Worth a try, what do you guys think?
We were just impressed at how amazing this cake looks!
Another classic of French pastry for this second recipe of La Pistacheraie: the fraisier cake (“fraise” is the French word for strawberry). This cake is typically the pastry that almost every single French pastry shop sells when the spring pops up. A true delicacy that everybody loves (maybe this is one of the reasons why this cake is often served for weddings, christenings and other family reunions, after all). Sandwiched between two layers of soft sponge cake are dozens of fresh and juicy strawberries. A kind of custard is used between the strawberries and the cake layers, whilst there is often almond paste on top of the cake. With La Pistacheraie’s recipe, you will get a lighter result than the usual buttercream because I fold beaten mascarpone in my custard (instead of a completely decadent amount of butter). Yet, the cake is pretty decadent and not dry at all !
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The world needs more pie in it if you ask us!
During my first year in the UK I couldn’t convince myself to towards British food and especially the pies. When I think of pies, I think sweet pies with fruits, chocolate, nuts etc. But meaty pies? Well, the concept just seemed odd. But I have to say that if there are any British dishes that I’m now a fan of it’d be the pies. They don’t look amazing but they’re delicious and pretty easily to make so you should give it a go!
This week I made a Shepherd’s pie. It’s basically nicely seasoned minced lamb covered with buttery mash and baked in the oven. It seriously tastes better than it sounds 😉
Cooking time: 1,5 hr
1tbsp olive oil
1 carrot, diced
1 celery, sliced
1/2 onion, chopped
250g mince lamb
2tbsp Worcestershire sauce
1-2 bay leaves
spring of fresh thyme
1 garlic clove, chopped
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Reblogging an original recipe!
You guuuuuyss, I baked!
I even went beyond just baking….I think I baked something original. As in its MY OWN recipe. Whaaaat is going on in this kitchen!? For those of you that don’t know, this is not a normal occurrence. Ask any current and former roommates or family, it just does not happen. Maybe some cookies…or brownies. But that’s more of a new thing and I usually follow a recipe to a T.
This cake or loaf or whatever came out of my little kitchen is also a huge testament to how fickle I am on a day to day basis. I was kind of feeling like a carrot cake. Or was it a spice cake? Something a little lighter but I wanted it to be super moist like those loafs they have at Starbucks. You know what I’m talking about. And oh, are those cranberries in there? Yeah…
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- 2 pounds russet potatoes, peeled
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 2 large onions, thinly sliced
- 6 large eggs
Halve the potatoes lengthwise and, with a sharp knife or, preferably, a mandoline, slice them crosswise about 1/16 inch thick. Toss the potatoes with 1/2 teaspoon of the salt and half of the pepper. In 9 inch castiron skillet, heat 1/4 cup of the olive oil over medium heat. Add the potatoes and cook, tossing occasionally with aspatula, until golden and crisp. Try to avoid clumping but, if they stick together a bit don’t worry. Set the pan aside.
Heat 2 tablespoons of the olive oil in another skillet over medium low heat and saute the onions, stirring occasionally, for about 20 minutes, or until very soft and slightly golden.
Preheat the oven to 350 degrees. In a large bowl, beat the eggs together and stir in the remaining 1/4 teaspoon each of salt and pepper, and the onions. Remove the potatoes from the pan with a slotted spoon and let them drain for a moment in a colander. Wipe the potato cooking pan with a paper towel, then add the remaining 2 tablespoons oil to the skillet. Heat the skillet over low heat, stir the potatoes into the egg mixture, and immediately pour it into the hot skillet. Cook for about 8 minutes, or until the bottom of the cake is slightly golden. Place a large plate upside down on top of the skillet, invert it, and turn the cake onto the plate. Slide the cake back into the pan. Finish cooking in the oven for 4 to 5 more minutes, or until the eggs are set. Cool in the pan for 5 minutes, then cut into wedges or squares, depending on the number of people you want to serve. Serve warm or at room.
Variation: Add 2 roasted, peeled, and diced red peppers and 1 tablespoon of paprika to the onion mixture after it is cooked.
How to make crab rice noodles
1. Put rice noodles into a bowl, cover with boiling water from the kettle and set aside until softened. Drain, refresh and return to the bowl.
2. Finely slice spring onions and cut carrots into very thin strips (or use a julienne peeler). Add to the noodles with beansprouts.
3. Mix sweet chilli sauce and the limejuice together and season. Toss through the noodles with crabmeat and chopped mint.
Divide between 4 bowls or plates to serve.