Showing posts with label #foodieextravaganza. Show all posts
Showing posts with label #foodieextravaganza. Show all posts

Wednesday, August 2, 2023

Cheesy Summer Squash Flatbread

This cheesy summer squash flatbread is heaped with marinated squash, blue cheese and mozzarella for a savory snack (goes great with white wine or chilled beer!) or even as a main course. In that case, you can serve it with salad to complete the meal. 

Food Lust People Love: This cheesy summer squash flatbread is heaped with marinated squash, blue cheese and mozzarella for a savory snack (goes great with white wine or chilled beer!) or even as a main course. In that case, you can serve it with salad to complete the meal.

So, our weather hasn’t been great – lots of rain and very little sun – but after the drought/scorcher that was summer 2022, I’m not about to complain. My tomatoes are still small and green but my summer squash are flourishing.

I grew them from seeds in smaller pots and transplanted them thinking they might vine but this variety of crookneck squash does not. That said, I deliberately chose the seeds that said “good in pots” and so they are! 

Fortunately, even though I have five plants, they grow just a few squash at a time and so – for now - I’m able to keep up with the harvest but we’ve still been eating a lot of summer squash and that’s a good thing. 


This is the first time I’ve attempted growing these crookneck squash but since they’ve turned out so easy, I know it won’t be the last. Only one caveat: I picked one to cook a week ago that was as big as full grown but it still had some green on it. Talk about bitter! I figured the size was what mattered but now I know not to pick them till they are completely yellow. 

Cheesy Summer Squash Flatbread

If you don't have summer squash, zucchini is an excellent substitute. In fact, this recipe is adapted from one on the delicious. magazine website using courgette (BrE for zucchini.)  If you do not have a 12 in cast iron skillet, this can also be baked in the oven on a pizza stone. Put the stone in as you preheat the oven. 

Ingredients
For the flatbread dough:
1 2/3 cups or 200g strong white flour plus extra for dusting
1/2 teaspoon fine sea salt
4 1/2 fl oz or 133ml tepid water
1/4 cup or 60g fed sourdough starter

For the topping:
2 cloves garlic, thinly sliced
1/4 cup or 60ml olive oil
3 small summer squash, trimmed (about 300g)
Finely grated zest 1 lemon
Fine sea salt and freshly ground black pepper
3 1/2 oz or 100g Roquefort or other strong blue cheese, crumbled
4 1/4 oz or 120g fresh mozzarella, thinly sliced
2 tablespoons pine nuts (20g)

Optional for serving: lemon wedges (from the one you zested)

Method
In a large bowl, mix the flour and salt together. Add the tepid water and the sourdough starter. 


Use a wooden spoon or a Danish dough whisk to combine everything into a wet and sticky dough. 


Use damp hands to form it into a loose lump. Cover the bowl with a damp towel or cling film and then leave it at room temperature for 6-8 hours.


Important: Stretch and fold the dough over several times during the rising time to develop the gluten. I set a timer for 30 minutes to remind myself to keep doing this step often.

Meanwhile, warm the olive oil in a small pot until it just starts to shimmer. Remove the pot from the heat and add in the sliced garlic. 


Leave to infuse until the oil is cool. Strain out the garlic with a small sieve and save for adding to the flatbread to serve. 

Cut the summer squash in half and scoop out any seeds. Discard or compost the seeds. Cut the squash into long ribbons using a vegetable peeler or slice finely lengthways. 


Put the thin slices in a bowl with the lemon zest and 2 tablespoon of the garlic oil, then season with a sprinkle fine sea salt and freshly ground black pepper. 


Massage the salt, pepper, zest and oil into the squash as you might do it raw kale for kale salad. Set aside for at least 30 minutes but longer is better to help soften the squash. 

Preheat your oven to 400°F or 200°C, and then start heating a large cast-iron skillet on your stovetop.

Roll out the dough into a circle on a piece of nonstick baking parchment. Despite mine being nonstick, I found it still needed quite a bit of flour underneath so it would turn loose when I needed it to. You may find the same. 


Prop the squash bowl on its side so that any juices that have accumulated can run off. Soak it up with a paper towel and discard. We are looking for crispy flatbread so want to keep the toppings as dry as possible. 


When the iron skillet is very hot, carefully transfer the dough circle to it. Cook the dough on the stovetop for about 2-3 minutes. You can see the middle starting to cook here. 


