Sourmilk bundt cake with dried fruit - a Christmas classic for a reason (vegan, kosher)

This moist sourmilk cake with dried fruit is a Christmas classic for a reason!

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This year, too, the Cat Blogger's Christmas table will feature some unlikely traditions (tzatsiki, Nigerian stew and one Hanukkah menora-wielding food blogger for whom 2 kilos of shrimps has already been stashed away in the freezer!) along with some more classic treats. 

One of them is this moist sourmilk bundt cake, the family heirloom recipe of which has now been trusted with me, too.

The recipe is so old it actually gives the measurements in coffee cups and the final product is baked over camp fire wearing a loin cloth. 

Ok, I might have added that last bit for dramatic effect, but you get the idea. It's old. But, as the oldies often come, they're classics for a reason. 

My recipe's been converted into a bit more precise measurements (how oh, very 21st century!) seeing how I don't even drink coffee, let alone own a collection of coffee cups. As for the dried fruit, you can use just raisins, or add some dates and/or figs in the mix, too. I use them all as... well, it's Christmas.

While not normally a massive fan of bundt cakes (they tend to be served by dry old ladies and the cakes seem to be every bit as dry and old) I do love this one. Last Christmas I had two six slices (somehow trying to make sense of the fact that not celebrating Christmas in my case seems to mean celebrating at least two of them each year). 

The batter comes together in the time it takes to pre-heat the oven and I've just been revealed that the version I so happily wolfed down last year was actually vegan. 

So, here you go - both versions of the cake! 

Buttermilk bundt cake with dried fruit:

4,5 dl all purpose flour

1,5 dl sugar

1,5 tsp cinnamon

1 tsp baking soda

3 dl raisins (and/or dates and/ or figs (I use 1 dl of each)

1,5 dl syrup

2,25 dl buttermilk (or same amount of soy milk mixed with 1 tbsp of vinegar)

1 egg (or 2 tbsp of chia seeds mixed with 4 tbsp of water)

150 g butter (or margarin), melted

Also:

butter (or margarin) and bread crumbs for preparing the tin

Pre-heat the oven to 175°c  (in convection oven 150° should do). Grease and dust the tin. 

In case using dates and/ or figs, cut them into smaller pieces. 

Combine dry ingredients and fold in the dried fruit.

Beat syrup with buttermilk and egg. Add into the dry ingredients. Finally whisk in melted and slightly cooled butter.

Pour the batter into the prepared tin. Bake at the lower part of the oven for 40-50 minutes (depending on the oven) until a skewer inserted into the cake comes out clean. 

Let cool in the tin and then turn it out onto a serving platter. Serve and be merry!

And along with this recipe the blog is going to bugger off for a short holiday. May you all have a wonderful Christmas/ Hanukkah/ Kwanzaa!

Meet you back here on December 27th, ok?  That's when I'll be presenting you last of the Bulgarian souvenirs!

___________________

ANYONE FOR SECONDS?

         

SHARING IS CARING!

Last minute edible gifts for holiday season

Check out these tips for last minute edible gifts - guaranteed to bring joy to the world!

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The holiday season is upon us. Again. And just like each year, it seems to have come as a surprise. Again. 

Sure, considering how it occurs pretty much regularly every 365 days or so, one would think there's a way to actually be prepared. But no. And I doubt I'm the only one...?

Next year I'll be prepared as hell, though: without a doubt everyone I know will receive a 200-page surprise with my name on the cover.

Edible gifts, however, are something that are as fun to make as they are to receive. It's a gift that's full of love and sustainable, too. It will save the receipients from having to spend the first post-holiday day at a queue with millions of others, trying to see if there's any way they could change those Garfield-print PJ's to something they might actually be able to live with (like, nail scissors) or in the search of nearest charity shop where to dump that 10-feet battery-operated Santa Claus that keeps belting Jingle Bells like there's no tomorrow.

(PS. In case you're reading this while standing in an endless queue with fellow last minute shoppers, clutching onto a life-size statue of a singing Santa, step away NOW. Walk away from the shop and never look back.)

Tastiest foodie gifts for holiday season

Some of you have already told me both your holiday feast and gift bags will feature this rustic pork terrine. Place it on a vintage tray (flea markets are the best places to find these!), wrap with cellofan and finish with those left over ribbons we all have lying around and you're so good to go. 

And how about Mediterranean spreads? Delicious and guaranteed to delight even those with dietary restrictions. They also provide a convenient way to do something about those glass jars that keep piling up in the kitchen cabinets (surely I'm not the only one...?)

Some of my favourites are this wonderful eggplant dip..

... and muhammara, which will also be featured in my up and coming book!

Here you'll find a selection of different hummuses!

Don't forget the sweet varieties, either - who wouldn't love a jar of say, orange curd?

Give some bread!

In the Nordics Christmas just isn't Christmas without the dark, dense, sweet and malty archipelago bread.

Here's an even more Christmassy take on it with figs.

Crisp bread is a quick and easy way to bake and Christmassy cookie cutters give them a wonderfully festive shape!

Or you could pick up a nice pot or baking dish and fill with with either no-knead bread or these pretty barley rolls!

Sweet treats for everyone!

Anything sweet is guaranteed to be a hit this time of the year. Bake some cookies, stash them in a pretty paper bag and surprise your colleagues, neighours... or those unexpected visitors.

Biscuits don't get much easier, quicker to make or irresistible than these oat snaps and I can almost guarantee you already have the ingredients lying around. Mine get a little extra from cardamom and orange.

I have also yet to meet a person who wouldn't fall head over heels in love with these Italian cantuccini.

And hey - they're made with no fat!

And in case you really need to impress someone (mother-in-law, anyone?) these stained glass biscuits will do the trick.

In case the recipient isn't too keen on sweet stuff (say, whaat?), surprise them with this Spanish treat pan de higo, which could be served as an accompaniment for cheeses, too.

Chocolate galore!

I dread to think how much chocolate I, too, will be going through over the next week. Strangely enough, there always seems to be room for some more, so here goes!

How about surprising your loved ones with some home-made chocolate truffles?

Here you'll find my recipe for truffles with chocolate and port wine...

... while these babies combine roasted white chocolate and blueberries.

These chocolatey treats are ready in no time and they're fun to make even with little helpers. Sky's the limit when it comes to choosing what to have in yours!

And come on - who doesn't love Rocky Road?

You guys all set for the holidays? Any edible gifts in your stockings this year?

__________________


ANYONE FOR SECONDS?

      

SHARING IS CARING!

Gingerbread filled with white chocolate and goat cheese

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White chocolate and goat cheese filling is a quick and easy way to pimp the gingrebread. And they make nice foodie gifts, too!

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Sure, making your own gingerbread dough from the scratch does make the best dough... but at least chez moi I've discovered it tends to magically disappear from the fridge as it's supposedly resting overnight and by the time the oven is hot there's hardly any left. Instead there is a cook with a seriously sore tummy... 

I blame them elves - around Christmas time they are the reason behind all the funny business, right?

But hey - sticking with this year's theme of stress-free Christmas, let's not stress. Take a deep breath and tell yourself it is perfectly ok to use  store-bought dough, too. It is. 

I even remember finding some in the corner shop around July once. Strangely enough my stomach was equally upset after wolfing down half a kilo package of that. Go figure - I could swear there were no elves anywhere.

For this purpose you should bake thicker and softer gingerbread (which to me is the only way to go anyway). If you want something even more decadent, you could add a jam layer too. Pear or blueberry for instance would work well. 

I was supposed to add a cranberry jelly, but after I got home, I realized I'd left the jar in the shop. But hey - let's not stress about that either!

White chocolate gives the filling sweetness and structure and goat cheese lends it lovely tartness and spreadability. If you're not a fan of it though you could just use regular cream cheese. 

You could also add some pureed berries to the filling. Or crushed hard, salty liquorice candy. Or substitute it with chocolate ganache. Entirely up to you so go on, go crazy!

Depending on the size of your gingerbread the filling is enough for 10-15 cookies

White chocolate and goat cheese filled gingerbread:

500 g gingerbread dough 

Roll out the dough to about 1/2 cm thickness. Using a circular cookie cutter (or a glass), cut it into discs. Using a tiny cookie cutter (or a sharp knife) cut a desired shape into half of them. 

Bake at 200° for 5-7 minutes until the edges start getting a little colour. Let cool, fill and assemble the cookies.

White chocolate and goat cheese filling:

1 (145 g) White chocolate bar

1 tsp vanilla essence

the finely grated zest of a lime 

the juice from 1/2 lime

1 box (140 g) spreadable goat cheese

Melt the chocolate in Bain Marie ( metal bowl placed over pot of simmering water). Add the rest of the ingredients and mix until smooth. Chill until ready to use. 

Turn the gingerbread cookies the lower side up. Spread the filling (easiest way is to use piping bag and a small round nozzle) onto one half and then press the top half (the one with the shae cut into it) on top of it. 

Serve! And be merry!

PS. In case youdo have the time (and self-restraint...) here you'll find my recipe for made-from-scratch-gingerbread dough.

PPS. And in case you're looking for a gluten-free recipe, check out Veera's version at  Queen of Delicious! 

So, have you already started your gingerbread season? How do you  pimp yours?

___________________

ANYONE FOR SECONDS?

      

SHARING IS CARING!

Lemon and rosemary shortbread biscuits

Lemon and rosemary give these shortcrust biscuits wonderful and oh, so Mediterranean freshness!

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At our Mediterranean themed Christmas season kick off party we did not settle for any old gingerbread, oh, no. Instead I baked these zingy lemon and rosemary shortbread biscuits which get their lovely shape from snowflake-shaped cookie cutters. 

I used them as a decoration for our Christmas three, too and guests could nip over when ever they felt like it.

