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Friendly Friday – Comfort Food

My resourceful co-host Sandy from The Sandy Chronicles has allocated Comfort Food for the Weekly Prompt for Friendly Friday.

Chocolate and raspberries are a match made in heaven. And for me, any kind of berry and a dash of chocolate in any form is comfort food.

kremowki

To save confusion, you can find the link to the response complete with recipe on my secondary blog:

The Home by the Sea.

Friendly Friday
orange and cinnamon cake
Cakes, cookies, biscuits and Home Bake, Community, Food

Ten Minute Orange Cake Recipe

Reminiscing about my Danish Grandmother who used to cook Orange cake for Sunday afternoon tea, I remembered how, as a child, I looked forward to visiting her house as I could smell the aroma of baking, as we arrived.

Anyone can find ten minutes to spare, right?

How long does it take to post on instagram with all those hashtags that must be included?

You can abandon convenience food a.k.a. supermarket style prepared cakes, in favour of a freshly baked treat and know that it is not difficult nor time-consuming.

And it tastes SO much better!

This cake took me less than 10 minutes to prep, due to speedy preparation in the processor.

Then you simply wait for the oven timer to ring, while you check your social media or email and voila! Time for tea!

Perfect for a lazy Sunday afternoon this quick and easy recipe will have your mouth-watering for more. Apart from the sugar content, and a small amount of necessary butter, there are no extra unhealthy ingredients; plus it has the advantage of a bit of Vitamin C and delightful orange flavour.

Processor Orange Cake

A cake that is good for you! Yay!

Delicious as is, there’s no need to add any frosting or topping, eat it straight out of the oven.

A dusting of vanilla/icing sugar, or a simple mix of icing sugar and small amount of juice to soften to a clean frosting would be a nice option, if you aren’t counting calories or sugar content.

recipe

Ingredients:

  • 1 cup Caster or fine grain sugar, but ordinary sugar will do.
  • 1 cup Self Raising flour (Self Raising flour is the same as 1 cup plain flour and 2 teaspoons of baking powder)
  • 2 tablespoons extra of normal plain flour
  • 2 tsp grated orange rind
  • 1/2 cup orange juice
  • 60 g (1/4 cup) soft butter
  • 2 eggs

Method:

1. Combine sugar, flours, and orange rind in food processor with butter. Blitz sporadically until just combined.

2. Pour Orange juice through the chute with motor on.

3. Add eggs and blitz till smooth. Not too much though or your cake won’t be light.

4. Pour into well-greased bar tin (something with a base about 12 x 22cm/ 5 x 9 inch) that has been lined with grease-proof or baking paper.

5. Bake in a Moderate Oven 180º C, ( 375º F), for 40 minutes or until the top springs back when lightly pressed.

Ensure the cake cools for 5 minutes in the tin before turning out on to a wire rack.

If would be nice with a Cream Cheese frosting.

When you are unsure of what to serve for tea, let them eat cake –

Orange cake – No fuss to ponder about.

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Community

Sweet Saturdays – Traditional Icelandic Cake

As I get a little older, (I am clearly a little in denial!), I have to watch the waistline a bit more than previously and thus look forward to the weekends to indulge in baking and eating some sweet treats, and sticking more to rabbit food rations, through the working week. This week I was reminded of the wonderful ‘Hjonabandsaela’ or Blessing of the Marriage cake at a lunch!  It is not only light and delicious, it is traditional comfort food at its best, and it originates from Iceland!20161011_101255

Fridays are the traditional wedding day in Iceland. The pagan Icelanders believed the day was dedicated to Frigga, who just happened to be the goddess of marriage! Engagements sometimes last for 3 -4 years, so after waiting that long,  it is little wonder that cake features prominently in the celebrations!

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At the wedding feast itself, a ‘Kransekake’ or traditional Scandinavian wedding cake, is eaten. This the wonderfully Scandinavian stack of crispy, concentric almond-based pastry rings, decorated with icing and flags, which looks and tastes incredible.

Another Icelandic tradition is for a groom to send presents to bride’s family, on the morning after the wedding.  Whilst the ancient tradition is by and large, forgotten in modern times, it is still customary for a bride and groom to exchange personal “bed gifts and cake.” The traditional religious ritual, the ‘Blessing of the Marriage’ is undertaken by the priest, after the wedding couple leave the wedding feast, when the bride and groom are finally alone! This is the cake for such an occasion!!!

This weekend’s sweet treat!

Hjonabandsæla -Blessing of the Marriage

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Ingredients:

1 cup rolled oats

1  cup plain flour

1 cup dark brown sugar

150 gram butter

1 teaspoon bicarbonate of soda/baking powder

1/2 teaspoon cardamon (optional)

Rhubarb jam or other not very sweet jam such as cranberry.

