Holiday baking: Sliced Almond Christmas Cookies

From the recipe archives!

It's the time to bake various Christmas cookies again. While I'll certainly be making and baking and decorating a batch of these favourite Estonian piparkoogid ("pepper cakes"), then this year I have another recipe in mind as well. These sliced Christmas cookies with almonds found their way into my heart in the midst of the summer heatwave, as I was choosing and testing recipes for my Christmas cookbook. I had seen a recipe for "French gingebread cookies" in a Swedish food magazine that I liked, and that reminded me of Jules Destrooper's wonderful almond thins that I used to love. After some tweaking here and there (less sugar and less cloves, more almonds), I ended up with this great recipe.

I usually divide the dough into four equal portions and roll and wrap them individually. Then I bake one and place three in the freezer - I can then bake fresh and aromatic Christmas cookies whenever I feel like :)

Almond Gingerbread Cookies
(Viilupiparkoogid)
Makes a lot - about 4 large sheets



250 g butter
200 g caster sugar
140 g light baking syrup (about 100 ml)
420 g plain flour (700 ml)
1 Tbsp ground cinnamon
0.5 Tbsp ground cloves
0.5 Tbsp baking soda
100 g sliced almonds

Melt the butter in a saucepan. Add sugar and syrup, stir until combined. Remove from the heat and let cool completely.
Combine flour, cinnamon, cloves, baking soda and almonds in a bowl, then fold into the cool butter-sugar-syrup mixture. Stir until combined.
Divide the cookie dough into four equal parts, then form each one into a cylinder/sausage, about 4 cm in diameter. Wrap in clingfilm or baking paper and place into the fridge to rest. (Ideally for 24 hours).

To bake the cookies, cut each "sausage" into 3-4 mm (1/8th inch) slices, and place onto a parchment covered cookie sheet.
Bake in the middle of a preheated 200 C oven for 6 to 8 minutes, until golden brown.
Remove from the oven, let rest for a few minutes, then transfer onto a metal rack to cool completely.

This recipe was also included in my second cookbook, Jõulud kodus ("Christmas at Home"), published in Estonian in November 2011.

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Apple crumble, the perfect autumn dessert

Recipe by Pille @ Nami-Nami. Above photo by Juta Kübarsepp for the November 2012 issue of Kodu ja Aed ("Home and Garden", an Estonian monthly magazine. I've been their food writer since October 2012). 

As for the perfect autumn dessert, you cannot go wrong with a classic apple crumble. Surprisingly apple crumble - or crumbles in general - aren't particularly well-known in Estonia - we're more cake and pie and tart type of people, I guess. I love adding oats to my crumble topping - or any other porridge flakes (rolled spelt or rye flakes work brilliantly, for example). Oat addition makes the crumble somewhat healthier and the topping more crunchy. If you have some red-skinned crab apples - like the ones on the photo above - add those to the apple mixture for extra colour.

I served the crumble with a cinnamon and cream cheese whipped cream - a wonderfully aromatic addition to the crumble.

Apple crumble
(Õunakrõbedik)
Serves six

600 g tart apples (f. ex. Antonovka, Granny Smith)
25 g seedless raisins
25 g caster sugar
ground cinnamon

Crumb topping:
100 g all-purpose wheat flour
50 g porridge oats or rolled rye or spelt flakes
100 g cold butter
50 g demerara brown sugar

Peel* and core the apples, cut into smaller chunks or sectors. Place into a bowl, toss together with raisins, sugar and cinnamon. Transfer into a buttered 24 cm pie dish or 4-6 portion dishes/ramekins.

Combine the flour, rolled grains and sugar in a bowl. Cut the butter in with two knifes or a pastry cutter or simply using your fingers. (Or simply put everything into the food processor and pulse until you've got pea-sized pieces). Spread the crumb topping over the apples.

Place in the pre-heated 200C/400F oven and bake for about 30 minutes, until the apples are soft and the topping golden brown and crispy. Let cool for about 15-30 minutes before serving.

Serve with cinnamon-flavoured cream cheese, vanilla custard, vanilla ice cream or simple whipped cream.

* There's no need to peel organic apples from your own backyard or a reputable orchard.

More crumble recipes:
Rhubarb crumble @ Nami-Nami (gluten-free, if using certified gluten-free oats)
Raspberry and coconut crumble @ Nami-Nami
Pumpkin and apple crumble @ Nami-Nami
Apple cinnamon crumble @ Two Peas and Their Pod
Speculoos + Apple Crumble @ Dorie Greenspan
Butterless apple crumble @ Chocolate & Zucchini

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Blueberry cake with sour cream filling and coconut topping

We love crumb cakes here in Estonia. Quite a lot. They're cheap, quick, and an excellent way of using up all those jams and preserves and marmalades we're busy making in July and August and September each year. I've stocked my larder with considerable amounts of wild strawberry fridge jam, apricot jam, sour cherry jam with almonds, and cloudberry jam thus far. And while we consume a jar each weekend, spreading generous amounts of last summer's flavour on our Saturday morning pancakes, we still have plenty of jars of canned goodies to spare. That's when you'll make a good old-fashioned Estonian crumb cake with jam filling.

But sometimes you want something different. Although I've got a good variety of crumb cake and blueberry cake recipes up my sleeve, I was immediately drawn to this simple crumb cake with blueberries on Ragne's foodblog (a popular Estonian food blog). I made it couple of times before tweaking a bit. A bit more sour cream in the filling filling makes the cake even creamier, a generous helping of coconut in the topping makes it more flavourful, and a teaspoonful of vanilla in the cream can do no harm either. Note that the cake isn't very sweet - there's less than a cup of sugar, a scant 170 grams, in the whole lot. If you have a really sweet tooth, you may add a wee bit more sugar, but trust me, it's lovely with the amount specified!

Remember: an American cup is about 240 ml and a stick of butter is 113 grams. That - and your high school math - should help you when doing the conversions :)

Blueberry sour cream cake with coconut crumb topping
(Purukook mustikate, hapukoore ja kookoshelvestega)
Serves about 12

Crumb mixture:
180 g all-purpose flour (300 ml)
85 g caster sugar (100 ml)
0.5 tsp baking powder
a pinch of salt
150 g cold butter, cut into cubes
50 g unsweetened desiccated coconut (optional)

Filling:
2 large eggs
85 g caster sugar (100 ml)
250 g sour cream or Greek yoghurt
30 ml all-purpose flour (50 ml)
1 tsp vanilla sugar or extract
200 g blueberries or bilberries

Line a 30x40 cm Swiss roll tin with a parchment paper. Put aside.

