I found this mouthwatering recipe in an old copy of Cook's Illustrated. I couldn't resist trying it. Anne Petito, the author behind this recipe, provides a detailed explanation of Spaghetti alla Nerano. It’s a fascinating read! In her recipe, she uses small zucchinis and doesn’t peel them. If you’re lucky enough to have a zucchini plant that produces, feel free to skip the peeling step. But, for the third year in a row, my zucchini plants have decided to take a break. Shame on them! I had to buy my zucchinis, and they were larger. The peel was tough, so I decided to peel them and remove most of the seeds. I’ve made this recipe twice, and it’s a hit! If you love creamy pasta, this dish is perfect for you. It’s rich yet light. Its creamy texture makes it a delicious meal, loved by people of all ages, including my husband, who doesn’t like zucchini. I plan to try it with small, unpeeled zucchinis. The author did extensive testing when developing this recipe. Other than peeling the zucchini, I followed the instructions exactly. This dish makes about 4 servings, depending on your appetite. If you don’t peel the zucchinis, they should be less than 8 ounces. I bought my spaghetti at Eataly, and it was delicious. Ingredients: 12 ounces spaghetti 2 pounds zucchini, sliced 1/8 inch thick 1 tsp salt, more for the pasta water 2 TPS extra-virgin olive oil 2 TBS butter 2 TBS chopped basil 1 tsp pepper 2 1/2 ounces mild provolone cheese, shredded ( ⅔ cups) 1/3 cup grated Parmesan cheese Directions: If using large zucchinis, peel, remove most seeds, and cut into 1/8-inch slices. A mandolin helps. Mix 1/4 cup water and salt in a bowl, cover, and microwave 10 minutes, stirring after 5 minutes of microwaving. Drain zucchini in a colander and let cool for 5 minutes. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add zucchini and spread into an even layer—sauté for 10-12 minutes, stirring every 4 minutes and flattening the zucchinis with a spatula. Pieces may fall apart; this can be done ahead. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the pasta, cook, stirring often, until al dente. Reserve 2 cups of cooking water, then drain the pasta and return it to the pot. Add 1 cup of the reserved water, zucchini, butter, basil, and pepper, cooking over low heat. Stir and toss pasta constantly, until the ingredients are evenly mixed and the butter melted, about 1 minute. Off heat, add provolone and Parmesan cheese, stirring vigorously until they soften and turn into a creamy sauce. Season with additional pepper and salt as needed. Serve immediately. Guten Appetit! Recipe by Annie Petito in Cook’s Illustrated Posted by Sunnycovechef Here is a recipe for Zucchini Cakes with feta cheese . Click here for the recipe I’ve been making these stuffed tomatoes for over a decade now. They’re a great side dish for grilled lamb, and they’re also delicious for a vegetarian guest.
Here is the recipe.
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My dear blogger friends, it’s been a while since I last posted. My husband and I recently went on a wonderful cruise on the Queen Elizabeth. I plan to write about our experience later. I’ve been back home for two weeks and have been busy cooking. I experimented with an apricot cake made with spelt flour, but unfortunately, it was inedible, despite being from a well-known German chef. So, I decided to go back to the drawing board and find a new apricot cake recipe. I hope the next one will be blog-worthy! In the meantime, I have a collection of delicious apricot recipes that I’ve loved and tested over the years. The 4th of July is just around the corner, and I thought I’d share a recipe for grilled chicken kebabs that I found in the July issue of Cook’s Illustrated. These tasty morsels are marinated to perfection and bursting with flavor. They’re the perfect way to celebrate summer and barbecuing. I apologize, but I can only share one photo of the kebabs. I was having fun with my friends and forgot to take the more photos.. I’ll add more once I make them again. Annie Petito, the author, explains in detail why she prefers boneless, skinless chicken thighs for this dish. She believes they are more flavorful and can be cooked at higher temperatures without drying out. The marinade is well-balanced and elevates these kebabs. They are so tasty and juicy, making them an excellent alternative to a typical barbecue. They’ll be our summer staple as long as my husband continues to grill them. I served them with my delicious peach panzanella salad. I added lettuces to my orginal recipe. The author suggests serving these kebabs with rice and vegetables, or on flatbread or tortillas with lettuce, tomatoes, Greek yogurt, and hot sauce. Ingredients:
