In summer all our entertainment moves outside, making the dinner setting more carefree and easy. I have been in Italy long enough to savor all their beautiful food rituals, which taught me so much about how special it is to gather around the table and share a meal with friends, however simple it might be.

In Italy, spontaneous aperitivo and a glass of wine can quickly turn into a long dinner, with friends cooking pasta together while chatting and waiting for the dish to be served. I found that these spontaneous dinners come easiest in the summer, where with the abundance of fresh, seasonal produce, I can prepare simple, delicious meals in no time, sometimes without even cooking.

Besides cooking and preparing food for my guests, one of the things I enjoy the most is setting the table. My husband would say that I might go overboard with organizing dinners by paying too much attention to details, but I find that a nice setup is equally important as the food served. Small touches such as soft linen, vintage china, flowers, or candles can create a sense of occasion, making the table more inviting. I like to keep the table simple and neat, allowing the table setting to settle in the natural surrounding of our countryside.

For this occasion, I combined the earthy tones and Vichy check pattern with softer, pink napkins, making the table country and romantic. I love to play with colors and textures, mixing and matching vintage plates with glasses of different colors and heights. A few garden flowers and the table is set.

SUMMER FAVORITES
in collaboration with Linumoe Copenhagen

Whether you are hosting a family summer lunch or a big party with your friends, the natural colors of soft linen will upscale your table setting. Feel free to mix the patterns and colors of linen with colorful china and glassware. Allow yourself to be playful and have fun. Browse my summer favorites or visit Linumoe store for more beautiful kitchen linen. 

Use my code APRON20 to get 20% off your next purchase at linumoe.dk.

Summer gatherings tend to be easy, as, with longer days, we all seem to step into the carefree holiday mood. With hot temperatures, I tend to serve refreshing food as much as possible, and Italian Panzanella salad is one of those easy delicious recipes to enjoy and prepare for the summer. Essentially it is a bread salad tossed with fresh, ripe tomatoes, shallots, cucumbers, tuna, and corn. Still, every Italian family has their version, depending on what you have at home. You can even add boiled eggs, fresh mozzarella cheese, or olives - this salad is one of those recipes that, either way, you make it, you can't be wrong. The original recipe calls for a day or two of old bread soaked in water, but I prefer to do one additional step and toast the bread before soaking it, so I can still keep a bit of bread crunch for more interesting texture. Then I cut the bread into bite size pieces and generously mix with olive oil, freshly cut vegetables, and tuna slices.

Another recipe that I love adding to my summer menu is Peach bruschetta. One of the simplest, easiest, and most delicious things you will ever prepare. Crunchy baguette bread is topped with velvety ricotta cheese and slices of ripe fresh peaches, drizzled with some honey and fresh thyme. Such a pretty, mouth-watering appetizer that you can prepare in no time and that your guest will love!

A glass of aromatized water is always welcome on a hot summer day, so try mixing cold water with fresh peaches and basil leaves. You can also use mint, lemon, or raspberries.

The cherry season was beautiful, and we enjoyed sweet cherries for more than a month. Of course, my favorite way to use cherries is to eat them fresh, directly from the tree. Still, as this year's produce was abundant, I was craving American-style cherry pie. For this recipe, I used my go-to all-butter crust recipe, which is simple, with just a few essential ingredients, and fool-proof. The result is a super flaky, buttery crust that will make your pie delicious and perfect.

HOW TO MAKE A PERFECT PIE CRUST

This dough pie recipe is straightforward and requires five ingredients: all-purpose flour, sugar, salt, butter, and water. But, as simple as the ingredients are, here are some tips on what to do ( and not to do :)) to have a perfectly flakey crust every time you bake.

• Butter should be very cold. Mixing the dough with your hands, especially in summer, will warm up the mixture, so you want to ensure that the butter doesn't melt. Cold butter is what makes the pie crust flakey.
 
• Water should be cold as well. Start adding water a tablespoon at a time, until the mixture starts to come together. You may not need all the water, and the number of tablespoons can also depend on the type of butter and flour.
 
• Don't knead the dough! You want to mix the ingredients just enough to create a ball from the dough. Kneading the dough will make the dough tough.
 
• Roll out the dough on a floured surface and turn it clockwise for each roll. This will prevent the dough from sticking to the surface and help you roll out evenly.

• Let the dough chill in the fridge for 40 minutes to 1 hour before rolling it out. This will cool the butter again and prevent the dough from breaking apart.
 
• Once you have filled the pie and decorated it, put it back in the fridge for 15 minutes (use egg-wash only before baking). This will allow the top to cool, and decorations will keep their shape during the baking.
 
• The dough can be kept in the fridge for 2 days, or you can freeze it in a ziplock bag for up to 3 months. Allow it to come to room temperature when you are ready to roll it out into a pie crust.

how to make homemade cherry filling

When it comes to cherry filling, I used whole, pitted fresh cherries that were not too sweet, but you can also use sour cherries or regular sweet cherries for this recipe. The filling is easy to adjust, and you can add a few more tablespoons of sugar if needed, depending on how sweet you want your cherry filling to be. This homemade cherry filling is sweet and tangy on point, comes together in no time, and can be made in advance. A few tips on how to make a perfect filling every time:

• You may use your favorite cherry variety for the cherry pie filling – or mix. But if you decide to use all sour cherries, add an extra 4 tbsp of sugar to the filling. You can also use frozen cherries for the recipe. 