Mix  thoroughly softened  (not melted) butter with the sugar. Add flour, bicarbonate of soda and oats

Press 3/4 of dough into greased tin. Spread jam on top, sprinkle the rest of the dough on top.

Bake in medium hot oven approx  30 -40 minutes.

To Make your own Jam

Bring to boil:

2 cups chopped rhubarb

juice of 1 orange

1/2 cup strawberry or cranberry (lingonberry) jam

2 tablespoon sugar

Cook 10  minutes and allow to cool. You can add more sugar if you think it is too tart.

NB Tips:

  • If mixing by hand, use quick cook rolled oats, instead of whole oats.
  • Instead of rhubarb jam, you can try cranberry, blackberry or plum jam.

Something to Ponder About

 

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baking recipes
Community

Oh so Light Cinnamon Cake

Cinnamon cake
If you want to bake a cinnamon Cake that is as light and fluffy as a sponge follow this recipe

If you want to bake a cinnamon Cake that is as light and fluffy as a sponge follow this recipe and you will be in for a real treat! And check here for another great cinnamon recipe and to find out Why Cinnamon is so good for you.

Cinnamon Cake Recipe

Mix the flour, baking powder, cinnamon and salt.

Cream the sugar and butter till light and fluffy in a separate bowl, and then add the flour mix .Add milk vanilla and eggs, one at a time, beating very well after each addition.

Pour into prepared kugelhof tin, ring or small loaf pans, or both, ( it makes a large mix and could well make a standard cake and 2 small loaf tins, 1200 x500mm)

NB – the cake is light and will take longer to cook in the centre, hence my use of the ring cake tin!

Bake 180 degrees for 40 – 45 minutes (25 mins for small loaf pans)

Lay out to cool and decorate with icing of your choice, or cinnamon sugar and melted butter

 

*NB. Tip: Be careful turning out as it is so light, it can easily break. After cooling for 10 minutes on a wire rack,  I invert a plate on the top of the cooked cake whilst it is still in the tin,  then flip over and carefully lift off the kugelhof tin.

Tantalizing TuesdaysGood luck and Enjoy the taste and texture whilst pondering the problems of the world

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Food

Lemon and Ricotta Ring Cake

There are many Italian cake recipes but this one has to be one of my favorites….

It is delicious, quick, easy and with the exception of ricotta cheese, you probably have all the ingredients in your fridge and pantry.

Thanks to Sophie Calloca for the recipe. It is brilliant.

Lemon Ricotta RingIMG_20150215_161353 (Small)

3 eggs

200 g caster sugar

4 tablespoons extra virgin Olive Oil

170 g Full fat Ricotta Cheese

1 Lemon Zest and juice

1 teaspoon  Vanilla essence (optional)

70 g Ground Almond

200 g Self Raising Flour

Preheat Oven 170 degrees Celsius

Grease and line a Ring or Bundt tin

Method:

Combine eggs and sugar and whisk for 2-3 minutes

Add the Oil and Ricotta cheese (It must be full fat cheese, not the low fat option!- Sorry) and mix well.

Stir in the rest of the ingredients until thoroughly combined

Place in tin and cook for 35- 40 minutes till a skewer placed near the center comes out clean of mixture.

Cool in tin for 10 minutes

Dust with cinnamon sugar and Icing sugar and serve!

Something delicious to Ponder About!

Cakes, cookies, biscuits and Home Bake, Food

Raspberry Buttermilk Cake with White Chocolate

Raspberries are claimed to be the World’s healthiest foods containing massive amounts of Vitamin C, possess anti-cancer properties as well as the ability to counteract obesity. With that in mind, this delicious cake recipe, with a few alterations, was prepared:

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Raspberry Buttermilk Cake (with Cinnamon and White Chocolate option)

Ingredients

130g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
56g unsalted butter, at room temperature
146g sugar, plus a further 1 1/2 Tbsp sugar, divided
1/2 tsp vanilla extract
1/2 tsp finely grated lemon zest (optional)
1 large egg, at room temperature
1/2 cup well-shaken buttermilk
1 cup (approx 140g) fresh raspberries

Topping: 1 dessertspoon butter, (melted)

1 tablespoon cinnamon (sprinkled over the top)

Method

Preheat oven to 205°C/400°F . Butter and flour a 20cm round cake pan.

Whisk together the flour, baking powder, baking soda and salt and set aside. Beat the butter and first measure of sugar with an electric mixer at medium-high speed until pale and fluffy. Beat in the vanilla extract and lemon zest. Add the egg and beat well.

