Ovo Rocks Rock Cake

While I visited my family in Switzerland, I also put time into my goal of trying all of the Ovomaltine products and during this process I picked up some Ovo Rocks. I also learned that my cousin’s wife also shares my Ovomaltine obsession and is nicknamed Ovo-martine.

Any-how, since I’ve already made Ovomaltine-scones, I decided to make rock cakes. I based my basic portion of flour to sugar to liquid to etc., off of Ruby Tandoh’s rock cakes. As a quick side note, I adore Ruby Tandoh’s books and writing style and am eagerly awaiting the third book Eat Up that she teased on twitter.

The recipes makes four, but you could double it for eight rock cakes. If you don’t have access to Ovo Rocks and European-style Ovomaltine, use Maltesers and cocoa powder.

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Ingredients

  • 1/4 C (50g) Dried Cherries
  • 1 T European Formula Ovomaltine (or Cocoa Powder)
  • 1 T Milk Powder
  • 1 1/2 t Sugar
  • 1 t Vanilla
  • ½ C + 2 Heaping T (75g) All-Purpose Flour
  • ¼ C + 3 T + 1 t (50g) Rye flour
  • 1 3/4 t Baking Powder
  • A pinch of salt
  • ½ C Unpacked (63g) Brown Sugar
  • 5 T Unsalted Butter
  • A Little Over ½ a C (50 g) Ovo Rocks (Or Chopped Maltesers/Malt Balls)
  • 1 Large Egg Yolk
  • 2 T Brown Sugar for Sprinkling

Instructions

  1. Preheat the oven to 350°F/180°C.
  2. In a small bowl mix the milk powder, ovomaltine, sugar, vanilla, and dried cherries. Add enough hot water to cover them.
  3. In a large bowl mix the flours, first part of the brown sugar, salt, and baking powder. Now mix in the butter in with your hands until the pieces of butter are no larger than peas. Now mix in the ovo rocks.
  4. Drain the cherries and save the liquid.
  5. Gently mix the yolk into the flour mixture until it forms a sticky dough that can be made into a ball that sticks to your hands, add some of the reserved liquid if needed (I needed 3 T of it).
  6. Break the dough into eight four even pieces, placing them on a prepared baking tray, and sprinkle with the reserved brown sugar.
  7. Put them in the oven for 20-25 minutes until nicely browned.

Gooseberry Salsa

I’m visiting my cousins in Switzerland and they suggested we make Mexican food (probably since I come from California, or just because Mexican food is delicious). We decided to make tacos de carne asada (using the meat marinade from this book), but we needed a decent salsa to top it. My usual go to salsa verde, was not accessible using the ingredients from Coop or Migros. We decided to use the cousin of the tomatillo, the gooseberry, to make the salsa instead. I put together the ingredients and had my younger cousin blend them. The tacos were delicious and we had mangos with chamoy for dessert.

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Ingredients

  • 9 Gooseberries (Topped and Tailed)
  • 2 Small Onions (Sliced in Half)
  • ½ to 1 Bulb of Garlic (Sliced in Half)
  • 4 Hot Red Chilis (Any Kind Works Really*) with the stems removed
  • Bunch of Cilantro Chopped (About 1 C)
  • Salt and Pepper
  • Olive Oil
  • Vegetable Stock

*I just asked my cousin which chili was hottest while we were shopping so I don’t remember the name, any would work though as long as it is hot

Instructions

  1. Heat the oven to 200°C/400°
  2. On a greased or parchment paper covered tray lay out the gooseberries, onions, garlic and chilis.
  3. Drizzle them with olive oil and some salt and pepper.
  4. Cook them for 10-15 minutes until they start to look charred.
  5. Remove the garlic paper and then blend them with the cilantro, adding the stock as needed, to form your desired consistency.
  6. Enjoy with chips or on tacos.

 

Israeli Couscous Savior Salad

Last night I was making dinner for guests and thought I could save time by using a food processor on the potatoes. That was stupid and they became gluey, which is gross. I would be ashamed to serve them and decided I needed to make another starch, and fast. This salad includes all my favorite parts of grain salads I’ve tried in the past and is dead easy to put together.

