CatPoet

Jaymes It is more pudding like.. A bit like creme brulé in texture. It is soft and creamy and slightly grainy but in a nice way. It feels like when a quiche has set when it is done. If it is like sponge cake then it wrong.

Dinner, pulled pork , sauce and veggies and then my husband remember the garlic bread I had made , so we got that too. It was so yummy. False curd cake for dessert with whipped cream and gooseberry goo.

Not a perfect False curd cake but my oven keeps opening the door during baking and also using lactose free milk makes everything a bit non perfect. I got no edge this time, normally it is a golden cake with a golden edge. The spots comes from the almonds, I didnt have time to skin them. Served luke warm and with whipped cream and gooseberry goo. YUMMY!!! My husband said it was the closes you can get to a Swedish ostkaka ( yes I know that translate to cheese cake, but it more like a Yorkshire curd tart then an American Cheese cake and it is made of curds and not cream cheese). When I told him it was zukes , he just looked at me and said, I hate zukes and I said I know, he then thanked me for not telling him before hand because this cakes has to be made again. The difference I did, I mixed it semi smooth and not mashed it, that made a more ostkake texture for me and I had less almond extract . I guess the extract in the 80 ties was way milder. And I also chopped some of the almonds because curd cake from my area has both grind and chopped and that is what I am used too. And as always I half the recipe.

Jaymes: I found out you need less almond extract then in the recipe.... I think it is based on an older form of extract.

Normally I be making permafrost roast during such days, since it cooks at night when I am sleeping, but I couldnt get hold of good meat for it and hubby wants warm food for some odd reason I have now pulled cola pork in the oven. Cooking is good as long as I am not in the kitchen.

We had to eat in the livingroom due to the heat in the kitchen. We had a picnic at the coffee table, we made it special and fun for our melting daughter.

I made almond and yogurt fairy cakes and to make them even more fairy cake like, I by mistake flavoured them with Fairy washing up liquid.... Yeap bin fodder . The silicon cases I was using apparently is soaked in washing up liquid and we dont know why or how. They been rinsed 6 times now and they still foams...

Another day of promise of 16 and getting 35 C.. ugh but the Chili was made in the morning when it was only 22 C. I found the recipe at a Primal cooking page, Primal cooking is apparently cooking from scratch, avoiding sugar and dairy, legumes and grain. Honestly stoneage man most likely ate does things if he found them, how else would we have learn what we could eat and if you are starving, you try everything that might look like food. Anyway, the primal cook in me added beans and beer in it, felt totally right and YUM this is the best chili I ever made! Hearty, spicy, smoky and good heat . Husband added sambal to kick up a bit and my daughter loved it too. We just served it with nachos and bread.

Jaymes, I am sorry for the mls, in Sweden we uses deciliters like Americans uses cups. But I know how to convert to ml and people seams to understand that better then dl.

We are in a heatwave a lovely 30- 35 C here in Sweden. My apartment is cooler then the outside by 5C so it is oki. The fan died last night, it just gave up and my husband is now trying to repair it. I cook as I would do normally and we eat a little bit later then normally would do. My daughter thinks icecreams are perfect as food, I think not and gives her cold bananas and ice cold smoothies.

False curd cake. 900 ml diced summer squash 4 tablespoon flour 4 egg 1/4 teaspoon almond extract. 100 ml sugar 25 almond, skin removed and ground. 500 ml milk or half&half Boil up some water and cook the squash until it is soft and can be mashed. Turn the oven on to 200C In a bowl whisk the remaining ingredients until smooth. Add the squash and stir. Bake for 45 min until golden and set (should be like quiche and not sponge cake) serve luke warm with jam and whipped cream. A real curd cake is made with 5-8 liter milk and rennet and takes it fair time to make, so this is quicker option. I have tasted one that was yummy, the rest I have had has been made by horrible cooks.

An American woman I know here made med chocolate and peanut butter noodle squares... it wasnt good but it wasnt bad either it was just weird.

Carbonnade ala Flamande, for dinner today . The recipe ended up being my dutch friends recipe or rather his mum's , she has been making it for over 25 years in the restaurant she used to own. It was ok, it wasnt wow but yes good. It was supposed to be 19 C today but we topped at 31 C so maybe it was the wrong weather for such a dish. It was supposed to be gooseberry toffee pie, but my gooseberries exploded into liquid, it was more soup then the thick mass I normally get. I am a believer in Waste not want not so after thicken it with cornstarch, I had a ruby red, sweet , tart totally gooseberry goosebumps inducing goo. I grabbed the nearest cookbook I had and made The least favourite dessert of Verence II, King of Lancre, I baked tre puff pastry shells and when they had cooled I piped them full. YUM!!!!!!!!

Equal part honey and white wine vinegar and a drop of washing up liquid in a glass jar and flies dies. I have 3 of these traps going and only found 3 buzzing around but the jars are filled with dead flies. You can also mix beer and a drop washing up liquid. The washing up liquid is there to break the surface tension of the water and drown the flies and the other stuff is there to lure them in.

Patrickamory: I two recipe ( I checked it yesterday) , both are from a friend's grand mum who was born in Berlin in 1930. One contains beer and the other has 1 tablespoon of honey, I know that how much you use to get yeast going. It could also be that her recipe has very little sugar due to the war.

Bierocks, I make them too and my recipe calls for no sugar at all for the meat filled ones. I do have apples ones that calls for ½ cup of sugar.

Have you tried this? A friend make this one into her wedding cake and the guest got small square muffins.

Came home after a the monthly shopping trip, meh, tired and hungry, it became salad with anything I could find, tuna and Greek yogurt.

Well make a lemon cake and lemon cake muffin, Marta Stewart has great recipe for it.

Way back when I was well enough to work, I used to do simple sheet cakes, called 5 minute cakes. Yes each layer of the cake took five minutes to bake and for each take we needed 5 layers. The most popular cakes we did had a filling of raspberry jam and lemon curd alternating between the layers and a cream and curd frosting and topped with raspberries. Sadly they cant be stacked. If you stack a cake , you would need skewer in the cake to hold the weight. Look at youtube how to cook that with anne readon, she has great ideas.

The recipe is the same as the old time Dream cookies but not with baking ammonia.

Wednesday dinner, Nachos with cheese, a salad and crispy shredded spicy pork. This is the roasted pork lion from yesterday. Doesnt it look lovely? It tasted great and we served it with boiled summer salad, which is just cooked potatoes, carrots, peas and cauliflower ( which we didnt have so) and then gravy.

My husband breakfast Swedish French toast,, know as poor knights with these lovely sweet Malvina strawberries. 200 ml milk, 1 egg, 50 ml flour 1 pinch salt, Whisk smooth. Slice the bread not to thick. Dip in the batter and fry until golden. It is all in how hot your skillet and butter is to get them lovely.

KimShook: well if you use baking ammonia the cookies becomes light and airy and if you dont it become dense.

Spagbol is what the Scottish side calls what the Swedish side calls Köttfärsås, I rather say spagbol since translated köttfärsås means Meat mince sauce and that sounds boring,