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Sweet food & photography

Blackberry

Blackberry galette

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I decided to go to my friend Lina’s parents place yesterday to pick some blackberries and hang out with her and her family. I’ve known them for 13 years now. Still going strong. It feels like there is always a celebration going on when I’m there (not because of me, of course..). I like that.
I brought pie dough so we could make a galette, because I knew there would be berries to pick. Lots and lots of ripe blackberries. It’s always a challenge to bake at someone else’s place because you never know what ingredients they have on hand. I always have sugar, flour, butter, eggs, milk.. yeah, you get the idea. But not all people do. You don’t “know” the oven like your own and you have no idea what kitchen tools they have. And I didn’t bring any props, because I really didn’t plan to make a blogpost. This galette is pretty great on its own and there is really no need for fancy props here.

This galette has just the right amount of sweetness, so you can easily sneak in a scoop of vanilla ice cream if you want to. Or two, or even three..







blackberry galette
Makes 2 galettes (the size pictured)

Crust
1 1/3 cup (195 g) all purpose flour
1 tbsp powdered sugar
1/4 tsp salt
150 g cold butter in cubes
3-4 tbsp ice water

Filling
500 g fresh blackberries
1/3 cup granulated sugar
1 1/2 tbsp cornstarch
1/2 tsp vanilla powder

1 egg
1 tbsp milk
1 tbsp granulated sugar

Mix flour, powdered sugar and salt in a bowl. Add the butter and mix until you get fine crumbs. Add the water (begin with 3 tbsp and add an additional 1 tbsp if the dough feels too dry) and mix until the dough just comes together. Wrap dough in plastic wrap and put in the fridge for 2 hours.

Preheat oven to 175°C (350°F).
Divide the dough into two pieces. Roll out both pieces on a lightly floured surface. Transfer the dough rounds to a baking sheet covered with baking paper.

Put blackberries in a large bowl. Mix sugar, cornstarch and vanilla in a small bowl. Add sugar mixture to the blackberries, folding carefully to avoid crushing the berries. Divide berries between the dough rounds, folding up the edges around the berries.
Lightly beat egg with milk in a small bowl. Brush edges with egg wash, then sprinkle 1/2 tbsp sugar over each galette. Bake for 35-45 minutes or until edges are golden brown and filling bubbly. Let cool for a few minutes, then serve with a scoop of vanilla ice cream.

Blackberry ice cream

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If you follow me on instagram you probably already know I’m kind of obsessed with flowers (I think it’s pretty obvious here too if you look at my previous posts). You would even think this is a baking/florist blog. I guess it kind of is. I think I would enjoy being a florist. I’m not sure I would be a good one though. And why not take advantage of these beautiful flowers when you can? I actually made lilac ice cream first but wasn’t satisfied with the result.

I haven’t made ice cream since working on my ice cream book (.. a year and a half ago?) but the other day I made ice cream for a freelance job. It made me remember why I both love and hate working with ice cream (I’ll share the photos with you soon enough). I love it because it looks so pretty in pictures and because it tastes good of course, but I also hate it because it melts.

Anyway, I had some blackberries left so I decided to make even more ice cream (as if my freezer wasn’t already full).Oh, and by the way, the winners of my book are announced at the bottom of this post..

 


4-ingredient blackberry ice cream
Makes about 1 litre / 1 quart ice cream
This is probably the easiest berry ice cream recipe ever! The original recipe comes from my ice cream book where it’s made with strawberries instead of blackberries. I must say I really prefer using strawberries for this recipe. Go ahead and use blueberries, raspberries or strawberries instead, or why not a mix? If using blueberries or strawberries there is no need to push the purée through a sieve. Even easier to make!
Ingredients
250 g blackberries
2 tbsp lemon juice
1 cup (250 ml) heavy whipping cream
1 can sweetened condensed milk (397 g)
Directions
1. Put blackberries and lemon juice in a blender and mix until smooth. Press mixture through a sieve and discard the seeds.
2. Whip the cream until soft peaks. Fold in the condensed milk and the blackberry purée.
3. Freeze mixture according to your ice cream maker’s instructions.
4. Transfer ice cream to a freezer safe container and freeze for at least 2-3 hours before serving.






The winners

First of all, thank you for participating in this competition and for putting so much thought into your answers. All of them are wonderful, and I loved reading about your tips and tricks! It’s a pity there can only be five winners. Here are my favorites:
Tusen tack till alla som ville vara med och tävla! Det var fantastiskt roligt att läsa alla era fina och intressanta svar. Tänk vad mycket vi kan lära oss av varandra! Men nu kunde jag bara välja fem stycken, och här är mina favoriter.. Grattis! Mail från mig kommer snarast.
Tiina
My best tip for baking and cooking is: don’t be afraid! I consantly hear people say: “I’m no good at baking/cooking, I won’t even try”. When you have a good recipe and good ingredients, there is little chance you’ll fail. And even if you do, just try it again another time! Persistence is your best companion in the kitchen, along with your taste buds and a hint of playfullness. So don’t be afraid and give it a try or two before you give up!
Rasmus
Jag är en riktig nörd när det gäller smakkombinationer, så mitt tips är att våga tänka utanför boxen, oavsett om du lagar glass, bakverk, mat eller någon annan slags rätt. Våga improvisera och gå på känsla! Efterhand lär man sig vilka smaker, texturer etc som passar fint tillsammans, oavsett om de är klassiska kombinationer eller några som kan tyckas vara helt absurda. Eller ta en vanlig kombination och använd den i ett oväntat sammanhang.
Många rätter som jag gjort på ren intuition har mina vänner tyckt verkat rent galna innan de smakat, men fantastiska när de väl har gjort det, och ofta innehåller dessa rätter otippade kombinationer av t ex grönsaker och frukter, som en äppelpaj med lök och nötter eller en jordgubbs- och sellerikompott.
Pernilla
Att resa till andra delar av världen. Nära eller långt, långt borta. Upptäck, dofta, smaka på nya saker. Det ger inspiration och lust till ditt eget kök och berikar vardagen hemma.

Christina
Mit tip vil være dette: at kaste sig ud i bagning med intention om at have det sjovt, leve i nuet og dele de søde sager med nogen du holder af. Lad det være en leg. Det er den bedste måde at lære på. Og går det galt (som det gør for mig nogle gange:-) ) Ja, så er det bare op på hesten igen, det betyder ikke så meget, for så er der kommet nye erfaringer, som kan bruges næste gang 🙂

Katarina
Mitt bästa tips är att baka tillsammans med barn, det blir mindre pretentiöst på något sätt och samtidigt har man har kul i köket. Det är inte bara kul förstås, det är även gott men även lärorikt, barnen lär sig läsa recept, mäta olika saker, lukta och känna på ingredienser och det roligaste av allt är att slicka skålen. Jag inbillar mig att det bästa med att baka tillsammans är att barnen kommer att bära de stunderna med sig hela livet.

Spara

Chocolate mascarpone cake with berries

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As usual, I have so much more important things to do than making blogposts and recording videos. Therefore, I made two new blogposts and two new videos (because I love making them!). Of course.
I’m a huge procrastinator. I think I need to write more notes.

Anyway, this cake was actually a practice round for an episode of a tv show I’m going to be on. So in about a week or so I will be going to Finland for the first time in my life. Very exciting!

Video by me (Linda Lomelino)
Music by Death in the afternoon