Cakes and Pastries

           Cakes and pastries may be offered any time of the day, from breakfast to dinner.   There are prepared on all occasions and for all tastes.  Plain, fruit, nut, chocolate and spicy cakes that might be moistened with light syrup and various liquors, then iced and glazed. Cakes and pastries might be filled with thick cream and fresh fruit, jam, fluffy cheese, luscious custards and tangy lemon curd.  One thing is for certain, that delicious cakes, tarts and pies, are always anticipated with great pleasure and consumed with delight!

          Cakes are also prepared to celebrate special events in our lives, such as christenings, birthdays, weddings and anniversaries.  They are also prepared on feast days.  Christmas cakes, Stollen, New Year’s cakes (the Greek “Vassilopita” with an inserted coin for good luck) Easter cakes (Tsoureki, Panetone and Mazurka) are essential parts of the festive meal.

         I have published some of my favourite cakes in older posts.   Here are a few more.

     

UPSIDE DOWN CAKE

                                         

          This cake can also be prepared with fresh peaches or tinned pineapple slices

 Topping:

170 g (3/4 cups) butter

150 g (3/4 cups) sugar

1 tbsp powdered cinnamon

Grated nutmeg

3-4 apples (according to size), peeled, seeded and sliced

Cake:

4 eggs, separated, whites whipped stiffly with a pinch of salt

200 g (1 cup) sugar

150 g (1 cup) self-raising flour

1 tsp baking powder

1/8 tsp grated nutmeg

1/8 tsp ginger powder

        First prepare the topping.  Place the butter, sugar and spices in a baking tin, in a warm oven.  When the butter has melted, remove from the oven, stir well, so that all the ingredients are well blended, and spread evenly over the baking tin.  Cover with  sliced apples, slightly over-lapping each other, forming neat circles and set aside.

        Beat the egg yolks and sugar together until light and fluffy.  Combine the flour with the baking powder and spices and sift over the eggs, a little at a time, stirring gently with a rubber spatula.  Finally fold in the egg whites.   Pour the batter over the apples, level with a wet spatula, and bake in an oven preheated to 190C (375 F) for 45-50 minutes.    Remove from the oven, cool for 10 minutes, and overturn onto a serving platter.

(Serves 8-10)

  GATEAU A L’ANANAS

            My friend, Michele Nemtzoglou, gave me this recipe.   Michele, who is in my bridge group, is a very nice person, charming and intelligent and, like most French women, she is an excellent cook.

One 500 g (1 lb) tin of sliced pineapple

100 g (an ample 3 oz) butter at room temperature

100 g (an ample 3 oz) icing sugar

100 g (an ample 3 oz) self-raising flour

1 scant tsp baking powder

A pinch of salt

3 medium-sized eggs

2 tbsp rum

Caramel:

75 g sugar

1 tsp water

1 tsp vinegar

Syrup:

Reduce the pineapple juice with

2 tbsp sugar

          First prepare the caramel by boiling sugar, water and vinegar, in a heavy saucepan, until amber brown and  cool a little.  Cover a tart tin evenly with the liquid caramel.

          Beat the butter and icing sugar until well combined.   Then add the eggs, one at a time and fold in the rum and flour until well combined.

          Arrange the strained pineapple slices attractively over the caramel in the tart tin, and pour the cake batter evenly on top.

          Bake in an oven pre-heated to 180 C (350 F) for 25-30 minutes.  Remove from the oven, pour the syrup evenly over the cake and reverse it, immediately, on a dish.   Serve with whipped cream.  

FIG CAKE WITH SPICES

                                       

          This is a recipe for a lovely, rich cake which keeps fresh for over a week.

For the figs:

½ kg (1 lb) dry figs, stems removed

250 ml (1 cup) water, mixed with

250 ml (1 cup) Mavrodaphe or any other sweet, red wine (or any red wine with 2-3 

                         tbsp honey or sugar)

2 thin lemon slices

Ingredients for the cake:

115 g (½ cup) butter

200 g (1 cup) brown sugar

2 eggs

300 g (2 cups) self-raising flour

1 tsp baking powder

½ tsp baking soda

1 tsp salt

½ tsp powdered cinnamon

¼ tsp powdered cloves

¼ tsp grated nutmeg

¼ tsp ginger powder

120 ml (½ cup) fig liquid

1 tbsp brandy

200 g (7 oz -1 tub) strained yoghurt

2 cups poached figs, diced

About 75 g (½ cup) dried apricots, diced

About 50 g (½ cup) roasted, chopped pistachio nuts (unsalted) or walnuts.