Pop the skillet into your preheated oven to cook the flatbread before adding the toppings. I set a timer for five minutes. 

When your timer rings, remove the flatbread from the oven. 


Top it with the summer squash slices, crumbled blue cheese, sliced mozzarella and pine nuts.


Return the flatbread to the oven. Cook for a further 10-12 minutes or until the cheese is melted and the summer squash is golden in places. 

You want a crunchy top and a crunchy bottom. Check the bottom with a wooden spatula and leave it in a bit longer if it isn't to your liking. 


Likewise, if you desire a little more color on your squash or cheese, you can turn the oven to broil for another minute or two. Just be watchful so it doesn't burn. 

Remove the pan from the oven and slide the flatbread onto a cutting board. Top with the reserved garlic and some more garlic oil, if desired. 


I found that extra oil was not necessary as the oils from the cheese created little pools already. In fact, I dabbed them with a paper towel to remove some of the oil. If you are a fan of oily focaccia, this probably won’t bother you. I like mine on the drier side. 

Cut into wedges to serve.  


I also gave my slices a squeeze of lemon juice. You might want to as well.


Enjoy!

It’s Foodie Extravaganza time, when my fellow bloggers and I share recipes for random foodie holidays. This month it’s National Zucchini Day on 8 August but our host, Wendy from A Day in the Life on the Farm said I could sub in my summer squash since many people use them interchangeably. Thanks, Wendy, and thanks for hosting! Check out all the recipe links below. 



Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

Pin this Cheesy Summer Squash flatbread!

Food Lust People Love: This cheesy summer squash flatbread is heaped with marinated squash, blue cheese and mozzarella for a savory snack (goes great with white wine or chilled beer!) or even as a main course. In that case, you can serve it with salad to complete the meal.

 .

Wednesday, July 5, 2023

Fresh Blueberry Syrup

The blueberry flavor really shines in this fresh blueberry syrup and, with only four ingredients, it could not be easier to make. Serve it in/on everything from ice cream to pancakes and cocktails.

Food Lust People Love: The blueberry flavor really shines in this fresh blueberry syrup and, with only four ingredients, it could not be easier to make. Serve it on everything from ice cream to pancakes and cocktails.

I was reminded recently during a trip to France, how many different ways we can cook fruit. Syrups, like this one, that are pourable, along with thicker concoctions with more fruit and less sugar like coulis or compote, and, of course, the sweetest of all, straight up jams, preserves and jellies. And I've probably missed out a couple.

When our host for this month’s Foodie Extravaganza chose National Blueberry Month for our theme, I knew I’d make one of the above. I settled on fresh blueberry syrup when I came across a cocktail calling for fruit syrup and I thought, ooooh, great idea!

So there will be a cocktail in our near future. Meanwhile, you can use it to my rhubarb fool one, just sub the blueberry syrup for the rhubarb syrup.

Fresh Blueberry Syrup

This syrup is lovely over pancakes, waffles or ice cream.  Once cooled, I also like to brush it on cakes or muffins as a glaze. This makes about about 2 1/4 cups or 532ml of syrup, unstrained.

Ingredients
1 lb or 450g fresh blueberries
1 cup or 240ml warm water
1 1/2 cups or 300g white sugar
2 teaspoons fresh lemon juice

Method
Put the blueberries, water, and sugar in a medium pot over low heat and stir until the sugar dissolves, about 5 minutes. 


Increase heat to medium and bring a gentle boil, stirring often, until the syrup starts to thickened, about 15 minutes. 


The blueberries should break down but if needed, you can press them with a potato masher to break them down more quickly.

Cook for a further 15 to 20 minutes more OR until the syrup is of your desired syrup consistency, keeping it mind that it will thicken a bit more as it cools. I cooked mine down by about a third, stirring frequently. 


Stir in the lemon juice. You can choose to strain out any blueberry solids, if desired, but I like the little bits of blueberry in the syrup.


Use immediately or cool in a sealed jar. 

Food Lust People Love: The blueberry flavor really shines in this fresh blueberry syrup and, with only four ingredients, it could not be easier to make. Serve it on everything from ice cream to pancakes and cocktails.

Enjoy!

Are you a fan of blueberries? If so, July is your month! As I mentioned above, we are celebrating National Blueberry Month today. Check out the links below. Many thanks to our host, Wendy of A Day in the Life on the Farm


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.



Pin this fresh blueberry syrup!

Food Lust People Love: The blueberry flavor really shines in this fresh blueberry syrup and, with only four ingredients, it could not be easier to make. Serve it on everything from ice cream to pancakes and cocktails.
.

Wednesday, April 5, 2023

Escargots à la Bourguignonne

The classic French dish title, Escargots à la Bourguignonne, means snails with rich, fragrant garlic parsley butter, in this case, baked in a casserole dish. Yep, no need to stuff them in shells! This way is much, much easier and just as delicious!

Food Lust People Love: The classic French dish title, Escargots à la Bourguignonne, means snails with rich, fragrant garlic parsley butter, in this case, baked in a casserole dish. Yep, no need to stuff them in shells! This way is much, much easier and just as delicious!

This recipe is adapted from one by the late great Anthony Bourdain, from his book, Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking, where he shares recipes from his French bistro in New York. 

In the introduction to the escargot recipe, he declared that in all of his (at the time) 28 years working in US restaurants, he had never seen a single restaurant serving fresh snails. To his knowledge even the best ones use canned escargots. 

Well, if they are good enough for Anthony Bourdain, they are certainly good enough for me. If you don’t have this cookbook, allow me to entice you to get a copy. The recipe for the mushroom soup alone is worth the price (so creamy and rich, with zero actual cream - and do NOT skip adding the little bit of sherry at the end - so good!) but my favorite part is all the snarky asides and personal commentary that accompany the recipes. Anthony Bourdain at his absolute finest. 

I was fortunate enough to get my copy as a gift from my daughters one Christmas so it’s a treasured book in more than one way. I highly recommend it if you are a fan of 1. Anthony Bourdain and/or 2. French cooking. I wanted to add an Amazon affiliate link but it looks like the book is out of print. The only available copies are so expensive, which is disappointing. See if you can borrow one from your library. 

Escargots à la Bourguignonne

This recipe will serve four for a generous appetizer or two little pigs for an absolutely super rich lunch. In a nod to adding something healthy if eating this as a whole meal, a fresh tomato salad with a simple vinaigrette goes nicely. Two cans of snails yields about 220g once they are drained and rinsed.

Ingredients
2  (7.5 oz or 200g) cans snails in brine, drained and rinsed
1 shallot or half a purple onion, minced
½ cup or 120ml dry white wine
1 head garlic, peeled and separated
1 ounce or 28g flat parsley leaves
1/2 cup or 113g butter
Salt and pepper
To serve:
1/2 long baguette, sliced in rounds
 
Method
In a small pot, combine the snails, shallot (or onion) and white wine and bring to a simmer. 


Cook for 15 minutes. Drain and set the snails aside. Anthony adds this comment, which made me laugh: “I know, I know—they’re ugly. But they’re good. Hang in there.”

In the food processor, combine the garlic and parsley and pulse until finely chopped. 


Add the butter and process until the mixture is a smooth, green paste. 


Season with a little salt and pepper.


Preheat your oven to 350°F or 180°C. 

Choose a baking dish where the snails will cover most of the bottom. Spoon the snails into it. Dollop the garlic parsley butter over the snails. 


Bake for about 15 minutes in your preheated oven or until the butter is melted and there is the slightest color on the snails. 

Remove from the oven and serve immediately with the sliced baguette. 

Food Lust People Love: The classic French dish title, Escargots à la Bourguignonne, means snails with rich, fragrant garlic parsley butter, in this case, baked in a casserole dish. Yep, no need to stuff them in shells! This way is much, much easier and just as delicious!

Enjoy! 

It's the first Wednesday of the month so my Foodie Extravaganza Foodie friends are sharing recipes again. This month our theme or main ingredient is garlic! Many thanks to our host, Radha of Magical Recipes


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


Pin these Escargots à la Bourguignonne!

Food Lust People Love: The classic French dish title, Escargots à la Bourguignonne, means snails with rich, fragrant garlic parsley butter, in this case, baked in a casserole dish. Yep, no need to stuff them in shells! This way is much, much easier and just as delicious!

 .



Wednesday, March 1, 2023

Easy Ravioli Lasagna

Using filled fresh ravioli instead of lasagna noodles, this easy ravioli lasagna is flavored with hot Italian sausage, spinach and a rich tomato sauce. 

Food Lust People Love: Using filled fresh ravioli instead of lasagna noodles, this easy ravioli lasagna is flavored with hot Italian sausage, spinach and a rich tomato sauce.

It’s the first Wednesday of the month so that means it’s time for my Foodie Extravaganza friends to share recipes for another obscure food holiday! March 21st is National Ravioli Day and the remit from our host said: You can make your own, use store-bought, or even ravioli components.

Well, you know I love to make and eat fresh ravioli but this month I just didn’t have the time so store-bought it would be. I usually have a pack or two of fresh filled pasta in my freezer because it’s such an easy meal on a busy day. This dish does take a bit longer than just throwing the ravioli in some boiling water, but I promise, it’s worth it. And as with most lasagna recipes, it’s even better as leftovers the next day. 

My other ravioli recipes you might like: 

Easy Ravioli Lasagna

My recipe is adapted from one on the BBC Good Food website. You can substitute your favorite fresh ravioli for the ricotta and spinach ones I used. If you can’t get Italian sausage meat, just buy Italian sausage and squeeze the meat out of the casing before frying it as in the instructions. 

Ingredients
Olive oil, for frying and greasing casserole dish
1 lb or 450g hot Italian sausage meat
3 cloves garlic, minced
1 teaspoon Italian seasonings
2 (14.5 oz or 411g) cans diced tomatoes (I like the Hunt’s petite dice, no salt added)
10 oz or 283g baby spinach, stems removed
20 oz or 567g spinach & ricotta ravioli (or any flavor you like)
8 oz or 225g grated mozzarella

Method
Heat a drizzle of oil in a pan. Fry the sausage meat until browned, using a wooden spoon to break it up. Add in the garlic and Italian spices. 


Cook for a few minutes, stirring constantly. 

Add the tomatoes and half a can of water. Give it a stir.


Bring to a boil then simmer for about 30 minutes, covered. Stir occasionally. If you have more time, it will never hurt to leave it simmering for as long as you can. Just check back and add a little water if it looks like it’s getting dry. 

Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. 


Leave to cool, then squeeze out as much of the excess water as you can.


Preheat your oven to 350°F or 180°C and prepare a medium-sized casserole dish by greasing the bottom and sides with a little oil.

Spoon one third of the sauce into the prepared pan. (I measured my sauce and it was just a titch over 5 cups so one third is 1 2/3 cups. 


Top with about one third of the ravioli.


Then a third of the spinach.


Finally, sprinkle one third of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. 


Bake for 35-40 minutes in your preheated oven until the sides are bubbling and it is hot all the way through. Cover if the top starts to get too dark before the lasagna is done. 

Remove from the oven and rest for a few minutes before serving. Extra points if you serve it with a nice Chianti. 

Food Lust People Love: Using filled fresh ravioli instead of lasagna noodles, this easy ravioli lasagna is flavored with hot Italian sausage, spinach and a rich tomato sauce.

Enjoy! 

Check out all the lovely ravioli recipes my Foodie Extravaganza friends are sharing today! Which one will you make on March 21st for National Ravioli Day? 
Many thanks to our host, Karen of Karen’s Kitchen Stories. 


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


Pin this Easy Ravioli Lasagna!

Food Lust People Love: Using filled fresh ravioli instead of lasagna noodles, this easy ravioli lasagna is flavored with hot Italian sausage, spinach and a rich tomato sauce.

 .



Wednesday, November 2, 2022

Sticky Pudding Carrot Pineapple Cake

This vegan sticky pudding carrot pineapple cake is aptly named for the sweet ingredients and the more-ish texture. It is divine alone or with a scoop of ice cream or a dollop of double cream. Decadent for sure. 

Food Lust People Love: This vegan sticky pudding carrot pineapple cake is aptly named for the sweet ingredients and the more-ish texture. It is divine alone or with a scoop of ice cream or a dollop of double cream. Decadent for sure.

November is World Vegan Month so I thought it would be fun to celebrate that with my Foodie Extravaganza friends. There are so many ingredients and dishes that we eat that are “accidentally” vegan that it makes me crazy when people turn their noses up if they see the label. 

