Sunday, April 15, 2018

semolina cheese cake with apple slices

It's an expiration date for ricotta cheese. Box of ricotta, hiding behind a jar of prunes and apricot jam in a fridge. Not so small box, still somehow was able to escape my sight. Sometimes unexpected things can be found and change a course of a daily routine. Ito is barking at me. She wants a whole box of cheese for herself. Cheese lover this dog. I grab my finger over the cheese and let her try before we make wobbling cheesecake. 
One lemon, one big red apple, two eggs, some sugar and good splash of vanilla, a bit of semolina cooked in milk and ricotta is all it takes to make a day more comforting and house pleasantly fragrant. Preparation takes minutes and the oven will take care for the rest. 
The recipe for this gluten free cake was given to me by my dad. There was a time when this cake was on a menu for almost every weekend and he would make it in a springform pan and arrange apple slices on top like a bouquet. I use regular pan, oven dish 32x20cm / 7cm deep, easy to wash :). 
This cake is ideal for 6-8 persons, reasonable humans that will satisfy their cravings for sweet with one generous piece, but we were never reasonable or 'normal' plus it's so light in texture and flavor that you can grab it with a spoon and eat while it's still slightly warm (recommended only for impatient once). 

Semolina Cheese Cake With Apple Slices
500ml milk
90g semolina
2tbsp sugar
1tbsp honey
2 eggs
200g cheese (ricotta, or some other low in fat milk way cheese)
lemon, zest and juice
one big red apple
splash of vanilla
pinch of salt

Place milk and one table spoon of sugar in a saucepan and bring to boil. Cook semolina for about 3-5 minutes, stirring consistently. Set aside to cool. 
Preheat the oven to 180ÂșC.
In a bowl whisk egg yolks with other table spoon of sugar, honey, cheese and zest of lemon. 
When semolina is cool enough add cheese mixture to it, mix everything together. 
In another bowl, whisk the egg whites with a pinch of salt until stiff and combine with the rest of the batter slowly, making sure all is well combined. 
Place the batter in a slightly oiled pan. 
Slice the apple and sprinkle with lemon juice. Place slices over the top of the batter. Sprinkle with demerera sugar (optional). 
Bake for about 30-35 minutes. 
Cake should be wobbling when gets out of the oven. Leave to cool completely, if you can resist. 

 no sugar
 sprinkled with demerera sugar

..while cake bakes we go for a walk.


Next to a parking lot just across garbage containers, some people use public 'green areas' as a garden to sit, relax and chitchat. 
While others think only one thing.
Is cake ready!?

Impatient to let it cool. 
Slice of cake, if you can call it that.
Still tastes heavenly and light. 

Thursday, March 22, 2018

upside down hapiness

I must share a recipe for instant happiness. It might not work for everyone but I was blown away after just one bite. There are so many good recipes for all sorts of cakes, but this one is really something. I have tried several similar already before but this one is a killer. 
Get all ingredients you need. Turn the oven on. And celebrate extra snow with this upside down cake. Winter time in its bloom, 'cause it's Spring after all.

Almond Ricotta Cake
adapted from Liz Prueitt (Tartine All Day)

2 oranges, thinly sliced (few slices of grapefruit works just fine as well)
125ml sugar + 30ml (2tbsp) water
113g butter, room temperature
150g sugar
3 eggs, separate yolks from whites
3 lemons (zest and juice)
170g ricotta cheese
60g polenta
135g ground almonds, blanched and roasted
pinch of salt

Prepare 22cm round pan with baking paper on the bottom. Mix 125ml sugar with 30ml water and spread over bottom of the pan. Slice oranges very thinly and arrange slices over sugar. Cream butter and sugar and mix in 3 yolks (on by one). Add ricotta, lemon juice and zest, polenta and ground almonds. Whisk 3 egg whites with a pinch of salt and fold in the batter. 
Spread the batter over oranges and bake in the preheated oven about 40-50 minutes on 163C. 
Let cool for 10-15 minutes, then ease a knife around the edge of the pan, place a plate on top and turn it upside-down.

Looking at the calendar, it's Spring. Looking trough the window, it's Winter. Looking at my plate, it's upside down happiness. And wouldn't mind having it all day long!

Sunday, September 24, 2017

gjelina | garlic confit

If you love garlic this recipe is for you. Also, if for any reason you find that raw garlic is to strong for you then you have to try garlic confit. It's good for toast, pastas, pizzas, hummus, veggies, everything. Plus, while it baths in olive oil in the oven you will experience the most amazing smell, like the one from best restaurants. Trust me, this garlic confit is a must. 
Sourdough bread slices and this.. my fave and very addictive!

Gjelina Restaurant Cookbook | Garlic Confit

2 cups (480 ml) extra-virgin olive oil, plus more as needed
8 heads garlic, cloves separated and peeled
12 fresh thyme sprigs
3 bay leaves, bruised
Preheat the oven to 180°C

In a medium baking dish, combine the olive oil, garlic, thyme, and bay leaves. The garlic should be completely covered by about 2.5 cm of oil. Bake until the garlic cloves are soft, fragrant, and lightly browned but still hold their shape, 45 minutes to 1 hour. Remove from the oven and let cool to room temperature.
Store in an airtight container in the refrigerator for up to 2 months, completely covered with olive oil to prevent air from reaching them.