I also set up a decoration station where they could decorate their own to take home with them. Surprisingly therapeutic activity, I'll tell you. A bit like those mindfulness colouring books, I guess... only with a glass of wine.

These  also make great place cards for the holiday season and wonderful foodie gifts.

Lemon and rosemary shortbread biscuits:

175 g butter, at room temperature
1 1/4  dl sugar
finely grated zest of a lemon

the juice of 1/2 lemon

2 tsp finely chopped fresh rosemary

3,75 dl all purpose flour

Beat butter wth sugar. Add lemon juice and zest along with rosemary and finally beat in the flour until you get a crumbly mixture. 

Squeeze the dough together, wrap in clingfilm and leave to chill for an hour (or overnight).

Divide the dough into 4 and keep rest of the segments covered while working on one. 

On a lightly floured surface roll into a 1/2 cm thick sheet and using a cookie cutter cut into biscuits of your choice. Lift onto a tray lined with a baking sheet and chill for an hour prior to baking.

Bake at 180 (in a fan oven less will do) until the edges start getting a little colour - 6-8 minutes.

Cool and store in an airtight container. Hidden from your greedy little hands...

Looking for more ideas for a stress-free and delicious hlidays eason with a Mediterranean twist? Check out my tips over here!

___________________


ANYONE FOR SECONDS?



      

SHARING IS CARING!

Rustic country style pork terrine - as impressive as it is easy (gluten-free)

Don't let the looks fool you - this rustic country style pork terrine is as easy as it is impressive. Made ahead it is a perfect treat for stress-free Christmas!

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This year Christmas came early. I've been working on a photo shoot for a client, creating recipes for a stress-free Christmas. Stress-free? Christmas? Is that even possible? Yes, it is and for the next week I'll be sharing my tips for it. You just wait and see!

Stress-free is something I've been in a dire need of, too. The book project has taken most of my time and outside it I've been a knackered human wreck. Trust me, I could have used a lot more vicious words, such as ones rhyming with the word itch - my state certainly would have warranted that.

Luckily my friends have seen me through this, too. And actually, gathering them over for trying out the recipes has made me rediscover the joy of cooking all over again. 

Having people I love around my kitchen table has reminded me why I do what I do. Cooking is not just sharing food - it's sharing love. 

And what better way to thank my friends for all their support and patience than to have them over for dinner? 

This time I wanted to focus on enjoying the evening (and yes, a glass or twenty of wine), so everything on the menu was either quick and easy or something that could be made in advance.

Not so surprisingly our Christmas season kicked off in rather Mediterranean spirits. The star of the evening was this rustic pork terrine. It's guaranteed to impress just about anybody, but while you're basking in the glory of their praises, you can also take smug pleasure in being the only one who knows just how easy it actually is. I told you - perfect for stress-free Christmas!

I have a feeling this will become a staple at our picnics next summer, too...

Psst- this also makes for a welcome foodie gift!

Check out the rest of the recipes, too:

Fish and roe terrine
Shrimp with Limoncello mayonnaise and tomato and basil mayonnaise
Lemon and rosemary shortbread biscuits

Serves 8-10 people

Rustic country style pork terrine:

400 g pork neck (or shoulder) 

250 g chicken livers

200 g pork belly (without the rind)

1 egg

3/4 dl port wine/ cognac/ brandy

75 g pistachios

75 g dried cranberries

1 1/2 tbsp fresh thyme, finely chopped 

1 1/2 tsp salt

1 tsp freshly ground black pepper

1/4 tsp ground allspice

1/4 tsp ground cloves

Also: 2  pckgs (á 180 g) bacon rashers

Pat the chicken livers dry. Cut the pork neck and belly into cubes, discarding any tough fatty pieces. Measure half of the pork into a food processor with all of the livers and the egg. Whizz until smooth. Transfer into another bowl.

Add rest of the meat into the processor and pulse until roughly chopped. Combine with the liver mixture along with rest of the ingredients. Mix well, cover and leave to marinate in the fridge for 4 hours (or overnight).

Separate the bacon rashers from each other and, holding onto one end, stretch them.

Line the mold (1 litre) with rashers slighty overlapping each other. Cut two of the rashers into half and use those pieces for the end. 

Spoon the terrine mixture into the tin lined with bacon. Fold the rashers over the mixture and cover with a piece of parchment. Wrap the mold with tin foil.

Heat the oven to 170º (in a fan assisted oven 150 will do). Place the mold into an oven proof dish and pour enough boiling water to reach halfway of the mold. 

Cook for 75 minutes, until the terrine starts to come away from the edges of the mold and a skewer inserted into it comes out clean and piping hot. Remove the mold from the water bath and place a weight (such as a couple of tins) on top of it. 

Leave to cool and then transfer into fridge. Leave to set until next day.

Remove the weights, unwrap the foil and carefullyturn it into a serving platter. Serve with cornichons, pearl onions and/or cranberry or blackcurrant jelly.

___________________________

ANYONE FOR SECONDS?

     

SHARING IS CARING!