I tried this bread for the first time just 1 week ago and since then I’ve already baked 3 loaves because it’s so good that I just can’t get enough. It’s my favourite recipe of this fall so far. The recipe has obvious US origin and the key ingredient is canned pumpkin pyre which can’t be found here in Bratislava as it’s simply not produced. I replaced pyre with mashed roasted pumpkin and it worked perfectly. I also found that crunchy peanut butter works better than creamy one as parts of peanuts in baked bread give extra “wow” factor.
Cookbook project has taught me a lot of new skills and quiche baking is one of them. Quiches featured in the book have mostly a puff pastry base. Puff pastry is a nice dough, but as I’m always trying to avoid wheat flour I was interested in other options. So I found that corn polenta can be one of them. Here is a recipe for polenta quiche with lentils, tomatoes and bell peppers. Isn’t it nice, to combine New World crops in a French baking technique?
Small notice before I start. I found that a lot of people don’t like polenta. May be the trick is that you have to use liquid with intense taste for making polenta. It could me milk, mix of milk and cream, cream, vegetable or meat stock. Just “water and salt” combination is not enough 🙂
I honestly tried to break this “no meat recipes” circle in my blog but it’s hard to switch to other topics when you have fresh rhubarb in your fridge. So the recipe of rabbit stew will wait until I get enough of rhubarb. This week I decided to combine sour rhubarb with sweet bananas in muffins (muffins are my current baking favourites as they are so easy to make and can have so many varieties). Inspiration for this recipe was found on Rhubarb Central which is a great page where you can find everything about rhubarb.
Well known rule “Good things come to those who wait” works perfectly. What was waiting for me in almost empty Tesco on Sunday late evening? Right, it was long long waited rhubarb. It was even on sale and a good bunch cost unbelievable 15 cents. Was I happy? Oh yes, considering that I was trying to buy it during last 3 weeks. This weekend recipe will have obvious topic: rhubarb cake.
I‘ve tried to bake these muffins for 3 times and each time I failed: they were or too dry and reminded cookies, or didn’t rise or “exploded” in the oven. despite of the fact that I followed the basic recipe, something went wrong (obviously the author just used baking powder with another “baking power”). Fortunately the fourth attempt was successful so I can finally share the recipe.
It took me over a week to write down this recipe, but finally here it is. Some general information to start: paska (the name of this cake in Ukrainian) probably is the most difficult cake I’ve ever baked. You have to be calm and patient to perform all steps of its making in a right way. As a result you will get absolutely stunning cake which can be fresh for some months after being baked. A popular question is “what is the taste of paska?” Well, if you know what Italian panettone is, you know the taste of paska. These cakes are not twins, but they are very close relatives. Paska is one of the staples of Easter celebration for Orthodox Christians. Every family bakes paski to share them with friends and family members.
What’s your opinion on leopard pattern? Controversial as it is in the fashion world, I like to think about it more in terms of marketing and psychology (it reminds me of the beautiful archetypes of people living in caves and wearing animal skins). That said, I’m not sure if I’ve ever had something animal printed at home 🙂 Leopard print cookies are the rare exception as they are easy to make, taste heavenly and last, but not least – they are Oh so very photogenic!