There is such a thing as love at first sight with a recipe. When I read semolina, orange and coconut in the same sentence I could have signed a blank check it was gonna be my kind of jam. Had I signed that blank check, it would have been a good investment !
Some questions you dread asking : like asking a 3 year old what’s his wish for a birthday cake, as you never know if a wild young imagination is not gonna ask for a spaceship cake and put your baking skills to a serious test.
Turns out some 3 year olds have simple tastes, one them lives in my house and Madeleine were his only request for his birthday. The trickiest part of it all was for me to go get the specific molds which I did not have yet.
For the party animals and all the others here is an easy recipe for a lemon cake. And since a party is no time to be serious, I’ve taken some liberties with the original recipe by overdosing on lemon zest and throwing in some fun sprinkles.
Finding a good dough recipe is a little bit like finding a good man : you want to hang on to it because you know you will have lots of wonderful moments in the future. Also, let’s face it both are not run-of-the-mill !
I won’t share my man, but I can share my best sweet dough recipe…
No matter how long you’ve lived abroad and spoken English there will always be this idiomatic expressions from your mother tongue that you struggle translating. It’s somehow frustrating because they convey in a few words EXACTLY what you want to say. In this instance : ‘A la bonne franquette !’
It means informal dinner among friends where you’re not ashamed to bring dessert leftovers at home because you want so badly your son to taste your pie.
I also want you badly to taste it, and the recipe is below …
It takes all sorts to make a world. At a smaller scale, it also seems to hold true to make a couple. Take that pistachio and rose Basboussa for instance : no finger pointing but one of us just does not get just yet the beauty of this recipe. Given that it’s a recipe for 10 to 12 people, it’s a pretty good thing it does not go stale overnight because I end up eating the whole thing by myself and it takes me a couple of days.
If you are a purist, and you’re not famished, you will allow the dough to rest 3 weeks to 6 months before finalizing your gingerbread. This is how it is supposed to be traditionally prepared. If you’re stuck in a snow storm and hungry as it is my case today, you can also get it done in 1 hour.
No I did not make up this name, but I did had a crush on this recipe. In the run up to Christmas, baking love cakes seemed quite befitting. So, here you go, bake love !
We like to joke that we’ve been moving from cities to cities the wrong way around, being in Germany as a young childless couple and ending up in New York when we’re raising kids. Bottom line, we’re far from living the Carrie Bradshaw way of life and we daydream about German maternity leave system.
This must be a pattern as bagels were on the top of my baking list back in Germany, and no longer now that we are in NYC. I guess that’s the definition of longing for what you don’t have at hand, and I’ll be craving for bagels again when we leave NYC.
The recipe is not complicated in itself, as often when it comes to bread. Still, there is always this “je ne sais quoi” to master before you can proudly exhibit your batch of bagels to people who are not 100% sold to you ! Know it requires time between different stages to let the dough rise, and the part which can be tricky is the poaching.
Figs always appeared to me as very mysterious fruits, fragile, rare and expensive. Being in a scholar mood today, I did some research on the matter. Turns out legend has it Buddha achieved enlightenment under a large and old sacred fig tree. More than 2600 years later I can only face facts: there is an obvious “fig wisdom pattern” here, and Jamie Oliver was very enlightened to add olive oil to his fig cake recipe : fortune (and taste) does favor the bold ! Continue reading “Figs and olive oil cake – Jamie Oliver’s recipe”