Mediterranean inspired fried corn

fried corn with sumac and parsley

I use Sumac with almost everything- chicken, salad, cheese and potatoes.  It has a fruity stringent taste that makes it a better substitute for lemon. This recipe (my creation) is a rich indulgence with the butter flavor mixed with a tart taste that makes the mouth water for more. It also a nice way to treat friends over dinner and impress..

sumac and parsley

What do you need:

Corn

Butter

Chopped finely parsley

Sumac

Salt

What do you need to do:

Heat the butter in a frying pan on medium heat.

Fry the corn in the butter, rotating it frequently to fry all the sides.

Mix the parsley with the sumac and a dash of salt in a dish.

Roll the fried corn in the mix, coat it completely.

fried corn with sumac and parsley

Corny wishes 🙂

 

 

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Mortadella di Bologna

Mortadella di Bologna

Mortadella di Bologna is originally from Bologna, Italy, that is made of finely ground pork, aromatic spices, garlic, wine, cubes of fat and pistachio, and usually stuffed in beef casing.  The meat/fat ratio should be 3 to 1.

this Italian delicasy is very tasty and healthy if it is made at home or in an authentic butcher shop, and the result is totally different from the supermarket version that is full of artificial colors, fillers, flavors and preservatives.

I followed this recipe.  The only ingredient that I didn’t use is instacure#1 (which is a curing salt). I used an oven bag instead of the natural casing which I’m thinking of using next time.

I ended up with enough to make a salad everyday of the week.  Next time I’ll definitely cut the ingredients in half.

salad

My salad made of Mortadella di Bologna, purslane, pickles, lettuce, thyme, mozzarella cheese, cucumber, tomatoes and olive oil/lemon dressing.

Bologne wishes 🙂

Baked potato chips without oil

potato chips

This recipe cuts down on the cleaning and mess I always get from frying potatoes.  Plus, it’s a perfect and easy late night snack.

What do you need:

1 baking potato (about 1 pound)

1 tablespoon flour

1 teaspoon cayenne pepper

1 teaspoon salt

parchment paper

potato chips

What do you need to do:

Preheat the oven to 400 F/200 C.

Slice the potato into thin slices (1/8 of an inch).  If you can’t get them that small, it’s ok- they’ll just need more time in the oven.

Mix the cayenne pepper with salt and flour, then toss the mix on the potato.  Flip the potatoes a few times to cover them completely.

Arrange the potato slices on parchment paper.  Bake until they are crispy and golden brown.  My slices were very thin, they took 12 min to bake.

spices

Cayenne, flour, and salt mixture.

potato chips

Make sure to cover the slices completely with mix.

potato chips

Crispy wishes 🙂

Lima beans with cilantro and onion

lima beans

On weekends I try to cook easy meals to save more time to get out and have fun.  This recipe has only four ingredients and takes barely any time to prepare and cook – plus it tastes awesome.  It also makes for a great light lunch meal to take to work.

What do you need:

1 pound of lima beans or fava beans (I used frozen lima beans)

1 medium onion, chopped

2 tablespoons olive oil

1/4 cup chopped cilantro

salt

What do you need to do:

Over medium heat in a medium sized pot, add the olive oil, then add the onion, and stir to coat the onions with oil.  Sauté for 5 minutes stirring frequently so it doesn’t burn.

onion

Add the beans and stir to mix with the onion.

lima beans

Add the chopped cilantro and stir to mix.

cilantro

Season to taste with salt, cover the pot, lower the heat, and let it cook for 15-20 minutes, until the beans are soft.

vegetarian recipe

Serve hot or cold- try some pickles on the side with it.

Beanie wishes

hautvillers france

hautvillers france

Traveling to lesser-known spots will always show the best of a country and culture, no matter where you are.  In France, this means taking those smaller, dirt roads that oftentimes aren’t even on the map.  Our recent experience in the Champagne region of France, was exactly what I’m getting at.  We woke up one Saturday without any idea or notion what we were going to see, but knew that Epernay is famous for its champagne and vineyards, so we headed that direction (no GPS, and we picked up a map about half-way there).  We drove between hills of vineyards along the Marne river valley, and entered the city of Epernay.  But once in the city center, we realized there wasn’t anything there!  So we drove back to the hills, kept making our way through narrow streets up steep hills, and discovered the village of Hautvillers – entirely by mistake.  I can tell you as soon as we stopped the car and stepped out, our mouths dropped from how amazing and beautiful the entire place was.  It was all French (the France you dream about, but rarely get to see).

