Zizi's Adventures - Real Food, Real Stories

Vanilla And Honey Rhubarb Galette And A Virtual Potluck Dinner Party For Food Revolution Day

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I bet May 19, 2012 will mark an important day in history thanks to Jamie Oliver’s first-ever global Food Revolution Day. Jamie Oliver is a great guy and a huge inspiration. I got to know him (not in person unfortunatelly! yet!) 12 years ago when I used to live in the UK (before he become famous in Hungary). He is an amazing, enthusiastic person, a big fighter. This food revolution movement is for you and your family. If you care about your children and their future, take this revolution and make it your own. Educate yourself about food and cooking. Make only a few small changes, cook at home with your family from fresh ingredients and magical things will happen!

“Food Revolution Day is also an opportunity for everyone around the world to do something.” – says Jamie in a Huffington Post article. “The Food Revolution and Food Revolution Day is about empowering people through education or, frankly, just inspiring people to be more street-wise about food, where it comes from and how it affects their bodies. If you know how to cook you can save yourself money, feel better and live longer, and the chances are, your kids will follow suit. After all, we all kind of become our parents in the end.”

This is Jamie’s video about the Food Revolution Day…

We, international food bloggers and friends stand up for the real food event that’s why we decided to organize a virtual potluck for this day. Everyone cooked and baked her own food at home and today we are bringing it together on the Internet and sharing the recipes with you. The only thing we regret that this party is virtual. Hopefully we will organize something similar live in the near future.Let me introduce you our small team and the menu:
Karin (from Germany, originally from the USA) – Nibbles and Dips
Giulia (from Italy) – Green Panzanella Salad
Valeria (from Italy) – Purple Kale, Sorrel and Lancashire “Caesar” Salad
Regula (from Belgium) : Mussels with Real Traditional Belgian Fries
Emiko (from Australia): Crespelle Verdi di Pesce
Sarka (from England, originally from Czech Republic): Rhubarb and Almond Panna Cotta
Zita, myself (from Hungary): Vanilla and Honey Rhubarb Galette

Galette is a general term used in the French cuisine to designate various types of flat, round or freeform crusty cakes. Galette is also a type of thin large pancake mostly associated with the regions of Normandy and Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. The filling can be savory or sweet, you can add any kind of herbs and spices.

Galette is very easy to make and you can take with you for a dinner party or a picnic with friends. I used whole spelt flour and buckwheat flour that has a rich, nutty flavor and a very high nutritional value. In addition, it is gluten free. Rhubarb is one of my favorite spring vegetables although I always use it in desserts. Honey and vanilla perfectly complete the sour taste of rhubarb.

Except cane powder sugar, lemon and vanilla all of this recipe’s ingredients come from Hungary so they are locally grown and produced (I have rhubarb plants in my small community garden but I couldn’t use it yet so I bought the rhubarb at the organic farmers market in Budapest).

Vanilla and Honey Rhubarb Galette

Ingredients (serves 4)

– 200 g whole spelt flour
– 150 g buckwheat flour
– 160 g cold butter
– 3 tablespoon cane powder sugar
– 1/2 teaspoon salt
– grated zest of 1/2 lemon
– 8 tablespoons cold water
– 170 g rhubarb, cleaned and cut into 5-7 cm pieces
– 3 tablespoons honey
– 1 vanilla bean, split and seeded
– freshly whipped cream to serve

Method

In a bowl mix together flours, powder sugar, salt and lemon zest. Cut butter into small chunks and add to the flour mixture. I always use my hands for this: with your fingers rub the butter into the flour until you get a crumbly mixture (pea size pieces). Mix in the cold water until the pastry comes together into a smooth, elastic ball. Wrap in plastic and place in refrigerator for at least an hour.

In a bowl mix together rhubarb with honey and vanilla.

Preheat the oven to 180C (350F). On a lightly floured surface, roll the pie dough out to a 30 cm (about 11,81 inch) circle and transfer to a baking sheet covered in parchment paper. Place the rhubarb pieces over the pie crust, leaving about 5 cm (about 1-2 inches) boarder. Fold over the edges of the crust, pleating as needed to make an even circle. Bake galette at 170-180C (350F) for about 30-40 minutes until crust is golden brown. Serve with whipped cream.

Fresh Salad From Our Garden

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Aragula and radish

In February I announced on my Facebook page that I. and I are proud owners of a small parcel in a community garden in the heart of Budapest. We are so happy to have the opportunity to grow our vegetables.

Aragula

A community garden is a single piece of land gardened collectively by a group of people. Community gardens provide fresh produces and plants as well as satisfying labor, neighborhood improvement, sense of community and connection to the environment. It is getting more and more popular around the world, especially in big cities.

Rhubarb

I noticed that people are so into nature nowdays and the locally grown (by you) fresh produces can beat the store bought ones. They taste different, don’t they?

Swiss chard

Zucchini

Beans

Happy gardening!

Weekend Crumbs

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Best waffel in Budapest (chocolate pudding) at Jégbüfé… When in Budapest, don’t miss it!

There were lots of crumbs this past weekend. I think the pictures will speak instead of me… Summer is here, I love it!

Vegetable ramen and…

…vegetarian steam buns at Momotaro Ramen. Best ramen place in Budapest!

The weather was sunny and warm all weekend…

Vegan raspberry yoghurt with oatmeal (recipe coming soon)…

Still life at the organic market on Saturday moring…

Bagatellini, a new bakery that was launched in February…

Snack in the park…

Sunday breakfast: vegan hazelnut vanilla pancake with rhubarb compote… scrumptious!

