Skip to content

REAL SIMPLE FOOD

Daydreaming about food, one dish at a time

Search Real Simple Food

Search for:

Social

View srealsimplefood’s profile on Twitter
View srealsimplefood’s profile on Instagram
View sophiareal’s profile on Pinterest

Recent Posts

Apricots – some ideas for what is possibly my favourite fruit to bake with
Fresh Turmeric and Lemon Curd
Portuguese Palmiers Recheados with Black Sesame Custard
These recipes are bananas! A round-up of unusual banana recipes
Baking your own sourdough bread – tips and tricks and common mistakes to avoid

Top Posts & Pages

Seedy Buckwheat Bread (gf)
Dark Chocolate Brownies with Medjool Dates and Almond Butter
Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat
Gibassier

INSTANT FOOD

Coming back to one of my favourite topics: substitutions in the kitchen. And this time, I want to talk about fat! Yes, you might not think of fat as a very substitutable ingredient given the key role it plays in baking (and cooking). And yet, provided you stick to one basic rule (more on that below) it is totally doable. So what is the key rule? Substitute fat with fat! No, seriously, when it comes to baking you want to keep the fat percentage in your recipe the same regardless of what type of fat you use if you want to achieve the same result. And that’s pretty easily done when you remember that butter has a fat content of around 80 per cent and oil of around 99 per cent. So if a recipe calls for say 100g butter, you can swap this for 80ml of oil plus 20ml of whatever liquid you need for the recipe (e.g. milk or water). You may be asking yourself why you would want to swap one type of fat for another. And the reason for this is flavour - as much as neutral tasting vegetable oil is great for cooking, when it comes to baking it can be fun to swap butter for something more flavourful like olive oil or toasted sesame oil or coconut oil. And to get you started, here are some of my favourite ideas for fat substitutions (starting with the one pictured here and linked to in my profile): - Making financiers with Moroccan argan oil instead of butter - Making brioche with peanut butter or other nut butters - imagine how delicious a babka would be if made with a peanut butter brioche dough and some toasted and salted peanuts sprinkled on the filling! - Making a coconut loaf cake with coconut oil instead of butter for an extra intense coconut flavour - Making chocolate chip cookies with brown butter instead of regular butter - Making a saffron and cardamom pound cake with ghee instead of butter for an extra buttery flavour - Making brioche with olive oil instead of butter - I especially love this when pairing brioche with anything citrus flavoured, somehow the brioche with olive oil lets the flavour of citrus fruits through more (e.g. a lemon curd filling or candied orange zest in the dough itself) - hence why I love Gibassierso much.

The downside of my worktrips to Istanbul is that I end up spending half of my Sunday in taxis, on a plane or traipsing through airports. The upside is ending the week with delicious Turkish food all washed down with a glorious glass of Turkish wine.

The half-life of a babka is always much shorter than you expect. Especially when it’s a @honeyandco one. That filling is so chocolatey, it’s amazing. Added an extra generous pinch of sea salt to the filling and some Orange Blossom Water to the sugar syrup this time - will definitely do that again.

Packing for another work trip and wishing I could instead sit on the sofa with coffee number 2, 3, 4 ... and munch on one of these blueberry and cardamom bostock triangles. Still one of my favourite things to make for brunch. Really easy and fast and you can prep everything in advance. And just as your guests are about to arrive you can pop these in the oven so they are still warm when you want to eat them. Recipe is up on the blog.

As soon as the temperatures drop I cannot help but start craving hearty food. And somehow it’s often the dishes I grew up with in Germany that I end up making. Such as this Kaiserschmarrn - thick soufflé-like pancakes that are fried twice in plenty of butter and dusted with lots and lots of icing sugar to serve. This time I made a plum compote with Chinese five spice powder to have on the side. So good when it’s miserable outside (and also when it’s not).

When you are in Berlin for less than 24h for a work trip and don’t really have time to visit all your favourite stops but then discover a branch of @thebarnberlin 2 minutes from your hotel!

Archives

Archives

Sign-up with your Email to follow Real Simple Food

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 732 other followers

Search Real Simple Food

Search for:

Top Posts & Pages

Seedy Buckwheat Bread (gf)
Dark Chocolate Brownies with Medjool Dates and Almond Butter
Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat
Gibassier

Archives

Archives

Home
About Me & Contact
Elsewhere & FAQ
Recipes
Supperclubs & Cooking Classes
Goes Well With Coffee

sourdough

Read more

Goes Well With Coffee 4 Comments

August 1, 2015February 21, 2016

Toasted Sourdough Ice Cream – Goes Well With Coffee – 9th Edition

When I started the Goes Well With Coffee series I knew there had to be at least one ice cream

read more Toasted Sourdough Ice Cream – Goes Well With Coffee – 9th Edition

Blog at WordPress.com.

Post to

Cancel