We roamed the entire hillside village, between houses and alleys, and hidden vineyards.  People were very friendly and welcoming.  We wanted to find a local champagne tasting, without having to pay for some tour guide or scripted walk through the vineyards.  You can entirely walk freely through the area, stop in any winery you like, and that is exactly what we did.

Near the top of the hill in the village, we sat at a small winery, and tasted their champagne with views overlooking huge expanse of vineyards over the river valley.  Between the champagne, views, and perfect weather – we didn’t want to leave.  I’m glad we found this and got to enjoy the area the way we did, instead of hearing a tour guide ramble on in a dark cellar about stuff we could have read on Wikipedia.  Next time you are in this area, add it to your itinerary.  It truly is worth your time.

hautvillers champagne

hautvillers champagne france

hautvillers

hautvillers

hautvillers france

hautvillers france

hautvillers france

hautvillers france

hautvillers france

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Bubbly wishes 🙂

Cheesecake

cheesecake

This has been a weird weekend.  Started off perfectly- we took a day trip to the champagne region of France and had an amazing time.  But since we came back, our house alarm went off in the middle of the night (maybe some gypsies trying to get in?) AND someone hacked our bank card and cleaned out our checking account (from an ATM machine in Bulgaria?!).  Phew, what a weekend.  Sunday night we wanted to calm things down and make a cheesecake, but had no sour cream.  Plus everything was closed in Belgium because of Whit Sunday (it was a Sunday and a holiday on the same day, that’s a double-whammy closure in Belgium).  I googled around to see if I could use yogurt, because I have always wondered if I could use it instead of sour cream.  I gave it a try and WOW I was surprised how well it turned out.  I’m telling you it’s lighter and creamier than using sour cream.  Give it a try, please try not to overwhelm me with comments, and remember to watch out for Bulgarian ATM card skimmers.

What do you need:

3 packages of cream cheese, kept out of the fridge for a while to soften

1 cup of sugar

3 whole eggs

1 tsp vanilla extract

zest of 1 lemon

1 cup plain greek yogurt

What do you need to do: (more…)

Cinnamon babka

cinnamon babka

What do you need:

For the dough:

450 g flour (type 55)

1 bag fresh yeast

1/2 cup orange juice

1/4 cup sugar

8 tbsp butter melted and cooled

2 whole eggs

For the filling:

1 1/4 cup brown sugar

1/2 cup flour

3 tbsp ground cinnamon

3 tbsp butter melted and cooled

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What do you need to do:

Prepare the dough:

Mix the dry ingredients together (flour, salt and yeast), stir them all together.

Heat the juice in the microwave for 20 sec or until it is lukewarm.

Add the juice, butter, and eggs to the dry ingredients.

Start kneading the dough, until it all mixes together and the dough is smooth and beautiful to the touch and to the eye.  It takes anywhere from 5 to 10 minutes of kneading to be ready.

Cover it with a towel, and put it in a warm place +70 F for an hour.

Pre-heat your oven to 180 C / 350 F.

After the dough doubles in size, put it on a floured surface and roll it to 1/4 inch thickness with your rolling pin.

babka dough

Spread the butter over the rolled dough.

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Mix the cinnamon, flour, and sugar together, and spread over the buttered dough.

babka cinnamon filling

Roll the dough like a cigar, as shown in the photo.  Close the corners together, pinch them down and seal them.

babka filling

Twist the roll into a horseshoe.

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Twist the dough as shown below.

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Place the dough on a buttered tray (I use a foil sheet, that works great also).  Bake for 35-40 minutes.

cinnamon babka

Let it cool down, and serve it hot or cold.  Save some for the next day, because it tastes just as good or even better.

Babka wishes!

Mussels with garlic soup and leek

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Hello everyone!  How was your weekend?  I have been enjoying the sunny spring days we have been getting lately.  It has been a nice change from the gloomy grey skies and short days of the Belgian winter.  My fish are back to life in the pond after looking half dead and being iced over – I didn’t expect them to survive those cold days we had, especially the tiny baby fish.  Speaking of seafood… here’s a new recipe I tried with mussels in garlic & leek soup.  It is pretty easy to make, and looks fancy when you serve it.

What do you need:

12 Cloves of garlic, peeled

2 Shallots

1 Leek

1 Medium size potato

1 Liter chicken stock

3 Tablespoons butter

1/2 cup heavy cream

Mussels (as many as you want)

What do you need to do:

In a small pot, cover the garlic with cold water then bring to boil for a few minutes until the garlic has softened.

