When I first saw the Japanese Cheesecake on Little Teochew, I knew I had to try it. But I would use glutinous rice flour (mochiko) instead of flour and cornstarch, to make it gluten-free. It did work, somehow, but I wasn’t overly impressed with the result. Still, the recipe had something…
Zorra invites us to bake bread for World Bread Baking Day 2009. Although I am not as bread-savvy as many of our fellow food bloggers, I’ll happily chime in with a recipe I’ve borrowed from Palachinka, a Brioche Loaf I followed her recipe almost precisely, only slightly upping the sugar amount, adding a little more flour, and brushing the loaf with milk instead of egg. When I put the pieces into my loaf pan, I was sure the pan could easily have housed at least 50% more of the dough, but when I took it from the oven, fluffed up and airy, I wasn’t so sure about that anymore.
Rolling in Dough hosts the 5th installment of the bread baking day, aptly choosing “stuffed breads” as a theme. When I read this, I knew I would have to try making aloo paratha, the fabulous potato-stuffed breads from India. Usually, parathas for aloo paratha are made with water, and some wholemeal flour, but I opted for a basic recipe for “roti prata” which contains milk and all-purpose or bread flour and is a snap to make and handle and roll out. Making aloo paratha takes some practice, to make sure the stuffing doesn’t ooze out when you roll out the flatbreads with filling. Aloo Paratha, with lime pickles and mango chutney Perfect parathas are a lot flatter than mine This video shows how to make the perfect aloo paratha...
Cook Sister! is hosting the 11th incarnation of the Waiter there’s something in my…-event, and she chose topless tarts as the challenge. Although it is winter and the first snow flakes have started to dance in front of my window, I have decided on a summery berry tart, or rather several tartelettes with red currants, the bounty of summer which I keep frozen for those cold and long dark nights of winter. Individual Red Currant Tartelettes I borrowed the idea for the filling from a traditional Swiss cherry pie my husband made two weeks ago, and in a way I also borrowed the idea of using a yeast dough instead of the more traditional flaky or puff pastry.
It was not only my weekly organic veggie delivery which brought me zucchini, but also a visit to my mother’s house and huge organic garden. It seems, zucchini never come in less then a flood To reduce the amount of the green critters at least a little, I decided on this chocolate zucchini cake from epicurious.com – it has gotten 4-fork ratings all over, and now I know why… No one would ever suspect this has grated zucchini in it! It is one of the most luscious, moist, tasty chocolate cakes ever! The walnuts and chocolate chips on top (I substituted 150 g of Ritter Sport semisweet chocolate, chopped, for the chocolate chips) result in a creamy-crispy topping to die for. Chocolate Zucchini Cake ( from Bon Appétit, November...
Elena Ho, fellow foodie blogger in Singapore, has invited the blogging world to a special party - Muffin monday! I am joining the party and bringing along a huge basket of my Maple Walnut Mini Muffins I love the sweet caramel taste of maple syrup, and of course maple and walnuts is a combination made in heaven. This makes about 30-36 mini muffins (I made a pan of 24 and used the remaining batter for a mini loaf cake, which is similarly good – I am thinking maple walnut biscotti right now), or you could make 12 regular muffins with this recipe: dry ingredients 2 cups all-purpose flour 2 tb brown cane sugar 1 1/2 ts baking powder 1/4 ts salt 1 cup chopped walnuts wet ingredients 1/2 cup...
This month’s edition of the “Waiter, there’s something in my…” event ist hosted by Cooksister and calls all cooks to make pie. I’ve been giving this event some thought and serious cookbook reading, searching the internet for lots of new and cool ideas, and decided I would make a savory pie, maybe the cottage pie from Sarah Freemans The Best of Modern British Cookery, a terrific book showing off the best of the isles’ cuisine aside from Gary R., Rick S. or Jamie O.. Consequently, what I did make was – inevitably, sort of – Gooseberry Pie Inevitably, because a recent census of the inhabitants of my freezer resulted in several ice cream boxes filled to the brim with gooseberries – the gooseberries in my in-laws’ garden have been...
When I saw a recipe for “Pumpkin Carrot Swirl Bars” at Culinary in the Desert, I knew I would try these soon – with a twist. Since I am always eager to find new ways to use my constant supply of carrots from the weekly organic veggie delivery, I would use carrot puree instead of pumpkin puree… I have tried several of Joe’s recipes, which never failed me. And even with some serious fiddling the cake recipe turned out great: Double Carrot Cake with Cheesecake Swirl So, what did I change? Instead of using 50 % of whole-wheat pastry flour, I used 100 % all-purpose flour. Consequently, my cake could rise a lot more than Joe’s, and if you follow my path, I would recommend you scale down the...
Last week, while visiting the in-laws, we stocked up on frozen berries from their garden, mostly gooseberries and a few red currants. So, with lots of recycled ice cream boxes filled to the brim with gooseberries taking up my valued freezer space, I decided to try this recipe from Delia Smith for a Sunday afternoon treat. Gooseberry and Creme Fraiche Tart It is, in fact, deceptively simple. I chose to make an all-butter-dough since I didn’t have lard at hand and didn’t want to buy some just for one pie crust. The result was a very easy to make, wonderful flaky tart crust – but the baking time was shorter than given. Probably, if I had used a ceramic pie pan instead of a metal tin, it would have...
Last night I made a batch (or rather, a pan) of bar cookies, following a recipe I got off the EAT-L food mailing list some time ago. I was looking for an idea to use some of the ubiquitious jars of jams and preserves in my shelves. Usually, I am not a big fan of bar cookies, they never seem to look even remotely as good as the bars in food magazines do, and many of them are just plain boring. But this one is definitely a keeper – my husband sternly refuses to share them with anyone Usually, I am not a big fan of almond flavoring, either, but I used it this time and the result is a marzipan-like taste in the lower crust. Of course, I...
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