Serves 6 ¼ cup tomato paste ( I used paste in a tube imported from Italy) 3 TBS vegetable oil 2 TBS fish sauce 3 garlic cloves, minced 1 ½ tsp. sugar 1 ¼ tsp. Salt ½ tsp. Pepper 2 pounds boneless, skinless chicken thighs 4 ( 12-inch metal skewers) Directions: Prepare the marinade by whisking together tomato paste, oil, fish sauce, garlic, sugar, salt, and pepper in a bowl until smooth. Cut the chicken thighs into 1-inch pieces, leaving the fat on as it adds flavor to the kebabs. It will burn off during the grilling. Mix the marinade with the chicken pieces until evenly coated. Cover and refrigerate for at least an hour, or up to 12 hours. While the grill heats up, thread the chicken pieces onto skewers, folding them to form 1-inch pieces. My husband barbecued the kebabs on his gas grill. He said he set the grill to a low fire. Here are the instructions from Cook’s Illustrated: 1. Turn all burners to high. 2. Cover the grill. 3. Heat the grill until it’s hot, about 15 minutes. 4. Leave the primary burner on high and turn off the other burners. 5. Place the kebabs directly over the primary burner and cook them covered unyill the grilled side is well browned. 6. Turn the kebabs one-quarter turn and continue cooking until all sides are browned. 7. The meat should register 175˚ F, which will take about 12 minutes. 8. Let the meat rest for 5 minutes Guten Appetit! Recipe from Cook’s Illustrated Author Annie Pepito Posted by Sunnycovechef I was fortunate enough to visit my family in Germany during Easter. It was a short but wonderful trip. I had not seen my German family in over a year and was happy to reconnect with them all. I spent a week with my niece and her family in Lüneburg. In my humble opinion, this is the most livable town I have ever been in. You can walk to almost everything. Downtown is a vibrant community with shops that cater to the residents and some tourist attractions for visitors. After a wonderful week, my very pregnant niece, her three-year-old daughter, and I took the train to our village, where we celebrated Easter. Easter is my favorite holiday in the village. Here is a link of a previous Easter trip to Germany. A day after Easter, a German holiday, I boarded a train with hundreds of other fellow travelers to watch a dear young friend perform at the opera in Bonn. My adoptive granddaughter, Tara, who had studied for four years in Berlin, was performing in the musical Hairspray. I was incredibly proud of her, and the production was wonderful. After spending a couple of days in Bonn, the former capital of West Germany, it was time to take the train to Frankfurt and fly home. Once home, I cooked up a storm as usual. For my book club, I made my seafood pasta, and it turned out very nicely. I didn’t entertain as much as I usually do; I cooked simple meals for my husband and myself. I love asparagus, and as long as it’s still in season, I’ve been cooking with it. I found this wonderful new recipe: a rich sauce made with asparagus and different cheeses. Omit the bacon, and you have a vegetarian dish. I enjoyed the bacon. This pasta dish is the perfect comfort food, and even vegetable haters will eat some of the green stuff. I am thrilled to have found this recipe. The amount of pasta is flexible. If you want more sauce, cook fewer noodles. Thin out the sauce with pasta water if you prefer a thinner sauce. Use any shape of pasta you like or have in your pantry. This dish comfortably feeds 4 to 6 people, depending on individual appetites or what is served alongside it. Ingredients:
¾ lb. tube pasta or other pasta 1 lb. green asparagus 1 large burrata cheese piece 1 cup freshly grated Parmesan cheese ⅓ cup basil leaves, sliced 4 strips of hickory-smoked bacon 3 TBS butter 2 TBS of olive oil and more 1 cup of hot pasta water Salt and pepper Direction: Put on some “Big Night” Italian music and heat the pasta water. Add 1 TBS of salt to the pasta water. Cut off the tips of the asparagus and set them aside. Break off the woody ends of the asparagus and discard them. Slice the asparagus stems into 1-inch pieces. Heat the butter and oil in a frying pan with a lid. Add the asparagus and sauté for a few minutes. Pour in 1 cup of pasta water and simmer, covered, for 20 minutes. Most of the liquid will evaporate after this time. While the asparagus cooks, grate the Parmesan cheese using a microplane. Place the bacon in a cold frying pan and sauté until crispy. Discard most of the bacon fat and sauté the asparagus tips in the pan. Break