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OlyveOyl

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  1. OlyveOyl

    Lunch 2025

    Gazpacho with shrimp and HB eggs made for a very substantial lunch! Walnut torte with a chocolate icing and filling, brushed first with tart cherry molasses.
  2. A slice of the walnut torte… it’s delicious, was very good but I am also going to be trying a slightly different version.
  3. @rotus….stop the hunt, I made it with tart cherry juice, a little sugar + citric acid . I cooked down TJ’s tart cherry juice to a syrupy consistency…it’s delicious, better than pomegranate which I also make.
  4. @Smithy You described it perfectly, as it is a half. It was a 9” cake, cut in half , filled and stacked. I will be cutting thin slices rather than wedges, the icing on the cut side is to keep it fresh until I slice it.
  5. Walnut torte with chocolate icing. The torte has a tart cherry molasses brushed on the layers and chocolate filling in the center. This will be cut into thin slices and served with crème fraîche.
  6. OlyveOyl

    Lunch 2025

    Lunch today was sausages on the grill along with grilled eggplant, FM tomatoes and lovely lettuces. Dessert was an Almond Peach Raspberry cake with nectarine sorbet.
  7. Crustless Pistachio ricotta cheesecake adapted from mangiabedda. This is two thirds of the recipe baked in a 6”cake mold. A light and delicate cake, it has a smooth satiny filling. The crushed pistachios add a nice touch of crunchy.
  8. The round deeper bowl spoon is “technically” a bouillon spoon, the more oval shaped tablespoon one is for other soups. I don’t think that is currently in vogue😀!
  9. First of the season at the FM, Italian prune plums were used in ricotta cakelets. A tender and moist crumb from the ricotta but a fine and delicate texture, adapted from Yossy Arefi’s blue and blackberry ricotta cake.
  10. The very last of the Balaton cherries bountifully filled a galette. A thin coating of almond frangipane was spread on the base of the pastry prior to the cherries.
  11. OlyveOyl

    Lunch 2025

    BLT’s on the menu for lunch today and delicious they were! Tomatoes and romaine from the FM. Will be making these again shortly. Dessert was a sour cherry cake made with Balaton cherries which are firmer and a little less tart than the standard sour cherry. These are delicious cherries, excellent for baking. Unfortunately, their fleeting season is over.
  12. The last of the sour cherries of the season , along with some almonds, made a lovely 9” cake. Planning on serving with a scoop of ice cream or sour cream.
  13. OlyveOyl

    Lunch 2025

    France, a long time ago..
  14. OlyveOyl

    Lunch 2025

    Porchetta with salsa verde, rice salad, tomatoes vinaigrette. Sponge cake with raspberry compote, coconut . Followed by a nap.
  15. Peaches, pecans, brown sugar and bourbon, deserves a dollop of cream or ice cream!
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