• Because fruit-based pies tend to bake up runny, I pre-cook the filling before adding it to the pie. This step ensures a sliceable pie every time. Just be sure to cool the filling completely before adding it to the crust.

• Keep a close eye on the cherry pie filling after it comes to a boil. After it reaches the boiling point, it begins to thicken fast. So be sure to lower the heat right away and cook it just until it starts thickening. You want it thick but still juicy. 

HOMEMADE CHERRY PIE
Marija Gvozdenovic

INGREDIENTS

Serves 8 

For the crust

320g all-purpose flour

2 tbsp granulated sugar

pinch of salt

160g very cold butter

5-8 tbsp ice-cold water

FOR THE filling

350g cherries, washed and pitted

60ml water

1 tbsp cornstarch

1 tbsp lemon juice

100-120g white sugar (adjusted accordingly to sweetness of cherries)

zest from 1 lemon

1 egg yolk + 1 tbsp milk for brushing

2 tbsp brown sugar for dusting 

METHOD

Prepare the crust:

In a bowl, mix flour, salt, and sugar. Add cold butter, and using your hands or pastry cutter, incorporate the butter into the mixture until it resembles a coarse meal. Start adding water, a tablespoon at a time, and gently stir with a spatula or wooden spoon. Sometimes you will need less or more water than indicated, depending on the flour and butter used. Stop adding water when the dough begins to form large clumps, it's not too sticky and can be formed in a bowl.

Transfer the pie dough to a floured work surface, and using floured hands, form a ball. Put the dough in plastic wrap and store in the fridge for 40 minutes to 1 hour. You can prepare the dough even the day before.

Prepare the cherry filling:

Wash and clean cherries. You need pitted whole or halved cherries. Whisk together the water, lemon juice, lemon zest, and cornstarch. Set aside. In a large saucepan, add the cherries and the sugar. Pour the cornstarch mixture over top and turn on the heat to medium. Bring the mixture to a boil. Once the mixture begins to boil, lower the heat to simmer and continue to cook for another 5-10 minutes, until the mixture thickens but it's still juicy. It is important that you stir the mixture at regular intervals to prevent the sauce from burning. Leave to cool completely before filling out the pie. 

Assembling and baking:

Preheat your oven to 180 degrees Celsius (350 F).  

Take out the chilled dough and transfer it to a floured surface. Gently press the dough with your rolling pin, starting from the center, as the dough is very firm. Turn the dough with your hands clockwise at each roll so that dough doesn't stick to the surface. Roll out the dough in a large circle ( 3-5 mm thick), then helping yourself with a rolling pin, transfer the dough to the baking pan. Trim any extra dough and save it for decoration. Fold in the edges and press them with your fingers to make a fluted edge. Pour the cherry filling. Roll out the rest of the dough for decoration. With a knife, create stripes ( I used a mixture of thin and thick stripes). Place the dough strips over the filling in a lattice pattern. Seal the edges with some water, and decorate the borders with cut-out leaves. Put the pie in the fridge for 15 minutes.

Beat the egg yolk with 1 tbsp milk. When the pie is chilled, brush it with egg mixture and sprinkle with 2 tbsp brown sugar. Bake for 40-50 minutes at 180 degrees Celsius (350 F) or until golden brown and filling is bubbly. Remove from the oven and let cool completely before serving. This will help the filling set, making it easier to cut the pie. Serve warm or cold with ice cream or whipped cream.

Summertime is all about creating spontaneous gatherings outside, enjoying dinners on the patio, picnics at the beach, or in the nearest park. We have been taking every chance we have to spend our time by the lake, having picnics, or taking long walks with Woody and enjoying the refreshing breeze in the woods after a hot summer day. 

As simple as it can be, organizing a picnic is always a treat. There is something special about dining al fresco and savoring food while enjoying the stillness of the summer nights and beautiful scenery. With just a few simple dishes, a good drink, and few special picnic items, you can turn your picnic into a delightful gathering.

 I love organizing outside events, and when it comes to picnics, I like to use different textures and items to make it more fun and exciting. I always opt for a plastic-free version, bringing along a few ceramic pieces with me, whether regular dinner plates or vintage pieces. For a comfy stay, bring along few pillows and a blanket or quilt. I love using rattan vintage baskets (which are handy as they are already equipped and have a storage bag to keep your food cool. I always have my French market bag with me as well, as it can store all extra items like cutlery, napkins, books, and personal items.

There are so many picnic items that you can use to make your dining out unique, and below, you can find some of our favorites. These items are versatile and timeless and can be used for all your gatherings and parties. They also make excellent gifts for birthdays, weddings, and showers.

Shop our picnic favorites

After a long break of writing here, I thought I should come back with a delicious summer recipe for you. Summer is all about refreshing, tasteful, and easy recipes, and this lemon layer cake is all of that! Soft layers of lemon sponge cake are covered with mascarpone cream and an abundance of summer fruit, making this cake irresistibly good!
 
What I love about this cake, besides the delicious taste, is its looks. Perfectly imperfect, with messy waves of cream and berries, this cake is perfect for any summer party you are hosting. In addition, its minimalistic, naked look makes this cake super easy to prepare.
 
You can bake the cake layers a day in advance and assemble them a few hours before serving. As I had many berries, I used a mixture of strawberries, blueberries, raspberries, and strawberries and added some cherries and peaches for extra freshness and taste. You can use your favorite fruit mixture or use only one type of summer fruit, it's up to you. If you are not a lemon cake person, try adding a splash of vanilla or juice and zest of half orange instead of lemon. The result will be super refreshing and delicious in any case!
 
