Apple cake

Our apples have been steadily growing bigger and redder, and after another few attempts we have conclusively decided that they are not fit for normal 'eat an apple' consumption, as they are far too sour and tough and somehow just plain yuck. But that doesn't mean we can't put them in other stuff! I've made two apple crumbles already, and yesterday I made an apple cake. This is a recipe my grandmother used to make when my mom was little, but it's not one of those teary-eyed family heirlooms because frankly, it's too simple to put into words.

Ingredients
200 g flour
200 g sugar
200 g butter (softened)
2 eggs
(baking powder)
apples
sultanas/raisins (soaked if you're using dried ones)
cinnamon

Pre-heat your oven to 180 C.
Simply mix together the flour, sugar and butter and add the eggs when the mixture becomes too tough to handle. I added some baking powder because my flour was pretty old, but you can leave that out. Mix thoroughly for about 3-5 minutes and then put into a rectangular baking tin (which you've lined with baking parchment etc).
Cut the apples into little slices and put these on top of the cake mixture, slightly overlapping (in Dutch we call this 'roof tile style'). I used three small apples and my baking tin was filled, but you really just have to try how many will fit. If you have some left over you can always sneak them in between some others.
Dry off your raisins and sprinkle these over. Also sprinkle over some extra sugar and cinnamon.
Bake in the oven for about 30 minutes, until it's dry in the middle.

There is cake mixture underneath, hard to see at this point.

Now the idea is that the cake will spread around and over the apples, partly covering them, and leaving nice 'apple trails' on top. This usually works, but this time, probably because I used baking powder, the cake went a little crazy and gobbled up most of the apples:

Hello cake!

So usually it looks like the bit on the top left, but hey, who cares what it looks like anyway?
It tasted great, moist in the middle and nice and crunchy on the sides. I wanted to add some lemon zest in the mixture but it's a good thing I forgot as these apples are really too sour to be adding some more. But if you're using quite sweet apples, lemon zest may be a nice addition.

There are still lots of apples left on the tree, so I may be trying out some new apple recipes soon, maybe even a tarte tartin if I'm feeling very adventurous!

Piano revival

I've been meaning to start playing the piano again (I've had lessons for four years and played a while after that, but it stopped as soon as I went to university) for more than a year now, ever since we moved into this big(ger) house. Somehow, I never really got round to it, until a couple of months ago I heard someone play the Amelie song Comptine d'un Autre Ete in public, and I decided I really wanted to play that song. Which meant getting a piano, and learning to play again.
I went for a digital piano*, as you can plug in headphones and play all hours of the day without disturbing other people with your awful hammering. Also, it never goes out of tune, which is nice. After a short online investigation into the really beautiful but very expensive big brands, I eventually bought a Casio CDP-100, because apparently it's the cheapest piano that still has a reasonably okay sound and touch sensitivity. I bought one second-hand via the Internet, and it has been sitting in one of our upstairs rooms for a week now, because I didn't have my sheet music and after 10 years cannot play any song from scratch apart from 'Twinkle twinkle little star'  and that gets boring after a while.
But last Wednesday my parents came to visit and brought with them a towering stack of piano books; who knew I had so many? Easy songs and classical songs and jazzy songs and very recent pop music songs all combined into my history of piano lessons. I used to love all the country tunes and melodic musical wanderings before I turned to more recent and less classical stuff. Looking back, I think this was the sign that I wasn't really interested in the whole piano thing anymore, but right now I can't wait to get back into all those classic classical pieces.
So today was the first time I tried some of the old songs again. And it went surprisingly well! I could play each and every song of my first 'real' music book without problem, and even in the proper time. Now these are songs where you don't really have to move your hands about, and all the notes have the correct finger position above them, but still, it surprised me. Then I tried some more difficult things, a menuet by Mozart that I'd played at a recital, and that one went quite okay too, a bit slower and hesitant, but still pretty nice. With some of the moves, it was like my fingers still remembered the things they used to do, and just went along in a stream of memory movements.
After a while, my arms and especially my fingers became pretty tired (strangely enough the thumbs seem to go first, probably because you don't really move them when you're typing, which is the only similar movement they've been getting for 10 years), so I decided to call it a day. But still, a whole hour of reviving old songs and playing pretty decently, I'm positively surprised at how well I am actually still playing. And as they say, practise makes perfect, and I have a whole weekend of practising ahead of me!

