Skip to content

Katrine cooks#1

May 5, 2013

The beloved and I went to Antony House today, as we have a National Trust membership and Arlo (who’s not keen on visiting houses) is in Cardiff for a  clarinet conference. Antony house is a beautiful early 18th century mansion with fantastic grounds designed by Repton that  sweep down to the River Lynher via secluded woodland.  The flowers were showing off, the hedges were looking very crisp, the trees were majestic and the sun was shining too. What more could we want? Well a nice cake it turns out.

bolo15

When we got back Katrine had not only been studying English grammar, she’d also been to the supermarket to buy ingredients for Bolo de Milho – or corn cake, but that sounds too prosaic. The beloved has been trying to persuade Katrine to cook something Brazilian for a few weeks now and she’s been too nervous, but today she was feeling brave.

It’s a very unEnglish cake, gluten free and totally delicious. It’s also a recipe after my own heart as nothing is weighed precisely. I took a lot of photos as it was being made to remind me.

Bolo de Milho: Into a mixing bowl crack 4 eggs and add 2oo ml coconut milk -stir the milk to mix it before adding it.bolo5bolo6

Add a tin of condensed milk (not a tiny tin) and two spoons of almost melted butter and whizz with a stick blender until frothy.

bolo8bolo7

 

 

 

Drain 2 cans of unsalted sweetcorn – you’ll need about one and a quarter – and add to the mixture. Then add two spoons of grated Caerphilly cheese (OK …it’s not very Brazilian) and 6 dessert spoons of polenta, two teaspoons of yeast (preferably dried stuff which you can add straight to the mixture and not the stuff you have to activate and then add)  and some ground cinnamon and blend again for a few minutes.

Pour into a lined (it’s quite runny) 9″ cake tin and bake at 180c for about 40  minutes. It looks a little wobbly, yet cooked when it’s done.

We ate it warm – straight from the oven.  It was wonderful – creamy and light. I’m looking forward to having some with coffee tomorrow for breakfast.

Knocks corn flakes into a cocked hat.

bolo9bolo10bolo11

bolo12

 

Advertisements
5 Comments leave one →
  1. Annie permalink
    May 6, 2013 7:02 am

    Think I’ll be round for coffee!

  2. May 8, 2013 6:36 am

    Very interesting recipe, not seen anything like it before

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

barry boone

Natural science illustrations and sketches

The Engaged Musician

Sam Richards about Music, Society, and Arts

hello, fig

ben stainton posts things using a computer

Woolly Wild Things

My adventures in felt making

BUSY BRUSH CAFE

a self-taught artist discusses acrylic painting, photoshop and the creative process.

notes to the milkman

being random ramblings about art

dropscone

cheap, tasty vegan food & related ramblings

RMA Governance

improving children's outcomes through effective governance

drawthepublic

illustrator Russell Jackson

designsweet

Graphic design, type, print and musings

magnificentminimalist

My pet frisson and I are here to throw away your stuff.

Petals and Paints

A Colourful Journey In Botanical Illustration With Watercolours

anna warren portfolio

looking for beauty in the small things

Food and Forage Hebrides

Gastronomic endeavours on the edge of Europe

Humans Are Weird

colourful observations

The Happy Hermit

Andreas Moser traveling around the world and writing about it.

Readers & Writers

Now working for onlinewritingtips.com!

%d bloggers like this: