I was craving some cheese cake taste and smell in my life. But as often happens with those sudden wishes there is always something missing from ingredients. So I thought I will get creative and use the basic magic custard cake recipe and do a little upgrade hoping it will bring me to something having at least a hint of cheese cake taste. And it worked. A nice distraction until I get all the ingredients for the real stuff.
130 grams soft butter
150 grams sugar (will add a bit more next time)
2 large eggs
150 grams flour
300 ml warm milk
200 grams cream cheese
vanilla sugar or extract
icing sugar to decorate
Preheat oven to 170°C. Line a cake tin with baking paper, leaving some of paper hanging over the sides if you dont use the cake tin with removable sides.
Separate the eggs. Beat egg whites with a mixer until stiff peaks form. Set aside.
Using the mixer combine egg yolks and sugar and beat until it turns pale yellow. Add the soft butter, cream cheese and vanilla sugar or extract. Mix until well combined. Add the flour. Gradually add the warm milk and continue to beat on a low speed to combine all of the ingredients. Add the egg whites, a third at a time and gently fold them in using a spatula.
Pour the batter into prepared cake tin and place into preheated oven. Bake for about 60 minutes or until a golden crust has formed on top of your cake.
Cut into squares and dust with icing sugar just before serving. Serve with a strawberry sauce or whatever you prefer best.
Felt like pond cake today and as there is some autumn feeling in the air, cranberries seemed like a perfect choice. As a bit of rum. And lately no cake or pie seems to be good enough if it doesn’t have crumble on top. A lot of crumble.
150 grams soft butter
175 grams sugar
200 grams flour
1 tsp baking powder
pinch of salt
100 grams dried cranberries
for the crumble:
80 grams butter
80 grams sugar
120 grams flour
Inconvenient thing about this cake is that the cranberries need to soak in rum for few hours. But when its done it goes quick. Maybe microwaving would make the process faster…?
Preheat oven to 170°C.
Mix all the dry ingredients for the batter. Then mix all wet ingredients. Slowly add wet ingredients to dry ingredients and stir until combined. Drain the cranberries and add them to batter. (I added also 2 tablespoons of the rum what was left from cranberries). Stir one more time and fill the batter in a greased loaf pan.
Make streusel topping- prepare it by combining all the ingredients together, cutting them together with a fork or pastry cutter or fingers (this is my favourite way).
Sprinkle streusel topping on top and bake it for 50-60 minutes. Let it cool, serve and enjoy!
Yesterday I snatched the first pumpkin from the garden. I had waited for this day very long. Even too long. Pumpkin used to be my most hated vegetable for long years. My granny used to use the pumpkin only two ways- pumpkin milk soup with semolina and pickled pumpkin. None of them tasted good in my opinion. Well, maybe the pickled pumpkin could have had a chance but she added the cloves in marinade. Pfui!!! So also pickled pumpkin was completely and irreversibly ruined for me…
Few years ago I visited my friend on a rainy autumn evening. I was cold, wet and hungry. She offered me a pumpkin soup, I took a deep breath, thanked her but refused and started pointing out why i do not want it. She listened without saying a word and pushed the dish with soup closer to me saying “I know, I had the same childhood experience, but this is good, trust me.” Apparently milk soup and cloves was national plague, no one got spared. But she was right about the soup, it was delicious. And I fell in love with pumpkin.
Now I have my own garden and I can be the crazy pumpkin lady in all her glory. I enjoy watching my pumpkins grow, enjoy saying them good morning and wishing a good night, pet and talk to them.
For the first pumpkin meal this year I wanted to try out something new yet easy and quick to make. I looked up several recipes, left out all the fancy spices and complicated cooking methods but still ended up having a delicious meal.
250 grams pumpkin (I used Small Sugar)
1 chicken breast
1 medium size onion
1 large tomato
1 clove garlic
250 ml heavy cream
olive oil for frying
Cut the chicken breast, fry it in olive oil and set aside.
Fry on medium heat in olive oil diced onion until golden brown, add pumpkin cut into pieces and diced tomato and cook for 5-8 minutes. Add minced garlic and after another minute add the chicken and heavy cream. Season it with curry and salt and let it simmer for 10-15 minutes.
Serve with rice.
This rainy day has inspired me for some archeology in kitchen. Nothing rotten in the back of the fridge, thank god. Only a buttermilk a week over the expiry date. Still sealed and still tasting and smelling good, So good enough for cooking. And I still had in the back of my mind somewhere seen pancake recipe with semolina instead of flour. Interesting. Interesting enough to try out.
1 cup semolina
1 1/3 cup buttermilk
2 tbsp sugar
pich of salt
oil for frying
MIx buttermilk and semolina together in a bowl, cover it and leave for an hour.
Whisk eggs with sugar and salt. Add eggs to semolina buttermilk mixture and whisk until combined. Cook on medium heat golden brown from both sides.
The only difference from normal pancakes is the texture. Otherwise they tasted just as good as buttermilk pancakes do.
Lately cooked rice is something what is always available in our kitchen as the lil chicken love it. So yesterday when i was awfully hungry but having very little time in between the garden works, i took advantage on the “babies food”. Fried rice with eggs is one of my boyfriends favourite dishes, I cant say the same though. But nevertheless I though i will give it a try and maybe upgrade this dish to level also I can enjoy it. And I did :)
For 2 servings:
2 cups cooked rice
1 cup sliced celery (stalks)
1 cup frozen peas
2 big cloves garlic
2 extra large eggs
1 tbsp soy sauce
oil for cooking
In a small bowl beat the eggs with soy sauce. Pour a lil bit of oil in large skillet or a wok and cook eggs on medium heat, Scramble them with spatula while cooking or cut after removing from pan.
Heat oil in the same skillet, add celery and frozen peas, let it all saute until all the water is evaporated. Add garlic (I usually just slice it but miced garlic will work just fine too) and cook for another 2 minutes. Add in cold rice, salt and pepper and cook about 5 minutes. In the end stir in the eggs and dill.
Except for the dill, the rest makes a quite neutral basis to add other herbs, sauces and spices if you prefer.
That’s how the babies around here are enjoying this day- getting taking care of and riding on mom’s back. No giving, just taking :D But I guess being a mom can sometimes be the most unappreciated job in the world. At least I know I have been ungrateful at times. But I am thankful now and the benefit we kids get is just amazing. Seems like time doesn’t matter, even after many years, being all grown up I can come to my mom and say thanks for the things I never even think to thank for, and even though my mom is not the best at showing her feelings I can see she’s just glowing inside. With love and happiness. Everything forgiven and forgotten.
I don’t have a heartwarming relationship with my mom but I still have a feeling that she always has my back and nothing truelly bad can happen to me.
Happy mother’s day to all moms!
We have a rainy afternoon and evening here, the type of evening to curl up under the blanket and watch some movie and do a little snacking.
200 g cream cheese
70 g soft butter
2 eggs 1 for dough, other for brushing the cookies
300 g flour could be a bit less depending on the egg size. i used the duck egg what is quite large
1/3 tsp salt
15 g grated parmesan cheese i think i will double the amount next time
There is no secrect or special techniques, just knead everything together until its well mixed. The dough will be soft and pliable. Roll it out on floured surface to about 3 to 4 mm thick and cut it into desirble size and shape. Transfer to the baking tray lined with the baking paper. Brush the cookies with egg, sprinkle some cumin on top. Bake in 180°C until golden brown (it took me about 17 minutes). Let them cool, turn on some movie and have a bite! :)