Recipe by Silvia Baldini — Indulge in this Italian classic, perfect for a midafternoon snack or breakfast. This Soft Almond and Lemon Ricotta Cake marries the rich, soft creaminess of ricotta cheese with the irresistible flavors of almond and lemon. Best part, it's naturally gluten-free, thanks to the exclusive use of almond flour. Enjoy.
Recipe by Silvia Baldini — Indulge in this Italian classic, perfect for a midafternoon snack or breakfast. This Soft Almond and Lemon Ricotta Cake marries the rich, soft creaminess of ricotta cheese with the irresistible flavors of almond and lemon. Best part, it's naturally gluten-free, thanks to the exclusive use of almond flour. Enjoy.
Preheat your oven to 350°F Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the vanilla extract to the butter-sugar mixture. Mix well.
Separate the egg yolks from the whites. Add the egg yolks to the butter-sugar mixture one at a time, ensuring each is fully incorporated before adding the next
Gently fold in the whole milk ricotta and lemon zest into the mixture until well combined.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
Gradually fold the almond flour and the baking powder into the ricotta mixture, ensuring it is well incorporated.
Carefully fold the whipped egg whites into the batter in two or three additions. Be gentle to maintain the light and fluffy texture.
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Sprinkle the sliced almonds evenly over the batter.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Dust with powder sugar.
Recipe by Silvia Baldini — I have baked hundreds of wheat pies in search of the perfect one. This recipe is the one. I make a quick pasta frolla (crostata dough) by combining crumbly butter, flour and one egg. I cook the wheat berries in milk until creamy then blend half for a smooth but textured consistency. I mix the wheat with the drained ricotta, sugar, eggs, candied fruit and real orange blossom essence for the creamy filling. I wouldn't be honest if I didn't warn you— this pie is laborious and steps intensive. But the results are intoxicating.
Recipe by Silvia Baldini — I have baked hundreds of wheat pies in search of the perfect one. This recipe is the one. I make a quick pasta frolla (crostata dough) by combining crumbly butter, flour and one egg. I cook the wheat berries in milk until creamy then blend half for a smooth but textured consistency. I mix the wheat with the drained ricotta, sugar, eggs, candied fruit and real orange blossom essence for the creamy filling. I wouldn't be honest if I didn't warn you— this pie is laborious and steps intensive. But the results are intoxicating.
Place the butter, flour, sugar, lemon zest, egg and baking powder in the workbowl of a food processor fitted with a metal blade and pulse until all ingredients are blended, then process just until you have a smooth dough. Stop once or twice to scrape down the sides of the bowl. Wrap the dough in plastic film and chill for at least an hour, or up to 1 day.
Wheat Filling
Put the wheat grain in a heavy bottom medium sized pot. Mix in the milk add the butter and the lemon zest. Bring to a gentle simmer on a low flame and cook, stirring occasionally, until the wheat kernels are tender, and the milk is absorbed, about 15 to 20 minutes. Stir and scrape the bottom occasionally to avoid burning.
Place half of the cooked wheat filling in to a blender and blend until creamy and smooth. Scrape back in to the cooked wheat, mix well and set aside to cool off.
Ricotta Filling
Drain the ricotta in a sieve over a bowl until all the liquid is gone. You can drain the ricotta overnight or at least an hour before making the filling.
Place the drained ricotta in a large bowl. Add the eggs, sugar and mix with a wooden spoon then beat until light and fluffy. Add the orange zest, the orange blossom water, vanilla, salt and cinnamon if using. Mix. Scatter the candied fruit, if using and fold together with a rubber spatula until blended.
Fold the cooled wheat filling in to the ricotta cream and mix gently until incorporated.
Pie Assembly and Cooking
Preheat the oven to 350 degrees F.
Butter a 9-inch springform pan. Roll out two-thirds of the dough into a 14-inch circle. Fold the circle in quarters, place one of the points in the center of the buttered pan and unfold the dough, pressing it gently against the bottoms and sides and into the corners of the pan.
Scrape the filling into the dough-lined pan. Make a lattice top by alternating strips of the pre-cut dough in alternating directions. Join the strips of dough to dough along the sides of the pan by pressing gently.
Traditionally in Italy we use 7 stripes of dough to make the lattice. Place 4 strips diagonally at the bottom and 3 on the top.
Bake until golden brown and the center feels springy, about 1 ½ hours. Remove and cool completely before serving. It will be better a day or two after baking. Once the pie is cooled off rest in a cool place wrapped with foil. Sprinkle with confectioners’ sugar before serving.
Recipe Notes
Use fresh sheep ricotta if available or a good quality artisanal cow milk ricotta
Drain the ricotta overnight. Place in a sieve over a bowl and rest covered in the refrigerator
You can buy canned or jarred cooked wheat on Amazon or in any good Italian deli
Use good quality orange blossom flower essence to avoid soapy taste
Recipe by Silvia Baldini — I'm a big fan of thick and crunchy rhubarb stalks. I especially appreciate the sourness of the field-grown plants, which are pronounced in flavor and have cherry red stalks and deep green leaves. Rhubarb season starts now, in March and it peaks in June-July. I recently found a good looking bunch at my local store and I couldn't resit baking a few tartlets. I prefer to free form my tartlets and bake them on rimmed baking sheets, always lined with baking paper, to catch the inevitable cooking juices. You can also make a large tart in a removable bottom pan, however I personally enjoy a little chaos in my kitchen. I brush the dough with melted butter and sprinkle it with sugar to make a crispy crust. I cover the bottom of the tartlets with a couple of spoons of almond flour to absorb the cooking juices. Even if it's not season yet, I decided to threw in a handful of sliced strawberries to help balance the rhubarb tartness, (blueberries, cherries or pineapple chunks would work as well).
Recipe by Silvia Baldini — I'm a big fan of thick and crunchy rhubarb stalks. I especially appreciate the sourness of the field-grown plants, which are pronounced in flavor and have cherry red stalks and deep green leaves. Rhubarb season starts now, in March and it peaks in June-July. I recently found a good looking bunch at my local store and I couldn't resit baking a few tartlets. I prefer to free form my tartlets and bake them on rimmed baking sheets, always lined with baking paper, to catch the inevitable cooking juices. You can also make a large tart in a removable bottom pan, however I personally enjoy a little chaos in my kitchen. I brush the dough with melted butter and sprinkle it with sugar to make a crispy crust. I cover the bottom of the tartlets with a couple of spoons of almond flour to absorb the cooking juices. Even if it's not season yet, I decided to threw in a handful of sliced strawberries to help balance the rhubarb tartness, (blueberries, cherries or pineapple chunks would work as well).