IMG_1144

Meanwhile, dice the vegetables into fine pieces.

In another pot, on medium-low heat, add the butter with the fine vegetables, and keep turning them over to avoid burning them.  Burning the vegetables will change the taste and the color of the soup (soup should look white in color).

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Add the garlic to the vegetables, and let it all stew for an extra 2 minutes.

IMG_1143

Add the stock, then bring to a boil.  Once it is boiling, cover and lower the heat to medium-low.

Let the soup simmer for 30 minutes.

After the 30 minutes, using a hand blender, blend the soup then add the cream and let simmer for an extra 5 minutes.

For the mussels

Add 1 cup of water to a pot, and bring to boil.

Add the mussels to the pot, lower the heat, cover, and let them boil for 4 minutes or until they open up.  Once done, drain them from the boiled water.

Serve the mussels covered with/in the garlic soup.  Pair it with a warm baguette or sourdough bread- and treat yourself with a glass of wine!

Mussel wishes 🙂

garlic soup

 

Steak Fajitas

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You don’t know how much you like Mexican food until you move to Europe.  That’s what happened to me.. the cravings started about six months in.  It’s hard to find good Mexican food around here- I tell you, these Europeans are really missing out on a lot.

I prepared everything from scratch to get the food as authentic as I could.  It came out amazingly good.  It doesn’t take that much time to prepare or cook, and it’s always good to have some leftovers to take to work the next day.

This recipe is for two people.

Flour Tortillas

What do you need:

3 cups of flour (I used type 55 flour)

1 tablespoon baking powder

1/4 cup grapeseed oil

3/4 warm water

salt

What do you need to do:

  • Combine flour, salt and baking powder in a bowl and mix together.
  • Add the oil and water to the flour and mix all together until you form a smooth ball.
  • Divide the dough into 15 equal pieces.  Cover the dough with a kitchen towel and allow to rest for 15 -20 minutes.
  • After resting the dough, heat a large pan over medium-high heat.
  • Roll each dough piece on a floured surface into a circle, about 7″ in diameter (or desired size), and separate each finished tortilla with a kitchen towel or paper towel.
  • While the pan is hot (you can test it by putting your hand 1 inch away from the surface), place one tortilla into the pan and allow to cook about 30-60 seconds or until it looks like a cooked tortilla.  Flip to the other side and cook for about 30 seconds.  The tortilla should be soft but have a few brown spots on surface.  Remove from the pan then let them cool down on a cooling rack.  Cover the cooked tortillas with a kitchen towel to keep them soft while you finish cooking the rest.

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The marinade 

1 can of chipotle peppers (Embasa brand)

1 cup tomato puree

1 tablespoon cumin

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon ground coriander

1/2 cup olive oil

3 cloves garlic

  • Wash the peppers with cold water.
  • Mix all the ingredients together in a food processor, then
  • Adjust the amount of the tomato puree and oil to adjust the spiciness, depending on your tolerance.  The peppers come out of the can pretty spicy, so really rinse them first.
  • You will make enough sauce for multiple uses.  Store the extra in a jar and keep in the fridge.

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 Finally the fajitas

1 pound of ribeye steak

1 medium onion, halved and sliced

1 whole red pepper, sliced

1 tablespoon olive oil

  • Coat the steak with 1-2 tablespoons of the marinade, put it in a ziplock bag in the fridge for 2 hours.
  • In a bowl, mix the veggies and coat them with 1 tablespoon of the marinade.  Cover the bowl with a plastic wrap and put in the fridge for 2 hours.
  • Meanwhile, prepare the fixin’s to go on the fajita.
  • Heat a heavy skillet over medium-high heat for a few minutes- really let it get hot.
  • Cook the meat for about 2 minutes per side for medium rare, and 4 minutes for well done.
  • Remove and allow to rest on a cutting board for few minutes.
  • In the same skillet, add the olive oil, then the veggies and cook them for a few minutes.  The longer you leave them in the softer they get, so cook to your preference.

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The fixin’s

1 Avocado, smashed (pureed) with a teaspoon of lemon or lime juice and a pinch of salt.

The Salad

Two small tomatoes, with seeds removed, diced.

A few stalks of cilantro, diced finely.

1/2 cup of fresh corn

1 tablespoon olive oil

1 teaspoon lime juice

Preparing the fajita

On the tortilla, spread the avocado puree, then add some of the cooked veggies, next a few strips of steak (slice the meat right before serving), topped with the salad mix.  Sprinkle some extra cilantro leaves on top, and viola!

