Yup, I've been at this blog before, Bewitching Kitchen just looking...
And then I got it as my assigned blog this month for the Secret Recipe Club.
I was happy. There are so many recipes here I want to try.
Sally makes the most incredible range of food. From Mexican Pizza to Brazilian specialties, I was in a quandary, big time, but I managed to find the 'one' recipe to make and feature.
Although if I ever find Lamb Shanks at an affordable price I'm so going to make her Lamb Shanks en Papillote with the Cauliflower-Celeriac puree.
Of course with 90 degree + temps around here, it wouldn't have been a good choice even if I managed to find some.
Decisions, decisions, decisions...
I finally settled on her Sophie Grigson's Parmesan Cake.
Well, I got some totally awesome fresh, organic tomatoes at the Farmer's Market, and I thought the combo would be brilliant.
OK, so her picture decided me. sigh.
But it made for an incredible dinner alongside some fresh corn, those tomatoes and a grilled chicken breast.
I will be trying her Gougeres, along with the Feijoada alongside a nice glass of Caipirinhas.
I think I need to have a dinner party so I have an excuse to make all these.
Without further ado, and no drum rolls either, here's the Parmesan Cake.
Recipe: Parmesan Cake 375 deg. 25-30 minutes
1 cup flour
1 1/2 tsp. Baking Powder
1/2 tsp. salt (opt. if using salted butter)
2 oz. Grated Parmesan (pay the money and get the good one as in a chunk of Parmesan and grate it yourself.)
1/4 cup Semolina Flour
grated black pepper
6 Tbsp. melted, unsalted butter, melted and cooled (I actually used salted butter so I omitted the salt)
3 lg. eggs, separated.
3/4 cup milk
Sift the dry ingredients together and then add the grated cheese. Beat the egg whites together until stiff and set aside.
Spoon into a greased 8 inch round pan (or in my case, dump) You can actually see the egg whites here, if you squint a little. I also swirled about a teaspoon of melted butter into the pan after greasing it. It was a good thing.
Cut into wedges and serve warm or cold.
I also decided to see how some strawberry jam would go on this, and I have to report, it went very well.
I just couldn't resist, it was fresh out of the oven and smelled heavenly. Really, heavenly and oh boy did it hit my taste-buds right. A hint of salted butter from the butter I'd greased the pan with alongside the saltiness of the cheese and the strawberry jam. A bit of a surprising combo, but one I repeated, but don't tell anyone, K?