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Sour cherry popsicles

This is that kind of recipe that can be made from one single ingredient. I made it however from 2 because I found the sour cherries being too sour this year. So, I added a some sugar.

Pink lemon bath bombs

Some time ago I have received from a friend a pink fizzy salt for children's bath. My daughter was extremely delighted with it and she asked for more. The problem was that the salt has been brought from Germany and asking my friend to provide me more was a bit too complicated. But why not to do them myself, from healthy ingredients? Anyway, for my daughter anything that mattered was to be pink and to make a fisssss.
Making them was also an enjoyable activity with my daughter who was more than excited to contribute. After that, the difficult part was to be patient until it was the time for bath.

Grilled pepper and mascarpone soup

I would rarely do a soup out of grilled peppers and this is not because I do not like it but because the grilled pepper would not survive, being eaten first in a recipe like Roasted pepper salad.
When I was in Romania I brought some frozen homemade grilled peppers. As they were a lot, I picked a soup recipe with grilled peppers that I would not do myself from the start. It was then the perfect occasion to try it.

The taste of grilled peppers is persistent in the soup and this makes this soup a very special one. It is a rich tasty soup and the combination with mascarpone and basil makes it outstanding.

Charcoal red clay soap

I know, this is not for eating. This is a new challenge I've got as my best friend inspired me to try it. Knowing myself having too many passions I was somehow afraid to try a new one :) :) :) and after some years resisting and being only the user of my friend's soaps, she convinced me so I tried to do it myself. Thanks a lot G. for teaching me how to make soap and for introducing me to the world of natural homemade cosmetics. I never thought of finding so much fun in making your own soap and cosmetics...
I won't start now making a new blog with how to make soap as I am just a beginner in this area and, as I said before, I have other deep passions to follow. However, from time to time, I'll share here the photos of my trials and the recipe I used. For how to make soap or cosmetics, the internet is full of guides and I suggest that if you want to try, give a simple search or start reading sites like soapcalc.net and look for videos instructing how to do it.

This is my very first soap I ever made. It has a nice combination of oils and 2 great ingredients: red clay and activated charcoal. I made it with the idea of creating a facial soap but it is for sure very good for hands and body washing.

Basic country bread (version 2)

There is a love and hate story with this bread. And maybe this is what makes it exceptional. I love the taste, I love how it grows, I love its texture, I love how it sings, I love how it opens its ears, I love its colour, I love everything about this bread except what I hate for it... and that is working with its dough. It is so so difficult to preshape and shape such a wet dough. It is more like a running dough that sticks to everything: the board, the cutter, the hands. When you face this, the only way is to add more flour at the preshape phase in order to get rid of the whole mess.
Remembering the experiences, I have added 50g of flour more straight from the start. This made wonders later in the preshaping phase.
Other changes I made for this version were totally unintentional. The schedule was a complete challenge to fit in the program of the baking day, so I handled the bread phases only between other things.
The unexpected impressive result made me wonder what have I changed so much to make it so better.
Basically, we have the same recipe as for Basic country bread with few differences. Practically, even if the taste is as great as before, the aspect is much improved. Here it is:

Sourdough brioche


After a lot of days during this summer being away from my oven, I was so happy to come back to my sourdough baked breads. During this time, I have tasted a lot of breads bought from supermarkets, restaurants, local shops, from the most cheapest ones to the most fancy ones made with sourdough... or at least labeled like that. I couldn't find even one bread to say it was OK. What a disappointment... and you realize this only when you know what a good bread means.
This is a brioche recipe. Brioche might look sweet or maybe you think it is a kind of cake, but it isn't. It is very common that this kind of bread contains milk and/or butter. It might also contain sugar... well not in my case.
I have to be honest and recognise that this is not my type of bread, but I made it with a purpose: sandwich bread.  My daughter started the school and I wanted to make some sandwiches for her. It is true that for sandwiches what was annoying me when putting the bread in the sandwich maker was the shape. To get the shape you don't necessarily have to bake a brioche, it can be any kind of bread. However, I wanted to retry a brioche recipe (maybe to reconfirm to myself) and ... the bread was fine but.. simply not for my taste. The milk in bread makes it sweet and change totally the flavour of the classic bread. It is not bad, but it is just not the type of bread I prefer.

