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 during the last weeks. 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…
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 … (… and after some time for relaxing & enjoying fine weather – the heat wave was back!) When coming across delicious red currants I suddenly had an inspiration: what…
When temperatures suddenly skyrock up to 30° C (or even more!) we’ll need ice cream… to survive. I think about a simple, fresh & refreshing ice cream, a no-churn type – easy to create… also because I don’t have an ice cream maker. The result is a light lemon ice cream – my better half always is delighted about. What do we need? How much lemon flavor do we need?I had 3 organic lemons in…
The Amalfi lemon… I never met any lemon as juicy, as soft, with delicate acidity… and so much flavor in the zest. Only one single Amalfi lemon will suffice for a cake – trust me. … and I decided to combine this extraordinary lemon flavor with fresh blueberries. I started with a long rectangular tarte baking tin with loose bottom which I oiled carefully. Later in the oven I put a sheet of baking parchment…
It’s time for another simple home-made cake. I started with my square baking tin, to be filled with dough – I wanted a fluffy, juicy cake to be cut into square pieces to accompany my espresso sessions. Nothing too fancy and too tricky to prepare… In my fridge I found an organic orange… I thought about brushing orange syrup all over the cake when leaving the oven to enhance the juiciness… so it became an…
… and now another soft cake with fruit … I started with the well-tried chocolate cake – and added morellos. The mix of chocolate flavor & morellos is just great. Enjoy!
Another change: I started with the basic fluffy & moist batter for another square cake. Instead of apples or morello cherries I worked with pears. The pears were on top & a 2nd layer of slices was inside covered with batter. Pears are fine with chocolate – so I added some cocoa to the batter. Well, it worked fine … I got a delicious chocolate flavor – and the pears were soft, but didn’t melt…
I’ve changed some ingredients, but the result … I started with a very soft apple cake: now there are morellos replacing the apples. Also the cream was substituted in order to create a lemon flavor. There was an unexpected result: the morellos sank to the bottom because of the soft cake batter … So I created a cake with a solid layer of fruit on the bottom slightly covered by batter. … and I turned…
Out of a moment I had the idea for a simple dessert – a lemon tiramisu. Well, behind was a bottle of Limoncello (almost empty) and a glass of lemon curd (also only half-full). So I grabbed a small container, a package of sponge fingers and started mixing some Greek yoghurt with Limoncello and lemon curd. The mess was in the fridge for about 2 h – and it was fine. The sponge fingers will…
I started with some fluffy cake and slices of apples inside and on top … My next step was to change the square baking tin for a muffin tin, however, stay with the basic batter mix. For the apples: instead of apples slices I cut the apples into small pieces … In short: it was too much batter for the muffin tin, so I reduced the ingredients roughly by about 15% … and there were…
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…
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…
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…