I order most of our food online and have it delivered. Saves money, saves time and works like a charm. When ordering fruits, I order them by quantity, not by weight. I always get my 6 apples, 1 pineapple, whatever. The last time, I ordered 4 bananas and got 4 bunches! Well, we are not THAT big on bananas, so it was easy to have a few ripen enough to be put into banana bread.
So, as the temperature drops and the days shorten, our kitchen starts to smell less of vanilla, strawberries and lemon zest and more of delicious spices such as caraway, paprika, black pepper and bay leaf. Thus, I open a new category, Comfort Cooking, where I would like to share some of our belly, heart and soul warming recipes, old favorites as well as new acquaintances.
I will still bake, make no mistake about that, but as we turn from light pastas to soups, broths and stews, I would like to share some of that with you.
Now, the opening number is a recipe inspired by one from this book. (Yes, same edition as my baking book. I have 5 of them, planning on getting all 16. Yes, they are that good!) The goulash traditionalists out there might purse their lips a bit, but you know, everybody has their own recipe. Just like with chili con carne, there might be the original version, but usually, if the meal shares some basic ingredients and techniques, it is what it is. So for me, goulash is as goulash does! Continue reading
Man, are these tasty, moist, fairly healthy and super easy to make, or what? Seriously, I actually managed to impress myself with these and will be making them time and again!
This is a delightful treat! The cream is rich and decadent, the crust is delicate and sweet, the tart fruit adds a bit of surprise to the mix. Make it in advance for your guests or family and have vanilla-smelling kitchen for days 🙂
Imagine a cheesecake, that is actually good for you… Well, enter quark, the star of today´s bake! This cake is a Czech classic, but every family makes it a little differently. This version uses beaten egg whites to lighten up the quark layer, almond slivers for a bit of crunch and fruit on top for another bit of flavour.
I spoke about the benefits of quark before but I cannot stress it´s goodness enough. If you can get it where you live, make sure to give it a try and get a load. If you can´t, you could replace it with some soft cheese, but try something not too runny. Add fresh or tinned fruit, or make it without, and make sure to have enough, as everybody will be coming for more 🙂
If you have tons of produce, this pie, heavy in fruit and light in cream, is just for you!
There is not much I can actually say about this recipe, other than it might be even tastier than it looks. If possible.
Well, one thing maybe. It is also incredibly simple to make and quite versatile, too! So, I can in fact say three things about it 🙂 Continue reading
This week, the Sunday bake is a bit early, as we are going on a trip tomorrow. This time I experimented with pie filling. What I came up with is a combination of nice, creamy raspberry, mixed with gooey white chocolate!
Today I have something of a fancier bake for you. It is a little more laborious than some of the previous ones, but certainly worth it 🙂 This pie is a great recipe not only for apricots, but for other slightly more sour fruits such as gooseberries or currants or even tart cherries I suppose.
Guess who´s been having a fancy breakfast 🙂