On the ipad front? It still crashes and I will have to send it in. Oh well. Things looked better on the lunch front. I cooked a cup of quinoa in 2 cups of water in the rice cooker (brown rice setting), and was ready to make a quinoa salad: a half chopped apple, a handful of sliced strawberries, a sliced kale leaf, some salt, a few pine nuts, and a dressing made with 1 TB tahini, 1/2 lemon and 3 TB of hot water. Fabulous!
Thursday, May 23, 2013
Tuesday, May 21, 2013
It is rainy and unseasonably cold for May. But who am I to complain when big sections of Oklahoma are laying in shambles. Nevertheless, the day called for something cozy and warming, a fluffy, fresh baked Bundt cake, marbled, with the chocolate. This recipes was voted ‘world best Bundt cake” a few years back in Switzerland, and it makes for an absolute soft and fluffy texture. The trick? No cacao powder but melted chocolate, and… light cream.
Grandma’s Bundt Cake
recipe for a small loaf form or a small bundt cake
- 150 gr sugar with a packet of Dr Oetker Vanille Sugar
- 150 gr soft unsalted butter
- 3 eggs
- 90 g light cream
- pinch of salt
- 180 g all-purpose flour
- 1 1/2 ts backing powder
- 100 g dark chocolate (or chocolate chips)
- 20 g mini chocolate chips (separate)
- Spray Bundt cake form or loaf form with baking spray. Preheat oven to 350F.
- With a hand or stand mixer mix the butter and sugar and the vanille sugar until sugar is dissolved.
- Add one egg at a time, and mix well.
- Add light cream and salt, and mix well.
- Mix flour and backing powder, and carefully add to the dough. Now, separate the dough into 2 bowls.
- Melt the chocolate in the microwave in a microwave-safe dish. To avoid burning the chocolate, microwave in 30 second intervals and mix the chocolate in-between. Should be melted in 2-3min. Mix the melted chocolate and the chocolate chips to one half of the dough.
- Place some of the white dough first in the cake form. Add the chocolate dough, and finish with a layer of white dough. Draw a fork through the dough layer to get the marbeling.
- Bake cake for 50 minutes at 350F.
- Remove cake from oven, rest for 10min and then remove and cool.
- Add powdered sugar before serving.
Layering the chocolate and white dough.
Fluffy, light perfection!
Saturday, May 18, 2013
Thursday, May 16, 2013
I converted the quinoa from the other day into a quinoa salad. There are few necessary ingredients: something crunchy like celery, something satiating like chickpeas (or fava beans), something herbal (basil?), something oniony (green onions?), and some fruit (grapes). Dressing is almost not necessary if the quinoa is cooked with some flavor. For my version of ingredients at hand I used chickpeas, green onions, celery and strawberries. Perfect!
Bea also has a great recipe: quinoa salad with fava beans.