Archive for the ‘fruit’ Category

Apple cake

May 15, 2014

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It’s been a while again! Life just sometimes gets hectic, doesn’t it? It’s been a really busy couple of weeks for me – running around to get a lot of errands done and having a lot of fun with friends. Jess came down from Sweden to celebrate her birthday with us in Belgium, which was amazing. My parents were on vacation so I was in charge of all the house work. And I’ve been intensely looking for a job – it’s slow going but I’m booking progress, little by little.

There has been time for baking, though. Just not a lot of time for editing pictures and making posts. I’m going to try to change that soon though. First I bring you these pictures of a simple pound apple cake I made for my aunt a couple of weeks ago. I just love a good apple cake, and those little fondant red and green apples really lifted the cake up, I think. It was for my cousin’s school bake sale and apparently the kids liked it too! Success!

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whole wheat apple cake

December 21, 2013

It’s been way too long again. I have a couple of sets of pictures that I took a while back. It’s just about finding the drive to edit and post them, yelp! Here’s some pictures of the Whole Wheat Honey Apple Cake I baked!

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Special apple cake

November 20, 2013

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When I was doing my internship in a local bakery I got to help make some cakes one day. Not just any cake, though, one of the best cakes I’ve ever had. This beauty was built up out of a Breton shortbread base, a pound cake body, and apples and almond flakes on top. Heaven. Apple cake is one of those things that’s beautiful either way, you can’t go wrong with a good apple cake to be honest. I had this friend who once told me (and I could tell she was rather embarrassed about it) that she could only really bake apple cake. And I remember thinking that if you can make a good apple cake you really don’t need to know much more to be able to entertain people and offer them something to snack on with their coffee or tea.

This was my first attempt at recreating this lovely cake from the bakery. While it wasn’t perfect it was really good and scored points with my family! Next time I’m going to make the Breton shortbread base a little thicker, I’m going to substitute half the flour in the pound cake recipe with almond powder, and I’m going to leave bigger chunks of apple in my chunky apple sauce.

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Beware of the strudel

September 20, 2013

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I’m going to be honest and say that before last week I had never even wondered about what filo dough actually is, and what it’s made off – or most importantly: how it’s made. Filo has always been one of those things that I, firstly, rarely use and secondly, always buy. My mom had a really big bunch of apples, though, and demanded (asked nicely, really, cause my mom is really nice) that I make something. Now usually I would’ve made an apple (pound) cake because not only are those the easiest, they are also by far the yummiest. Briefly my mind also went to that brown butter gooey apple cake I love. But then I thought: no, make something new. Something exciting!

So I came across this recipe for an apple-strudel type bake. Made with filo pastry. Home-made. To say I was in a little over my head would be putting it lightly. All I had was a written (albeit good!) instruction, and a work space that was kind of seriously lacking in size. But off I went, very bravely. It wasn’t a big success. I under-worked the dough because I didn’t realize how important it would be to really work it well, and then I got extremely tired (and frustrated!) of stretching it out, so some bits were still a bit too thick. All in all the result was edible, but under-baked and soggy. But that’s how life goes: sometimes you are left with a soggy bottom.

I have since seen how you make filo on a baking show on TV, and while I actually am quite curious to try again – and see if I can make it better this time – laziness usually takes over because that was seriously a lot of work for something that’s not even my favorite thing to eat. So no recipe, this time, because I really am not the best person to instruct you on how to make filo dough and strudels. But pictures, because at least those turned out okay!

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Pear Pie

September 8, 2013

 

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Are you guys watching The Great British Bake Off this season? I haven’t seen all the episodes but I’m liking what I’ve seen! I promise I do more with my life than just watch TV (I promise) but this recipe just happens to be one from a TV show again. Except this time I got it in a book – from the show. The Great British Bake Off: How to turn everyday bakes into showstoppers – wow, that’s a mouth full! Anyway, I was in the mood to bake and came across this recipe. The combination of pear and marzipan (almonds) is a great one, and I kind of just really wanted to try that fancy leaf-edge this pretty pie has. I served it with sweet whipped cream and it was pretty amazing!

