Simple and Seductive Food to Complete Your Weekend
Every Friday, Sofia Wood shares her best cooking ideas here on Make it last. This week is all about heart warming dishes perfect for weekend brunches. Who can say no to hot chocolate, anyway?
This week I thought we’d focus on very simple recipes that are relaxed but flavor packed and delicious—simple yet seductive.
Browned Vanilla Butter Apple Galette
This is my best apple galette by far. The combination of the nutty browned butter and vanilla with the soft and caramelized apples is just pure delight. Don’t have the time or can’t be bothered with making your own crust? Don’t worry—there are great fresh dough alternatives to be purchased in well-stocked grocery stores.
1 tbsp sugar
1/2 tbsp salt
2,25 dl flour, plus extra for surface
6 tbsp chilled butter
1 large egg
50 g butter
1/2 tbsp real vanilla powder
A good pinch of flaky sea salt
2 tbsp raw sugar
1 tbsp water
Whisk together sugar, salt and flour in a mixing bowl. Cut the butter into small cubes and add to the flour mix. Rub gently with your fingers until the mix resembles course sand with a few larger chunks in it. Beat the egg and pour into the flour and butter. Mix gently with a fork until the dough has just about come together. Turn out the dough on a lightly floured surface and knead until smooth; make sure not to overwork it. Form the dough into a disk and wrap in plastic. Chill for at least 2 hours until it’s firm.
Preheat the oven to 180°C
Melt the butter in medium saucepan over medium heat. Add vanilla powder and continue cooking until the butter stops foaming and browned bits form at bottom of pan. Stir often for about 5 minutes then remove from the heat.
Roll out the dough on a lightly floured surface into a roughly 30 cm wide circle that’s about 3-4 mm thick. Transfer to a baking sheet covered in parchment paper. Brush the center of the dough with the browned vanilla butter and sprinkle with 1/2 tablespoon of raw sugar.
Core and cut the apples down the middle, then finely slice them into 2 mm thin slices. Try to keep the shape of the apples as intact as possible and then press softly to flatten them out. Arrange in an overlapping pattern across the center of the dough leaving a 3-4 cm border. Drizzle and brush the apples with the remaining butter and sprinkle with the rest of the sugar. Roughly fold up the edges of the pastry. Whisk together the egg and water and brush the edges of the galette generously.
Bake for 30-35 minutes until the galette is golden brown, fragrant and the bottom of the crust is baked through. Serve as it is, with creme fraîche or ice cream.
Spiced Mexican Hot Chocolate
This recipe is a very indulgent version of hot chocolate. The spices and almond or peanut butter takes this childhood classic into adult territory.
4 dl almond, cashew or rice milk
1 stick of cinnamon
100 g high quality dark chocolate, preferably Mexican or otherwise semi-sweet
1 large tbsp of almond butter or peanut butter
1/2 tbsp vanilla
Tiny pinch of ground nutmeg
Pinch of salt
A small pinch of cayenne, drizzle of honey (optional)
Heat the milk and cinnamon stick in a small pan over medium heat. Finely chop the chocolate, add it to the milk and stir together with the almond or peanut butter, vanilla, nutmeg and salt. Heat until the chocolate is completely melted and infused. It should be steaming hot, but not boiling. If you want the little kick of cayenne, stir that in now, and see if you want to add a bit of honey too (it depends on how sweet your chocolate is). Remove the cinnamon stick, and if you want to make your chocolate frothy, blitz it for a few seconds in a blender before you pour it into large cups and serve.
Baked Avocado Eggs
Baked avocado eggs are a staple in our home. They’re super quick yet filling and healthy. Warm avocado might sound a bit odd, but once you’ve tried them, it makes perfect sense—so good!
1 large avocado
2 small eggs
High quality olive oil
Spring onions and a green salad (optional)
Preheat the oven to 180°C.
Brush a small baking dish with olive oil. Slice the avocado in half and remove the pit. Scoop out a few extra tablespoons of the avocado flesh to make a larger well and place in the baking dish. Gently crack the egg into the center of the avocado. It’s ok if a little bit of the egg whites overflow but make sure the yolk stays in the center. Sprinkle the egg with salt and chili flakes, and drizzle with a little bit more olive oil.
Bake for about 10 minutes or until the egg whites are completely set and the yolks are to your liking. Serve with a leafy salad and some sliced spring onions.
New Podcast and In-Season Veggies with Plant-Based Chef Therese Elgquist
When the brilliant mind behind Plant Based by Thess releases a podcast on sustainability, we'll obviously have some questions.
Editor's Letter: A Tribute To the Emmas and Gretas
"Emma relates to the planet, and to existence–things larger than our own lives–more hands-on than I will ever do."
Get to Know Iris Hantverk – A Local Business With a Global Buzz
With their hand made brushes, Iris Hantverk proves that a hundred year tradition translates perfectly to a contemporary interior context.
Wondered What a Tekla Beach Towel Would Look Like? This Is It!
Take the conscious lifestyle to the beach with Tekla’s new organic and recycled beach towels.