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niedziela, 30 maja 2010
Sponge Strawberry Cake and Strawberry Curd
First strawberries on a local market always make me feel happy. So when few days ago I saw those little, sparkling, red gems I knew I must make something. With summer almost around corner I think about those slow days on a countryside.
My family would gather around this old, wood table. Table which, even quite small, was big enough for us. Some of us were sitting, some were walking with a cup of coffee around a house, some were running and playing here and there. Bees flying, trying to get to a sweet piece. Dog barking, wanting to grab our attention. Light pink Peonies in full grace in a garden.
My dear grandma always bake with seasonal fruits. Sometimes it is a sponge cake, sometimes it is simple tart, sometimes more layered cake or torte. The key ingredient is always a freshness...and good, loving heart.
Sponge Cake (based on a recipe from lovely White Plate):
5 farm eggs
130 gram of flour
130-150 gram of sugar (I use less than Liska suggested since I add sweet fruits and syrup)
4-5 tablespoon of tropical syrup (I had those canned fruits in syrup and use that)
Strawberries - how many you like
Strawberry Curd:
200 gram of strawberries
2 egg yolks
2 tablespoon of brown sugar
1-2 tablespoon of butter
For cake:
Preheat oven 160-180C.
Mix eggs with sugar until they light in color and will extend like twice. You could also use method with separate whisking egg white and egg yolks. In that case you whisk egg yolks with sugar until they pale and thick, and whites with a pinch of salt in stiff peaks. Anyway - now the flour and syrup. Add it - if you use second method add it just to egg yolks and later whisk slowly white in a mixture. Put a cake mixture into bake pan and put cutted strawberries on it(you can also sprinkle cake with lefted canned fruits). Bake for 40 minutes, until it will be brown and almost dry. Try not to open an oven until it will be at room temperature.
For curd:
Take a pan with heavy bottom. Cut strawberries into small pieces and add sugar. Heat until they will be soft and juicy. If you like more smooth curd - blend them (i did not, i like chunky pieces in curd). Cool down.
niedziela, 28 marca 2010
Tuna Spread with Walnuts
There are moments in each person life when you feel little...fishy. You're unsure, feel dizzy and not like yourself. Everything is weird and you wonder why. To be honest - i have no idea what to do with this feeling, but I have fish-inspired solution for you. The simplest Tuna spread.
I love spreads. Sweet, salty, hot, cold - I am sure that anything you would think of, I have made one day.
This time is was empty-fringe situation : i literally have nothing inside. Just two canned fish ( pink salmon and tuna ), two cottage cheeses and few things that are really not-worthy mentioning.
Anyway - I came up with this recipe for bread spread. I made it many times, but this time I added crushed walnuts for some crunchy play for your teeth.
Tuna Spread with walnuts:
1 can of tuna ( mine was 120g after draining it )
150 g cottage cheese
50 grams of walnuts ( you can use also other nuts, but rather those spicy )
bunch of parsley
pinch of sea salt and pepper
In your blender mix your tuna and cottage cheese until you get quite smooth combination (i like mine not to be too runny, so it take me about 1 minute). Add some salt and pepper for taste. Chop the walnuts into really small pieces (you can also crush them with roller ) and add them into tuna mix. Do the same with your parsley. Mix well. Your done. This is my life-saver solution for empty fringe. Taste great with French toast and some good quality olive oil.
piątek, 19 marca 2010
Nutty, homemade ricotta cheese
Homemade things are wonderful. Even though today you can buy anything, there is something really great and heart-warming in doing it by yourself. Puff pastry, ketchup, pita's breads, pickles... there are many, many options for someone who is looking for real flavor. But among all those things there is one I love everytime - homemade cheeses. And among all kind in the world I am the biggest sucker for RICOTTA. Smooth, little sweet, little salty it's delicious cheese for spread your fresh baked bread, spinach gnocci or just for eating it straight from the jar ( number one option for me ).
These time I wanted something with a twist. I used argan oil, which my aunt brought me from Turkey, maple syrup and some mixed nuts for deep, nutty flavor.
Homemade Ricotta Cheese with smoky, nutty twist:
1 liter of full fat milk
1 lemon, juiced
1-2 tablespoon of sweet cream
1 teaspoon of argan oil ( you could use some nut oil also )
2-3 teaspoons of maple syrup
1/2 teaspoon of sea salt
some nuts for spread
optional you can use some white pepper to make your ricotta hotter ;)
Heat your milk slowly until it almost start to boil. Turn off the heat and add lemon juice. Mix with spoon and heat again just for few seconds. Remove your milk form the heat and pour into cheesecloth placed over a stainer. Now - it depends how runny cheese you like. I give my cheese 20 minutes.
Take a bowl and put your cheese in it, mix with sweet cream. Now time for some flavor. Add salt, maple syrup for balance and argan oil for smother texture. Spread with nuts if you like.
Great alternative for New Your Bagel's spread. Or cheesecake. Or tortellini. Or whatever.
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