Autumn has started with blue skies and blazing sun … resp. clouds, dark clouds, rain, storm … It’s time to think of apple cake which is best – as far as I think – in autumn or winter. I like these fresh apples which get soft in the cake without vanishing as a melted mess. So it’s especially Boskoop apples I prefer for any cakes. The recipe is simple, but delicious. There is a soft…
On the spur of the moment I decided to create a plum galette – after having watched all the plum cakes appearing in the food blog universe last week. It’s a simple affair: you’ll need not more than an hour to prepare this juicy delicacy. If still warm it’s absolutely soft and crumbly calling for some whipped cream or vanilla ice cream … Next day after a night in the fridge the galette is crispy…
Jam production … I’m in for creating small batches of jam. Starting w/ about 1000 g fruit and 500 g preserving sugar (2:1 method – it’s more fruit than sugar …) I get about 5 jam jars of 250 g or 4 jam jars of 340 g – and a little more for instantaneous delight. Concerning the jars I always use jam jars once filled with ready-to-eat jam I bought in my trusted food store.…
This summer the temperatures go sky-high: time for a light and moisture cake with fresh raspberries and a hint of lemon. Because of the raspberries that almost melted away the cake is very moist. My icing of sugar mixed with lemon juice and raspberries which led to a nice pink color also almost melted away … and made the cake even more moist. (Maybe I’ve overdone in raspberries – feel free to reduce by about…
When temperatures suddenly skyrocket up to 35° C I decided that we’ll need ice cream … to survive. I thought about a simple, fresh & refreshing ice cream, a no-churn type – easy to create … & because I don’t have an ice cream maker. That’s why I stocked up on lemons, organic lemons. The result was a refreshing lemon ice cream – my better half was delighted.
I bought a new baking tin. I laid my hands on a 20 x 20 cm form because there are mainly the 2 of us … Any larger baking tin is not convenient. (Even when having a dinner event this baking tin will produce enough cake for a dessert for 4 or even 6 people.) I’m not a hoarder concerning baking tins or any other cooking/baking equipment or any kitchen equipment in general. My kitchen…
How did it start? Last January on a Sunday morning before breakfast I looked for some jam. All I found was a single small jar filled w/ strawberry jam. My better half & I had run out of homemade jam – so early in the year. What to do? For the next weeks & months I bought jam in my trusted food store & I made plans for jam production later in the year. May…
Dieser Beitrag enthält Werbung – advertising. The heat wave: it’s merciless, intensifying, suffocating … After almost 2 weeks of heat I wasn’t in the mood for cooking or baking. Most of the time we has some light, fresh salad w/ fresh baguette, cold cuts, cheeses … When coming across these delicious red currants I suddenly had an inspiration: what about some really simple and fresh ice cream, homemade of course, topped w/ red currants. I…
It is a cheesecake, however, not the American style w/ cream cheese or the fluffy style w/ lots of whipped cream or the no-bake style w/ crackers – it’s a German cheesecake baked in the oven & based on low-fat curd cheese aka quark. In addition, it’s a cheesecake w/o cake i. e. there is only the filling! During the last weeks I noticed in the food blog universe some approaches to German cheesecake w/o…
I’m always looking for easy & fast dishes … also dishes which can be prepared w/o using too many pots & pans & other kitchen equipment which need to be cleaned excessively later. So I admired the easy way of galettes for rather a long time – & now I decided to give it a try. For my 1st approach I chose a very simple galette w/ few ingredients. It’s rhubarb season at the moment…
It’s an olive oil cake w/ orange flavor – the basic recipe from one of my favorite cookbooks. The recipe defines cake for 2 rather small round cake pans – I used a larger springform. I made some rough calculation & decided that the area covered by 2 small cake pans or by a larger springform – like mine – was almost the same. So there were no changes necessary due to the dimension of…
Key Lime Ice cream – remember Key Lime Pie: it’s a perfect dessert taking almost no time – only patience until it’s frozen. The main flavor agent are these organic limes. I had 4 of them. (At 1st I pondered about the quantity – should I go for 6 limes? More about this later.) I don’t have an ice cream maker – so it’s always no-churn ice cream. Let’s start!
To begin with: a banana bread isn’t bread, it’s cake. At the end you get a juicy, soft cake w/ chocolate flavor & a hint of vanilla. (Ok – this time I didn’t add any more spices like cinnamon or so, nor did I shatter any nuts, nor did I think of any additional fruit or vegetables … to make all just a bit more fancy!) Years ago – at least it appears to me…
I like coffeecake: a nice espresso & a slice of cake – and the afternoon break (maybe also the mid-morning break) is fine & afterwards I’m full of energy for the rest of the working hours. I like especially these simple loaf cakes; it doesn’t matter if there is an icing or not. Maybe w/ some fruit inside or some chocolate chips or some whatever. Why is it so difficult to bake a simple loaf…
I’m obsessed w/ loaf cakes – always looking for new ideas & the best recipes. I like a slice of loaf cake next to my espresso cup in the afternoon or as dessert after lunch or dinner or accompanying my espresso nightcap … I think you get it. Best is a loaf cake with some sort of icing keeping your cake moist – that’s the reason behind, however … it’s really hard to resist to…