Yes, I admit to being frugal when it comes to food. Being raised in a post-war period, our mamma was taught to make the most of what was available. I see nothing wrong with this. In fact, in an age of high consumption and even higher waste, I think we should all try to be more frugal when and where we can. Take muffins, for instance. So easy to make a batch using ingredients that are already in the pantry or fridge. Fruit that is over ripe (but not rotten) and milk that has reached its use-by date are actually great to use. (There is a very scientific reason for this, but I will not go into it here.) This batch was made with pears (too soft for my liking), milk (past the date) and other quality ingredients such as chocolate and flaked almonds.
All were gobbled up with no complaints.
This is one of my go-to recipes when I need to make a cake in a hurry, particularly if I am visiting friends and am in charge of dessert. I promise it will never fail to impress. It is the recipe for the first cheesecake I ever tasted, baked by my mother’s sister, zi’ Anna (auntie Anna). Whenever we were invited to my aunt’s I would look forward to this being one of the many sweets we would be offered. She was given the recipe by a Jewish neighbour of hers back in the 1960's. My aunt is an amazing cook, and it’s no wonder her son, who trained as a science teacher, decided instead to become a chef and opened his own restaurant.
I have copied this recipe from my mother’s book. It came with no instructions so I will tell you what I do.
and eat it too with this super easy and extremely delicious orange cake recipe! I swear I have never come across a cake that is so quick to make with such impressive results. It has the texture of a torte - rich and moist. You need to try it to believe it! The recipe comes from my mother's very dear friend, Nerea. Do let me know if you give it a try. Here's the recipe:
Nerea's Orange Cake
1 cup of sugar
185 gr. softened butter
1 1/2 cups of self raising flour
Chop up the whole orange and put it in a blender with the sugar. Pulse until it has a sorbet-like texture. Add the eggs one at a time and then the softened butter. Fold in the flour. I take the mixture out of the blender and fold the flour in carefully. You could probably do it in the blender if you pulsed intermittently and briefly. Put the mixture in a greased and floured tin and bake at 170 degrees for 30 - 40 minutes until a skewer inserted into the cake comes out clean. Voila'.
When I am not busy sewing down at our island retreat, I love spending time in my organic edible garden or in the kitchen.