Month: September 2016

A flour-free chocolate-almond cake

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baking / cake / gluten-free

I needed to make a gluten free cake this week, so what better cake than a chocolate one with almonds taking the place of flour. This a essentially a Torta Caprese, although like many recipes there are a multitude of recipes out there. The Torta Caprese, is Italian and originates from the Isle of Capri. Some variants use walnuts instead of almonds, some use whole eggs instead of egg whites, and still others use melted chocolate versus grated chocolate. This […]

Swiss Spätzli

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cooking / dumpling / food / recipe / Switzerland

Even though summer has not yet ended, cooler wet weather heralds the time of stew, and what better accompaniment for stew than Swiss Spätzli. Spelled in many different ways: spätzle, spätzli, spaetzli, spaetzle, this is almost a kind of tiny dumpling, or half dumpling, half noodle, commonly found in Swiss, German and Austrian cuisine. In Switzerland, they are also known as Knöpfli. There are numerous different forms of spätzle, some made by hand, others by hand machine. Spätzli are […]

Pickled red cabbage

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food / preserving

This is a nice aromatic pickled red cabbage recipe, that is not the least bit vinegary. It lasts for about 3 months in the refrigerator. INGREDIENTS 1 red cabbage (∅6-7") ¼ cup sea salt 1-1/3 cups cider vinegar ½ cup balsamic vinegar 2 cups red wine 1-2/3 cups sugar 2 star anise 1 tsp. black peppercorns 20 juniper berries 1 cinnamon stick 6 cloves So this is a simple recipe. First remove the tough outer leaves, […]

Lemon curd

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Uncategorized

There are a myriad of recipes for lemon curd, and they can often be found in books on preserving, although I don’t really know if they identify as preserves, as they usually only last for 1-2 months (refrigerated). Lemon curd comes from a family of fruit curds which identify as British in origin – passionfruit, lime, orange, blood orange – probably from the early 1800s. Technically they are probably custards of a sort, and can […]

A olive-oil lemon cake

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baking / cake

This beautiful lemon cake has a Mediterranean bend to it, using olive oil to complement the subtle hints of lemon. This recipe makes a 9″ diameter cake, but I am going to make it in the square tin, as I’m using it as a birthday cake. It will be filled with a layer of lemon curd, and covered with a dusting of powered sugar. INGREDIENTS 260g all-purpose flour (unbleached) 1½ tsp. baking powder 1 pinch salt […]

The cake tin at work…

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baking / cake

I used the new cake pan to bake four 6″ × 6″ carrot cakes (basically two times the recipe). I lined each compartment with parchment paper, and it seemed to work fine, with only minor leaks on two corners. Bake time? 50 minutes. Here is the result, four well baked cakes!

Quince time

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food / fruit

With summer waning, it is time to harvest the fruit off my Japanese quince. Whilst my apple tree has produced nothing this year, my Japanese quince, which is less than 8 ft³ in size, has about 30 quinces on it. The thorns keep the critters at bay, but I like to pick them early. Quinces generally don’t ripen on the tree, and so the ideal time to pick them is when they turn from dark green to light […]

A multipurpose cake tin

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baking

Watching an episode of “The Great British Bake Off” recently, I saw a really cool baking pan: the Silverwood 12″ multisize, fold-away square tin. What an incredibly novel idea. A cake tin I can customize. So I bought one (and two extra dividers) from Cakes, Cookies & Crafts in the UK (NOT available in Canada). This deals with the problem of not having the right size pan for making a cake. Basically I could bake […]