Fajita wishes 🙂

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Canistrelli with anise

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I don’t know what’s been happening to me lately.  I’m craving sweets everyday, and there’s no health or weight issue, or any reasoning and logical argument to stop me from making or eating them.  I made Canistrelli and Macarons twice … in less than a week. I think the only way to stop me now is to make a new constitutional amendment “no one shall be allowed to eat desserts more than once per week, and owning more than half a cup of sugar per household is prohibited.”

What do you need:

250g Flour

1 Teaspoon baking powder

70g Sugar

70ml Grape seed oil

*70ml White wine

**1 tablespoon Anise seeds

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What do you need to do:

Preheat your oven to 180 C/ 350 F.

In a bowl, add the flour, baking powder, and the sugar- give them a stir.

Make a well in the middle of the dry ingredients, pour the wine and the oil in the well, add the anise seeds, then mix all ingredients together by hand until all combined and you form a smooth ball.

Let the dough rest for 10 min, then move to a floured surface.

Roll the dough flat with a rolling pin to a 1 cm/half inch thickness.

Using a pizza cutter wheel, cut rectangles or any other shape you like (no geometry sensitivity here).

Place the pieces on a baking pan or a foil sheet.

Bake for 10 min, then lower the heat to 150C/ 300 F and bake for another 10 min.

Let them cool down, and serve with Anise tea.

Cani wishes 🙂

 

* I used Regina cooking white wine

** Anise seeds  tea is my favorite tea ever.

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A chowder to cry on.


chowder

Man oh man, sometimes you just feel like chowder.  Those gloomy, rainy days just cry out for something warm and delicious.  All we wanted to do this past Sunday was stay in, cuddle, and eat some great food.  It was a long day too because of the Superbowl- we had to stay up until 4am because of the time difference.  We had a fun time staying up, laughing and trying to keep each other awake.  Too bad Seattle lost, Phil ditched his Seahawks cap after the game in bitter disappointment.

Serves 4 persons (but the two of us kinda finished all of it!)

What do you need:

6 Slices of smoked bacon, cut into small pieces

2 Small shallots, diced

1 Cup corn*

1/4 Cup flour

3 Cups chicken broth

1 Cup milk

1 Cup heavy cream

Salt and pepper

Fresh thyme

Monterey jack cheese

What do you need to do:

In a soup pot, on medium-low heat, add the bacon bits and cook until they start to brown.  Meanwhile, mix the broth with milk and cream and heat up in the microwave for few minutes.

Add the onion to the bacon, and continue cooking for few minutes until it is soft.

Add the corn to the bacon and cook for 2 min.

Sprinkle the flour on top of the vegetables, then add the broth/milk to the pot and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot.  Stir until the soup starts to thicken, about 5-7 min.

Add the thyme, salt & pepper and adjust the seasoning to your liking.  Cover the pot, lower the heat, and let the soup simmer for 10-15 min.

Add the grated cheese and serve hot.

 

* I used frozen corn, it works perfectly.

You can add red pepper, potato, or celery (or other veggies), but make sure to add them with the corn.

Make sure to heat up the milk/broth mixture before adding it to the soup, so it doesn’t form lumps with the flour.

 

Corny wishes 🙂

The best pizza dough recipe

a pizza dough

I know that sometimes making a pizza dough at home can equal the experience of getting your license photo at the DMV.  You do all the hard work preparing, wait for a long time, and the results most of the time are ugly.  At least for making dough, repetition makes perfect.

I’ve been making pizza dough now for the past ten years, and had many disappoinments along the way.  I started using a scale/weight measurements instead of cups, and wrote down the results with the ingredients from each recipe I tried & tweaked each time, until I reached a few numbers that led to great pizza dough. I’ve been following this recipe for the past 2 years now, and I can say it works every time.

I don’t bake bread in the house because Belgium has great bakeries and the best bread I’ve ever had -even better than Paris. But I do pizza almost every week at home.

This recipe is for 2 medium size pizzas.

What do you need:

350 grams of flour 00

yeast 7 g

salt 7 g

milk  100ml*

water 130ml

What do you need to do:

Mix the dry ingredients together (flour, salt and yeast), stir them all together.

Mix the water and milk in a bowl, heat them in the microwave for 20 sec or until they are lukewarm.

Add the milk & water mix to the dry ingredients, then do 10 push ups to warm up your arms.

