Apricot cake
Martin's mom's recipe. Can be made with plums or other fruit also. Yup, european units, one of these days I will figure out how many cups of flour and sugar that is.
Dough:
300 g flour
100 g sugar
2 eggs
130 g butter (I just use 1 stick)
some baking powder (may be 1 tsp?)
Mix all of the ingredients together into a dough. If it is too dry, add a tiny bit of milk. The dough should be relatively dry though, so that it can be rolled out easily. Split the dough into roughly 2/3 and 1/3. Roll out the larger piece and line a 10" (or so?) springform with it, including the sides. Roll out the smaller piece, which will be the top.
Filling:
some hazelnuts, coarsely chopped (may be 1/2-1c?)
1 kg (2 lbs) apricots, pitted, and cut into chunks
100g sugar
Put the chopped hazelnuts on the bottom, top with apricots, and poour the sugar over the fruit. Fit the top piece of dough on top, seal the sides. Make a few holes in the top to vent the steam. Brush an eggyolk over the top dough, so that it will get nice and golden while it bakes. Bake for 1 hour in 350F (I think) oven.
Cauliflower gratin with tomato and fresh sheep's milk cheese
from every night italian cookbook.
1 large head cauliflower
1/4 c chopped onion
3 Tbs butter
2 c canned tomatoes, chopped, with the juice
3/4 c grated parmesan
salt+pepper
6 oz sheep's milk cheese (feta)
- Boil the cauliflower, quartered, until tender, about 20 minutes.
- In the meantime, cook the onions in 2 Tbs of the butter until light caramel flower. Add the tomatoes, cook until the sauce no longer looks watery, 15-20 mins. Take off heat and stir in parmesan.
- Heat the oven to 375F.
- Drain the cauliflower and cut into bite-size pieces, and add to the tomato sauce.
- Layer half the cauliflower/tomato mixture into a baking dish, top with half the sheep cheese, cut into thin slices. Repeat with remaining cauliflower and cheese. Dot with last 1 Tbs butter.
- Bake about 15 mins until cheese melts. Serve hot or lukewarm.
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