maandag 31 mei 2010
woensdag 26 mei 2010
This time the parcel was from someone I actually 'know': Margaret of Tea and Scones. I've met Margaret through TWD.
Margaret sent me some lovely goodies from Illinois that I can't wait to try: Long Grain & Wild Rice, Cibarra Chocolate, Tabasco, Filé and a cookbook: The Basics of Creole Cooking. I can't wait to make some Gumbo!!!
If you're interested in participating in a food exchange, check out Foodie Exchange
dinsdag 25 mei 2010
dinsdag 18 mei 2010
maandag 17 mei 2010
- Last Saturday I went to the market and bought 2 kilos of rhubarb, with the intention to use part of it for this challenge. I happened upon this wonderful Rhubarb Upside-Down Cake and decided to adapt it by subbing the milk with buttermilk, however I forgot to buy buttermilk. So I used the advice Gerrie gave us and made my own buttermilk by adding one tablespoon of lemon juice to one cup of milk and let it sit for 10 minutes until it clabbers. I used my non-stick 6 hole-baking pan for buns, fairy cakes, muffins & yorkshire puddings. Doesn't that cake look nice and fluffy?
- Rhubarb Upside-Down Cakelets
- makes 12 3-inch cakelets
- recipe adapted from Taste of Home
- 2/3 cup packed brown sugar
- 3 tablespoons butter, melted
- 2-1/4 cups diced fresh or frozen rhubarb
- 4-1/2 teaspoons sugar
- 6 tablespoons butter, softened
- 3/4 cup sugar
- 2 eggs, separated
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup buttermilk
- 1/4 teaspoon cream of tartar
- Whipped cream, optional
- Butter the baking pan and line the bottom of each individual hole with parchment, butter the parchment. In a small bowl, combine brown sugar and butter. Spread into the baking pan. Layer with rhubarb; sprinkle with sugar. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
- In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb (pan will be full, about 1/4 in. from the top of pan).
- Bake at 325° for 25 minutes or until cake springs back when lightly touched. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired.
zaterdag 15 mei 2010
Asparagus with Roasted Garlic Sauce
1/2 head roasted garlic
1/4 cup walnuts (pecans work too)
juice of half a lemon
1 tbsp. water
salt to taste
1 pound asparagus
Lightly toast the walnuts. The easiest way to do this is to put them in the oven with the garlic during the last 5 minutes that it’s roasting. When they’re hot but not burning, remove them from the oven and grind them in a food processor (or mash them to a paste in a mortar and pestle). Add half a head of roasted garlic, the lemon juice, and the water and continue to puree. Add salt to taste.
Prepare the asparagus by snapping off the tough ends (just hold a spear at the bottom and in the middle, and it should snap off in the right spot). Steam them lightly for 3 minutes or until they are bright green and just starting to become tender. Place them in a serving dish, and toss them with the roasted garlic sauce. Serve, trying not to fight over the last spear on the plate!