I baked 2 round sponge cakes with 20cm diameter for this recipe, which resulted in 4 thick layers of cake. You can use the same recipe for a 22-24cm round pan, and you will just have 3 layers instead. The cake is pretty tall, and it can serve 8-10 portions. If you are hosting a bigger party, double the ingredients and use a 26cm pan to have a wider cake. 

As summer temperatures are pretty high, I recommend whipping the cream when it's cold from the fridge for the best results. Once firm peaks form, add in mascarpone cream and powdered sugar and beat just until combined. Using a spatula, cover the layers with a generous amount of cream and an abundance of fresh fruit. Repeat until all the cream is used. You can decorate it with whole and halves of berries as I did or use edible flowers and fruit of your choice.

tips for making A FOOLPROOF SPONGE CAKE

Good things take time, and the same goes for the sponge cake. To make your sponge cake fluffy and moist, you need to carefully beat the eggs and slowly incorporate them with the rest of the ingredients. Here are some tips on how to make your sponge cake layers even and perfect:

• The eggs should be at room temperature. This rule goes for all the cakes you are baking. The room temperature eggs will beat better and increase in volume.
• The sugar should be incorporated slowly, a tablespoon at a time. This allows the mixture to combine evenly and avoid any lumps. The texture should be airy and pale yellow.
• Add a splash of vegetable oil for extra moisture. This is something I've learned from my mother. Even though many sponge cake recipes don't call for any butter or oil, a half tablespoon of sunflower oil will make the cake texture even more soft and moist.
• Slowly incorporate the dry ingredients. When adding flour, start adding it a tablespoon at a time not to overbeat the fluffiness of your egg mix. I prefer using a spatula to fold in the mixture instead of mixing it, but you can also use the stand mixer at a very low speed.
• Don't open the oven door during the baking process because the cake can collapse due to a sudden temperature change.
• When the cake top seems set and lightly golden, test to see if the cake is fully baked by pricking it with a toothpick. If it comes out clean, the cake is ready.
• Cut the sponge cake only when it's thoroughly cooled to room temperature. I prefer using a large bread knife to get even layers.

LEMON LAYER CAKE WITH FRESH SUMMER FRUIT
Marija Gvozdenovic

INGREDIENTS

Serves: 8-10
Prep.time: 20 minutes
Baking time: 20-25 minutes

For the sponge cake 

5 eggs, room temperature, separated

180g granulated sugar

200g all-purpose flour

16g baking powder

1/2 tbsp sunflower oil

zest  and juice from 1 medium lemon (around 30ml)

FOR THE mascarpone cream 

250g mascarpone cheese

250ml heavy cream

110g powdered sugar

FOR DECORATION  

berries of your choice (I used a mix of blueberries, raspberries, cherries, and strawberries)

peaches

powdered sugar (optional)

METHOD

Prepare the sponge cake:

Preheat the oven to 160 degrees Celsius (320 F). Grease and flour 2 round baking pans (20cm diameter) or cover them with parchment paper. Place the egg whites in a large bowl and beat on medium/high speed with an electric mixer until stiff peaks form. Add in yolks, one at a time, and keep mixing. Add juice and zest from one lemon, 1/2 tbsp of sunflower oil. Start adding sugar, 1 tbsp at a time while mixing continuously. In a separate, medium bowl, combine flour and baking powder, then start adding it to the egg mixture slowly, 1 tbsp at a time. At this point, I prefer using a wooden spoon or spatula to fold in the dry ingredients, but you can use your mixer at the lowest speed as well. Make sure not to overmix the batter.
Divide the mixture evenly between two pans and bake for 20-25 minutes, or until the toothpick inserted comes out clean, and the top of the cake is slightly golden. Leave to cool completely. If you have only 1 pan, bake the first half, then gently transfer your baked cake to a cooling rack and bake the remaining half of the cake. Once the cake is cooled, cut it horizontally to have four even layers of cake.

Prepare the filling:

In a large mixing bowl, beat the heavy cream on medium/high speed until firm. Add in mascarpone together with powdered sugar and mix again until combined. Refrigerate until assembling. Wash and dry all the fruits you plan on using. It can be a mixture of berries or a mixture of summer fruit you have at home. A peach-berry combination I used for my recipe turned out very refreshing. Slice all your fruit and start assembling the cake. Top each layer with a generous amount of mascarpone cream, then cover with fresh fruit. Repeat for each layer. In the end, top the cake with the remaining cream and cover it with whole and halved berries. Sprinkle with some powdered sugar (optional) and serve immediately. Store leftovers in an airtight container in the fridge for up to two days.
Notes:
You can prepare the sponge cake a day before, wrap it well in clingfilm and refrigerate. Fill in with cream and fruit the day of serving.

NECESSARY OBJECTS
These items may contain affiliate links, which means I receive a small commission if you make a purchase using this link.

Summer days are slowly passing by, and I must say that I am so happy about the season change. September came slowly and brought these autumn feelings, and I can't wait for warm sweaters, lots of pies, and warm drinks by the fireplace. Even though my mind is in full autumn mode, the summer in Italy is still present, with many sunny, warm days.