the bacon into small pieces and try not to eat too much. Put the asparagus pieces, the burrata and Parmesan cheese, the basil leaves, salt, and pepper into a Vitamix or blender. In the Vitamix, start with the lowest setting and then increase to a higher setting. Taste the sauce; add salt and pepper, some pasta water, and a shot of olive oil. You want a thick and smooth sauce. In the meantime, cook the pasta according to the instructions on the bag. Taste for doneness. Mix the drained pasta with the sauce. Add the asparagus tips and bacon. Taste for seasoning and add more pasta water if necessary. Buon Appetito! Recipe by Luca Pontarosa Cooked by the Sunnycovechef As you all know, asparagus is my favorite vegetable; my husband will even eat it. I enjoyed preparing my asparagus salmon quiche, and even though I have quite a few well-loved asparagus recipes, I'm always looking for new ones. As far as I'm concerned, you can never have enough recipes. A recipe in the April issue of Food and Wine magazine caught my attention, and I had to try it: an asparagus salad. It was packed with flavor and included some interesting ingredients, like smoked almonds, which I had never used before. But boy, did they add flavor to the salad! I also liked the way the asparagus was cooked. It turned out crunchy and dark green, just as it should be in a salad I’m writing this quickly because I’m leaving for Germany tomorrow to visit my German family. It’s been far too long since we last saw each other! It’s a short trip, only two weeks, but it’s better than nothing. As I get older, traveling has become more of a hassle. I can’t run up and down the stairs at those huge train stations anymore to catch a train with just one or two suitcases; those days are gone. I have a German girlfriend, and she says that traveling is overrated. I’m not there yet, but there will come a time when I can’t travel anymore. I’m adjusting my itinerary accordingly, but there’s one train ride where I have to take three different trains, and I must admit that scares me a little bit. I’m hoping that someone young and energetic will help me with the suitcase. Let’s get back to the recipe for this incredible salad! The flavors are divine, and it can serve as a complete meal alongside some nice crusty bread. I mostly followed the recipe from Food and Wine magazine, but I did add some lettuce to the salad. Next time I make it, I’ll try using less mayonnaise and adding some yogurt instead. I increased the garlic to two cloves. I used an entire can of anchovies, mashed three into a paste for the dressing, and used the others on top of the salad. I had some leftover dressing, which I used for another salad. Ingredients:
Four to five asparagus will make one serving. It will make 4 to 6 portions. 2 pounds fresh asparagus 3/4 cup mayonnaise 1 oz. pecorino cheese grated about 1/4 cup 2 tsp Dijon mustard 2 tsp water 1 tsp. Anchovy paste or 3 anchovy filets mashed into paste ½ tsp, grated lemon zest plus 3 Tbs. fresh lemon juice ½ tsp. black pepper ¼ tsp. salt 2 garlic cloves grated ½ cup smoked almonds Romaine letters Directions: Cut or break off the woody part at the end of each asparagus stalk. Bring a large pot of salted water to a boil. While the water is heating up, fill a large bowl with ice water. Add the asparagus to the boiling water and cook until it’s crisp-tender, about two minutes. Transfer the asparagus to the ice water and let it cool for about five minutes. Drain the asparagus and pat it dry with a towel. I kept my asparagus rolled in a towel in the refrigerator until I was ready to serve the salad. For the dressing, whisk together the mayonnaise, pecorino, mustard, two teaspoons of water, anchovy paste, pepper, salt, and garlic until the ingredients are well combined. Season with additional salt and pepper if necessary. On a large platter, add some washed and torn Romaine lettuce. Top with asparagus and drizzle the dressing over everything. Sprinkle the salad with chopped smoked chopped almonds, additional pecorino, and pepper. Guten Appetit! Recipe from Food and Wine Magazine (April 2025) Posted by sunnycovechef.com Happy Easter to all of you! Here are some Easter Stories from previous posts, filled with recipes and travel stories! Enjoy. Easter in Germany and deviled eggs Celebrating Easter in Germany Avacado Toast preserved lemons, and Easter in Germany I always thought that making quiche was challenging and required a lot of time and effort. I was mistaken. This delicious dish can come together quickly with a store-bought crust. Add a nice green salad, and you have lunch or dinner. It