Monday, 28 November 2016

MMMM cooking event with two amazing foodbloggers Kooking and Gregousfood

We have been talking about this event since quite some time, three food bloggers meeting up one day and cook together for their friends. As simple as it was we first needed to find a suitable date to make this happen. As usually these days, picking a day was the biggest challenge of all, if you ask me. But we made it and today I am finally going to share some recipes and many many pictures of the "MMMM cooking" event organized by KookingGregousFood and me.

There is this saying existing in probably all the countries in the world saying that "too many cooks in the same kitchen, can only spoil the food" the words may differ, but the meaning is always the same. Now three food bloggers in one kitchen, can this lead to a success? Well it actually did and if you ask me it was even more. Besides of all the delicious food we prepared and such a great and cool company we had, I learned new recipes, tips and tricks from Pili and Gregory. Each of us have a special area we shine and so we could just leverage from each other skills and experience, which made the whole event simple super.

We decided beforehand who is going to do what. Some recipe were done in advance and assembled the day of the event. You will find all the links to the recipes by the end of the post, some of which were already published by us before. Baking is my passion, hence I was responsible for bread and dessert. The cake I have been chosen, was an old fashion cake, which I wanted to try for since some time now.... Hummingbird cake, was once invented somewhere in the 70th, got forgotten for some time and is coming back now again. Fruity and moist cake with delicious frosting, a fine finish to a fine dinning.

My version of German potatoes salad
  • 1 kg potatoes
  • 250 g fresh green beans
  • 1 red onion
  • salt, pepper
  • lemon juice of half a lemon
  • olive oil (same amount as lemon juice)
  • 1-2 teaspoons grained Dijon mustard
  • 2-3 tablespoons Greek yogurt
  • fresh cilantro
Cook the unpeeled potatoes in a salted water (for about 30 minutes). Drain the water and let the potatoes cool off. Blanch the beans for couple of minutes in a boiled salted water. Skin the onion and cut it in half rings, you can put them into a small bowl with cold water to take away the bitterness. Take the beans out of the cooked water, shock them in a cold water and cut in equal pieces. Cut the potatoes in chunks, add the onions and green beans, give it a quick mix. 
In a bowl mix together lemon juice, olive oil, yogurt and mustard... season well with salt and pepper. Give the dressing over the potatoes and steer till all potatoes are covered.


Hummingbird cake
  • 3 cups flour
  • 1,5 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 1 1/2 teaspoons cinnamon
  • 3 eggs
  • 1 1/2 cups vegetable oil
  • 2 teaspoons vanilla essence
  • 1 fresh pineapple
  • 3 ripe bananas
To garnish the cake I prepared "pineapple flowers" the day before. Peel the pineapple and cut very thin (to see through) slices... Put the slices on the baking tray (lined with baking paper) and let them dry in the oven at 110 C for 30 minutes on one side. Turn them around and put the tray for additional 30 minutes in the oven. Take the slices careful from the tray and push them gently into the muffin form tray and let them dry ready over night. You will find plenty of recipes and videos how to do pineapple flowers in the internet.

Preheat the oven to 180. Grease and flour three 22 cm  (9 inch) baking pans. Cut the pineapple in small cubes (take the hard stalk in the middle of the fruit away), try to catch all the juices. Crash the bananas with a fork, till small chunks do appear. 
Combine all dry ingredients in a large bowl. Mix the eggs, oil and vanilla in a separate bowl, till well combined. Pour the wet ingredients into the dry ones and give it a whisk (do not over beat, just make sure all dry ingredients are wet). Add bananas and pineapple (with all the juices), steer. Divide the batter equally between the 3 pans. Bake for 25-30 minutes till golden brown. Take the pans out of the oven and let it cool for 5-10 minutes on the cooling rack, then take the cake layers out of the pan and let it cool completely.
  • 200 g butter (room temperature)
  • 200 g powdered sugar
  • 400 g cream cheese (room temperature)
  • vanilla
In a stand mixer with padel attachment whisk together butter and powdered sugar, till fluffy and pale in the color. Add cream cheese and vanilla, whisk it for another couple of minutes till you will get a fluffy frosting. Take your first cake layer and put it on a serving plate, give a generous amount of frosting on top and distribute it all over the layer, top it with the second cake layer. Proceed the same with the remaining layers. Cover the cake with the frosting and decorate with the pineapple flowers.









Check KOOKING for guacamole, smoked salmon focaccia recipes and more.Check GREGOUSFOOD for taboule, cheesecake,lemonade recipes and more.Check my previous posts for BaglesCarrot breadSwedish dark breadRicotta cheeseVegetable antipisti recipesEnjoy!












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