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…
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…
I admit: I’m in the middle of the characteristic spring tsunami cheered for by any food blogs at their pulse of life – it’s all about rhubarb, strawberries, asparagus, wild garlic … These are the main ingredients for any food – if cooked, if baked, if unprocessed – filling the recipes of food blogs at the moment. Ok – most of the bunch are seasonal. (I don’t buy any strawberries in December!) So if you…
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.…
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 &…