tastes fantastic, whether served warm or cold and makes a great snack. You can prepare a fancy crab quiche or a simple leek quiche; the possibilities are endless I began making quiches about a year ago and haven’t stopped since. Here's a recipe to celebrate the arrival of spring. Fresh green asparagus and smoked salmon make this quiche a delightful treat for a sunny spring day. I enjoy making my own crust, but when I'm not in a hurry. I have been experimenting with various recipes. The basics remain the same: butter, flour, and water, and everything must be very cold. Some recipes include an egg, a teaspoon of vinegar, or even cream cheese. Those who follow me on social media know that I'm a big fan of Jacques Pépin, and that’s where I discovered this crust recipe, which I found to be excellent. It's simple and quick to prepare. Some important things to consider: All ingredients must be cold for the dough. I put my flour and ice water in the fridge and partially frozen my butter. I saw recipes where even the food processor was put in the fridge. Bake the quiche on a baking sheet to prevent filling from overflowing into the oven. Always leave a little extra dough to patch up the crust after it is baked to prevent the filling from leaking into the baking sheet (it has happened to me more than once). Don't fill the quiche up to the rim. If you have a lot of filling left over, add more halfway through the baking process. Enjoy this delicious quiche, warm or at room temperature. Ingredients: Quiche crust: 1 cup (113g) butter 1 ½ cups (200g) flour plus more for rolling out the dough ¼ tsp salt ¼ tsp sugar ½ cup ice water Parchment paper Old beans or weights to blind bake the crust Directions: Cube the butter into ½-inch pieces and place them in the freezer until they are partially frozen. Refrigerate the ice water and flour. I usually do this a couple of hours before processing the dough, or overnight. Add the flour, salt, and sugar to the food processor and pulse for a few seconds. Then, add the ice-cold cubed butter and pulse about 12 times. Next, add the ice water and pulse a few times. On a floured surface, knead the dough until it forms a ball. Roll out the dough on the floured surface, turning and flipping it to prevent sticking. It looked easy when Jacques Pépin did it, but I found it more challenging. I managed to roll it over my rolling pin and place it into the tart pan. Press the dough into the pan and patch any mistakes. Keep a small ball of dough aside to repair any holes after baking the tart. Place the tart in the freezer for twenty minutes and preheat the oven to 375 degrees. Cover the tart with parchment paper and beans, and bake it on a cookie sheet for 20 minutes. Remove the beans and parchment paper, then bake the tart for an additional 10 minutes. Let the tart cool before adding the filling. The crust can be baked a day before. The filling: Ingredients: 1 cup shredded Gruyere cheese 12 spears of green Asparagus 4 ounces smoked salmon 3 eggs 1 cup cream or half and half ¼ cup milk 1tsp. salt 1tsp. pepper ¼ tsp nutmeg ¼ cup pine nuts. Directions Preheat the oven to 320 ˚degrees Fahrenheit (160 Celsius) A 9-inch tart form with removable bottom To roast the pine nuts, heat a frying pan over medium heat and keep a close eye on them. They can burn easily, so be careful! Next, rinse the asparagus and snap off about an inch from the bottom. The woody part can be tough even after cooking, so it’s best to remove it. Then, use a sharp vegetable peeler to gently peel away the outer layer from the lower half of the spear. This will remove the fibrous skin and expose the tender, pale green flesh underneath. Leave the tops untouched. Spread the cheese evenly on the bottom of the quiche. Arrange the asparagus spears in a circular pattern atop the quiche. To make them fit, trim the ends. (See photo) Place pieces of salmon between the asparagus. Add the trimmed ends of asparagus wherever there’s space. In a large bowl, beat together the eggs, cream, milk, salt, pepper, and nutmeg until the mixture is smooth. Pour the egg mixture over the quiche. If you have extra egg filling, save it for later after the quiche has baked for at least 10 minutes, and then add it to the quiche. I had just enough filling, so I didn’t have any extra. Sprinkle the pine nuts over the quiche and bake on a baking sheet in a preheated oven for an hour. Enjoy this delicious quiche! Guten Appetit! Recipe from the many chefs before me, with a special thanks to Jaques Pèpin The sunnycovechef.com I made this soup a zillion times. It is made in 30 minutes and you have a delicious wholesame meal. Click here for the recipe I am going to be in Germany next week and I hope that I will be sitting in a small pub with a beer and Flammenkuchen. Click here for the recipe This asian inspired salad has been a friend of mine for decades. The recipe is from the Green's Restaurant In San Fransisco . Click here for the recipe. ![]() This asparagus frittata is a no fuss easy to make centerpiece at any table for brunch. Click here for the recipe
