Hope this Christmas finds you healthy and with love and peace in your heart. The rest… will come and go. Shame we forget about our hearts and wellbeing, but always remember the material and the temporary.
We are definitely having warm winter days these days, so I’m wishing you warmth and sunny days as well.
Stay safe and enjoy your end of the year in ways that warm your heart!
Managed to bake my best gingerbread until now, according to my dad. Gave it to the family, it was gone in days. That’s the saddest part of baking. How quickly you run out of your own produce.
Managed to barely make a decent puff pastry (observe the “barely” and the “decent”) and forgot to add the rosemary in the filling.
Made a dried fruit sponge that looked and tasted too gooey. I’m never doing that recipe again.
I’m planning on advancing to turkey for main Christmas dish. Also quiche lorraine and Romanian sweet bread. I’m getting old cook books from my family, going so far as a 1981 edition. So yeah, it’s that time of year when it gets serious. Everyone expects you to come up with something really flashy, not just some ugly looking pastry.
And that’s the thing with cooking: you see it before you taste it. Just like in life, you know?
I’ve been afraid to try any of the recipes in this book, but this one wasn’t too hard. Actually, I might say it’s right up there with cookies and muffins on the list of one-two-oven recipes.
The book is written by Princess Margaret of Romania and has a collection of recipes gathered from family and friends, alongside small pieces of text about them and also table manners (!).
This recipe comes from her sister, Sofia, who traded a bike for a Suzuki motorbike when she was a teen. It’s a kids cake, but it sounded nice to me and the result in the picture looked delicious. I’m planning on trying pumpkin flan sometime in the future, a recipe inspired by Sofia’s long stay in the US.
Note: the measure for oil, sugar and flour is the yogurt recipient (YR)
125 ml yogurt
1 YR oil
1/2 YR cocoa – optional
2 YR sugar
3 YR flour
2 teaspoons baking powder
FOR AN OPTIONAL CHOCOLATE GLAZE
50 g butter
100 g cocoa
1 pinch of salt
80 ml milk
1 1/2 teaspoons of vanilla essence
350 g icing sugar
I didn’t do a glaze, just went with the cake itself and added cocoa in it. You just mix everything together and bake for 40-45 min at 180 C. I baked it for 1 hour, cause of my oven.
For the glaze: melt the cocoa in 80 ml water, on low heat. Remove from heat and add the salt. Mix well, adding the vanilla and the milk. Melt the butter in a pan and remove from heat. Add the cocoa mix in there, over the butter. Mix until creamy and smooth. Add more milk if not creamy enough and pour on top of the cake.
Test the cake with a toothpick after 35 minutes, might be already done. Serve with tea.