Recipes and Tips for Foodies like you!

Strawberry Curd

My mom’s birthday this year was on a Friday, so I did all my prep the day before. I had several meetings lined up for Friday, so I did all my prepping on Thursday. I decided to bake an Angel Food Cake, and to serve with it I prepared this Strawberry Curd. Since I already made an Orange and Tangerine Curd, I wanted to try something with seasonal fruit… and when I went to get all my ingredients that morning… Strawberries everywhere! Bright red, pumped and beautiful.

This is a recipe that takes a bit of time, so I wanted this to get my undivided attention. When working with curds, you have to cook the eggs in it. And if you turn around in a second this can go wrong in so many levels. You need to stir and watch it (for just 5 minutes), but it’s best if you are not doing anything else. Oh, and save the extra thick strawberry purée for later use. Nothing goes to waste here. And the next recipe will be worth it! Trust me.

Friday came, and I served the Angel Food Cake with a choice of sauces: Strawberry Curd, Nutella and Condensed Milk. Our most excited guests were my nieces. Both of them loved the curd and got seconds for their cake. This curd has the perfect balance of sweet and sour, the lime juice gives it a touch of bitterness that it brings the strawberry flavor out to shine.

Kitty

Strawberry Cake

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Carrot Bread

It is no secret, that carrots are great for baking, as well as several other produce like zucchini, beets, sweet potato and such. When I say “I am going to bake a carrot…” you will immediately will answer “cake”. Right? Wrong. This post is for the neglected one, the one that stands in the shadow of the carrot cake and the carrot muffins. The Carrot Bread.

I had some carrots just begging me to turn them into something baked, but I wanted to stay away from the frosting. There’s just so much frosting you can take for a couple of weeks. I’ve been in and out of birthdays, baking and frosting cakes… so no. No frosting.

Browsing online, I found this version of Carrot Bread by Mark Bittman, and since I wanted to bake a quick bread (no yeast, since I didn’t have any) it was perfect. I have to confess that I misread the recipe. I added only ½ a teaspoon of baking powder, when the original recipe calls for 1 ½ teaspoons. Still the bread came out just fine. I also replaced the orange zest with orange juice, and added a dash of both nutmeg and cinnamon.

I baked two loaves, so I took one next door to my aunt and uncle the next day. I was very pleased when I went to visit them the next day to find out there was only one serving left! It’s good. And if you’re wondering what my dad said about the bread? He liked it! Of course, he would rather have me bake my grandma’s 4-Minute Cake, but he still liked it! A small victory in my book. This bread keeps best up to 3-4 days, after that it starts to dry out.

Kitty

Carrot Bread

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Foodies Freebie: July 2014 Wallpaper Collection

It’s already halfway through the year. 6 months already have gone by, and 6 more to go. We are so happy that our little community is growing. Can you believe we’re almost 4,000 foodies from all of our social media channels? That means over 4,000 screens get filled directly with our recipes, tips and ideas… without counting all the visitors we get on the site. We are in cloud 9! You can find links to all of our channels right here: Facebook, Google+, Twitter, Pinterest and Instagram.

As we’ve been doing so lately, we are loving Susan’s work for our desktop calendars. This time, we have a gorgeous pair of tomatoes to brighten your desktop. Even though it’s summer in the US, we are in the beginnings of our rainy and gray season, so we love this chunk of color for our devices. Follow Susan on Instagram if you are not yet one of her over 27 thousand followers. We absolutely love her!

As always, you can download them all for your Desktop, iPad, iPad Mini and iPhone (all Retina and iOS7 friendly).

Helga & Kitty

Foodies Freebie: July 2014 Wallpaper Collection

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Purple Potato Patties

I’ve been seeing purple potatoes in our local supermarkets lately, which reminded me that I had a recipe to share with you.  Purple potatoes have a moist and starchy consistency, I wouldn’t use them to make mashed potatoes because I think it could turn out gluey, but they are a great variety to use for roasting or baking.  I tried making purple potato patties with them, and they were an interesting side dish to add a little variety to our weekday meals.  I’d like to try roasting them, together with red and regular potatoes, I think I would cube them and roast them with some garlic, rosemary and olive oil… I’ll let you know how that turns out. I also saw a recipe for potato salad using them, which sounds interesting enough to try.

I’ve been getting a little bored with my weekday cooking lately and am looking to add some variety.  With these patties, even if it’s still potatoes… at least they’re purple!

Helga

Purple Potato Patties

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