I told you that I got a new toy. For my 1st baking adventure I stuck to the rules, however, now it’s time to adjust. At least a little! 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…
Time for pizza – home-made pizza. Out of the moment I decided on pizza for lunch for the 2 of us relying on whatever I had in my pantry resp. fridge. I hadn’t any pizza pastry coming out of a pizza pastry mix or any prepared pizza out of a chiller cabinet – so I decided to make my own pizza pastry. (If so I always ask Meike Peter’s latest cookbook where I found a…
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…
A happy 2022 to all of you! I (resp my blog!) finally arrived in 2022 – w/ a recipe for small Bundt cakes I made somewhere between Xmas & New Year’s Day out of a spontaneous feeling. (So far you may deduce that I didn’t start any cooking or baking – ready for my blog – after New Year’s Day.) Somehow the little guys look very Xmas-sy with regard to the colors: chocolate brown, red…
Dieser Beitrag enthält Werbung – advertising. 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…
Dieser Beitrag enthält Werbung – advertising. I’m sure you figured out – in the meantime – that my better half & I spent some weeks in Mallorca. We had a great time & made lots of excursions … there is a lot to be posted. However, there were some baking adventures before we made our Mallorca stay. So … You remember: my better half & I had a splendid fortnight in the Netherlands, in Zandvoort.…
Dieser Beitrag enthält Werbung – advertising. 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. I found the recipe in one of…
Dieser Beitrag enthält Werbung – advertising. 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…
Dieser Beitrag enthält Werbung – advertising. I bought a new baking tin. Of course I already own some baking tins … you’ve met them whenever I’m baking (springforms & loaf tins, a Bundt cake pan, tart forms …), but nevertheless you always stumble across a new product. Since several months I’m intrigued by simple flat cakes – rectangular shaped – which can be cut into nice small pieces. A baking tray is too big &…
Dieser Beitrag enthält Werbung – adverstising. Back from our holiday trip to the wild coast of the Netherlands … 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.) Of course there was some sort of inspiration:…
Dieser Beitrag enthält Werbung – advertising. 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/…
Dieser Beitrag enthält Werbung – advertising. 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!).…
Dieser Beitrag enthält Werbung – adverstising. Rhubarb appeared – finally – in the market resp. in the fruit & vegetable corner of my trusted food store. Since some years I’m a rhubarb fan. (I admit that I wasn’t fond of rhubarb when I was a child, a teenager etc. – old habits die hard: so it took me some years to appreciate rhubarb.) I like the fresh young stems – especially the slim ones of…
Dieser Beitrag enthält Werbung – advertising. What do we get?There is a crumbly pastry worthy for any tart. There is a creamy ricotta filling w/ hints of chocolate & orange. (I thought about adding orange to the title, but then I realized that it would be too long …) There are minced pistachios for a slightly crunchy finish. I got the idea for this cake from Skye McAlpine’s 1st cookbook A Table in Venice. It’s…
Dieser Beitrag enthält Werbung – adverstising. This is just another apple cake, but it’s a very soft & fluffy & crumbly & juicy apple cake prepared in a loaf tin. The top is crispy when leaving the oven & will stay so for at least 24 h. Afterwards … it gets soft. No worries – the cake is still delicious. I think that the cake is independent from weather. When I did the baking it…