10mediumstalks rhubarb, (trimmed and cut into 4-inches pieces)
½mediumorange zested, organic
½cupfresh orange juice
2tabelspoonsHoney
⅔ cup granulated sugar
1 ½tablespoons corn starch
4tabelspoonsalmond flour
1 ½ tabelspoonsmelted unsalted butter
granulated sugar, for finishing the tart
Servings: individual tartlets
Instructions
Make the dough
In a food processor, pulse the flour, orange zest and salt. Add the butter and process briefly. Sprinkle over the ice-cold water and pulse for about 5 seconds, until just moistened.
Transfer the dough to a floured work surface and knead it 2 or 3 times until it comes together. Pat the dough into a disc. Lay a sheet of baking parchment on your work surface and dust it with flour. Roll out the dough and shape in 4 individual circles, about 5 inches in diameter or make an individual 13 inches circle, 1/4 of an inch thick to use in a tart pan. Transfer the parchment to a rimmed baking sheet and chill the pastry in the refrigerator for at least 30 minutes.
Make the filling
Preheat the oven to 400°F.
Toss the rhubarb in a bowl with the orange zest, juice, honey, sugar, salt, corn starch and mix well.
Assemble the tartlets
Sprinkle the almond flower at the bottom of the rolled out tart or divide between the individual tartlets.
Arrange the rhubarb on top of the pastry and sprinkle over any remaining sugary mixture. Leave a border of 2 inches around the edge of the pastry, fold in and crimp with a fork. Brush the fruit with melted butter and sprinkle with caster sugar.
Bake for 10–12 minutes, then lower the oven temperature to 375°F and then bake for a further 30–35 minutes.
The secret to a good homemade crispy crust is 00 flour. It is more than a secret. 00 flour, is the first commandment for making Italian pizza. During the rest, the dough's gluten is strengthened enough for the crust to support the toppings and to yield a great crispy bite but still have a tender crumb.
The secret to a good homemade crispy crust is 00 flour. It is more than a secret. 00 flour, is the first commandment for making Italian pizza. During the rest, the dough's gluten is strengthened enough for the crust to support the toppings and to yield a great crispy bite but still have a tender crumb.
Mix the sugar and the yeast in a small container then add one teaspoon of the water.
Put all the ingredient in a Kitchen-Aid bowl. Use a dough hook and work the dough for 5 to 7 minutes on high, until smooth.
Take the dough out of the metal bowl, form a ball and place on a wooden board. Cover with a glass bowl and proof for one hour. I like to proof in a warm space, usually in my turned off oven.
Recipe by Silvia Baldini — When life gives you too many bananas you make gooey chocolate, coconut and rum cake. 20 minutes to make, one hour to bake. Eat warm out of the oven with a large scoop of bourbon vanilla ice cream or caramel crunch would be nice too.
Recipe by Silvia Baldini — When life gives you too many bananas you make gooey chocolate, coconut and rum cake. 20 minutes to make, one hour to bake. Eat warm out of the oven with a large scoop of bourbon vanilla ice cream or caramel crunch would be nice too.
1 1/2cupmashed ripe bananas4 bananas with brown spots
2cupsall-purpose flour300g
1/2cupshredded desiccated coconut50g
2tspbaking powder
1/2tspbicarbonate (baking) soda
1/4tspsalt
1 1/4stickunsalted butter softened150g
1 1/4cupcaster granulated sugar225g
1/2tspvanilla extract
2tablespoons rumoptional
3largeeggs
3 1/2ozdark chocolate finally chopped100g
Frosting
7ozdark chocolate200g broken in to pieces
3/4cupicing confectioner sugar160g
1/2cupsour cream225ml
Servings: people
Instructions
Cake
Heat the oven to 150c/325f
Butter a 9 1/2 inch-24cm spring form cake pan and line with baking parchment.
Place the milk and lemon in a bowl and let stand for 10 minutes to sour the milk, then stir in the mashed bananas.
Stir together flour, desiccated coconut, baking powder and baking soda with the salt. With a stand in mixer or by hand, beat together butter, sugar and vanilla until light and fluffy. Beat eggs one at the time. Add the Rum if using. Add one-third of the flour mix to the creamed mixture and gently beat in. Add one-third of the banana mixture and gently beat in. Alternately add the remaining flour and banana until combined. Gently fold in the chocolate. Spread the batter over the base of the lined spring form.
Bake for 1 hour and 10 minutes, until the sides have pulled away from the spring form. Transfer to a wire rack and leave to cool for 15 minutes before turning out on the rack and leaving to cool completely.
Frosting/ Optional
Melt the chocolate in a bowl over a pan of simmering water. Stir until smoothly combined. Cool slightly. Gradually beat in the icing sugar. Stir in the sour cream until thick, smooth and glossy. Use immediately.
Recipe Notes
The frosting is very good and very festive but not necessary. I like this cake plain most of the times.
You can substitute half of the dark chocolate with the same amount of white chocolate for a truly decadent treat.
Use good quality chocolate it makes a difference.
The bananas need to be very ripe with brown speckled skins to achieve perfect flavor and texture.
Peaches and warm biscuits with Amaretto whipped cream are the celebration of summer flavors and they require minimal effort.
To make this heavenly dessert I drench sliced white peaches in lemon and sugar. I add a couple of teaspoons of Amaretto liquor, then I set them aside to macerate. I usually don’t peel my peaches; I use a cloth to remove the fuzz.
It takes less than 15 minutes to make biscuit dough. Use the best fats you can find. I like lard, for its flavor and intensity or European-style butter for its low water content and taste. I work the biscuits with either All-purpose flour or cake flour for a silkier crumb, and I always use cream.
I use a soft touch on the mixing, turning out and patting down of the dough. (Do not fool with a rolling pin. A rolling pin has no place in biscuits.)
Peaches and warm biscuits with Amaretto whipped cream are the celebration of summer flavors and they require minimal effort.
To make this heavenly dessert I drench sliced white peaches in lemon and sugar. I add a couple of teaspoons of Amaretto liquor, then I set them aside to macerate. I usually don’t peel my peaches; I use a cloth to remove the fuzz.