Sour cherry chocolate cake

I am so proud to make this cake for a very special occasion. My son just celebrated 4 months of life or 123 days. My daughter was the one selecting a chocolate cake for his celebration and she was so happy to blow the candle for him.
With such emotional moments, my small chocolate cake was a perfect choice. Also my husband was delighted to see his favourite fruits inside this cake.

When on top of the ingredients list you add passion and love, the experience of making an anniversary cake turns out to be a magical one.
Of course you can make this cake with fresh sour cherries but when their season is off you can chose to use defrosted. Or maybe you can extract them from compote.

As this cake is heavy enough because of the butter cream, I have kept the sugar at the minimum. Anyway, the chocolate contained enough sugar to make the cake sweet.

Enjoy !

Stureby Deluxe white bread

I made this bread hoping that it would look like in the photos of the original recipe. The bread turned out to have an exceptional taste but for the outside look, my expectations were too high. For the sake of the taste, I made this bread for the second time. This time, I made it following strictly the original instructions and baked it in a wood oven hoping for an improved result. There was however something that I have changed and this is the way the 2nd fermentation was done. I did it at room temperature, while the original recipe asks for a retard in the fridge for 10-14 hours. In this way, the bread had a less sour taste. Both times I didn't reach that good looking bread but if you close your eyes and just eat it... you can call it a perfect bread.

Apricots and almond milk ice cream

I continue my adventure with ice cream recipes. Now it is the season of apricots and I like very much their taste but my stomach likes them less. So, the only way to satisfy both my body and my taste is to cook them. Making ice cream from apricots sounded then a brilliant idea.

Olive bread (version 2)

In life we are always looking for new things that we believe they could make us happy and we forget that often, the happiness might already be found between the things we already have. A similar thing happens to me: I am very tempted to try every time a new recipe and not always I end up with a satisfactory result. So, why then try new recipes when the key of success might have been already tried. This is how I decided to revisit one of my old successful recipe and make just few changes to it. First of the change was of course the oven. The previous bread was baked in a conventional oven while this time I baked it in a wood oven. The quantity of olives was also substantially reduced. Then, as I needed a bigger quantity I have multiplied some of the ingredients by 1.5. One may say that in this way I ended up with a totally different recipe but what it is more important is the result. This bread is INCREDIBLE ! It is my favorite between maybe all the breads I made and ate in the last year. So, why to look for a successful bread between new recipes when I have already reached perfection with one of my old breads?

When doing this bread I forgot one thing and that was to flour well the bannetons. When turning them, the dough was stick to their bottom and I reached to that moment when you say "Ohhhh, nooo... forget about a good looking bread today :(((( ". Well, somehow I reached to have the dough of the loves in one piece and give it a slight new shape. The surprise came from the oven, where the bread raised unexpectedly well. Adding to this the INCREDIBLE taste and a gorgeous crumb... here is the recipe for a successful bread.

Vanilla ice cream

A very classic recipe of vanilla ice cream that is homemade. Classic, but it can beat any vanilla ice cream found on the market.
I was used to make ice cream by freezing smoothies. It is more simple this way but it lacks the creamy aspect. I thought making creamy ice cream is something complicated. Well with this recipe I discovered that it is not. The vanilla ice cream is in fact a classic vanilla custard that is frozen. What you get is an amazing ice cream to have in your freezer when you want a little treat for yourself.

Seed bread

A bread full of seeds, all kind of seeds. The most exotic type of seed used here is the mustard seed. I have never used this seed before in a bread and I was surprised to see it between the ingredients. It adds a bit of a spicy flavour and taste. Of course, the quantities of each type of seed is a matter of choice. You can easily chose to change how much of each seed type or even to avoid some. Also, the variety of seeds is not limited to my list. You can be as creative as you like. I have put 250g of seeds in total in this bread. You can put more or less.
My target with this bread was to taste the mixed taste of seeds inside of the bread and this is clearly achieved.

