A cloudy day, a good sandwich and a slice of cake

This was one of the few weekends that we spend quiet at home, you could say it was pretty quiet. We spent the week end  watching the news on  television and I felt much moved by what happened in Japan. I cannot imagine the horror of the situation there and of all the people who have lost loved ones.Sometimes, almost always, in fact, I think many of the things that happen in the world are our fault. The deforested rampant and greedy, underground nuclear explosions and the total lack of respect for the environment and nature are totally unacceptable things. I try to do my bit, being and using environmentally friendly materials. Many of the materials we use in the remolding of our house were recycled


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We're more at home because that time did not help so much, rain and strong storm that caused temperatures from 33 degrees down dramatically to 11 ° C. I took this time to fix some things and when I finished my wok, it was time to prepare lunch. But, do what? I thought for something quick and tasty as a sandwich.


                               Cream cheese , spinach, mushrooms and roasted onions sandwich.

I prepared a big sandwich with roasted onions, cream cheese with spinach and sweat fresh mushrooms. I put two large red onions onto the oven to roast, then took a bit of cream cheese and mixed up with handful of chopped spinach, added a little sea salt and mix of freshly ground pepper. Then I spread a loaf of bread with it. Sautee mushrooms with a pinch of salt and olive oil and put over the cream cheese and spinach and topped with the roasted onions. Put another slice of bread and top with mozzarella and took a gratin. Delight of the Gods! . 

On Sunday I woke up inspired to bake and I did it. I bake this amazing coffee cake .Seriously, is for far the best coffee cake that I baked ever

                                            White fig and assorted nuts coffee cake

Dried figs an assorted  nuts coffee cake

 

Ingredients: 1 and a half cup of flour 1 teaspoon vanilla 4 eggs at room temperature 110g butter, melted and cooled 200g dried figs, moist in warm water and coarsely chopped 100 g toasted mix nuts, coarsely chopped 1 cup sugar grated zest of one lemon

Method: 1. Preheat the oven to 220ºC. Butter a loaf pan; line it with butter parchment paper. 2. Sift together the flour, baking powder, sugar, moisten figs, roasted nuts    and salt into a small bowl. 3. Whisk the eggs until frothy (about a minute) then stir in the dry ingredients. Mix in the melted butter until blended 4. Scrape the batter into the prepared pan and bake for 40 to 45 minutes, or until a knife inserted into the center comes out clean. 5. Remove from the oven and let it sit for about five minutes, and then pour out into a cooling rack.   Let cool completely before serving.