>Taste & Create: Mrs. B’s Lemon Meringue Pie

>

Just a short post today. This is the second recipe I made for April’s Taste & Create. I was paired with Jen of The Misadventures of Mrs. B and apparently she loves lemony desserts as much as I do. As soon as I found this lovely Lemon Meringue Pie I knew I had to make it. I have always been intimidated by meringue and was super-excited by the thought of finally tackling it!

In fact I was so excited that I made one huge mistake…. I cut the pie when the custard wasn’t quite set yet…. Oops!! So the first piece looked like crap, it tasted wonderful though! For the crust I used Dorie Greenspan’s recipe for Sweet Tart Dough (page 444 of Baking From My Home To Yours) or here. I used the juice of 5 lemons for this and that amount was ideal: the perfect flavor combination with the tartness of the crust and the sweetness of the meringue.

After some time in the fridge the custard set as it was supposed to and looked gorgeous. The recipe can be found here over at The Misadventures of Mrs. B, go check it out! I know I will be frequenting Jen’s blog from now on to see what other scrumptious dishes she comes up with!

>Taste & Create: Mrs. B’s Super Easy, Super Cheesy Stovetop Macaroni

>

It┬┤s that time of the month again: time to post about Taste & Create. Like I mentioned before, Taste & Create is a cultural exchange program for bloggers: you sign up monthly and are paired with another blogger. You look around at their blog, find that one recipe (or more if you like) that you want to recreate and post the about it. You also submit a picture and a very short review to the T&C website.

This month I was paired with The Misadventures of Mrs. B. I had so much fun reading her blog, she and I share a love for cheese and citrus. So I had to pick two recipes: this one I’ll post today, the other (Lemon Meringue Pie) will follow this week. The first recipe I picked was super easy to make and involved cheese ­čÖé It was nice, but somewhat bland. I wonder if the Cheddar that is available here might have less flavor than the American ones….. It was still yummy thought!


The recipe can be found here at The Misadventures of Mrs. B.

Taste & Create – Ground Beef Curry (Keema Kari)

While perusing the entries for this month’s Taste & Create I came across Min’s version of this Ground Beef Curry. I had an instant craving for this and it gave me the opportunity to use the roti’s that I still had in the freezer.
The smells that came from the pan while everything was simmering were absolutely delicious! The dish itself tasted really good, I really loved the kick of the chili powder and I’m sure that I will be making this again!! 

Ground Beef Curry
1/2 tbsp sunflower oil
1 1/2 onions, finely chopped
1/2 tbsp minced garlic
1 tbsp ground ginger
1 tsp ground turmeric
1/2 tsp ground cinnamon
1 tsp cumin seeds, crushed (I used cumin powder)
1 tsp coriander seeds, crushed
1/2 tsp chili powder
500 grams extra lean ground beef
4 medium firm potatoes (skin on), cubed
1 x 400 grams can diced tomatoes
1 cup beef stock
salt and pepper to taste (I left these out as my curry already had plenty of taste)
1 bunch of spinach, washed, stalks removed and shredded
  • Saute onion over medium heat in oil until soft. Add garlic, ginger and spices, fry for 2-3 minutes until fragrant.
  • Add beef and brown over medium to high heat.
  • Add potatoes, tomatoes and beef stock, turn heat down and allow to simmer for 30 – 40 minutes or until potatoes are cooked through.
  • Season to taste with salt an pepper (as said I skipped the salt and pepper, it was not needed in my opinion) and stir spinach through. Turn heat off and allow to rest for a few minutes for the spinach to wilt into the curry.
  • Serve warm with rice or rotis.

>Flowered Apple Pie for Taste & Create

>

Somewhere between typing up this post and publishing it I forgot to hit the ‘save’-button… I will tell you all about this pie and Dave of My Year on the Grill later tonight when I’m back home as well as my Adopt-A-Blogger-post that seems to have disappeared completely….

For now just letting you know that this is my entry for Taste & Create, where I was paired with Dave of My Year on the Grill.

——————————————————————————————————-

I felt that it was time for me to have another go at Taste & Create, so I signed up in time and waited to be paired with another participant. I always enjoy finding out who I’m paired with and browsing their blog for yummy posts.

This time I was paired wit Dave of My Year on the Grill, oh my gosh does he have a lot of delicious recipes posted on his blog! What impresses me a lot is that he just moved from Kansas City to St. Thomas in the US Virgin Islands and just keeps on adding new posts…. I had just one tiny problem when it came to figuring out what to pick to make… Most of them were made on a grill and I do not own one… This problem was solved as soon as I spotted this gorgeous Flowered Apple Pie, it looked sooo pretty and I knew I had to make it!

Flowered Apple Pie
2 Granny Smith apples
1 pie crust ( I made my own using Dorie Greenspan’s recipe for Sweet Tart Dough, it can be found on page 444 of Baking From My Home To Yours, or here, and partially baked it)
100 grams marzipan paste
2 tbsp brown sugar
3 tbsp powder sugar or regular sugar (I used regular sugar)
2 tsp cinnamon
1/2 tsp orange zest (I used lemon zest)
2 or 3 tbsp butter, cut into very thin slices
orange reduction or apricot jam (I used strawberry jam because I ran out of apricot jam)

Choose 2 nice apples, wash, peel , cut into half and core them. Then cut them into 1/8 inch slices and have ready to top the tart with. (I actually quartered the apples before I saw that they had to be halved…. So then I simply proceeded to cut them into 1/8 slices).

In a food processor mix the cinnamon, brown sugar, lemon zest and marzipan paste until well combined (I accidentally added the regular sugar into this mix and only found out after I already turned on the food processor, so my pie was just a tad sweeter….)

Pour the mixture into the pie crust and top with apple slices, beginning at the edges.

Arrange them nicely so it looks like a flower at the end. Just tuck them in nicely as if they were a rose’s petals.

When you’re done, top with the powdered sugar or regular sugar (I used one tbsp of cinnamon sugar for this).

Then top with the butter that you have cut into thin slices or small pieces.

Bake at 425 degrees Fahrenheit for 25 to 40 minutes (mine only needed 25 minutes), depending on how fast your apples will look baked. Some of the apple edges will begin to brown. Heat up the orange reduction or apricot jam a bit and brush it over the apple tart. (Here’s where I found out that I had run out of apricot jam, so I used what I had at hand: strawberry jam. I must say that it created a lovely pinkish hue over the apple pie).

Let cool at least 10 minutes before cutting.

Isn’t it pretty? And tasty too!!!


If you want to join in on the fun, go to Taste & Create and check out how you can sign up for next month and see what the other participants cooked/baked up. To see what Dave thought of my Salmon Skewers with Maple/Mustard Glaze go here and see what he did with my Garlic Noodles here.

>Taste & Create XXIII: Chocolate Peanutbutter Bars

>


This month I was paired with Chaya of Sweet and Savoury Says it All for Taste and Create.
Chaya’s blog is filled with delicious recipes. I wanted to surprise my coworkers with something sweet and was torn between the Snickerdoodle Cookie Bars, the Apple Streusel Topped Muffin and the Chocolate Butterscotch Bars.


Since it was that time of the month the choice was quickly made and Chocolate Butterscotch Bars it was. But then I found out that I hadn’t brought home butterscotch chips from my trip to Canada but peanutbutter chips, so I subbed them. The other thing I changed was using butter instead of margarine and I left out the mocha extract. Yummy! This was gone in no time!!


Chocolate Peanutbutter Bars

1 1/8 cup all-purpouse flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup butter, room temperature
1 teaspoon vanilla extract
1 large egg
1 cup semi-sweet chocolate chips
1 cup peanutbutter chips (I used 3/4 cup peanutbutter chips and 1/4 cup milk chocolate chips because I ran out of peanutbutter chips…)
1/2 cup chopped walnuts (I used pecans)

  • Preheat oven to 375 degrees Fahrenheit
  • Grease a 9-inch square baking pan
  • Mix the flour, baking soda and salt in a bowl.
  • In another bowl beat the sugar, butter and vanilla until creamy
  • Beat in egg
  • Gradually beat in the flour mixture
  • Stir in 1 1/4 cups of chocolate chips and all of the nuts
  • Spread into prepared pan
  • Bake 20 – 23 minutes
  • Remove pan to wire rack
  • Sprinkle with remaining chocolate chips
  • Let stand for 5 minutes or until morsels are shiny; spread evenly
  • Cool in pan on wire rack
  • Refrigerate 5 – 10 minutes or until chocolate is set.

>Taste & Create XXII: Penne in a Creamy Pesto Sauce with Fresh Mozzarella, Grape Tomatoes & Chicken

>


For this months Taste & Create I was paired with the lovely Poornima of Tasty Treats.
With lots of yummy dishes to choose from I picked another great pastadish: Penne in a Creamy Pesto Sauce with Fresh Mozzarella, Grape Tomatoes and Chicken. I made this when I had a friend over for dinner and we absolutely loved it: this is easy to make and tastes absolutely delicious!!
Go check out what else was made for this months Taste & Create here!!

>Taste & Create XXI – Sleeping Cookies

>

A couple of days ago I told you about my first partner for this months Taste & Create, now it’s time for my second partner: Carol VR of No Reason Needed.

Looking through Carol’s blog I saw a lot of interesting recipes, one being Amish Friendship Bread. Unfortunately I didn’t have enough time to make this before the 24th of July. So I picked the Sleeping Cookies, these sounded really interesting.

They are very easy to make, no need to keep an eye on the time as the cookies are put into a warm oven that is turned off and left there overnight. The result? Meringe-like cookies: delicious! Again I forgot to take pictures, since there are no pics left I’m posting Carol’s own picture of the cookies here.

Check out the other entries for this month’s Taste & Create here.
If you would like to join in on the fun, check out the How it Works!

Sleeping Cookies
2 egg whites
2/3 cup sugar
1 dash salt
1/8 tsp. cream of tarter

Preheat your oven to 350F.

Beat the egg whites until stiff, then gradually add the sugar, salt and cream of tarter. Beat until sugar is dissolved. Stir in walnuts and chocolate or butterscotch bits (I left these out as the recipe didn’t specify how much was needed and I had non at hand).

Drop by teaspoon on oiled, foil covered cookie sheet. Put into oven and turn off oven. Leave in all night – do not peek – or during the daytime and left in the oven until it is cold.