For the love of friends
This post had a beginning, but I decided to truncate it and concentrate on my main objective instead, which is to write this in appreciation of friends who have been supportive and helpful of late. You all know you who are, and since I’m not very good at expressing myself in person, I have decided to say it with another thing that I love : yogurt.
Full fat, European-style cow’s milk yogurt, which I tend to always keep a carton of in my fridge. If ever I needed to put forward a case for the planet-threatening, methane-belching cow, bovine yogurt would form one of my principle arguments. Granted, far more environmentally friendly four-footed creatures have graced this planet and yielded us many pleasures in a 125ml easy-peel tub. Sheep’s milk yogurt for example, which is very flavoursome and can also be used in all these instances. I guess I just have a soft spot for something I grew up eating so regularly – who, as a kid, didn’t lick the smear of yogurt off the yogurt tub lid?
As B is intolerant of most dairy products except yogurt, I often use it as a substitute for cream, buttermilk or sour cream in certain recipes. Along with a dash of rice vinegar, yogurt is my not-so-secret-ingredient in homemade potato salad and coleslaw. For baking, I sometimes have to adjust quantities, or alter the baking time slightly when substituting with yogurt. I rarely have a problem with the end result and in fact take pleasure in knowing that I’ve actually made my cake marginally healthier.
The sticky ginger cake recipe (originally with sour cream) comes from Belinda Jeffery’s book. It is one of the most fantastically moist, heart-warming cakes your fork will ever meet. Belinda says it is the cake you must make, out of the entire book, and I couldn’t agree more.
The yogurt lavender cake is based on a recipe from this book and the cheesecake is from this book, which I aim to write more about soon as it is one of my current favourites. Below is the recipe for the green tea cookies which aren’t actually part of the original cheesecake recipe, but which also feature in the book and are the best green tea cookies I’ve tasted to date.
Green Tea Sable Cookies :
(makes about 50; recipe from Okashi by Keiko Ishida)
240g pastry flour (chilled)
15g green tea powder (matcha powder)
150g unsalted butter, at room temperature
130g icing sugar
pinch of salt
2 egg yolks
Sift flour and green tea powder twice. Set aside.
Beat butter, icing sugar and salt until soft and creamy. Add egg yolks and mix well. Add flour and green tea powder mixture and fold in with a spatula. Cover dough with plastic wrap and chill in the refrigerator for about 15 minutes.
Divide dough in half. Place both portions in two large pieces of parchment paper. Shape into logs about 3.5cm in diameter. Wrap logs with parchment paper and refrigerate until firm. If not using immediately, wrap with cling film and freeze. Cookie dough can be kept for up to 2 months in the freezer.
Preheat oven to 150′C. Cut logs into 7mm thick rounds. Place cookies on a baking sheet lined with parchment paper. Bake for about 25 minutes, then remove and leave to cool on wire rack before serving. Store cookies in an airtight container at room temperature for up to 10 days.
(Optional presentation : Prior to baking the cookies, you can dip the edges of each sliced cookie in granulated sugar. Also if you wish, you can brush a little egg white over each cookie and scatter with a few green tea leaves on top.)
[Note : To use as a garnish for the yogurt cheesecake above, I crumbled the sable dough on a tray before baking].
Tags: cake, cheesecake, cherry, cookies, flowers, ginger, matcha, yogurt
SippitySup said,
March 7, 2010 @ 1:38 pm
This is “sweet” I am sure your friends are grateful… GREG
Manggy said,
March 7, 2010 @ 1:45 pm
That is exquisite, Y. As we don’t have any griottes here, I think I might stick with the pineapple, though the soy one comes first (but it has dairy). Too bad I forgot to buy the silken tofu, of all things. I am looking forward to the rest of your entries on the book..
Erika from The Pastry Chef At Home said,
March 7, 2010 @ 1:54 pm
I add yogurt to a lot of my cake recipes! I’m in love with full fat Greek yogurt. It makes me so happy
I’m intrigued by the green tea sable crumble – it’s so beautiful in its strangeness.
That little wild strawberry is just too cute nestled amongst the blackberries. Too cute…
Trissa said,
March 7, 2010 @ 2:12 pm
What a wonderful way to show your appreciation to your friends Y! Gorgeous cakes and as always fantastic and classy presentation! Would you one day consider sharing the potato salad recipe too?
Asha@FSK said,
March 7, 2010 @ 2:25 pm
What a lovely way to say thanks.. the sticky ginger cake looks awesome!!!
FFichiban said,
March 7, 2010 @ 4:07 pm
Mmm I love yogurt too!! and this looks soo tasttyyy!
Sophie said,
March 7, 2010 @ 7:31 pm
What a great way to say thanks!!
They are so lucky!!! I also love yoghurt!!
Emma @CakeMistress said,
March 7, 2010 @ 8:37 pm
Nothing like bonding with your besties over a great homemade cake or two. Beautiful gesture, Y, and beautiful cakes.
Lorraine @ Not Quite Nigella said,
March 7, 2010 @ 8:43 pm
Interesting! I wondered how you got the pebble-like shapes of green tea. And best ever green tea cookies? Sounds like all kinds of wonderful!
Rosa said,
March 7, 2010 @ 10:05 pm
Your creation are always gorgeous! Lovely cookies!
Cheers,
Rosa
Anh said,
March 7, 2010 @ 11:02 pm
Y, your post is always amazing! This is as well.
(And yes, yay for yoghurt! I found a really creamy one here in a Middle Eastern shop. So creamy, it’s just perfect on its own)
foodwink said,
March 7, 2010 @ 11:20 pm
Gorgeous creations as usual, Y. I’m so jealous of your friends
dawn said,
March 8, 2010 @ 1:24 am
wonderful. yes i’ve read about chilling the pastry flour and actually (finally) tried it.
i drink matcha tea 3x a day–i just adore it.
Aparna said,
March 8, 2010 @ 2:37 am
This is definitely a wonderful way to say “thank you” to your friends. and I’m sure they’ll love you even more for it.
Cow milk yogurt is at the centre of our existence and is something I make everyday and is always on hand in my kitchen, so I’m with you re: those planet threatening metane-belching cows! LOL
erin said,
March 8, 2010 @ 4:00 am
Oh, that sticky ginger cake sounds divine! Ginger is the best!
Inner Pickle said,
March 8, 2010 @ 9:53 am
I HAVE to go get Belinda Jeffrey’s book. Between this and the carrot cake it’s obviously a classic. You had me at the expression: fork meeting heart-warming cake. Said better by you. Gorgeous, gorgeous shots, Y. xxx
Steph said,
March 8, 2010 @ 9:55 am
I agree, yogurt is a magical ingredient. I love how it makes you feel a little less guilty about eating a slice of cake
Love the look of all those cakes but I am particularly enamoured with the last one. Definitely want to try those green tea cookies.
penny aka jeroxie said,
March 8, 2010 @ 12:50 pm
Another lovely creation. It just keeps getting better and better.
Big Boys Oven said,
March 8, 2010 @ 1:01 pm
Now I am truly speechless, simple and so thrilling! as you always!
Megan @ FeastingonArt said,
March 8, 2010 @ 1:32 pm
So beautiful. I love the tip about adding rice vinegar to the yogurt to use in potato salads. Such a good idea!
Howard said,
March 8, 2010 @ 2:16 pm
The cakes look great, especially the first one as I like ginger in my desserts. I think food is one of the best ways to thank friends, along with hugs.
Belle@OohLook said,
March 8, 2010 @ 2:51 pm
The best cakes are the ones that are appreciated. And yoghurt in baking is a lovely touch – must try that ginger cake recipe soon.
anna said,
March 8, 2010 @ 5:51 pm
Those are all so gorgeous, but a cheesecake topped with COOKIES? Matcha cookies, at that? Awesome. You’ve given me a good idea or two for using yogurt as well, I don’t bake with it much but it is one of my favorite spoiled milk products so I really should use it.
faithy said,
March 8, 2010 @ 6:57 pm
hey, i have her book too! i want to try her earl grey pound cake which looks really delicious!
And i have yet to try the pineapple tart..:p..which i said i was going to make but got distracted..
the caked crusader said,
March 8, 2010 @ 7:27 pm
I have that Belinda Jeffrey book – it has some great recipes.
Love both your bakes this week – gorgeous!
Meeta said,
March 8, 2010 @ 7:51 pm
i tend to say “i care!” ir show my appreciation with food and desserts too. i think it comes from our passion and what better way to share something we are so close to with people we care.
looks delicious!
Lisa said,
March 8, 2010 @ 8:51 pm
YUM!!! That is all I have to say to that post !
shaz said,
March 8, 2010 @ 11:13 pm
What a “cultured” way to show your love
Xiaolu @ 6 Bittersweets said,
March 9, 2010 @ 2:41 am
Oh I just dug out my bag of matcha for making ice cream. Now you’ve tempted me to keep it out for these cookies, too. I’ve also made it through a few rough patches primarily through the support of some amazing friends, so I can relate to your feeling of gratitude and desire to give back something lovely.
Marysol said,
March 9, 2010 @ 5:23 am
Just what I expected, more extraordinary desserts! And I particularly like the green hue of the cookies.
Btw, Y, I also used to lick the yogurt off the carton’s lid. But I’m all grown up now, and no longer practice such inappropriate behavior…tee hee.
cakebrain said,
March 9, 2010 @ 7:00 am
I am so loving the looks of the matcha colour on top of that dessert! I love matcha cookies too! can’t get enough of it!
Chez Us said,
March 9, 2010 @ 9:08 am
This looks and sounds lovely. I adore green tea especially Matcha – definitely going to be trying these cookies!!
Maria Jose - Dit i Fet said,
March 9, 2010 @ 9:40 am
Estupenda receta!!!! y unas fotos preciosas….besos
Mowie said,
March 9, 2010 @ 10:18 am
Gorgeous and exquisite – what a nice dedication to your friends. Where would we all be without those great friends of ours. Lovely photos as always!
Simon said,
March 9, 2010 @ 11:29 am
Such a heart-felt post! So nice to have such people as friends, huh?
The cheesecakes looks fab! I must confess that I was a lid licker in my day.
Marc @ NoRecipes said,
March 9, 2010 @ 12:29 pm
Mmmmm I love yogurt! What brand do you get? The only one with the “full fat” taste of European yogurt I’ve found here in the US is Brown Cow with the cream on top.
10x desserts said,
March 9, 2010 @ 3:32 pm
Awesome photos! Looks delish!
Jamie said,
March 9, 2010 @ 8:01 pm
Lovely post for your friends – I know how important the support of friends is in times of need! And 3 cakes for the price of one? Wow! We are all spoiled! Husband would so love the cake and, as for me, the cheesecake is calling my name! Wonderful!
Kitchen Butterfly said,
March 10, 2010 @ 6:51 am
Since I have loads and loads and loads of Matcha….those cookies are calling my name. Beauties….and I would loveeeeeee the cale!
Su-yin said,
March 10, 2010 @ 8:43 am
I love the sound (and look) of those matcha sable cookies. And together with the cherry yogurt cheesecake.. oh my.
Juliana said,
March 10, 2010 @ 1:10 pm
Oh! We start to add more yogurt to our diet
The green tea cookies sounds delicious!
Helen (grabyourfork) said,
March 10, 2010 @ 1:25 pm
Oh I love using yoghurt in cakes! And that’s a great idea to use it in coleslaw and potato salad. Must try that trick next time!
Y said,
March 10, 2010 @ 7:34 pm
Maria Jose : Gracias!
Marc @ No Recipes : I’m currently using an organic one I bought from a local deli. It has that lovely layer of cream on top too
Phuoc'n Delicious said,
March 11, 2010 @ 12:53 am
Lovely photos as always and thank you so much for the green tea sable cookie recipe! I now have a new use for my matcha
Laura said,
March 11, 2010 @ 1:52 am
I have to try the sablee asap!
Thanks for the recipes, and I agree with you, yogurt is a wonderful ingredient in baking.
Ana Powell said,
March 11, 2010 @ 5:59 am
Loved your green tea sable cookies.
Delicious and beautiful.
Congratulations once more, awesome work x
pity said,
March 12, 2010 @ 11:09 am
ok, i want them all, bothrecipes look so delicious, i cant wait to try them, well doe, cheers from london
Wizzythestick said,
March 12, 2010 @ 11:19 am
I would really love to try that yogurt cheesecake recipe but the link to the book seems to be broken:-(
Arwen from Hoglet K said,
March 12, 2010 @ 3:38 pm
Yoghurt sounds like the perfect way to say thankyou. The sticky ginger cake sounds particularly good.
Becca said,
March 13, 2010 @ 2:33 am
You have the prettiest pictures of food! And such a neat little site. I’m coming back. It’s so cute
Ali said,
March 13, 2010 @ 11:33 pm
ah. sticky ginger golden syrup cake. Made on yoghurt. yes please x
Julia @ Mélanger said,
March 14, 2010 @ 8:57 pm
As they say, actions speak louder than words. Great idea to show your appreciation.
Sarka said,
March 15, 2010 @ 11:08 am
What a beautiful post full of my beloved yogurt! I can’t do without yogurt in my fridge. Can’t wait for the cheesecake recipe.
Maria Jose-Dit i Fet said,
March 16, 2010 @ 10:02 am
Estupenda receta!!! besos
felicia said,
March 16, 2010 @ 2:41 pm
love the spiciness that ginger adds to cake!
think its an acquired taste, though.
i used to hate ginger!
but i’m always up for lavender and green tea!
Shari said,
March 17, 2010 @ 1:27 pm
Great way to pay a tribute to special people. Beautiful cake — with ginger!!! Great!
sweesan said,
March 18, 2010 @ 5:59 am
gorgeous!! I have Keiko Ishida’s Okashi as well and I’ve tried several recipes, it’s great! I’m gonna try making the Pineapple Yogurt Cheesecake some time this week..
Alisa-Foodista said,
March 18, 2010 @ 7:46 pm
Your friends are lucky to have you. What a delicious way to pay tribute to them
Hilda said,
March 25, 2010 @ 11:08 pm
Do I need to send you a big bag of Carambars? You know how overjoyed I would be to. Anyway, I know where you live. Both of these look fantastic, as you know that I can’t live without yogurt so there’s always a stash of it in the fridge, and A. brought home a jar of edible lavender the other day (I also have a bag of it but never mind, he’s so cute sometimes) so something is definitely going to be happening. I hope you know you can always send me an email if you want a sympathetic ear. =)