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…
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…
For a breakfast w/ friends I decided to do a frittata. At first I thought about scrambled eggs or baked eggs … however, these have to be prepared fresh from the scratch. If you try to enjoy a breakfast w/ friends (or a brunch) as a host it’s always better to prepare everything in advance. A frittata can be prepared 1 day before – no problem at all. You just have to reheat it in…
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…
To disclose the vhm shortcut: v is vegetables, h is herbs & m is meat. We are preparing a classic meat loaf w/ lots of vegetables & lots of fresh Mediterranean herbs: a meat loaf you may enjoy hot, warm or cold as well. What do we need?
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…
This is the end … A savoy mess starts big – w/ this big big savoy cabbage – & finally becomes a soft, juicy mess of savoy, cream, meat balls, bacon & onion … In Germany we call this mess just „Durcheinander“ – (hotchpotch). The basis may be a savoy cabbage, however, it may also be a white cabbage or Brussels sprouts or carrots or kohlrabi … whatever vegetables are available – typically during autumn…
During the last weeks I started – again – with creating Mousse au Chocolat. I think it’s one of the best desserts during cold autumn and even colder winter. There are lots of versions out there in cookbooks, on food blogs … especially concerning flavoring the chocolate mess. My approach is a pure one – almost a pure one – concentrating on chocolate, overwhelming chocolate. So my main ingredients are: It doesn’t take much time…
I remembered some spice-laden cake from my childhood & looked for my baking tin (the one made of little bundt cakes). To make it a little more juicy I decided to add some morello cherries – not too many because I didn’t want any soggy mess which wouldn’t like to leave the baking tin after the oven session. … & I had the idea to cover the bundt cakes w/ an icing of sugar &…
Primarily fried rice is recycling leftovers into a light & hearty & fast & easy dish for weeknight dinners. Of course you can start fried rice from the scratch adding selected this & that items trying to get a mix of meat & fish/seafood & vegetables w/ matching spices … In a nutshell: there are many ways to do your “fried rice w/…“ – if starting from the scratch or relying on the leftovers in…
There are 6 small Bundt cakes coming out of my new toy – isn’t it great! Have a look at the gleaming new baking tin … Of course I had to test it asap! I stuck to the recipe attached to the packaging concerning the amounts of butter, flour, eggs … only reducing the amount of sugar by about 20%. So don’t let’s waste precious time: let’s take off!
In one of my last posts I worked with a Hokkaido pumpkin which I baked in the oven with some olive oil and a spice mix on top. Some of the Hokkaido slices I reserved for the next weekend – for a quiche convenient for autumn. So what do we need for this special quiche?
We are back in Germany – a cold Germany compared to our weeks in Southern France. After having settled down again in our home I thought about what to cook and to bake – and I decided to do an apple cake. Also because there are beautiful fresh and juicy apples around now – crispy and sour which is fine for an apple cake. (Of course three of these Boskoop beauties were too much for…