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

♥

Baking pan: 34 x 24 cm | 12 slices

3-4 quinces

160ml water

100g sugar

20g butter

cinnamon

4 eggs

a pinch of salt

4 tbsp of sugar

4 teaspoons of walnut oil

6 tbsp of flour

5g baking powder

+60g whipping cream, 10g sugar -> 2 slices

There was a large crop of quinces this season. Extremely large. I still have quinces, go figure. :P

I am grateful for them, but they get spoiled too easily. Consequently, this cake was the solution!

Wash and clean the quinces; then, cut them into small pieces (Marcel helped me a lot to this end).

Add the pieces into a pan, together with the water and sugar. Let the mix boil on low heat. After 10 minutes, add the butter. 10 minutes later, add the cinnamon, and only remove the pan from the heat 5 minutes later.

Then, place the quinces in the baking pan lined with baking paper. This way, they will cool faster.

Separately, beat the egg whites and the salt until stiff. Add the sugar and the yolks – one by one – and continue mixing. In the end, add the walnut oil, the flour, and the baking powder.

Pour this mixture carefully over the quinces, to cover all the quince pieces.

Bake in the preheated oven, at 180⁰C, for 20 minutes.

Only a few minutes after taking the cake out of the oven, turn it upside-down.

You can serve the cake as such or with whipped cream – be careful, as it is truly addictive!

THE CRUST

150g flour

70g (melted and cooled) butter

1 yolk

1 sachet vanilla sugar

1 tbsp of vinegar

2 tbsp of water

a pinch of salt

+2 tbsp of semolina

+butter and flour -> your baking pan

THE FILLING

3 quinces

1 apple

100ml water

50g sugar

30g butter

cinnamon

Here’s a very quick and tasty pie for the end of fall/beginning of winter and for all those who still have quinces. J

Make the crust based on this recipe. Sprinkle the semolina onto the crust, to absorb the juice of the fruit pieces.

To make the filling, clean the quinces and the apple and cut them into cubes. Pour them into a pan, together with the water, sugar, and cinnamon, and place it on low-medium heat. Let the butter melt slowly on top of all the ingredients.

After the mix boils, the water level drops, and the fruit pieces are caramelised, you can transfer them to the crust.

Bake in the preheated oven, at 170ºC, for 15 minutes.  

One slice won’t be enough.

1100ml water

200g sugar

2 quinces

To me, fall equals quinces. These are some of my favourite fruits. I am lucky to receive them every year from Oneşti, from Marcel’s parents, so I eat one a day. J

This year, there were more quinces than ever, so some started to spoil. The solution to that? A compote!

Place a pan with the water and sugar on low heat. Add the quinces (wash them, clean them, and cut them into small pieces). Simmer for 30 minutes.

It cooled my day!