Preheat the oven to 180 C/350 F.

Start with the crumb mixture. Mix the flour, sugar, baking powder and salt until combined. Add the cubed butter and pinch with your fingers until a coarse wet sands forms (I usually use my food processor for that).

Take about two-thirds of the mixture and scatter into the baking tin. Press with the palms of your hand until compact.

Whisk eggs with sugar, sour cream/yogurt, flour and vanill until combined. Spread over the base. Scatter blueberries on top.

Fold coconut flakes into the remaining third of the crumb mixture (if using), then scatter the crumbs over the blueberries.

Bake in a preheated oven for about 40 minutes, until the crumb topping is lovely shade of golden brown.

Cool before cutting into small squares and serving.

More crumb cake recipes:
Classic crumb cake with jam filling @ Nami-Nami
Mascarpone and curd cheese crumb cake @ Nami-Nami
Purukook @ Siit nurgast ja sealt nurgast (recipe in Estonian)
Blueberry crumb cake @ The Pioneer Woman

More blueberry cake recipes:
Coconut and blueberry cake @ Nami-Nami
Blueberry cheesecake @ Nami-Nami
Blueberry sour cream tart @ Nami-Nami
French blueberry tart @ Nami-Nami
Buttermilk-blueberry breakfast cake @ Alexandra's Kitchen
Simple blueberry cake @ Bake or Break

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Cinnamon coffee cake recipe

A coffee cake, defined:

Are you in camp No 1 or No 2? I tend to go with number two - I think that's also how coffee cake is usually defined in the UK (evidence: Mary Berry's coffee cake in The Telegraph has coffee in the batter and in the icing/frosting). However, about half of my readers hail from across the pond, and there definition No 1 seems to be more common (evidence: The Pioneer Woman's "the best coffee cake ever" has no coffee in it; you won't find any coffee in Martha Stewart's 12 favourite coffee cakes either). I'm not sure how coffee cake is defined in down under. Anyone?

In any case, here's a cake I've baked no less than four times during the last week - twice for my family and friends, and two cakes for the pop-up café on Saturday. Although modest in appearance, I love the strong cinnamon flavour and the moist crumb, and the just ever-so-crisp caramelised sugar topping.

I warn you - it's rather sweet, so my Estonian readers may actually want to reduce the amount of sugar a little. Also, as the cake contains yoghurt AND baking soda, it is important that you have your oven and cake pan ready before mixing the cake batter. If you wait too long with baking, the soda reacts with the yoghurt and you won't get a soft and lovely cake, but a flat dense one.

Cinnamon cake
(Kaneelikook)
Serves 12

150 g unsalted butter, softened
200 g caster sugar
2 large eggs
250 g plain yoghurt (regular, not thick)
270 g all-purpose flour
2 tsp vanilla sugar or extract
1 tsp baking powder
0.5 tsp bicarbonate soda/baking soda
0.5 tsp salt

Cinnamon sugar:
4 Tbsp caster sugar
1 Tbsp ground cinnamon

Preheat the oven to 175 C/350 F. Line a 24 cm/10 inch springform tin with a parchment paper.

Beat butter and sugar until pale and fluffy, either using your stand mixer or a regular electric mixer. Add eggs, one at a time, whisking after each addition. Fold in the yoghurt.

Measure the dry ingredients into another bowl, stir to combine, then fold gently into the egg and butter mixture.

Spoon half of the cake batter into the prepared cake tin, then sprinkle a generous 2/3 of the cinnamon mixture on top. Top with the rest of the cake batter and sprinkle the rest of the cinnamon sugar on top of the cake.

Bake in the middle of the preheated oven for 45-50 minutes, until the cake is lovely golden brown and pulls slightly away from the sides of the pan. Test for doneness - a toothpick inserted in the centre of the cake should come out clean.

Cool in the cake pan, then transfer onto a serving plate and cut into slices.

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Best rhubarb muffins recipe ever

I just baked a batch and had to dig out this recipe from the depths of Nami-Nami and share this with you again :)


Photo updated in May 2009

We are still enjoying the rhubarb bounty. Here's a recipe for really moist rhubarb muffins that I made twice last week. Firstly, they were served at a 'girly' housewarming/birthday party last Thursday, attended by all my aunties (that's three maternal and one paternal), my parents (my dad was unable to attend the 'real' birthday party on a previous weekend), as well as some of my first cousins (not all 11 though:). Instead of birthday cake, I made lots of these rhubarb muffins that day, served as a pyramid on a cake stand. Very pretty!! But in the midst of all the buzz and excitement, we forgot to take a picture. Not that it mattered much, as it gave me a good excuse to make these very same muffins again on Sunday.

These muffins, let me tell you, are the moistest muffins you'll make. They're so moist, that even if you eat them on the following day, they taste like they're freshly baked. Delicious!

Rhubarb muffins
(Rabarbrimuffinid)

Serves 12

2 medium eggs
125 g sugar (150 ml)
150 g plain flour (250 ml)
1 tsp baking powder
2 tsp vanilla sugar
1 tsp cinnamon
150 grams sour cream (20%)
50 grams butter, melted and cooled
400 grams rhubarb, (peeled and) chopped

Cinnamon and demerara sugar for sprinkling (optional)

Whisk eggs with sugar until pale and frothy.
Mix the dry ingredients. Add to the egg mixture together with sour cream and melted butter. Fold in the rhubarb.
Fill 12 hole muffin tray (they'll be pretty full, as rhubarb gives a lot of bulk initially, but shrink while the batter rises), sprinkle with cinnamon and demerara sugar
Bake at 225 C for 13-15 minutes, until muffins have risen and turned golden brown.
Cool a little before serving, as the rhubarb pieces can be very hot!

Other rhubarb recipes @ Nami-nami:
A creamy rhubarb pie (June 2005)
Rhubarb jam with ginger (May 2007)

Other muffin recipes @ Nami-nami:
Apple muffins (March 2007)
Cocoa and raspberry muffins (August 2005)
Dark chocolate and cherry muffins (April 2006)
Dark chocolate and chilli muffins (July 2005)
Savoury muffins with beetrot and blue cheese (October 2006)
Savoury muffins with feta cheese and sun-dried tomatoes (June 2006)

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Recipe for a carrot cake with cream cheese frosting

My beloved maternal grandmother Senta turned 93 last week. NINETY-THREE. The digits 9 and 3 bother feature in my current age as well, meaning I have known my dear grandma for 39 years in total. She gave birth and raised five children - 4 girls and 1 boy. Now, at the age of 93, her family consists of 5 kids, 11 grandkids, 11 great-grandchildren and one great-great-granddaughter.

She had to feed and raise the kids, run the whole household consisting of cows, sheep, poultry (all that in addition to having to milk all the cows in the big sovhoosilaut or a collective farm). And once the kids were all adults, she regularly had to take care of her 11 grandchildren who spent weeks at the countryside during each summer. A remarkable woman, and it's only recently that her mental and physical health has been failing her. She's a role model to me in so many ways (so is my paternal grandmother Adeele, who'll be 92 in September, but in very different way :)).

Here's a photo of my grandma and our youngest child, taken at the birthday party last week. They're 92,5 years apart:


My grandmother has been living with my parents for a few years now, and my mum asked if I could bring a cake to the party. Of course I could, and I decided to make this layered carrot and cream cheese cake that some of you were asking for and about after seeing it at Nami-Nami's 2013 Easter Brunch (see overview here). Here's the version I made last week, and before you ask, my two older kids were in charge of decorating the cake. That's why all the chopped pistachios ended up the way they did :D

 

The other two photos were made during the Easter, when I baked three carrot cake layers. The recipe below - and the cake for my grandma's birthday - had four cake layers - it's easier and more layers look more festive.

PS I've mentioned my grandma Senta on several occasions. Here's her recipe for an egg and smoked ham sauce, and she's the co-star in my post about the fermented oat flummery. She's also behind every story about Paluküla - the village where I spent all my childhood summers together with some of my cousins.

Carrot cake with cream cheese frosting
(Porganditort toorjuustukreemiga)
Serves 12 to 16

 

Carrot cake layers:
500 g carrots
4 large eggs
250 g caster sugar (about 300 ml)
a pinch of salt
240 g all-purpose flour/plain flour (400 ml)
1 tsp baking powder
2 tsp vanilla sugar or extract
100 g vegetable oil (about 150 ml)

Lime and cream cheese frosting:
400 g cream cheese, at room temperature
300 g thick sour cream
100 g caster sugar (just over 100 ml)
2 tsp vanilla sugar or extract
2 limes, zested and juiced

Preheat the oven to 200 C/390 F.

Carrot cake layers: peel the carrots and grate finely.

Measure flour, baking powder and vanilla sugar (if using) into a small bowl, give the mixture a stir.

In a large bowl, whisk the eggs with sugar, salt and vanilla extract (if using) until thick and foamy. Gently fold in the oil, then the grated carrots and finally the dry ingredients.

Line two large oven sheets with parchment paper/baking paper (mine are about 32 x 35 cm/12 x 14 inches)*. Spoon half of the batter onto one baking sheet, and the other half onto the other.

Bake, one at a time, in the middle of the preheated oven for about 10 minutes, until light golden brown and lightly springy to the touch. Remove from the oven and bake the other carrot cake layer as well.

Let cool completely.

Lime and cream cheese frosting:

Combine cream cheese, sour cream, sugar, vanilla and lime zest and juice in a bowl, and whisk thoroughly (it's easiest to use an electric whisk here).

Putting the cake together:

Cut both carrot cake sheets into two, so you'll end up with four rectangles. Place one carrot cake layer onto your serving tray, spread with one-fourth of the cream cheese frosting. Repeat three more times.

Garnish the cake with chopped pistachios and fresh mint or lemon balm leaves.

The flavour improves if you let it stand for a 3-4 hours in a cool place.

* If you want to bake three separare layers, then I used a 25x30 cm pan (10x12 inches), known as långpanna in Scandinavia. 

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ANZAC biscuits (recipe for coconut oat cookies)

 

Did you know that it's ANZAC Day today? ANZAC stands for Australian and New Zealand Army Corps. The Department of Veterans' Affairs of the Australian Government explains the Anzac day and tradition in detail. This being a food blog, it suffices to say that apparently these eggless crispy oatcakes were the cookies sent by the Australian and New Zealand women to the soldiers on the frontline during the WWI. And they're lovely - at least their modern equivalent!

The original recipe uses golden syrup, but honey works as well. I actually find the flavour very appealing, similar to the Estonian honey cake, and the chewy-crispy texture went down a treat with my family.

ANZAC-biscuits 
(ANZAC-küpsised)
About 20 cookies


125 g butter
2 Tbsp or 45 g golden syrup or runny honey
1 tsp bicarbonate soda
2 Tbsp water
150 g or 250 ml or 1 cup all-purpose flour
100 g rolled oats
60 g shredded coconut
150 g caster sugar

Line a large baking sheet (or two smaller ones) with a parchment paper. Heat the oven to 175 C/350 F.

Place butter and honey/syrup into a medium-sized saucepan, heat and stir until melted and combined.
Mix soda with water and pour into the saucepan. The mixture will sizzle and foam - this is exactly what should happen. Stir until combined and remove the saucepan from the heat.
In a mixing bowl, combine flour, oats, coconut and sugar. Pour in the butter-syrup-soda mixture and stir until combined.
Using your hands, roll the cookie mixture into golfball-sized balls. Place these on the baking tray, leaving plenty of room between the cookies. Press the cookie dough into thinner disks for especially crisp cookies (that's the way I like them).
Bake in a preheated 175 C oven for about 10 minutes or until cooked (the cookies will harden as they cool down; if you didn't pat the cookie dough down, they may need few more minutes in the oven).

Store in an air-tight cookie jar.

SIMILAR POSTS:
Heidi @ 101 Cookbooks (Heidi adds some orange zest)
Lottie + Doof
Tori @ The Shiksa in the Kitchen (Tori toasts the coconut first)
Emily @ Chilli Marmalade
Jennifer @ Use Real Butter (nice step-by-step photos!)
Sneh @ Cook Republic
Martha Stewart
Laura @ Pies & Plots

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Purukook or streusel cake - Estonian crumb cake recipe

This Estonian classic - purukook (crumb cake, streusel cake) - is another recipe request. Over the last few years I've got several e-mails asking for this simple cake recipe, yet somehow I've never managed to blog about it until now. The basic ingredients are few - butter, flour, sugar (for the crumb), and some kind of thick jam filling. That simple.

