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Posts Tagged ‘Hungarian cottage cheese cake’

In my kitchen…

…is a vase of magnificent tulips, a gift from lovely Keri…

In my kitchen…

…is a silicon “Home Made” stamp, which I first spied on my friend Becca’s blog.  I finally tracked one down at Peters of Kensington

I couldn’t resist defrosting a roll of shortbread freezer cookie dough and testing it out!

In my kitchen…

…are drying branches of curry and bay leaves, gifts from my friend the Spice Girl

She also gave me a treasured jar of her backyard honey, with her daughter Tara’s custom label…

In my kitchen…

…are interesting packets of Italian spaghetti.  The squid ink is absolutely delicious with a seafood sauce, but we’ve yet to try the chilli pasta or the five flavoured combination (chilli, squid ink, spinach, turmeric and plain)…

I also have spinach fusilli and orecchiette, the latter being a classic Apulian shape…

They’re meant to look like little ears, but I think they resemble turtle shells…

In my kitchen…

…is a batch of June’s Hungarian cottage cheese and sour cream cake, made with 900g of defrosted sweet pastry dough from the freezer…

Pete and Big Boy are huge fans of this dish, as are the neighbours!

In my kitchen…

…is an experimental loaf of sourdough, made with 30g of leftover drippings from a recent lamb roast and lots of garden rosemary.  The crumb is tender and the crust quite thin and crisp – probably as a result of the lard.  It was delicious with pumpkin soup, but as usual with all things lardy, Pete was grossed out…

. . . . .

Tell me, what’s happening in your kitchen this month?

If you’d like to do an In My Kitchen post on your own blog, please feel free  to use this format, and to leave a comment here linking back to your post.  We’d all love to see what’s happening in your kitchen every month too!

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I’ve had a wonderful day!  My neighbour June was baking some of her traditional Hungarian sweets today, and she let me sit in her kitchen and watch.  It was like having a private cooking class, only better, because I got to hear stories about her life and family, which had me completely captivated.

She made two different dishes, her jam kifli (which is completely different to her vanilla kifli – the jam ones are a filled pastry as opposed to a cookie) and a cottage cheese and sour cream cake. The jam kifli are made with a tactile, pliable, smooth-as-silk dough, which June whips together by hand on a large piece of laminate that her darling husband made for her decades ago.  Interestingly, there’s no sugar in the dough – the kifli get their sweetness from the filling and the icing sugar mixture that they’re tossed in after they’ve cooled.  The pastry is amazingly flaky and light (June’s more so than mine) and it’s way too easy to inhale three in a single breath.  Pete looked at me forlornly tonight and said, “Babe, I think I’ve eaten too many baked goods”. I could only groan in agreement…

Recipe (with photos) here…

finished-kifli

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The cottage cheese and sour cream cake is completely different – it’s an elegant dinner party dessert, which looks as good as it tastes.  June hunts high and low for the European style (“Farm style”) cottage cheese that she uses – unlike the stuff we normally get in little tubs, this comes in a large half kilo block and is quite solid, although it crumbles easily with a fork.

The pastry she uses is very flexible – June uses it for both this cake and apple pies – and I’m sure it would work well for other sweet pies as well.

Recipe (with photos) here…

cottage-cheese-cake-7

cottage-cheese-cake-8

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