Cafe Gerbeaud, the famous patisserie and cafe in Budapest…

Chocolate manufactury at Szamos Gourmet House…

This is a life-size marzipan girl, who is the replica of a woman figure in a well-known picture titled “The girl with chocolate” painted by a Dutch painter from the 18th century. The sculpture of the girl with chocolate was made from 70 kg marzipan, during approximately 800 working hours, and she watches Arthur’s activity from a glass cabinet.

Cooling cider in the hot weather…

Friends from Canada… my goddaughter and her little brother 🙂

Gardening at the community garden…

Enjoy!

Reflection, Nespresso and George… 🙂

Rhubarb Walnut Chia Seed Muffins

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When I found this recipe on Maria’s blog I didn’t know what chia seed was. “OK, whatever it is it can be bought in Hungary” – this was my first reaction. “If I bake these muffins I will leave out the chia seed” – I thought. Then I went to my favourite wholesale store and as I was walking between the shelves looking for spelt flour I found chia seed. I was surprised. I bought a packet, went home and surfed on the Internet to find information about chia seed.

Chia is a species of flowering plant in the mint family, native to central and southern Mexico and Guatemala. Chia seeds are one of the most powerful, functional, and nutritious superfoods in the world. The chia seed is an excellent source of fiber, packed with antioxidants, full of protein, loaded with vitamins and minerals, and the richest known plant source of omega-3.

And if we can believe all the facts that are on the internet… not only do chia seeds give you a boost of energy that lasts, they also provide stamina and endurance. A single tablespoon could sustain Aztec warriors for an entire day. 🙂

I changed some of the ingredients in the recipe and I added the same rhubarb compote to it that I also used in the rhubarb redcurrant muffins.

Rhubarb Walnut Chia Seed Muffins

Ingredients

For rhubarb compote
– 1,5 cups finely diced rhubarb
– 3 tablespoon honey
– 2 tablespoons water

For muffins
– 100 g whole wheat spelt flour
– 200 g white spelt flour
– 100 g natural cane sugar
– 250 ml oat milk
– 50 ml olive oil
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 organic egg
– 1 vanilla bean, split and seeded
– 2 tablespoons chia seeds
– 1/2 cup walnut, roughly chopped
– rhubarb compote
– cinnamon

Method

Place the rhubarb in a pot with honey and water. Stir and stew on low heat until soft. Purée with a blender and set aside.Preheat the oven to 175C (350F) and line 12 hole muffin tray with paper cases. (From this quantity of ingredients you might have 16 muffins.)

In a bowl mix together the dry ingredients: flours, baking powder and baking soda. In another bowl beat the egg with the cane sugar until light, then add oatmilk, olive oil and vanilla. Pour the wet ingredients into the dry ones and mix until smooth. Fold in rhubarb compote, chopped walnut and chia seeds. Spoon the mixture into the cases, filling them about two thirds full, dividing the batter evenly. Bake the muffins about 20-25 minutes on 175C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool on a wire rack and sprinkle the tops with cinnamon.

Rhubarb Redcurrant Muffins

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Meeting Béa (the writer of the beautiful blog, La Tartine Gourmande) last weekend at Food Blogger Connect in London was a dream come true experience for me. She is my role model in food photography and styling. I love her colourful kitchen props and I hope one day I will have as many cutleries, plates, napkins, glasses and bowls to choose from as she has.

I know… everything goes step by step. And to be honest, I like my small steps. I can see the development on my work. I also hope I will be able to attend next year’s Food Blogger Connect because I’m ready to learn more and meet again my new found food blogger friends from all over the world. If you read this, I miss you guys! 🙂

I found this redcurrant rhubarb muffins recipe on Béa’s blog. I love rhubarb so much. The base of the muffins is rhubarb compote that would be also great dribbled on vanilla ice-cream. Yum! I changed some of the ingredients and I didn’t have raspberry at home so I used redcurrant instead of them. The muffins turned out to be absolutely moist, not too sweet and delicious!

Rhubarb Redcurrant Muffins

Ingredients 

For the rhubarb compote
– 1,5 cups finely diced rhubarb
– 3 tablespoon honey
– 2 tablespoons water

For the muffins
– 100 g whole wheat spelt flour
– 70 g white spelt flour
– 60 g almond meal
– 1 teaspoon cinnamon
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 2 organic eggs
– 7 tablespoons coconut oil
– 1/2 cup oatmilk
– 70 g natural cane sugar
– 1 vanilla bean, split and seeded
– 1/2 cup finely diced rhubarb
– 1/2 cup red currant
– rhubarb compote

Method

Place the rhubarb in a pot with honey and water. Stir and stew on low heat until soft. Purée with a blender and set aside.

Preheat the oven to 170C (350F) and line 12 hole muffin tray with paper cases.

In a bowl mix together the dry ingredients: flours, almond, cinnamon, baking powder and baking soda. In another bowl beat the eggs with the cane sugar until light, then add oatmilk, coconut oil and vanilla. Pour the wet ingredients into the dry ones and mix until smooth. Add rhubarb compote, then fold in the diced rhubarb and red currants.

Spoon the mixture into the cases, filling them about two thirds full, dividing the batter evenly. Bake the muffins about 20-25 minutes on 170-180C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool on a wire rack.