There are several "schools" of making purukook. Some use cold butter, some soft (I find using cold butter makes for a crumblier crumb). Some use just the crumb base, some add an egg to the bottom mixture to make it firmer (I do). Most jams would work, I prefer something tart like thick apple or apple and cranberry or apple and lingonberry jam. The cake on the photos is made with raspberry jam - in that case I also throw in a handful of shredded or desiccated coconut into the topping mixture.

I've got a special question to väliseestlased aka Estonian expats. Have you tried making purukook before? Is it something that was popular among the expat Estonians? Would love to know that.

Estonian crumb cake "Purukook"
(Klassikaline purukook)



400 g (3 1/3 cups) all-purpose flour (1/3 to 1/2 can be spelt or wholemeal flour)
85 grams (3 oz) caster sugar
a pinch of salt
200 g (7 oz or 2 Tbsp less than 2 sticks) cold butter, cubed
1 egg

Filling:
500 g thick jam/marmelade

Line a 25x35 cm cake tin or a Swiss roll tin with a parchment paper or butter generously.

Preheat the oven to 200 C/400 F.

Measure the flour, sugar and salt into a mixing bowl. Add the butter and using a knife or your fingers, cut and mix until the mixture reminds of a wet sand. (You can do it in your food processor).

Transfer about 1/3 of the mixture into a small bowl and put aside - this will be your crumb mixture. (Feel free to add a handful of desiccated coconut to this mixture, or perhaps some cinnamon or other spices).

Add the egg to the remaining mixture and combine until wet crumbs form. Scatter into the cake tin, spread evenly and then press down with the palm of your hand.

(If your filling is on the soft side, you may want to pre-bake the base for about 15 minutes, until golden.)

Spread the filling evenly over the (partially baked) base. Scatter the crumb mixture evenly on top.

Bake in the pre-heated oven for about 30 minutes, until the crumb mixture is light golden brown.

Remove from the oven and leave to cool before cutting into small bars.

This recipe was featured on:
Countlan magazine, issue 4 (Summer 2013)

Similar recipes in other food blogs:
Purukook by Mari-Liis @ Siit nurgast ja sealt nurgast (recipe in Estonian)
Kodune purukook by Ragne @ Kokkama Ragnega (recipe in Estonian)
Purukook õunamoosiga by Sandra @ Taimetoit.ee (vegan, recipe in Estonian)
Mustade ploomide ja rummiga purukook by Sille @ Toidutegu (recipe in Estonian)
Šokolaadi ja Beluga läätsedega purukook by Anneli @ Kiilikese toidulaud (recipe in Estonian)
Rukkijahu-õuna purukook by Silja @ Jagatud rõõm (recipe in Estonian)

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Simple Magic bars recipe

I was due to give a Scottish cookery class last Sunday in Aegviidu - a small town about an hour from Tallinn. While finalising the menu for the cookery class (skirlie and clapshot and cranachan and such like), I flipped again through the pages of Scottish author's Sue Lawrence's excellent "A Cook's Tour of Scotland: from Barra to Brora in 120 recipes". One of the last recipes in the book was for Anta Bars - a tray cake that Sue Lawrence was served at the Anta Pottery's tearoom in Fearn, Tain, near Ross-shire in the Scottish Highlands (see here for the exact address). Ingredients? Digestive biscuits, butter, sweet condensed milk, milk chocolate and desiccated coconut. Very similar to Magic bars, though these tend to have a layer of nuts included as well, and are layered somewhat differently (I rely on the Joy of Baking blog for this information).

I had a whole packet of sweet condensed milk I wanted to use, and while I really wanted to make the Millionaire's Shortbread, I decided to give these Anta Bars a go instead. Why? Well, for the Millionaire's Shortbread (also known as caramel shortbread) you need to boil the condensed milk first, whereas the Anta Bars have a layer of regular sweet condensed milk drizzled over the cookie crumb base. So much simpler and quicker.

A word of warning, however. While Scotland can be really proud about the great quality of their produce and ingredients (venison, lamb, beef, salmon, raspberries, shortcakes, haggis etc etc), then this cake is not the healthy option, for the fainthearted or for those counting their calories. It's extremely sweet. You know, tooth-achingly sweet. Definitely an occasional treat rather than your regular afternoon tea or coffee cake :)

Sue Lawrence's recipe was excellent - no surprise, as she is considered one of the best Scottish food writers of our times. However, I did reduce the amount of coconut flakes after the initial attempt, as I had hard time getting the original amount (170 g of desiccated coconut) to stick to the cake and not fall off. Also - even if you might be tempted to use dark chocolate instead of milk chocolate, perhaps to counteract the sweetness, then don't - this cake needs the much sweeter milk chocolate. Trust me, I tried both versions..

Anta Magic Bars or a recipe for caramel, milk chocolate and coconut slices
(Anta koogiruudud)
Source: Sue Lawrence's "A Cook's Tour of Scotland", sligthly adapted
Serves about 24



140 g butter, melted and cooled
350 g Digestive biscuits or graham crackers
300 g sweetened condensed milk
200 g good-quality milk chocolate, chopped (or use chips)
100 g desiccated coconut

Line a baking sheet/Swiss roll tin (about 25x35 cm) with a parchment paper. Preheat the oven to 180 C/350 F.
Finely crush the Digestive biscuits (I used my food processor), then mix thoroughly with melted butter. Spoon the biscuit mixture into the cake tin, pressing down. Drizzle the sweetened condensed milk evenly over crumb mixture.
Now scatter the chopped chocolate evenly on top, finally sprinkle with coconut flakes, patting down lightly.
Bake in the middle of the preheated oven for about 20 minutes, until the coconut is golden brown.

Remove from the oven and leave to cool completely before cutting into small squares or bars.

Other foodbloggers have been testing Sue Lawrence's recipes:
Cock-a-leekie soup by Pille @ Nami-Nami
Mince and tatties by Pille @ Nami-Nami
Chocolate brownie with raspberries by Pille @ Nami-Nami
Smoked salmon frittata by Pille @ Nami-Nami
Haggis and winter tzatziki wraps by Sophie @ Mostly Eating (intrigued!!!)
Passion cake by Maggie @ Kitchen Delights
German apple cake by Celia @ English patis

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Earl Grey tea cookies

Imagine a kitchen - well, actually a whole house - where the wonderful aroma of Bergamot orange is floating in the air. (If you're unfamiliar with bergamot, then my blog friend David Lebovitz comes to the rescue). Does that smell sound appealing? If yes, then read on :)

A friend of mine who works at KAFO (the Estonian distributor of Lavazza coffee, Just t teas, Jura coffee machines, Monbana Trésor chocolates, David Rio chais and such like) gave me a selection of Just t Black Label No X teas for degustation recently. All nine of them:



I had fun brewing and sipping them. Personal favourites - No 1 (Lemon balm herbal infusion), No 5 (Black tea Earl Grey Luxury), No 7 (Green tea jasmine blossom) and No 9 (Black tea Bombay Chai, with ginger, cloves, black pepper, cinnamon).