           Place the figs in a single layer in a saucepan, cover with the water and wine solution and add the lemon slices.   Poach the figs until tender, then strain and dice them, reserving the figs and the liquid for further use.   Discard the lemon slices.

          Cream sugar and butter until the mixture is light in colour.   Beat in the eggs, one at a time.  Mix the flour with the baking powder, baking soda, salt and spices.  Sift over the batter in 3 parts, alternately with the fig liquid, yoghurt and brandy.  Finally add the figs, apricots, and nuts and mix thoroughly.   Divide the batter between two buttered loaf tins and bake in an oven preheated to 170 C (325 F) for about 50 minutes to 1 hour or until an inserted skewer comes out clean. 

 PINEAPPLE AND HAZLENUT CAKE

           I don’t remember who gave me the recipe for this wonderful cake.   

Crumble

6 tbsp self-raising flour

6 tbsp brown sugar

3 tbsp butter or margarine

A pinch of salt

¼ tsp cinnamon

Cake

200 g (1 cup) sugar

1 cu p butter, at room temperature

3 large eggs

½ tsp vanilla

2 cups self-raising flour mixed with

1 tsp baking powder

A pinch of salt

1/8 – ¼ tsp ginger powder

½ cup roasted and ground hazelnuts, sprinkled with 1-2 tbsp flour mixture

350 tinned  pineapple slices, strained and cut in small triangles, dried on kitchen paper

Icing sugar for dusting over the cake

         Combine the crumble ingredients well together, and set aside for further use.     

          Beat butter, sugar and vanilla, until light and fluffy.   Add the eggs, one at a time, then fold in the flour and finally the hazelnuts.   Spread half the cake batter in a prepared baking tin, even the surface with a spatula and dot it with half the pineapple pieces.   Cover with the remaining batter, place the remaining pineapple pieces on top and sprinkle evenly with the reserved crumble.  

         Bake in an oven, preheated to 170 C and bake for 35-40 minutes or until a wooden skewer inserted in the middle of the cake comes out clean.  Place in a platter and serve sprinkled with icing sugar.

(Serves 12-14)     

   

  

 GUSTEL’S APPLE PIE

         Gustel Koenig was an old friend, a good bridge player and a marvellous cook and hostess.  This is one of the best apple pies.  Use hard, juicy, aromatic apples.

6 apples, pealed, cored and diced

the juice of 1 lemon or more if liked

Crust

1 cup butter or margarine

1 cup sugar

1 cup self-raising flour

        Sprinkle the apples with lemon juice and arrange them in a pyrex dish.    Whip the sugar and butter together until light and fluffy and fold in the flour.   This is a soft dough so spoon it carefully over the apples and level the surface with a wet spatula.

       Bake the pie in an oven preheated to 180C for 45-50 minutes or until the surface is crisp and golden.

(Serves 8-10)

WALNUT CAKE

                                              

     This walnut cake is easy to make and ever so light.

180 g (6 oz) butter, softened

180 g (6 oz - 1 cup minus 1 tbsp) caster sugar           

150 g (1 cup) self-raising flour

1 tsp baking powder

A pinch of salt

5 eggs, separated, whites whipped into soft peaks

Vanilla

120 g (4 oz) coarsely chopped walnuts

          Sift the flour with the baking powder and salt.  Coat the walnuts with spoonfulor two of the flour mixture, and set aside.

     Cream the butter and sugar, add the yolks one at a time and continue beating.  Add the dry ingredients and mix well. Stir in a large spoonful of whipped egg whites to soften the batter.  Stir in the walnuts and, finally, gently fold in the remaining egg whites.   Bake the cake in a moderately hot oven, preheated to 190C (375 F) for about 45 minutes.

(Serves 8)   

   

Irena, Neuchatel

         After I completed my studies in Alexandra College, Dublin, my ardent desire was to study History, at Trinity College.   But my parents were adamant.   Three more years were unheard of, especially with the Korean war being then, at its most crucial point and, possibly, with horrific consequences.   So, instead, I went to my second choice, Irena in Peseux, Neuchatel.

           Switzerland was, then, renowned for its finishing schools.  Almost ten years after I left, more women went to university, than ever before.   Naturally, parents preferred paying fees for a degree, than sending their daughters to expensive finishing schools.   So, from the early-1960s to the mid-1980s “Pensionnats de Jeunnes Filles” started closing, one after the other, and, with the exception of one or two, they are now considered institutions of the past.

       

          I thoroughly enjoyed my year at Irena.  We were taught French, literature, music, history of art and cooking.   We went to the theatre, to concerts, art galleries and fashion shows.  We gathered grapes in vineyards and visited the Suchard Chocolate factory, where we were given packets of Toblerone.  We skated, skied, played tennis and went to dances.  After years of hard work, my stay in Switzerland was like a wonderful holiday, which I always fondly remember.

     

 

           Here are a few recipes that remind me of Switzerland.

 FONDUE BOURGUIGNONNE

          Apparently this dish was introduced to the Swiss by the troops of Burgandy under Charles the Bold, that occupied the western part of Switzerland, during the 15^th century.

 1 kg (2 lbs) beef fillet, cut into bite-sized cubes

Oil for deep frying, sunflower or corn-oil

Sauces:

1. Mayonnaise

2. Cream and Horseradish Sauce:

Mix:

150 g (5 oz) cream cheese

6 tbsp milk

2 tbsp horseradish sauce

Salt to taste

well together, and until smooth and creamy

3. Curry Sauce:

Mix:

300 g (10 oz) thick Greek yogurt

1 tsp or more curry sauce

Salt

2 tbsp evaporated milk

1 tbsp snipped chives

well together, until well combined.

         Pour the oil in the fondue dish and heat, over an alcohol burner, until the oil is very hot.   Place in the middle of the table.

         Each diner spears a meat cube with a fondue fork and deep fries it in the hot oil, until browned all over. Then he can dip it in his favourite sauce and enjoy.

FONDUE NEUCHATELOISE

         The classic Swiss fondue is made with cheese melted in wine and seasoned with garlic, pepper and nutmeg.  It is a dish prepared for family and good friends, where, with each tasty bite, one can also enjoy each other’s company.

1 garlic clove, halved

500 ml (2 cups) dry white wine (Neuchatel)

300 g (10 oz) grated Gruyere

300 g (10 oz) grated Emmenthal

5 tsp cornflour

1 liqueur glass kirsh

Salt, pepper and nutmeg

A basket with bite-sized, crusty bread cubes

         Rub the fondue dish with garlic.   Combine the cheeses with the cornflour and mix well together.  Pour the wine into the fondue dish and bring to the boil, over high heat.  Then lower the heat to a bare simmer and add the cheese mixture, by the handful, stirring constantly until the cheese and wine become creamy.   Stir in the kirsh,. taste and add some salt, if necessary, pepper and nutmeg.

       Place the fondue dish over an alcohol burner, in the middle of a table.  Adjust the heat so that the fondue barely simmers.  Each individual spears a cube of bread with a long handled fondue fork, dips it in the melted fondue and eats it immediately.

   

ONION AND CHEESE TART

          Nora Widmer, a dear friend from Switzerland, made this tart, very often for us, when we both lived in India, so many years ago.

                                     

  

Pastry

300 g (2 1/3 cup) flour

150 g (5 oz)) butter

 2 tbsp iced milk

 Salt

 Softened butter for the dish

Filling

1½ tbsp olive oil

2 large onions, finely chopped

3 spring onions, finely sliced

1\8 tsp Cayenne pepper

90 g (1 cup) bland kasseri or Gruyere grated

90 g (1 cup) Graviera from Naxos or Emmenthal grated

90 g (1 cup) San Mihalis or Parmesan grated

4 eggs

250 ml (1 cup) cream and milk mixed in equal quantities

¼  tsp salt and freshly ground pepper

          Start by making the pastry.   Mix flour and salt, rub in the butter, pour the milk over the mixture and gather the dough into a ball.  Cover and refrigerate for at least half an hour.

   

          Roll out the dough to fit 27 cm (11 in) buttered tart dish.   Cover with baking parchment and beans, and bake blind in a moderate oven preheated to190 C (375 F) for about 10 minutes.  Remove the beans and parchment and return to the oven for another 8 minutes.   Cool before using.

          Stew the onions gently in olive oil and 1 tbsp of water, with very little salt, for about 7 minutes, stirring often, until the onions are soft.  Stir in the Cayenne, if using, and set aside to cool.

          Mix the cheeses together and place ½ the amount over the pastry shell.   Sprinkle the onions evenly over, and cover with the remaining cheese.    

Beat the eggs with the cream and milk, salt and freshly ground pepper, and spoon over the cheese.   Bake in the top part of slow oven preheated to 150 C (300 F)  for 15 minutes, then increase the heat to 190 C (375 F) and bake until the filling is puffed and golden. 

(Serves 4-6)

                            

  GRATED POTATO CAKES

 ROESTI 

             Roesti is a well-known Swiss potato cake.  You can add chopped onions, bacon and caraway seeds if you wish.   I’m going to give you the recipe my family prefers.

1 kg (2 lb) potatoes, boiled in their jackets for 20-25 minutes

Salt and pepper

2 tbsp butter

1 tbsp extra virgin olive oil

A little extra salt

          Let the potatoes cool a little and peel.   Refrigerate for 30 minutes, then thickly grate into a bowl and sprinkle with a little salt and pepper.

         Melt the butter and olive oil, in a deep frying pan, add the potatoes and stir until  they are well coated with butter.   Then, with a hard spatula, press the potatoes into a large patty shape.   Cook, over medium heat, for 15-20 minutes, shaking the frying pan occasionally to avoid sticking.

         With the help of a large plate, invert the roesti back into the frying pan.   Cook

for 20 minutes more, until golden brown.  Sprinkle with little salt and freshly ground black pepper.   Serve as an accompaniment for chicken and meat dishes, or just with a green salad

      

                                 

                            

VEAL COOKED IN WHITE WINE AND CREAM

          This is very tasty dish and easy to prepare.

1 kg (2 lbs) veal, thinly sliced and cut into strips

2 tbsp butter

2 tbsp olive oil

4 spring onions, finely chopped, white parts only

½ cup dry white wine, Neuchatel would be perfect

500 ml (2 cups) double cream

Salt, and freshly ground white pepper

Nutmeg

          Sauté half the amount of meat, in half the butter and olive oil, for about 3 minutes.   When the meat is slightly browned all over sprinkle with a little salt, pepper and nutmeg, and transfer it to a colander set over a bowl.  Then sauté the rest of the meat, add salt, pepper and nutmeg and add it and the juices to the veal in the colander.  Melt the remaining butter and olive oil, over medium heat, and add the spring onions and cook, stirring for about 3-4 minutes.   Pour in the wine, raise the heat, and stir until the liquid comes to the boil.  Add the cream and the meat juices.   Boil for ten minutes, stirring constantly, until the liquid reduces by half and thickens slightly.   Taste for seasoning and add salt and pepper, if necessary.  Transfer the meat to the saucepan and cook until well heated. Serve with creamed potatoes or roesti and vegetables of your choice.

  

CHOCOLATE FONDUE

 

       A lovely dessert, just a ganache flavoured with honey and the liqueur of your choice, and fresh fruit, either whole or sliced, and cubed cake to dip in the melted chocolate.

1 cup double cream

250 g (8 1/3 oz) dark chocolate, finely chopped

1 tbsp honey

2 tbsp Kirsh, Kalhua or Grand Marnier

Strawberries, sliced apples, pears, orange segments, tinned pineapple segments, and

                                                                                                     cubed cake

      

        Heat cream, over low heat, but do not boil.  Pour over the chopped chocolate and stir until smooth.   Stir in the liqueur and honey and pour into a fondue pot and place over an alcohol burner, adjusting the heat to its lowest to just keep the chocolate melted. Serve with the fruit and cubed cake and  bon appetit!

  

  

Iced Soups

 With the exception of the classics and a few elaborate “creations”, iced soups are very easy to make   Just blend, sieve, mix and chill the ingredients, and you have prepared a delicious dish that refreshes and invigorates both body and mind.  Use your imagination, leftovers, spices and herbs and make a fabulous new soup each time, never to be reproduced again!

   

Try and enjoy these soups on a really hot day.

APPLE AND ROCKET SOUP

Do try this soup

6 large apples, peeled, cored and quartered

1-2 tbsp lemon juice
2 medium onions, sliced
1 garlic clove, sliced

1½ litre (6 cups) chicken stock

90 g (3 oz) rocket, leaves only, chopped

125 ml (½ cup) low fat cream

6 tender chive stalks, snipped

Salt and pepper

         Sprinkle the apple quarters with lemon juice, to prevent discolouring.   Then place them into the chicken stock with the onions and garlic, and cook until the apples and onions are almost tender.  Add the rocket leaves and cook for 10 minutes more.  Blend and sieve the soup, taste for seasoning and adjust. Cover and refrigerate until well chilled.

          Just before serving stir in the cream and sprinkle with snipped chives

                                                

 AVOCADO AND PRAWN SOUP

       

This is a lovely soup, or rather a full meal.

5 ripe, flawless avocados, peeled,stoned, blended with

2 tbsp lemon juice, and sieved

15-20 large prawns, shelled, the intestines removed

125 ml (½ cup) dry white wine

125 ml (½ cup) chicken stock

1 sprig rosemary

500 ml (2 cups) chicken stock +  250 ml (1 cup) more for thinning down the soup

250 ml (1 cup) thick Greek yogurt

1 tsp cornflour

A pinch salt

Salt, pepper and Cayenne pepper

Chopped parsley

            First sauté prawns in a large, deep frying pan with the wine, chicken stock and rosemary sprig for 4 minutes in one side and 2 minutes on the other.    Then remove the prawns with a slotted spoon and refrigerate.

           Pour the chicken stock into the frying pan and cook vigorously, scraping the residue.  Sieve and ice.

          Beat the yogurt.  Add the cornflour and a little salt and simmer, uncovered, until the yogurt thickens (about 10 minutes) and chill.

          In a large bowl combine the avocado with the chicken stock and the stabilized yogurt and mix well together.  Add some chicken stock, if the soup is  too thick.  Taste and add more salt and pepper, if necessary, and a pinch of Cayenne.   Cover the bowl and chill well.  Just before serving, add the prawns and sprinkle with chopped parsley.  

    

   CONSOMME

  It’s impossible not to include a consommé in summer soups.

1½ lt (6 cups) chicken or beef stock

500 g lean beef, finely chopped

500 g chickens wings

1 carrot, diced

2-3 stalks celery, trimmed, threaded and finely sliced

1 leek, finely sliced

1-2 tomatoes, seeded and chopped

1 egg white, slightly beaten with a little water

The crushed shell of the egg

Salt, pepper and Cayenne pepper

         In a large saucepan, place the beef, the chicken wings and the chicken or beef stock, and bring slowly to the boil and skim thoroughly.  Then add all the other ingredients together, except the egg white and shell, and gently simmer for 1-1½ hours.  

          Strain the soup and return to the saucepan, add the egg white and egg shell and bring to the boil, over low heat, stirring for 10 minutes.  Remove from the stove and leave undisturbed for 20-30 minutes.   Pour into a large bowl, through strainer lined with a double thickness of muslin, wrung out in cold water.

          Refrigerate the consommé and degrease thoroughly, taste and add salt and pepper if necessary and a little Cayenne pepper.  Chill and serve slightly jelled in cups.

               

  CUCUMBER AND YOGURT SOUP

A lovely soup, if you like yogurt.

500 g (1 lb) cucumbers, peeled and finely diced

1 dill pickle, finely sliced

2 tbsp lemon juice or according to taste

1 garlic clove, crushed or

1 small grated onion, if preferred

1½ litre (6 cups) yogurt

1 tbsp chopped fresh dill

Salt and pepper

1-2 tbsp olive oil

 Combine all the ingredients well together, cover and refrigerate.   If not sufficiently chilled, add 2-3 crushed ice cubes before serving.

INDIAN SOUP

 

            I love this soup, which can be served hot or iced.

1½ litre (6 cups) hot chicken stock

2 tbsp olive oil

1 large onion, finely chopped

1-2 tsp curry powder

½ tsp ginger powder

½ tsp turmeric

½ tsp crushed cardamom pods

1 tbsp flour

½ litre (2 cups) full yogurt

1 tsp cornflour

A little salt

150 g (5 oz) cold, cooked chicken breast, finely diced

          Sauté the onion in olive oil, until the onion becomes transparent.   Stir in the spices and flour and cook, stirring, for 2-3 minutes. Then add the chicken stock and cook for 15 minutes and sieve into a bowl or a large tureen and chill thoroughly.

          Stabilize the yogurt with the cornflour and salt (see avocado and shrimp soup), and refrigerate.

         Just before serving, combine the chicken stock, yogurt and the chopped chicken and serve.