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Archive for January, 2013

♩♫♩♩”Ja må de leva, ja må de leva, ja må de leva uti hundrade år……”♩♫♩♩

There are lot’s of birthdays to celebrate right now. My husband is turning….well he is having a birthday. And another very important one is that my blog is turning 1 year!! I can’t believe it already has been a year since I started blogging. It has been so much fun. I really enjoy sharing my favorite recipes with all of you and also come up with some new ones. Your feedback is great. And the support I have gotten… Thank you so much. It is so exciting every time one more person is “following” me and my blog. It is so inspirational and it really keeps me going. I just love it.

Since we are having all these important birthdays, let’s just enjoy them with the best birthday cake there is. Princess cake.

Princess cake is my absolute favorite cake. It is probably one of the most common cakes at home (if you don’t count the regular strawberry cake of course). It is served for any occasion or holiday. Luckily it is also my husbands favorite. It is a light (not light as in low calorie…sorry. Light as in fluffy and airy.) The only hard part is to roll out the marzipan “lid” very thinly. You can buy already made marzipan in many specialized grocery stores (you just add some food coloring). If you can’t find that, just do your own. When I was younger there really was just one version. A pink cake with a pink rose on top. Now you have them in pink, green and white… Perhaps even more colors. The filling can vary slightly but it ( in my opinion) should have a raspberry jam on the bottom layer, vanilla creme on the second layer and whipped cream for the top layer under the marzipan “lid”. Ok, enough of this teasing…. I better just cut to the chase and give you the recipe.

Here is the world-famous Princess cake.

Happy birthday Älskling and happy birthday to my blog. “And many more….”

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Princess cake.

Serves 10-12.

The cake;

4 eggs

1 c. granulated sugar.

1/2 c. flour.

1/2 c. potato flour (potato starch).

2 tsp. baking powder.

(If you rather use your favorite sponge cake recipe that is ok to use for this cake.)

Marzipan “lid”:

About 4 oz. of marzipan.

Food coloring of your choice.

Powdered sugar.

Filling:

1 cup vanilla cream or vanilla pudding.

1/2 – 1 c. raspberry jam.

1 1/2 c. whipped cream.

Directions;

Butter a spring cake-pan (10-12″) and add a little flour that you shake around in the pan, making sure all of the pan is well buttered and covered in flour. This is instead of breading with bread crumbs.

Whip sugar and butter until light and fluffy. Mix all the dry ingredients together. Add the dry ingredients with sugar & butter. Pour the batter into the cake pan. Bake in a 350F (175C) degree oven for about 40 minutes. Place the cake in the lower parts of the oven. When done take the cake out of the pan and let cool completely.

Mix the marzipan and food coloring. Roll it out until very thin (and as perfectly round as you can). Roll it out on a piece of wax-paper so that it doesn’t stick as easily.

Cut the cake into three layers with the top layer being the thinnest one. Add the raspberry jam onto the first layer. Make sure the jam reaches all the way out to the very edge (this applies to all different fillings and layers).

Place the second layer on top of the first. Add the vanilla cream/pudding. Make it a little thick so it is well saturated into the cake. Add the third layer. Whip the heavy cream. Spread on the cream. Make sure it is a nice and thick layer.

Add the thinly rolled out marzipan “lid”. Make sure it is well centered.

Straighten out any fold at the very bottom of the lid. It is ok to have a few folds. It makes it look home-made. Cut off any unevenness from the bottom of the marzipan.

If you would like to, make a little flower out of any left over marzipan. Roll out a little piece and place a rose-leaf onto it, pressing it down to make an imprint. Cut around with a small knife (sprinkle with some cake glitter or light food safe coloring/powder- Note that it is optional).

Sprinkle over some powdered sugar all over the cake “free hand”with a sieve or use a stencil for a pretty pattern.

Enjoy!!!

 

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Press some rose leaves or any other kind of leaf into some marzipan. Cut around the leaf.

Press some rose leaves or any other kind of leaf into some marzipan. Cut around the leaf.

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Marzipan flowers and leaves are easy to make.

Roll little balls/marbles of the marzipan. Press them flat with your fingers. Shape into leaves. Put them together into a flower shape. Cut off the bottom part that becomes a little “clumpy” when you add all the leaves together.

For the leaves I have just flattened out some of the marzipan and then pressed down some rose leaves to create an imprint. Cut around the leaf and take off access marzipan.

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As a final touch you can brush them slightly with some cake glitter or coloring. Usually these flowers are colored by food coloring, but I think they are really pretty in their “natural” color.

Enjoy!!

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Like everybody else, I feel like eating a little lighter. It is the beginning of the year and the start of all our healthy promises.

