Wednesday, August 27, 2008

Blueberry and Yoghurt Cake

What! no cookie this week? Exactly. You'll find here all kinds of delights apt to be enjoyed both at breakfast and afternoon tea: cakes, breads, bars, muffins... we'll see.
I love this cake pan. My grandma gave it to my mother and she gave it to me, toguether with other kitchen tools and Simone Ortega's cooking book, a true classic: 1.080 recetas de cocina, when I left home. From the same series there is another pie form with a detachable bottom that I love. You catch my drift, mom? This is an old tin, you have to dry it up really fasta and good after washing it, otherwise it rusts. I like its shape, longer and narrower and its mustered walls.

We are quite a bunch of people at home now, with Jörg's visit, so I thoght I could bake this cake for breakfast. It's just a variations from the well known yoghurt cake. Everybody knows it, but I made some changes so here I write it:

Blueberry and Yoghurt Cake

  • 3 eggs
  • 1 plain yoghurt (125 ml.)
  • 3 yoghurt messures flour
  • 2 yoghurt messures sugar
  • 1 yoghurt messure sunflower oil (or olive oil)
  • 1 teaspoon baking powder
  • 1 lemon: zest and juice
  • 300 gr. frozen blueberries (or fresh)
  1. Grease and flour your cake tin. Preheat your oven at 180º.
  2. Mix ingredients except blueberries, until you have a smooth batter.
  3. Add blueberries and don't stir much (the batter would turn blue)
  4. Bake for 45 min. to one hour.
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Friday, August 22, 2008

Macaroni with Green Asparragus and Mushrooms

So yesterday we came back hungry from our tennis class. No wonder, after class we still had energy to run 20 minutes.

Anyway, I opened our fridge and I saw green asparragus and mushrooms. Very well, they had to be eaten and we were hungry, so I took out my wok and made this sauce, to eat them with pasta. I don't think I'm being very original, but I can proudly say I didn't need a recipe to come up with this. The recipe:
  • A macaroni pack (or whichever pasta you like best)
  • 400 gr fresh green asparragus
  • 300 gr fresh mushrooms
  • 200gr whipping cream
  • 2 big garlic cloves, minced
  • olive oil
  • gratted parmesan cheese
  • pinch of salt
Wash asparragus and mushrooms. Cut asparragus in four pieces each and slice the mushrooms. Cook with some olive oil over medium heat in your wok or skillet.
When mushrooms star to leave water, add garlic and salt. When they are done, add the whipping cream. Let boil for some seconds and set aside.
Cook the pasta of your choice following the pack's instructiosn.
Mix with sauce.
Add so much cheese as you fancy, or as you have.
Serve hot and inmediatly.

I guess you can add pepper and all kinds of spices and herbes like oregano, basil and Lord knows what. I like the pure taste from the vegetables and prefer not to use to many herbes. Besides, they make my digestion a lot harder, my stomach is never been the same after my children's birthdays...
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