In the last two months, we have enjoyed a quiet life in the countryside, the summer harvest, and lots of seasonal fruit and veggies. To celebrate the summer days, I've made this spectacular soft layer cake, filled with mascarpone cream and raspberry marmalade, finished off with some buttercream, white chocolate, and an abundance of fresh, seasonal berries. It sounds like a dream dessert, doesn't it?

Even though layer cakes can seem like a lot of work, this cake is very simple as fillings whip immediately with no special ingredients or complex preparations. For easier and shorter baking, I highly recommend buying Wilton's five-layer cake pans (find them here) as you will be able to bake them all at once, and while your cake is resting, you can prepare all the fillings.

You can prepare the cake a day before, but I recommend cutting the fruit and decorating just before serving to preserve the freshness and taste of the fruit.

Just before the summer is entirely gone and we step into colder autumn days, I invite you to try this delicious berry cake and enjoy the rest of the summer! Let me know what you thought about the recipe by tagging me on Instagram @thehungryapron or leaving a comment below!

Summer Layer Cake
with Berries and Mascarpone
Marija Gvozdenovic

INGREDIENTS

Serves 8 

For the cake 

4 eggs, separated

1g salt

120g granulated sugar

120g all-purpose flour

1 tsp baking powder

40ml melted butter (or margarine), room temperature

40ml milk, room temperature

FOR THE FILLING  

6 tbsp raspberry marmalade

250g mascarpone

200g heavy cream
 
60g powdered sugar

FOR THE BUTTER CREAM 

50g butter softened

80g powdered sugar 

FOR THE DECORATION
100g white chocolate
2-3 drops of red food coloring
fresh seasonal berries of your choice 

METHOD

Prepare the cake:

Preheat your oven at 170 degrees Celsius.

Separate the eggs carefully. Place the egg whites in a large bowl and mix with a hand mixer until foamy. Start adding sugar 1 tbsp at a time and beat on high speed continuously, until the soft peaks form. Once the peaks are formed, add salt and egg yolks, one at a time without stopping to whisk. Sift in flour and baking powder and mix gently, from bottom to top, until all the flour is incorporated. It is essential to mix very slowly in order not to dissolve the egg whites.
In a small bowl, mix melted butter and milk. Add in a small portion of cake batter and whisk. Once all the ingredients are mixed, place them back to the rest of the batter. 

Grease and flour your pan (I used Wilton's 15cm round baking pans) and transfer the batter equally. I used four separate pans, but you can also use two pans and then divide the cake in half horizontally. Bake for 25-30 minutes or until the top is set and golden, and the toothpick inserted comes out clean. Cool completely before assembling.

Prepare the filling and buttercream:

Whip the heavy cream until soft peaks form. Add in mascarpone and powdered sugar, and mix well until combined.

Assemble the cake by placing the first layer upside down on a serving plate—Spread 2 tbsp of raspberry marmalade, followed by mascarpone filling. Repeat two more times. In the end, you should have a four-layer cake, and the top layer should be without the frosting. Put it in the fridge for at least two hours, so the cake layers stay in place. This will make decorating much easier.
Prepare the buttercream by adding softened butter to a medium bowl. Beat the butter with a hand mixer for 1 minute, then gradually add in powdered sugar until you get a smooth consistency without any lumps. Fill the buttercream into a piping bag, and place it on different layer cakes as well as on top. With the help of an icing scraper, spread the buttercream until you get even layers. The cake should be smooth. Place it in the fridge until you make the white chocolate topping.
Prepare a small pan of water and bring it to heat. Place a heat-proof bowl on top (make sure that the bowl is not touching the water) and add chopped white chocolate. Mix gently until all the chocolate is melted. Leave aside to cool, then add 2-3 drops of red food coloring and whisk. This will make your chocolate look bright pink and beautiful. Take out the cake and cover the top with the pink glaze, allowing it to make drops on the side. Put it back in the fridge until the glaze has firmed or until you want to serve it. Once the cake is ready for serving, decorate it with fresh berries of your choice. Enjoy!

NECESSARY OBJECTS
These items may contain affiliate links, which means I receive a small commission if you make a purchase using this link.

It's THE weekend, and Summer is officially here, bringing all its magic along. It brings those carefree nights by the lake, picnics, and fresh dinners outside, and lots of happy moments to share.
To celebrate Summer, I decided to run a special giveaway for all of you on Instagram today. Together with Viola Minerva Virtamo (Instagram: @violaminerva), we are giving out her beautiful cookbook "From Oven To Table" to one lucky winner! All you have to do is go on Instagram and follow the instructions under my giveaway post.

Viola's work is astonishing, and she has been a true inspiration over the years. Her book, "From Oven to Table" presents the art of sheet pan cooking, which includes 50 beautiful, delicious sheet pan recipes that are effortless to make in the oven, saving you a lot of your time when preparing a meal but giving you the most tasteful, satisfying result. The book is filled with beautiful photography, and recipes are very curated and made simple for everyone. In this book, you will find both savory and sweet recipes adequate for both vegetarians and omnivores. I am sure you will find it as an inspirational resource for your summer cooking, so make sure to check all the giveaway details and participate! Maybe you will be the lucky winner after all!
As Summer is all about delicious, refreshing desserts today, I prepared one of Viola's recipes from her cookbook, and it's this Glorious Pavlova with whipped cream and berries.
Pavlova is just one of those big classics that is beautiful to make and delicious at the same time. It's glossy and crunchy outside, marshmallow-soft inside, and when combined with whipped cream and fresh berries, Pavlova makes a perfect summer dessert. You can, of course, change the toppings and use seasonal fruit you have at home or even add some lemon curd or vanilla ice cream on top.

