Serves: Makes one 9″x13″ pan, about 20 squares
Preparation time: ~40 minutes
Calories: ~120 per square
Kicking off my guest posts is the wonderful Eva, from KitchenInspirations. Blogging from Canada she posts a wonderful selection of recipes and restaurant reviews, and always succeeds in making me so jealous when she posts pictures from her wonderful cabin. I’ve known Eva since almost as long as I’ve been blogging. I think I first discovered her blog when she’d just posted a wonderful cauliflower and celeriac mash recipe and I’ve been drawn back ever since by her stories and photos. She made a wonderful series of posts last year when she went on vacation to Morocco – posting almost every day with a summary and photos of her exciting trip. That’s what I call dedication!
I’m sure many of my regular readers will know of Eva already. If you don’t then I urge you to go and check out her wonderful blog – you won’t be disappointed! It’s an honour to have her here, guest-posting for me in my absence and she’s spared no effort – she’s even posted some photos from a recent trip she took to an area of Toronto called “Cabbagetown”. It’s a wonderful post and I’m so grateful to her for taking the time to write this up for me – thank you Eva! There’ll be a new guest post in a few days, but in the meantime, I’ll leave you in Eva’s capable hands! Enjoy her post!
I am rather thrilled and honoured that my good friend Charles has kindly asked me to guest post. Charles has been a valued commenter on my blog for over a year now, and as most of you know, he takes his time to formulate interesting and thoughtful remarks; his comments are a joy to read and sometimes even have a bit of a chuckle over. Thank you Charles, your friendship is cherished, I hope to do your guest post right.
In keeping Charles’ tradition of a little peek into living in Paris, I will give you a little peek into living in Toronto and a lovely Hungarian family recipe. I belabored over which recipe I would share as Charles’ guest post, because he takes so much time to photograph and document his recipes so well; I didn’t want to get ahead of myself and bite off more than I can chew (pardon the pun) so I hope you enjoy it. This recipe is a cherished favourite for my family (my brother always asks for it when I visit and now that my dear Mom is gone, it is up to me to carry on the tradition).
But first, A little adventure in Cabbagetown:
Hidden Gardens and Private Spaces
In early June, JT and I had the opportunity to visit Cabbagetown again, but this time for their Hidden Gardens & Private Space Tour. We were enchanted by the Victorian Architecture on our last tour and were equally intrigued by the Garden Tour. The cost was $15 Canadian which is about 12 Euros (all proceeds went toward various Cabbagetown Preservation Association projects). We received a bottle of water and some organic fertilizer mix as a thank you. There were eleven gardens in the tour and it took us about two and half hours to complete it. We walked the entire time, which provided good exercise because upon completion we stopped at an old favourite restaurant for lunch.
What surprised me the most of this tour was how small these gardens actually were, but I guess I should have known better, after all they are city homes and most of them were Victorian, so the gardens are narrow and not very deep. Many of them only large enough for a table and chairs, some had a little patch of grass, but they were mostly hard-scaped with lots and lots of foliage. I hope you enjoy the little tour and some of the photos (many of the places were so small, we couldn’t get a good shot!)
And now for the cherished recipe.
By Éva Hársfai-Robinson (my dear Mom 1936-2005)
- 1 jar pitted cherries 500 mL to 700 mL, drained but reserve liquid
- 3 eggs separated
- 120 g unsalted butter (room temperature)
- 125 g caster sugar
- 250 g flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp vanilla
- About ½ cup milk – or use reserved cherry liquid
- Grease and flour 9” x 13” x 2” baking pan (22cm x 33cm x 5cm).
- Preheat oven to 350° F (175°C)
- Drain cherries, liquid reserved (you can use this as your liquid or make a delicious sauce or use it in soda as flavouring!)
- Whip egg whites until a stiff but not dry (should be able to stand in a peak) – no need to wash the beater if you do it in this order, if you cream the yolks first, then you must wash the beater and dry thoroughly).
- Cream egg yolks with butter and sugar until light and fluffy (should be a lighter shade of yellow).
- Sift flour, baking powder and salt – dry ingredients.
- Alternating dry ingredients with the milk (or reserved cherry liquid), fold into egg yolk mixture.
- Fold beaten egg whites into the mixture.
- Pour into greased pan. Note the dough should be quite thick, should have to spread it into the cake pan, it should not pour by it self.
- Dot with cherries throughout (you may want to give each cherry a squeeze as you dot so ensure there are no pits!).
- Bake in preheated oven for about 20 to 30 minutes (test with toothpick to make sure it’s done).
- Cool in pan (don’t cut until it is entirely cool otherwise it will become ‘bacony’ or szalonás, as the Hungarians put it).