TWD - Pistachio -Matcha Financiers

 This week’s Tuesdays with Dorie (Baking with Dorie) recipe is Pistachio-Matcha Financiers. These are little bite-sized morsels flavoured and coloured with - you guessed it - pistachio and matcha.

These financiers contain both plain flour and wheat flour, as well as ground pistachios. Once baked and cooled, the financiers are glazed with white chocolate.

These are little morsels of heaven- I ate two the day they were made.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Custardy Apple and Kale Cake

 

This week’s Tuesdays with Dorie recipe is Custardy Apple Kale Cake. It is a hybrid sweet-savoury cake, and as Dorie says, is like an omelette but more elegant.

The cake contains apples, kale, cheese, eggs, flour and salt and pepper. I may have been a little skeptical (cue savoury muffins -yuk), but this cake is delicious.

I kept half and gave half to the neighbours. My half made a delicious lunch with boiled egg and tomato over a few days.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Fall Harvest Cake

This week’s Tuesdays with Dorie recipe, from Dorie’s Anytime Cakes, is Fall Harvest Cake.   As the name suggests, it is choc-o-block full of fruits and nuts.

Although the seasons are topsy turvy here, I was easily able to obtain grapes for the top of the cake, which sat along side the sliced apple and chopped nuts. The inside of the cake is full of dried fruit (dried pears and “mixed fruit” for me). I used pear and lavender jam for the glaze on top (needs must!).

 This cake was soft, moist and delicious, and not too sweet. To quote Kim, “it’s a keeper”. 

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - My Favourite Pumpkin Pie

We don’t have an equivalent of Thanksgiving in Australia, but I am happy to indulge in this week’s Tuesdays with Dorie recipe, My Favourite Pumpkin Pie.

I have not made enough pumpkin pies to tell you whether this one is my favourite, but it is certainly delicious!!! The pastry shell is filled with a smooth, creamy pumpkin-flavoured custard.

I did not serve this pie with whipped cream - it was perfect as is. It is definitely the kind of dessert that I like.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - White Bread

 

This week’s Tuesdays with Dorie recipe is exactly what it says on the tin - White Bread.

The recipe features milk powder, which is unusual to me. It produces a rather lovely fluffy white loaf of bread. It isn’t hard to make - you just need to have the time (3 rises of  ~ 1 hour each) and sufficiently warm weather to activate the yeast.

On day 1, this bread was a treat - I ate a slice slathered with butter and jam, and it was just as good as cake:

As with all bread, it wasn’t quite as good the next day, but was perfectly good without toasting.

To see what everyone else baked this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Cocoa Swirled Pumpkin Bundt

 This week is a special edition of Tuesdays with Dorie to celebrate the release of Dorie’s new book, Dorie’s Anytime Cakes. 

We baked Dorie’s Cocoa-Swirled Pumpkin Bundt to mark the occasion.

This cake, flavoured with pumpkin puree and a mixture of spices, contains a hidden swirl of cocoa and chocolate.

Unfortunately, my swirl was so hidden that it could not be seen other than on the outer crust:

This is a soft, light cake, which I found improved the next day.

To see some more Cocoa-Swirled Pumpkin Bundts, visit the LYL section of the TWD website.

TWD - Double Pear Picnic Pie

This week’s Tuesdays with Dorie recipe is Double Pear Picnic Pie. It is so called because it contains both fresh pear slices (Beurre Bosc in my case) and dried pears.

I halved the recipe, used Greek yoghurt instead of sour cream in the pastry, and not possessing either apricot jam or marmalade (the nasties had gotten into the latter in the fridge), I used pear and ginger jam in the filling, which also made up for the fact that I hadn’t bothered using crystallised ginger (an optional ingredient) in the filling.

This pie was scrumptious - I loved the crunch of the pastry from the sugar sprinkled on top. I have more of the “sour cream” (yoghurt) pastry in the freezer, so I can easily make this again.

To see what everyone else made this week and what they thought of it, visit the LYL section  of the TWD website.