Blueberry Lemon slices with crumble

A warm hello to first 4 followers I have! <3
I hope you enjoy it here and enjoy the recipes I post.

Since last spring I evolved an addiction for blueberries and I'm constantly trying new recipe. Unfortunately blueberries are pretty expensive here in Switzerland so I can't buy them as much as I want. On Saturday I allowed myself to buy some and I made those yummy blueberry lemon slices.

 

Blueberry Lemon Slices with Crumble

addapted from Taylor takes a taste

For the crumble topping

60g all-purpose flour

75g sugar

55g butter at room temperature

Zest of 1 lemon

1 pinch salt

In a small bowl, mix the flour, sugar, salt and lemon zest. Using a fork or your fingers, mix in the butter until crumbs form. Put crumbs in the fridge.

For the cake

180g flour

1 tsp baking powder

1/4 tsp baking soda

1 pinch of salt

1/4 tsp freshly grated nutmeg

90g butter at room temperature

170g sugar

2 eggs

zest of 1 lemon

90g plain yogurt 

150g blueberries

In a large bowl, mix together the flour, baking powder, baking soda, salt, and nutmeg.

In a another bowl, cream together the butter, sugar and lemon zest with a handmixer or kitchen aid till light and fluffy. Add eggs and mix until well blended. Add 1/3 of the dry ingredients and 1/2 of the yogurt and mix. Then add another 1/3 of the dry ingredients and the rest of the yogurt and mix again. In the end add the remaining dry ingridients. Mix.

Gently mix in the blueberrys with a spatula.

Spread the cake batter in a square baking container and spread the crumbs over the cake batter.

Bake in the oven at 180° for 40-45 minutes (depends on your oven) until it starts to brown and tooth pick comes out clean.

While baking prepare the lemon sirup.

For the lemon sirup

Juice of 2 lemons

70g sugar

In a saucepan, bring the sugar and lemon juice to boil. Reduce to simmer and cook 8-10 minutes until a syrup has formed.

When the cake is finished, pour the sirup over the cake.

Let it cool, cut in squares and enjoy :)

Introduction & Turnip, Carrot Salad

Hi everyone :)
I'm Rebecca, 23 and from Switzerland. I love to cook and bake. Or better, I love to cook and I bake passionately. I started baking when I was about 16 years old but it was not until I moved out at home 2 years ago that I started to cook and bake as much as I do it now.
Because I also love to photograph I'm thinking about opening a foodblog for a while now and now I did it with Radishes are red. Why the name? Cause I love radishes and cause I'm terribly uncreative finding names for blogs.

The first recipe is one of my current favorite salads. It's adapted from a Swiss cookbook.
I love to make it for lunch, cause both, my boyfriend and I can take it with us to work and we have a healthy, delicious lunch :) But it's also goes along well with Dinner.
I hope you like it.

Turnip & Carrot Salad

makes 4 dishes

240g Turnips

240g Carrots

1 tsp mustard

4 tsp cider vinegar

6 tsp rapeseed oil

500ml or less apple juice (clear)

Salt, Pepper

1/2 bunch fresh peppermint

Start with chopping the turnips in half. Put them together with carrots in your steamer for about 30 minutes. If you don't have a steamer you can also just cook them in water or steam them over hot water. Let the vegetables cool. In the meantime prepare the dressing. Mix together mustard, vinegar, oil and apple juice and season it with salt and pepper.

Grate the vegetables with a vegetable grater and mix it with the dressing.  Chop the peppermint and sprinkle it over the salad and you're done.

Tip: Let the salad rest a little bit before serving.