There are chocolate cakes and they are great chocolate cakes. Then there are flourless chocolate cakes. Total different ball game. Ground nuts stand in for the flour and while lending support & substance they also keep the cake moist. Butter, of course, lends extra flavour and richness where egg whites keep it airy, light and tells you to have your cake and eat it too. Let’s start with two slices each… Continue reading →
These extraordinarily chocolate-y, cheesecake-y, gooey brownies are the best way to say Thank You, a big THANK YOU in fact. Don’t waste them on something like ‘Thanks for watering my plants’ or watching the dog or some such. They are epic, chocolate-cheesecake brownie nirvana, and only those make an adequate gesture for something big, something so wonderful and delightful like two little boys, for example, delivered healthily and for us being looked after so well, even mollycoddled every minute we have been in the hospital.
If you are not a brownie purist but enjoy a cheesecake version as well, then these are it, I mean they, perfection, nirvana, heaven with (chocolate) knobs on. I never buy chips but chop (good) chocolate and find delight in the odd-sized rubble, especially when I hit the jackpot with a chunky nugget on my piece. Hence the Jackson Pollock look of my brownie slab. A slight reduction of the sugar amount results in a less sweet version but these are in fact sweet, decadent and rich, so no kidding oneself that it’s health food – but cut in little morsels they are not only a big Thank you but the panacea for fraught nerves of overtired people.
I always have spare bits of pastry dough in the freezer from when I make some for a smaller tart or when plans change and many days they have been supper savers or made light work of a quick fruit tart for dessert. If you’ll do the same you know what I am talking about: making pastry is not exactly hard labour but sometimes it seems that way. Then you are really glad to have homemade frozen short crust at your finger tips. Just remember that labelling helps is really essential when you do not want to end up with savoury filling in a sweet dough.
Spring brings us again the bounty of fresh vegetables, delicious rich eggs and cream and about time to! There is fragrant Bärlauch (wild green garlic leaves) again and wonderful fresh spring onions, both perfect for a tart to celebrate the beginning of spring. They may seem simple, almost humble ingredients, though the result is a more than impressive. Feel free to glam it up with asparagus, morels etc. which I am not averse to but please try this simple version out first, it is worth it. Continue reading →
Before the big event, we decided to slip in a little time away in the Alsace and I’ve put everything on the back burner. Though now it his high time for the ‘bun in the oven’ post – I have been dying to do so for months. And, there’s one more thing: let’s make it buns! See, there is a reason for the erratic posting, extreme tiredness, some serious cooking ennui (bread & cheese for supper again, darling) and questionable dishes that should never ever see the light of day again (someone else managed to render the ‘Spanish’ chicken from Food 52 absolutely inedible?). On the other hand you are suddenly super busy getting all the (strictly necessary, right) paraphernalia and wonderful things and, even if you don’t coo at the sight puppies (really?), you’ll definitely swoon over maritime striped bodies in miniature sizes, tiny embroidered shirts and the cutest red corduroy dungarees, which I just had to buy for late spring… and those adorable blue bloomers, of course. Just to clarify: I am pregnant with twin boys. Puppies would be nice, too. One thing after the other.
The other buns: mini rye flat breads with a slight sourdough tang. Wholemeal or stoneground rye flour and the fermented buttermilk-yeast starter dough give them a rustic appearance, masses of flavour and just a little rise. They are perfect little buns for a hearty lunch or supper and make irresistible brunch fare with some fitting (as in going on the Scandinavian route) fishy things and herby spreads Continue reading →
Mutzenmandeln, almond cookies or veritable dough nuts, if you so will, are almond cake dough bits shaped in the form of almonds, fried and rolled in sugar while still hot. Eaten warm, licking sugar covered fingers they are still a rare treat to me Continue reading →
This is a marvellous winter cake: a rich, flourless chocolate-hazelnut base is topped with the mildly sweet compote of wild lingonberries. The tart, acetous berries have a bitter note that reminds of heather and forest and provides such a wonderful contrast to the toasted nutty notes of the cake while both are balanced by a layer of cool, silky whipped cream and a final sprinkling of chocolate shavings (or for sentimental reasons: sprinkles). Don’t be tempted to use any other chocolate than dark, rich, bittersweet chocolate high in cocoa solids (60% plus) and Dutch processed cocoa, no milk chocolate or sweet cocoa shall touch this cake for it lives of these adult smoky flavours that call out for a strong cup of coffee (or something even stronger) – perfect for a post Christmas afternoon with coffee, hot chocolate and tea to battle the fog, ice and snow. Continue reading →
Well, this was rather a longer hiatus than the small break I intended to take. Lots of stuff to sort out here, feeling a bit under the weather & a whole Downton Abbey Marathon is taking place right now after the final series arrived and naturally needed to be watched immediately – quite the task for one to accomplish if one wants to finish in time for the Christmas Special (yeah, only slightly obsessive, I’d like to think). And more laziness ensued while I was making and eating bagels and shortbread and chicken pot pies and swoon over a plate of fabulously simple but delightful truffle tagliatelle and indulge in all the kale I could get my hands on rather than telling you about those things, my bad. I intend to make it up to you with this wonderful cake full of the most marvellous flavours, which came out (to stay in the Downton vocabulary) in honour of my husband’s birthday a while ago.
Extra dark cocoa, rich espresso & coffee flavour a mysteriously light chocolate cake crowned with a boozy single malt whisky glaze – a cake evoking a Country house smoking room or a traditional gentlemen’s club. Continue reading →