Hello. My name is Georgia. I bake. A lot. This is a life with autism blog but this is also a foodie blog. And it has been a while since I got this excited about a cake. It’s to die for. No, seriously. It’s so fluffy you’ll be having seconds, and thirds or fourths even – c’mon it’s so light it must be like 20 calories a slice! Make it now!
Italian lemon cream cake – even the name is yummy 😊
2 cups + 1 tbsp. Flour
1 3/4 c. Powdered sugar
2/3 c. Heavy cream
100 g. melted butter
Zest of 1 lemon
1 tsp. Vanilla
2 tsp. Baking powder
1/2 tsp. Salt
180° C oven, butter up your bundt pan and get started! Eggs and sugar first – beat them a good 3 or 4 minutes. Melt your butter and let it cool. Grate your lemon. Sift your flour and baking powder and salt. Add everything together beating the whole time and voila! Into the pan and in about 40 minutes your house will smell divine and your kiddos will be bouncing up and down for a slice of the best cake ever!
*Recipe courtesy of anitalianinmykitchen.com
If I were living someone else’s life, and by that I mean if I were Mimi Thorisson (check out http://www.mimithorisson.com – Manger) I would be in a picturesque little village in France, with kids, dogs, wine and chickens roaming about everywhere. Every time I make quiche lorraine this is exactly the image I have of myself, when I’m chopping up bacon and sauteeing onions, that I’m in some quaint little cottage in Provence or Bordeaux, hubby has brought in half a dozen baguettes from the local bakery and the kiddos (I have 3 to 4 when I’m in imaginary la-la land) are playing all-toghether in the garden. Blissfully happy and healthy.
Alas, I’m in (#ThisIsACoup) Athens and I’m sort of autism-tired these days despite the fact that the little guy is doing really well lately I’m just waiting for the other shoe to drop. Because school will be out at the end of the week and transitions are always a tough situation for any kid, let a lone a kid who is non-verbal. Anyway . . . this post was not meant to be a rant but an ode to french cuisine. Because I do love french cooking, especially salade nicoise and quiche lorraine and coq au vin just to name a few. And I have decided that for my brother’s farewell dinner (he’s going back to Boston tomorrow) I will make him the best of the afore-mentioned dishes.
For the recipe of this quiche lorraine check out this site:http://akispetretzikis.com/en/categories/almyres-pites-tartes/ellhnikh-kis-loren
It’s not your classic quiche lorraine but it’s so so good 🙂
Today marks just one day before my 35th birthday and I’ve been on a cooking roll all day. I made French onion soup as soon as I woke up and then got started on this dish – tartiflette. I just love the name, and maybe because Ratatouille was on tv last night I maybe have been a bit influenced to cook French dishes. This is a total comfort food dish. It’s creamy, it’s got bacon (my fave), potatoes . . . it’s simply delicious!! And super easy. Below is BBC’s picture and at the bottom is my outcome. Not that huge of a difference I think 🙂 Here’s what you’ll need:
- For the tartiflette, preheat oven to 200C/400F/Gas 7.
- Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.
- Drain and set aside to cool slightly.
- Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
- Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the Reblochon slices on top.
- Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.
The very first time I tried this dish I was on a little mountain village in Pylio that’s renowed for spetzofai. I fell immediately crazy in love with it!! It’s comfort food at its best!! And if you know me, you know I hold a special place in my heart for comfort food, diet or no diet.
Plus it’s super easy. Here’s what you’ll need for about 4 people:
4 country sausages
an array of peppers (1 red, 1 orange/yellow, 1 green)
2 cloves of garlic
1 glass of red wine
1 cup of water
1 bay leaf
a pinch of paprika
1 tbsp. of tomato puree
1 can of chopped tomatoes
4-5 tbsps. of olive oil
1 tsp. of sugar
salt and pepper
First, slice the sausages and sautee them in 1 tbsp. of olive oil. Set them aside.
Next, chop up the onions and peppers and garlic and sautee them as well in the same pan with the rest of the olive oil along with the puree.
Reduce with the wine, then add the water, chopped tomatoes and the herbs and spices. Sautee for 25-30 minutes and add the sausages. I served this with basmati and it was just lovely! The kiddos loved it! I need to revisit Pylio 🙂
This cake is so simple, so easy and quick and fun even my little Maria can make it. In fact, she basically did 🙂
All you need is:
200 gr. of yoghurt (I always use FAGE)
1 1/2 cup sugar
zest of 1 orange
1 1/2 cups flour
1 tsp. baking powder
300 gr. of honey
Mix your sugar with your eggs until they look very creamy, almost white in color. Add the zest, then the yoghurt and last the flour/baking powder which you’ve previously sifted. In our preheated oven this took about half an hour at 200d/C. While it’s still hot and still in the pan all you do then is heat up the honey just until it’s lukewarm and then pour over the cake and let it soak up all the honey before slicing. Enjoy 🙂
Does just a single picture suffice? Can one tell just by looking at this one picture just how absolutely divine this cheesecake tastes?Seriously, one of the best cheesecakes I have ever made and I have my baby to thank for. Little Maria absolutely would not take her usual afternoon nap so I figured this would be a good a time as any to make the dessert that I’ve been carrying the recipe around for – for like ever!
What you’ll need:
A jar of Nutella (400g)
250g of digestive biscuits
70g of salted butter (the real kind)melted
1/2 cup of heavy cream
1 1/2 cups powdered sugar
500g of cream cheese
1tsp of vanilla
All you do really is combine biscuits with melted butter, add to the dish and push down so that it’s even and then straight to the freezer. Next add the powdered sugar to the cream cheese and beat well, add the vanilla, then Nutella and finally finish with the heavy cream. Beat until it’s well-combined and add to your pan. It should stay in the fridge for at least a few hours but I couldn’t help myself and after only an hour I tasted a tiny bit and it was heavenly! Enjoy 🙂
When life gives you lemons, make lemonade! And what’s better than playing with the original, albeit plain, recipe? 🙂
What you’ll need:
1 1/2 cups sugar
11 lemons, juiced and sieved – plus 2 more sliced
2 litres water (halved)
2 limes, cubed
20 mint leaves
2 cups of cranberry juice
First, make the syrup. Boil 1 litre of water with the sugar until the sugar dissolves. Put it in the fridge for half an hour. In the meantime, squeeze the lemons and put the juice through a sieve. Add the lemon and the cranberry juices to your container of choice along with the other litre of water. Once the half hour is up add the syrup to the juice mix along with the lemons, limes and mint leaves and put it in the fridge for at least an hour before enjoying/serving. 🙂