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Serves four as a side.

Ingredients

  • 1 1/3 C Dried Israeli Couscous
  • 1 3/4 C Boiling Water
  • 1 T Olive Oil
  • 1/4 C Chopped Sweet Onion
  • 1 t Sumac
  • 3 T Red Wine Vinegar
  • 1/4 C Sultanas
  • 1/4 C  Crumbled Bulgarian Feta (or any other Feta, theirs is just my current favorite)
  • 1/4 C Toasted Pine Nuts
  • 1/4 C Minced Parsley

Instructions

  1. Put the couscous and oil in a sauce pan and brown them. Then add the boiling water and simmer until cooked for about 12 minutes.
  2. While it is cooking, mix together the onion, sumac and red wine vinegar in a small bowl. If the red wine vinegar doesn’t completely cover the onions add water to make it do so. Let this sit.
  3. Fluff the couscous when it is done cooking. Drain the onions and mix them in. Mix the rest of the ingredients in.
  4. It’s best served hot.

Bee and Puppycat Food

I am a HUUUGE fan of Bee and Puppycat! So much so that I themed the birthday where I became an adult after it.

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Instead of a cake, I made Puppycat Sufganiyot based off of the donut from the cover art of the first episode. I made the actual sufganiyot by taking My Name is Yeh’s dough and filling it with A Brown Table’s blueberry chocolate jam to achieve that midnight sky look. I decorated it with strawberries, chocolate, a leaf and sour cream frosting.

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For my main dish I served the “perfect sandwich” from the comic books using this bread, herby goat cheese, lox, spinach, hardboiled eggs (I didn’t fry them because I wanted to serve finger sandwiches), and avocado.

The teas shown in the right picture came from Emma Mctea’s Bee and Puppycat blends, all of which are excellent.

Unrelated to my birthday party, I also decided to use the lamb curry from Japanese Soul Cooking to recreate the above screen capture.

 

Spilled Milk Tea Roulade

I have made a series of tea blends with Adagio. I was making a cake roll and I thought the Spilled Milk Tea I had made would go well with what I was doing, so I went along with that feeling and made this cake roll. Its based off this recipe.

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Ingredients

Cake

  • 4 Eggs, separated
  • ¾ C Sugar
  • 1 T My Spilled Milk Tea (finely ground)
  • 2 t Vanilla
  • 1 t Almond Extract
  • ¾ C Cake Flour
  • ¾ t Baking Powder
  • ¼ t Salt

Filling

  • ½ C Almond Butter
  • ¼ C Cream Cheese
  • ½ C Powdered Sugar
  • 1 ½ C Heavy Cream
  • 2 T Chocolate Syrup
  • ⅓ C of Chopped Chocolate Caramels

Instructions

  1. Heat the oven to 375°F/190°C.
  2. Mix together the egg whites until fluffy.
  3. Combine the flour, baking powder, salt and tea in another bowl.
  4. In yet another separate bowl, mix together the egg yolks, sugar, almond extract, and vanilla.
  5. Combine the dry ingredients with egg-yolk mixture. After this has been combined mix in the egg whites.
  6. Pour the batter into a 15 in x 10 in/ 38 cm x 25 cm inch pan that has wax-paper lining.
  7. Cook this in the oven for ten minutes.
  8. While it is cooking mix together all the ingredients (except the chocolate caramels) for the filling with an electric mixture until it looks ugly and stays that way one the electric mixer is done.
  9. When the cake is done, drop it onto a tea towel smeared with powdered sugar, roll the cake using the towel and let set for ten minutes.
  10. Once the time is up, spread the filling on the cake and dapple it with the chopped chocolate caramels. Roll it back up and enjoy.

Chive Corn Cakes

I really like corn and have been craving corn cakes lately. Last year I made these with my Grandmamam, but I wanted to try something new this time. I like mixing miso with corn so I decided to base the rest of what I did around that. I also really like chives so I made them the main flavor.

