It’s ok if the grains of cottage cheese are still visible. The consistency should not be very tough, just enough to be rolled out in some flour. Shape the pastry into a ball, cover and set aside (somewhere cool / cold).

Make the filling by beating the egg whites with the sugar, salt and soda with a hand-held mixer. The desired consistency here is what you would get with the meringue – a sort of a thick spreadable cream. Preheat the oven to 200-210 ‘C.

Now you can either roll out the entire piece of pastry or in parts. Use flour generously to avoid a sticky mess and rerolling. Roll it out into a rather thin rectangle and spread the filling quite generously onto the surface, leaving a margin on the long side (though the filling will start escaping anyway). Start rolling from the long end – gently and not tight – into a log. Cut the log across into as many pieces as you want (roughly two fingers wide) and carefully transfer onto baking paper / mat cut side up. Put your fingers round the bottom part and gently press them so that the upper part opens up into a ‘rose’. Repeat with the rest of the pieces and with the remaining pastry. Space the roses apart as they will puff up and also spread out even more in the oven (so you might want to bake these in two batches). Bake for 12 minutes on the middle rack and then 2 more on the top shelf (for the golden effect). Do not overbake these as they will hard up as they cool down and you don’t want to lose their softness!

Rozochki

Remarks

A few words about the pastry: tvorog or cottage cheese should be quite dry, here the drier the better, so the grainy type will do as well. Mine was 5% fat. The less liquid you have in the pastry, the easier it will be to roll it out (and the less flour you will use).

The original recipe called for 200 g of margarine but it worked out fine with just half of it – and with softened butter, not margarine.

And yes, there’s absolutely no sugar in the pastry! But the super sweet filling plus the juices it creates while baking does the trick. The entire pastry is thus soaked in this juice and becomes sweet too.

The bigger piece of pastry you take for rolling out, the more ‘petals’ (spirals) your roses will have. My first batch resulted in rather small roses (I rolled out smaller pieces) but the second one (featuring in the pictures here) was from a bigger piece of pastry, resulting in something that was more close to the original (as we remember it).

As we couldn’t really recall the procedure, the instructions above might not be the authentic ones but they were clearly the most optimal ones for these roses. The original recipe suggested eating these warm but when they cool down they are perfectly fine.

Rozochki

Result

Very sweet and soft, these cottage cheese and meringue pastries will disappear before the second batch is ready. The combination of the chewy cheese pastry and the super-sweet meringue is addictive. Can constitute a sort of a warm meal for the sweet-toothed as these rozochki are pretty nourishing.

More Soviet recipes are here. And more Soviet paraphernalia in case you are interested is here.

G.

Family recipe · on USSR / Russia · sweet · traditional Russian recipe

Jam Cigars from my Granny’s Recipe Book

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Cigars from my Granny's Recipe Book

It’s been a week since my Granny died. A few hours before she actually died while turning my thoughts back to my Babushka I for some reason had a ‘vision’ of those sweet rolled things filled with jelly she used to bake – called sigary, i.e. cigars. I told myself that I would make them too.

Cigars from my Granny's Recipe Book

Although in my mind I confused them with somewhat similar dessert – not with jelly but with nuts, I found a copy of the original recipe in my Mother’s recipe book and – a bit taken aback by the sheer… brevity of its instructions – I however ventured on this experiment.

Cigars from my Granny's Recipe Book

Can we call it a traditional Russian recipe? Probably not. But this is definitely a Soviet recipe. Soviet recipes has at least three features in common. Firstly, they can have very vague ingredient measurements. Like this phrase ‘put as much flour as the dough will take’ which can mean anything from several glasses (Soviet cooks do not use cups) to a kilo or more.

Cigars from my Granny's Recipe Book

Secondly, the procedure itself might be quite elliptical in its explanation. Like… no procedure at all, just the ingredients  or something like ‘bake until done’ without any indication of temperature, time or even any instructions on what to do before baking (how come you don’t know what to do if the recipe’s title is ‘cake’?!).

Cigars from my Granny's Recipe Book

Thirdly, the ingenuity with which a Soviet cook would use the ingredients (the choice of which can be quiet scarce and / or striking to begin with) tells you a lot about the Soviet way of life in general.