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Rhubarb and blackberry crumble soufflé

August 30, 2013


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I watch a lot of reality TV. My family and friends like to call it trash TV and okay, some of it is quite trashy. I’m a sucker for Bridezillas and Geordie Shore (the trashiest I can think of, right now) but I also really like the more sophisticated things. Cooking reality shows are really addictive to me. I like cooking shows where chefs like Nigel Slater, Heston Blumenthal or Jamie Oliver show us what they’ve got – but I also really like the Gordon Ramsay shows like Kitchen Nightmares. Yeah. Don’t even look at me like that, we all have our guilty pleasures – except I don’t feel guilty about watching these shows at all.

A good and sophisticated reality cooking show I love is Masterchef. The Australian version, that is. While I like the concept of the British show, and think the whole format is entertaining, I’m more into the American and Australian formats. Except that the Australian version, to me, is a gazillion times better. None of those dramatic, fast paced close ups and personal petty problems between the contestants that the American version brings. Plus there’s an episode every day, and people get eliminated a lot slower. Plus, those judges. What can I say? I love those guys.

Anyway – this was not meant to be some sort of essay on Why Aline Loves Reality TV, nor was it some sort of ad campaign for Masterchef Australia (though I think you should all be watching it!) But instead this is a post about a rhubarb and blackberry crumble soufflé. And, the reason for that introduction, it’s recipe that I saw on Masterchef Australia. Gary Mehigan made this during a Masterclass and it looked so amazing that I had to try it myself.

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Buns with rhubarb and apple

May 30, 2013

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I’ve been whining to people about the sad lack of rhubarb in my life for weeks. Months even. All over the internet I saw baking blogs post their favorite rhubarb recipes, and there I was. Stuck in a country where the weather’s been too bad to produce an early rhubarb harvest. Until last week, where I finally got my first batch of rhubarb. My whining’s sorta kinda come back in my face though, because now I have more rhubarb than I know what to do with. It’s fine though. I made these lovely soft buns with rhubarb and apple, and a rhubarb upside-down cake that was to die for. I’ll need to bake some more this weekend – get rid of my stash.

So you’ve been warned for future rhubarb posts! (I got the idea for these buns here – the blog is in Polish but the pictures are lovely!)

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Strawberry layer cake

May 13, 2013

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I sometimes have those days where I want to bake something – but I have absolutely no idea what. My pinterest boards are so full of wonderful pictures and amazing recipes that I want to try, that amidst all of it I just don’t know what to choose. Yesterday was one of those days: I just didn’t know. But I wanted to bake something. So instead of choosing something from all the recipes I’ve put aside to try one day – I went and looked for another recipe. Typical. I ended up searching for   and finding a strawberry layer cake recipe with orange zest and vanilla that sounded divine. Since strawberries are the food of spring – even though sometimes it looks more like autumn that spring in Belgium, these days – I thought: yes. This’ll be the one. 

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Banana bread

March 3, 2013

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I can only promise that I’ll try not to use the phrase this shit is bananas. I can only try as I am only human. ‘Cause in all honesty, this banana bread is really, really, really good. It’s moist, and sweet but not-too-sweet, and what can I say? I just really love the taste and texture of bananas. I made this cake for the first time a couple of weeks ago and I was in love. At the time I completely forgot to take pictures (as in I kept postponing until there was only half a cake left and it had definitely seen better days.) Luckily my brother’s best friend is a bit in love with this cake as well so he brought over some bananas yesterday. ‘Cause he is very subtle about these things.

Original recipe from How Sweet Eats can be found here. There are some extremely lovely pictures down at their recipe post as well! Enjoy :)

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Ricotta and cherry pie

February 16, 2013

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Ricotta pie. It’s kind of like cheesecake, but with ricotta cheese instead of cream cheese. I must admit that the only reason I made this was because my mom came home with a really big container of ricotta cheese –  and when life give you lemons, you make lemonade. So when your mom gives you ricotta you bake a pie, or something. That being said, this cherry and ricotta combo was definitely worth the try, even though I’m still more of a fan of the cream cheese cheese-cakes. Still nice though!

There’s some lemon-zest in the pie crust, which gave it some zing – and the ricotta (when baked) came out really mellow and just yummy with a great texture. (This recipe comes from the Foodies special magazine, from 2011!)

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