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Caption: Blackcurrant Ribes nigrum
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The Blackcurrant is native to northen Europe and Asia. It was cultivated in Russia by the 11th century when it was present in monastery gardens and also grown in towns and settlements. Decoction of the leaves, bark or roots was also used as traditional remedies.
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Caption: The fruit of blackcurrants can be eaten raw, but it has a strong, tart flavour.
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Smulpaj
Crumb Pie
This is a Swedish dessert that differs from traditional pies in that it has no pastry shell, instead fillings are added directly to the pie dish after greasing.
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FILLING:
1 lb (500g) blackcurrant
2 tbsp sugar
1 tsp cornstarch
1 tsp vanilla sugar
CRUMB TOPPING:
75 gr unsalted butter
1 3/4 dl (175ml) plain flour
1/2 dl (50ml) granulated sugar
1 1/2 teaspoon vanilla sugar
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Caption: Preheat the oven to 200C/392F
CRUMB TOPPING
Mix the flour, sugar and vanilla sugar, then add the room warm butter. Rub the butter into the flour mixture to a crumby consistency.
FILLING
Mix the berries, sugar, cornstarch, and vanilla suger. Place it in the bottom of a greased baking pan.
Distribute the crumb topping over the berries.
Bake in the middle of the oven about 25 minutes.
Serve with a dollop of whipped cream, some vanilla sauce or ice cream.
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Photos:
Instagram: too_tickiun
#blackcurrant #pie #dessert #berries #cooking
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