mycookerygarden

I had a block of Malagasy cheese that I found too "milky" - is it called "young, not matured cheese" ? I could not eat this cheese on its own. So, I looked around for a recipe to cook the cheese. Voila - spicy cheese crackers with lots of herbs sounds like it will disguise the milky taste. It did. Tea time Based on this recipe: https://www.browneyedbaker.com/spicy-southern-cheese-crackers/ 8 ounces sharp cheddar cheese, shredded (about 2 cups) = I used about 200g of Malagasy cheese 0.5 cup (113 grams) salted butter, at room temperature = reduced a little 1 teaspoon kosher salt 0.5 teaspoon cayenne pepper = I used chili powder 0.25 teaspoon freshly ground black pepper 0.125 teaspoon garlic powder = I must have used a lot more 1.5 cups (213 grams) all-purpose flour  I tasted the dough when it was out of the mixer and added quite a lot of pepper, garlic and even chili powder to get the spiciness to the right level. To each his own. This is actually a v

A friend gave me an organic lemon. It looked bigger than usual and it had some spots, showing its naturalness! So, what to do with a nice lemon? I remembered Mary Berry's Lemon Drizzle Cake but her one or two recipes in the web had this 1:1:1 ratio of flour, sugar and butter. For the classic sponge cake, I think. But this other recipe seems better for my taste. http://allrecipes.co.uk/recipe/4830/polly-welby-s-famous-lemon-drizzle-cake.aspx 110g (4 oz) butter 170g (6 oz) self raising flour 4 tablespoons milk 170g (6 oz) caster sugar = I used 150g and it was sweet enough 2 eggs lemon zest and juice from 1 lemon 3 tablespoons icing sugar = for once, I had icing sugar in the fridge This cake turned out great. I love it because the lemon infused cake is so light to eat and the sourness and sweetness matches so well. Absolute delight with such simple ingredients.   Heavenly slice - the lemon juice hits the sweetness of the cake just right. All mixed up with lemon zest