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| Orange polenta cake |
I made this orange polenta cake sometime
ago and never got the chance to upload the recipe. Pictures were taken in a
hurry. I can promise you that it tastes better than it looks. Polenta adds a
pleasant grainy texture and the cake is super moist. The recipe is available here.
Moving onto the next subject, the weather. The first snow for this winter just arrived. It
was moderately heavy for a few moments, followed by light snow and then it
stopped. Perhaps you have no ideas how much is moderately heavy and how long is
a few moments. I didn’t time it and have no way of objectively measuring snowfall. Lets
just say it snowed and stopped. I am glad it arrived and the wet rainy moderately cold weather has gone.
Today's Favourite Photo
Voodoo Doll Cookies
Today’s Favourite Blog
Good news for meat lovers wanting to know what is the best meat. Scientists at
the Chinese space program in Beijing recently published a formal nutritional
analysis of what may be one of the healthiest animals to eat. The meat has more
arginine than soybeans, more zinc than pumpkin seeds, and more protein than
snail meat. And it has low saturated fat content. Here’s where the good news
ends. Its not easy to run to your nearest supermarket and grab some silkworm
caterpillars. And even if you could, many of you probably wouldn't. But now you know that at least in theory, according to the Chinese space scientists, this is the best meat.
Farming insects is less wasteful than farming other animals. Whereas
90% of nutrients are wasted when grains are fed to cows, less
than half the nutrition is wasted when edible plants are fed to bugs. So not only are bugs good for you they are better for the environment. Convinced?
I like the grainy texture of polenta in baked goods! Looks delicious! Have a great Friday!
ReplyDeleteThank you. Hope you have a good weekend
DeleteMr. Three-Cookies, thank you for reminding us you are a specialist of polenta use (and also of herrings!). The cake looks soft and much moister than usual flour cakes. I love the colour too! The polenta presence is very original.
ReplyDeleteI have heard many times about our food of the future: insects and worms of different types... It could resolve the malnutrition problems in many countries! (I have already seen insect farms in some Asian countries, they apparently export them and earn quite a lot of money). I think I could taste a crunchy insect if it's not too repulsive (not a cockroach type), but worms... I know people though (from strange Eastern/Central European countries, who think that shrimp looks like a worm and refuse to eat it...).
A specialist? Really? Thanks but are you sure?:)
DeletePolenta is great, polenta cookies are great too. Polenta and butter baking together has an excellent aroma
I would happily eat insects if given the opportunity though perhaps not cockroach. But we never know!
I heard many years (decades?) ago lobster was fed to prisoners because no one else ate them, it was not in 'fashion'. I am sure things will change wrt insects.
I once read a book called History of Food Fears (or something like that, it was in French) and still remember that truffles were once considered "lower" food than potatoes and only poor peasants ate them!
DeleteFunny, isn't it?
That surprises but I shouldn't be. I suppose caviar might also have been considered lower food at some stage.
DeleteOh Good! I've been wondering what to do with my half-used bag of polenta.I love the grainy texture.
ReplyDeleteYeekh! Not convinced. They can keep their worms to themselves. I've been trying to get myself to eat one of those fried grasshoppers in Bangkok but still quite unsuccessful... one day. And from there, who knows ... silk worms? Yeekh!
One step at a time. Once you get over grasshoppers, silk worms and cockroaches should be a breeze. With dedication and focus you will get there real soon:)
DeleteOh wow, those voodoo doll cookies look really just like mine :o
ReplyDeleteYou've made lots of such things
DeleteThe cake looks great. the weather is crazy it is 20C here today. I actually have seen silkworm cocoons in a can at my local Asian grocery store...would not try it.
ReplyDeleteCanned silkworms - never heard of that. The world is already a few steps ahead:)
DeleteI love the look of your cake and I do love polenta in cakes because like you say, it gives a cake great texture. I know how hard it is to source silkworms because my son had to bring some home from school to look after during the recent school holidays. No word of a lie, they didn't even make it through the front door before they were lost and gone for good. I had to try and buy some to replace them and yes, they're very hard to find and no matter their nutritional value - I'll never be eating them! xx
ReplyDeleteThank you. Morale is to eat the worms quickly before they escape!
DeleteI think I'll pass on the silk worms, thank you very much :D, but the cake looks good. I quite enjoy polenta, but I've never tried it in a cake. I can imagine it being a bit like cornbread, such as they eat in the US... is it anything like that do you know?
ReplyDeleteWow that cookie looks cool!
ReplyDeleteThree cookies! I'm so glad I finally got to assess your blog again! For the longest time, I just couldn't go on it! My computer was being stubborn1 But man, I have so so many posts to catch up on!
ReplyDeleteHi Three cookies, your orange polenta look delicious. Nice to go with a cup of hot coffee.
ReplyDeleteThanks for sharing the voodoo cookies, look spooky but cute!
Have a nice day ahead.