Recipes and Tips for Foodies like you!

Apple Butter

We love this apple spread. And it’s not Apple Butter… it’s Apple Butter. It’s called butter because of it’s smooth and spreadable consistency, just like room-temperature butter. You see, there’s not a bit of butter in apple butter. Fruit butters are common throughout Eastern Europe, since it has just a few ingredients, it was a no-mess recipe to use all the excess fruit.

This is a basic compote, but instead of you peeling, cutting, cooking, mashing and straining… you just grate, place in the slow-cooker and let it do the work for you. This recipe makes plenty of jars, so you can share with your family and friends.

This slow-cooker apple butter will fill your house with amazing scents all throughout your day. The only extra ingredients are a little brown sugar and a cinnamon stick. The original recipe calls for twice the sugar, but we feel that this little is more than enough since our apples were already sweet. This spread is perfect on morning toasts, oatmeal, ice cream and cakes… it’s a versatile little fruit butter.

Kitty

Apple Butter

Continue reading

Angel Food Cake

One of the baking memories I have with my mom is making Angel Food Cake. The excitement of the sweet light cloudy-like cake was only a part of it. The main event: defying gravity by cooling the cake upside-down. It was truly something I enjoyed. The one thing we had trouble with was the pan. We had two pans that are great for regular cakes, but they both were 1-Piece pans, making taking out the cakes an adventure on its own. A few weekends ago, I got to buy a new 2-Piece non-stick pan but they didn’t have the ones with lil’ feet. So, if you’re looking to buy a new pan, definitely get this one here: 2-Piece Angel Food Cake Pan with Feet, as it makes it turning upside-down a breeze. Since my pan doesn’t have feet, I used two small loaf tins upside-down as the base where the Angel Food Cake Pan would rest. That way it cooled faster and as it should: upside-down.

Now, this cake consists mainly in whipping egg whites and folding the dry ingredients: it has no rising agent (leavener) nor fat. So, in order for the cake to rise properly and stay risen, you don’t grease the pan. If you do, it will prevent the cake from rising properly as the egg whites won’t be able to hold on to the pans’ sides.

When separating eggs, I find that using 3 bowls and an egg white separator like this one helps quite much. You don’t have to worry about passing the egg between the cracked shells (which can make your yolk break). You place the egg white separator over bowl #1, carefully crack the egg, let the separator catch the yolk. Transfer the egg yolk to bowl #2 and then the egg white to bowl #3. Then, you start all over again. The beauty of this, is that if one of the yolks breaks or you get egg-shell on any of the separated eggs, you just have to switch bowl #1 for a clean one instead of redoing everything again, as you need no yolks in the egg whites for it to whip properly.

The cake is really easy to make, but you need time. You need time to separate the eggs, sift the dry ingredients several times and time to let the cake cool upside-down (fun fun!).  And since it has no butter in it, you can have a slice or two ;)

Kitty

Angel Food Cake

Continue reading

Orange & Tangerine Curd

A few weeks ago, I had a suggestion from YouTube to watch a show called The Great British Bake Off from BBC. Oh YouTube, you know me so well. I got subscribed to the channel, found a complete season on it (YAY!) and fell in love with both Mary Berry and Paul Hollywood.

Now, let me tell you about the hosts of the show. Mary Berry is a jane Queen of all trades: Chef trained at the Cordon Bleu in Paris, in the 60s she became the cookery editor two magazines. TV Show host, cookbook author… she does it all. And she bakes… like no one. I like to think that she is the Queen of Baking. From what I could see in her videos (I’ve been watching her stuff non stop!) she is amazing. I’d love to meet her or just be around when she’s cooking.  Now, Paul Hollywood is a character. He is tough and serious as Gordon Ramsay is (my dream chef!) on the show. Well, Paul Hollywood is the son of a baker, he stepped into the family business later on (trained to be a sculptor, imagine that!). He has appeared in many shows, and honestly, he explains bread baking like no one’s business. He makes it look so easy! Bread I shall tackle next.

Anyway, inspired by one of the Technical Challenges from The Great British Bake Off, I decided to prepare an Angel Food Cake (you can find the recipe here) served with this Orange and Tangerine Curd with Vanilla Beans. I think I would’ve killed it in the competition! Ahh… a girl can dream.

Kitty

Tangerine Orange Custard

Continue reading