Switching the mixer to a low speed, mix in the flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Ensure that each time you only mix until just combined. Transfer the batter into the cake pan and gently spread to fill the pan. Scatter the raspberries over the top and sprinkle with the final 1 and 1/2 tablespoons of sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, which should take between 30-35 minutes. Cool the cake for 10 minutes then turn out onto a rack to cool completely, then brush melted butter on top and sprinkle with cinnamon.

For a dessert treat: serve with some vanilla yoghurt, or cream.IMG_20141026_202813

Variation: Add 100g  white chocolate buds with the raspberries prior to baking

Something Delicious, healthy and moreish to Ponder About

Sirmione
Cakes, cookies, biscuits and Home Bake, Community, Food

Recipe – Lemon Madeira Excellence

Lemon Madeira Cake Recipe

Ingredients

220g butter

3/4 cup caster sugar

zest of  lemons

3 eggs

1  1/3 cup Self Raising flour; then make up to 2 cups with Plain flour

1/4 cup lemon juice

some additional sugar, (extra)

 Method

  1. Cream the butter and sugar together with an electric mixer
  2. Add lemon zest and eggs  mixing well after each addition
  3. Stir in flours and lemon juice gently till evenly mixed
  4. Spoon into a greased and lined 23cm x 13cm x 7 cm loaf tin
  5. Top unbaked loaf with additional caster sugar
  6. Bake for 1 hour  at 150 degrees celsius. (30 mins for small loaf pans)
  7. Allow to cool in tin before removing
  8. Dust with Icing sugar to serve

Something to Ponder About

Community, Food

Apple and Cinnamon Bread

Apple and Cinnamon Bread

Delicious and nutritious apple and cinnamon cake you can make in a jiffy

We all know how good apples are for you. An apple a day…. etc. but did you know Cinnamon is also beneficial, not to say, delicious and tasty. That’s why I  am sharing the recipe for this delicious Apple and Cinnamon bread with you. ( well, it is more like  a cake, but bread sounds better!)

Cinnamon is astonishingly good for you. Would you believe that a mere teaspoon of cinnamon contains 28 mg of calcium, almost one mg of iron, over a gram of fiber, and quite a lot of vitamins C, K, and manganese? It’s true. It also contains about half a gram of “usable” (non-fiber) carbohydrate. Scientifically speaking, there is only one true cinnamon, which is most commonly called “Ceylon cinnamon,” and comes from the plant Cinnamomum Zeylanicum. An alternative scientific name for Ceylon Cinnamon is Cinnamomum verum, which simply translates as “true cinnamon.”  [Source:http://cinnamonnutrition.com/index.html%5D

Several studies have shown improved insulin sensitivity and blood glucose control by taking as little as half a teaspoon of cinnamon per day. Improving insulin resistance can help in weight control as well as decreasing the risk for heart disease. This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin K and Iron, and a very good source of Dietary Fiber, Calcium and Manganese. Read More here.

In traditional medicine, cinnamon has been used for digestive ailments such as indigestion, gas and bloating, stomach upset, and diarrhea. More recently, modern medical research has turned its eye on cinnamon and is coming up with some intriguing results. It has a mild anti-inflammatory effect.

APPLE and CINNAMON BREAD

Ingredients:
1/3 cup brown sugar
1 teaspoon ground cinnamon (you can use more if you like)
2/3 cup white sugar
1/2 cup butter (softened) – about 110 g
2 eggs
1  1/2 teaspoon vanilla
1  1/2 cups Plain Flour
1  3/4 teaspoon baking powder
1/2 cup milk
1 apple, (peeled and chopped)

Preheat oven 190 degrees Celsius and grease a 240 x 120mm loaf pan

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Mix brown sugar and cinnamon and set aside.
Cream butter and sugar together
Add vanilla and eggs, one at a time, beating after each addition.
Combine flour and baking powder in a separate bowl and add to the mixture.
Finally add the milk and mix well.
Pour half the batter in the pan, then layer half the apple and half the brown sugar and cinnamon mix.
Pour remaining batter on top and then the rest of the apple and sugar/cinnamon mix.
Swirl the brown sugar mix and apple a little through the mix.
Cook 30 – 40 minutes until a skewer comes out clean.
Delicious served warm with a cup of tea!
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Call it bread or cake, it is something to ponder about.
Food

Make Your Own Cake and Cookie/Biscuit Mixes, and save money…

You can easily make good quality cake mixes on your own in a food processor, or by hand, if you relish rubbing in butter to flour (can you tell I don’t?).Buying larger bags of flour and sugar, in order to make up a few batches of cake mix will also save money in the long run, as you can access cheaper prices for buying in bulk.  Think how much each individual box of cake mix costs and I think you could save at least 2/3 of this price. So in effect, 3 for the price of 1! Gotta be good value!
How to do it:

Measure ingredients accurately and place mixes into plastic bags: large zip lock bags are good. Seal and store in the fridge or freezer for 3 months. The can be made up immediately they are taken out of the fridge. It will take a little longer to mix them straight from the fridge, than if the ingredients were at room temperature, but you can allow a few minutes to prepare pans, trays etc. whilst waiting for the mix to acclimatize, if you find it works better at room temperature.

