Tuesday, April 16, 2019

Fun Easter Ideas

I've been lax this week, skating on a post from last week, but I have a good excuse. 
I've been editing a book, and doing housework, trying to get caught up, planted some seeds, and just saw some little, teeny, weeny specks of green showing up in the pot I planted the basil, oregano and dill in.  
I'm excited, can't wait to see who won the race to germinate first.
I also re-potted my lemon tree, and a couple of Rangpur Lime trees. 
So... I was busy, and didn't make anything new apart from the Loquat Tiramisu Cake and the Roasted Radish Tart this month.

I've got another couple of great recipes coming up this week, but that's later on. 

In the meantime, I thought I'd share a couple of ideas with you on what to do with all those eggs, you've been decorating.
Or maybe you just hard cooked a few, just because.
That would be me.

Deviled eggs are always good, but why not have some fun and make these Deviled Egg Chicks? 
Guaranteed to have people going, WOW, how cute.
Best of all they taste great.Deviled Egg Chicks

And since it's spring, break out those little paper parasols you've been saving, and let those chicks have some shade.
Deviled Egg Chicks
I've been craving these eggs as well, in fact, I think I see them in my near future, as in lunch today?
They're called Skidne Æg, I call them Mustard Eggs in English.  
Ideally they should be cooked so that the yolk is still not quite set, but you can certainly make a yummy mustard sauce and serve them with hard cooked eggs.   Skidne  Æg

And if you're serving ham, why not try your hand at some of my favorite sauces to serve with ham. 

I also serve this with Corned Beef. 
Basically mix equal amounts of brown sugar and yellow mustard together and VOILA!!! a tasty sauce for the ham. 
You can also make some of my Raisin Sauce as well.  Either one is great with ham.Raisin Sauce

And for a few more ideas on what to do with that surfeit of hard cooked eggs, here's a couple more   Egg ideas.

Deviled Eggs with Capers and Salmon
 Deviled Eggs with Salmon, Capers and Dill
My friend Marge used to bring these to a lot of gatherings back in the day, and I make them from time to time as well.  She called them Egg Rolls.  

They would disappear fast, when she made them, we all looked forward to them.  And when I make them, they disappear almost as fast as her's did.
Marge's Egg Rolls

And there you have a couple of ideas for some of the leftover eggs. 

Sadly, I don't decorate eggs anymore, I don't have any young'uns close by who I can share the fun and messes with.  
But I will cook up a few this week, just because.

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Monday, April 8, 2019

Roasted Radish Tart for #BakingBloggers

It's time for the Baking Bloggers reveal today.   This month the theme is Baking with Spring Vegetables and I had a great idea.  I was going to use the chive blossoms on my chive plants, and make something really good out of them, and then I realized, they're not a spring vegetable. 
Hello, can anyone say 'whoops senior moment.'

Actually, don't.

But I realized that one of the first vegetables you can harvest in the spring are radishes, I've enjoyed many a handful of freshly pulled radishes, washed off quickly and scarfed down almost as quickly.
Those alongside the asparagus and baby beets are some of my favorites.
And as much as I love fresh, raw radishes, they are equally as brilliant, cooked.
Yes, cooked!
And when you roast them, WOOHOOO!!!!  although, my mouth says  "ERMAGERD!!, give me more."
Roasted Radish Tart

I used this recipe from Martha Stewart as an inspiration, sorta but then I went totally out of the box.

Radishes ready for roasting- this brings out a natural sweetness and a slight nutty flavor with pairs beautifully with the Gouda Cheese
Roasted Radish
If you see some empty space on the pan, it may be because I sampled a few pieces.
Roasted Radish
I've gotten slightly hooked on Cauliflower crusts lately.  This was spread out freestyle on parchment paper.  I made a ridge around the edges.
Cauliflower Crust
The roasted radishes spread on top of the cooked crust.
Roasted Radish Tart
After the bake, just before cutting the tart. 
Roasted Radish Tart
And since I'm the cook, I sampled. 
Roasted Radish Tart
And realized I needed to try and get some money shots.
Roasted Radish Tart
And so I played a little. 
Roasted Radish Tart
As I said, I did sample a couple of slices, I was only going to eat one, but it tasted so good, I had a second before I brought the whole thing to a gathering.  

Roasted Radish Tart

Roasted Radish Tart

Yield: 8-12 Servings as an appetizer
prep time: 30 Mcook time: 1 hourtotal time: 1 H & 30 M
This is a fun tart to make as an appetizer, or you could also serve it as a light meal with some crusty bread to accompany it. There are a couple of steps involved but it's actually pretty easy.


