Filed under Baking, Dessert
As you can see, it was difficult to decide what to call this. I freely admit to lifting it almost wholesale from Baking in Franglais, because I had a few ripe apricots that needed using quickly. As usual, I made a few changes; I forgot to buy an orange, so I added lemon zest instead, and I used only apricots because I’d eaten all the cherries. Also, the recipe specifies a 20-cm springform tin. In my cupboard I have an 18-cm and a 22-cm one. Hmph. I decided to go for the 22-cm one until I saw what a tiny amount of mixture there was. The 18-cm one was the perfect size, producing a taller cake than Jean’s. I reckon I could have doubled the recipe if I’d used the 22-cm tin.
Verdict: a really good, light cake with very little fat and sugar. Cold, you can eat it as cake; we had it slightly warm for dessert with a dollop of chilled fromage frais, but cream or custard would be fine too, of course. It’s a keeper, for those times when you have a small amount of ripe fruit to use up. I’m sure it would be great with plums, cherries or peaches, apples or pears, or any combination. You can vary the other flavourings according to what fruit you use.
Recipe for Easy fruity cakey pudding »
Filed under Cookbook Challenge, Cookbook Reviews, Main Course
A neglected cookbook for a neglected blog. This is an old book, published in 1984. At the time we lived in the Vale of Evesham, where fruit and vegetables were plentiful. It’s really intended for people with their own trees, who are desperate for ways of using their gluts. But even if you aren’t surrounded by orchards, apples are available all over the place and all the year round, so it’s well worth having a cookbook dedicated to them.
I used to use it a lot, but it’s gradually migrated to the dusty lower reaches of the bookcase. Flicking through it, there are quite a few food-spattered pages. Some even have notes, including the word “wonderful” scrawled next to the apple and cider sorbet recipe. But there’s one recipe that has become the household standard virtually every time we can get hold of chicken livers: the catchily named Chicken livers with mushrooms, bacon and apples in a peppered cider sauce. You hardly need a recipe after that. It only takes about 20 minutes to prepare, and it’s excellent with pasta.
Recipe for The Apple Book, by Jane Simpson and Gill MacLennan »
Filed under Miscellaneous, Sauce
This is a killer condiment which I’m sure will enhance all sorts of things. It was invented in Geneva, presumably at the Café de Paris, and I believe its original use was for steak. I used it to liven up some frozen cooked lobster, a task it performed admirably. I’m planning to use the leftovers on some grilled mussels for tapas. You can of course freeze leftovers in handy-sized chunks.
The list of ingredients is long, but many of them are items you have on hand anyway (at least, I do). And with a food processor it’s quick to put together. I’ve listed the herbs I used, but you can vary them according to what you have on hand/what you like. If using on steak, a teaspoon of mustard might be a nice addition. Whatever you use it for, the idea is to put it on your chosen food in slices about 50mm thick, and then grill it for a few minutes to melt and brown it.
Recipe for Café de Paris butter »
Filed under Baking, Dessert
I love torrijas — if I see them on a dessert menu in Spain, all the other options immediately become irrelevant. They are basically the same as what Americans call French toast, even though in France they are called pain perdu (lost bread); stale bread soaked in milk and egg and then fried. In this Spanish version they are fried in olive oil and sprinkled with cinnamon sugar. The perfect accompaniment is a scoop of vanilla ice cream and some butterscotch sauce.
They are so popular in some parts of Spain that bakers sell special pan para torrijas (torrija bread). This is a brioche-like loaf with quite a dense crumb that stands up well to being soaked in milk without falling apart. So a counsel of perfection is to use this, although failing that stale French baguette or any good white bread is fine (for heaven’s sake don’t try to use wrapped white sliced bread for this). If you do want to try the genuine article, I searched the web and eventually found a Spanish recipe for pan para torrijas, and adapted it for the bread machine — see below. I always make two loaves, cut them in half, and freeze them. Once thawed, I leave them to go stale — the staler the better, you can leave this bread hanging around for a couple of days. It makes good toast too.
Recipe for Torrijas »