Petra's Rolling Pin: grapes

Argentinean cake with dulce de leche and berries

I know, I know, I’ve promised 2 recipes since last week. Something occurred, though. Two days ago, I was searching for a solution dealing with some soured whipping cream... and I ended up clicking the recipes on my blog.

So, I told myself ’Why not make a list of recipes to bake/cook when we’ve got ingredients about to spoil?’

I’d like to keep it updated, by categories!

Basic ingredients

cottage cheese: papanaşi, baked papanaşi, Dobrujan pie

egg whites: Pavlova, pricomigdale, walnut cookies

milk: supangle, muhallabieh, galatopita, trileqe, condensed milk

sour cream: ashta

whipping cream: savarine, molehill cake

yoghurt: Romanian donuts, lemon pound cake

1 yolk: tart crust

several yolks: crema catalana

Fruits

apples: apple pie, apple strudel

bananas: Banoffee Pie, vegan coconut and strawberry dessert, vegan banana cookies, vegan banana and peanut butter cookies, vegan banana pound cake, banana and oatmeal cake, banana muffins

blackberries: syrup

grapes: grape pizza, grape cake

quinces: upside-down quince cake

raspberries: smoothie

rhubarb: rhubarb and strawberry cake, rhubarb sauce

Vegetables and herbs

basil: pesto

eggplant: mirza ghasemi

spinach: spanakopita

Already-processed foods

condensed milk: colchão de noiva, Deliciu

preserves: negresă (Romanian brownie)

rice cakes: chocolate cake bars

♥

01:23 No comments

My inspiration came from a Tuscan speciality. But then, I let my imagination and senses carry me away. It was labelled as ’delicious’ and I hope you like it, too.

I used—

4g dry yeast

2 tbsp Marsala wine

1 tbsp agave syrup

90ml (warm) water

100g almond meal

50g tapioca flour

30ml olive oil

a pinch of salt

a bunch of grapes

40g coconut sugar

+tapioca flour, olive oil, agave syrup

Mix the yeast, the wine (not necessarily Marsala wine), and the agave syrup. Then, pour the warm water, starting to mix in the almond meal and the tapioca flour (you may add some extra tapioca flour if the dough is too sticky). After adding the olive oil and the salt, knead the dough and let it rest for 45 minutes.

The dough - after sitting for 45 minutes

Meanwhile, wash the grapes and grease and flour (using olive oil and tapioca flour) a baking pan of 15x22 cm.

Spread half of the dough on the bottom of the baking pan, placing half of the grapes on top. Sprinkle the coconut sugar and cover with the remaining dough (be careful, it is crumbly); place the remaining grapes on top and pour agave syrup over the cake.

Bake in the preheated oven, at 170°C, for 20 minutes, and then for 25 minutes more, at 150°C.

This cake fills you up and is... surprising, too!

00:48 No comments

250g grapes

2 tbsp semolina

80g brown sugar

nutmeg

cinnamon

juice from half an orange

15g butter

flour

I was inspired by an original plum pizza recipe.

Then, I adapted the ingredient amounts and I realised that this grape pizza is wonderful, too. Marcel keeps asking me to bake it. J

Butter and flour a tart baking pan.

Roll out the pizza dough – learn how to make it here –, then sprinkle 2 tablespoons of semolina over it.

Wash the grapes, roll them through a little bit of flour and then arrange them on the dough.

Separately, mix brown sugar with a little bit of cinnamon and nutmeg and pour over the grapes – this will caramelise them nicely.

For some flavour and less sweetness, squeeze half an orange and pour the juice over the pizza.

As the final touch, spread small pieces of the 15g of butter on the pizza.

Bake in the preheated oven, at 200°C, for 8 minutes.

My favourite slice of this dessert is always served warm, straight out of the oven. How's yours?

19:28 No comments

2 eggs

100g sugar

vanilla extract

lemon zest

5g baking powder

75g butter (melted and cooled)

75g yoghurt

200ml milk

75g flour

250g grapes

It is wise to eat frugally during these times, in my opinion. I had some grapes from my Dad (he always buys me grapes!), so I told myself to try out a new recipe from my Mom.

Beat the egg whites until stiff; add sugar little by little, followed by the egg yolks. Mix in a dash of vanilla extract and a little bit of lemon zest, together with the baking powder, the butter, the yoghurt, the milk (I used pistachio milk), and the flour.