The day before yesterday, the kitchen was full of little people. Everyone wanted to participate in some way and I was needing to use my imagination in creating cake-making jobs of equal importance. Equality was the theme of the day. One of the kids remembered who had made most of the Mother’s day cake and in her opinion it would be unfair if this wrong was to be repeated again. Diplomacy skills were in need and of course a bit of organization. And I wouldn’t be surprised if she became a human right’s lawyer.
In November my kitchen is full of soft light that quickly disappears in the afternoons and yesterday we had a Father’s day breakfast that supposed to be prepared quietly but in fact, but due to the excitement the children didn’t always remember to be so quiet. Erik asked at one point if he could go wake up Bella, as she would prefer to sleep in every morning, just pulling the blanket a little higher and requesting for just another little cat nap before getting up for the day. He crept upstairs, and climbed to the top bunk to wake her up. She must have not protested this particular morning as soon I heard a giant thump and a scramble as they were probably racing to see who reached the stairs first. But they did creep down the stairs again, to try not wake up Isi this morning.
He probably was awake when we finally made our way upstairs with our tray of breakfast and a song, but he did his best to pretend to be asleep so that the children could wake him up. Happy Father’s day! You are so very important to us ❤
Lemon-Mango No-bake Cheesecake (to be made the day before serving)
about 14-16 digestive cookies or 12-13 graham crackers, crushed
50 g/1.8 oz butter, melted
3 tbsp sugar
2 dl/1 generous cup of heavy whipping cream
400 g/14 oz marscapone cheese
500 g/17.5 oz quark
1 dl/ 1/2 c sugar
Juice of 1 large lemon
2-3 tbsp lemon curd
zest of one lemon
five gelatin leaves
(boiling water to dissolve the gelatin leaves with)
250 g/9 oz puréed mango
1 gelatin leaf
Place the gelatin leaves into a bowl full of cold water to soak for about 10 minutes. Meanwhile crush the graham crackers or cookies and line a 10 inch spring-form with baking paper on the bottom. Place the cookie crumbs in the lined form along with the sugar and melted butter, stir to combine and them pat down using the bottom of a glass to form a crust. Next whip the heavy whipping cream until thick and fold in the marscapone cheese, quark, sugar, lemon juice and zest and lemon curd. Taste and add sugar if you prefer a sweeter tart.
Boil water in a teapot or saucepan and while it is coming to boil, remove five of the gelatin leaves from the cold water. Squeeze the gelatin leaves to remove excess water and place in a very small dish. Pour in just enough boiling water to dissolve the leaves and fold in the hot gelatin mixture with the filling. Pour the cake filling on the prepared cookie crumb crust and smooth the top.
Take the last gelatin leaf and squeeze it free of excess water. Repeat as done above with the boiling water, making sure not to use too much water. Mix the gelatin mix with the puréed mango and spread over the cheesecake filling. Refrigerate.
Father’s day breakfast menu: Popovers, one filled with a dab of butter, Maasdam cheese, lettuce and tomato and other filled with a dab of butter and cloudberry preserves. Blueberry smoothie with kale, mango cheesecake and the coffee was freshly ground Kaffa Roastery’s Indian Monsoon Malabar Barista Blend.
While the children where making the no-bake cheesecake, I decided to roast my two pumpkins I had on hand. One was of the Hokkaido variety, which I tried out for the first time. The pulp was much more denser in comparison to my other pumpkin. The other pumpkin had served double duty as a decoration waiting to be oven-roasted, drained and then puréed. They will become our Thanksgiving and Christmas pumpkin pies.
I noticed that the one pumpkin was filled with little holes made with pen or pencil one morning. I asked the kids, who might have made little holes into my pumpkin? Our two-year old Hugo heard the question, walked over and proudly showed me with swinging motions of his arms of how he had made the holes into the pumpkin. He doesn’t speak much yet, but he understands everything and manages quite swell with a few words, expressions and impressive sign language that he has made up himself. His smile was so wide and his bright blue eyes shone. How could I be mad. Afterall they were going to be roasted and the outer skin was going to be discarded anyways. Recipe for making homemade pumpkin purée can be found here.
My kitchen in November is full of yellows and oranges, candlelight to light the dark mornings and evenings and the soft light from outside. Sometimes the outside light is a shade of gray as it was today and sometimes it too, has golden hues and bright blues.
This In My Kitchen post is part of Celia’s monthly series hosted on Fig Jam Lime Cordial, providing links to kitchens around the world.