However, Nami-Nami is a food blog, not a drink blog, so I should provide you with a recipe instead of going on about my favourite teas, right? Coincidentally, my Uppsala-based friend Annika gave me two Swedish food magazines last Friday, and there was a recipe for Earl Grey-drömmar in one of them. These were egg-free cookies where one had to make an Earl Grey infused sugar to start with. Unfortunately, the cookies were a huge disappointment - they were too sweet and way too crumbly, so we sent the big box of cookies to someone we know appreciates soft and sugary cookies :)

Yet the smell of Bergamot in the air was so amazing that I had to give those cookies another try. This time I simply took my regular thumbprint cookie recipe and incorporated the lovely Earl Grey infused sugar into this recipe.

Much, much, much better. I ate them plain, well, with a large cup of freshly brewed Earl Grey tea, but a  tiny schmear of lemon curd will make them even more enjoyable.

Earl Grey tea cookies
(Teeküpsised)
Makes about 30

 

60 g (about 100 ml) icing sugar/confectioner's sugar
2 Tbsp finest Earl Grey tea leaves
200 g unsalted butter, softened
240 g all-purpose/plain flour (400 ml)
55 g potato starch/potato flour
a pinch of salt

To start with, make the aromatic Earl Grey sugar. Blitz the caster sugar and tea leaves until you've got a fine powder:



Cream the butter with the Earl Grey sugar. Mix flour, salt and potato starch, sift into the butter mixture. Combine with a wooden spoon.
Using your hands, take small chunks of cookie dough and roll into small balls.
Place on a cookie sheet and flatten slightly. (If you prefer making thumbprint cookies, then press a thumb print onto each cookie and fill with a small dollop of lemon curd).
Bake in a preheated 180 C oven for about 15 minutes, until the cookies are light golden.
Cool for a few minutes, then transfer onto a metal rack to cool completely.
Enjoy.

More recipes using Earl Grey tea leaves:
Earl Grey cupcakes with lemon Earl Grey buttercream by Hannah @ Honey & Jam
Earl Grey ice cream by Ali @ Gimme Some Oven
Earl Grey chocolate cake by Tracy @ Shutterbean
Earl Grey shortbread by Diana @ Appetite for China
Earl Grey banana bread by Lauren @ Healthy. Delicious.
Earl Grey poached pears by Karen @ Citrus & Candy
Earl Grey chiffon cake @ Happy Home Baking

NB! If you've got a favourite recipe using Earl Grey, feel free to leave the link to the comments!

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The 3-ingredient cookie

An excellent version with oats, bananas, dried cranberries and grated orange zest.

Have you heard about those three-ingredient cookies consisting of nothing but bananas, oats and an optional fill-in (chocolate, raisins or nuts, for instance)? No added sugar. No added fat. Suitable for vegans and all those on lactose-free, casein-free, gluten-free*, egg-free, dairy-free diets. Take 2 minutes of prep work and need about 15 minutes in the oven. That's less than it takes to unpack your regular grocery bags, so they're super-quick as well.

* You need to make sure you use certified gluten-free oats, also called 'pure oats'. 


I came across the recipe in The Burlap Bag. As the author Lauren notes, even if you eat all of those, you've basically consumed 2 bananas and a cup of oats, so this qualifies as health food in my opinion. They are soft and slightly chewy. They're not the best-oat-cookies-in-the-world (these are!), but they're pretty moreish and satisfying. Flavour- and texture-wise, these remind me of those soft apple and oat drops I've been making, just much quicker and simpler.

My two older kids love them (Karoliine, our youngest, is still to young to have any solids), and the grown-ups are pretty fond of them, too:

 

So here's the recipe. Again, a huge thank you goes out to The Burlap Bag for this great 'cookie' idea. Come autumn, I'll try their Autumn 2-ingredient Cookie, using pure pumpkin pureé.

Use really ripe bananas for making these - the riper your bananas, the sweeter the cookies.

3-ingredient oat cookies
(Kaerahelbeküpsised)
Makes about 16 bite-sized morsels

2 ripe medium-sized bananas
200 ml (4/5 of a cup) of quick-cooking oats
a handful of either raisins or dried cranberries (craisins) or chopped dark chocolate or chopped walnuts

Pre-heat the oven to 170 C/350 F. Line a cooking sheet with a parchment paper or simply grease your cookie sheet thoroughly.

Peel the bananas, place into a bowl and smash with a fork. Add the oats and the add-in (I love the tiny seedless currant raisins):

 

 Mix till combined. Take about a teaspoonful of the mixture at the time, form into a ball and transfer onto your cookie sheet.

 

Bake for about 15-20 minutes, until golden brown. Cool slightly and enjoy!

Other foodbloggers making these:
Anne @ Anne's Food (9 March 2013, in English)
Martiina @ Tegemisi. Toimetusi (4 March 2013, in Estonian)
Gaili @ Tsheburashka (3 March 2013, in Estonian)
Kätrin @ Kätrin kokkab (13 March 2013, in Estonian)
Karen @ Kafka na praia (2 April 2013, in Brazilian Portuguese)

More moreish oatcake recipes:
My melt-in-your-mouth oat cookies
Cheesy oatcakes
Peppery oatcakes
Oatcakes with ginger
Apple and oat drops

Two years ago: Estonian Soda Bread Recipe
Four years ago: Raisin Fruit Soup Recipe (Kissel)

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Lenten buns aka semlor aka vastlakuklid 2013

It's Shrove Tuesday or Fat Tuesday today, which means pancake feasts in many places across the world. In Estonia and other Nordic countries, however, this means eating lenten buns (semla, vastlakukkel) instead. I baked a batch of these wonderful buns, filling them with whipped sweet cream this year. No marzipan, no jam.

You'll find all my Lenten recipes here., including recipes for barley and bacon porridge and split pea soup with smoked pork.