Sour cherry and orange cheesecake

I have started with a recipe of a lemon cheesecake. By improvising, I have arrived to this amazing cake. I have replaced the lemon zest with orange zest collected from some organic oranges. As it is the sour cherry season, I was thinking to make a red topping to give a bit of strong color to the cake.
The sourness of the sour cherry layer contrasts perfectly with the heaviness of the cheese layer.
Decorated with some extra cherry makes this cheesecake a good candidate for a festive cake, for example, for a birthday cake. It gets such a refined taste while it is not too sweet.
I think I can call this cheese cake one of my best ever done. When it was put on the table, it disappeared almost instantly.
My daughter usually picks what she likes best when she is in front of a slice of cake. Incredibly, she eated all layers: she loves biscuits, so the base was her favorite, she loves cheese and oranges too, so the cheesecake layer was good as well and she loves red, so the jelly topping was not put aside.

Buckwheat bread

I had an opened bag of buckwheat flour that was standing in my way anytime I was looking for something in my cupboard. One day I have found a good place for it, back in another cupboard, somewhere in the back. But the next day I saw this recipe and I realized that the best place for that flour was to not in the cupboard but in a bread.

I needed some bread for the same day so, sourdough was not really the option. The original recipe was asking for dry yeast but I used fresh. Anyway, the recipe was meant to be made with a bread machine, so I had to adapt it to my own way. Even from the list of ingredients, I removed the sugar and the lemon juice.
However, there was an element that tricked me when doing this recipe and that was the weather. During the day, the outside temperature has raised a lot and caught me with an unprepared oven when the dough was ready to be baked. The result was that the bread was over proofed. Well, not that much to miss a beautiful bread, but enough for the bread to be flattened.

The crumb of this bread has a gray color and this is due to the buckwheat flour. Its percentage in the total flour is not that much but is enough to change the taste of the bread and to make it delicious.

Potato and spring onion gratin

Most of the people think nowadays that the use of a fire woven is mainly for pizza and maybe bread. In fact, in a fire oven you can bake everything that you bake in a classic oven. The only trick is to master the temperature inside.
For baking a gratin, handling a fire oven is a piece of cake. I had my oven heated at 300ºC. It may look a bit too much and at this temperature, the gratin can become very quickly brown on top. To avoid this, use an aluminium foil ... it will work like a miracle. If you want in the end to give a light brown color to the crust, just remove it and let it bake for few minutes more.

Baking this in a fire oven adds a smoky flavour to the dish and improve the original flavours of the vegetables. Of course, this dish can be cooked in a normal oven also but in my opinion, the taste you get in the fire oven is greatly improved. I probably didn't mention that the spring onions were harvested fresh from my own greenhouse ...

Angel cake muffins

No wonder that this cake is called an angel cake. It is so soft, so pure, so white ... so divine.
I made it only because I remained with 6 egg whites from another recipe and it proved to be a real success for my daughter. She simply loved it !

White flour warm spot levain

This is one of the most difficult bread I have ever made. It is not the process itself that gives you troubles but its schedule. I wanted to make this bread for a very long time but I never found the time to fit it in my daily life.

You make this bread in 3 days. In the first 2 days you grow up a preferment and, at the end of the second day, you prepare the final dough. The loaves are baked on the third day after they have spent the second fermentation in the refrigerator overnight.

More, you need to make this bread during a hot summer. In my case, there were more than 30ºC foreseen in the first 2 days, so it was the perfect time for me to try this bread. If you do not have a high temperature outside during these 3 days when you are in the mood of making this recipe then use a hot spot from your house.

Simple lemon tart

This is probably the simplest recipe of lemon tart I have ever seen. It is quick, does not require any fancy ingredient and the lemon provides a strong flavored taste to the tart.
Usually, the lemon tarts can be decorated with meringue or whipped cream. However, for this time, I chose not to decorate it, to remember its simplicity.

This tart was dedicated for the end of the school year party of my daughter and I can assure you it has disappeared almost instantly from the table. And yes, her second kindergarten year is almost gone, and as a parent, I can only wonder where all this time has gone while she has grown so big. Can we stop the time and enjoy our kids for longer? I think we cannot, so that's why, every moment spent together is so precious as it will never come back.