I hope you will enjoy this recipe, and make sure to stop by the Instagram @thehungryapron to join us for the special book giveaway! The lucky winner will be announced on Saturday, June 27th.

everything you need to know about perfect pavlova

I know, beating the egg whites and drying them in the oven can seem a bit tricky, but once you try making Pavlova, you will see that in the end, it isn't that hard to prepare this snow-white beauty. As Viola mentions in her book, the important thing is not to rush when making it. Give time for egg whites to whip correctly and for the sugar to dissolve.

I've gathered some of the essential tips for making your meringue look perfect, shiny, and snow-white:

1. Separate your egg whites carefully— use a separate small bowl for separating each egg white. Any traces of yolk can stop the egg whites from whipping up properly.
   
2. Make sure your bowl and whisk are clean - Fat can demolish your egg white foam. Use a glass, ceramic, or metal bowl as they are easier to clean, and you will be sure there is no fat left on the surface. Also, egg whites expand massively when you whip them, so make sure to use a large bowl.
   
3. Cold egg whites are easier to separate - however, make sure to bring egg whites to room temperature before whipping them.
   
4. Start to whip slowly - when whipping the egg whites, you want to start at a slow speed and gradually speed up until you get nice, soft peaks.
   
5. Add cornstarch or cream of tartar - both of them are used to stabilize the egg white foam and prevent the meringue from collapsing.
   
6. Use caster sugar - Caster sugar is slightly more refined and dissolves more quickly than granulated sugar, but both options can be used. Caster sugar will take less time to dissolve.
   
7. It is CRUCIAL that you add your sugar gradually - start adding a tablespoon at the time once the egg whites have reached the soft peak stage. Adding the sugar gradually will allow the egg whites to whip correctly and the sugar to dissolve. Your final result should not have any sugar grains. The meringue is ready when it's thick and glossy with very firm peaks.
   
8. Don't overbeat the meringue - if you beat the egg whites too much, there is a risk that the meringue will crack.
   
9. Add a teaspoon of vinegar for a stable marshmallow-like center. Vinegar, together with corn starch (or cornflour), prevents the Pavlova from collapsing in the center.
   
10. Perfect Pavlova shape - use a round dish and pencil to make a circle on your baking sheet. Place the tracing-side face down onto a metal baking tray and secure the baking sheet by using a bit of meringue as glue so the paper doesn't move. Add the meringue inside of the circle, not spreading it too much. With a spoon or spatula, make a few swirls on top.
    
11. Low baking temperatures - the meringue should "dry" in the oven, and we need to preheat the oven to 100 or 120 degrees Celsius (212-250 F). The low temperature will allow it to dry properly but still be shiny white after baking.
    
12. Long and slow baking - as mentioned above, Pavlova needs to dry out, so we are looking at 1h 40 minutes baking, plus some more time in the oven while it's off. Taking out Pavlova to room temperature directly from a hot oven can cause it to collapse. Leave the meringue in the oven to dry out, but make sure to turn off the oven after the baking time is over. Leave the oven door slightly open.
    
13. Storage in a dry and cool place - The Pavlova is best if eaten the same day, but you can also store it for one day in a dry and cool place (I use my oven). With humidity, the meringue will get soft, so avoid putting it in the fridge. Once you have garnished the meringue with cream and fruit, place it in the refrigerator and consume it within two days.

Glorious Summer Pavlova
Marija Gvozdenovic

INGREDIENTS

Serves 8

 8 egg whites

 550g caster sugar

2 tsp cornflour

1 tsp white wine vinegar

METHOD

Preheat the oven at 100 degrees Celsius (212 F).
Whisk the egg whites in a mixing bowl until stiff, fluffy peaks form (they should remain intact even if the bowl is held upside down). Gradually add the sugar a little at a time, whisking continuously. The meringue should be fluffy and shiny. Finally, add cornflour and white wine vinegar, continuing to whisk.
Turn the mixture onto a parchment paper-lined baking sheet. Shape into the desired form with a spoon or spatula without spreading or smoothing too much. Allow drying in the lower part of the oven for about 1 hour and 40 minutes - once ready it will be crunchy on top and won't give when pressed carefully. Turn the oven off and leave the oven door ajar - you could place the wooden spoon to hold it open and leave the meringue inside the oven for another 15-20 minutes.
Assemble just before serving when completely cool to make sure the meringue downs;t get too moist. Add some whipped cream on top and berries. You can use ice cream or lemon curd as well.

We are just a few days away from summer, and I actually can’t believe it!
It seems that our country is going back to a semi-normal life, and our town is breathing again. We can enjoy an occasional coffee at the local bar, green markets are back during the weekend, and streets are filled with children’s laughter. It is lovely to have some old habits again, even if they still need precautions. You can feel the summer in the air, and warm, sunny days make everything more enjoyable.
Last Sunday, we spent our morning by the lake nearby, and I was so happy that local farmers were back with their delicious, seasonal produce. With peaches being in season again, I decided to prepare this delicious peach berry tart as a refreshing dessert perfect for hot summer days ahead of us.

how to make peach berry tart

Making this summer tart is very easy, both when it comes to baking the crust and preparing the filling.
The recipe is gluten-free, and we are using gluten-free oat flour and almond flour as the basis for the tart. The dough should feel crumbly but, at the same time, sticky and easy to work with. I find that using a ring pan with removable bottom makes everything easier for these types of desserts and will always give excellent results. They are great for both baked and no-bake desserts, and once they have been in the fridge, you can easily remove the ring without ruining the look of your cake. I had mine for a while, but if you are looking for something similar, check this pan here.

