Potato Cake

Friend over for dinner. I wasn't too sure what to make, and I had just happened to see this recipe on Tastemade France. Therefore, I set about to make it.

Simply speaking, it is a cake made with mashed potato, flour, baking powder, and (soy)milk. I folded in dried tomatoes, olives, and mozzarella, and baked the whole thing until cooked through. The result was very filling, spongy, and savory.

Mini Strawberry Crostata (Gluten-Free)

New semester, new batches of hallway dinners! This year, the whole end of the hallway changed, as the seniors graduated and new freshmen come in. The new hallway as a whole became a bit more complicated in terms of food. In all, we have vegetarians, lactose intolerants, gluten, soy, and nuts allergies...

This made baking for an Italian-themed dinner more difficult. I therefore opted for the simplest thing I could think of, which was crostata. Crostata are jam tarts, usually covered in a lattice of some kind. The challenge, this time, was working with gluten-free flour (buckwheat flour in this case).

I came across a recipe for buckwheat flour pastry from pep's Free from Kitchen, which I used with a flax egg. The filling is simply strawberry jam from the supermarket, to which I added lemon juice to cut through the sweetness. I used a pastry cutter to cut the strips of dough to make the lattice on top, which all threatened to break left and right. All in all, it resulted in a pastry that I felt was a bit dry.

Eggless Lemon Bars

A few weeks ago, my cousin L and I had a friend over for dinner. I also had a single overripe banana sitting around waiting to be either used or dumped. Since I am no fan of dumping food, I looked for a way to use it up.

Banana bread requires at least 3 bananas, and so did my banana brownies. I then recalled a recipe I had stumbled upon for an eggless version of lemon bars, from Heart of a Baker. Not that I had ever tasted any classic lemon bars, I opted to give it a try.

First, I lined a small pan with my usual pâte brisée (shortcrust pastry), which I baked for about 10 minutes. Then I filled it with the lemon filling, and baked it some more. The result was a zingy, fresh bar that smelled like banana but tasted 100% lemon.

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LEMON BAR RECIPE

  Ingredients

• 1/4 recipe pâte brisée (shortcrust pastry)
• 1 ripe banana
• zest and juice of 2 lemons
• 1/2 cup sugar
• vanilla
• 1 tbs cornstarch
• 1 tbs flour
• icing sugar, for dusting

  Procedure

1. Prepare the crust in an 8 in. x 8 in. pan as per the shortcrust pastry recipe. Precook 10 mins.
2. In a bowl, mash the banana.
3. Add in the rest of the ingredients.
4. Pour into the crust.
5. Bake for 30 mins at 180˚C or until set.
6. Cool then refrigerate min. 1 hour.
7. Cut into squares or bars.
8. Dust with icing sugar before serving.

Chocolate-Encased Mint Truffles

I made a batch of mint truffles at home to give to some family friends, and also to share with my family. My 5-year-old niece got involved, helping me break apart chocolate, and mixing in the cream.

For the family friends, I did not have time to coat them. In fact, I only barely managed to roll them in cocoa powder, they were so soft. My niece didn't like them coated, as the cocoa powder is pretty bitter, so she just ate the filling.

With the 2nd half of the batch, I tried to make them last a little longer, so I tried to temper chocolate for the first time. By the time my chocolate was tempered, the filling was no longer holding shape. By then, I was too tired to start over, so I just scooped portions of filling and dropped it into the chocolate. The whole thing was then laid on a sheet of baking paper. When all the filling was covered, I rolled them in cocoa powder.

Caramelized Apple Bread Pudding

I went home after my trip to the US, and my mom told me to do something with a bag of sliced bread that was sitting around. She feared that it would start molding in the near future. My dad then chipped in, saying a bunch of apples were sitting around. When there is dried bread or a lot of bread to use up, my only thought is something along the lines of a bread pudding.

Therefore, I made a thin custard with soy milk, sugar, some vanilla, and corn starch. Since the bread wasn't dried, I cut it up and dried it in a toaster oven. After that, I poured the custard on top of the bread and let it sit. In the meantime, I started working on a basic caramel.

From past experiments with caramel, I feared it would not turn out so well. I generally have a hard time with caramel. Yet for once, this one turned out beautifully. I did burn my finger when I accidentally touched it while it was in the pan (be careful, caramel is extremely hot!) After taking care of my burn, I poured it all into the bottom of a greased loaf pan. Then I cut some thin apple wedges and laid them on top of the hardened caramel.

I then poured about 1/3 of the bread mix, sprinkled some diced apples, and repeated until I reached the top. There was a bit of custard liquid and a end slice of bread left, so I layered that on the very top. The whole thing was baked until browned.

My parents didn't get home until late, so I left the whole bread pudding in the fridge overnight. The next morning, I plated it onto the biggest, long plate I could find, and still it could barely fit! I think overall it was a bit soft. Next time, I probably would add less custard to the bread. It most probably also would benefit from even more apples throughout the middle.