Red Orange and Lemon Bars

 

Baked-Lemon-SquaresDear KokiDoo Friends,

I know, it has been a long while since I wrote last time. Sometimes life does not go the way You planned even though we tried our best to be punctual. Little Julia was sick for days and she passed the flu to all of us! We had 10 days bad days in which we couldn’t really do almost anything! Finally Julia is healthy again and we are back on track and ready to bake again.

We have also been in Italy (partly sick, doh!) for some days visiting my parents. We have spent some excellent time there even though the weather could have been a bit better. Now it seems the sun is shining in Milan and a full 25˚C spring kicked in. Here in Sweden is much warmer than a month ago but still longing for a wonderful 20˚C.

Lemon-Squares-RecipeThe first thing I think when I go to Italy, apart my family, is the food and above all the ice cream. If You happen to go to Italy, do not miss “gelato”. I mean the gelato You buy in “gelateria” (ice cream shop), not the one in the supermarket. They are totally different!

As regards food, if You are looking for quality and quantity, we have restaurants that take care of events (birthdays, baptism, Easter, Christmas and so on). Great food and reasonable price. You could have a 5 courses lunch for around 50 dollars (45 euros). Restaurants that take care of marriages are much more pricey.

We went in one the previously mentioned restaurant that was close to a beautiful river on which sides there was forest. The view was enchanting and the food quality just perfect. We had a starter with hot and cold tasty bites, like Parma ham, spinach/cheese pie, salami and so on. Then the “primo piatto” (usually pasta, risotto, ravioli or gnocchi) was served. Half of it was a creamy risotto with mushrooms and the other half was paccheri with seabream.

Italian “Event” lunches have usually breaks in between the courses: a little walk close to the river and some chat, just to relax and let the appetite develops better. Hence we were back on our table and we found in front of us the “secondo piatto” (usually meat or fish): a delicate hoven-baked seabass with cherry tomatoes.

Lemon-SquaresWe are not done yet! Maria’s parents seemed to be full already and I kind of understand them! It was a lot of food! Anyway, after the fish, it could not miss the meat: the waiters brought a juicy “tagliata” with herbs and potatoes. Usually, between the fish and the meat, You enjoy a lemon sorbet with or without vodka or champagne. I always thought that sorbet is served to refresh the mouth and prepare it for a completely different flavour. I wonder if this is really the reason.

At this point, I have to confess I was also very full and I would probably not have made it with the dessert if it was a cake. Luckily they had “Macedonia con gelato” (Macedonia is Fruit Salad). The fruits were very fresh, mature and appealing so I ate that too. The dessert was served with a flute of sparkling champagne. Finally coffee, amaro or limoncello and that’s it. Maria and her parents were wondering how we could have possibly made it to fit all that food in our bodies. I hardly could explain it! We do these kind of lunches when we celebrate something. In my experience it is usually 2-3 times a year. It was my birthday and also my parents had their own anniversary so we celebrated together. Nowadays I eat just once a day and it start to be difficult to arrive at the end of those dinners. Luckily, the portions are not very big as they used to be 20 years ago and most of them are bites or 1/3 of the portion.

The day before this lunch, we went to Milan which is already super crowded. Milan is getting the final touch to be (hopefully) ready for EXPO 2015, the World Exhibition. EXPO will last from 1st of May till the end of October. Hence, I will have full time to talk about it in the next post! Don’t miss it! I feel I have talked too much for today.Delicious-Lemon-SquaresWe also baked in the meantime! Just kidding! Maria is very fond of citrus fruits I see. If You go back with posts, we had the “Sunshine Citrus Cake” and “Orange Coconut Popsicles”. The present dessert would be: “Red Orange and Lemon Squares” or also “Red Orange and Lemon Bars”. Those amazing sweet bites have a crispy bottom covered with a pleasant, soft, fruity lemon or red orange filling. I personally love the tangy, fresh taste of lemon and citrus fruit in general. Our Red Orange and Lemon Bars are a bit thicker than the usual ones for some extra pleasure.

These Red Orange and Lemon Squares fit many occasions: they are perfect for a buffet or You could serve them when You need a small, easy-to-do, sweet bite for a tea or coffee. You need to give the final touch to the citrus squares, spreading powdered sugar over them just before You serve them. Don’t let the sugar stay too much above the squares, otherwise it will be absorbed by the creamy filling and You may need to add it again.

Lemon-Orange-Squares

Red Orange and lemon Bars
Amazing sweet bites with a crispy bottom covered with a soft, fruity, tangy lemon or red orange filling.
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Ingredients
For the Crust
  1. 150 g (1 1/4 stick) butter
  2. 150 g (1 cup) flour
  3. 60 g (1/4 cup) caster sugar
For the Filling
  1. 3 eggs
  2. 225 g (1 cup) caster sugar - [190 g (4/5 cup) for the blood orange squares]
  3. 22,5 g (1 tbsp) flour
  4. 1 dl (2/5 cup) + 1 tbsp lemon juice - [1 dl (2/5 cup) blood orange juice and 1 tbsp lemon juice for the blood orange squares]
  5. 3 tbsp milk
Instructions
  1. Mix all the ingredients for the crust in a bowl.
  2. Work with your hands until the dough comes together.
  3. Line the bottom of a 20x20 cm baking pan.
  4. Bake for 15 minutes in 175 degrees C.
  5. Mix eggs and caster sugar in a bowl and whisk until well blended.
  6. Add flour, whisk, add lemon juice (and red orange juice for the red orange squares), whisk and finally add milk and whisk.
  7. Pour into the hot crust.
  8. Bake for another 18 minutes in 150 degrees.
  9. Let cool.
  10. Cut in squares and dust with powdered sugar just before serving!
Notes
  1. The Red Orange filling has the same ingredients than the Lemon filling. You just need to adjust the dosage of thesome ingredients using the ones in the squared brackets.
KokiDoo http://blog.kokidoo.se/
If You like our pictures, recipes or style, share/stumble our posts or pin our photos. Leave us comments or mail: we are glad to answer as soon as we can!