Cigars from my Granny's Recipe Book

The recipe in question is at the very bottom of the page, written by my Granny’s hand. Some of the instructions must have been added later, probably when my Granny’s memory started to fade a bit and she had to resort to more detailed recipes. I will share with you my Mother’s take on this recipe combined with my changes, so this is a true family recipe.

Cigars from my Granny's Recipe Book

A year ago – Whole Wheat Biscotti with Chocolate and Pistachios

2 years ago – Finnish Sourdough Flatbread and Cookies with History

3 years ago – German, French and Polish Sourdough Bread

4 years ago – Winter Light and Lemon Cake

5 years ago – Winter’s Here. Time for Spicy Rye Bread

6 years ago – Flammekueche

Sigary or Cigars from my Granny’s recipe book

Ingredients

  • 200 g smetana or 15% fat sour cream
  • 180 g butter, melted*
  • 2-2.5 glasses or about 320-350 g flour
  • jelly / jam / confiture of your choice (tangy ones are best)
  • powdered sugar

Procedure

Melt the butter and add in the smetana. Start adding the flour gradually until you get smooth malleable dough. Optional – place your  dough covered into the fridge for about half an hour. Meanwhile preheat your oven to 190 ‘C**.

Take a piece roughly the size of a big walnut and start rolling it mostly in one direction so that you get a long strip resembling an oval. The thinner you roll your dough the more layers of it you will get in your cigar. Spread your jam over the dough in a thin layer leaving narrow margin on the edges. If your jam has bits of fruit in it, place a small bit in the middle of the strip. Start rolling the strip starting from the top edge (it’s somewhat easier this way) so that you get … well, a cigar. These cigars won’t spread so you can place them pretty closely on the baking mat but mind that the jam will most certainly leek out (I would suggest using silicon rather than paper – to collect all the jam drippings :).

Bake for about 20 minutes or until your cigars are nicely browned. They become crispy and pretty fragile when they cool down. While they are still warm, roll them in powdered sugar. The best here is home-made grounded sugar that will contain some larger bits as well – for a more Soviet-gourmet experience.

Cigars from my Granny's Recipe Book

Remarks

As I was making this recipe I had to stop as I realized I didn’t really know what to do once I mixed all the ingredients. So I put the dough into the fridge, a step which was not in the recipe, until my Mother came back home and explained me the procedure. I guess you can omit it or give your dough a short chill anyway. For this recipe I used two types of homemade (Mother-made) jam – plum jam and apple jam – both with large bits of fruit in them. I had to pick out one piece of fruit per a cigar. You see, the dough itself is quite fragile so you probably won’t be able to put in a chunkier jam. My Granny’s side note says that you can add some sugar to the dough but I wouldn’t do that as the jam provides all the sweetness you need.

* I reduced the amount of butter in this recipe – the original recipe actually called for margarine as it was and still is much cheaper than butter.

** We had to experiment with the oven temperature with the first batch. For some reason my Mother thought that these should be baked at a pretty low temperature, so we started somewhere at 120’C and them moved up to almost 200 as the cigars just wouldn’t brown. We baked our second batch at about 190’C for exactly 21 minutes.

Result

Sweet and tangy, crispy but moist too. Such a treat! One of those things I haven’t tasted for years.

Cigars from my Granny's Recipe Book

I intend to make more recipes from my Granny’s recipe book. There are those that with just their taste can bring back so many childhood memories.

And no, I do not smoke and in no way do I promote it!

Adding this post to the Sweet recipe collection.

G.

no-dough · sweet · vegetarian

Tasty but Tricky Experiments with Agar-Agar

georgiagilmourLeave a comment

Tasty Experiments with Agar-Agar

Agar-Agar or simply agar is a vegetarian alternative to gelatin, made from a certain species of algae. Algae – for dessert?! Exactly. Agar is neutral in flavour and is considered to be pretty wholesome as it is 0% fat and 80% fiber. Although I’m not a big fan of these jelly things, I was surprised at how flexible they are and how creative they allow you to be.

Tasty Experiments with Agar-Agar

Making desserts with agar-agar turns out to be very easy – though a bit tricky at times. For instance, if you try to cheat on the amount of the agar-agar powder you’re using you might end up with a sort of tasty compote instead of jelly… You see, with my third jelly experiment I was having my Scrooge moment, which was a very bad timing. Well, two successful attempts out of three is a pretty good result.