  • 1 lb. Radishes
  • 1-2 teaspoons Olive Oil
  • salt
  • You can also reserve a couple of radishes and slice thinly to top the tart if desired.
  • 1 small head of Cauliflower, riced, cooked and wrung dry.
  • 1 1/2 eggs
  • 1/2 cup shredded Gouda Cheese
  • 1 1/2 Eggs- beaten lightly
  • 1/2-3/4 cup shredded Gouda Cheese
  • 1/2 cup cream
  • 1 teaspoon fresh thyme leaves + 1/2 teaspoon for decoration if desired


Roasting Radishes
  1. Preheat oven to 450 degrees. 
  2. Toss the cut radishes with the olive oil, and place in a single layer in a rimmed baking sheet.  Sprinkle with salt.
  3. Bake for 15 minutes, stir and bake an additional 20 minutes or until the radishes are cooked and lightly browned. 
  4. Set aside while the base cooks.
  1. Rice the Cauliflower, cook until tender - I micro-waved mine for 3 minutes- let cool, then place into a cheesecloth or clean tea towel and wring it dry. You want to expel as much moisture as possible. After it has cooled, mix in the egg and cheese. Spread the mixture out either into a tart pan with a removable bottom or free style onto a rimmed baking sheet lined with parchment paper.
  2. Bake at 425 degrees for about 10 minutes, checking to see if it's done after ten minutes. It should be firm to the touch, and slightly browned on top. If not done, add another 3-5 minutes cooking time.
  1. Whisk together the egg, cream, cheese and thyme leaves.
  1. Keep oven on at 425 degrees
  2. After cooking the base, remove from oven.  Spread the radishes evenly on top of the cauliflower crust.  Pour the egg custard filling on top, and spread out evenly.  You can also add some thinly sliced Radish on top if desired.  Bake for 10-15 minutes or until the filling is just set.   Sprinkle with the reserved thyme leaves.
  3. Slice into small pieces for serving as an appetizer or larger pieces for a meal.  This goes very nicely with some crusty bread as well. 
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Baking with Spring Vegetables

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Friday, April 5, 2019

Loquat Tiramisu Cake

I love it when friends gift me produce from their gardens.  My eyes lit up when a friend told me to come pick some Loquats, as their tree had a major bumper crop this year, but then she brought me a bag of fresh picked Loquats.
I sat and looked at them, and my mind immediately flew to making some preserves.  And then... the lightbulb went on and I knew I could use them in a cake.

This was my week to make a cake for the Legion Cake Raffle.  I bake a cake for them every other week, and it's raffled off, with the proceeds going into the community for various causes.   My little way of giving back, and best of all, I get to bake a cake.

I toyed with adding the preserves directly into the cake batter, but honestly, I'm not crazy about the taste or texture adding fruit preserves to cake batter.
Then I got another 'AHA' moment after tasting the fresh preserves I'd made, and I knew what I was going to do with them.
Loquat Tiramisu Cake

I'll share how I made the preserves in another post.
I had Mascarpone cheese in the fridge, as well as some cream cheese and I thought that maybe the creaminess of the cheese would contrast nicely with the preserves.
And I was totally and completely on point with that. 
I did taste test, cause ummm, just cause I thought it would taste good, didn't mean it would. 

My mouth went "ERMAGARD!!!!!" give me more,  and I had to stop the taste testing, cause I wanted to leave some of each for the cake.
Here's the process, with the full recipe at the bottom.

The bottom layer with the holes poked into.

Loquat Tiramisu Cake
Brushed with Loquat Syrup
Loquat Tiramisu Cake
The Loquat preserves with the Mascarpone piped into a circle on top.
Loquat Tiramisu Cake
Second Layer with a light layer (almost naked cake) of Mascarpone on the sides and Loquat Preserves on top.
Loquat Tiramisu Cake
And this is how it looked after being cut.  This was so totally delicious. 
Loquat Tiramisu Cake

prep time: 30 Mcook time: 30 Mtotal time: 60 M


  • 6 eggs
  • 150 gram sugar
  • 150 gram self rising flour
Filling and topping
  • 256 gram Mascarpone
  • 8 oz. Full fat cream cheese
  • 6 tablespoons confectioner sugar
  • 3 tablespoon. Heavy cream
  • 3/4-1 cup Loquat Preserves
  • 1/2 cup Loquat Syrup  (from the loquat preserves, or use a simple syrup with lemon or orange extract)


  1. Preheat oven to 350 degrees ( or 160C convection).
  2. Prepare 2 9" round pans , by greasing the bottom and laying a sheet of parchment paper on the bottom and greasing that as well. I use my Baker's Touch spray for this.
  3. Whisk the 6 eggs and sugar together for about 5-7 minutes, until foamy, light colored and almost doubled in size. It should leave a trail on top when the whisk is lifted. Sift the self rising flour over it and cut in lightly, using a spatula or large spoon. Pour into greased and parchment covered pans, and tilt it a little so that it is even, and bake at 350 degrees for 20 minutes or until the sponge has risen, is lightly browned and springy to the touch.
  4. Take out of oven, let it cool in the pan for about 5 minutes or so and flip out sponges onto a wire rack and allow to cool completely. Remove the parchment paper.
  1. Beat the Mascarpone cheese, cream cheese, confectioners sugar and cream together until smooth. You will get a creamy spread able frosting. Spoon it into a ziploc bag or a frosting bag for the next step.
  2. Place a cake round onto the serving plate when the cake is cooled. Poke holes into the surface of the cake with the smaller end of a chopstick. Brush with loquat syrup.
  3. Spread 1/2-3/4 cup of the Loquat preserves evenly over the cake. 
  4. Then using the bag with the mascarpone filling, pipe one quarter of the filling in strips 1/2 an inch apart on the sponge on top of the preserves.  Place the second sponge on top, and brush with some more of the loquat syrup if desired. Pipe another third of the Mascarpone on top,  Spread evenly.  Using the final third of the mascarpone filling, spread a thin layer on the outside of the cake.   You can then decorate the top with some more of the Loquat preserves if desired.   
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