You can also try other recipes of lemon tarts that I made: Lemon tart and Lemon tart with meringue.

Spicy carrot soup

During the summer, it is a light soup that I like to eat. Vegetable soups are perfect for the hot days, so why not to try a delicious spiced carrot soup.
There is no wonder that so far I tried different recipes for the carrot soups like  Carrot soup or Spicy carrot-zucchini soup with lovage. Which one I like the most ? Well ... all of them are great and it is difficult to chose.

Coconut and chocolate muffins

Quick, tasty, flavoured and delicious muffins.
I did not top them with any creamy or glossy composition as they were meant to be snack for my daughter at school. This is actually the main reason why I usually do not make a creamy top for my muffins.

Although they were for my daughter, I must declare myself guilty of eating half of them myself. I couldn't resist them... so delicious... so soft and so much coconut flavour.

Dark whole wheat spelt sourdough bread with sunflower seeds

This is my third bread baked in the wood oven. If the first 2 were a bit burned, this one I managed to do it better.
As I mentioned before, the tricky part in baking the bread in the wood oven is to get the right temperature for both the air inside the oven and the floor.
Even before buying the wood oven I have made some researches regarding what it should be done when the oven is hot. I have seen people removing the charcoal from the oven, cleaning the floor with a wet cotton towel and then putting the bread inside. This looks quite complicated, considering that you have to handle burning charcoal and then clean inside the oven where the oven is so hot.
I also discovered that there is not necessary to remove the charcoal from the oven and is enough to move it to the side. This is also keeping the oven hot for longer time and avoids any mishandling of burning charcoal.
The second part was about cleaning the floor. I thought (as nobody was mentioning otherwise) that the cleaning of the floor before putting the loaves inside was to avoid that the bread collects ashes on the bottom. This is indeed correct, but there is another reason why: to reduce the temperature of the oven floor and to add a bit of steam in the oven. There are people who dislike having ashes on the bottom of the bread loaves but no matter if you like it or not, ash on the bottom of your bread is not dangerous for health unless it comes from burned chemically treated wood (wood that I do not advise anyway to use for cooking). This reason has in fact more sense and this is what I have tried with this bread. First I moved the burning charcoal to the left side of the oven (as I did with the first 2 breads as well), then, with a tool (made from 2 sticks nailed in a T shape) I have removed any rough traces of charcoal and ashes. In the end, I have put on top of this tool used a wet cloth and clean the oven floor. I have measured the temperature of the oven floor with a infrared thermometer both before and after this operation and actually it has reduced the temperature from 350ºC to 270ºC. This was what made the difference in avoiding burning the bottom of the bread.
The next step was to put the bread inside using a long peel and close the oven almost completely (both the oven door and chimney door) to conserve the heat inside. When you close the oven the temperature goes instantly higher (remember that the charcoal is still inside the oven). Closing the oven completely removes the oxygen inside and the charcoal will stop burning and starts smoking. What I did, was to let the holes in the oven door just a bit open so the burning still continues even during the bread baking. When I am talking about burning charcoal I am referring to the hot wood that has yellow-red color not to the wood on flames. As for making a barbeque, it is expected to wait until the flames are gone before cooking your food. A flaming wood releases a very high temperature and what you need in the oven is a moderate and constant one.

I reached in the end not have a burned crust for the bread. Although the bread was ready in only 30 minutes, in my opinion it could have been taken out 5-10 minutes earlier, or the temperature reduced more before putting the loaves inside the oven. The result was a well risen bread (and that even if it was more a whole wheat bread) and a well cooked crust and crumb. What I didn't achieve with this bread was a shiny crust and deep bread ears... but this, maybe with the next bread.
There is another thing that I would like to mention about a wood fire oven: it is economic and efficient. With only 2 logs I cook 3 pizzas, 3 breads and I can even continue to cook something at around 200ºC for about an hour after. So far, every time I baked bread I also cooked the 3 pizzas. Baking bread works perfectly in combination with bread baking as the pizza needs a high temperature for only 2-5 minutes to be cooked. Making pizza in a wood oven is very simple (not like in the case of bread :) ) and you gain a beautiful crust with a smokey and incredible taste. I'll post in the future some pizza recipes explaining also how to bake it in a wood oven.