It takes less than 15 minutes to make biscuit dough. Use the best fats you can find. I like lard, for its flavor and intensity or European-style butter for its low water content and taste. I work the biscuits with either All-purpose flour or cake flour for a silkier crumb, and I always use cream.
I use a soft touch on the mixing, turning out and patting down of the dough. (Do not fool with a rolling pin. A rolling pin has no place in biscuits.)
Remove the peaches fuzz gently with a cloth. Slice the peaches, remove the pit, and toss them in a bowl with the sugar, the juice of half a lemon, and the Amaretto liquor. Set-asides to macerate.
If you want to skin peaches, cross the bottom with a sharp paring knife, pour boiling water over them. When ripe they will peel after 15-20 seconds.
To make the biscuits line a cookie sheet with baking paper and preheat the oven at 400°F. Sift the flour, the baking powder, sugar and the salt in a large bowl. Add the butter and with your hands or a pastry cutter or a fork work the mixture into a crumbly dough. Add the cream and stir gently until it forms a rough ball.
Turn the dough out onto a lightly floured surface and shape with your hands, not a rolling pin, into a rectangle about 1 inch thick, fold once and gently reshape the rectangle about 6 inches by 10 inches large. Cut the dough into 6 disks with a metal cutter or a small glass. Shape the remaining dough into a disk. Brush the top of the biscuits with cream or milk and sprinkle with sugar.
Place the biscuits gently onto the lined cookie sheet and bake for 10 to 15 minutes until golden brown. Remove from the oven and let them cool.
Whip the cream in a standing mixer until it begins to get stiff, then add the sugar and the Amaretto liquor. Continue to whip until the cream is firm. Do not overbeat the cream or it will turn in to butter.
To assemble cut the biscuits in half and place the bottom of each plate. You can lightly dunk the cut biscuit halves in some of the maceration juices to mop up the extra flavor. Divide the peaches among the biscuits and spoon more of the macerating liquids over pressing a little so the bottom absorbs more juices. Sprinkle the crumbled amaretto cookies on the peaches. Add a generous dollop of whipped cream, dust lightly with the cocoa powder
Top the whipped cream with the biscuit crown and drizzle the remaining juices around the plate.
Recipe Notes
If your peaches are not perfectly ripe and sweet, you can bake them for 15 to 20 minutes after macerating them. Baking the peaches will develop their sugary flavor and soften them. To bake, place them on a lined cookie sheet and dot them with butter, then place them in the oven at 350°F.
Pulse flour and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 1 large disk or 2 small disks, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
With a pairing knife core the tomatoes (cut out a small wedge from the stem end) then score a small cross on the bottom, it facilitate peeling them. Plunge the tomatoes in boiling water for 10 seconds. Then scoop them out on a paper towel and remove the skin.
Line a large baking dish with parchment paper, then fit all the tomatoes in the dish. It's ok if they are a bit crowed. Distribute the garlic and the herbs among the tomatoes. Drizzle with the olive oil.
Roast with-out touching the tomatoes for 40 to 45. Once cooked they should still hold their shape but they should be soft to the touch and slightly caramelized. Season with salt and pepper. Store with the liquids, herbs and garlic for up to a week in the fridge.
Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake.
There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake.
There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
Make one espresso shot and add the two teaspoons of instant coffee to it. Mix and set aside.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the milk a little bit at the time until mixed in, then add the vanilla extract, the coffee and then slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula.
Bake for 12 minutes in the preheated oven. Take the cake out of the oven and spoon the Nutella on the half baked batter in a concentric circle. Cover with the remaining cake batter.
Put back in the hot oven for another 25 to 27 minutes, until golden and firm. Use a toothpick to test the cake to see if it is cooked in the center.
Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. Sprinkle with powder sugar before serving or with sifted cocoa powder.
Recipe by Silvia Baldini — One more super soft, moist and easy to make breakfast cake. Strawberry, yogurt, no butter- 15 minute to mix- 35 minute in the oven.
Recipe by Silvia Baldini — One more super soft, moist and easy to make breakfast cake. Strawberry, yogurt, no butter- 15 minute to mix- 35 minute in the oven.
2/3cupsunflower oilyou can also use grapes seeds or vegetable oil
2 1/4cupsall-purpose flour, sifted
1 1/2teaspoonsbaking powder
1/4teaspoon salt
1 1/4cupfresh strawberries, quartered
powder sugar
Servings: people
Instructions
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the yogurt a little bit at the time until mixed in, then add the vanilla extract, the grated lemon peel, slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Spread the half of the strawberries on top of the batter, then cover with the remaining cake batter. Place the remaining strawberries on top of the batter.
Put in the hot oven for 35 to 40 minutes, until golden and firm. After 20 minute in the oven you can quickly add some strawberries to the top of the cake, without taking the cake out of the oven, then finish baking. Use a toothpick to test the cake to see if it is cooked in the center.
Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. I cover the cake while it's cooling with plastic wrap for moisture. Sprinkle with powder sugar before serving.
Recipe Notes
Bake for 25 minutes and add extra strawberries to the top then finish to bake.
1/3cupsunflower oilyou can also use grapes seeds or vegetable oil
2cupsall-purpose flour, sifted
1/2teaspoonbaking powder
1/4teaspoonsalt
8ouncesmixed berry jamyou can use fresh berries
powder sugarto decorate
Servings: people
Instructions
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the fresh drained ricotta a little bit at the time until mixed in, then add the vanilla extract, the grated lemon peel, slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Spread the jam or the fresh berries on top of the batter, then cover with the remaining cake batter.
Put in the hot oven for 40-45 minutes, until golden and firm. Use a toothpick to test the cake. Remove and place on a wire rack to cool. Do not remove the cake from the pan until cooled. I cover the cake while it's cooling with plastic wrap for moisture.
Once cooled, invert the cake on a serving plate, peel the paper off, invert again and sprinkle with powder sugar before serving.
What kind of mom are you? Tiger mom, helicopter mom, MILF, sanctimommy, yummy mommy, alpha mommy, holistic mommy, yelly-bossy mommy? I’m the kind of mom that needs a glass of wine at the end of the day or even better a Negroni neat.
Welcome to September. September is not only back to school, clean last year wrappers from the back packs, realize all shoes smell and look like a wet rat, sign up for swimming at incredibly inconvenient to reach pool, travel soccer bonanza month. It is also lucky me, every-one in my family, birthday month. Don’t get me wrong. I do love a good birthday party and I give it up big for my kids. No restraints when it comes to baking a layer cake or singing as loud as I can the happy birthday tunes at Skyzone — in case you don’t know, that’s were lucifer fell from the sky and decided the build his headquarters while making a profit off kids high on sugar jumping on trampolines and hitting each others as hard as the can during the ultimate dodgeball game.
