Yoghurt cake with pistachios:
This one is more like a pudding than a cake.
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This is my cure for the sometimes-too-fatty Norwegian salmon we get in spring. Lightly brush with neutral oil, sear it face-down for 5 minutes until the flesh caramelizes into a crusty dark golden, then turn it and mop up the excess fat. Cover the top with a glaze of miso, lime, ginger, rice vinegar, sriracha, and a touch of garlic and honey. By the time it’s done, it has lost all its flabbiness and is crusty and fragrant. OH has a natural aversion to foods that are jelly-like (a state he delightfully calls “glibberish,”) and this seems to fix that. Leftovers make a lovely paté.
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Looks very delish 
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OH and I come from two different worlds of spargel…I grew up with green, he with white. His family comes from a prime spargel-growing area and has ingrained ideas of what spargel should look like and how it should be treated, so I have learned to prepare it “right.” (For example, no pink or purple streaks or super-fat spears allowed!) I steam it sitting on its pared skins and serve it with grandmother’s rich hollandaise. My first memories in the kitchen are of stirring the half-dozen egg yolks in a double boiler while she added the pound of butter bit by bit. I do it the easy pared-down way with 2 yolks, a tablespoon of warm lemon juice, and 125g of melted butter in an immersion blender. Normally, tiny potatoes accompany, but last night we had rösti and a plate of local hams.
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Looks legit 
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Better here. Not nice for cows and flowers thread.
I’m team charcoal 
. I been looking at the grill since 15h00. First seal with high heat, then the patience of a saint for low heat on all sides. It will be pink and juicy inside at the end. Salt directly on the plate
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Yes, me too. I grew up on the ex-Yu version called rolat, a sponge cake spread with jam and rolled while still hot, sliced and eaten. I now make it quite often, it’s so simple and tasty.
PT tuna packed in olive oil is a bargain. Drain and mix with minced spring onion, a dab of Maille Dijon mayonnaise, one egg, and just enough panko to hold it together. Saute the patties in the tuna oil and make a sauce of fish fumet, butter, and capers (OH loves his capers!) Serve with rice, parsley, and broiled cherry tomatoes, with a side of spicy coleslaw.
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What is panko?
Panko is breadcrumbs basically
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Yes, BUT larger and with more texture. We basically use them exclusively now when deep frying.
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I use it for tuna sandwiches. yep
Here’s why panko is so so so different from regular bread crumbs:
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Some of the cakes my wife is baking (all 100% edible components)
This has developed into a big hobby !
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Stunning!
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The shoe takes the cake.
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Yep, the “shoe-cake” was a weird wish of a son of a friend, who was addicted to VANS, so the cake was done as a 100% edible replica…
(including all the stitching and detailing)
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This summer has been schizo. After the most gorgeous end-of-week weather for the Rallye, yesterday looked like November. And from today on, we have August. The lavender has gone crazy, so I made lavender-and-lime ice cream. Had to share a small bowl on the terrace with OH…I feel so naughty having ice cream for breakfast!
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Perfect dinner for a hot evening…mix equal amounts of ricotta and high-quality tuna packed in olive oil, add some chopped capers and a few scallions. Roll it up in strips of crisp cucumber, top with tomato wedges and a confetti of capers, chives, and bell pepper. Serve with avocado-cilantro salad and lime dressing.
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