I love working with Parragon books, and so do the rest of the Ana Mum Diary team. Each month I get sent a new recipe book to try out, and they get to eat the results, what’s not to like! This month, was perfect for me as it was entitled ‘Baking with Fruit’. We love fruit, and I love baking cooking with fruit, so I knew this would be a great one. I’m not a brilliant cook, but I am a bit of a foodie, so I love trying new things, and I am attempting to get better at it. No one ask Tall Dad about the risotto I made the other day OK?
There was lots of recipes and photographs to tempt me, I am a huge pudding fan (especially warming ones) though don’t often make them. As I flicked through the book I saw many recipes I would love to try, from comforting warm dishes, for this blustery weather as well as lighter summer ones.
The one I decided to cook though was a little more unusual, but it caught my eye as it combined two of my best friends favourite foods, grapes and soured cream? A rather different combination, so it really intrigued me.
Grape and Soured Cream Flan
Even the ‘pastry’ of the flan was very different, as it was made with Quark, which I had eaten before, but I had no idea it could be baked with. Quark is a little bit like a set plain yoghurt or light cream cheese, and tends to not have any fat in. I have used it sweetened as a substitute to cream before. You can see the results above, unfortunately it was eaten too quickly for my best friend to try it though…oops!
Baking with Fruit, is beautifully illustrated throughout, the instructions were very easy to follow. This recipe I tried though well written, had lots of ingredients, and a few different stages, to complete it. Not something that could be rushed as the prep alone takes 40 minutes. I didn’t mind but perhaps not for everyone.
I’m looking forward to baking again from this book, and I have my eye on the Bohemiam plum strudel, what a perfectly inviting name!