Another great recipe from Kellie.  I never made Madeleines but Kellie writes “Perhaps one of the most literary of foodstuffs, madeleines are surprisingly easy to make. These tiny scallop-shaped cakes are given a 21st century makeover with olive oil and pistachios – and a touch of yuzu if you have it. Dip into a steaming cup of tea and see what happens!”

So, let’s see what happens.

Foxtail Millet Pongal / Thinai Pongal


This Foxtail millet / Thinai Arisi recipe is from Indian Kitchen and the recipe was submitted to the July Share and Inspire hosted by The Recipe Hunter.  Check out the other recipes that have been submitted to the July Share and Inspire event.

Here is what  Indian Kitchen writes about the recipe.

“Foxtail millet / Thinai arisi was one of the staple food in ancient days. Millets are called as sirudhaniyam in tamil and its popular in Tamilnadu. Thinai / Foxtail millet is a vegan food and also gluten free cereal. It is rich in protiens, and low in fat and has good amount of fiber content, calcium, iron, potassium, magnesium and carbohydrates”


Oma’s Apfelkuchen

For Cake:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, softened
1 1/3 cups sugar
2 large eggs, lightly beaten

1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Juice of 1/2 lemon
3 to 4 tart apples, such as Granny Smith, Cortland, or Winesap

For Streusel (optional)
1 cups flour
1/5 cup sugar
1/5 cup butter
1/5 teaspoon pure vanilla extract
1/5 teaspoon ground cinnamon

Preheat the oven to 375 degrees Fahrenheit. Butter an 8-inch square pan or equivalent-size baking dish.
In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, cream together the butter and 1 cup of the sugar. Stir in the eggs and vanilla. Add the flour mixture and beat until combined. Spread the mixture evenly in the prepared pan.
In a small bowl, combine the remaining 1/3-cup sugar with the cinnamon. Squeeze lemon juice into a medium bowl. Peel, core, and slice the apples into the bowl. Add the cinnamon-sugar mixture and toss to thoroughly coat each apple slice. Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Bake for 45 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving

Luis’ “Pastel De Verduras” Creation


Luis’ vegetable cake is a reinterpretation of a typical recipe of the Uruguayan cuisine, the meat pie. The meat pie is a dish present in the Roticerias and dishes of the day in the Restaurants of Uruguay. Of probable inspiration of Hachi Parmentier France, here presented is the version with vegetables (Parmentier of vegetables). Which can be prepared with vegetables of long season all the year,

Quick Pickled Cucumber, Carrots and Red Beets for a Hot Summer Afternoon

This is a wonderful, refreshing addition on a hot Sunday afternoon, alongside with fresh bread and butter, boiled eggs, cold cuts of meat, fruit cake, scones, maybe a tin of red salmon and a bottle of chilled Riesling or a nice light fruity Rose.

This is also wonderful with picnic food, smoked salmon or an assorted cheese board.


2 cucumbers
2 carrots
2 red beets
1 tbsp salt
1 cup sugar
1 cup malt vinegar


Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.

Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl and add carrots and beets.

Combine sugar and vinegar together. Add to cucumber, beets and beets and mix well.

Place into a plastic container, and refrigerate overnight or for a few hours before serving.

Garnish with mint or parsley.

Keeps in the fridge for a week.

Here are six more pickling recipes from the Food & Wine magazine.

Oma’s Gsgsälzbredle

About 40 cookies 

Here is one of grandma’s cookie recipe.  Gsgsälzbredle is the Swabian Word for Marmalade Kekse or Marmalade Cookies.

1⁄3 cup unsalted butter, softened
2⁄3 cup granulated sugar
1 egg
6 tablespoons marmalade (any kind you like)
1 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder

Preheat oven to 375°F Grease a cookie sheet (I just use parchment paper).

Grandma mixed the ingredients by hand but I found using the kitchenair mixer is much easier with the same end result. 

In a large mixing bowl, cream together the butter and sugar. Add the egg and marmalade and mix until thoroughly combined. Add additional marmalade if the batter is too stiff.
In another bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture to the creamed mixture until blended.
Drop by spoonfuls on the cookie sheet; do not crowd the cookies as the batter will spread during baking. Bake until the cookies spread out and are lightly browned, 8-10 minutes.
Cool a minute or two on the cookie sheet before transferring to a wire rack to cool.