It has been a while since we listed blogs, recipes and other stuff that has inspired us throughout the month. So we thought it was about time. We are also keeping our promise from last week, to share the recipe for our gluten free picnic tarts that we shot at Rosendals Trädgård. You’ll find it at the end of this post. But first, the list:
• After years of using an “old” camera we have finally geared up. It costed two arms and a leg, but we are so happy with our new toy!
• Until now David has walked around with our camera wrapped in a scarf (not kidding). We obviously need to put an end to this, so he is looking for a nice looking camera bag. We think this bag looks kind of neat. If you have any other tips on camera bags, please let us know. We’d love to check them out.
• This is one of our latest blog crushes. We are appealed by their simple and minimalistic photography that puts all focus on the beautiful food.
• Here is a wonderful illustrated food blog.
• Oh, and if you haven’t checked out this vegetarian blog, you have missed out on something gorgeous!
• Doesn’t this pasta recipe sound absolutely fabulous? We are doing something similar (but with forest picked greens) in our book.
• Adorable video of a rhubarb and strawberry pie.
• We are incredibly grateful and excited that so many have downloaded our app and given it nice reviews. More than 100 reviews worldwide, 71% five stars and 12% four stars! Right now it is featured in both the Cooking Campaign and the Go Green Campaign plus being a Staff Favorite in US! We are adding some more recipes to it right now, so stay tuned.
We used chestnut flour in the crust, which adds a wonderful nutty flavor. All tarts are filled with different vegetables but they have the same coconut milk base. We share our favorite filling with you, oyster mushroom, sheep cheese and sun-dried tomatoes. Bon appétit!
Chestnut Tart Crust
Makes 1 large or 6 small tartlets
100 g (1/2 cup) rice flour
45 g (1/4 cup) chestnut flour or amaranth, quinoa, almond flour
2 tbsp corn starch or potato starch
_ tsp sea salt & freshly ground black pepper
3 tbsp coconut oil or ghee, butter (room temperature)
5 tbsp ice-cold water
Oyster Mushroom Filling
coconut oil, ghee or olive oil for frying
1 clove garlic, minced
Oyster mushroom or mushroom of choice
2 sprigs fresh rosemary
_ cup coconut milk (unsweetened)
2 eggs, beaten
1/2 tsp ground nutmeg
sea salt & black pepper to taste
5 sun-dried tomatoes (in oil)
50 g (1/4 cup) sheep feta cheese, crumbled
Making the Tart Crust: Combine the first 3 ingredients in a bowl; season with salt and pepper. Add coconut oil and ice-cold water. Using your hands, work dry ingredients toward the center until dough forms. Gather it into a ball, wrap in plastic and chill for 30 minutes.
Do ahead: Dough may be made 1 day ahead. Wrap tightly with plastic and chill.
Preheat oven to 375°F (190°C). Press the dough evenly onto bottom and up sides of the tart pan. Trim dough flush with edge of pan. Prick bottom with a fork to prevent it from bubbling as it bakes.
Making the filling Heat oil in a large skillet over medium heat. Add garlic and cook until lightly browned; add mushrooms and rosemary. Cook until it is brightly colored, about 5 minutes. Whisk coconut milk, eggs, nutmeg, salt and pepper in a small bowl until well mixed. Place mushrooms, sun-dried tomatoes and sheep feta cheese on the tart. Pour coconut and egg mixture over the tart pans. Place on medium rack and bake for about 35-40 minutes.
Photos: Johanna Frenkel