Sunday, April 16, 2017

Easter, 2017

Everyone is home for Easter. My new lightweight cardi is done, and named Helium, because it is SO light it feels that if I were to tie a string to it, it would fly up into the sky.


I'm working on the Lett Lopi version of it now. It's a bit more substantial, but still airy and definitely pretty in a shade of raspberry sorbet. Here it is sitting beside some more of the Hewephoria merino sock that is going to be turned into scarves eventually.


The weather has finally turned warm enough to wear our Audrey coats on their own. We discovered that Isabel's looks nice with an old tam, about 10 years old, I think, from Knitty.


Loblaws had its first pansies of the season and I couldn't resist.


Spent the morning making Victoria sponge cake, to have for tea this afternoon. Recipe below. Here is the cake, filled with raspberry jam, awaiting its light dusting of icing sugar.


Victoria Sponge Cake (eggless)



3 c unbleached flour, sifted

2 c plain yogurt (I used fat-free)

1 ½ c sugar

1 tsp baking soda

2 tsp baking powder

1 c canola oil

2 tsp vanilla extract

seedless good quality raspberry jam, such as Wilton’s

small amount of icing sugar



Preheat oven to 350F. Prepare round layer cake pans with cooking spray or (my preference) by buttering pans, dusting with flour, and covering bottom of pans with parchment paper.

Mix the yogurt, sugar, soda, and baking powder and allow to sit for about 5 minutes.

Add the oil and vanilla to the yogurt, then add the flour. Gently combine

Pour into the prepared pans and bake for 35 min or until golden on top and a wooden knitting needle poked in the centre comes out clean (new use for dpns).

Leave in pans for 15 minutes before turning out.

Heat the jam (I use the microwave) to melt it until runny. Place the bottom cake layer upside down on the serving plate, then spread it with jam, then carefully position the second layer right side up on top. When completely cool, dust with icing sugar.
  
And in a burst of culinary energy I also made curried cauliflower soup for lunch.

Curried Cauliflower Soup



1 onion, coarsely chopped

1 clove garlic, thinly sliced

1 potato, peeled and diced

1 head cauliflower, cut into florets

1 tbsp olive oil

1 tsp salt

1 tbsp curry powder

5 c water

½ c milk (can be skim)



Heat the olive oil and sauté the onion until it is soft. Add the garlic, potato, cauliflower, and salt and continue to sauté until there is slight glaze on the bottom of the pot. Add the curry powder and cook for a couple of minutes. Add the water, bring to a boil, reduce the heat, and simmer, covered, until the vegetables are very soft. Puree with a hand blender until smooth. Stir in the milk and re-heat, but do not boil.

4 comments:

  1. I'll be trying the soup!

    The lightweight cardi looks great.

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  2. Could you please enlighten this USA-ian about how a Victoria sponge is different from other sponge cakes? The cardi looks wonderful.

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  3. It's basically a layered sponge cake (not angel food cake), which is filled with raspberry jam, dusted with icing sugar, and served with tea. It became popular during Queen Victoria's reign and remains popular in Britain, Australia, and Canada. Sometimes there's whipped cream involved too. You can find examples on Youtube by Jamie Oliver and the Great British Bake Off. Mine is eggless (no mean feat, since the "sponge" is usually created by eggs) because Isabel has a severe egg allergy. Actually, I like this eggless version better, and it has a wonderful spongy texture.

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  4. Thanks for the recipes, Elizabeth. Several of your revipes have found their way into my everyday menus. Oat Scones and Lentil Soup are two favourites.

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