Oatmeal Blueberry Orange bread

Recipe adapted from the booklet that belongs to the Kitchen Aid mixer. I got it from the KitchenAid website, as i don't own a kitchenAid yet. It is a lovely smelling bread with a hint of citrus and bursting with blueberries, and with a crunch from the oatmeal. I love it.

Ingredients:
2 c flour
1 cup rolled oats
1 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp allspice
3/4 cup low fat milk
1/2 cup butter or margarine, melted
1 Tbsp grated orange peel
2 eggs
1 1/4 cups fresh or frozen blueberries

Combine dry ingredients in a bowl. Stir well.
Add milk butter, orange peel, and eggs. Stir like a muffin batter, don't overmix. With spoon, gently fold in blueberries.
Spoon batter in 9x5x3 inch baking pan that has been greased on the bottom only. Bake at 350 F for 55 minutes or untill toothpick comes out clean. Cool in pan 10 minutes. Remove from pan and let cool on wire rack.

Really good with some good butter spread on.

I cut it into 10 slices, the original recipe cuts 16 slices out of it, but i quess they would be very small.

Market day

Oh wonderfull saturday market....how you surprised me with small punnets of blueberries for only 80 cent a punnet...instead of the usual 2,50 euro's.
And oh the sheer joy of thinking about what to do with my found treasure....

German Chocolate cake

This is an amazing cake. Moist, chocolaty, nice frosting.
The original recipe came from allrecipes.com, but it needed some modifications.
So, i doubled the amount of chocolate in the cake, used good quality dutch chocolate, i toasted the coconut before using it, and, toasted some more coconut to decorate with. Yummy.
Every one raved about this cake. I made it twice now, and you really only need to frost the middle and the top, as it is a really 'heavy'cake. Really filling. So. Top and middle is enough.

INGREDIENTS
1/2 cup water
8 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut+ extra for decorating
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon shortening
1 (1 ounce) square semisweet chocolate

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 8 ounces chocolate until melted. Remove from heat and allow to cool.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Korean Food

Wonderfull South Korean food cooked by my sister in law YiHye.
It was Korean thanksgiving today, so she and my brother came over with a storm of food. It was yummy, don't ask me what it was, besides rice and kim Chi.

Picture above: Tuna cakes, Zucchini-pancakes, and Crab-egg-onion eggs

Under: Kim-Chi, Stir fried sour spinach with sesameseeds, sweet and sour beansprouts, tuna close up