The silky lemon filling is obtained by blending coconut milk with cashews, lemon juice, lots of lemon zest, and coconut oil until very smooth. The filling might be a bit runny at first, but it will thicken after a few hours in the fridge. As this recipe is refined sugar-free, I use maple syrup as a sweetener in both the crust and the filling. My all-time favorite is Organic Maple Syrup from Maple Farm. I love adding maple syrup as a sugar substitute, and the robust flavor of this maple syrup gives a beautiful note to my desserts.

For this recipe, you can use any fresh fruit you have, but peaches together with fresh berries make this dessert so refreshing and tasteful. I’ve used peaches, raspberries, and blackberries, but strawberries and blueberries could work as well.

The recipe is really easy to make, and the only hard part is waiting for the dessert to chill. After it has been in the fridge for a few hours and the filling has been set, you can cut fresh fruit, assemble the cake, and serve it immediately. It’s a perfect summer delight, I promise!

Summer Peach Tart with Berries
(vegan, gluten-free, refined sugar-free)
Marija Gvozdenovic

INGREDIENTS

Serves 8

For the crust  

100g gluten-free oat flour

60g almond flour

40g quick gluten-free oats

5 tbsp coconut oil, melted

2 tbsp maple syrup

1-2 tbsp almond milk, if needed

Pinch of salt

FOR THE cream

½ can full-fat coconut milk (200ml)

110g raw cashews, soaked overnight

Zest of 2 lemons

3 tbsp lemon juice

70ml maple syrup

25g coconut oil

2-3 fresh peaches, sliced

Fresh blackberries

Fresh raspberries

Fresh mint leaves for decoration

METHOD

Preheat your oven at 160 degrees Celsius (320 F). In a medium bowl, combine oat flour, almond flour, quick oats, and a pinch of salt. Mix with a spoon then add maple syrup and coconut oil. Using the top of your fingers, knead the dough until firm. If the dough results too dry, add 1-2 tbsp almond milk. Place the parchment paper in a round pan (22-24cm diameter) with the removable bottom. With fingers, press the dough firmly, making sure you cover the whole pan, including the edges. Bake for 10-15 minutes, or until the edges are golden. Remove from the oven and cool completely before adding the filling.
In a blender, add coconut milk, soaked cashews, lemon juice and zest, maple syrup, and coconut oil. Blend on high speed until it's creamy. Pour over the cooled crust and place in the fridge for at least 2 hours or overnight. If you forgot to soak your cashews overnight, you can soak them for 2 hours in boiling water. This will speed up the process. Once the cream has firmed, decorate your tart with peach slices, fresh raspberries, blackberries, and mint leaves.

Italian summer means rows and rows of juicy, fresh tomatoes. This tomato season has been spectacular. Even if we had a bumpy start as the weather was unusually bad in April and May and we planted tomatoes late, they have been producing like crazy.

Our love for gardening goes way back when we lived in our first apartment. A huge terrace and long sunny days in Rome allow you to have a garden even on your balcony. And when I say garden I don’t mean some fresh herbs. In the first year, we had eggplants, zucchini, tomatoes, salad, strawberries, blackberries, and raspberries. Whereas other plants might be harder to plant and maintain, tomatoes are really easy to grow, even on terrace. 

Once you start gardening, it becomes your gateway where you relax both your mind and body. From planting and organizing to harvesting and enjoying your own produce - it’s something very relaxing and satisfying!

As we moved to the countryside and actually have a place for planting in the ground, instead of buying small plants we opted for organic seeds that we planted this winter. Even though spring was colder than usual and we transferred them pretty late, July brought us so many different varieties which are producing even now. If the weather continues with mild temperatures we will have them until the end of October! This year we have three red varieties - Canestrino di Lucca, Piennolo del Vesuvio, and Costoluto Genovese - all Italian varieties different in shape going from mild, sweet to tangy more sour taste. Two years ago we fell in love with Datterino Giallo, small yellow tomatoes so sweet in taste and excellent for homemade pasta sauce or for pizza. This year we planted similar variety - always bright yellow, with sweet taste called Yellow Pear. Totally new to us, this tomato has produced so much more than we expected! Finally, late August brought the best surprise of all - Indian moon - a big round orange tomato that tastes insanely good! Perfect for making a colorful fresh Caprese salad. 

This tomato tart represents us and our countryside in every way -  rustic base made with our olive oil, creamy cheese filling with freshly picked eggs, and an abundance of colorful tomatoes directly from our garden. From our farm to your kitchens. 

The tart base was inspired by the recipe of Daniela, from Smile Beauty and More. Rustic base made with simple ingredients - spelt flour and olive oil - make this crust flaky and soft, easy to work with and so good in taste. Sesame seeds add that extra flavor and go perfectly with the cheese filling and the sweetness of tomatoes. 

No need for adding eggs or butter - this tart base is light in texture and so tasteful. Perfect for vegan recipes and veggie tarts. 

This recipe is vegetarian as the filling includes cheese and eggs, but you could also make a vegan tart just by filling your crust with lots of tomato layers. Garnish it with fresh basil leaves and salt flakes and you will have a perfect vegan tart. Colorful, refreshing and so tasteful, this tomato tart feels like summer on your plate!

