Thursday, August 30, 2012

Zwetschgenkuchen {Italian Plum Tart}, Ratatoullie, Children's Museum, and Farmer's Market

this is how we spent our last Wednesday of the 2012 summer break.  Yes, the title is in reverse order :)
I know, it is summer and we love to spend time outdoors however the first words out of Mia Rosies mouth in the morning were "Mama can we gehen zu the Kindermuseum heute?" {in perfect "Genglish" translation:  Mama can we go to the Children's Museum today?}.  So how, could I resist!

We packed it all into one day and met Ron for lunch on the Farmer's Market before heading to the Portland Children's Museum.  Both girlies had their - usual - sausage for lunch.  I did not buy any of the beautiful produce as we just had our CSA share delivered on Tuesday.  But take a look at this beautiful produce - and yes, the produce I have/had at home was just as gorgeous :)

Portland Farmer's Market - August 29th, 2012

Here we are at our next stop, the Portland Children's Museum...

Yes, the girls did paint their faces with white face paint 

Back home it was time - very late start if I may add :) - to think about dinner.  We received Italian Plums with this week's produce.  Those the kind of plums I grew up with in Germany.  They are tart, yet sweet and absolutely delicious. Oh, and how I miss "Zwetschgenkuchen" - it is always one of my favorites when back in Germany.   In any case, I first started on the cake which had to go in the oven before making dinner. Please read on, for the pictures and recipe :)

Ratatouille - Zucchini, eggplant, onion, garlic, tomatoes

For dinner, the produce was transformed into wonderful, summery, baked ratatouille served alongside with creamy, comforting polenta.  Yes, I know we just had baked ratatouille a couple of weeks ago but summer is almost over and I only make it when tomatoes are at their peak :)

Zwetschgenkuchen {Italian Plum Tart}

Zwetschgenkuchen {Italian Plum Tart}
For the dough
- 2 C of flour
- 2 teaspoons Backing Powder
- 1/2 C of sugar, plus 1 teaspoon of cinnamon
- 1 egg
- 1/3 plus 1 T of stick of Earth Balance Margarine {50 gram)
- 3-4 Tbl Almond or Soy Milk
1. Mix in a bowl and knead - by hand - until it turns into a dough
2. Smooth dough into a baking pan {I used my hands as it is a little tricky to work with}
- a little over 2 lbs {1 kg} of Italian Plums, cleaned and "butterflied" {pit taken out}
- 1 Tbl sugar, and 1/2 teaspoon of cinnamon
3. Arrange the plums on the dough
4. Sprinkle sugar/cinamon mixture over the plums
- 1 C of flour
- 1 egg
- 1 packet of vanilla sugar
- 1/2 C of sugar and {optional} 1/2 teaspoon cinnamon
- Rest of stick of Earth Balance Margarine (dough) {70 gram}
5. Mix in a bowl - by hand.  It will be very crumbly
6. Pour the Streusel over the plums

Bake in preheated oven at 360F for about 55 minutes

NOTE:  If you are not eliminating dairy, use butter instead of vegan butter

Serve with either vegan whipped cream, dairy whipped cream, or any type {vegan/dairy} of vanilla ice cream!


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