Tasty Experiments with Agar-Agar

Be careful when selecting your agar-agar powder: 10 g of seemingly same substance can have a very different effect. I bought two different brands and found out one was twice (if not thrice) more powerful than the other. So do read the instructions on the packaging – if it says 10 g per 400 ml, do not try to increase the amount of liquid.

Tasty Experiments with Agar-Agar

1 year ago – Ryazan and a Bit of Moscow

2 years ago – Orange Coloured Post: Glazed Orange Cake and Persimmons

3 years ago – Sugary Knots from My Babushka’s Recipe

4 years ago – Winter Light and Lemon Cake

5 years ago – Those Were the Days or 90s in Russia Continued

6 years ago – Birthday Mega Torte and Lots of Flowers

Fruit Jelly will make quite a few portions of sunny jelly with chewy fruit bites.

Ingredients

  • 800 ml of liquid – or half water half orange juice plus a splash of freshly squeezed lemon juice
  • 4 tsp agar-agar powder (read the instructions on the packaging!)
  • 100 g sugar
  • 2 tangerines, peeled
  • 1 small apple, diced

Procedure

Pour your liquid into a large non-reactive pot, put it on medium heat, and add the agar-agar powder teaspoon by teaspoon, whisking well after each addition. Add your sugar and whisk well. Add your fruit.

When the mixture starts boiling, whisk regularly for 5 minutes. You should notice how really thick it gets. Leave the mixture in the pot for a bit and then pour it into desired forms like cocktail glasses, shots or small glass bowls. Leave to set completely and then store in the fridge (just in case).

Tasty Experiments with Agar-Agar

Remarks

I can imagine you can add spices and virtually anything to the mixture, depending on your idea of a perfect jelly. If you want your fruit chunks really crunchy, put them into the pot closer to the end of cooking – or add them when the mixture starts boiling for a more ‘mushy’ result. The fruit jelly was somewhat nicer in texture than my previous (first) attempt with mixed frozen berries – I added them before the mixture started boiling which increased the amount of liquid and reduced the jellying power of agar-agar. So frozen fruit might be that tricky ingredient which spoils the whole thing, who knows. However, berries add that tang and a nice deep red wine colour to your jelly.

Tasty Experiments with Agar-Agar

Result

Sweet, soft in texture with chewy fruit chunks. Can also be used as an extra sweetener for your piece of cake (spreads well) or even your oatmeal / muesli. A flexible recipe that you can adapt to anything you have on hand at the moment.

Tasty Experiments with Agar-Agar
Adding this post to the Apples and the Sweet recipe collection.

G.

cookies · muffins · sweet

Sugarless: Oatmeal Cookies and Fruit Muffins

georgiagilmourLeave a comment

Sugarless Oatmeal Cookies

My sister is temporarily on a no-added-sugar diet so I’ve been experimenting with sugar-free baking for a while. She is also avoiding honey and industrially made juices which turned it into a bit of a challenge. So bananas, dried fruit and fresh fruit have all been summoned instead to substitute sugar and make my sister enjoy her meal anyway.

Sugarless Oatmeal Cookies

Here are two of the recipes I’ve come up with: oatmeal cookies and muffins with dried fruits and fresh apples.

1 year ago – Trans-Siberian Trip Part 4: Siberia Begins with Tyumen

2 years ago – Birthday Kovrizhka and Chocolate Chip Muffins

3 years ago – While Zucchini Are in Season…

4 years ago – Italian Delicacies a la Russe

5 years ago – Fruit Post

Sugarless Oatmeal Cookies

Ingredients

  • about 300 g old-fashioned oatmeal, roughly ground (or a mixture of oats, rye, barley and wheat flakes) plus some quick-cooking oats, whole
  • 60 g butter, softened
  • 2 eggs
  • 1 banana, preferably overripe
  • dried apricots and dates, chopped
  • sesame seeds, ground
  • mixed nuts, roughly ground
  • optional add-ins: ground flax seeds (aka coarse flaxmeal), flax bran*, wheat germ
  • 1 tsp baking powder
  • cinnamon, cardamom
  • pinch of salt

Procedure

First, beat butter with the banana and eggs, then add the rest of the ingredients in no particular order (I added while quick-cooking oats last). Adjust the amount of flour and/or add-ins according to the consistency. Cover and Let chill in the fridge for at least half an hour. Then form dough balls (preferably the size of a small tangerine) and place on a baking mat / baking parchment. The cookies won’t spread so mo need to space them a lot. Slightly flatten the balls with your finger.

