Weekend wishes

Dear readers....

Now autumn stands at our door, time has come for us to think about spending more time inside....

 I love to cook and spending time in my kitchen, Peter loves to set the table: a perfect match I would say ! Gathering around the dining table is very important for us !

It's the meeting point for our family.

I would like to share these wonderful pictures of dining rooms & kitchens with you today.I wish you all a very good weekend and hope you enjoy dining with the family.....

Sabine
XXX

our own dining room

love this kitchen
image source here

Lovely corner for diner for 2....
image source here

Could this be a glimpse into the dining room behind these wonderful panelled doors ? I like to think so.....
image source here

love this !
image source here

white & crisp dining
image source here

image source here

Weekend wishes

Dear readers...I wish I had more time to share all the impressions I've came along the past days. 

Unfortunately time is not always on my side as I am working the clock around for clients.

 Despite the shortage of time, I do want to wish you all a very good weekend ! 

As days get shorter and colder(as if our Belgian summer wasn't could enough....), time has arrived to get inside and snuggle....

 I could not wait to share some of these new wonderfull pictures I found  with you....

Hope you enjoy them?

Sabine

XXX

Image source: stoeltie.com

I could not resist this picture !
I adore the atmosphere in this bathroom ....
image source here: a wonderfull blog 'The paper Mulberry'

Interior by John Saladino with a skirted dining room table

Image source: Elle Decor november 2010

Wish I had more time to read.....
image source here

Summer Peach Cake

When we first started this blog, I said I wasn't into making complicated desserts. I was just a mix and bake kind of a girl. This dessert is making a big fat liar out of me.

Perhaps having a cooking blog has pushed me to try a little harder in the dessert department. Or maybe I just wanted to use my new springform pan. Or maybe I just wanted to make something awesome with summer peaches while they're still here. The thing is, this dessert required way more effort than I'd normally want to expend for one little cake. It's a Cook's Illustrated recipe, so naturally, it has a thousand steps, yet it is also super-delicious. Trade-off.

It's probably not as complicated as making a peach pie, though. If you see me making double-crust pies on here, then you'll know I've officially lost my mind. You have to draw the line somewhere.

We had a little BBQ at our house over Labor Day weekend with John's family (hi Fred!), and this cake followed a pretty serious pulled pork dinner. A slice of this cake with a scoop of vanilla ice cream was the perfect way to end the meal, and bid a fond farewell to summer.

Summer Peach Cake
from Cook's Illustrated

Note: If using farm-fresh peaches, you should omit the peach Schnapps (I omitted). Also, the addition of Panko breadcrumbs seems weird, but I promise you won't notice them in the cake. They help to absorb the excess juices so your cake won't get soggy.


Ingredients:

2 1/2 pounds peaches , pitted and cut into 1/2 inch-thick wedges
5 tablespoons peach schnapps
4 teaspoons lemon juice
6 tablespoons plus 1/3 cup granulated sugar
1 cup (5 ounces) all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup packed (3 1/2 ounces) light brown sugar
2 large eggs
8 tablespoons unsalted butter, melted and cooled
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon plus 1/8 teaspoon almond extract
1/3 cup panko bread crumbs, finely crushed

Instructions:

1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.

2. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.

3. Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.

4. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.

5. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.


Serves 8 to 10

Download a printable recipe.

Yes, my plate does say, "Hot Mess"

Sherried Pineapple Pork Tenderloin

My main motivation for making this recipe was that it would use up one of the 5 little cans of pineapple juice that have been taking up space in my pantry since we lived in our old apartment. I can't even remember what I originally bought it for. I had no idea that this would become a favorite in our house... I made it two weeks in a row, which is something I almost never do.  And I might even make it next week, since I still have three cans of pineapple juice left. The sauce is so good that John convinced me that we needed to save the remaining two tablespoons of it, because surely we'd find something to dip in it. Oh, and did I mention that it's quick and easy to make?

The original recipe says that it serves four, but that's just silly. My portion was what you see above, so I'm going to say it serves two. If you've got more people to feed, this could easily be doubled. We ate ours with some delicious pear, walnut, and feta salad.

Sherried Pineapple Pork Tenderloin
adapted from Cooking Light: Fresh Food Fast

Ingredients:

1/2 tsp black pepper
1 tsp kosher salt
1 1 lb. pork tenderloin
1 tbs vegetable oil
1 6oz can pineapple juice
2 tbs sugar
2 tbs dry sherry (you could substitute dry white wine)
1 tbs low-sodium soy sauce

Directions:

1. Rinse pork and pat dry with paper towels (you want it to be dry so it will sear properly). Sprinkle evenly with salt and pepper.

2. Heat a nonstick skillet over medium-high heat and coat with vegetable oil, add pork. Cook pork 3 to 4 minutes or until browned, turning occasionally. Reduce heat to medium-low; cover and cook 10 minutes. Turn pork over, cook 10 minutes or until a thermometer registers 160 degrees.

3. Place pork on cutting board; tent with foil. Let it stand while you make the sauce.

4. Combine pineapple juice and remaining 3 ingredients; add to pan drippings. Bring to a boil; boil 5 minutes or until liquid is reduced to about 1/4 cup.  Slice pork and spoon sauce over slices.

Serves 2

 
Download a printable recipe.