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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.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
A slice of the walnut torte… it’s delicious, was very good but I am also going to be trying a slightly different version. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
@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. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
@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. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
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. -
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.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
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. -
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😀!
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
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. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
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. -
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.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking
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. -
Porchetta with salsa verde, rice salad, tomatoes vinaigrette. Sponge cake with raspberry compote, coconut . Followed by a nap.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
OlyveOyl replied to a topic in Pastry & Baking