My son has simple taste when it comes to cakes. Boston Cream is his favorite cake. Every year we leaf together through all my recipes and my cooking books in search of the perfect birthday cake. Every year we come back to this custardy and chocolaty three layer wander. The soft sponge cake layers are sandwiched and kept in place with a smooth and silky vanilla custard and then topped with an intense and bittersweet chocolate ganache, the kind that drips gracefully down the sides. The cake looks impressive and it might seem hard to make but it’s actually very simple — if you get organized and follow the directions step by step. I make the sponge layers and the custard they day before the birthday; then I assemble the cake on a pretty stand and make the ganache an hour or two before I need to serve it. My son measures all the ingredients and he is in charge of bowl and spoons licking, something he manages to do very efficiently.
Oh, hey just in case you are interested, a good and nerve calming Negroni is 1 part dry Gin, 1 part Campari, 1 part Vermouth rosso. Ice. Stir. Repeat.
3sticksbutter unsaltedroom temperature and cut in to pieces
3cups granulated sugar
6large eggsroom temperature
1 1/2teaspoonpure vanilla extract
2 3/4cupsself rising flour
1/4cupcorn flour
2teaspoonsbaking powder
6tablespoons whole milk lukewarm
Vanilla Custard
2tablespoonscornstarch
2cups whole milk
6large eggs yolks
3/4cupsgranulated sugar
2teaspoonsvanilla extract
Chocolate Ganache
1/4cupheavy cream
2tablespoonslight corn syrup
1cupsemi sweet chocolate in small piecesabout 6 ounces
Servings: people
Instructions
Sponge Cake
Preheat the oven to 350F. Butter and line three 9 inches cake pans with parchment paper. Put all the ingredients except the milk in a bowl of a standing mixer fitted with a blade. Beat until you get a smooth batter and then slowly add the milk a little bit at the time. You can be a purist and beat cream the butter and sugar first and then add the eggs one at time, the vanilla and then the flour, corn flour and baking powder one spoon at the time then the milk; but honestly, for this kind of sponge, it doesn't make much of difference.
Pour the batter in the prepared cake pans and level with a knife. Bake in the hot oven for 25 minutes or until golden brown, the cakes come away from the pans sides and the sponge is springy to the touch.
Leave the cakes to cool in the pans on a rack for 10 minutes, then gently turn them and leave them on the racks to cool completely. Once they have cooled I wrap them in plastic wrap and store them in the fridge until ready to plate.
Vanilla Custard
Combine the corn starch and 1/4 cup of the milk in a non reactive medium bowl. Whisk in the eggs yolks Set aside.
In a stainless steel medium saucepan combine the remaining 3/4 cups milk and the sugar, the vanilla extract and bring to a boil then simmer unit the sugar is all dissolved.
Ladle one third of the sweet milk on to the egg mixture in a thin stream, whisking constantly. Gradually whisk the egg mixture in to the remaining hot milk in the pan. Whisking constantly bring to a boil then reduce the heat and boil very gently for a minute until thick and smooth.
Transfer the custard in a metal bowl, cover with plastic wrap to prevent a skin to form. Refrigerate to chill and keep cold until ready to use. If the custard curdle, don't panic, you can strain it through a thin mech strainer or blend it.
Chocolate Ganache
In a small heavy pan saucepan, combine the cream and the corn syrup. Bring to a simmer over low heat and stir to blend. Remove from the heat, add the chocolate, let is stand for a minute or two then whisk well until smooth and shiny.
Roasting a big batch of whole tomatoes is a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don’t take to seasoning well before roasting them, and it’s just better that way.
Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.
The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long. #RESIST
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
With a pairing knife core the tomatoes (cut out a small wedge from the stem end) then score a small cross on the bottom, it facilitate peeling them. Plunge the tomatoes in boiling water for 10 seconds. Then scoop them out on a paper towel and remove the skin.
Line a large baking dish with parchment paper, then fit all the tomatoes in the dish. It's ok if they are a bit crowed. Distribute the garlic and the herbs among the tomatoes. Drizzle with the olive oil.
Roast with-out touching the tomatoes for 40 to 45. Once cooked they should still hold their shape but they should be soft to the touch and slightly caramelized. Season with salt and pepper. Store with the liquids, herbs and garlic for up to a week in the fridge.
Pane Casarau is an ancient flat bread from Sardegna, also known as “carta da musica” (sheet music) due to its resemblance to the parchment paper that sacred music was written on. The airy flat layers are simply delicious, salty and crunchy. They are made of flour, yeast, water, and salt. The dough is rolled out thin and baked, then split into two layers which are baked again. The result is a thin, crispy cracker like, bread. This crispy bread is great on its own or served together with a fresh but dry pecorino and thick slices of prosciutto. It’s also delicious when layered in this version of the ultimate family comfort food, my easy and light ragu’ and mozzarella lasagna. Click on the link for my family recipe of a hearty meat ragu’. I make a large pot once every two weeks and then I freeze the meat sauce in batches. You can prepare your lasagna a day ahead and bake it for 3o to 35 minutes on the following day or you can freeze the tray for up to 3 months.
2cupstomato sauceyou can use Pomi strained tomatoes
4cupsvegetable stock or water
8/12crackers pane CasarauI used 1 and 1/2 square pack available at Trader Joe's
salt and pepper to season
2cupsmeat ragu'
1poundfresh mozzarella sliced
1/4cupfreshly grated pecorino Romano cheese
1/4cupfreshly grated parmigiano
1bunchfresh basil leaves
extra virgin olive oil for drizzling
Servings: people
Instructions
Preheat the oven at 350°F.
Spoon a thin layer of tomato sauce into the bottom of a 9-by-12-inch lasagna pan. Wet the Pane Casarau crackers with the vegetable stock or the water to soften them. Then cover the tomato sauce with one layer of the Pane Casaurau. You can break the bread to fit pan.
Spoon a thin layer of tomato sauce on the bread and season highly with salt and pepper. Add a thin layer of ragu' sauce and spread. Sprinkle with a couple of teaspoons of the grated pecorino and parmigiano. Add 4 to 6 thin slices of the mozzarella cheese and sprinkle with basil leaves.
