tag:blogger.com,1999:blog-2578151607368747182.post3677321359911307131..comments2024-03-28T22:58:59.887+00:00Comments on As Strong As Soup: Quatre QuartsPhil in the Kitchenhttp://www.blogger.com/profile/15904292856978631382noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-2578151607368747182.post-74435201578358487482014-06-01T13:35:36.745+01:002014-06-01T13:35:36.745+01:00not shallow at all. This cake would make me think ...not shallow at all. This cake would make me think of Brittany and vice versa. It also looks utterly delicious - I love quatre quartsAnonymoushttps://www.blogger.com/profile/11838426651793558151noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-14827475989461579832014-05-13T10:16:33.720+01:002014-05-13T10:16:33.720+01:00Awesome post, thanks for sharing this post..
Awesome post, thanks for sharing this post..<br />Given name Confussionhttp://atenamechange.com/noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-86862475049095250602014-05-13T10:15:31.971+01:002014-05-13T10:15:31.971+01:00Great article, it is nice to read your article..Great article, it is nice to read your article..cubic zirconia aaahttp://www.zhongchenggem.cn/noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-7294282301272712402014-05-03T14:55:20.791+01:002014-05-03T14:55:20.791+01:00Delicious Phil; I do love a bit of salted butter i...Delicious Phil; I do love a bit of salted butter in a cake, and I can just imagine how good this one is. Simple, few good ingredients really deliver the best results, will look forward to this one.Ozlem's Turkish Tablehttps://www.blogger.com/profile/04094209697788029851noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-6671291264417310622014-05-02T23:40:05.953+01:002014-05-02T23:40:05.953+01:00Well, I can't absolutely guarantee that this k...Well, I can't absolutely guarantee that this kind of cake was first made in Brittany but that's what I was told in Brittany and I make it a rule to avoid arguments with anyone from a region that has bagpipe players.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-31936366354870902122014-05-02T23:30:54.831+01:002014-05-02T23:30:54.831+01:00It really is that simple as long as you have some ...It really is that simple as long as you have some good butter.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-3241951048003047562014-05-02T23:30:05.793+01:002014-05-02T23:30:05.793+01:00Brittany in June sounds delightful to me. I'd ...Brittany in June sounds delightful to me. I'd always thought of this as primarily a plain cake, but the last time I was in Brittany I came across quite a few apple versions. Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-43696116698317427412014-05-02T23:24:45.093+01:002014-05-02T23:24:45.093+01:00I like this cake making method and it's one th...I like this cake making method and it's one that I've come across quite often in French recipes. I've seen very old recipes that use a similar method which must have been hard work before the invention of electric mixers.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-60243578236010215822014-05-02T23:11:25.577+01:002014-05-02T23:11:25.577+01:00It does taste like a browned butter cake but, if i...It does taste like a browned butter cake but, if it's too dark, then I think it's the only thing you can taste, but each to their own. Now usually I'd choose an unsalted butter as well but that will get you odd looks from most Breton bakers. Salted butter is definitely the butter of choice there.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-63982264012113371322014-05-01T20:08:42.086+01:002014-05-01T20:08:42.086+01:00Interesting recipe and I like the variations. Hope...Interesting recipe and I like the variations. Hope all is well DianeDianehttps://www.blogger.com/profile/14782670749466305626noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-16760183408753726502014-04-28T09:41:45.172+01:002014-04-28T09:41:45.172+01:00I tend to make all my cakes using equal parts of t...I tend to make all my cakes using equal parts of the base four ingredients, I had no idea that it originates from Brittany! Love the sound of the apple version.Hazel - Chicken in a Cherry Saucehttps://www.blogger.com/profile/13657763318493624788noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-67059879834800928352014-04-25T02:52:48.042+01:002014-04-25T02:52:48.042+01:00Soundslike something I need to add to my " al...Soundslike something I need to add to my " always on hand" cooking box. Is it really so simple? I must try it out, soon!thecelticcookinshanghaihttps://www.blogger.com/profile/02074941689107686213noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-9679927194389779552014-04-24T13:55:11.927+01:002014-04-24T13:55:11.927+01:00pretty nice blog, following :)pretty nice blog, following :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-38072090306797574212014-04-22T17:27:31.158+01:002014-04-22T17:27:31.158+01:00I love traditional cakes, and this is one of my fa...I love traditional cakes, and this is one of my favourites.Like the sound of an apple version too. Off to Brittany in June so will look our for some.Snowyhttps://www.blogger.com/profile/04944724956205419885noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-38326614216652716672014-04-22T08:06:35.871+01:002014-04-22T08:06:35.871+01:00It looks delicious and, as you say, adaptable with...It looks delicious and, as you say, adaptable with different versions. The apple version appeals to me.<br />It's an interesting way of making it, not the "all in one" method I favour for speed, but easier than the creamed method which I find slightly unnerving sometimes. (Possibly because it brings back awful memories of school domestic science lessons, beating furiously with an ancient, cracked wooden spoon and a scratched Pyrex bowl, only to produce something like a large flat biscuit.)<br />I have often seen recipes for "pound cake" and reading this in my ancient little French cottage I now feel quite cosy about the idea that it originated in France. Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-25069938534786026602014-04-22T04:45:31.977+01:002014-04-22T04:45:31.977+01:00Mmmmm, if the top darkens does it taste like brown...Mmmmm, if the top darkens does it taste like browned butter cake? Posh butter, by which I mean very expensive stuff in nice paper made by small dairy companies, has really taken off here in the last few years. Unfortunately, there is still lots of nasty cheap stuff that goes all watery. Give me a slab of cold unsalted and a knife and I'm very happy...The Kitchenmaidhttp://kitchen-maid.blogspot.co.nznoreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-31246224860929539452014-04-21T17:30:59.842+01:002014-04-21T17:30:59.842+01:00A good traditional bake Phil, the cake looks very ...A good traditional bake Phil, the cake looks very tempting. Now which Brittany would it have been, if it were a person...?Cakeyboihttps://www.blogger.com/profile/09191945966126647539noreply@blogger.com