But right now, I have to eat “soft” food since I just had a tooth removed. Yikes… But It is what it is. It had to be done…

Tofu hasn’t really been my thing but my friend Lisa has been introducing me to different kinds of Tofu and I must say, it can actually be really good. Lisa get’s sticky rice from a Korean place we go to sometimes, and to that she eats super soft Tofu. In the beginning, it looked really bad to me and a little plain, but she is right, it does taste pretty good. I tasted it the first time when she had dunked a big chunk of it into my Udon noodle soup. She is faster that the eye sometimes… I survived and now I actually buy tofu on my own. That is a big step for me. But I feel good about being good, if you understand what I mean. While being out with my husband the other day, I actually ordered crispy Tofu at my favorite noodle place. NO NOODLES!! Wow, what a victory that was.

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Tofu & Eggplant in a Miso broth.

serves 2-3.

One eggplant, cubed into aprx. 1″ pieces. (If you use Japanese eggplant, take a bout 3-4 since they are so small).

2-3 scallions. Cut on the diagonal, into small pieces.

1 fresh hot pepper. Any kind (Optional. You could also use a little dried red pepper flakes).

1/2 -1 box of soft Tofu (or the Tofu of your choice). Cut into 3/4″-1″ pieces.

2 c. water.

2-4 tbsp. Miso paste. Any color.

A splash of oil for frying the eggplant.

You can add any herbs or spices of your choice. It happens that I add a splash of soy sauce or tempura sauce.

Directions;

Heat up the oil in a medium low heat pan. Fry the eggplant until it is starting to get a little soft. Add the miso paste and water. Taste as you go, and add as much of the Miso as your taste buds require. I usually would take about 3 tbsp. for a pot of Tofu & eggplant. Add the Tofu. Let heat through slightly, don’t let it cook. Sprinkle over the chopped scallions and hot pepper.

This is perfect with any kind of meat as well. 

Soft, fast and easy… Not forgetting that it is also healthy.

Enjoy!!!

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Set the taste buds on zero. Start the new year with new & fresh infused oils and vinegar’s.

Of course this is a great thing to do in the summer when you might have access to fresh herbs in a garden, but you can still buy nice fresh herbs in a well assorted store in the winter or use those dried herbs that you have in your food pantry.

I love to use my infused vinegar’s for so many things. For cooking veggies, on fish, in dressings, as meat tenderizers, taste enhancers and so many other things. A splash of vinegar at the end of cooking leafy greens keeps them green. Sometimes you just need something that can cut the heaviness in a dish, or that can just “lift” the taste. An infused vinegar can be kept for about 6-8 months. Some people say you need to keep them in the fridge to be sure they are ok. Personally, I don’t. I keep them in my food pantry (cold storage in my basement specially built for food) and in my kitchen. When making your own favorite vinegar make sure it is 5% or higher (5% is what is mostly sold in grocery stores).

The infused oils are a little harder to keep. You also need to be very careful with food safety. If you add fresh herbs to oil, bacteria can start to grow. All water based ingredients can have the “botulinum toxins” start growing in the oil. The bacteria need water to grow, so if you really want to be safe, add dried herbs or spices. You should also use a very high quality oil. And for safety reasons, keep it in the fridge. An infused oil only lasts a week or two.

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Infused Oils and Vinegar’s.

Find some really nice bottles with good corks or stoppers.

Since you need to be careful with the oils, it is better to make smaller amounts but more often.

Also remember to use good Oil & Vinegar.

So the basic idea is to put the herbs or spices and then pour over the oil or vinegar.

For my oils I usually do one Basil Hot Pepper combination. Sometimes I add roasted garlic to it.

I would also make a Mint version (I prefer to use spearmint).

I usually make a strawberry oil that I use for vinaigrettes. Delicious!!!

I use extra virgin olive oil.

Since the herbs are very fragile, you should remove them after 24-48 hours. I try to keep them a little longer in the bottles, but you need to be very careful with the kind of herbs you are using. If they are dried, you are a little “safer”. There is another way of making oils where you heat the oil up on the stove and let the herbs simmer with the oil for a while. If you choose to heat it up, make sure it cools down completely before adding to a bottle and putting on a stopper.

For the Vinegar’s I really add all sorts of different herbs, spices, fruits, berries or vegetables.

My favorite is to use fresh strawberries, raspberries or apples.

Hot Peppers and citrus zest is also a classic in my house.

Of course I would make some that has a combination of herbs, such as Basil (a few different kinds), Thyme, Tarragon or Mint.

Make sure all liquid covers the herbs & spices well.

I let the herbs and things stay in the bottles while storing them. If you use something that looses its color, you might want to remove it, but otherwise the vinegar pickles it and keeps it safe.

Enjoy!!!

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