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

♥

2 rhubarb stalks

300g strawberries

4 large eggs

250g sugar

a pinch of salt

lemon zest from 1 lemon

a drop of vanilla extract

100g (melted) butter

200ml milk

350g flour

4g baking powder

a drop of rum essence

+4 tbsp of breadcrumbs

This recipe (I adapted it in the meantime) was given to me by an ex-girlfriend. I am grateful to her because I love rhubarb and strawberries; it is their season!

Clean the rhubarb and the strawberries and cut them into pieces. Sprinkle 5 tablespoons of sugar on top of the rhubarb pieces. Let them sit while you make the batter (they will lose juice and won’t be that sour anymore).

In a bowl, mix the egg yolks with 100g of sugar. Add the salt, the (organic) lemon zest, the vanilla extract, and the melted and cooled butter. Then, add the milk, the flour, and the baking powder. Mix everything well with a spoon.

Beat the egg whites stiff with the remaining sugar and the rum essence.

Mix the foam into the batter, with light upward movements, until the mixture becomes homogenous.

Transfer the batter onto the large oven baking pan (44x37 cm) lined with baking parchment and level it. Sprinkle two tablespoons of breadcrumbs into each fruit piece bowl. Place these fruit pieces on the batter (the breadcrumbs will not let them sink into the batter).  

Bake the cake in the preheated oven, at 170⁰C, for 30 minutes.

P.S. From one-fourth of the ingredients, I baked the same cake as a name day cake for my Dad in a smaller baking pan.

I dedicate it to you, dear children, on our day! Happy Children’s Day! ♥

175g rhubarb

130ml water

75g sugar

orange zest

a drop of vanilla extract

As I am crazy about rhubarb, I couldn’t fail to use it in my recipes this year.

Clean about 3 rhubarb stalks and cut them into small pieces; then, boil them in the water mixed with the sugar and the orange zest (must be organic!), on medium heat.

When the rhubarb starts disintegrating, remove the mix from the heat and add the vanilla extract.

The rhubarb sauce keeps well in the fridge and can be served with other desserts, like this homemade vanilla pudding.

...and I’m craving it now! J

The crust

100g buckwheat flour

50g tapioca flour

a pinch of salt

3 tbsp of water

1 tbsp of flax seeds

1 tbsp of vinegar

30g coconut oil

30ml almond milk

20g agave syrup

The filling

3 rhubarb stalks (+3 tbsp agave syrup)

5 big strawberries

400ml almond milk

vanilla extract

20g agave syrup

25g cornstarch

+coconut oil and tapioca flour -> your baking pan

When May arrives, it’s all about rhubarb and strawberries to me.

So, I decided to bake this vegan tart using them as ingredients.

You can use this recipe for the tart crust.

Bake it separately, in the preheated oven, at 170°C, for 15 minutes.

While the tart crust is cooling, clean the rhubarb and the strawberries and cut them into pieces, then make the filling.

Pour agave syrup over the rhubarb pieces and let them sit for 10 minutes.

Mix the almond milk, vanilla extract, agave syrup, and cornstarch in a pan and place it on medium heat. Let it boil. After it cools, fill the tart crust and place the rhubarb and strawberry pieces on top.

Tart mould, 29 cm

235g flour (+flour for the mould)

1/2 sachet baking powder

150g sugar

a pinch of salt

450g ricotta (or urdă)

zest from half a lemon

a drop of vanilla extract

3 eggs

85g butter (at room temperature or melted)

30g sour cream

250g strawberries

4 rhubarb stalks (+3 tbsp brown sugar)

I’ve rediscovered ricotta this year and I use it in my bakes as much as I can. Because it’s still rhubarb and strawberry season, this cake is fresh and it’s wonderful on a summer’s night. And it’s so easy to make! J

First, clean the rhubarb (I cut the stalks into pieces and placed them in a bowl, sprinkling brown sugar on top of them and I let them sit for half an hour) and the strawberries (I suggest you cut them into 4).

Mix the dry ingredients – the flour, the baking powder, the sugar, and the salt – and the wet ones – the ricotta, the lemon zest, the vanilla extract, and the whole eggs –separately. Then, pour the wet mix into the dry mix. When the batter is homogenous, add the butter and the sour cream. Finally, mix in two-thirds of the strawberry and rhubarb pieces.

In the end, place the strawberry and rhubarb pieces left on top of the cake.

Bake the cake in the preheated oven (I chose a tart mould, which I buttered and floured) for 40 minutes, at 180°C.

Enjoy summer! ☼

P.S. Store the pieces that are left in the refrigerator (they keep well for 2-3 days).

In our family, rhubarb has always been loved. My Grandma grew a lot of rhubarb and I loved eating it raw, year after year.

On my Dad’s name day, I thought I’d bring a bit of the past into the present, so I baked him a rhubarb cake.

For a baking pan of 34*24 cm, I used:

2 and ½ rhubarb stalks (+4 teaspoons of sugar)

150g butter

105g sugar

3 eggs

a pinch of salt

½ sachet of baking powder

1 tbsp of vinegar

300g flour

+5 teaspoons of sugar for the egg whites

Clean the rhubarb, cut it into pieces, and place it in a bowl. Add 4 teaspoons of sugar and let it sit for 20 minutes.

Meanwhile, mix the butter and the sugar, add the yolks one at a time; continue with a pinch of salt and with the baking powder (pour a little bit of vinegar over it before mixing it in).

Add the flour and knead a bit if necessary. Then, spread the dough over the baking pan lined with baking parchment.

Bake for 10 minutes in the preheated oven, at 180°C. Beat the egg whites with 5 teaspoons of sugar until stiff.

When the 10 minutes are up, remove the baking pan from the oven, sprinkle the rhubarb pieces on top of the dough and cover them with the egg white foam.

Bake for 20 minutes more, at 160°C.

If you tried and love shortbread, the dough has the consistency and taste of this Scottish dessert.

My Dad’s first question was: ’Did you use the recipe from Bod?’

Marcel replied: ’Does it resemble what you used to eat there?’

My Dad nodded. It felt good. ♥