Chef Show-Off

We often go downstairs for our morning coffee at Cafe BarBoru by the Sea. Chef Robbie loves to bake and usually has something special to get us through these cold winter days.

I know. I know. I should just shut up. But our blood has thinned after years of living in the desert and in Mediterranean climates. We did, however, have San Geraldo’s cyclonic winds Tuesday night. We even had to close a window that was open on the terrace! Then again, we were out all day today in just T-shirts (well, pants, too).

But back to Chef Robbie and his baked goods.

As long as Robbie keeps up with the printed menu, he’s free to create anything that strikes his fancy. We’re lucky his fancy is always being struck.

(Click the images and your mouth will water.)

MINCE PIES AND CREME ANGLAIS. (FOR THOSE WHO MAY NOT KNOW,
MINCEMEAT IS A MIXTURE OF DRIED FRUIT AND SPICES.)
RASPBERRY CHEESECAKE.
A BIRTHDAY CAKE FOR CHEF ROBBIE’S FRIEND.
(THE PURSE IS NOT MY STYLE, BUT — INSIDE —  CHOCOLATE!!!)

If you ask me, Robbie is just showing off. I made TEA!

A blend of teas. From scratch. I filled the bag myself. Do you have any idea how much work that is?!

FROM LEFT: MANZANILLA (CHAMOMILE); VAINILLA Y ANÍS (VANILLA AND ANISE); I PUT IT IN THE BAG; I PULLED THE DRAWSTRING. AND I USED THE ELECTRIC KETTLE, NOT THE MICROWAVE.



Everything stops for tea.

The Sea And Cake

Paula, the daughter of our friends Elena and Tynan, celebrated her 14th birthday Wednesday along with a bunch of her friends at an afternoon party on the beach. San Geraldo told Paula he would bake the birthday cake. What did she want? Chocolate!

As is always the case when San Geraldo bakes something, it was beautiful and mouth-wateringly delicious. Adorned with fresh strawberries, the cake had two layers with strawberry preserves between. It was covered in two layers of chocolate frosting (a “dirty” layer and a finish coat) made with nearly four large Lindt Supreme Dark Chocolate bars (and, of course, butter and sugar).

But don’t worry, it was better than it sounds.


(If you click the images, you can almost taste it.)

CHOCOLATE CAKE ON THE BEACH.
THE HAPPY AND DESERVING BIRTHDAY GIRL.
(14 WAS JUST ABOUT HOW MANY KILOS THE CAKE WEIGHED!)

San Geraldo made more than enough frosting to put between the cake layers, as well. But he then decided to use strawberry preserves instead. So, we have a bowl of left-over frosting.

What ever shall we do?