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BHH Blog | a toronto food blog

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If you find the charcoal grill much too tame and domesticated to bring you back to your deepest of primal memory, back when no microwaves could be found and we still made the most base of wines, consider cooking over an open fire. Perhaps the greatest gastronomical discovery, there’s an inimitable sense of danger over seeing real life flames grow tall, scarily tall, and lap over the measly barrier you created out of bricks. There’s the crackle of burning wood, the smell and taste that just envelopes everything you make, and the warmth that begins to radiate through as the sun sets and the evening air settles over. If you don’t have the luxury of a cottage or don’t like camping, this can be easily created in your own backyard without fear of causing a forest fire or sleeping on hard ground.

Don’t worry Torontonians, it’s most definitely legal.

Resources: DIY techno firepit, DIY banjo firepit

The possibilities seem endless. Once September rolls in, you can bet we’re going to have a pot of soup set up, and maybe some hot chocolate after the first snow fall…

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Now and then it’s nice to make yourself a list of things that have made you happy. In no particular order, here’s mine from this weekend:

My rainbow gingham tea towel from the dollar store
Finding a new favourite Korean restaurant (a mom and pop on Baldwin street)
A new summer blazer that will quickly be unfashionable
Spending time with Leo (sapppppy, I know) – we watched movies, biked, shopped, and baked together
Being on the verge to finalizing a fantasy trip
Another thrifted Japanese plate!
The first Italian Soda of the year – lime and raspberry from Second Cup
Finishing a roll of film
Aaaaand…this  simple yoghurt cake, made on a whim

No glaze, no buttercream frosting, not even a dusting of icing sugar, just a plain and basic yoghurt cake with a nice crust and a spongy texture. I ate it on Sunday afternoon with a glass of cold milk and now have thoughts of whipping up a jar of milk jam to just spread on top of a slice alongside a cup of tea. I was in a mood for sharing that day and quickly halved the cake to make sure Leo and his family would get to try it.

Hope you all had a wonderful weekend!  The rainbow gingham is really making me smile right now. Is it summer yet?

Yoghurt Cake

Recipe adapted from Vishinka via Nigella.com

1 cup of yoghurt

1.25 cups of sugar

3 cups of cake flour

1/2 cup of oil

3 eggs

1 1/2 tsp of baking powder

Pinch of salt

1 tbsp of vanilla extract

Mix together all ingredients in a large bowl.

Preheat the oven to 180° C (350° F), line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides.

Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown. Cake is ready when a tester comes out clear.