If you’ve ever eaten a salad, vegan. Ditto literally every vegetable or fruit. Peanut butter and jelly sandwiches, vegan. Peanut Butter Cap’n Crunch and Life cereal, vegan. Kraft Creamy Italian Salad Dressing, Campbell’s Mushroom Gravy, Hershey’s Chocolate Syrup, vegan. Lay’s Barbecue Potato Chips, Fritos Barbecue AND Original, all vegan. You can find an ENORMOUS list with just a click. 

And that list is just some of the processed food. 

Cooking at home without including dairy, eggs and meat is super easy. I’ve found some delicious recipes searching not for vegan food but for orthodox lent recipes. Lots of Middle Eastern and Greek dishes that do not disappoint, like my bulgur stuffed peppers! So good. 

Lots of Asian recipes are also accidentally vegan as well, like my coconut chickpea new potato curry and baby eggplant curry (made in an Instant Pot - so quick!) 

Don’t get me wrong, we do eat dairy and meat and eggs but it’s healthier for us and for the planet to try to add meals without them to our menu as well. So that’s always a goal. 

Vegan Sticky Pudding Carrot Pineapple Cake

In the case of this delicious sticky cake recipe, the only substitution required is an alternative “milk.” I did a quick search and most people in my non-judgy vegan Facebook group (they like you wherever you are on the curve of trying to eat more plant-based food) agreed that, for baking, soy milk was best, so that’s what I used. This recipe is adapted from one on Nora Cooks

Ingredients
1 lb or 450g peeled carrots
2 1/2 cups or 312g all purpose flour, plus extra for the Bundt pan
1 cup, firmly packed, or 200g brown sugar
1 cup or 200g white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon ground ginger
1/2 cup or 120ml canola oil, plus extra for the Bundt pan
1 cup or 245g crushed pineapple
3/4 cup or 180ml plant-based milk
1 tablespoon vanilla extract

Method
Preheat your oven to 350°F or 180°C and prepare your 10-cup Bundt pan by brushing it liberally with oil then coating it with flour. Do not skip this step! Mine stuck on one side, despite my amply preparations. 

Note: I considered afterward that if I baked the cake in a normal pan instead of a Bundt one it might have turned out less puddingy but I have no regrets. My multiple taste testers loved it and that's good enough for me. 

Grate your peeled carrots finely. 


In a large bowl, add all the dry ingredients then whisk well. 


Pour in the canola oil, crushed pineapple, milk and vanilla and fold until just combined with a spatula. 


There may still be a little flour showing and that’s just fine. 


Now fold in the grated carrots. Do not over mix the batter. 


Pour the cake batter into the prepared Bundt pan.


Bake for 55-60 minutes, or until a wooden skewer comes out clean from the middle. Put foil over the top if it browns too much before it’s cooked through. 

Remove from the oven and place on a wire rack to cool. 


Allow to cool for about 20 minutes before loosening the edges and carefully inverting the pan onto the wire rack. I’m not kidding about how sticky it is. If some sticks to the pan, remove it carefully and stick it back on the cake. 

Yeah, that's what going on on the far side. It's not pretty but it's tasty. 

Food Lust People Love: This vegan sticky pudding carrot pineapple cake is aptly named for the sweet ingredients and the more-ish texture. It is divine alone or with a scoop of ice cream or a dollop of double cream. Decadent for sure.

Once cooled completely, slice to serve.  

Food Lust People Love: This vegan sticky pudding carrot pineapple cake is aptly named for the sweet ingredients and the more-ish texture. It is divine alone or with a scoop of ice cream or a dollop of double cream. Decadent for sure.

Enjoy! 

As I mentioned above, it’s time for my Foodie Extravaganza friends to share their recipes, in honor of World Vegan Month. Check out the links below.


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


Pin this Vegan Sticky Pudding
Carrot Pineapple Cake! 

Food Lust People Love: This vegan sticky pudding carrot pineapple cake is aptly named for the sweet ingredients and the more-ish texture. It is divine alone or with a scoop of ice cream or a dollop of double cream. Decadent for sure.

 .

Wednesday, October 5, 2022

Clementine Pistachio Upside Down Cake

Take your dessert to a beautiful new level with this clementine pistachio upside down cake, baked with pomegranate arils. Easy to make but pretty enough for company. Lots of color and flavor, like a party on a plate. 

