amber. latin. creamy. liquid carmel.

Flan?

Crème caramel?

Custard?

Mexico?

Spain?

France?

Latin America?

Where/who/how/ when did this great dessert originate?

I never quite found the answer.

Even Wikipedia doesn’t deliver the goods.

If you do…

Drop me a line.

i am still working on a great recipe that will knock your socks off....so tune in.

comfort. savory. bulgaria. black sesame

Salty.

Soft & Tender

Cheesy

A recipe with Bulgarian roots…

A recipe from my grandmother old recipe books……

A recipe that was our childhood savory treat…

A recipe that is perfect for any occasion…

Biscochikos

350g flour

10g baking powder

130g cottage cheese

120g sour cream

150g grated parmesan

200g soft butter

pinch of salt

mix all.

mix well.

Roll into balls.

Each ball roll out to form a “rope”

close the ends together.

Brush the top with egg wash.

Sprinkle grated cheese/ sesame seeds/ nigella seed

Or whatever your heart desires.
bake at 180c for about 25 minutes 
(depending on the size you choose to do)

Eat straight out of the oven.

hazelnut. italy. baci de dama. carluccio's

i love cookies.

When I was younger I dreamt of owning my own cookie shop.

It was a magical shop.

If that shop existed, this would be the house specialty.

Roasted hazelnut.

Buttery.

 A hint of Chocolate.

crumbly 

Its all a cookie should be.

Hazelnut cookies

200g soft butter

100g sugar

120 roasted hazelnut grounded to a fine powder

200g flour

1 egg yolk

50g melted dark chocolate

using the paddle attachment on you mixer, mix the butter and sugar until the mixture gets whiter and fluffier. Add the yolk. Beat for one more minute.

Add the hazelnut powder and the flour. Mix only until incorporated.

Roll the dough into logs. Freeze.

Cut into 0.5 cm circles, and roll into a cherry size ball. 

Bake at 170c . 15 min.  

(needless to say that you looking for a nice golden color and a deep hazelnut fragrance surrounding your kitchen)

When the cookies cool down, dip one side into the melted chocolate and cover with another cookie.

oats. almonds.orange-pink. brown sugar. breakfast.

Breakfast of champions.

A bright and sunny day

A bowl.

Cold milk.

A handful of ‘full of good stuff’ home made granola.

Sliced seasonal fruit.

‘full of good stuff’ home made granola

3 cups whole oats

¼ cup halved pecans

¼ cup whole almonds

¼ cup pumpkin seeds

1 tbsp. poppy seed

¼ cup dried blueberries

1/3 cup dried cranberries

1 tsp. cinnamon

1/4 tsp. salt

¼ cup water

¼ cup oil/butter

¼ cup honey

3 tbsp. demerara sugar

mix the oats, pecans, almonds, poppy seed and pumpkin seeds in a deep bowl.

In a small pot, medium heat, bring to the boil: water, honey, sugar, salt and cinnamon.

Pour over the oat mixture. Mix.

Flatten on a baking sheet, bake at 170 c for 30 minutes until you get a really nice golden color. (After 15 min Take out the baking sheet, mix well and turn the tray) let cool completely. Add the dried fruit.

Keep in a air tight container.

lipstick red, warm cherries, tahitian vanilla beans gelato

A Cherry tree.

I could live under a cherry tree.

Cherry cobbler

An altered recipe from the mighty Dorie Greenspan.

6 cups pitted cherries

5 tbsp. light brown sugar

1.5 tbsp. cornstarch

Grated zest of 1 orange

2 tbsp. orange juice

30g butter cut into cubes

for the topping:

2 cups flour

1 tbsp. baking powder

4 tbsp. sugar

Pinch of salt

90g butter

½ cup cream

¼ cup sour cream

mix cherries, sugar, corn starch, orange zest and juice in a bowl. Divide into 8 individual ovenproof dishes. