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Tangerine Bundt Cake

March 27, 2011January 18, 2014 by zoomyummy

tangerine bundt cake recipe with step by step pictures

I love bundt cakes.

It seems that I tend to celebrate the arrival of each season with them.

Somehow, it always works.

To welcome this year’s spring and Easter, I decided to go for a wonderful, fresh and invigorating citrus flavor.

And here it is.

In fact, the big clever books of baking would call this cake a chiffon cake.

Chiffon cakes are light and moist cakes that use vegetable oil instead of butter. That is the main reason why these cakes do not tend to harden or dry out as traditional butter cakes might.

That is positive, I think.

Frankly, this cake tastes just lovely.

Plus, there’s this delicious citrus glaze that increases the whole fresh experience immensely.

Here’s how you can make it too…

These are the ingredients that will come in handy.

tangerine bundt cake recipe with step by step pictures, preheat the oven to 325 F - 165 C, wash one tangerine under running water thoroughly, pat it dry with a kitchen towel, grate one tablespoon plus one teaspoon peel for cake and for glaze respectively

1. First, preheat the oven to 325 °F (165 °C).

2. Wash one tangerine under running water thoroughly.

Pat it dry with a kitchen towel.

Then grate one tablespoon plus one teaspoon peel. We are going to need one tablespoon for the cake and the remaining teaspoon for the glaze.

Omelette with Cabbage Filling

July 14, 2010 by zoomyummy

In case you are looking for a nice, light and delicious summer meal then look no further and relax.

Because I have something very good for you.

Something very, very, VERY good.

It was, I guess, some 6 years ago and deep into my vegetarian years when I found this recipe. My herbivorous years are long gone by I still cherish some recipes from that period.

And I especially love this one…

This is the lovely, yummy stuff we are going to need.

1. First, wash the cabbage and remove its tough center stalk.

2. Then get angry (because it helps) and cut it in half.

3. Place each half cut-side down and cut/shred into tiny strips.

4. Now peel and chop the onions.

5. Pour 3 tablespoons olive oil into a large pot and place it over medium-low heat.
6. Add the onions and saute for about 2 minutes, stirring constantly.

7. Add the shredded cabbage.

8. Season with 1/4 teaspoon black pepper and 1 1/2 teaspoon salt.
9. Stir, cover and sweat for about 15-20 minutes.

Stir every couple of minutes so that it doesn’t get burned.

10. Meanwhile, spoon the sour cream into a medium saucepan.

Place the saucepan over low-medium heat.

We are not going to cook this sour cream mixture we are making here – what we are doing is just heating it up gently.

11. Grate the cheese so that you have about 1 cup (100 grams).

I am using Edam cheese here, but you can use any cheese that makes you happy.

12. Add about half the cheese to the saucepan.

13. Now peel and press three cloves of garlic.

I promise I am going to learn to count to three soon.

14. Stir the whole mixture just until combined and remove it from heat.

15. Add the sour cream mixture to the cabbage which should be nice and soft by now.

16. Stir to combine and remove from heat.

17. And now let’s make the yummy omelettes.

To make one omelette, we need 2 eggs, 2 tablespoons water, a pinch of black pepper, a pinch of salt and a pinch of sweet paprika powder.

18. Yeah, destroy the Omelette Bob.

19. In a larger pan, heat up about 2 tablespoons of vegetable oil and pour in the batter.

20. Cook for about 5 minutes – just until the omelette is cooked through but don’t flip.
21. Spoon about one third of the cabbage mixture over one half of the omelette.

22. And fold the other half of the omelette over the filling.

23. Remove the pan from heat.
24. Sprinkle the top with one third of the remaining cheese and add some parsley just for kicks.

Here I am serving the scrumptious omelette with sliced tomatoes and toasted bread.

Yum!

Just give this delicious dish a try and you’ll be glad you met me!

I promise!

And most of all, enjoy dear friends!

See you soon.

Love,

Petra

(This recipe makes 3 omelettes.)

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Strawberry Cheesecake

July 9, 2010 by zoomyummy

Someone might think that after all the cheesecakes and cheesecake pots I’ve made I’ll have enough.

But no.

Not me.

As soon as I came across this recipe I found myself being pulled towards the kitchen by some strong and strange power.

Really!

You better believe me.

The things that followed were…hm…spooky, my friends.

All I could see were my very own hands reaching for strawberries, sugar, blender…then there was a lot of noise…then flour mist covered everything…and the next thing I remember was me sitting on a chair and munching on this heavenly treat.

Things like these happen to me quite often.

Sometimes I’m scared.

What is that?

Well, that kitchen of mine – I guess there will be a movie made about its magical powers one day.

Luckily, I had my camera there with me…so now I have the evidence to show you:

These are the ingredients that gathered to create the delicious piece of art.

1. First I ground up the graham crackers until they were crumbs.

Or shall I use the instructions-giving style?

Okay.

So…

2. Pour the graham crackers into a larger bowl.
3. Add the sugar.

4. Melt the butter and add it to the bowl.

You can melt the butter in a saucepan over medium-low heat or in a microwave, like I did.

Both ways are all-right.

5. Using a spatula or a spoon or anything you desire, combine the ingredients.

6. Now, try your best to find your 9-inch (23 cm) springform pan somewhere.
7. Press the crumbly mixture onto the bottom of the pan.

You don’t even have to spray or butter the pan before.

But you can.

You don’t need to, but you can…

But you don’t need to.

Am I being clear?

No?

So again…

You don’t even have to…

Sorry!
8. Place the pan into the fridge for about 30 minutes.

9. In a blender or food processor, combine the strawberries and cornstarch. Cover and process until smooth.

You can use fresh strawberries instead of frozen ones. In that case, add about 1/2 cup (100 grams) sugar into the blender.

10. Pour the strawberry purée into a saucepan and bring to boil.

Cook and stir for about 2 minutes.

Let cool.

Set aside 1/3 cup of the finished sauce for serving. Keep it covered in your refrigerator.

11. In a bowl of your electric mixer, beat the cream cheese with milk just until combined.

When it comes to cheesecakes, it’s important not to over beat the batter. That way you’ll prevent cracking of the cheesecake when it’s baking.

Oh, and you might have noticed that the condensed milk I was using looks a little too thin. You are right. Since I am a dreamer and a utopian I decided to bond two hardly mergeable concepts – cake and diet. For these reasons I used low-fat condensed milk. It was all right, but next time I’ll use the regular milk – that makes the cake’s structure a tad firmer.

12. Add the lemon juice.

13. Then add the eggs and beat on low just until combined.

14. Pour the cream cheese mixture over the crust.
15. Drop the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.

16. With a knife, swirl the strawberry sauce.
17. Bake at 300 degrees F (150 degrees C) for 55-60 minutes or until the center is almost set.

Don’t worry if the cake still wobbles in the middle a little when you shake it. For even though the center may not look fully baked, once it cools it will firm up and be the correct consistency.

18. Remove from the oven and cool on a wire rack for 10 minutes.
19. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.

20. Refrigerate overnight and serve with the strawberry sauce you’ve set aside (if it’s gotten too thick you can dilute it with a little water).
21. Store the cake in the refrigerator and most importantly – enjoy, dear friends!

See you soon!

Most cordially,
Petra