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Maddalena Fuller

Nov
02

The Cake Mixture:

  • 2 cups cake flour
  • 3/4 tsp baking soda
  • 1/2 cup whole milk
  • 1/4 cup lemon juice
  • 1 stick unsalted butter
  • 1 cup white sugar
  • 2 large eggs
  • 3 tbsp lemon zest

Preheat the oven to 350 degrees and grease to round cake pans. Bake the filing for approximately 35-40 minutes. Allow the cakes to cook on a rack, and then turn them out of the pan to cool completely, before cutting them evenly in half and setting them aside.

Lemon custard:

  • 6 tbsp butter
  • 3-4 eggs
  • 1/2 cup sugar
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest

If you don’t have a double boiler, be sure to cook the custard on low heat, to avoid tiny bits of cooked egg from appearing.

Melt the butter, and then add the eggs, sugar, zest and juice. Stir the custard constantly until it thickens. Set aside, and cover with plastic to cool, in order to prevent a skin from forming.

Lemon Icing:

  • 1/2 pound cream cheese (room temperature)
  • 1 cup icing sugar (more or less)
  • 1 tbsp lemon juice

Use an electric mixer to beat the cream cheese and the icing sugar. Add the lemon juice, and then add more icing sugar until the frosting is thick and fluffy, but spreadable. We don’t want anything thin and syrupy for this recipe.

Stack the 4 cake layers on top of each other, spreading a layer of icing and custard on each of the 4 layers,  allowing it to squeeze out and ooze down the sides of the cake.


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Nov
01

PIE FILLING:

  • 6 large egg yolks
  • 3 tbsp finely grated lime zest
  • 2 small cans of sweetened condensed milk
  • 1 cup of fresh lime juice (10 limes)

PIE CRUST:

  • 1+1/2 to 2 cups finely grated graham crumbs
  • 1/4 cup melted butter (or, as needed)

Key limes, also known as Mexican and West Indian limes, are small, round and pale green to yellow, with mild juice, thin skin and plenty of seeds. However, I don’t recall ever having come across any so I always use the common Persian limes, the ones that accompany your gin and tonic, which produce a nice tart pie.

1. Preheat the oven to 350 degrees

2. Combine the graham crumbs and butter, ensuring that the crumbs are lighted coated, but not sodden, and then firmly press them into a glass or tin pie dish, building a wall up the sides.

3. Toast the crust for about 8 minutes and then remove the pan to cool.

4. To make the filling, whisk together the eggs yolks and lime zest, add condensed milk and pour the filling onto the crumb crust.

5. Bake the pie for 20-25 minutes until the the center is firm. Transfer onto a wire rack and let cool completely. Refrigerate until cool (approx 2-3 hours)

6. Dress the pie with whipped cream, or candied lime wedges, frosted with sugar.

 


Oct
31

1/2 cup (1 stick) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

This is the Smitten Kitchen recipe that I tried last week with great success. It’s a half recipe, which still makes a decent batch of cookies.

 

Preheat the oven to 350 degrees. In a large bowl,cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.


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Oct
23

SOUR CHERRY CORNMEAL MUFFINS

1 1/4 cups flour

1/2 fine yellow cornmeal

2 tsp baking power

1 tsp salt

1 1/4 cup white sugar

1/2 cup buttermilk, room temperature

2 large eggs

7 tablespoons unsalted butter, melted and cool

1 cup pitted sour cherries, juice drained

 

Preheat the oven to 375 degrees, no less, to ensure that the berries do not sink to the bottom.

Whisk together the dry ingredients and add the wet. Mix in the berries

Line a muffin tin with paper liners and fill with batter.

Bake for 20-25 minutes until the cornmeal tops are golden brown, rotating the pan halfway through.

Transfer to wire rack to cool before eating.


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Oct
10
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3 large eggs, separated
2 to 3 ripe bananas, enough to make 1 cup mashed
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 500 ml container of mascarpone cheese
1/2 cup icing sugar
6-7 bananas, not too ripe
2 tablespoons dark-brown sugar
3/4 cup whiskey
This was Rachel’s 31st birthday cake. Because Rachel is a dear friend and beloved ex-roommate, baking Rachel’s birthday cake has become a fond tradition in which I try to outdo last year’s cake. Because I often forget to photograph my cakes, this pictures isn’t quite accurate. I prefer to slice both cakes in half to create 4 towering layers of banana mascarpone goodness. Don’t be intimidated, mascarpone holds everything together very nicely.
  1. Heat oven to 350 degrees. Grease and flour two 8-inch round cake pans. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
  2. Cream together butter and sugar. Add egg yolks one at a time. In another bowl, mash bananas, and combine with buttermilk and vanilla. Add wet ingredients to the dry.
  3. Beat egg whites until stiff; fold into batter.
  4. Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool in pans for 5 minutes, then turn out onto a rack to cool completely.
  5. When cake layers are cool, whip the mascarpone and the icing sugar until thick and spreadable.
  6. Cut both cakes evenly in half, and spread the bottom lawyer with one quarter of the mascarpone frosting and a layer of bananas. Stack the remaining three layers of cake, reserving at least a quarter of the frosting for the top as well as 3 bananas.
  7. Slice bananas 3/4 inch thick. Melt butter in a large saute pan over medium heat. When it sizzles, add slices in a single layer. Sprinkle with sugar. When golden brown, turn slices; cook until brown on other side.
  8. Carefully pour in whiskey  (using a measuring cup, never the bottle) and ignite with a match. Cook until flames die down, shaking the pan to toss bananas in syrup. Remove from heat. (I often add 2 tbsp of thick caramel spread to the whiskey and let it melt in on low heat, to add to the nutty caramel flavor, but its not necessary).
  9. Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately.


