Goddess of Cake


Comfort Food with Zucchini
August 6, 2009, 10:04
Filed under: Baking, Cooking | Tags: , , , ,

Do you know the feeling: nothing is no good, life is boring, no one likes you (least the significant person) and indeed, your not – at – all – fascinating garden appears to be overflowing with stupid zucchini! I bet at least some of you ladies out there know what I’m talking about here… So beriddled with this cursed bad vibe and heaps of zucchini, I decided to make some comfort food for myself. Keeping in mind that chocolate and carbohydrates should do the trick, I made some pasta with a sauce with almond paste and a chocolate zucchini cake, using a recipe that used to be my favourite once. The cake did not turn out very well, since it was not sweet enough, and the pasta was way too salty. Buhuhuhuuu!!

Pasta with Zucchini and Almond

1 zucchini

1 onion

1 clove garlic

1/2 dl almond butter

2 tbsp lemon juice

salt

oil for frying

2 dl whole wheat pasta

3 liter water for cooking

I chopped the onion and garlic, and fried them on a frying pan for a couple of minutes. Then I added the sliced zucchini. I fried this until the zucchini looked more or less limp. Then I added the almond butter, the lemon juice and salt, and kept stirring it a couple of minutes on medium heat. Meanwhile, I had also boiled the pasta in salted water and drained it in a colander. Some people say that the cooking water for pasta should be as salty as the mediterranean sea, but tin this dish I definetely overdid the amount of salt. At last I mixed the pasta and the sauce, and decorated the dish with a few marigold petals.

zucchini almond pasta

Zucchini and Chocolate Cake

6 dl all purpose flour

4 dl grated zucchini

2,5 dl sugar

1,5 dl cocoa powder

1 dl chopped hazelnuts

2 dl canola oil

2 tsp baking soda

1,5 tsp baking powder

2 tsp egg replacer

1 tbsp potato starch

1/2 tsp salt

1/2 tsp bourbon vanilla powder

3 – 4 dl soy milk (depends a bit on the zucchini how much liquid you need)

1 tsp white vinegar

This is easy: if you have already chopped up your hazelnuts and grated your zucchini, then you just need to mix the dry ingredients, and after that add the milk, vinegar and oil. Mix thoroughly but don’t overdo it. The batter should have the consistency of a very thick pancake mix. Pour the batter into a greased, floured cake tin (about 24cm in diameter) and bake in a 180°C oven for about 45 – 60 minutes. The vinegar is in the recipe, because it helps the raising agent (baking soda) function better. Don’t ask me what’s the actual chemical reaction, since I don’t know, but I’m sure there are lots of people who can explain it splendidly. One explanation I found here.

And also, the amount of sugar should be right in this recipe, I added some when writing it down, since the cake that I made really was not sweet enough for my sweet tooth. I don’t know why the recipe was not so good this time, since I’ve really baked a lot with it, even made a wedding cake with the recipe! But I am suspecting the type of muscovado sugar I was using, since it really is not that sweet. Check also out the zucchini and chocolate cake Sara from Innocent Primate made.

zucchini chocolate cake

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Pink Beetroot Pasta for the Birthday Girl
March 12, 2009, 21:17
Filed under: Cooking | Tags: , , ,

Since today is my birthday, I thought I very well deserve a bit of comfort food, not that I would need it though!  So I made pasta with lovely pink beetroot pesto. It is a very slightly modified recipe from a previous issue of Glorian ruoka ja viini, a Finnish gourmet magazine. In this pasta I like especially the colour and how fast and easy it is to prepare.

pink-pasta2

Beetroot pesto (4 portions)

Ingredients:

2 beetroots, chopped

½ an onion, chopped

water for cooking

1 clove of garlic

1 ½ tblsp of balsamic vinegar

2 tsp salt

1 potted basil plant, or 2 dl fresh basil leaves

½ dl pine kernels

1dl olive oil

First I boil the beetroot in a shallow amount of water until done (about 20 min), and fry the onion on a frying pan, with a little olive oil. Then I drain off the cooking water from the beets, and mix them with onions and other ingredients, using a hand held mixer. Then I boil a little whole wheat pasta and mix the pesto together with it. This time I was actually using strawberry vinegar instead of red wine balsamic vinegar, but I don’t think it contributed much in the end result.