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Rose cake

Made this rose cake - my first ever - for our daughter's fourth birthday party last Saturday. I had come across these rose cakes on Pinterest on several occasion (see here or here) and really wanted to make one myself. I found piping the roses surprisingly easy and will happily undertake the process again.

A simple sponge cake (using 4 eggs), layered with lingonberry and apple jam as well as lemon-flavoured curd cheese cream, and topped with cranberry zefir (basically a type of Italian meringue; 3 egg whites and 300 g sugar is enough to frost the 26 cm cake).

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Saffron buns with marzipan and almonds

These were immensely popular with our kids as well. The photo is from December 2011, when our son, Aksel, was 11 months old. Look at those cheeks!

It's Saint Lucia's Day today, the festival of light, which is especially popular in Sweden. Trust me, it's pit dark outside by 4 pm, so we need any extra light we can get here up North, even if it's in the form of candles on top of a lingonberry branch wreath balanced precariously on some little girls head :)) It's common to eat saffron buns - lussekatter - on Lucia's Day - ideally, first thing in the morning with your breakfast coffee or tea, but these are also wonderful in the afternoon, of course.

Lussekatter or Lucia buns are usually shaped like S, but I've opted for the more simple roll and enriched the buns with marzipan filling and slivered almonds. kokblog has an excellent overview of the various lussekatter-shapes, check them out.

Saffron buns with marzipan and almonds
(Tõeliselt mõnusad safranisaiad)
Makes a lot!

 
Yeast dough:
500 ml lukewarm milk (2 cups)
a generous pinch of saffron threads*
50 g fresh yeast (or use 2 sachets of instant yeast)
0.5 tsp salt
150 g caster sugar
150 g unsalted butter, softened
200 g cream cheese, softened
1 kg of all-purpose flour

Filling:
100 g unsalted butter, softened
200 g marzipan, grated
3 Tbsp brandy or cognac
a generous pinch of saffron threads

To finish:
egg-wash made with 1 egg and 1 Tbsp water
50 g sliced almonds
sugar pearls

 

Heat the milk, pour into a large mixing bowl. Add the saffron and let it infuse and cool for a while. The milk should be 37 C/98 F at the end.
Crumble the yeast into the milk. Add salt, sugar and most of the flour. Then knead in the soft butter and cream cheese and the rest of the flour. Knead until the dough doesn't stick to the bowl any longer. Cover and let rise until doubled in size - you need to do that in a warm and draught-free place.

(Meanwhile, cover the baking sheet with a parchment paper and pre-heat the oven to 220 C/430 F).

Prepare the filling. Grate the marzipan coarsely. Mix saffron strands with the cognac and let infuse for 5-10 minutes. Melt butter in a small saucepan, add the marzipan and then the saffron-infused cognac. Heat gently, stirring, until combined. Remove from the heat.

Gently knead the yeast dough and divide into two. Roll both on a lightly floured surface into a large rectangle, about 5 mm (1/4''). Spread half of the marzipan mixture onto the dough and roll tightly, starting from the longer edge.

Repeat with the other dough.

Cut into 3-4 cm rolls (about 1,5 inches) and place onto a baking sheet. (If you wish, you can let them rise again for 20-30 minutes). Brush with the egg-wash and sprinkle with slivered almonds and pearl sugar.

Bake for 15-20 minutes, until lovely golden brown. Let cool under a clean kitchen towel - this helps them stay soft.

* A note about using saffron. Saffron is water-soluble, not fat-soluble. I am surprised how many recipes ask you to simply add the saffron threads in with the rest of the ingredients (the oil or the flour), without infusing it with the liquid (NOT oil!) beforehand. You can extract so much more flavour and colour by the simple infusion process, and given the price of good-quality saffron, you can use much less of that precious spice and get much more out of it. 

More recipes for lussekatter or Lucia buns:
Nami-Nami, 2011
A Cat in the Kitchen, 2006
Anne's Food, 2007
Joe Pastry, 2012
Eat Drink One Woman, 2009
Good. Food. Stories. 2009
Eat, Live, Run, 2012
pPod's Kitchen, 2010
One Perfect Bite, 2009

More recipes using saffron: 
Saffron buns (lussekatter)
Roasted aubergines/eggplant with saffron yoghurt dressing by Ottolenghi
Saffron carrot cake with cream cheese frosting
Golden saffron pancakes

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Scottish shortbread, the way I like it

There's a personal reason to celebrate all things Scottish today - namely, it was exactly seven years ago that I met my dear partner K. at a reception at the Scottish parliament in Edinburgh (housed in the lovely building behind me on the photo above, though the picture is taken about 7 months later), which eventually led me to moving back home to Estonia, and living a very happy life with a wonderful partner and two gorgeous kids. Oh, and a lovely garden.

The Scottish dish I'm celebrating today is the wonderful, melt-in-your-mouth, buttery Scottish shortbread. It's soft, yet crunchy - the crunchiness is enhanced by the use of fine semolina in the recipe. You cannot have a cup of tea without those, really.



Here's the home-made Scottish all-butter shortbread - the recipe is from Delia Smith - and as it's a pretty classic one, there's been no reason to change it. I used a special shortbread tin, marked with the thistle, but you can just as well use a regular springform tin or even roll the dough out and cut into preferred shapes with a cookie cutter (remember to adjust the cooking time for smaller cookies!)

Scottish butter shortbread
(Šoti liivaküpsised)

175 butter, at room temperature
75 g caster sugar
175 all-purpose flour, sifted
75 g fine semolina/cream of wheat
a pinch of salt

Preheat  the oven to 150 C/300 F.

Using your wooden spoon, cream the butter in a bowl.
Add the sugar, flour, semolina and salt. Mix with the spoon until combined, then use your hands to knead the dough (or simply use a food processor). Avoid over-working the dough, however, as the butter might melt and compromise the texture!
Transfer the cookie dough onto a lightly floured surface. Using the rolling pin, roll into a 20 cm circle and transfer it into a 20 cm springform. Press lightly, then pierce with a fork thoroughly (this keeps the shortcrust pastry from raising during baking).
Bake the shortbread for about 60 minutes in the centre of the preheated oven, until it's pale golden and feels firm to the touch.
Remove it from the oven and cut into 12 wedges.
Sprinkle generously with caster sugar, if you want, and store in an airtight box.

