Skip to main content

Tilslørte Bondepiker #FoodBloggerLove


I joined this annual #FoodBloggerLove exchange that the team at The PinterTest Kitchen is coordinating. Very similar to the Secret Recipe Club to which I belonged for several years, we were assigned another blog, explored, then selected one of their recipes to cook and post. What fun!

I received Cook's Hideout, written by Pavani. You can also find her on Facebook, on Pinterest, on Instagram, and on Twitter.

Though Pavani hails from Hyderabad, a bustling city in South India, she currently live in New Jersey with her family. She explains the blog's name: "When I decided to start a food blog way back in 2006 and was thinking of a name for the blog, I remembered my husband telling about his favorite food joint called “Hideout” in Davangere, Karnataka (also in Southern India). I thought that was an apt name for the kitchen where I love to hide and cook, so that’s how the name “Cook’s Hideout” came into being.

I was intrigued by the multitude of Indian recipes, such as her Hyderabadi recipes (here), Gujarati recipes (here), and Bengali recipes (here). She has a few 3-Ingredient recipes (here) and 30-Minute Meals (here). Pavani's blog is a great resource and inspiration. I look forward to coming back to her posts again and again.


Though I wanted to try some of her Indian recipes, I had a glut of apples, from a local organic farm, and decided to try the Norwegian Apple Triffle by Cook's Hideout. I actually served this for breakfast one lazy weekend in January. My boys were so excited.

"Mom," gushed R, "what did we do to deserve this for breakfast?"

Nothing. I needed to make it for a blogpost.

"Have I mentioned recently how much I love your blogposts?!" said Jake.

And the little one was silent as he was busy stuffing his mouth with this Norwegian deliciousness.

They liked it so much, I've made it two times since. I did adapt the recipe to be gluten-free so my husband could indulge, too. He was grateful.

Tilslørte Bondepiker
slightly adapted from Norwegian Apple Triffle by Cook's Hideout

Ingredients

  • 6 organic apples, peeled, cored, and thinly sliced (I used a mandolin slicer)
  • 2 to 3 T organic granulated sugar
  • 3/4 C water
  • ½ t vanilla bean paste
  • ½t ground ginger
  • 1 t ground cinnamon
  • 4 to 5 cookies (I used gluten-free cookies)
  • ½ C heavy whipping cream


Procedure
In medium skillet, combine sliced apple, sugar, water, vanilla paste, ground ginger, and ground cinnamon. Cover and cook till the apples are very soft. 

Crumble the cookies into coarse crumbs.

In the meantime, whip the cream until soft peaks form.

To assemble: Place 1 to 2 T compote in the bottom of an individual serving dish or glass. Add 1 to 2 T whipped cream. Add 1 t cookie crumbles. Repeat layers until the dish is full. Serve immediately.


Here's the rest of the #FoodBloggerLove exchange...




Comments

  1. Wow...You really did splurge letting them have this for breakfast LOL. I am thinking it would make a wonderful dessert.

    ReplyDelete
    Replies
    1. I did a version of this for a the dessert course of a cooking class-dinner I led this weekend. It was a hit!

      Delete
  2. My fellas love blog recipe try-out days! (well, except for when they have to wait to start dinner after the photos are done...)
    And I would have no problem serving this to them for breakfast! Like my grandpa would always say to my grandma when she chided him for eating her date-filled oatmeal cookies for breakfast "Fruit & cereal, Florence, it's just fruit & cereal." :)

    ReplyDelete
  3. I love Pavani's blog! What a delicious sounding breakfast!

    ReplyDelete
  4. This sounds so delicious and inviting! I would have it for breakfast and a dessert! #FoodBloggerLove

    ReplyDelete
  5. what a great breakfast! you always make such creative dishes, cam!

    ReplyDelete
  6. Trifle for breakfast, the thought itself brings a smile to my face!! I think I will make this as well - may be use yogurt instead of whipped cream.

    ReplyDelete
  7. I bet your little one was excited to wake up to a breakfast like this. I would too. What a wonderful dish.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce