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Archive for September, 2009

Purple is a fruit*

Tuesday, September 15th, 2009


Potatoes, carrots (purple, white and yellow), red onion, thyme, beets (Chioggia, also called candy striped). All from the garden. Add salt, pepper, olive oil and roast in the oven! Delicious!

One of many tomato batches from the garden. Orange banana, wild tomatoes, Hundreds and Thousands, Yellow Pear shaped tomatoes, Black cherry and Tumbling Tom.

*Quote from the Simpsons on why it’s OK to eat candy when you’re on diet. It has nothing to do with the above pictures. But that was what my husband said when he saw all the purple.

Plum cake with crumbles

Sunday, September 6th, 2009

Finally plum season! Unfortunately my two plum bushes that I planted last autumn didn’t even flower this year but luckily for me there’s plenty of plums in the store. And yes, it’s bushes that I have and not trees. I don’t know what flew into me when buying them since it’s practically like serving a buffet to our local roe deers. It’s the perfect eating height for them and they found the bushes already the day after planting and ate half of the leaves so now the bushes are behind net. Let’s hope that they will flower and give some fruit next year instead. But back to this lovely plum cake that tastes like autumn thanks to the plums and spices. There’s something extravagant with a cake with additional crunchy crumbles on top. It also reminds me of my childhood as my mother often made cakes based on yeast with crumbles on top.

    Plum cake with crumbles

    cake:
    100 gram butter, room temperatured
    200 ml caster sugar (of which half is vanilla infused)
    2 eggs
    100 ml milk
    180 gram flour
    1 tsp baking powder
    1.5 tsp ground cardamon
    1 tsp ground cinnamon
    8-10 plums, cut into wedges

    crumble:
    50 gram demerara sugar
    100 gram flour
    50 gram butter

    Crumble:
    Place the sugar, butter and flour in a bowl. With the tips of your fingers rub the ingredients together until you have a crumbly mixture.

    Cake:
    In a bowl beat butter and sugar with an electric beater until smooth. Add the eggs, one at a time while beating. Add milk. Combine the flour, cardamon and baking powder in a separate bowl and then fold into the egg/butter/sugar/milk bowl. Divide the batter into a buttered spring form (mine was 20 cm but larger is fine, then the cake will be thinner and therefore will be baked quicker). Stick the plum wedges into the cake. Divide the crumble on top and bake in 175 degrees C (convection oven) for 30-40 minutes, until a tooth pick comes out clean.

More plum recipes:
Plum tray bake with cheesecake ripple
Knedle ze śliwkami (dumplings with plums)
Plum Pie with caramelized almond cream
Ilva’s plum muffins
Pille’s clafoutis

Fat and sugar free cupcake

Friday, September 4th, 2009


There is no such thing as fat and sugar free cupcakes, at least not edible. This super cute cupcake is very easy to crochet even if you’re a beginner. This was my first attempt crocheting since 6th grade and thanks to all tuturials on youtube it was almost a piece of cake:-) The cupcake was made using this pattern from Nimoe’s blog. Instead of stuffing it I decided to keep it as a kind of container, maybe for candy?