#My favorite recipes free
I like the one-two punch of salty feta and sweet dried cherries that balance each other out, but feel free to have fun with this one! Swap in a different roasted veggie, add some nuts or a different dried fruit, or use a milder cheese. I want to remind you about one of my greatest-of-all-time salads: creamy, cheesy orzo salad with roasted cauliflower. Today I will share one of my favorite riffs: the buckwheat and chocolat pound cake.Get Recipe As my gift to you, here are three of my favorite recipes from the first Cravings cookbook I’m sharing with you exclusively online! Roasted Cauliflower, Feta, and Orzo Salad Channel your inner French grandma and do what feels right.Īnd it is a recipe that lends itself to variations with remarkable grace my favorite kind of recipe for sure. Weigh the eggs with or without, add one or two teaspoons of baking powder, it will be fine. We’re not building a rocket ship we’re baking a cake. Of course, it doesn’t tell you if you’re supposed to weigh the eggs with or without the shell, and how much baking powder to add. The French ratio allows for more flexibility. The English name comes from originally using a pound each of the ingredients, but that yields a pretty big cake. This means these ingredients each form a quarter of the batter, hence the French name, four-quarters. You know how pound cakes work, right ? You weigh the eggs, and add the same weight in sugar, melted butter, and flour. I only recently discovered the beauty of homemade pound cake, and it has become one of my could-make-it-blindfolded cakes, in rotation with my French yogurt cake. I was an affineur of pound cake if you will. I liked it on the stale side, so I sliced it in advance, and let it age three to four days. I’m talking about supermarket pound cake, baked in long yellow logs and wrapped in soft paper. As a child, I went through a phase of eating Breton pound cake for breakfast day in, day out. I love pound cakes, or quatre-quarts* in French. This is something I should really try to do every spring, renovation or no: we had ourselves a few really nice hodgepodge meals during the last few days, involving chicken stock, the last porcini from our foraging expedition last fall, and some potato gnocchi as well. Just as fortunately, for the past few weeks, I’d been cooking my way through my food supplies in order to minimize the number of jars and half-eaten packages to be put into boxes, and to avoid having to toss anything from the fridge or freezer. (Still, for all that pruning, the number of boxes I ended up needing to pack up my kitchen is classified information.) If you don’t know about kohlrabi, you’re in for a crunchy treat.įortunately, for the past few years, Maxence and I have been on a steady pruning streak, donating, selling, or recycling those things we didn’t need or love to make more room for those we do, and to enjoy the blissful feeling you get when you look at your living space and there is, indeed, space. It’s anybody’s guess how long it’s all going to take - you know how it is - but at this point we have just come out of the phase that consisted in us boxing up our stuff and cramming it in our bedroom, so the workers could come in on Monday and start ripping things out. Maxence and I have decided that our kitchen and living room - which are, in fact, in the same room - needed a facelift, and after months of imagining, planning, and gathering our strength, it looks like it is finally happening. This is the salad I made for lunch the day I moved out of my apartment and into my next-door neighbor’s.
Let stand for 10 minutes, then transfer to a rack to cool.Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.Fold the flour mixture into the yogurt mixture, mixing just until all traces of flour disappear - don't overwork the dough.In another bowl, sift together the flour, baking powder, baking soda, and salt.In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil, and rum.
80 ml (1/3 cup) vegetable oil (or a bit less than 1 yogurt tub).
#My favorite recipes plus
160 grams (3/4 cup plus 1 scant tablespoon) sugar (you can use an empty tub of yogurt and measure the equivalent of 1 1/2 yogurt tubs if you used the 125ml or 4oz kind).250 ml (1 cup) whole milk plain unsweetened yogurt (if you use two 125ml or 4oz tubs, you can use them to measure out the rest of the ingredients).
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