Start kneading the dough (or train your man to do it.. practice makes perfect with him, too).  Knead left and right until it all mixes together and the dough is smooth and beautiful to the touch and to the eye.  It takes from 5 to 10 min and its all about moving the hips and nips..

Grease a bowl with grape seed oil or any oil you like, cover it with saran wrap, and put it in a warm place +70 F for an hour.

Or just cover it and then put it in the fridge for 12-24 hours…you will get the same results.

You can double up the amount and keep half in the freezer.  Personally I prefer the dough that has been kept in the freezer over the fresh one.

* You can use water instead of milk.

Doughy wishes 🙂

Christmas in Belgium

a grand place

Christmas this year was a lot of fun.  The past couple of years we traveled to other European countries for Christmas, but this year decided to stay put in Belgium.  We didn’t originally think Belgium had a lot to offer, or wasn’t as well known for its Christmas traditions – compared to some of its neighbors, like Germany.  But I’m glad we chose to stay local this year, because we were pleasantly surprised.

The week before Christmas, we spent visiting Christmas markets all around Belgium (and Paris, too ).  We indulged on grilled chestnuts, nougat, vin chaud, chocolate chaud, german sausages, and crepes.  Damn, I love Christmas markets here.  The streets are full of people, kids are ice skating, and the air is filled with the smell of delicious treats.  Even though you smell waffles cooking year-round in Brussels, there’s something about smelling it in the Christmas market that stands out.

In Brussels and Paris there were a lot of different market stands selling knick-knacks and random stuff, plus lots of homemade and farm-made goods.  In Brussels, we met a father and son selling their fresh honey.  They were really friendly guys, and we chit-chatted while they let us sample their honey.  Once we sampled our way through their entire selection, we couldn’t resist buying a bottle of their blackberry-infused honey.  I didn’t think you could do that with honey!

For Christmas day, we wanted to do something really special.  Since we were spending the time alone together, we knew we could do anything we wanted – so I found out about a jazz concert that was happening on Christmas evening.  What better way to spend the time?  Before we left for the concert, I prepared our own Christmas meal, and we enjoyed stuffed chicken with rice, almonds, and spices (one of my mother’s recipes).

The concert was hosted by The Music Village, a jazz club just off the Grand Place in Brussels.  The atmosphere was warm and cozy – a nice contrast to the freezing weather outside.  The house was packed full of smiling jazz enthusiasts, who shared our same idea of doing something a little different on Christmas.  The entertainment was excellent, thanks to Mr. Mo and his acoustic jazz group.

It was an exceptional Christmas season.  I know someday when we are back in the US, we are going to miss these times.  I’m just glad we took advantage of them while we were here.

Merry christmas everyone 🙂

 

a mons marketChristmas market in Mons

christmas grand place

grand place brussels

Grand Place, Brussels

sablon christmas lights

sablon christmas

sablon le boutain

Sablon, Brussels

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a jazz club brussels

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While I’m finishing writing up this post, the snow is piled high outside my window.  Here’s a funny video I caught of a neighborhood dad and kids motor-sledding down the street (there’s no hills in Belgium).

front yard

carbonara

carbonara

 

When it comes to food, I’m not afraid to eat carbs or fat. Health, after all, means the absence of disease – not a thin waist. I realized through my medical practice, plus from trying a few diets myself, that working out/moving on daily basis with up-keeping personal hygienic & environment are the best ways to obtain a healthy life. I also can’t neglect the role genetics play.  Think of it like this: overweight people who move a lot usually are healthier than sedentary, skinny people.  Cutting out a certain group of food may cause you to lose weight, but you might be missing out on some important vitamins or minerals.  So moving to burn off food and calories, while eating a balanced diet, is better than just cutting stuff out of your diet completely.  Plus – you’re more productive while you’re moving, and that is always better.

So don’t feel guilty from indulging in the seasonal delicious carbs and fats.  Just make sure to not over eat, and don’t forget to take that walk after Christmas dinner …

This recipe is for 2 people.

What do you need:

Fettuccini pasta 120 g

Bacon 250 g, diced

1 Cup heavy cream

1 Egg yolk

2 tablespoons grated parmesan cheese

Diced chives for garnish

What do you need to do:

In a medium pot, bring some water to a boil – enough water to cook the pasta in.  Add a dash of salt and a few drops of olive oil.  Add the pasta and cook according to the package instructions (usually 12 minutes.. 4 minutes for fresh/homemade pasta).

Meanwhile, heat a frying pan on low heat.  Add the bacon pieces and let it cook slowly until browned or crispy.  It may take a while on low heat, but it will yield better results than frying on high heat.