Cover with a layer of the softened Pane Casarau and repeat for 2 or 3 more layers using all the ingredients. Top with a layer of tomato sauce and sprinkle evenly with the grated cheeses.
Bake for 30 to 35 minute, or until the cheese on the top is melted and slightly golden brown. Drizzle with olive oil to finish.
Recipe Notes
I used a square version of Pane Casarau from Trader Joe's. You can find the bread online at hwww.amazon.com/Pane-Carasau-Flatbread-Classic-gram/dp/B007W5OUB6
I have made the lasagna without ragu' and I increased the amount of tomato sauce and the mozzarella.
The 7 yogurtcontainers yellow cake. Aways a smashing success. You don’t even need a scale or measuring cup to make it. Just use the small single-portion container from the yogurt to measure the other ingredients. The perfect project for a beginner baker! Immune-boosting probiotics make this heavenly vanilla scented confection a relatively healthful pièce de résistance for any occasion, whether a dinner party or a rainy afternoon baking project. And it’s low in sugar compared to many cakes and has no butter. Watch those tall slices disappear.
2 containers all-purpose flour00 flour is also a good choice
1tspbaking powder
1/2tspsalt
Servings: slices
Instructions
Preheat the oven to 350°F. Oil a 9-inch round springform cake pan and line it with parchment paper cut to fit the pan.
Place the yogurt in the bowl of a stand mixer, add the sugar and beat until creamy and smooth.
Separate the eggs and place the yolks and whites in separate bowls. Set the egg whites aside for the moment. Add the egg yolks to the yogurt mixture, 1 at a time, mixing until each yolk is incorporated before adding the next. With the motor running, slowly add the oil and the vanilla extract.
With the motor on low, slowly add the potato starch and mix until incorporated. Then add the flour, baking powder and salt and mix well.
Whisk the whites until firm peaks form. Using a rubber spatula, gently and slowly fold the eggs whites into the batter by hand and mix just until incorporated. Gently pour the batter into the prepared cake pan.
Bake the cake for 45 minutes, or until golden brown. You may need to cover the cake with parchment paper during the last 10 minutes to prevent the top from burning.
Place the pan on a wire rack and let cool for 10 minutes. Unmold the cake and let it cool completely.
Recipe Notes
I like to dust this soft cake with a generous amount of powder sugar. Those times when I want a slightly less sweet cake, I modify the recipe by cutting the granulated sugar in the batter to one container.
The 7 yogurt containers cake. Always a smashing succes. You don’t need a scale or measuring cups because you use a small yogurt cointaner, a single portion 125ml, to measure all the ingredients. Probiotics and immune system boosters make this soft, heavenly vanilla scented confection, low in sugar and with no butter, a piece de resistance for a rainy afternoon baking project. See those yellow, tall, crumbly slices disappear.
2 containers all-purpose flour00 flour is also a good choice
1tspbaking powder
1/2tspsalt
Servings: slices
Instructions
Preheat the oven to 350°F. Oil a 9-inch round springform cake pan and line it with parchment paper cut to fit the pan.
Place the yogurt in the bowl of a stand mixer, add the sugar and beat until creamy and smooth.
Separate the eggs and place the yolks and whites in separate bowls. Set the egg whites aside for the moment. Add the egg yolks to the yogurt mixture, 1 at a time, mixing until each yolk is incorporated before adding the next. With the motor running, slowly add the oil and the vanilla extract.
With the motor on low, slowly add the potato starch and mix until incorporated. Then add the flour, baking powder and salt and mix well.
Whisk the whites until firm peaks form. Using a rubber spatula, gently and slowly fold the eggs whites into the batter by hand and mix just until incorporated. Gently pour the batter into the prepared cake pan.
Bake the cake for 45 minutes, or until golden brown. You may need to cover the cake with parchment paper during the last 10 minutes to prevent the top from burning.
Place the pan on a wire rack and let cool for 10 minutes. Unmold the cake and let it cool completely.
Recipe Notes
I like to dust this soft cake with a generous amount of powder sugar. Those times when I want a slightly less sweet cake, I modify the recipe by cutting the granulated sugar in the batter to one container.
Yesterday I shared a picture of my vanilla pound cake and a quote: “Having somewhere to go is home. Having someone to love is family. Having both is a blessing.“ Likes all around. But the main response was, “Nice quote! But where’s the recipe?!” Here it is! This pound cake is a family favorite and one of the simplest cakes you can bake. You cannot mess it up. I promise.
Pound cake derives its name from the original formula from which it was made: one pound of butter, sugar, flour and eggs. Enough to make two loaves. This old-fashioned recipe from my grandma calls for approximately a half pound of each ingredient and yields one loaf. Feel free to double the recipe. Share or freeze one of the loaves or just eat both of them. No judgement!
1cupunsalted butter, plus more for the pan2 sticks
1cupgranulated sugar
5large eggsroom temperature
2tsppure vanilla extract
Servings: 9x5 inch loaf
Instructions
Preheat the oven to 325°F. Butter a 9-by-5-by-3-inch loaf pan.
In a medium bowl, stir together the flour, baking powder and salt.
In a standing mixer bowl, beat the butter until fluffy. Gradually beat in the sugar until blended. Beat in the eggs, 1 at the time, and then add the vanilla. Add the dry ingredients and beat until smooth.
Scrape the batter into the loaf pan and bake until the top peaks and turns golden brown, about 1 hour and 15 minutes. When the cake is done, it will spring back when gently touched and a toothpick inserted in the center comes out clean.
Cool the pound cake in the pan on a wire rack for 10 minutes and then turn the loaf out onto the rack to cool throughly. Slice and serve.
Recipe Notes
Sometimes I like to add the grated zest from an organic lemon for a citrusy burst of flavor or a handful of chocolate chips for extra happiness.
This banana bread is one of the most delicious I’ve ever had. The recipe is absolutely easy to make and you don’t even need machinery. A couple of old-fashioned large bowls and a wooden spoon will do the trick. It’s also an excellent use for those blackened bananas left forgotten on your counter. I have adapted this recipe from one by Nigella Lawson by cutting down on the sugar and butter for a lighter version. This banana bread is adored by my two kids. (Don’t worry about the alcohol from the bourbon, I use it to soak the raisins and it cooks away, although you can instead substitute orange juice or apple juice if you prefer.)