I have been craving meat lately, and my husband is over the moon because it’s his favorite food group. He only needs potatoes and maybe a small side of veggies. I’m more of a veggie, potato, and gravy kind of person, with less meat. While searching for dinner ideas, I found some delicious pork loin chops at Whole Foods. I love their pork. When I was a kid, my grandpa raised pigs on our family farm in Germany. The pigs had huge stalls and spent their days outside foraging in the garden. Nowadays, they’d be called heritage pigs. I wish I could find that quality of pig meat here; it’s incredible. Once I got home with my pork chops, I looked for a new recipe and found a good one on a German website. It had all my favorite ingredients, including a light, nicely flavored gravy. Let me tell you, it was a hit! The meat was moist and tender, and the sauce went perfectly. It was so good that I tried the same boneless chicken breast recipe. The chicken breasts turned my salad into a meal and were great on a sandwich. I served my pork chops with mashed celeriac root and potatoes. I will share the recipe the next time I prepare them. The reason is that I did not measure the ingredients. I still have Swiss chard in my garden, and I prepared my Swiss chard with raisins; I did not add the pine nuts to the Swiss chard. The Swiss chard with raisins made this meal complete. The original recipe called for Caraway seeds. You will find them quite often in German dishes like sauerkraut and sauces. I left them out, but feel free to add them. Toast 1 TBS of caraway seeds in a dry pan until they change color. Then, grind them with a mortar and pestle or coffee grinder. Germans believe that caraway seeds help you digest your food. There are a few things to consider for this recipe. You'll need a meat thermometer to measure the temperature. The pork is done when it reaches 145 degrees Fahrenheit. Remove from the oven, cover it, and let it rest for 5 to 10 minutes. The chicken breasts must reach 165 degrees Fahrenheit on the thermometer. Again, allow the meat to rest for 5 to 10 minutes, and cover it to keep it warm. This recipe can be easily doubled. Ingredients: Recipe for two 2 boneless pork loin chops or 2 boneless skin-on chicken breasts 1 large red onion 2 TBS dried marjoram 4 TBS olive oil 2 TBS butter 1 TBS tomato paste ½ to 1 tsp. sugar ½ tsp. sweet paprika 2 bay leaves 1 ½ cup vegetable broth Directions: Remove pork chops from the refrigerator 30 minutes before roasting. Cut the onion into quarters and then into thin strips. Preheat the oven to 350 degrees. Heat an oven-proof dish in the oven. Slightly slice the fat edges of the pork chops and season the meat with salt, pepper, and one teaspoon of dried marjoram. Heat the olive oil in a frying pan and sauté the meat on all sides for 4 to 5 minutes. Transfer to the heated ovenproof dish. Add one teaspoon each of butter on top of the two pork chops and finish cooking in the hot oven on the middle rack for 10 minutes or until the meat reaches the internal temperature of 145 degrees. Cover the meat and let it rest for 5-10 minutes. I used two boneless skin-on chicken breasts and cooked them the same way I cooked the pork chops. I took them out of the oven when the internal temperature reached 165 degrees. I covered them and let them rest for another 10 minutes. These succulent chicken breasts will turn your favorite salad into a meal or make a great sandwich or snack. I like eating them with my Romesco sauce. For the sauce, add 2 tbsp olive oil and 2 tsp butter to the pan, add the onions, and sauté for 5 minutes over medium heat. Add 1⁄2 tsp sugar and 1 tbsp tomato paste; roast briefly. Season with salt, pepper, and a little hot paprika. Deglaze with 1½ cup of vegetable stock, add 1⁄2 tsp dried marjoram and two bay leaves, and let it cook uncovered for 5 minutes., reducing the liquid. Season the sauce with salt and pepper. If you prefer a thinner sauce, add more broth. This is a recipe from Essen und Trinken Adapted by Sonnycovechef.com If you prefer Schnitzel ( breaded pork chop) with or without a tasty mushroom sauce, this recipe is for you. Click here!