After the bacon is done, dump out the fat but leave the bacon bits in the pan.  Add the heavy cream, bring to medium heat, then bring to a simmer.  In a bowl, whisk the egg yolk with a fork, then slowly temper the egg yolk by adding a tablespoon of the heated heavy cream to the egg yolk slowly, while whisking.  Repeat with a second tablespoon of the tempering.  Then add the entire egg mix to the main pan.

Add the cooked pasta to the sauce pan, and mix together.  Add the parmesan cheese and mix in.  Turn off the heat, and let the pan sit for a minute before serving.

Garnish with chives, and enjoy!

 

Bacon wishes 🙂

French onion soup with a beer buzz.

a french onion soup

A friend told me to add beer to onion soup to get that extra bite of flavor.  I tried it and she was right, it made a lot of difference.  It added a new dimension to the flavor to the soup.  You only need 1/3 of a bottle of beer for this recipe – so I’m not sure maybe if it was the beer in the soup or drinking the leftover in the bottle that made the difference.

This recipe is for 2 people.

What do you need:

– 1 Tablespoon butter

– 2 Cups diced onion

– 1/2 Teaspoon flour

– 1/3 Cup beer

– 2 Cups chicken stock or broth (half liter).

– Sprig of thyme

– 8 Slices of baguette

– Grated cheese, Emmental or cheddar

What do you need to do:

In a pot on medium heat, melt the butter.

Add the onion then lower the heat to low, and let the onions sweat for 20-30 minutes.

Afterwards, bring the heat back to medium, and sprinkle the flour on the onions – then stir for one minute.

Add the beer and stir into the mix, then bring to a boil.

Once it is boiling, add the broth and let it simmer for 10 minutes.

While simmering, slice the baguette into 1/2 inch slices.

Put them on foil sheet, top them with the cheese, then broil them in the oven for 3-4 minutes (until the cheese melts and the bread is toasted).

Serve the soup hot and enjoy.

 

Onion wishes!

Genoise with pumpkin cream filling


pumpkin

In Belgium on Halloween, you have to put something Halloween-y in front of your door or turn the outdoor light on to let the parents know that they can bring their kids by for trick-or-treating.  I got a few small pumpkins and set them in front of our door this year, and kept the light on.  It’s always fun to have the kids come by and hear them trick-or-treating in French, so adorable.  So after Halloween I was stuck with three pumpkins, so I made a puree and thought about making another kind of dessert, besides pumpkin pie.  I made Genoize cake and filled it with a spicy pumpkin creme and was surprised how well it turned out.


What do you need:

For the cake:

– 4 Eggs

– 80g Flour

– Sugar 100 g (half cup)

– 1 tablespoon Water

For the filling:

– 1 1/2 cup Pumpkin puree

– 100g Sugar (half cup)

– 4 tablespoons lukewarm water

– 3 Egg yolks

– 1/2 teaspoon Allspice

– 1/2 teaspoon Cinnamon

–  1/4 teaspoon Ground ginger

– Chopped pecans for topping

-Confectionary sugar

What do you need to do:

First step: the cake

Preheat your oven to 430 F/ 220 C.  (Don’t be like me and always forget!)

In a bowl,  separate the egg yolks from the whites.

Whisk the egg whites with a mixer until it stiffens.

In another bowl, add the yolks, water, and sugar, mix until its light and foamy.

Add the stiffened egg whites to the yolk mix, and mix gently with a fork, then start adding the flour in small batches slowly while continuing to mix gently.

Pour the batter in a jelly roll pan (11 X 11 in), and smooth with a fork.  It should be a half-inch thick.

Put it in the oven, middle row, and bake for 8-10 min.

After it cools down, cut the edges straight,  and then cut the cake into equal pieces  (serving sizes).

For the filling:

In a sauce pan on medium heat, bring the mix of the water and the sugar to a boil for 1 min, then temper the egg yolks by pouring the hot sugar syrup very slowly on the yolks, while mixing the yolk with a mixer.

Return the tempered eggs to the sauce pan, add the spices and the pumpkin puree to the yolk mix.  And on medium heat, bring to a boil, stirring occasionally, until the pumpkin mix thickens.

Assembling the dessert:

On parchment paper, lay out one layer of the cake.  Spread the pumpkin filling on top.  Sprinkle pecans above the filling, then place another layer of cake on top.  Dust a light coat of confectionary sugar above the cake slices.

 

Pumpkin wishes!

pumpkin cake