Zucchini Bread

As summer comes, the zucchini is a main ingredient in so many dishes. We can find it in tarts, poelés, pasta, muffins, flans, chips and even bread.

The zucchini is very versatile, it works just great in savory dishes as in desserts, so surfing around the web looking for inspiration, the idea of the well known bread came to me. As an amateur in bread making, I thought it was a good idea to give it a try and finally use some zucchini I had in the fridge.

The procedure is the same for doing some carrot cake, so the result will be very flavorful and summer like.

The bread is super moist and with crunchy parts thanks to the walnuts and hazelnuts =D

For the Zucchini Bread you will need:
Adapted from Simple Recipes
Makes 2 breads

  • 2 eggs, beaten
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1/2 teaspoon of Ginger
  • 1/2 cup chopped walnuts
  • 1/2 cup of chopped hazelnuts

Preheat the oven to 175°C. Butter and flour 2 baking pans.

In a large bowl, mix together the sugar, eggs, and vanilla.
Mix in the grated zucchini and then the melted butter.

Add in and mix the baking soda and salt.

Add the flour in 3 times time. Sprinkle in the cinnamon, ginger and nutmeg and mix.
Fold in the nuts and mix to distribute evenly.

Divide the batter equally between 2 buttered  loaf pans.
Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean.

Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Serve warm with some milk and it will be the perfect afternoon treat =P

Bon Appétit,
Love
Sara

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Victorian Sponge Cake! So British!

Only few weeks before going home, I’m freaking out (as always) trying to do a list of family gifts, what I must take with me or not, and also figuring out If I’m gonna be able to blog while spending time with the family… The last part is driving me crazy!

I’m not sure it will be possible cause I’ll be super busy catching up with my mom, dad and sis, who have already a schedule planned for me. Family right? how can I say No?

So, I decided to post some recipes before leaving and hoping I can schedule some to appear once I’m on vacation.

Long time ago, I was drooling looking a picture of the most beautiful victorian Sponge cake and I wanted to do it, so the Hubs brought me some fresh raspberries 2 days ago, giving me the perfect excuse to bake this British classic pastry.

Everything went great, until the assembly step. The cream wasn’t firm enough and my kitchen was soooo Hot, so the vanilla cream started to melt and drip! Catastrophe!

So I decided to put the cake in the freezer for half an hour  (make it 45 min), before serving, and voilà. It worked just fine.

I wasn’t really fan of the aesthetic look, but there was nothing I could do to fix it. I forgot about the issue, as soon as I had my first bite… It was fruity, fluffy and refreshing.. just great with right balanced flavors, so my dear readers here is the recipe =D

For the Victorian Sponge cake you will need:
Serves 8 people

  • 250 g softened unsalted butter + some to grease the baking pan
  • 250 g of self raising flour
  • 250 g sugar
  • 4 large chicken eggs
  • Few drops of rose water to flavor
  • 4 tbsp. tablespoons of raspberry jam (I used strawberry cause raspberry one was long gone =P)
  • 50 g fresh raspberries
  • Icing sugar, for decoration

For the vanilla cream:

  • 150g of heavy cream
  • Half a vanilla bean (scrape the seeds)
  • 2 tbsp of sugar.

Preheat oven to 190 ° C

Grease two round cake pans 20 cm in diameter, cover with a sheet of parchment paper.
(I baked mine twice cause I only have 1 pan)

Beat the butter and sugar until fluffy. Incorporate the eggs one at a time, mixing well after each addition.

Start incorporating the flour in 3 parts.

Divide batter between two pans. Spread it uniformly with a spatula. Its important to have even layers, so you can weight the batter to make sure you’re pouring the same amount in each pan.

Bake for 20-25 minutes, until golden, pinch the center with a toothpick, it should come out clean.

Unmold the cake and let it set on a wire rack to cool completely.

Mix a few drops of rose water with the jam and set aside.

Start doing the vanilla cream:

Whip cream + vanilla seeds and sugar, until it is firm.

When cakes are completely cooled, spread a coat of jam and vanilla cream on a sponge cake and sprinkle with raspberries.

Top with second cake, dust with icing sugar and decorate with raspberries.

Serve with some tea! So British!

Summer Delice! Parfait de Rhubarbe

Sumer here, Olympic Fever, luggage in the making, so many things going on this week!
But above all I’ve been struggling with my dessert Muse! God I was desperate cause I had no Idea what to post and bake.

Finally, the hubs reminded me I had some chopped Rhubarbe frozen in the fridge for over a week now, and CHIN CHIN the idea just came. What about a parfait? I wanted a rhubarbe sorbet but lacking of ice cream maker, the parfait was the next great idea (plus it taste like ice cream). This just fit perfect with the summer heat and isn’t long to do so I could watch the Olympics while doing it! Jackpot!

So fellas, I’m sharing with you this simple and delicate recipe.

For the mini tarts crust use this recipe and lower the quantities.

For the Parfait de Rhubarbe you will need:

  • 250 g of rhubarb
  • 10 cl of water
  • 100 g of sugar
  • 1 fresh egg
  • 1 teaspoon rose water
  • 200 g of heavy cream

Preparation:

Peel the rhubarb, cut into cubes and simmer with water for about 7 minutes or until tender.

Make the rhubarbe puree using a blender, then pass through a strainer.

Add sugar and cook the puree in a saucepan until reduced by half. Set asside and let it cool.

Separate the egg (the white from the yolk) . Put the yolk in a bowl with half the rhubarb puree, whisk in the rose water, mix over a double boiler until a thick foam .

Remove from the double boiler and continue to whisk until cool. Whip in the cream.

Beat the egg white until stiff and incorporate one after the other (cream first and egg white after). Pour the mixture into molds and let set in the freezer for at least 6 h.

Place the rhubarbe parfait over the mini tarts crust.

Before serving pour a little rhubarb puree or compote and enjoy.

This dessert is perfect for summer, easy and refreshing.

I was very uncertain how this dessert will come out, but I’m super pleased cause it’s everything I wanted.

This parfait can work too by layers meaning, the tart crust, one layer of parfait, one of gélée de rhubarbe and another one of parfait. Variations are always a great idea.

I hope you like it,
Love,
Sara