Since Xmas I have a new toy: a new baking tin. It’s a classic one concerning the size, however, there is no non-stick coating. So I studied the instruction & decided to work exactly as recommended – meaning to use butter generously for the baking tin & finish w/ flour. (To prevent becoming this last step a mess I worked over my sink when adding the flour, shaking the baking tin & turning it upside…
Last year I wasn’t in the jam business. (It’s mainly because the year before, i. e. 2020, I was a real big jam cooker during summer working w/ strawberries, apricots, raspberries, red currants … So I had a lot of jam jars waiting in my pantry to be opened.) When starting in 2022 I realized that there was no more home-made jam – so out of a moment I decided to cook jam. Which jam?…
For my baking I used my baking dish for 6 small Bundt cakes. I preheated my oven to 160° C fan.
It was beginning of autumn when I tried a clafoutis w/ cherries i. e. morello cherries. Of course there weren’t any more morello cherries in the market so I relied on a jar filled w/ already pitted morellos (only slightly sugared!). Morellos are great in a clafoutis, however, I think you may also work w/ plums or blueberries or raspberries … More coming soon – at least in my home. Clafoutis is a quick dessert…
Another Friday – another pizza.(Okay – I post this on Monday!) Today we’ll get a home-made pizza – almost at once. However, it’s a rich pizza, enough for lunch & dinner for my better half & me. I started w/ a ready-to-bake pizza mix: you’ll only have to add warm water, then mix & knead. The basis consists of flour, dry yeast & baking powder … some oil. It’s almost as if home-made. However, it’s…
Plum mania: I was in plum mania & just made another plum cake. Briefly I thought about creating plum jam, but summer came back & we had lots of sunshine & very warm weather (even if only for a few days) – I postponed any jam making. A crispy slim tart w/ ricotta cream & plums seemed appropriate for late summer days. Have a closer look … There is a thin crispy pastry layer, a…
Usually I compose my lasagna adding layers of pasta, tomatoes, meat, vegetables, cheese … I put it in the oven & about 30 min later there is a delicious sizzling lasagna waiting to be cut into pieces to end up on a plate. This time I prepared a lasagna that is meant to rest for about some hours – or even better for a day – before served. I thought about it. The lasagna is…
Plum season has started. As soon as I spotted plums in my trusted food store and recipes for any kind of plum cake affairs started appearing on Instagram I defined that it’s time to create something w/ plums. I admit that I’m not a fan of eating plums fresh from the garden. They seems somewhat dry and sour … Plums are definitely predestined to get baked or cooked. Only after these processes they develop their…
Pizza for lunch … I like to do a pizza for lunch especially on Fridays. My better half & I are no explicit friends of store-bought deep-frozen pizza. We never store a supply in our freezer. If there is a specific irresistible craving for pizza we either go to our trusted pizzeria in the neighborhood which serves excellent pizza – not only in the restaurant, but also to go. However, this is mainly an option…
It’s time for some cake. A summer cake. I made this cake before we started towards the ocean. It was a little sweet something only for my better half & me when having our after dinner espresso. (Or for me at breakfast accompanying my bowl filled w/ fruit.) Take a look at the naked cake … The concept (going w/ the inspiration): Let’s start!
This photo w/ fresh pasta & my home-made tomato sauce is real & up-to-date w/ this post. It is one of the most trivial photos in the food blogging universe (I think). It is simple: apart from cooking pasta – I always use classic Italian pasta made only from flour (durum wheat) & water – you only need a good tomato sauce & all is fine. A photo presenting the result is always a hit!…
It’s summer. This year there is a real summer – seems so at least (until now). The sun is blazing, there is rain every now and then meaning that in the garden and anywhere else all is green and thriving. Sometimes it’s hot and humid – my better half & I are not so fond of it. Anyway … what to cook & bake? I suddenly remembered my sponge approach & imagined some cake w/…
In my notebook there is an article out of a magazine presenting a recipe for an Indian rice dish w/ chicken & vegetables w/ a photo so mouth-watering that I each time when encountering this page I make a mental note to tackle this recipe soon. You may guess … yes – I did finally. It took me a rather long time because the recipe is designed for about 8 portions which is far too…
I’m still in my rhubarb mania although slowly the rhubarb season comes to an end. Nevertheless I noted that this year there is especially fine rhubarb in the market – lots of it. On the other hand I’m also still in my loaf cake mania: so I thought about combining both passions. Concerning loaf cakes I came across some recipes using yoghurt … so I tried a version w/ yoghurt. The outcome is this soft…
Naked cakes are in. Why? Quite easy: you only need to create some layers of cake & a delicious filling. Just distribute the filling over the cake layer, take the next cake layer & repeat. You don’t need to care for a final icing all around the cake or even elaborate decorations by using a piping bag – which is mostly the crucial point (at least in my view!). So I decided to do a…