One of my favorite cakes growing up was rhubarb cake. It had a fluffy cake base, then a tart rhubarb compote, topped with sweet meringue. However, I could have actually done without the ‘cake’-part, because what I really liked was … Continue reading →
This salad recipe is from a beautiful book on Armenian cuisine: “The Armenian Table” by Victoria Jenanyan Wise. The lentil salad is a quick and healthy option for dinner. The books suggests serving the salad with cold lentils, but you … Continue reading →
It’s finally rhubarb season! Although the sky is grey and there are still some chunks of ice lying on the side of the road, spring is around the corner as the snowdrops and crocuses are in bloom and rhubarb is … Continue reading →
Okay, the chocolate pear pudding does not look very pretty, however, it tastes INCREDIBLY good! Most of the ingredients for it should be already in your pantry. It is fast and easy to make and if you put it into … Continue reading →
These muffins consist of a soft buttermilk-dough and a walnut-hazelnut-filling. They are topped with some rosewater-icing and a few rose petals. The muffins are ideal for parties, they don’t take much time and are very easy to make! Ingredients: Dough: … Continue reading →
This morning I found this article in ‘The Guardian’ (link above) and thought it is an interesting follow-up to my bread post from yesterday. Don’t worry, though, I am just hording books in my apartment, not sacks of flour:
“Take the case of Andy Forbes, a former typesetter and computer programmer. Over the years bread has pushed everything else out. His Camberwell flat is a shrine: industrial-sized sacks of flour in every room, a homemade mill in his bedroom. Next to his computer sit a pair of bubbling starters that have been around since Margaret Thatcher was in No 10. In the kitchen is an antique 1940s Artofex dough mixer that he won’t sell “for any sum”.
Then there are the wheats: kernels of 70 heritage strains with names such as Golden Drop, Rouge d’Ecosse, Lambeth Latin, stored in hundreds of Tupperware containers. Forbes, 57, is a “wheat chaser”, focused on saving ancient varieties from extinction and, where possible, bringing them back into circulation. “Orange Devon Blue Rough Chaff,” he says, pointing to one of the boxes. “We got to that one just in time.” Three neat rows of long grass in his garden are purple free-threshing spelt, grown from the “one handful of the seed in the world”.”
Andy Forbes … grows his own wheat. Photograph: Linda Nylind for the Guardian
Baking bread is something entirely new for me. I have baked dozens of cakes and cookies in my life, but until yesterday never tried baking a bread from scratch. One reason for this is that I grew up in southern … Continue reading →
After anticipating this movie for months I finally saw ‘The Grand Budapest Hotel’ by Wes Anderson last night. I loved the scenes playing in Mendl’s Bakery and when I searched for images this morning I found this lovely video! Looks like I have to make these confections soon!
Ingredients: 1 pound almond flour 5 egg whites 1 1/2 cups confectioners’ sugar zest of 1 orange 2 tablespoons rosewater pistachios for decoration 1.) Beat the egg whites in a mixing bowl. Mix in the sugar and the almond flour. … Continue reading →
In honor of the Persian Nowruz celebration (New Year, lit. new day) I am posting a Persian recipe today. Shirini (sweets) are an essential part of the Nowruz celebration and I am hoping to make a few batches of Persian … Continue reading →