Bake in the preheated oven at 180-190 ‘C for about 15 minutes (depending on size). My cookies did not brown much on the top but looked apparently cooked on the bottom.

Remarks: Add more dried fruits for a sweeter result. These smell delicious in the oven!

Result: Cheeeewy cookies for those on a sugar-free diet; for sweet-tooth people these cookies won’t be as attractive though they definitely contain quite a lot of nutrients and healthy stuff.

And here’s the other recipe:

Sugarless Fruit Muffins

Sugarless Fruit Muffins 

Ingredients

  • 3 small eggs
  • 100 g dried apricots
  • A handful of dates
  • A handful of hazelnuts, toasted
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 150 ml sour cream (smetana)
  • 50 ml sunflower seed oil
  • Flax bran*, wheat germ, ground flax seeds (aka coarse flaxmeal), ground old-fashioned oatmeal
  • 200 g all-purpose flour, adjust the amount accordingly
  • A tangerine, peeled and chopped
  • Half an apple, diced
  • Cinnamon
  • Sesame seeds, for decoration

Procedure

Scold dried fruits with boiling water, drain, pour some more hot water and let them soak (I usually use a colander placed on a deep bowl). When they get soft enough, drain them (you can use the water in the recipe but I chose sour cream instead) and stone the dates.

In a blender, reduce dried apricots and hazelnuts into a sort of chunky puree (I left dates un-blended). Beat eggs with sour cream, then beat in the oil. Add the fruit and nut mixture into the eggs. Thoroughly mix baking powder, baking soda and cinnamon into the flour and add it to the eggs and fruit mixture. Add the extras (ground oatmeal, bran, germ, flaxmeal) and the dates. In a sort of a last-minute inspiration, add in chopped tangerine and some apple. Mix well but do not overmix.

Preheat the oven to 210’C. Divide the batter into the muffins cups and sprinkle sesame seeds on top. Bake for about 17-20 minutes (mine were baking on the upper shelf together with bread below them). Left sit in the cups a bit and then leave them cool on a wooden cutting board.

Sugarless Fruit Muffins

Remarks: I added flaxmeal hence this somewhat darkish colour but you can add any healthy extras you desire. Same applies to the dried fruits, nuts and the last-minute ingredients you throw in – choose them to your liking but don’t forget to check that the dried fruit do not contain added sugar (sometimes they do add it to the cranberries). You can also add extra chopped dried apricots or mash in a banana for a sweeter result.

Result: Though you have to be on a no-sugar diet to appreciate these in terms of their very low sweetness, the muffins are soft, good in texture (not rubbery as I feared) and they rose nicely.

Adding these recipes to my Sweet collection.

*Flax bran – a recently discovered flax seed-derived thing, looks like very roughly ground golden flax seeds. Might be just a new name for coarse golden flaxmeal (as opposed to the more traditional ‘dark’ flaxmeal). Been adding it to my sweet baking.

This post was made using mobile phone pictures. But I think I’d rather keep to my good ol’ camera!

G.

muffins · sweet

Vintage Soviet Cookware and Date and Hazelnut Muffins

georgiagilmourLeave a comment

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.

Vintage Cookware

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.

Vintage Cookware

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).

Vintage Cookware

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.

Vintage Cookware

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.

Vintage Cookware

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:

Bread in Vintage Cookware

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.

Date and Hazelnut Muffins

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:

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!

Ingredients

  • 2 eggs
  • 150 g sugar
  • vanilla extract
  • 50 ml sunflower oil
  • ginger
  • 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

Procedure

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.

Date and Hazelnut Muffins

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.

G.

Family recipe · sourdough

Spelt Sourdough Baguettes

georgiagilmourLeave a comment

Spelt Sourdough Baguettes

Last weekend I experimented with spelt flour which I had never used before in baking. I drew upon my basic sourdough recipe which I use most of the weekends when baking black bread for my family. I also use it for baking so-called white bread as well. So you can almost call it a family recipe now.

Spelt Sourdough Baguettes

I cannot say that the whole-grain spelt flour added in rather small amounts in relation to the bulk of all purpose flour brought in some specific flavour. Also, there was my sourdough culture which is rye.

