First of all, I’d like to thank each and every one for the lovely comments and wishes in the previous post. These two months gone so fast.. Being pregnant I’d read somewhere that when you bring a baby home, your life becomes a blur and chaotic. I doubt why is that.. I thought I’d had at least a hour or so between a mealtime. Now I understand how wrong I was. I sleep when I can, shower when I remember and eat when I have a time (needless to say, that now I can eat a cold dinner, which I used to hate before; I reheat my tea a million of times and finally drink it cold). 😀 But! This little guy is worth his weight in gold because he brought an absolute joy into my life. ❤ Last month was a cherry season here.. in supermarkets! Haha. 😀 I adore cherries! I wish they were sold often here so I could eat them every single day! Besides consuming fresh cherries, I made one of the simplest desserts – cherry clafoutis. Lots of sweet cherries in a tender custardish batter, it is a perfect delicious treat.
Clafoutis is a baked French dessert, traditionally made with stoned cherries. Honestly speaking, may be it’s really authentic and stones add a nice almondish aroma, but I prefer to enjoy every bite of the dessert and do not think about that I can crack teeth.. And of course, if I make it for guests I don’t want them to spit out stones. 😉 Enjoy!
Hello my dear blogofriends, foodies and readers! Hope you’ve been missing my posts. I’ve got a huge news for you – I birthed new life: became a first time mom. 🙂 I am literally in a different world. World filled with love, joy, sleepless nights and all kind of things. Needless to say, it’s all new, overwhelming and touchy to me. Almost all the time I’m busy with by little bear, the rest hours I’m eating, sleeping and again eating. I haven’t cooked anything interesting for ages, but I do hope I will be back into the foodblogolife soon..
I know there are many mothers of newborns out there, who could join baby feeding and caring with blogging, but that seems a bit hard for me right now. I’m sure I will be alright and get into this new life soon. So.. what about you? How it was, what did you feel being a new mom? Please do share.
This widely-popular French Tart Tatin is the treat, that I was able to prepare in a short time. A perfect dessert for the new mom. If you remember I always prefer homemade pastry and I made it myself (yay!), of course you can switch to a store-bough but try to find the good one with butter (no any palm or margarine).
Plum tart tatin
250g plain flour
1 tbsp white sugar
a pinch of salt
150g butter, cubed and cold
2 tsp cold water
6-8 plums, cut into halves (or more, depends on the size of your pan)
80g white sugar
40g butter, cubed
For the pastry, sift flour and add all other ingredients until just combined. Shape into a disk and chill for 20 minutes. Roll into a 3-4mm disk to suit your baking dish.
In a pan add sugar with water, leave to soak for few minutes. Heat on a medium heat until golden. Turn off the heat. Stir in butter, add plums and saute for 5 minutes.
Transfer plums into baking tin (or leave in the same pan if it’s oven-safe) with the liquid. Cover with pastry (slightly tuck the edges).
Bake in preheated 190C oven for 30-40 minutes or until the pastry is golden-brown.
Leave to cool for 10 minutes or so, then carefully flip over into a large serving plate.
You can eat it as is or there are few options to serve it with: whipped or Greek cream, creme fraiche or frozen vanilla yogurt.
Everything is simple here. A few days ago, Argentinian pears were sold in a supermarket here, I’ve never tried them before and the price was attractive, so I bought a huge pack. Even though they turned out juicy and very delicious I still had some not-so-ripe left. Good to highlight, that using a bit hard but ripe pears that retain its shape during the baking process is a key to the good and not mushy filling.
I added tvorog (as I mentioned many times in my blog – it’s very Russian product) into the dough for my roll, it makes the dough softer and more tasty. Don’t worry, the dough won’t rip but make sure you carefully roll it out on a floured surface.
The roll looks like a strudel, but the dough is absolutely different, it’s not that thin and thus much easier to roll out! It is tender&delicious and absolutely deserves to make it again and again. Another bonus, the dough can be make a day ahead! Plus juicy pears, sweet black raisins and crunchy nuts in the filling! Doesn’t it sound luscious? It is! 😀
In another small bowl, whisk egg with sugar until pale. Add beaten egg into the mixture.
Sift the flour along with salt and baking powder into the dough. Combine to get the soft dough, shape into the disk. Cover in a plastic wrap and put in a fridge for 30-60 minutes to cool.
Preheat oven to 180C/360F.
Wash raisins and cover with hot strong black tea or water. Leave to soak while ready to use. Drain.
Roll out the dough on a lightly floured surface into 30x40cm rectangle, making sure it doesn’t stick to the surface.
Brush the surface of the roll with egg white (optional). Sprinkle with nuts, spread pears and raisins. Sprinkle with sugar. Slightly fold in all sides (thus the filling will stay inside the roll and don’t fall out). Roll the dough into a barrel.
Carefully transfer the roll on a greased lined baking tray. Brush the roll with egg glaze and sprinkle with sugar. Bake for 40 minutes or until golden-brown.
Leave to cool for 15-20 minutes. Slice and serve as is or with whipped cream/frozen vanilla yogurt/ice cream.
There are so many recipes in this world, including pudding recipes: some are baked, another prepared with gelatin and then cooled in a fridge.. and then I’m feeling stuck and really don’t know which one to try. 🙂 I like easy-to-make recipes like this one – baked pudding. It has the amazing mandarin-lemon flavour and bright tasting. The pudding is good on its own, but I also prepared a simple citrus sauce, that I made for this peach pie, and it was absolutely delicious! 🙂
Any favourite pudding recipes, guys? I’d like to hear which one do you like and cook.
When I decided to make chocolate pancakes, I didn’t expect them turn out so good and delicious: a pure indulgence! I wanted to serve them only with a black-cherry jam. But when I stumbled upon a pack of mascarpone in my fridge, that I wanted to use somewhere else, the decision came itself – use it as a topping! Mascarpone worked perfectly as a cream and cherry syrup (I mixed jam with some water to make it thinner) sucked into pancakes very well, like into a sponge cake. All ingredients worked more than good together, dark chocolate and fresh cherry on top added a nice and charming touch as well. Plus, the taste reminds the famous cake – “Black Forest”. It’s my husband’s favorite cake, so he was on a nine cloud! Honestly, these are highly recommended pancakes!
In a large bowl, beat eggs with with sugar, salt and vanilla. Whisk in butter.
Pour in milk and sour cream, stir all together.
Sift flour along with baking powder, soda and cocoa into a batter. Whisk until combined. Fold in chopped chocolate.
Heat large frying pan on a high heat, pour in some oil. Using large spoon, pour in batter. Cook each pancake until bubbles appear on top, then flip and cook on another side.
For cheery syrup, in a small saucepan, bring jam and water to gentle simmer. Simmer on a medium-low heat for few minutes. If it’s too sweet, stir in lemon juice. Add more water to make it more thin, if desired.
In a serving bowl, stir together mascarpone and maple syrup or honey.