1/4cupbourbon or dark rum(orange or apple juice can be substituted)
1 -1/4cupall porpoise flour
2tspbaking powder
1/2tspbaking soda
1/2tspsalt
1stickbutter melted
1cupsugar
2largeeggs
4 to 6smallvery ripe bananas, mashed (the blacker the better)
4tbspchopped pecans
1tsppure vanilla extract
Servings: slices
Instructions
Line a 9x5 loaf pan with parchment paper and preheat the oven to 325°F.
Put the raisins and bourbon or rum in a small saucepan and bring to a boil. Then remove from the heat, cover and let it soak until the raisins have absorbed most of the liquid, at 1/2 least hour or so. (You can do this step overnight.)
Put the flour, baking powder, baking soda and salt in a medium bowl and combine well with a wooden spoon.
In a large bowl, mix the melted butter and sugar and beat until blended.
Beat the eggs into the butter and sugar mixture, 1 at a time, and then beat in the mashed bananas.
Using a wooden spoon, stir in the chopped pecans, soaked raisins and vanilla extract.
Now add in the flour mixture, about 1/3 at a time, stirring well after each addition.
Scrape the mixture into the prepared loaf pan and bake in the middle of the oven for 1 to 1 and 1/4 hours. When it’s ready, a toothpick or fine skewer inserted in the center should come out fairly clean.
Let the banana bread cool in the pan on a wire rack.
Recipe Notes
A little grated fresh ginger and some chopped macadamia nuts would make a great addition. Chopped dried apricots, figs or dates are marvelous substitutions for the raisins.
This banana bread is one of the most delicious I have ever had. The recipe is absolutely easy to make and you don’t even need machinery. A couple of old-fashioned large bowls and a wooden spoon will do the trick. It’s also an excellent reason to make good use all those blackened bananas forgotten on the counter. I have adapted the recipe from a Nigella version, and I cut the sugar and butter quantities for a lighter version. This banana bread is adored by my two kids; don’t worry about the alcohol from the bourbon. I use it to soak the raisins and it cooks away. You can also substitute the bourbon with orange juice or apple juice.
1/4cupbourbon or dark rum(orange or apple juice can be substituted)
1 -1/4cupall porpoise flour
2tspbaking powder
1/2tspbaking soda
1/2tspsalt
1stickbutter melted
1cupsugar
2largeeggs
4 to 6smallvery ripe bananas, mashed (the blacker the better)
4tbspchopped pecans
1tsppure vanilla extract
Servings: slices
Instructions
Line a 9x5 loaf pan with parchment paper and preheat the oven to 325°F.
Put the raisins and bourbon or rum in a small saucepan and bring to a boil. Then remove from the heat, cover and let it soak until the raisins have absorbed most of the liquid, at 1/2 least hour or so. (You can do this step overnight.)
Put the flour, baking powder, baking soda and salt in a medium bowl and combine well with a wooden spoon.
In a large bowl, mix the melted butter and sugar and beat until blended.
Beat the eggs into the butter and sugar mixture, 1 at a time, and then beat in the mashed bananas.
Using a wooden spoon, stir in the chopped pecans, soaked raisins and vanilla extract.
Now add in the flour mixture, about 1/3 at a time, stirring well after each addition.
Scrape the mixture into the prepared loaf pan and bake in the middle of the oven for 1 to 1 and 1/4 hours. When it’s ready, a toothpick or fine skewer inserted in the center should come out fairly clean.
Let the banana bread cool in the pan on a wire rack.
Recipe Notes
A little grated fresh ginger and some chopped macadamia nuts would make a great addition. Chopped dried apricots, figs or dates are marvelous substitutions for the raisins.
Who needs boringand fatteningpound cake when you can havemenopause cake? This dense and not-so-sweet cake, adapted from a Women’s Weekly recipe, is packed with ingredients that can help minimize menopausal and menstrual symptoms. It uses all the healthy goodness of soy, oat flour, and almonds along with the sweetness of sweet potatoes, banana, prunes and figs. One slice a day is all you need for pure girl power bliss!
1mediumsweet potato (about 5 oz)peeled and chopped
3 1/2ozdried figs roughly chopped
3 1/2ozsoy flour
3 1/2ozself rising wholemealSee note below
3 1/2ozoatmeal
1 1/34ozflax seedsGround
1 1/34ozpumpkin seeds
1 1/34ozground almonds
3 1/2 ozchopped walnuts
1tspground allspice
4ozchopped pitted prunes
1tbspgolden syrup or molasses
2largeeggs
7 1/2fl ozskim milk
1medium or largeripe banana, mashed
Servings: slices
Instructions
Preheat the oven at 350°F and line a 9 x 5 loaf pan with parchment paper.
Microwave the sweet potato pieces on high in 1 tablespoon water for 5 minutes or until soft, and then use the back of a fork or spoon to mash the sweet potatoes with the water. Soften the figs in 4fl oz of hot water for 10 minutes and then mash the figs and the water with a handheld blender.
Meanwhile, combine the flours and oatmeal in a large bowl. Stir in the seeds, nuts, the allspice and then the chopped prunes.
In another bowl, combine the syrup or molasses with the eggs and milk. Stir in the sweet potato mash, the fig purée and the mashed banana and combine well (you can whizz in the blender, if you like).
Thoroughly mix the wet ingredients into the dry ingredients and then spoon the mixture into the prepared loaf pan.
Bake in the oven at 350°F for 1 hour or until nicely golden and a skewer inserted into the center comes out clean. Let cool in the pan on a wire rack and then remove the cake from the pan and cut into slices. You can store leftovers (if there are any!) in an airtight container or wrap individual slices in plastic wrap and then place in a resealable plastic bag and freeze.
Recipe Notes
If you cannot find self rising whole meal flour you can easily make it at home. Combine 1 cup all-purpose flour, 1 cup all wheat flour, 1 1/4 teaspoon baking powder and 1/4 teaspoon of salt
Who needs boringand fatteningpoundcake when you can havemenopausal cake.This dense and not so sweet cake, adapted from a Women’s Weekly recipe, is packed with ingredients that can help you minimize menopausal and menstrual symptoms. It uses all the goodness of soya, oat flour and ground almonds, combined with sweet potatoes, banana, prunes and figs for sweetness. One slice a day is all you need for pure girl power bliss!