Try it while tomatoes are still in season, mix and match different varieties and let me know how it went! Make sure to follow me on Instagram @thehungryapron and tag me so I can see your beautiful creations. 

Simple tomato tart with fresh cheese
Marija Gvozdenovic

INGREDIENTS

Serves 8
Prep. time: 25 minutes
Cooking time: 40-50 minutes

For the crust

300g spelt flour

50ml olive oil

2 tbsp sesame seeds

½ tsp salt

ice-cold water

FOR THE filling

180g soft cheese (I used stracchino, but ricotta is perfect too)

2 eggs

salt to taste

ground black pepper

fresh tomatoes

fresh basil for garnish

METHOD

In a large bowl mix together flour, sesame seeds, and salt. Add olive oil and start adding water, a spoon at the time. Knead the dough until elastic and smooth. Add more water if the dough feels dry or a bit more flour if it results too wet. Cover with plastic wrap and refrigerate for at least 40 minutes.

Preheat your oven at 180°C. Prepare a round baking dish Ø24cm and cover with a baking sheet.
Prepare your filling by beating 2 eggs and mixing them with soft cheese. Add salt and ground pepper for extra taste. Wash and slice your tomatoes - you can use any kind of tomatoes you have at home.
Roll out your dough on a lightly floured surface and transfer it to the baking pan. With a fork, make little holes, so your pastry doesn’t rise while baking. Cover with cheese filling and tomato slices. Don’t be afraid to add more tomatoes - the richer the taster! Sprinkle with some salt flakes and bake for 40-50 minutes until your pastry has a nice golden color and tomatoes are baked. In the last 5 minutes of baking add fresh basil leaves. Serve warm.

If you are looking for a weekend dessert that is easy to prepare and tastes divine, this tart is made for you. Flaky, tender pie crust, soft cinnamon plums and a scoop of vanilla ice cream make this plum galette a perfect cozy dessert. 

I love baking pies especially decorating them, but sometimes time is short and you have friends coming over. This recipe is full proof, so easy to make and perfect for those last-minute sweets that look good and taste amazing! 

September arrived faster than I’ve expected (is it only me or this year flew so fast by?!) and I must admit autumn in Italy is beautiful. Hot summer days are over, sunshine is soft and morning breeze calls for warm coffee and soft sweaters. Finally, I can turn on my oven and bake all the desserts I want - lots of pie, soft biscuits and coffee cakes baking happens in this period! 

Those who have followed my blog for some time now know that sweets are my thing. Baking is my relaxing therapy that works every time - it’s my way of releasing stress after a day of work and long to do tasks. And at the end of the day, there is always cake.  

I use a lot of wholewheat, alternative flours in my baking and this plum tart has a spelt-rye flour combination that makes a perfectly rustic, flaky crust. Spelt flour is an ideal substitute for many recipes that call for all-purpose flour. I love adding small portions of rye flour to my biscuits and tarts too, as it gives somewhat moist, earthy flavor that goes so well with fruit in this recipe.  Another ingredient that I love using for my pie crusts and biscuits is brown Muscovado sugar. It’s sandy texture and darker color will make your crust soft and rich in flavor, with a tone of caramel thanks to the natural molasses it contains. 

If you don’t have either spelt nor rye flour at home, just substitute the whole quantity with all-purpose flour, but I strongly recommend you to try baking with alternative flours too. You will love it, I promise!

Plums are combined with unrefined light Muscovado sugar and cinnamon and left to soak all those great flavors and release juices. All you need to do is to cut them into even slices, cover in sugar and cinnamon and leave them aside until you make the crust. 

Preparation time for this galette is much shorter compared to the pies, and you don’t need to worry about the looks. Galettes and tarts are beautifully imperfect and thus much easier to prepare. Make this tart until soft plums are still in season and let me know how it went. 

Plum galette with whole grain crust
Marija Gvozdenovic

INGREDIENTS

Serves 8
Prep. time: 20 minutes
Baking time: 25 minutes 

For the  crust 

250g spelt flour

70g rye flour

2 tbsp rolled oats

2 tbsp unrefined brown sugar (light Muscovado)

150g butter, cold from the fridge

80-100ml ice-cold water

FOR THE filling

10-12 soft plums (choose those that are not too ripe as it will be easier to cut them)

4 tbsp Muscovado sugar

1 tsp ground cinnamon

1 egg yolk for brushing + 1 tbsp rolled oats

METHOD

In a bowl, mix spelt, rye flour, rolled oats and sugar. Give it a stir and add chopped butter. Mix with your hands until combined and texture is sandy. Add water, a spoon at the time and knead the dough until you get a nice smooth lump (maybe you will need more or less water, depending on your dough. I usually use 8 tbsp). Put the dough in a plastic wrap and store in the fridge for at least 40 min.
Preheat your oven at 180 degrees Celsius. Prepare baking sheets and a flat baking pan.
Prepare your filling by washing your plums and slicing them. Place them in a medium bowl, together with sugar and cinnamon. Stir the ingredients, cover and leave aside until the plums release all the juices and soak up sugar and cinnamon.
Sprinkle some flour on your working surface and roll out your dough. Place plum slices in a circle, leaving 2-3 cm space until the edge so you can fold it easily. Fold the edges, brush them with the egg yolk and sprinkle with some rolled oats.
Bake for 25 minutes or until the edges of your crust are golden. Leave to cool down before serving. You can serve it mild with a spoon of vanilla ice-cream or a splash of vanilla custard. 