* I've been getting some questions as to why I call it a 'digital piano' and not a 'keyboard':  because the two are completely different things. A digital piano is basically a piano that produces sound digitally, meaning you can stick in some headphones and not bother anyone with your music. But it does have 88 keys, which are pressure sensitive and weighed, so it takes the same effort and effect as playing a real piano. Keyboards have fewer keys, which usually aren't pressure sensitive and take very little effort to press down. It's a bit like the difference between a type writer and a computer key board. And as I plan to buy a real piano sometime in the future, I felt it was better to buy a proper (and more expensive) digital piano than they keyboard substitute.

Red velvet cake (a leaner approach)

I've been fascinated by red velvet cake ever since I had a slice at an American exchange student's party a couple of years ago. Both the strange redness and the extreme sweetness make it an interesting, and also a very American, cake. Only an American would make a cake that screams 'look at me! I',m red!' as loudly as this one, and only an American could suffer the intense sweetness of all that sugar without wincing. However, I had completely forgotten about red velvet cakes until the Great British Bake-off started again, and someone made a red velvet Swiss role.
So I looked up several recipes, most of which on American websites, and I was completely bowled over by the amount of calories you are supposed to put in. There was one recipe that required about a kilo of butter, a kilo of icing sugar, and 8 eggs. These are really not normal amounts for cake making (in my book, at least).
So I went for a more British approach, and picked Lorraine's three tiered recipe, selecting the middle tier (23 cm) as the cake to make. The ingredients were still vastly beyond any limit, so I halved them. For the buttercream I did something completely different, because I refuse to put 600 g of icing sugar in with 300 g of butter, that makes the whole thing just too sweet, especially with fondant icing added on top. So I changed the ratios there a bit. Also, I used a recipe that requires food colouring instead of boiled beets, as I've had enough trouble with beet stains in my life.

Ingredients:
175 g butter
175 g sugar
3 eggs
150 g flour
25 g cocoa powder
baking powder
25 ml food colouring (red, obviously)
500 g rollable fondant icing (white)

buttercream:
100 g butter (softened)
60 g icing sugar
100 g cream cheese

Preheat your oven to 180 C.
Grease the tin and line the bottom with baking paper.
Beat the sugar and butter together until fluffy. Beat in the eggs one by one, then add the flour, cocoa powder, baking powder and a pinch of salt. Add the food colouring (I did this little by little, because the whole thing turns an outraging shade of red which then dies down as you mix the thing). Put in the cake tin and bake for about 40-50 minutes (I forgot to change the baking time to the lesser amount of ingredients, so I ended up with a slightly burned and very dry cake).
When it's done take out of the oven and leave to cool completely.

Red batter

For the buttercream, mix together the butter and icing sugar until fluffy. Add the cream cheese and mix again.

When your cake is completely cool, cut in halve and sandwich the halves together again using the butter cream. Cover the entire outside with the remaining butter cream (this will go better if your cake is not dry, with little red crumbs sticking everywhere). If you have any indentations, use the butter cream to fill them for a more even end result.

Buttercream-covered crumbs

Spread some icing sugar over your work surface and roll out the fondant icing until it is very thin and large enough to cover the whole cake. Transfer onto the cake (this is surprisingly easy) and press down gently so that the icing sticks to the butter cream. You can decorate the cake using anything you want, but I thought this was enough of an exercise for one day.

Slightly burned brown-redness

So, the end result was pretty dry and a bit over cooked, but still quite edible. You can taste the cocoa coming through, and the butter cream was not too sweet. The fondant icing makes for a nice look, but it doesn't really add anything to the taste. All in all, halving the ingredients still made for a pretty decent cake, I can't imagine how rich it would have been with the full amount of ingredients. Still, a very nice cake to have made, and I foresee some red velvet cupcakes in my future, as I still have quite a lot of food colouring left over. And this is one of those 'I'll never be able to do that myself!' cakes that I can now cross of my list.

10,000 pageviews (and counting!)

When I posted my Literary Splendour post, the page view count was at 9,990. When I looked this morning, it was at 10,030! A blogging milestone!
Youtube or Facebook probably get about 10,000 page views a second, so it's nothing big in Internet terms, but it feels like a (unconscious, to be honest) personal goal has been reached.
To give you some interesting details: most views are from the Netherlands, but there are quite a lot from the US and the UK, and lots of single views from countries around the world. Most traffic comes in via google (google.co.uk, google.co.nz and google.ie being the highest contributors, funnily enough), but some comes in via Postcrossing and some people have taken the trouble to memorise the URL and type that in directly.
The most popular post by far is still Painting with clingfilm, to which I've never actually given a follow-up post because I haven't actually been painting with clingfilm for about two years.
So there we are. 10,032 page views and counting. Onwards and upwards to the next 10,000.