1mediumsweet potato (about 5 oz)peeled and chopped
3 1/2ozdried figs roughly chopped
3 1/2ozsoy flour
3 1/2ozself rising wholemealSee note below
3 1/2ozoatmeal
1 1/34ozflax seedsGround
1 1/34ozpumpkin seeds
1 1/34ozground almonds
3 1/2 ozchopped walnuts
1tspground allspice
4ozchopped pitted prunes
1tbspgolden syrup or molasses
2largeeggs
7 1/2fl ozskim milk
1medium or largeripe banana, mashed
Servings: slices
Instructions
Preheat the oven at 350°F and line a 9 x 5 loaf pan with parchment paper.
Microwave the sweet potato pieces on high in 1 tablespoon water for 5 minutes or until soft, and then use the back of a fork or spoon to mash the sweet potatoes with the water. Soften the figs in 4fl oz of hot water for 10 minutes and then mash the figs and the water with a handheld blender.
Meanwhile, combine the flours and oatmeal in a large bowl. Stir in the seeds, nuts, the allspice and then the chopped prunes.
In another bowl, combine the syrup or molasses with the eggs and milk. Stir in the sweet potato mash, the fig purée and the mashed banana and combine well (you can whizz in the blender, if you like).
Thoroughly mix the wet ingredients into the dry ingredients and then spoon the mixture into the prepared loaf pan.
Bake in the oven at 350°F for 1 hour or until nicely golden and a skewer inserted into the center comes out clean. Let cool in the pan on a wire rack and then remove the cake from the pan and cut into slices. You can store leftovers (if there are any!) in an airtight container or wrap individual slices in plastic wrap and then place in a resealable plastic bag and freeze.
Recipe Notes
If you cannot find self rising whole meal flour you can easily make it at home. Combine 1 cup all-purpose flour, 1 cup all wheat flour, 1 1/4 teaspoon baking powder and 1/4 teaspoon of salt
Light, crunchy and deeply flavorful. This olive oil crostata dough is a satisfying Italian twist on the more traditional butter pastry dough. It’s quickly become a staple in my kitchen. On a lazy Sunday, simply double the recipe and freeze the extra so you always have some on hand to make into this olive oil crostata, which is a heart-healthy, smart and satisfying choice for breakfast, after-school nosh or well-deserved midnight snack.
Light, crunchy and deep in flavor. This olive oil crostata dough is a great italian twist on the traditional butter crust. It has quickly become a staple in my kitchen. Don't use sugar for a savory version, like a spinach or zucchini tart.
Light, crunchy and deep in flavor. This olive oil crostata dough is a great italian twist on the traditional butter crust. It has quickly become a staple in my kitchen. Don't use sugar for a savory version, like a spinach or zucchini tart.
Pulse the flour, sugar, baking powder and salt in a food processor until combined. With the motor running, add the lemon zest and then the eggs, 1 at the time, followed by the olive oil and the milk in a steady stream, mixing until the dough just begins to hold together.
Shape the dough into 2 disks. Wrap each in plastic wrap and refrigerate for at least 1 hour or up to 3 days or freeze for up to 3 months.
Crostata
Preheat the oven to 350°F. Mix the jam and the liquor in a small bowl.
Roll out 1 disk of the olive oil dough to 1/8 inch thickness. Transfer to an unbuttered 9-inch round pie plate or tart pan. Fill the pastry shell with the jam mixture and then roll out the second disk of olive oil dough, again to 1/8 inch thickness, and cut out strips. Weave the dough strips in lattice fashion over the jam filling. Bake until golden, 40 to 45 minutes.
Light, crunchy and deep in flavor. This olive oil crostata dough is a great italian twist on the traditional butter crust. It has quickly become a staple in my kitchen. Don't use sugar for a savory version, like a spinach or zucchini tart.
Light, crunchy and deep in flavor. This olive oil crostata dough is a great italian twist on the traditional butter crust. It has quickly become a staple in my kitchen. Don't use sugar for a savory version, like a spinach or zucchini tart.
Pulse the flour, sugar, baking powder and salt in a food processor until combined. With the motor running, add the lemon zest and then the eggs, 1 at the time, followed by the olive oil and the milk in a steady stream, mixing until the dough just begins to hold together.
Shape the dough into 2 disks. Wrap each in plastic wrap and refrigerate for at least 1 hour or up to 3 days or freeze for up to 3 months.
Crostata
Preheat the oven to 350°F. Mix the jam and the liquor in a small bowl.
Roll out 1 disk of the olive oil dough to 1/8 inch thickness. Transfer to an unbuttered 9-inch round pie plate or tart pan. Fill the pastry shell with the jam mixture and then roll out the second disk of olive oil dough, again to 1/8 inch thickness, and cut out strips. Weave the dough strips in lattice fashion over the jam filling. Bake until golden, 40 to 45 minutes.
Everyone has a favorite pancake recipe. This is mine. It rises high with a soft, tender, sponge-like texture that’s ready to soak up creamy butter and maple syrup. Add bananas or berries or a dollop of whipped cream or whatever you want for a truly decadent breakfast. Sometimes I have the kids prepare and weight all the ingredients the night before with the wet ingredients in a bowl that goes in the fridge and the dry ingredients in another bowl. Then in the morning we’re ready to go.
I also like to make a quick apple marmalade and slather it between the pancakes. I cook 3 peeled, cored and chopped baking apples in 3 tablespoons butter in a saucepan over low heat until they begin to soften. Then I add some grated lemon, 2 tablespoon water, and 1/2 cup sugar and I boil the mixture until I end up with a thick purée. It keeps in the refrigerator for up to two weeks. In the summer I substitute peaches for apples and orange blossom honey for sugar. YUM!
Sift the flour, baking powder, salt and sugar into a bowl. Put the milk, eggs, and cooled melted butter into a second large bowl and mix with a whisk.
Add the dry ingredients to the wet ingredients and gently combine. Do not overwork the pancake batter. It doesn't matter if the batter isn't smooth. Rest the batter for at least half hour for higher and fluffier pancakes.
Heat a griddle or nonstick skillet over medium heat. Add a pat of butter and reduce the heat to medium-low or low. When the butter is melted, pour the batter into the pan in batches of 3 or 4 rounds and cook for 1 minute, until small bubbles begin to appear on the surface. Turn the pancake and cook until golden brown. Transfer to a plate and keep warm in a low oven. Repeat with the remaining batter.
Serve with butter, maple syrup, powdered sugar or even whipped cream.
Recipe Notes
You can add a sliced banana or some berries to the batter right before cooking or some chocolate chips, a teaspoon of poppy seeds and honey.