I have been searching for easy yet delicious recipes. Since mussels and clams are in season and among my favorite shellfish, I couldn’t resist trying this recipe from Real Simple Magazine. The first time I made it with mussels and clams it turned out fantastic. The chorizo added a subtle smokiness and richness, while the leeks provided substance and extra flavor. The best part? It comes together quickly. For my second attempt, I doubled the recipe and used only clams. I also used Mexican chorizo, which added some spice to the dish. My husband made his famous garlic bread, and we had a warm, spicy dish for six people on a rainy, cold night. A green salad with fennel and grapefruit completed the meal. For dessert, I made my marzipan cake with raspberry sauce. Everyone went home with a full belly. I never had any leftovers when I made this dish. Since I had to quickly snap a photo to share with you while dinner was already on the table, I apologize for the poor quality of the picture. I will switch the photo the next time I make it. If you prefer pasta instead of crusty bread, feel free to try it. It should be ok, but I haven't tried it. Adjust your seasoning according to your taste. I used whole canned peeled tomatoes and squeezed them with my hands into small pieces. The sauce can be prepared ahead of time. Just reheat it before adding the clams. Ingredients: 4 servings 3 to 4 lb.clams or mussels or both ½ TBS. olive oil 3 cloves of garlic, thinly sliced 4 oz. Mexican or Spanish style chorizo, depending on your taste 1 ½ cup leeks from one large leek 1 ½ cup dry white wine 1 cup canned, chopped tomatoes 1 tsp. salt 1 tsp. pepper 1 tsp.sugar 2 TBS. butter chopped fresh chives, or parsley Directions: Put the clams or mussels in a large container of cold water and let them soak for about 30 minutes. When ready to take them out, rinse them in cold water and scrub them clean if necessary. Discard all calms that are not closed. Cut the leeks in half and thinly slice them. Rinse them in cold water until all the dirt is removed. Dry them in a colander. Remove the casing from the chorizo, half them, and then cut into ½ -inch pieces. In a large pot, slowly heat the olive oil, add chorizo, and saute at medium heat, stirring often until the chorizo begins to brown, about 3 minutes. Add the leek and garlic, stirring often until softened, about 2 minutes. Add the wine and reduce and cook it for a couple of minutes. Add the tomatoes and spices and cook for another 5 minutes, stirring often. Adjust the spices according to your taste. When you are ready to serve, add the clams and cook them over medium heat for about 7-9 minutes with the pot covered. When the clams have opened, remove them with a slotted spoon into warmed serving bowls. Discard all unopened clams. Add the butter to the sauce and stir until dissolved. Pour the sauce over the clams and sprinkle with chives or parsley. Serve immediately. Guten Appetit! Recipe from Real Simple Magazine Adapted by ˚Sunnycovechef Here is another seafood recipe that might tickle your fancy. It's halibut with butternut squash, seasoned with ginger and cumin,and served with a shiitake, edamame bean, mushroom sauce. The perfect Spa food. Click here for the recipe How about a sheet pan dish with salmon and fennel? It's a super easy dish with a French twist. Click here for the recipe These eggless hazelnut cookies are super delicious little treats and can be enjoiyed anytime of the day, but especially with a cup of tea, coffee or any other beverage enjoy.
