Yesterday I made a fairly good, but not blogworthy, pasta dish with a nice creamy blue cheese sauce and some salmon. The skins were not really welcome in the dish, kidwise or aesthetically. No reason to let it go to waste though, give them a light rubbing of your favorite oil, a sprinkle of sea salt and under the grill they go. So good! Unbelievably good! And filled with essential fatty acids, hooray!
I'm slowly coming back from my post Lenten lull, as far as food goes. I just haven't felt like cooking for the past few weeks, and leaving Mikael to kitchen tasks has snapped me right back to reality I can tell you! Still not into larger, complicated meals, but a cake, that I can do.
This is my mother's recipe for rhubarb cake. It is perfect! Don't skimp on any of the ingredients, be generous. Fresh rhubarb is preferable, but since I haven't seen any forced rhubard yet I made do with frozen. Thaw it properly, and pat it dry thoroughly with a tea towel before incorporating it. Make it AFTER lunch on Saturday (otherwise it'll be your lunch). It'll be half gone by dinner, but eat the rest for breakfast Sunday in lieu of a muffin.
1 cup brown sugar 1/2 cup sugar 1/2 cup butter 1 egg 1/2 tsp salt 1 cup buttermilk 1 tsp vanilla 1 tsp baking powder 2 cups flour 1 1/2-2 cups chopped rhubarb (not too small)
Mix sugars and butter. Add egg and salt. Add buttermilk, vanilla, baking powder and flour gradually. Add rhubarb and pour into buttered dish. Sprinkle with cinnamon sugar. Bake for 35 minutes in a medium warm oven. (That's what it said in my mom's hand written version, but I find it needs longer!)
Enjoy with a glass of leftover bttermilk. This is pure childhood nostalgia for me! Luckily it happens to be a delicious, moist cake, with intermittent hints of the tart and fruity rhubarb. Really delish!
I started this blog because I'd been writing a food column in The Copenhagen Post a year's time, and was tired of being poorly payed and unrecognized for my efforts. I'd rather just put it all out there for free, and be paid with the occasional comment. So welcome, to the continuation of my food column, and to my real life kitchen.