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/ yoghurt. The outcome is this soft…
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!). So I decided to do a…
Voilà – our dinner! We had magnificent green asparagus w/ fresh potatoes & Italian ham … topped w/ some dollops of home-made hollandaise sauce. Of course it isn’t difficult nor stressful to prepare asparagus & potatoes as well as to arrange some boiled ham on a plate. The crucial challenge is the hollandaise sauce. For the record:There is always the option to buy a ready-to-use hollandaise sauce. I admit that I just do it –…
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 about 1 -2 cm in diameter.…
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. The basis is a pastry simply made from flour, butter … After a short pre-baking it looks fluffy & delicate. I didn’t use…
I started w/ a big Hokkaido pumpkin which I baked in the oven – just adding some olive oil & salt & pepper. Afterwards I had a bowl filled w/ smooth pumpkin bits which could be mashed easily by help of a fork. My plan was … creating a sweet yeast braid w/ pumpkin mash mixed into the dough. Of course it didn’t work out as I anticipated. However, I got a very soft &…