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Apple and Cheddar Cheese Scones

Poster designed by Marju Randmer of Tassike.ee

My local farmers market, Viimsi Taluturg, hosts a big apple feast tomorrow, called Ubinapäev. If I remember it correctly, its the third year in a row. And for the second year in a row, a group of local foodbloggers, including yours truly, sets up a apple cake stand, Toidublogijate õunakoogikohvik. There are five of us, just like last year, and as last year was lots of fun and a great success (we sold all the cakes within 2 hours or so), we're more than happy to participate this year as well. So all of you who are in Tallinn or Viimsi tomorrow, are most welcome to come by and have some apple cake. But come early :)

Today's recipe is for apple and Cheddar cheese scones. The ones on the picture were made exactly a year ago, and come highly recommended. If it weren't for the prohibitive cost of Cheddar cheese over here, I'd make these for the apple cake stand tomorrow. These are excellent - slightly sweet, slightly savory, full of roasted apples and strong-flavoured cheese - a great snack first thing in the morning or with your afternoon cup of tea.

The original recipe appeared in Melissa Clark's "The Perfect Finish" (2010, Apple and White Cheddar Scones), but I've played with the amounts and ingredients a little. Smitten Kitchen and Leite's Culinaria have blogged about the same recipe from the same book (these are helpful when you're looking for US measurements). And a search for apple cheddar scones gives numerous results on the FoodBlogSearch, if you're looking for something slightly different.

Apple and Cheddar Cheese Scones
(Õuna-juustukakud)
Makes 6 large scones


3 to 4 large apples (about 450 g/1 pound in total)
200 g all-purpose flour
4 Tbsp + 1.5 Tbsp caster sugar
0.5 Tbsp baking powder
1 tsp salt
85 g cold butter, cut into cubes
100 g strong/mature Cheddar cheese, coarsely grated
4 Tbsp (1/4 cup) fresh cream (single or double)
2 large eggs, divided

Line a baking sheet with a parchment paper. Peel the apples, remove the cores and cut apples into thin sectors. Place on the baking sheet on an even layer, and bake at 180 C/350 F for about 20 minutes.
Remove from the oven, let cool.

  

Mix the dry ingredients (flour, 4 Tbsp of sugar, baking powder and salt). Place the cubed cold butter into your food processor. Add the apples, grated cheese, fresh cream and 1 egg. Scatter the dry mix on top. Using the slowest setting, quickly mix the dough until it just comes together.

 

Line a baking sheet with a clean parchment paper.

Place the scone mixture onto a lightly floured table, sprinkle some flour on top as well. Gently roll  it into a round disk, about 3.5 cm high. Cut into 6 sectors and transfer these onto the baking sheet, leaving some space between the scones.

Whisk the remaining  egg with a pinch of salt. Brush the scones with the egg wash, then sprinkle with the rest of the sugar.

Bake in the middle of a preheated 180 C oven for about 30 minutes, until the scones are lovely golden brown.

Let cool a little, then transfer onto a metal rack to cool for 5 to 10 minutes before serving.

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Courgette cake with lemon frosting (Lemon and Zucchini Cake)

I've been blogging for over 7 years now, and have been reading a number of foodblogs from regularly since then. You know who you are, JW, KD, AK, DL, EB, MK, CD, MW and so on. I still clearly remember an old Utah (?) joke Kalyn posted in her excellent blog six years ago, so I've dugged it up for you:

Do you know why people in Utah lock their car doors in the summer when they go into church? It's because if they don't, when they come out the car will be full of zucchini.
(Kalyn Denny, Garden Update #3, 4 June 2006)

Well, the courgette/zucchini grows just as well here in Estonia, and I'm having to come up with delicious ways of using the bounty on almost a daily basis. And there are only 2 zucchini plants in my vegetable garden this year!!!

Chocolate and Zucchini seems to be the most common and popular combination for a zucchini cake - take chocolate and zucchini cake and chocolate zucchini bread (Elise @ Simply Recipes), gluten-free chocolate chip zucchini brownies (Karina @ Gluten-free Goddess), double chocolate zucchini bread (Michelle @ Brown Eyed Baker), chocolate zucchini cupcakes (Two Peas & Their Pod), for instance. The list goes on and on. But trust me, courgettes/zucchini and lemon are just as good mates. So here's another excellent cake and another lovely recipe helping you to use up that courgette/zucchini bounty.

Note that the American measuring cup is 240 ml - that will help you convert the recipe into "American", in case you haven't got kitchen scales.

Courgette cake with lemon frosting
(Suvikõrvitsakeeks sidrunivõõbaga)
Serves about 10

 

200 g courgette/zucchini (about 400 ml coarsely grated)
finely grated zest of 1 lemon
200 g all-purpose/plain flour (about 350 ml)
1 tsp baking powder
2 tsp vanilla sugar or 1 tsp vanilla extract
a pinch of salt
2 large eggs
125 g caster sugar (about 150 ml)
100 g oil (rapeseed, olive; about 150 ml)
3 to 4 Tbsp pinenuts (or chopped nuts of your choice)

Lemon frosting:
juice of 1 lemon
icing sugar/confectioner's sugar

Preheat oven to 180 C/ 350 F. Grease and flour (you can use flour, semolina, polenta) an 8×4-inch loaf pan or 1,5 litre/quart Bundt tin; set aside.

Grate the zucchini/courgette coarsely, add the grated lemon zest.

Mix flour, baking powder, vanilla sugar and salt until combined.

Whisk the eggs and sugar until pale, thick and fluffy. Fold in the oil, then the dry ingredients. Finally add the grated courgette/zucchini, lemon zest and the pine nuts.

Spoon the batter into the prepared cake tin. Bake in a pre-heated 180 C/350 F oven for about 45 minutes, until fully cooked (test the doneness with a wooden toothpick - it should remain clean after being pierced into the cake).

Let the cake cool for about 15 minutes, then turn upside down onto a serving plate. Cool completely, then remove the cake tin.

If you wish, you can glaze the cake with a lemon frosting. To make the frosting, simply add enough icing sugar into the lemon juice to get a desired consistency. Spoon the frosting over the cake and serve.

I've used blue borage flowers to decorate the cake.

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Estonian cookie cake (küpsisetort)

Here's a true Estonian classic - a layered cookie cake. If you've been reading Nami-Nami blog, you may remember that an Estonian cookie cake was also featured at the festive spread we served for Average Betty few weeks ago. It's a popular cake on children's birthday parties and on September 1st (the day all Estonian kids go back to school).

