To say my life has been busy, yet super exciting over the past two years would be an understatement!
Where do I start?……
Health issues aside (my doctor suggesting that I move somewhere cooler!!), we decided that after 25 years of marriage, moving to Europe should no longer be an idle threat, but that it was time to act upon it.
And so in June 2015 we purchased three tickets to a country we had never visited, finished our house, put it on the market and sold it at auction in September 2015, selling or throwing away close to 3/4 of our possessions, packing the rest into a shipping container, and in December 2015, we landed in our new country….Luxembourg.
We have been here for exactly one year now, and have enjoyed every single day!
Luxembourg is a very small landlocked country only 58 kilometers wide and 84 kilometers long and is bordered by Germany, Belgium and France. It also has a high percentage of Portuguese and Italian immigrants, so as you can imagine, it has a very diverse and interesting culture.
I have thrown myself into exploring its food, wines and culture, obviously gaining weight along the way, lol, whist going to French language classes three times a week, and now it is time I get my act together, and let you all know a few of the wonderful things I have discovered.
So I will start with a recipe that is quick and easy, and delicious of course, to help me get this blog back on track.
Oh, and I must quickly apologize for the loss of photo content in all of my previous blog posts which were fatally lost because of technical difficulties and cannot be replaced.
C’est la vie!!
This is my version of a recipe I translated from a French cookbook I bought the day we arrived in Luxembourg:
Gateaux de mamie (grandmothers cake)
- 1/2 cup yogurt
- 1 cup sugar
- 3 eggs
- 1 + 1/2 cups flour
- 2/3 sachet (or two tsp) baking powder
- 1/2 tsp salt
- 1/2 cup rape seed oil (canola oil)
- Preheat oven to 170°C, grease and flour/dust a cake tin.
- Mix all ingredients together and pour into tin.
- Bake 35-40 mins or until cooked.
Tips and Variations:
- Add the zest of a lemon to the batter (and maybe a sachet of vanilla sugar).
- While the cake bakes I boil the juice of the lemon (about 1/4-1/3 cup) with 1/4 sugar for a few mins just to make a light syrup which I pour over the cake when it has cooled for about 10 mins.
- Also try replacing 1/2 cup of the flour with 1/2 cup of almond meal.
- If you don’t have any yogurt just use milk.
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