Simple lime cake

And the Recipe Swap is back!! And we are back to the big Sunday group! I am so excited!!! Thanks Christianna for bringing this back! And we are baking cake! And as soon as I saw the cake I knew what I wanted to bake.

Keeping with the spirit of the recipe is a simple cake with citrus. I used limes instead of lemons and I used oil instead of butter. And then I soaked the cake in lime juice. As my mom used to do. Only in that case she soaked it with orange juice and I have no idea how the batter was made. Almost surely not with olive oil. But the spirit of this cake is the same.

The result is a deliciously moist cake with a great citrusy flavor and just a hint of olive oil taste. I loved it! And it would be perfect for breakfast or coffee!

Remember to check out what every one else did for the swap at the bottom of the post!

Simple lime cake

Ingredients

  • 2 eggs
  • 6 oz. flour
  • 2/3 cup olive oil
  • 4 oz. sugar
  • 1 pinch salt
  • 1 tbsp baking powder
  • 2 limes

Directions

  1. Beat the eggs on high speed adding oil slowly as you would do to make mayo. Keep adding the oil slowly until it is completely absorbed by the egg compost.
  2. Add the sugar and the salt and beat again until incorporated.
  3. Add the lime zest and the flour and mix well. Finally add the baking powder and finish mixing.
  4. Pour in a buttered mold and bake in a 375F oven until golden brown and cooked through, about 40 minutes.
  5. Squeeze the lime and add sugar and water to taste. Warm up so that the sugar dissolves.
  6. When the cake is cooked, take it out of the oven. Pierce the cake all over and pour the lime juice over the cake without unmolding.
  7. Let the cake cool down and absorb the juice. Unmold and serve.

Pork and Peaches Recipe

It’s time for the swap! And today we have been given quite the challenge: pork cake. And is not a pot pie it is an actual cake with molasses, ground pork and eggs. I rapidly decided that would not work for me. And I moved to another version of pork with fruit: pork cutlets with roasted peaches and capers. Might not be as vintage as pork fruit cake, but it has pork and fruit and more importantly it is delicious! And quick too.

I am curious to see what my fellow swapper made of this recipe! Really cannot guess. If you are curious too go check it out at the end of the post!

And quick is important to me these days because I’m quite busy and very stressed out and spend all my little free time sleeping and worrying. In case you are wondering part of the busyness comes from the two job interviews have lined up next week. And there will be another one coming in a little while. Hopefully something will work out.

By the way, so sorry I am not visiting all your fabulous blogs! And not answering comments and sometimes not even emails. I’m being an horrible blog-friend…

And sorry for the horrible pics.. BF broke my camera :(. On the bright side he bought me an iPad!!

Pork and peaches

Ingredients

  • 6 thin cut pork cutlets
  • 2 peaches
  • 2 tbsp capers
  • 3 sprigs thyme
  • olive oil
  • salt
  • pepper
  • white wine

Directions

  1. Warm up olive oil in a pan and add in the thyme sprigs. When it is hot add the well seasoned pork cutlets and sear them.
  2. Once they are well seared, take the cutlets out and add the sliced peaches in the pan.
  3. Add the capers and then the wine and let the peaches cook.
  4. When the peaches are well cooked add the cutlets back in the pan and let them warm back up.
  5. Serve hot.

Russian salad recipe

This month Christianna proposed us to swap the recipe for Russian salad. Now Russian salad exist also in Italy, but it is a slightly different dish than it is over here. For us, Russian salad is an appetizer often served at Christmas consisting of diced boiled carrots, peas and potatoes dressed in mayo. Often it is molded into beautiful shapes and sometimes covered in gelatine to make it look better.

Of course for this swap I had to go with Russian salad. At the same time my fridge didn’t sport any peas and I had only 1 potato. So I decided to go with a slightly more liberal interpretation of the original recipe and I mixed in beets and squash and edamame. It turned out pretty well. And very orange thanks to the squash!

You can eat it as a salad or as a dip, whatever you like most.

Now I am curious to see what the other members of the swap did, are you not? To check out all the recipe get to the end of this post and check out the InLinkz!

#RecipeSwap: Russian salad

#RecipeSwap: Russian salad

Ingredients

  • 1 potato
  • 1/2 small buttercup squash
  • 4 small carrots or 2 big ones
  • 1/2 cup frozen edamame or peas
  • 1/4 cup pickled beets
  • 3/4 cup mayo
  • 1/4 cup yogurt

Directions

  1. Dice all the vegetables to the size of the edamame.
  2. Place the pickled beets in a bowl and cover with water so that they loose some of the color.
  3. Blanch the other vegetables in hot boiling water until fork tender, but still crunchy (about 5 minutes).
  4. Let the vegetables cool down and dry out.
  5. Place all the vegetables including the beets in a bowl and add the mayo and the yogurt. Add more mayo and/or yogurt to taste.
  6. Place in a mold lined with saran wrap and place in the fridge until is time to serve.
  7. For serving, unmold and get creative decorating with pickles and mayo

3.1

Carrot quiche recipe

I anticipated not being able to post for this month swap. I am currently in Europe for a job interview. I left last night and will be back the day after tomorrow. As you can imagine most of the time of this trip will be spent on planes and trains and other transportation and the rest will be a whirlwind of meetings. What I did not anticipated, is that the trains here have free internet! So I can use this 2 hours on the train to post and be part of Christianna’s fabulous recipe swap also this month. Yuppy!

So this month is carrot cake. I wanted to make some version of this carrot cake snack, which is a very popular mid-morning snack for kids in Italy, but I did not have the time to experiment. Well the whole truth is that I didn’t try even one of the recipes available online, because the call for almond flour and I was too lazy busy to go buy it. So I decided to propose carrot mini quiches instead.

In case you are wondering the other quiche you see in the corner is filled with roasted beets, brie and milk. Oh don’t forget to check out what the rest of the group did at the bottom of this post!

#Recipe swap: carrot quiche

#Recipe swap: carrot quiche

Ingredients

Dough:

    • 1/2 lb fluor
    • 1/4 lb butter
    • 2 spoon cold water
    • pinch salt

Fillin

  • Carrots and their tops
  • Greek yogurt
  • Cilantro
  • Oil
  • Salt
  • Pepper

Directions

Dough

    1. Prepare the dough by quickly cutting the butter into the flour until you get a crumbly dough.
    2. Add salt and enough water to make the dough pliable. Wrap in saran paper and place in the fridge to rest.

Filling

    1. Peel and slice the carrots. Sautee them in oil and cook until they soften up but are still crispy.
    2. Mince some of the carrot tops and a bit of cilantro and add to the carrot.
    3. Mix enough yogurt to tie everything together.

Assemble

  1. Roll out the dough and cut it in circles and use it to line some muffin tins. one strips of parchment paper on the bottom of the tin will make lifting the quiche a much easier job.
  2. Fill the quiche with the filling.
  3. Bake in the oven at F375 for about 15-20 minutes

3.1