Creamy Tomato Soup and My Blueberry Nights

So, it has been a few days and I have been working, visiting my family for the first time since I moved out of town, eaten homemade springrolls and not-at-all-homemade tofu hot dogs with loads of mustard, and excercised too little.

I work at a café which also serves a vegetarian lunch buffet, and sometimes we also caters. Today, there was a conference next door, so we made breakfast (sandwich), lunch (veggie lasagna) and after noon snack (coffee and buns) for 70 people, en excess of the ordinary work. And of course, no extra staff. So a lot of work and it was almost after noon when I ate my first anything for today. After a day like this it is so nice to come home and have leftovers from yesterdays blueberry pie, made from Novel Eat’s Apple Pie recipe (with blueberries instead of apples). Ever since I saw My Blueberry Nights (lovely movie by the way), I’ve had such a craving for blueberry pie.

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Plum Pie and no-bake peanut bars.

For a week ago, I bought a big box of plumes from the supermarket, and was very disappointed when I tasted one. They were hard and tasteless, so I placed them in the window for a few days with hope of them becoming soft and yummy. They did not. So yesterday I made a plum pie, for the first time in my life, and it came out lovely. So I didn’t bought them for nothing. We ate it with vanilla cream watching a debate program about file sharing. As always, we turned it of angry because of how stupid people are.

Plum Pie

12 plumes
1 1/3 cup all-purpose flour
1 T vanilla sugar (Can’t find vanilla extract here in Sweden! use what you like that tastes vanilla)
150 grams margarine
1 T potato flour
1/3 cup granulated sugar

Preheat the oven to 400 F. Grease a pie tin lightly with margarine. Cut the plumes in halves and take away the stone. Sift together the flour and vanilla in a medium size bowl. Cut the margarine in cubes and put into the flour. Use your fingers to crumble it together. Put half of the crumbles in the pie tin and press it out to cover the bottom. Sift over the potato flour. Place the plumes with the cut side down, and add the sugar and the rest of the crumbles. It shouldn’t cover the plumes completely, just try to spread them out as even as possible. Bake for 35-40 minutes.

Today was exactly how I picture the last day of October to be. Rainy, cold, sad and long. At work there were very not much fun to do, I cleaned the shelves were the baking stuff is, the fridge and the floor. A made a lot of cream cheese frosting for the non-vegan carrot cake and ate a slice of blueberry pie while I was counting how many hours to much I have worked this month. I also made peanut bars, also called snicker cookies in Sweden, since they reminds a lot about the candy Snickers. We sell them in ridiculous large pieces at work. At home I prefer them in smaller size, and even better, to cut them out with a cute cookie cutter.

No-bake Peanut bars

1/3 cup granulated sugar
2/3 cup light syrup
I small can peanut butter, about 1 cup
1 t vanilla sugar
1/3 cup shredded coconut
4 cups cornflakes
300 grams chocolate chips

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Carefully, melt together syrup, sugar and peanut butter over low heat. Stir constantly. In a large bowl, crush the cornflakes and add the vanilla and coconut. Add the dry ingredients to the wet, and mix. Spread out in a tin with low edges, it should be about 1-2 centimeters thick. Melt the chocolate and spread out on top of it. Put in the fridge and let cool. Cut it however you want it and eat.