Sara over at Three Clever Sisters recently tagged me to participate in a “food holiday tag” menu. The rule is to share menu suggestions of a couple of dishes previously posted on your blog for an upcoming food holiday, with photos and links to the recipes. Then, you tag 10 more bloggers. I told Sara I didn’t have time to participate, but then I thought about it again and realized I had a holiday coming up. Not an official holiday, though. But I want to celebrate the end of me eliminating almost all fruit and vegetables from my menu for a couple of weeks which was due to the scary E.coli outbreak here in Germany. Thus, I picked a couple of dishes that feature (raw) fruit and vegetables. Here you go.
Posted in Baking, Cooking, Fruit and Vegetable Carving
Tagged avocado, berries, cucumber, mango, mango raspberry terrine, mint, raspberries, tomatoes, vegetable terrine, watermelon
The next tart on my Modern Baker Challenge lineup was the Bittersweet Chocolate Tart. This one is REALLY heavy – like, you can eat one piece of it and you’re full for the rest of the day, but it is oh so yummy!!! I gave the press-in cookie dough a second chance (when I made the Parisian Fruit Tarts it was too crumbly to get it out of the pan) because I have a TART PAN with a removable bottom now! And it worked out just fine. The chocolate ganache was easy. Only problem here: you need to be patient – heated cream mixture has to cool, same goes for the melted chocolate. Then you mix both and let the ganache cool again. Butter is added, filling is scraped into the tart shell and AGAIN it has to be refrigerated. The recipe says to bring the tart to room temperature for 1 or 2 hours before serving – I thought, it tasted even better right from the fridge. Oh, and the raspberries on top complemented the sweetness of the ganache really well!!! Definitely on my make-again list!
When I read that Abby had made the Parisian Fruit Tarts from The Modern Baker I immediately knew I had to make them, too, because the picture was mouth-watering! Continue reading >>
There was still some rhubarb left from my eco-box and my bargain at the grocery store, so I was looking on the internet for a new dish I could use it for and stumbled upon a recipe published on Chocolate & Zucchini. Fresh fruit covered with lumps of dough and cooked in the oven sounded really appealing to me. The original recipe called for whole wheat flour, but as it was kinda late at night and I didn’t want to wake up my kids by grinding the wheat (yes, I DO have a flour mill at home and grind the grain as needed) I just used all-purpose flour I had at hand. Also, the original recipe used crème fraîche (=lightly soured cream), whereas the recipe the author was referring to was using whipped double cream (= heavy cream). I figured I couldn’t do anything wrong by using normal whipping cream. As this dish should be served warm I prepared everything as far as it was ready to go in the oven and cooked it in the oven the next day. This worked totally fine. The result was refreshing, sweet but also kind of sour. I will definitely make this again. This is the recipe I used: continue reading >>