Spelt Sourdough Baguettes

So in the end,  the baguettes had quite a dense crumb with a general whole-grainy look and flavour. But that flavour they had for sure!

Spelt Sourdough Baguettes

1 year ago – Spring in St Petersburg. The Beginning
2 years ago – Stirato or Italian Baguettes
3 years ago – 2,800 km of Russia Seen from Above
4 years ago – What a Peach! Sunny Cake and a Zesty Cranberry Cake
5 years ago – Pane al Cioccolato… Senza Cioccolato

Spelt Sourdough Baguettes adapted from basic sourdough bread recipe originally adapted from Darnitsky bread recipe

Ingredients:

For the starter:

  • 1 Tb rye sourdough starter from the fridge
  • 100 g water
  • 100 g rye flour

For the bread:

  • 200-220 g of water
  • 150 g spelt flour
  • 200 g all purpose flour, more if needed
  • 1 tsp salt
  • pumpkin seeds

Procedure:

Take a tablespoon of sourdough starter from the fridge and mix it with 100 g of water and 100 of rye flour, then leave it overnight.

In the morning when your starter has puffed up, add 200-220 g of water, 150 g spelt flour and 200 g all purpose flour, salt and pumpkin seeds. You should get quite thick though sticky dough so keep adding all purpose flour as needed. You should be able to fold the dough. Leave it covered for more than one hour, making at least one fold in between (if it’s too sticky, use either more flour or water your hands). Now you can either flour a glass bowl or a proofing basket, shape the bread into a round loaf, flour it and place it in the bowl, cover and leave to rise for an hour. Alternatively, you can make baguettes by dividing the dough in two and then folding and rolling each part to create 2 baguettes, place them on paper / baking mat, then cover and leave the shaped dough to rise for an hour.

Preheat the oven to 225 ‘C with a pan / tray on the bottom to create steam and a reversed tray in the middle (as a sort of baking stone). Reverse the loaf onto a baking mat / paper, make several slashes and slide it onto the hot tray / slash the baguettes diagonally and slide them onto the reversed tray together with the paper. Pour some water into the pan on the bottom to create steam. I usually do not change the temperature but if I see that the loaf is browning too much, I might decrease the temperature or move it to a lower rack. The baking takes from 30-35 minutes for the baguettes to 45-50 for a loaf.

Remarks: I tried hard to shape these baguettes, working the dough quite a lot by folding and rolling and re-rolling, and they puffed up nicely in the oven, also growing quite chewy crust.

Result: Flavourful and chewy. You might not tell at once that they are made with spelt flour but these baguettes are perfect for breakfast. Pumpkin seeds are good too!

Spelt Sourdough Baguettes

Here pictured with the precious Piave cheese from Italy’s Veneto region:

Spelt Sourdough Baguettes

It was a pretty Sunday morning and I took a lot of photos of the baguettes. I also spotted this thingy here which is a projector for silent cinema reels we have of me and my sister. My Mother is being busy converting the films into megabytes of me and my sister doing the pretty mundane things – without a sound 🙂 Yes, sometimes I do feel I was born way earlier than what my passport claims!

Spelt Sourdough Baguettes

Adding this post to my Sourdough Bread collection.

G.

St Petersburg · sweet · traditional Russian recipe

Bird Cherry Birthday Cake

georgiagilmour2 Comments

Bird Cherry Cake

This is my second attempt at making a Cheryomukhovy Tort or Bird Cherry Cake. You might have never heard of this bird cherry tree at all. You might have never even thought you could eat anything made from it. And yet it is one of the traditional ingredients in the Northern and Siberian cuisine.

Bird Cherry Cake

Last summer for instance we tried some bulochka with bird cherry filling in the Urals.  And my first attempt at making a bird cherry cake was back in 2014, after I bought a small package of bird cherry flour in Novosibirsk. This time I managed to get the flour in St Petersburg – it can be found in eco / bio / health stores and even in bigger supermarkets in the baking department. Funny enough, the flour I bought during my roaming on Vasilyevsky island last year is produced in Ulan-Ude, where we suffered from extreme heat just a couple of month earlier, in the summer 2016.

Bird Cherry Cake

I have doubts that the bird cherry flour can be found that easy outside Russia, so if you go on the Trans-Siberian one day, do try this thing. Such a distinct flavour – of almonds and some booze at the same time! This is why I decided to make a bird cherry cake for my Grandpa’s 85th birthday – something different for a change. And here is the recipe. And although you might never actually use it you will at least know how this exotic thing is made.