Click here for the recipe I have been searching for a chocolate cake recipe for a long time. I wanted a rich, European-style cake with chocolate as the main flavor. Every bite should be a moment of pure bliss and joy. I was looking for a simple cake without frosting or glaze. Eventually, I chose a recipe from Lia Linster, a Michelin-starred chef from Luxembourg. I found the recipe in a German book that she co-wrote with a doctor and an evolutionary biologist who is a professor of Molecular Biology at the University of Heidelberg. I love the title of the book, "Carrots Love Butter" (Karotten Lieben Butter). This book discusses the importance of reviving good cuisine and learning to enjoy traditionally cooked dishes without guilt. This is right up my alley. I believe that eating should be a pleasurable experience, and that's excactly what this book is all about. Trust me when say that indulging in this cake is an absolute delight. This is not your typical chocolate cake with frosting, the ones my husband likes. He compared this cake to a brownie and wasn't crazy about it, but he managed to eat the last piece, which I had saved. Small pieces or even slivers of this cake will satisfy your sweet tooth. I baked this cake for my German friends, who I invited to our yearly feast of Königsberger Kloopse (meatballs in a tangy white sauce) We had a lot of fun drinking champagne and enjoying our meal. I served the cake with soft whipped cream, which I flavored with maple syrup . The next day I decided to serve it with whipped cream and raspberry sauce. Click here for the raspberry sauce recipe. This cake serves small portions and will feed a crowd; you will have 12 regular pieces. My cake lasted a few days on my kitchen counter, during which time I satisfied all my sweet cravings with a little sliver here and there. Remember to take the butter out the night before; it needs to be very soft. I also let the eggs sit out to reach room temperature. I splurged on good chocolate, buying Valrhona 70% dark chocolate, which I believe makes all the difference in this cake. I ground the almonds in a food processor. This is an easy cake to bake. Ingredients: 7 ounces ( 200g) 70%dark chocolate 6 eggs at room temperature 9 ounces (250g) sugar 4.5 ounces (125g) ground almonds 9 ounces (250g) soft butter 3.5 ounces (100) g flour sifted A pinch of salt Directions: Grind the almonds in a food processor until they are very fine Prepare a 9-11 inch cake pan with a removable buttom by buttering it, then add some flour. Shake off all excess flour. Melt the chocolate in a warm water bath. Separate the eggs and beat the egg whites with two ounces (50g) of sugar and a pinch of salt. I always beat the egg whites first because I use the same mixer (KitchenAid) for the cake. Place the beaten egg whites in a bowl to use later. Beat the egg yolks with the remaining 7 ounces (200g) of sugar for about three minutes until all the sugar dissolves and the mixture turns pale. Then, stir in the melted chocolate, ground almonds, and softened butter. Once well mixed, gently fold in the sifted flour. Carefully fold in the egg whites with a spatula. Pour the batter into the prepared cake pan. Bake for about 40 minutes. Insert a toothpick in the middle of the cake to test for doneness. Place the baked cake on a rack to cool, then dust it with dark cocoa powder before serving. I served my cake with semi-stiff whipped cream flavored with maple syrup and raspberry sauce. Guten Appetit! Recipe from Lia Linster from the book Karotten Lieben Butter Adapted and translated by the sunnycovechef.com Here is a chcocolate tart I posted in 2014. It has a buttery crust with an orange flavored chocolate ganache. Click here for the recipe. Here is a recipe for a walnut pie, which is more like a German chocolate tart. I shared this recipe back in 2013. I made it for my mother's birthday in Germany and it received great revies. Click here for the recipe If you are looking for a special meal to please your loved one on Valentine's Day or any other occasion , try this scallop dish. It will make you look like a gourmet cook.
Click for the reipe here. This Schwäbisher Kartoffelsalat |
WELCOME TO SUNNY COVE CHEFThank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time. Categories
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