Everyone has a favorite pancake recipe and this is mine. It rises high and with a soft, sponge like texture, ready to soak up creamy butter and syrup. Add bananas, or berries and a dollop of whipped cream for a truly decadent breakfast. Sometimes I have the kids prepare and weight all the ingredients the night before. Wet ingredients in a bowl and dry in another bowl, even the eggs. Then in the morning we are ready to go.
Sift the flour, baking powder, salt and sugar into a bowl. Put the milk, eggs, and cooled melted butter into a second large bowl and mix with a whisk.
Add the dry ingredients to the wet ingredients and gently combine. Do not overwork the pancake batter. It doesn't matter if the batter isn't smooth. Rest the batter for at least half hour for higher and fluffier pancakes.
Heat a griddle or nonstick skillet over medium heat. Add a pat of butter and reduce the heat to medium-low or low. When the butter is melted, pour the batter into the pan in batches of 3 or 4 rounds and cook for 1 minute, until small bubbles begin to appear on the surface. Turn the pancake and cook until golden brown. Transfer to a plate and keep warm in a low oven. Repeat with the remaining batter.
Serve with butter, maple syrup, powdered sugar or even whipped cream.
Recipe Notes
You can add a sliced banana or some berries to the batter right before cooking or some chocolate chips, a teaspoon of poppy seeds and honey.
Heat the oven to 400°F. Line baking sheets with baking paper.
Put the flour, salt, cayenne, and baking powder in a food processor. Pulse to combine. Add the butter and pulse again until the butter is in small pieces, six to eight 1-second pulses. Add the cheeses, pulse, and finally, add the egg and pulse until the mixture just starts to come together.
Tip the dough on an unfloured surface. Knead by lightly smearing the ingredients together as you push them away from you with the heel of your hand until the dough is cohesive.
Shape the dough into logs roughly 2 inches in diameter and wrap in film and chill for a couple of hours, until firm.
Take the logs out of the fridge, remove film and brush with egg and paprika and coat with the sesame and cumin seeds. Slice the log in to disk about 1/8 of an inch high.
Arrange the disks on the lined baking trays spacing well. Bake in the oven for 12 to 15 minutes. To test, break one in half and look to see if the center still looks doughy. If so, cook for a few more minutes, but be careful not to overbake. Let cool on a rack and store only when completely cool.
Recipe Notes
Keep a couple of extra logs in the freezer. Slice and bake when guests pop by! I also like to add cheddar or blue cheese and nuts.
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite. Measure all the ingredients and prepare the crumble at night. Bake the muffins on Christmas morning in no time!
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Preheat the oven at 340F. Line two trays to bake 12 muffins with paper cases.
Sift the together the flour, baking powder and salt and set aside.
In a mixing bowl whisk the egg with the sugar and the melted butter. Whisk in the milk and lemon zest then gently fold in the berries. Keep a few berries aside to decorate the top.
Add the sifted dry ingredients very gently with a spatula and combine the ingredients but make sure to stir enough to combine enough although some lumps should be visible. Do this by hand!
Spoon the mixture in the muffin cases to fill them up. Cover with the crumble topping and dot with a few extra berries.
Bake for 30-35 minutes or until a skewer comes out clean. Take out of the tray and cool over a rack.
Crumble
Put the flower, sugar and butter and mix with you hands until you have a uniform breadcrumb consistency. Don't over do it or you will be left with a baking dough. No panic if this happens just make cookies out of it! and restart the process.
Double the recipe and keep the crumble in a ziplock bag up to 3 months.
Recipe Notes
You can substitute the butter in the muffins with 1 1/2 cup of vegetable oil for a light crumb.
You can also use different fruits, chocolate and nuts combinations. My favorites are white chocolate chips and bananas, pear and fresh ginger or walnut and apples.
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Preheat the oven an 400F and line a think baking sheet with baking parchment.
Put the sugar in a small tasting pan and heat in the preheated oven for about 7-8 minutes, or until hot to the touch.
Place the egg whites and salt in a bowl of a free standing mixer fitted with a whisk. Remove the hot sugar from the oven and turn the temperature of the oven down to 225F
Quickly tip the sugar on to the egg whites and whisk on a medium speed for 8 to 10 mines, until the meringue is very stiff, white and cold.
Using a large metal spoon fold the cocoa in to the meringue, using three or four light strokes. The trick is to keep the mixture marbleized in the appearance.
Spoon the mixture on to the prepared baking sheets in 4 to 6 large peak meringues. This is the fun part, don't smash the meringue, free from it.
Cook in the middle of the shelf for 1 1/2 to 1 3/4 hours, or until crisp and dry. Remove from the oven a leave to cool on the baking sheet.
Recipe Notes
You can use cooked and sieved raspberries, or chopped almonds, pistachios, hazelnuts and desiccated coconut to swirl the meringues.
I cook the raspberries with a spoon of sugar and half juice of a lemon until soft then I sieve the mixture. This is a basic coolie.
Preheat oven at 350F. Prep baking sheets and lined them with parchment paper
Melt 1 and 1/2 cup of the chocolate with the butter on double boiler over simmering water, or in the microwave on a low setting. Stir until smooth and set aside to cool slightly.
Reserve the remains chopped chocolate to mix in the batter.
Whisk the sugars and the eggs together in a large bowl for a couple of minutes. You can use a stand n mixer fitted with a paddle attachment. Frankly, I like to make cookies by hand. It's good exercise and then I don't feel guilty licking the spoon. Add the vanilla extract the melted chocolate and butter mixture, and stir until smooth.
Sift flour, cocoa powder, baking soda, making powder and the salt together, then mix into the cookie mixture and stir until smooth. Add the reserved chocolate chunks, the pecans and the fresh ginger and mix until combined.
Using a desert spoon or a 1 1/2 inch ice cream scoop, drop the batter on the lined baking sheets, spacing them 2 inches apart. Flatten slightly and bake in batches on the middle shelf until set. About 10-12 minutes.
Let the cookies cool on the sheets on wire rack for two minutes. Transfer the cookies on parchment to racks to cool completely. Repeat with the remaining cookie dough.
Stored in air tight containers the cookies will keep for up to a week.
Recipe Notes
Dry cherries, almonds, hazelnut or coconut can be added or substituted. White chocolate chunks work well too.
What kind of mom are you? Tiger mom, helicopter mom, MILF, sanctimommy, yummy mommy, alpha mommy, holistic mommy, yelly-bossy mommy? I’m the kind of mom that needs a glass of wine at the end of the day or even better a Negroni neat.