I used nectarines for this specific recipe as they were very ripe and sweet, but you can also use yellow or white regular peaches. Also, the same method can be used for apricots too. The process is the same, they just might need different cooking time. I find that my apricot marmalade cooks more quickly and is already ready in 20 minutes, whereas peaches need a few minutes more. 

For making a good marmalade you want that your fruit is ripe enough as the sweeter the fruit, the less sugar we will be adding to it. The original recipe calls for 2:1 fruit sugar ratio (on 1kg of fruit we add 500g sugar), but as peaches are particularly sweet, 350 to 400 grams is enough. If you want you can add a dash of cinnamon or a splash of vanilla extract for an extra taste. I like mine plain as I use it also in my cakes and tarts. 

How to preserve summer in a jar?

a few tips on keeping your marmalade fresh until winter

The method of storing jams and preserves described below is how my mom has been preserving them for years now.

Gear needed for the canning process:

• Clean jars ready to use and fitting lids - get new jars or recycle glass jars from things you have already bought. Just make sure you have all the lids too.

• Baking tray or oven-safe dish where we will warm up the jars

When preparing jams and marmalades, it is important to get all your jars ready to go. Find the ones you want to use - I recommend using smaller/medium jars as in that way you can store more smaller portions of marmalade and don't have to worry about wasting it (once opened the jars are stored in the fridge and should be consumed in a month or so).

If you've already searched this topic, you have probably found different methods of using pots with warm water and finishing cooking your marmalade in that way. The way we will use is much simpler and faster. All you need to do is wash your jars well, place them on a baking tray or an oven-safe dish and put them in a cold oven. We will be heating them on a low temperature to keep them warm, so they don't break when you start filling them with hot marmalade. Usually, I turned the oven on a minimum (150 degrees Celsius) 10 minutes before the jam is ready for canning. In that way, they are warm enough and ready as soon as marmalade has thickened. 

Make sure to have a kitchen cloth near as those jars will be very hot, so don't burn yourself when taking them out. Make sure they are warm enough before filling with marmalade. This is very important as if you put hot marmalade in a regular, not preheated jar, the glass jar will actually break! 

Fill up your jars and leave a centimeter of space until the top. Close with a lid carefully and turn upside down. Repeat the process for all the jars and place them again on a baking tray (in an upside-down position). Leave them to cool down on a dry place or put them back in the oven that you turned off. Let them cool completely before turning them up.

Once cooled down, turn them so the lids are up again and store in a dark, cool place. 

HOW CAN i KNOW WHEN MY MARMALADE IS READY?

Easy! With this "spoon trick," you will never get a runny or overcooked marmalade. All you need to do is to start checking for your marmalade texture after 15 minutes of cooking. With a clean spoon, take a little of your marmalade and place it on a small plate. Go through the marmalade with a top of the spoon and see how it reacts. If it returns quickly, then the marmalade needs a bit more cooking. Repeat your test until the texture is right (remember that marmalade will thicken more during the cooling period so make sure not to overcook it).

This preparing method has been around for years in my family and I assure you it has never failed us. Try preparing a peach marmalade until they are still in season and let me know how it went! I will be sharing my plum marmalade recipe soon, which we will be baking instead of cooking so make sure to subscribe to my newsletter and follow me on Instagram in order to stay up to date with new delicious recipes!

Easy peach marmalade (no pectin)
Marija Gvozdenovic

INGREDIENTS

Makes 6 jars
Prep. time: 1 hour
Cooking time: 1 hour

3kg ripe peaches
1,2kg sugar

METHOD

Wash and peel peaches. Remove the pits, and slice up the peaches.
Place them in a large cooking pan and cover them with sugar. Mix well. Cover the pan with a clean kitchen cloth and leave them overnight or for at least 8 hours. In this way, the fruit will release all the juice and will be easier to cook. 
Wash the jars you are planning to use, find all lids, and prepare them for canning. 
On medium heat, place the cooking pan with fruit and mix continuously. With the back of your wooden spoon, smash your peaches a bit so they break easier. Turn down the heat and stir until the marmalade thickens. Usually, it takes about 20 to 30 minutes.  You will know that the jam is ready when the mixture is thick enough to leave a trail behind the spoon. Once the marmalade starts thickening, remove from heat and stir for another 10 minutes consistently.  This will keep the color of your jam very peachy and bright.
In the meantime, place all your washed jars in an oven-safe dish, put them in the oven, and turn them on at 150 degrees Celsius. Your jars should be hot, as, in that way, we will prevent them from cracking once the hot marmalade is poured in.
Once ready, fill up your jar and leave a centimeter of space until the top. Close with a lid carefully and turn upside down. Repeat the process for all the jars and place them again on a baking tray (in an upside-down position). Leave them to cool down in a dry place or put them back in the oven you turned off. Let them cool completely before turning them.
Once cooled down, turn them so the lids are up again and store them in a dark, cool place or enjoy them immediately. Once opened, the jar should be stored in the fridge and consumed within a month.

Note: The quantity of 3kg should be enough for 6 medium glass jars. Quantity may differ from the size of the jars you are using. Note that marmalade will thicken more during the cooling time so make sure not to overcook it.

You need some baking ideas that include marmalade? Try these delicious Soft cookies or bake a batch of good old Linzer cookies. Make sure to follow me on Instagram and tag me when you prepare one of my recipes! I would love to see them!