Whole spelt sourdough bread with pumpkin seeds

It was a long way to arrive here but here I am, back again. Although I was not posting too much, baking bread was one of the few things I kept doing every week. The reason behind my absence was another kind of bake... a little bun in my own oven that now has the name of Theodor. I passed through tough months, especially in the beginning when the smell of everything (bread included) was making me sick immediately. I stopped cooking but I did not stop baking bread. This is definitely my call ...

Not long after I managed to be back on my feet again, I fulfilled one of my oldest wish, to go with the baking to another level and buy an wood fired oven. This is a brand new experience for me and I learn new things with every bake. I'll share all the tricks here and in my future posts.

The bread of this post is my second try of baking a bread in the wood fired oven. For the first one, I used the same recipe but the result was a burned bread. Both on top and bottom. I had to cut a layer from the crust in order to reach an eatable crumb. And with this it came my first lesson... the time it takes to bake a bread in an electric oven is much higher than the one in an wood fired oven. If in an electric oven it takes me 45-60 minutes (depending on the size of the bread) for the wood fire oven it takes maximum 30 minutes with the same temperature of the air inside the oven. The temperature in the wood oven is well distributed. The exception is of course the floor of the oven on which the burning charcoal was sitting. To continue the comparison, it is easier to bake a bread in an electric oven than in a wood fire one. The modern electric ovens can be scheduled, can have the temperature adjusted without too much human intervention. With a wood oven, everything is manual. However, I was not expecting to be easier to cook my bread in a traditional way. Instead, I was targeting something else... the taste. And to achieve this, any effort is well worthed.
To control the heat in a wood fire oven there are some tricks that can be used. First of course is how much and what quality of wood is used to make the fire. After the wood is burned, closing the oven completely (door and chimney) makes the temperature to go high.

In my kitchen electric oven I was using volcanic stones to create stem. The steam helps the bread to raise high in the first 15 minutes of bake. In the wood oven it is difficult to use a steaming system and then, you risk to break the walls or floor of the oven. There is however another option to achieve the same results and this is to use a higher hydrated dough.

With my first bread my mistake was to bake it for 45 minutes. With my second bread (the one in the photo) I learned another lesson, that the temperature of the air in the oven is different from the one of the floor. So, this time, only the bottom of the bread was burned while the top of the bread remained white. This happened because I forgot to close the chimney of the oven and created a big difference between the air in the oven and its bottom. For this bread, only a small layer from its bottom had to be scraped. It took only 30 minutes to be cooked and the temperature of the oven floor was clearly too high.
By the time I am writing the text of this post I have already baked the 3rd bread in the oven and with this I learned to better control these temperatures... but this, in a future post.

For now, let's see the recipe of this bread.

Kiwi-pineapple-strawberry raw vegan cake

This was my birthday cake for this year. I went for an easy one, with fresh fruits (except strawberries) and not so sweet. Although I would go for this type of cake anytime, I have to mention that the combination between coconut oil and pineapple had a strange taste in my opinion. Other people didn't find it strange but for sure, next time I won't use pineapple for this type of cake. Mango might be a better choice ;).

Alsatian apple tart

I missed doing some tarts lately and I chose to make an easy one, from fruits. Although I reduced drastically the sugar, I think I could have done it even more. I have the feeling that the sugar reduces the aroma and taste of the apples so when I'll do it next time I'll put even less sugar. Otherwise, mniam mniam ... it is that kind of tart that is so good to be true.
My daughter also wanted to add her contribution to this tart and decorated it with dried raisins.

Whole rye bread

It is true that I was absent lately from my blog but slowly slowly I am coming back. I was absent from blogging but not from baking bread. I did bake bread every week, most of the time was the same recipe made only from white wheat flour and with sourdough. It was the time to diverse a bit the recipe, so I replaced a part of the white flour with rye and whole wheat flour. This is what I have reached to ...