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Monthly Archives: October 2014

Pumpkin pie

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I made too much pie crust when I made the apple pie earlier this week, so the only thing to do was to buy a pumpkin and make pumpkin pie.

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More Meze

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It’s been a few months since I last made meze.  Starting from the homemade pita on the left and going clockwise, I prepared hummus, borani esfanaaj (using kale instead of spinach), yoghurtlu havuc (carrots), muhammara (sweet peppers) and baba ghanoush (eggplant/aubergine) in the middle.

meze

Kale lasagne

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Rainy weather makes me crave comforting meals.  This vegetarian lasagne, usually made with spinach, cottage cheese and cheddar, was a nice treat this week, although I substituted kale for spinach in my effort to increase the calcium.

lasagne

Apple Pie

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The apple trees were very productive this year, which is why I’ve made apple strudel, apple cake, and now apple pie.

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I expect there will be a lot more apples to come.

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The mid-October Indian meal

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This week I made kothimira pachadi, beetroot poriyal, black-eyed pea gravy and stir-fry bok choy.

Autumn Apple Cake

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Origin

This is based on Roman Apple Cake from the More-with-Less Cookbook by Doris Janzen Longacre.

Ingredients

  • 1 cup sweetener (I used xylitol)
  • 1 1/4 cup whole rye flour
  • 1 cup wheat flour
  • a pinch of salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cloves
  • 1 teaspoon and 2 teaspoons cinnamon
  • 1/2 cup and 1 tablespoon softened butter
  • 2 eggs
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 3 apples
  • 1/4 cup maple sugar
  • 1/4 cup rolled oats
  • 1/4 cup chopped hazelnuts

Process

Preheat the oven to 350°F/180°C. 

Sift together the sweetener, flours, salt, baking powder, cloves and 1 teaspoon of cinnamon.  Blend in 1/2 cup butter, the eggs, the milk and the vanilla extract.  Chop the apples roughly and mix them in the batter by hand.  Pour the batter into a greased cake pan.

Sprinkle the maple sugar, 2 teaspoons of cinnamon, the oats and the hazelnuts over the top.  Dot with the remaining 1 tablespoon of butter.

Bake until a toothpick inserted in the center comes out clean, about 1 1/2 hours.  Let cool on a wire rack.  After 30 minutes you can remove it from the cake pan if desired.

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Root vegetable soup

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Trying to eat local seasonal food means a lot of the vegetables that don’t inspire affection.  This week I made root vegetable soup with tarragon cream and turnip chips, which was worth making.  I used a lighter cooking cream which I didn’t beat, and next time I’ll probably leave it out to make this vegan.  I used half a turnip for the chips, which were surprisingly good.  For the soup itself I used half a turnip, 2 carrots, 1 rutabaga, 1 sweet potato, 1 potato, and 1 celeriac.  Next time I think I may toss in some parsnip or beet.

soup

I served it with a bit of bread and a side of mixed vegetables (zucchini/courgette, carrot and bell pepper).

vegetables