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May
15

Grilling marinade:

  • 2 tbsp olive oil
  • 2 tbsp minced ginger
  • 2 cloves minced garlic
  • juice of 1 lemon
  • 2 tbsp maple syrup
  • 2 tbsp grainy mustard

Puree the marinade and then spread it over the flesh side of your salmon fillets, skin side down. Grill the salmon 5 minutes with the skin side down on medium heat, and then use an enormous flipper to fully lift and turn the fillets, to be grilled for another 5 minutes or more, depending on how thick it is. The salmon is ready when you test the center and the flesh is beginning to flake.

Basil Aioli

  • 3 heaping tsp of mayonnaise
  • 2 tbsp chopped fresh basil
  • 3 cloves minced garlic
  • 1 tsp ketjap manis (thick sweet Indonesian soy sauce)
  • or, use Worcestershire or teriyaki sauce
  • juice of one lemon
  • 1/4+ tsp hot pepper sauce
  • Freshly ground pepper


May
15

Shrimp marinade:

  • 2 tbsp olive oil
  • 2 tbsp sesame oil
  • 2 tbsp minced ginger
  • 3 cloves minced garlic
  • 4 tbsp minced coriander
  • 1 tbsp hot sauce
  • juice of 2 lemons
  • 2 tbsp fresh chives

I use my Braun hand blender for everything, but you can just throw all ingredients into a small food processor or blender that will whip it into a pulpy pureed liquid. Marinade approximately 15 large shrimp (with tails) for a few hours, overnight, an afternoon – it doesn’t matter. Spear the shrimp with kebob sticks, and grill them over medium heat for 2.5 minutes on each side.

Mint Raita

  • 1 cup thick yogourt
  • 1/2 cup diced peeled cucumber
  • 1/4 cup diced green onion
  • 1 clove minced garlic
  • 1/4 cup minced mint leaves
  • 2 tsp lemon zest

Combine. Refrigerate. Serve. Dip shrimp. Lick fingers.


May
09

Fresh and fast, this creamy salad falls together but has a strong tangy flavor. I eat it with roasts, barbecued meats and even sometimes a simple pasta.

  • Mesclun mixed greens
  • Handful of baby arugula
  • Shaved carrot slices
  • Thinly sliced red onion
  • Creamy blue cheese dressing (4 tbsp chunk of stinky blue cheese, add olive oil and vinegar blended until creamy.
  • Add pepper and serve immediately.


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May
09

Ingredients:

  • 6-8 potatoes: old wrinkly ones, new ones, baby ones, or red ones. Diced and boiled until softened
  • 5 hard boiled eggs, sliced.
  • half red onion, diced
  • 4 green onions, thinly sliced.
  • 3 stalks of celery, diced.
  • 5 big pickles, diced (yes, pickles)
  • Optional: crumbled bits of crispy bacon

Dressing:

  • 2 tbsp granular dijon mustard
  • 3 tbsp olive oil
  • Enough mayonnaise to make it all moist and mushy. Im not putting this in writing, you decide.
  • Optional: cider vinegar – to cut down on the mayo and give it some tang.
  • Lots and lots of freshly ground black pepper,
  • Salt to taste


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May
09

Ingredients:

  • 4 chicken breasts
  • Wooden skewers
  • Cut the chicken into cubes and marinate in the following sauce for 2+ hours.

Marinade: Combine in the blender until finely blended~

  • 2 stalks of lemongrass – shed outer layer and dice finely
  • 3 tbsp minced ginger
  • 3 tbsp minced garlic
  • half bunch of coriander, washed
  • juice of 4 limes
  • 3 tbsp olive oil
  • 1/4 cup of soy sauce
  • 2 tbsp fish sauce
  • chilli flakes or hot sauce to taste
  • optional: half can coconut milk

Cooking:

Heat the grill to medium, or the oven to 350 degrees. Spear the cubs into the skewers, (which I always forget to soak) and cook for approximately 20 minutes. Rotate the skewers halfway through. For larger and heavier skewers, give it 12 minutes or each side, or 25 minutes all together.