Food Lust People Love: Take your dessert to a beautiful new level with this clementine pistachio upside down cake baked with pomegranate arils. Easy to make but pretty enough for company. Lots of color and flavor, like a party on a plate.

I am a huge fan of upside down cakes. First of all, they are super easy to make. The cake batter itself is a quick one bowl recipe – no creaming butter and sugar first – just pile all the ingredients in the mixing bowl and beat. 

The fruit or nuts at the bottom (and then, of course, the top when it’s flipped) can be varied by what you have on hand and the season. I’ve even used canned fruit too, with great success. Drained canned apricots are particularly pretty if you take the care to place them all rounded side down.

Clementine Pistachio Upside Down Cake

This upside down cake features beautiful orange clementines. Mine were quite large, but if all you can find are smaller ones, that works too. Just use a few more to make sure the bottom of your pan is covered in slices before spooning in the batter.

Ingredients
For the upside down part:
2 large clementines (zest one for the batter!)
1⁄8 cup or 20g pomegranate arils, some reserved for garnish 
1⁄4 cup or 30g slivered pistachios, some reserved for garnish 
1⁄3 cup or 75g butter, plus extra for buttering the pan
1⁄2 cup, packed, or 100g light brown sugar

For the cake batter:
1 1⁄2 cups or 190g flour
1 cup or 200g sugar
1⁄2 cup or 113g butter, at room temperature 
1⁄2 cup or 120ml milk
2 eggs
3⁄4 teaspoon salt
2 teaspoons baking powder
Zest 1 large clementine

Method
Preheat your oven to 350°F or 180°C. Prepare a springform baking pan (about 10in or 25cm diameter) by buttering it liberally and then lining it with parchment paper cut to the exact size of the bottom. You can take your chances and not line it if you have a non­stick pan but sometimes caramelizing sugar will stick. And that is one of the risks of upside down cakes. 

Melt your butter and allow it to cool slightly. Add in the brown sugar and stir well. Pour this mixture into the baking pan. It should spread right out and cover the bottom.

Peel your clementines and cut them into about four or five slices each. Remove any seeds.


Arrange them side by side over the sugar/butter mixture, making sure to put all the cut sides down, because those will be up when we turn the cake over. Sprinkle the pomegranate arils and pistachios all in and around the clementines, saving some for garnish.


In a large mixing bowl, beat all of the cake batter ingredients at low speed until well mixed, scraping down the sides of the bowl frequently with a rubber spatula.

Increase the beater speed to medium and beat for five minutes, stopping every couple of minutes to scrape down the sides and bottom of the bowl.

Slowly spoon the batter over the clementine slices in your baking pan. Smooth out the top with your rubber spatula.


Bake for 45-50 minutes or until golden on top and a toothpick inserted comes out clean.


Remove from the oven and cool for about 10 minutes. The cake should begin pulling away from the sides of the pan.

Remove the sides of the springform pan. 


Invert your serving plate on the top of your wire rack and turn both over quickly and decisively. Lift the bottom of the springform cake pan off. 

Gently peel the parchment paper off of the cake. If any bits have stuck to the parchment, ease them carefully off with the tip of a knife as you peel back the parchment. Use a spatula to scrape up any syrup left in the pan and drizzle it over the cake.


Leave to cool completely then sprinkle on the reserved pistachios and pomegranate arils.

Food Lust People Love: Take your dessert to a beautiful new level with this clementine pistachio upside down cake baked with pomegranate arils. Easy to make but pretty enough for company. Lots of color and flavor, like a party on a plate.

Cut in 8-10 slices to serve.

Food Lust People Love: Take your dessert to a beautiful new level with this clementine pistachio upside down cake baked with pomegranate arils. Easy to make but pretty enough for company. Lots of color and flavor, like a party on a plate.

Enjoy!

It’s the first Wednesday of the month so that means it’s time for my Foodie Extravaganza friends to share recipes in celebration of October being National Dessert Month.  Check out the links below. Many thanks to our host, Radha of Magical Ingredients.


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


Pin this Clementine Pistachio Upside Down Cake!

Food Lust People Love: Take your dessert to a beautiful new level with this clementine pistachio upside down cake baked with pomegranate arils. Easy to make but pretty enough for company. Lots of color and flavor, like a party on a plate.

 .