Literary splendour

So I've read three incredible books lately (with some less incredible books in between, which are the ones you tend to forget about pretty quickly), and today it hit me that all these books were written by women (Eleanor Catton, Kate Atkinson, and Elizabeth Gilbert, to be exact). Three completely different women, from different parts of the world, but three women nonetheless. Which is pretty amazing, because a) there are still fewer women then men writing 'serious' novels and b) those novels don't seem to make it to the Netherlands all that often. To which I could add c) most of my favourite authors thus far have always been men.
So what is different here? Firstly, they're all pretty big books, 500+ pages, meaning that we really get into the story. The other book written by a woman I've read in the past weeks, The Love Affairs of Nathanial P, was about 200 pages, and that feels like typical chick lit size. When you get above 500 pages, we get into proper psychological depth and character building. Also, all novels had an elaborate setting, either in the nineteenth or early twentieth century, that needed a lot of exposition and explanation. Also, all of them have something that is 'different' about them in structure or outward appearance. The Luminaries has its astrological connection and decreasing chapter length. Life after Life similarly has some very short chapters, and combined with the repetition found through the reincarnation theme the structure is pretty extraordinary. The Signature of All Things has the most conventional structure - chronological and with chapters of about equal length - but contains botanical images and a distinct font that still set it apart.
But what really makes these novels so great are the characters. The Luminaries has more protagonists than you can count on two hands, but all of them have a proper history and depth. Also, most of the characters are male, but they are not caricatures of men as you find in so many novels written by women (Nathanial P being a case in point). In Life after Life the protagonist is a girl / young women whom the reader gets more acquainted with as her life progresses through its various cycles. Apart from gaining a deeper understanding of the early twentieth century and general European history, you get to know her and those around here better and better with every reincarnation. In The Signature of All Things the protagonist is also a woman, who leads a pretty tranquil and confined life, but still manages to fill page after page with her experiences and revelations. In short: all these characters take their lives in their own hands, make proper decisions, and then live with them. They are all strong, observant, and still full of conflict, making them very real people.
I don't know if any of this has anything to do with the fact that these novels were written by women. I've read the same type of character in novels by Yates or Ian McEwan, so I don't really think so. Also, these women are from three very distinct corners of the globe (Canada/New Zealand, the eastern US and the UK), writing in three very different literary traditions. So maybe it's a pure coincidence that these three wonderful novels came to me so close together. Or maybe it's a sign of the times, of many more psychologically developed character rich historical novels to come. Either way, I've had a very rewarding literary summer.

Garden update (3)

I could simply add photos to the previous post (when my computer was refusing to cooperate) but so much has been happening in the garden that I think it deserves a new post.

To begin with, have a look at these marvellous strawberries. A second crop is growing on the plants as we speak, but I'm afraid they won't nearly be as big and tasty as these ones were...

June strawberries

We removed some of the apples from the apple tree to lighten its load, and then I turned these apples (tiny, very very sour, but ripe enough (the seeds were brown, which is the main point, I was told)) into an apple crumble.

Miniature apples

Also, another pepper has been developing, and now we have two:

Peppers!

And one thing I forgot to mention last time are the beans (green beans, to be exact) which have staid very low but still produced some very nice beans. But those have already been eaten, I'm afraid. As have most of the leeks, before they sprouted flowers
We've also eaten the first of our potatoes, which has produced really a lot of offspring, some of which almost too big to fit my hand. We can eat 2-3 times from this first one, and we put 5 in the ground, so I'm thinking that leaving your potatoes to sprout roots and then put them in the ground because you don't know what else to do with them is working out pretty fine. Their 'alpha' potatoes, which normally grow on Malta, but with the warm and dry weather we've been having also seem to thrive here.

Our courgettes and pumpkins haven't started flowering yet, but they're producing lots of leafs that haven't been eaten by the slugs, so I'm hopeful they will do something yet.

And finally, this weekend, our trial aubergine also went to work, and produced this:

Baby aubergine

Yes, that is a baby aubergine. It's about the size of my thumb as we speak, but we're hoping to make it into a proper sized purple egg.
I never would have guessed that a garden this small, with so little attention given to it, would produce this much food! Just imagine what we will do when we get a proper plot on our hands. One can only dream...