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Ingredients

  • 1 1/2 C Frozen Corn Kernels
  • 1/3 C of Roughly Chopped Chives
  • 2/3 C Flour
  • ⅓ C Masa Harina
  • 1 t Baking Powder
  • 2 Dried Kashmiri Chilis
  • 1 t Brown sugar
  • 1 Beaten Egg
  • 3 T Greek Yogurt
  • 1/2 C Milk
  • 1 T White Miso
  • 2 T Butter
  • Oil for Cooking

Instructions

  1. Add the corn and chives to a food processor and turn it on. After they have been combined, add the flours, baking powder, chilis, and brown sugar. After this has all been combined in the food processor, set aside.
  2. Melt the butter in a sauce pan, and then add the miso and mix it together a litte.
  3. In another bowl, mix the egg, yogurt, milk, and miso-butter.
  4. Add the we ingredients to the food processor and combine.
  5. Cook like you would pancakes and then enjoy!

Borage Lemonade

I really do love eating flowers. So when I saw a dried packet of unknown flowers in the spices section of the supermarket I bought it first and asked questions later. When I got home, most of the recipes I found online for borage required fresh flowers/plant parts, so they were out. However I also found that its supposed to taste like cucumber. My copy of The Lemonade Cookbook (my favorite source of salads) has cucumber lemonade, so I checked what they paired it with- mint. So I made a borage-mint simple syrup and mixed it with lemon juice and water.

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Ingredients

Serves 6

For Borage-Mint Simple Syrup

1/2 C Water

1/2 C Sugar

3 T Dried Borage Flowers

1 T Dried Mint

For the Rest of the Lemonade

3 C Water

1/2 C Lemon Juice

Instructions

  1. Mix together all of the simple syrup ingredients in a saucepan. Let simmer for 5 minutes until sugar is all dissolved. Let it cool for 10 minutes, and then strain out the flowers and mint.
  2. Mix it with the rest of the lemonade ingredients and enjoy.

#MarioMonth Honey-Shroom “Cake”

I’m participating in Fandom Foodie’s Mario Month (more info here). While I wish I could get real honey mushrooms, sadly I’ll just have to settle for run of the mill supermarket ‘shrooms. I used to play Paper Mario and the Thousand Year Door, but could never get very far as my Game Cube did not have an SD to save my data on. I no longer play the game, but I’ll relive my memories by making a Honey-Shroom “Cake” inspired by honey shrooms and shroom cake. This dish is not a true cake, but a sweet potato dish, as I thought the mushrooms would complement the potato better than a traditional cake (but maybe that would work well too). I left the amounts of sweeteners and butter un-precise so people could get them to their own tastes.

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Ingredients

Bottom & Top Layer

  • 1 C Mashed Sweet Potato
  • Date Molasses to taste
  • Salted Butter to taste

Middle Layer

  • 1/2 C Mashed Sweet Potato
  • Honey to taste
  • Salted Butter to taste

Mushrooms

  • 6 Cremini Mushrooms (Cut in thirds)
  • 2 T Butter
  • 1 T Olive Oil
  • 1 t Thyme
  • Salt to taste
  • Honey to taste

Instructions

  1. Mix together the ingredients for the layers in two separate bowls.
  2. Melt the butter in a pan. Mix in the rest of the ingredients save the honey and cook the mushrooms to your satisfaction. Add honey to taste.
  3. Make a triangle with half of the bottom & top layer mixture.
  4. Layer half the middle layer mixture on top of this.
  5. Place mushrooms on top of this middle layer.
  6. Cover this with the rest of the middle layer mixture.
  7. Cover this with the rest of the bottom & top layer mixture.
  8. Garnish this with the remaining mushrooms.

Halva Babka

I made a chocolate babka Breaking Breads, and it was a hit. This time I wanted to make a halva babka, but with a challah dough, like Molly does in Molly on the Range. I used started with her dough (though I changed sizings, flours, sweetener, etc.), went crazy with the filling, and used Scheft’s babka method to shape and coat the bread. I’m giving half to my halva-loving Romanian fake aunt, who is studying to become a child advocate. All in all it was a fun and chewy project!