Bird Cherry Cake

1 year ago – Peanut Butter Post

2 years ago – How to Make Silky Cream Cheese at Home

3 years ago – Two Spinach Pies and Spinach…Rice

4 years ago – Polenta, Sempre Polenta and Broccoli

5 years ago – Two Rrrrrye Breads (Raisin and Riga)

Bird Cherry Cake or Cheryomukhovy Tort adapted from the recipe on the bird cherry flour package by aiuduhlesa.ru. Will make a huge multi-layer cake with distinct – or should I say never heard of? – flavour and dense crumb.

Ingredients:

  • 6 (!) eggs
  • 100 g sugar
  • 300 g all-purpose flour
  • 300 g bird cherry flour
  • 180-200 ml sparkling water – mine has lost its bubbles, see remarks
  • 1 heaped tsp baking soda
  • juice of half a lemon
  • 3 cups of high fat sour cream (smetana), for the icing – used less, see remarks
  • 5 Tbs sugar, for the icing – used a mixture of powdered and regular sugar

Procedure:

Beat the eggs with sugar until foamy. Add half of the sparkling water (100 ml) but do not stir. Add the flours and start mixing the batter with a spatula or a spoon (do not beat). Pour lemon juice onto the soda (it will bubble like hell) and add it to the batter. Gradually add the remaining sparkling water: your batter should resemble thick sour cream (I had to add more water). Leave the batter for about 10 minutes. It should get all bubbling and airy (mine was not…).

Divide the batter between two greased round pans (26-28 cm in diameter) and bake in the preheated oven for 30-40 minutes at 180’C. Leave the layers to cool completely.

Meanwhile, get your icing / filling ready: beat the sour cream with sugar pretty well until the sugar dissolves. Cut each cake layer in half (I did it with the help of a special string but you can do it with a thread or a knife) and start building the cake. Take a half and place it on a plate cut side up, spread the sour cream filling and cover with the next layer,again cut side up. Proceed till you have your last layer, this time placing it cut side down on top. Ice the top layer with the remaining sour cream and decorate it with grated chocolate or some bird cherry flour (see remarks).

Bird Cherry Cake

Remarks: 300 g of bird cherry flour seemed like a lot after I added all the all-purpose flour to the batter. I wonder if you should actually use less of whether it’s just that I used less soda and still water instead of sparkling? Yes, I thought we had some sparkling water in the fridge and it turned out to have lost its ‘bubbling power’ by that time. Three cups of sour cream might also seem a bit too much but in the end you do get a lot of layers! I would add more sugar to the batter and use all the three cups of sour cream next time. And yes, although there’s no butter or oil in this recipe, there are SIX eggs 🙂

Bird Cherry Cake

As for the decoration, I sprinkled the top with finely ground flaxmeal – it’s rather neutral in flavour and taste, which doesn’t interfere with the bird cherry flavour. I did it not only for the sake of the desired ’85’ pattern but also because the top layer sour cream mixed with sugar and left overnight (although in the fridge) tend to acquire a brownish colour (no fear, it’s only natural!). So you would actually need something to decorate the top with (leave it to the last moment before serving) in case you’re not planning to serve the cake straight away. Leaving the cake in the fridge overnight is preferable so that the layers soak in the sour cream. 

Result: A big cake with the unusual flavour and the traditional sour cream filling which looks like a chocolate cake and yet is not. With minor changes to the recipe this can make a pretty good (birthday) cake. 

Snowy Saturday

Bird cherry tree is closely associated with the coming of spring: it blossoms lavishly in May, emitting its perfume all over the place. And since the weather changes back to cold for several days at exactly the same moment, there’s this persistent belief that it’s not a mere coincidence. In brief, when you see a bird cherry tree ready to show off its white flowers, there will be some cold days ahead. It works every year.

Snowy Saturday

We are quite far away from May now…

Snowy Saturday

Woke up today to seeing this outside our windows:

Snowy Saturday

And yet the days are growing longer and there’s even more light with all the snow. And you start hearing birds. Winter is beautiful but it’s just so long.

Snowy Saturday

This post goes to the Russian and Sweet recipe collections.

G.