NON -SPECIFIC CAKE MIX
1 1/2 cups Self raising flour

NB: {for the non-Australians: Self raising flour is the equivalent of 1 cup of plain or all purpose flour mixed with 2 teaspoons of Baking powder sifted and mixed thoroughly}

3/4 cup  (180 g) castor sugar

2 tablespoons skim milk powder

125 g ( 4 0z) butter

Combine sifted flour, sugar and milk powder in bowl of food processor, fitted with metal blade, add chopped cold butter. Process 10 to 20 seconds until butter is evenly distributed in dry ingredients. Seal and store or continue to make a cake….

To Make Cake:

Place cake mix into small basin of electric mixer,

Add:

2 eggs, 1 tsp vanilla and 1/2 cup water, beat on low speed until ingredients are combined.

Increase speed to  medium, beat until mixture is changed in colour and smooth. There should  not be any lumps in the mixture; if there are, beat until they have disappeared. Spread mixture evenly into well-greased  20 cm Round, Bundt  or Ring tin, or a 28 cm X 18 cm ( 11 in  X7 in) lamington tin.

Bake in moderate oven 30 minutes befor turning on to wire rack to cool.

3 VARIATIONS:

Orange Cake

2 teaspoons grated orange rind can be added with the water and eggs; omit vanilla. Top cake with Orange glace icing when cold.

Coffee

Dissolve 1 tablespoon instant coffee with  1/4 cup boiling water, and make up to 1/2 cup water with cold water, leave to cool before using.

Use this in place of the 1/2 cup water in original recipe.

Top with glace icing of your choice, or coffee icing.

Chocolate:

Sift 1/3 cup cocoa into small basin, gradually blend in 2/3 cup water, stir till smooth. Use in place of water in original recipe.

(The extra water is needed in this recipe to absorb the cocoa.) Top with chocolate icing.

COOKING TIMES

This quantity of cake mix can be cooked in other sized tins: here is a guide to thier sizes and cooking times:

20 cm (*8 inch) ring tin – 35 minutes

2 x 25 cm x 8 cm (10 in x 3 in) bar tins – 30 minutes

20 cm x 10 cm (8in x 4 in) loaf tin – 50 minutes

23 cm x 12 cm (9in x 5 in) loaf tin  – 50 minutes

25 cm x 15 cm (10in x 6 in) – 45 minutes

ICING

Vanilla Glace Icing

1  1/2 cups icing sugar

2 teaspoons melted butter

1/2 teaspoon vanilla

2 tablespoons milk, approximately

Stir icing sugar into small heatproof bowl, stir in butter, vanilla and enough milk to make a thick paste. Stand basin over hot water, stir constantly until icing is of spreading consistency. Spread over cold cake with spatula.

Variations:

Orange Glace Icing: Use 2 tablespoons strained orange juice in place of milk and omit vanilla.

Coffee Icing: Sift 2 teaspoons instant coffee owder with icing sugar. If granular instant coffee is used, heat the milk and dissolve the coffee in the milk.

Chocolate Glace Icing: Sift 2 tablespoons cocoa with the icing sugar, you will need about 3 tablespoons milk to bring mixture to a paste-like consistency.

BISCUIT/COOKIE   Pre – MIX

1  1/4 cups self raising flour (or 1  1/4 cup all purpose or plain flour and 1 1/4 teaspoons baking powder)

1 tablespoon skim milk powder

1/3 cup castor sugar

1/3 cup coconut

125 g (4 oz) butter

Sift flour milk and sugar, place in bowl of food processor which has been fitted with metal blade; add coconut, and choped cold butter. Process 10 – 20 seconds or until butter is evenly distributed through dry ingredients. Seal and store for up to 3 months in fridge or freezer.

To make biscuits/cookies:

Place biscuit mix into basin, add 3 tablespoons water, beat with wooden spoon until mixture comes together. Mixture should be quite stiff. Roll teaspoonsfuls of mixture in to balls, place 5 cm (2 in) apart on lightly greased oven trays, flatten biscuits with a fork which has been dipped in flour, or top biscuits with almonds, cherries or choc bits. Bake in moderate oven 10 – 15minutes or until golden brown. Place on wire racks to cool. Makes 20 cookies/biscuits.
If you are planning a fund raiser, something to ponder about is making the mixes well beforehand ,so that you can bake without lengthy preparation on the day of sale. No doubt about it, freshly baked home baked treasts will sell like hot cakes!!