Comments for My homemade cooking

Comment on Eggless lemon cake by rani

rani — Sat, 12 Dec 2009 11:38:12 +0000

Thanks! I’m going to try to make this monday again, I’ll see if it works if I leave it in longer and try different flour ^^

Comment on Salsa pesto (sin piñones) by Isabel

Isabel — Tue, 01 Dec 2009 16:45:15 +0000

Por fin! Mil gracias por la receta de la salsa pesto SIN piñones, pues soy alergica a todo tipo de nueces incluyendo los piñones. Esta receta la voy a imprimir y va para mi coleccion. Le deseo muchos exitos en su blog!

Comment on Spanish tea cake with icing by Eggless lemon cake « My homemade cooking

Eggless lemon cake « My homemade cooking — Sat, 31 Oct 2009 04:01:39 +0000

[...] cake is a variation of my Spanish tea cake. One day I happened to start making the Spanish tea cake when I realised I had no eggs in the [...]

Comment on Eggless lemon cake by TeresaDownUnder

TeresaDownUnder — Sat, 31 Oct 2009 03:57:16 +0000

How cooked the cake is will depend on the type of oven you have as well. Mine takes about an hour to cook but you may need an extra 10 or 15 minutes. When you cut it after adding the syrup it will be quite moist but it shouldn’t taste like uncooked flour.

I used self raising flour to make this cake and I’ve noticed that with older flour the cakes don’t raise as much as if the use by date is longer.

Also, last time I made this cake it sunk in the middle but it was still good. This could be due to overbeating of the batter, underbaking (most likely cause) or to moving or jarring the cake before it’d baked sufficiently or opening the oven door before the cake has set. You should only open the oven door if absolutely needed, one-half to three-quarter’s way through baking.

Comment on Eggless lemon cake by rani

rani — Fri, 30 Oct 2009 12:51:36 +0000

Hi,

thanks for the recipe. i made it yesterday and it was delicious.

one question: I followed the recipe and only took the cake out of the oven after the 15+45 minutes and after i put a knife in to it to see if it was dry. But when i cut the cake to eat, the inside was not as fluffy as yours and was a little bit doughy. it also did not really rise much. how is this possible?

Comment on Crème caramel with Philadelphia cheese by joselin

joselin — Sat, 24 Oct 2009 20:04:14 +0000

my mother claudia loved this recipie!!
we made it today and we loved it!!

Comment on Crème caramel with Philadelphia cheese by joselin

joselin — Sat, 24 Oct 2009 20:03:27 +0000

this is good!!

Comment on Spanish hot chocolate by kayla

kayla — Tue, 20 Oct 2009 17:48:12 +0000

You should really have this recipe in the number of cups and not in milliliters.

Comment on Salsa pesto (sin piñones) by TeresaDownUnder

TeresaDownUnder — Sat, 29 Aug 2009 05:06:32 +0000

Los que venden en bolsita en España que dice “queso rallado” no tiene el mismo sabor que el Parmesán. A mí ese tipo que venden en bolsa me parece muy ácido. El parmesán es más salado. Yo uso parmesán o grana padano. En mercadona los he visto en maza y rallado también.

Comment on Salsa pesto (sin piñones) by yiya

yiya — Sat, 29 Aug 2009 01:08:51 +0000

da lo mismo si es queso rallado de esos q venden en bolsita?