KokiDoo is also on Etsy: visit our Etsy shop, see our best photos and choose the print that You like Best for Your house walls or Your shop.

Are You a great cook and You like to meet new people? Are You travelling and You would like to taste the typical food of the place where You are? Then, VizEat, a food-sharing community, is the place for You!

We will see You very soon and Have a lovely day!

KokiDoo

Easter Nougat Cream

Nougat-Cream Dear KokiDoo Friends,

We are almost there with Easter. What will You find in the egg this year? We decided to give You an egg too but with 2 different surprises: A “Nougat Cream” idea for Your Easter dessert and VizEat.

We recently discovered and joined VizEat, a food-sharing community. Do You know what is and how it works AirB&B? VizEat is kind of similar.

Let me explain to You how it works and how You can find KokiDoo on VizEat.

You can join VizEat in 2 different ways: You could be a Guest or You could be an Host.

As a Guest, You would ideally search for a host in the area You live or in the place You are travelling to. Are You alone but You love to dine with other people? Do You want to try the REAL local food in the place You are travelling? Are You participating to a congress, an event by yourself and look for company? Do You have any particular expectation for Your menu? Great! Just browse among the growing hosts database of VizEat. I am sure You will find the deal that fits Your way. In the database, You may look at menus, prices, location, description of the hosts and eventually reviews.

It is a new way to meet people and to socialize in front of delicious food!

Nougat-Cream-FlowersAs a Host, You could organize an event (for example at Your place) and share the food You have prepared with people that will decide to join. You can create and upload Your menu. We strongly advice to include photos of Your food. It is a much better way to show what You have to offer and make it more appealing. Describe Yourself (maybe upload a photo of yourself) and the place where You intend to have the dinner. Be descriptive! You can charge a suitable amount of money as a reward for Your expenses, Your cooking skills and Your hospitality. Finally, set the time and how many guests You would like to attend to Your event and You are on the wave! If You have a blog, like we have, I think this will put value in what You write. People can actually come to one of Your events and taste the “REAL” food You talk about all the time! Make sure that Your guests have a wonderful experience. I am sure they will reward You with a positive review.

A huge opportunity for hosts are big events: for example in Milan there will be EXPO 2015 starting in May. It is the “World Exhibition” and it will last for 6 months. Do NOT miss it! If You live in Milan, do not waste time and join VizEat as a host. Let Your guests discover the REAL excellent homemade Italian food!

The all VizEat idea rely on meeting, socialize, stay together, eating and drinking in harmony, giving a wonderful experience to the guests.

Nougat-Cream-SpoonFinally: Yes, this is the surprise. As mentioned, KokiDoo joined VizEat as a host. For the moment the profile is still not updated but we are thinking about our first event. So, if You happen to be in south of Sweden or You are a HUGE fan of KokiDoo, You can eventually try our recipes FOR REAL. We can proudly say to be the first Swedish host in VizEat and I am sure lots more will come. Stay tuned and follow us if You want to taste our desserts!

Now, after this surprise, I would like to introduce our splendid “Nougat Cream”. It is very easy to do and You can arrange it as we show You in the photos as a nice, funny Easter idea. The cream is slightly fluffy, smooth and soft which make the texture of this cream great. Together with the intense nougat flavour, You will have a nice tasting experience. You can use this cream as we suggested or You can fill Your delicious cakes with it. I am sure Your guests will be very satisfied!

Nougat-Cream-RaspberryHappy Easter to everyone! And now let’s see the recipe:

 

Easter Nougat Cream
Serves 4
The cream is slightly fluffy, smooth and soft which make the texture of this cream great. Together with the intense nougat flavour, You will have a nice tasting experience.
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Ingredients
  1. 150 g nougat
  2. 3 dl cream
  3. 4 eggs (shells)
  4. Few drops of food coloring
Procedure
Prepare the Eggs
  1. Take a corkscrew and do a hole on the top of the egg.
  2. Empty the egg.
  3. Rinse the eggshell in water.
  4. Boil the eggshells together with some food coloring in a saucepan until the have the desired color.
  5. Let the eggshells dry.
For the Nougat Cream
  1. Chop the nougat in small pieces and place it in a bowl.
  2. Heat the cream in a saucepan until the boiling point.
  3. Pour the hot cream over the nougat and stir until all the nougat has melted.
  4. Cover with plastic foil and place it in the fridge until it is completely cold.
  5. Whip the nougat cream until firm and fluffy.
  6. Serve with fresh berries.
KokiDoo http://blog.kokidoo.se/
 If You like our pictures, recipes or style, share/stumble our posts or pin our photos. Leave us comments or mail: we are glad to answer as soon as we can!

 KokiDoo is also on Etsy: visit our Etsy shop, see our best photos and choose the print that You like Best for Your house walls or Your shop.

 Have a Lovely weekend

KokiDoo