I suspect these are the main reasons for its popularity:
* There are just a few ingredients.
* It's pretty cheap and affordable.
* It's yummy :)
* There are endless variations - you can use different flavoured cookies, different cream, different decorations.
* The cake takes about 10-15 minutes to assemble, and every kid can make it, even small ones.

The cookie cake above was made with the help of my 3,5 year old daughter - she did all the cookie-dipping and cookie-placing, I was left with spreading the sour cream between the layers. And she's made this cake before - here's a family portrait taken in January - few days before our son's first birthday and few weeks before our daughter's third birthday:


Photo by Hele-Mai Alamaa (Pere & Kodu) as part for the cover story back in February. 

I make two main versions - one with halva and sour cream filling, the other with plain sour cream filling. That's right - plain, unflavoured sour cream - the cookies are sweet enough and there's absolutely no need to sweeten the cream that goes between the cookies. However, there are lots of people who add thinly sliced bananas between the layer, but I haven't tried that myself. I guess I like the classics remain classic :)

As far as the cookies go, you need rectangular unfilled cookies - either plain or chocolate-flavoured or any other flavour you like. The cookies shouldn't be more than 5-6 mm (1/4-inch) thick. In Estonia any flavour produced and distributed by Estonian Kalev or Latvian Selga would work, elsewhere you could try with Bahlsen Leibniz's Butter Biscuits, or LU's Le Petit Beurre biscuit cookies, for instance.

Sounds familiar? There's a similar, yet different popular cake in Germany, called Keller Kuchen (Cellar cake) or  Kalter Hund (Cold Dog), or radiokaka in Sweden, where butter cookies are layered with chocolate and coconut butter cream.

NB! Make this cake at least 4 hours earlier, preferably day before, so the sour cream has time to soften the cookies and make the cake more cakey. You can top the cake with chocolate glaze and decorate it just half an hour before serving.

Estonian cookie cake
(Kõige parem küpsisetort)
Serves 12 to 15

 

4 packets of square/rectangular cookies (180 g/6 oz each)
100-200 ml milk or coffee for dipping the cookies
750 g thick sour cream (about 20% fat content)

Chocolate glaze:
100 g dark chocolate
50 g unsalted butter
4 Tbsp double cream

To decorate:
crispy pearl sugar
fresh berries
coconut flakes/shredded coconut

Dip 12 to 15 cookies into the milk or coffee and place onto a suitable cake tray (I usually use 3x5 cookies or 15 in total, depending on your cake tray, you may prefer 3x4 pattern, resulting in 12 servings).
Now spread about a third of the sour cream evenly on top of the cookies. Continue with 3 more cookie and 2 more sour cream layers, finishing with the cookie layer.
Cover the cake with a cling film and place into the fridge to soften.

To make the chocolate glaze, break the chocolate into pieces and place into a small saucepan with butter and fresh cream. Slowly heat on a medium heat, stirring regularly, until the glaze is smooth and glossy. Spoon over the cake, spreading it evenly all over the top. (If using shredded coconut or pearl sugar for garnish, do it now, so it sticks into the chocolate glaze). Place back into the fridge to harden.

To serve, cut the cake into neat squares (or rectangles, if your cookies weren't square), or smaller slices, if you prefer. Garnish with berries, if you wish (I used the wonderful green variety of blackcurrants, Vertti, that I was talking about in a recent post).

Here's exactly the same cake, using chocolate-flavoured cookies and garnished with crispy pearl sugar granules:


Similar recipes in English-language foodblogs: 
Easy 7-layer cake  @ Steven and Chris
Kellerkuchen / Cellar cake  @ Light Recipes

Similar recipes in Estonian foodblogs:
Küpsisetort kohupiimakreemi ja banaaniga @ Sööme silmadega (Dagris)
Šokolaadine küpsisetort  @ Kiilike köögis (Anneli)
Kohupiimakreemiga küpsisetort  @ Siit nurgast ja sealt nurgast (Mari-Liis)
Vale-napoleoni kook  @ Kokkama Ragnega (Ragne)
Šokolaadi-toorjuustukook küpsistega @ Kokkama Ragnega (Ragne)
Hapukoorekreemiga küpsisetort @ Tassike.ee (Marju)
Küpsisetort  @ Magusad fotod (Marit)
Kohvimaitseline küpsisetort  @ Hea toit, parem elu! (Merit)
Küpsisetort @ Head asjad (Neve)
Halvaa-küpsisetort @ Maitse asi (Jaanika)

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Coconut and Blueberry Cake

I'm on a blueberry mood just now. As I told in my previous post (baked blueberry cheesecake with a sour cream jelly topping, remember) we're having a very good year of blueberries and bilberries in Estonia just now, so the amount of blueberry dishes that are being cooked and baked in Nami-Nami kitchen just now is quite considerable (take note of these yeast rolls with blueberry, vanilla and curd cheese filling, for instance). And the season is not even over yet, although other lovely berries - tart lingonberries/cowberries, for instance, are ripening quickly.

This simple coconut and blueberry cake was featured on our table twice during last week alone. Simple, quick, tasty, and has already received positive feedback from my Estonian readers, so it comes with good recommendations. Because of its simplicity, I'd describe it as rather a midweek cake and not a fancy weekend affair.

Coconut and Blueberry Cake
(Kookoshelbe-mustikakook)
Serves 10
Adapted from the Swedish food magazine Allt om Mat.



75 g butter, melted
2 large eggs
100 g caster sugar
100 g all-purpose/plain flour
100 g coconut flakes (unsweetened)
1 tsp baking powder
a pinch of salt
half a lemon, juice and finely grated zest

Topping:
200 ml (about a cup) blueberries/bilberries
2 Tbsp (demerara) sugar

Butter and line the base of a 24 cm springform tin with parchment paper.
Mix the dry ingredients (flour, coconut flakes, baking powder, salt) in a medium bowl.
Whisk the eggs and sugar in your mixer until light, thick and fluffy. Gently stir in the melted butter and the dry ingredients, then season with lemon juice and zest.
Pour the batter into the cake tin. Scatter the blueberries on top, sprinkle with demerara sugar.
  

Bake in the middle of a preheated 175 C/350 F oven for 30 minutes, until the cake is fully cooked and light golden on top.

Cool a little, then cut into slices and serve.



More blueberry/bilberry recipes:
Blueberry and sour cream tart
Baked blueberry cheesecake with sour cream jelly topping
Blueberry and lemon friands
French blueberry tart
Blueberry pancakes
Baked semolina pudding with custard and blueberries
Blueberry syrup
Blueberry jam

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