In which I get Liina to tell me about the food she grew up (with background noise), and I talk about a cookbook, make a type of jam, and go to a tea and brunch degustation.
Istanbul Cult Recipes: the book and the recipes.
Versions of carrot, cardamom and pistachio jam: like this although without the rose water… and mine wasn’t from Saffron Tales although oh look! Also this one.
The context: doing a ‘salon’ with students about the causes of the French Revolution. Seemed appropriate to bake something for them.
The recipe: so darn easy. Coconut, cocoa, flour, melted butter, brown sugar, something else – just moosh it together. I went with the Jam Option and squished half into the tin, then spread a strawberry jam on top (not one of Kate’s, this time, because I didn’t want to spoil them too much), then put the other half of the mixture on top.
The result: oh heck yes, this is another one going in the “oh you’re arriving in 30 minutes? no worries” pile. Very very tasty.
These rather ugly looking things are the bits of puff pastry left over after making apricot turnovers. I got the idea from some cooking show I saw just a bit of (Rachel Khoo maybe?). I layered the pastry bits on top of each other, with jam in the middle; this jam was Valentina, from Just Add Moonshine. Then I baked it for… I’m not sure how long. Probably not quite long enough since they didn’t brown very much, but it was a very tasty way of using the scraps and it meant that I didn’t feel guilty about throwing them away. Nom.
(In the cooking show version, she was making the pastry layer of a tartlet; each layer was much bigger, of course, and they were all the same size; and then she froze it for a while so it stuck together better. After cooking she piped cream+yoghurt in little blobs, and then added something else too – orange maybe. The jam she used was a very quick, cheat’s marmalade.)