When checking my pantry I found a bottle of limoncello – this very nice Italian lemon liqueur. The bottle was almost empty, but … soon I had the idea of some muffins w/ limoncello. A quick affair. No sooner said than done … I assembled some ingredients on my kitchen counter: … & here we go!
Summer is in its way … autumn will come. The sweetness of summer fruit may be preserved & create desserts for some months. It may be combined w/ fluffy muffins, plain vanilla muffins w/ intense orange flavour. That’s just what I tried to create. There is some red fruit compote – in Germany it’s called Rote Grütze. Some compote will end up on a bowl & a muffins will dive into this red deliciousness. Let’s…
During the last days summer was all over the place w/ temperatures of about 30° C – at least in the afternoon. It isn’t a time for cooking & baking. So for desserts I like to opt for fresh fruit or – even better – a fruit salad. However, it’s also always nice to prepare a sweet pie lounging in the fridge until it’s time for dessert. I posted a recipe some years ago –…
I’m obsessed w/ lemon cake. (I’m sure you noticed my passion before …)Each time when I come across a recipe for some lemon cake I think about recreating it in my kitchen. So this time I read about a version w/ olive oil & ricotta. The result is fabulous: a soft & fluffy cake, lots of lemon flavor & a freshness from the moist consistence. I stored the cake on my kitchen counter, covered –…
We are now full in the rhubarb season … & I like to give you a recipe for an easy rhubarb dessert. (I admit that I posted this recipe years ago, but it hasn’t lost any of its deliciousness!) For this dessert rhubarb is transformed into rhubarb compote, which I often prepare in order to have 2-3 tablespoons together w/ banana & yoghurt for breakfast. My rhubarb dessert is simply made w/ sponge, mascarpone cream…
A highlight: I found rhubarb in my trusted food store. The rhubarb season started w/ delicious fine delicate rhubarb stems – all red. (I admit I like this fresh young rhubarb & its brilliant red color!) So I spontaneously bought some rhubarb … & started thinking what to do with it. Of course the very 1st step is to cook the rhubarb & create some sort of rhubarb mess aka compote. After some roaming of…
So: What are oranges in cake? For the orange I worked with: (Of course you may substitute orange juice for orange liqueur, although he flavor will change a little.) … & what is the ultimate partner of orange flavor? It’s dark chocolate. The result was simply good: a fluffy moist cake w/ the combined flavors of orange & chocolate. So let’s get started …
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…
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…
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…
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!
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/…