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…
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…
Let’s start w/ the obvious! Today is one of these grey days – last week we had lots of them w/ lots of rain. Now it’s getting really cold. During the coming days it’ll be below zero day & night, however, almost no snow. (This – the lack of snow – may be horrible if you crave for a walk in crisp white snow surrounded by snow filled trees under a clear blue sky –…
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…
Creating a quiche loaf … What to do w/ a savory cake?It’s best to combine it w/ a fresh green salad, a simple green salad … It’s a perfect dinner treat especially when you have been busy all day long – well: I mean assuming that the savory cake is already sitting on your kitchen counter! It was fine because we had a delicious side dish of mixed green salad. The slices of the quiche…
Last weekend I made sauces. My better half & I indulged in homemade sauces: It sounds a little too much (at 1st sight!), but I had planned our weekend meals ahead & thought it would be nice to have home-made sauces for brunch & dinner. So I started to prepare the sauces – full aware that I’ll have to store them until their grand appearance on the table. (Meaning I could try at the same…
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…
We are mid of rhubarb season & it’s time for me to add some new rhubarb dessert experience. I thought of some combination of baked rhubarb w/ lots of thickened rhubarb juice & some light cake … The dessert is also known as cobbler in the English hemisphere. In general it’s a thick layer of fresh fruit covered by a thin layer of batter processed in the oven until all is done & bubbling. It’s…
I like loaf cakes. They are so versatile. There are the classic ones like vanilla cake, marble cake, chocolate cake … There are the fruity ones where you just add apples or cherries or … whatever – not to mention the ones w/ dried fruit … & finally every loaf may be covered by icing if a mix of chocolate & cream, if a sugar icing flavoured by lemon or orange or whatever ……
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. What do we need? There are the usual suspects like: In addition there is mascarpone … creamy silky mascarpone. (You may…
When looking at the photo it’s exactly what I intended to create: a tart made w/ a shell of spekulatius & its wonderful Xmas flavors, some chocolate to seal the shell, some vanilla custard for the creaminess, some morello cherries for the freshness & on top lots of roasted almond flakes. What I planned was to get nice slices of the tart … instead it became a mess (see below). The crispy spekulatius shell didn’t…