aquaprofunda: Lemons (lemons)
Berries   berries starting to soften   Jaaaam! First batch of crackberry.

This one is known colloquially amongst friends as “crackberry jam", and I have to say it definitely is the best in my repertoire of preserves. Often people seem very impressed with the fact that I make my own jam, and express awe as if it’s a great effort - it isn’t! It’s enormously easy. Easier than cooking most meals. And the recipe basically comes off the back of the pectin packet. Here’s my version of it.

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aquaprofunda: Lemons (lemons)
I made amazecake!This is a recipe from a coworker's mum, and I have to say it's the best chocolate cake I've ever made. The cake itself is still warm, and I'm just wiping off the crumbs of my first slice!

I'm not a fan of sweet/rich cakes, and this one is perfect. Just chocolatey enough, just sweet enough, dense enough to hold together without being gooey.

Ingredients


  • 2 cups sugar

  • 2 cups plain flour

  • half cup cocoa

  • one teaspoon carb soda

  • quarter spoon salt

  • 2 eggs

  • three quarters cup milk

  • three quarters vegetable oil

  • 1cup hot water

  • 1 teaspoon vanilla essence

Method


  1. Sift all dry ingredients together

  2. Mix together liquids (beating eggs in process)

  3. Add liquids to dry ingredients, mix well

  4. Bake in oven 200 degrees 9x9 cake tin for one hour or until cooked (mine took about 1.5 hours)


aquaprofunda: An eye reflected twice in a cut mirror. (Default)
Yet another re-post from double joint.

Fried Gnocchi with Mediterranean 'Vegetables'



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It is SO DELICIOUS. The caramelly garlic and olive oil goes perfect with the texture of the gnocchi, and the various flavours with the antipasto is a perfect complement. Having everything the same bite-size makes for a great balance of flavours when you're eating, too. Usually when I make pasta I make a tomato-based sauce that I throw things into, but I absolutely love this method of just tossing big chunks of things in with the chunks of gnocchi without glueing it all together with any sauce. And it is so damn easy, and antipasto vegetables can hang around the fridge (and/or cupboard) for months and months.

Creative Commons License
Fried Gnocchi with Mediterranean Vegetables by Emily Turner is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
aquaprofunda: A thick woolen scarf wrapped around someone's neck. Their mouth is visible above it. (Scarf)
Hullo gentle readers, [personal profile] anatsuno and I have decided that though we gave it a good go, we're terrible at keeping up with joint projects so we're (sniff!) quietly shutting down doublejoint. I am, however, going to migrate my recipes slowly over here, and hopefully continue to post more on [personal profile] aquaprofunda in future.

Here's the first:

Chai Pear Cake (with bonus Pear Chai!)



Oh my goodness. I just improvised the most amazing cake.
Best cake EVER

This is based on my banana cake recipe - I figured that if I kept all the quantities in the right place, I could add different flavouring and just switch out the type of mushy-cooked-fruit.

Pears are in season right now, so pears it is! Most pear recipes I found were all about keeping the pears whole (and stewed), or layering them for an upside-down cake, or leaving whole chunks in. But I needed a mushy mass of them, so I decided to stew them and make a puree to go into the cake. And what better to stew them in than CHAI?

The cake I wound up with is so amazingly delicious. Somehow moist and fluffy at the same time, with the perfect amount of richness with the brown sugar and spices to offset the freshness of the pears. I am so very pleased with it!

There are a few steps to this, but it's totally worth it.

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aquaprofunda: An eye reflected twice in a cut mirror. (Default)
Brownies of amazingnessI've been going through a bit of a manic domesticity phase lately, and giving our fantastic kitchen a thorough workout. Here's some stuff I've been cooking:




And I just took a loaf of zucchini, sunflower seed & lemon bread out of the oven. Made with lemons from mum's garden and the first zucchini harvested from ours.


What have you been cooking?

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