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Ingredients

  • 2 Heaping T of Yeast
  • 3/4 C Warm Water
  • 1/4 C of Date Molasses
  • 2 C + 2 T Flour
  • 1 C Semolina Flour
  • 1 t Salt
  • 2 Eggs
  • 1/3 C Canola/Sunflower Oil
  • Simple Syrup

Filling

  • 25 C Tahini (a viscous one)
  • 75 C Crumbled Vanilla Halva
  • 2 T Date Molasses

Instructions

  1. Mix together the water, date molasses, and yeast together and let sit for ten minutes.
  2. While the yeast is activating, mix together the flours and salt.
  3. Add the eggs and oil to the yeast mixture and whisk.
  4. Add the dry and wet mixtures together, knead until a smooth dough is formed (this can also be achieved by beating it up in a dough mixer for 8 minutes or so).
  5. Let the dough rest for two hours under a damp dishtowel.
  6. Mix together all of the filling ingredients.
  7. Using a rolling pin on a floured surface to make the dough a  9″ by 24″ rectangle.
  8. Dab and then spread the filling across the rectangle, leaving an inch perimeter of naked dough around the edges.
  9. Roll this up like a fruit roll up.
  10. Then cut it down the middle.
  11. Twist the two dough pieces into one. Than twist it a second time. It should look like this.

  1. Put it in an oiled loaf pan and let rise for an hour under a damp dishtowel.
  2. Heat the oven to 375°F/190°C.
  3. Put the dough in the oven for 35-40 minutes. At the 20 minute mark give it a tinfoil hat so prevent the top being burned.
  4. Let it cool in the pan for 10 minutes, then remove and brush the entire thing with simple syrup and let dry on a rack.
  5. Enjoy!

 

Ube Scones

I like ube and I like scones, so this was a natural thing for me to make. I had a leftover jar from making this beautiful and delicious boule. While it was fantastic, it also needed a lot of care compared to these scones which I can just make and eat for the same breakfast. None of the recipes online appealed to me or my jar (poor half eaten thing), so I made my own.

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I used a Steven Universe background for the picture in honor of Lar’s cake.

Ingredients

  • 1/2 C of Jarred Ube Halayang* or Cooked Mashed Ube
  • 1 t of Coconut Extract
  • 1/4 t of Almond Extract
  • 1/2 C Coconut Milk + More if Needed
  • 1/2 C Flour
  • 1/3 C Light Brown Sugar
  • 1/2 t Baking Powder
  • 1/4 t Salt
  • 1/2 C Cold Butter (Chopped in Small Pieces)
  • Some Coconut Milk Mixed with Water to Brush on the Tops

Instructions

  1. Preheat the oven to 400°F/200°C.
  2. In a small bowl, mix together the ube, extracts and coconut milk with a whisk. Set aside.
  3. In a larger bowl, mix together the flour, sugar, baking powder and salt with a whisk.
  4. Use your hands to combine the butter with the flour. Rub it into the mixture until the butter is small than peas everywhere.
  5. Use your hands to combine the ube mixture with the flour mixture. Add more coconut milk if you think its needed to get the scone dough consistency of your dreams.
  6. Place this mixture on a floured (or not, I used a cutting board) surface and push it into a 8 in or 200 cm circle. Cut this in eighths.
  7. Brush the tops of the eights with the coconut milk mixed with water.
  8. Take the eighths and put them on a parchment paper lined baking sheet and bake for 15 minutes.
  9. Enjoy! I don’t glaze because I freeze the leftovers, but you can if you want! I topped mine with condensed milk, but this coconut clotted cream also would be a good topping!

*I couldn’t get fresh and had the jar in my fridge. Both work even if they aren’t the same thing, which is what I figured out when I subbed a jarred dessert for the mash in the bread recipe. It’s a fun world out there.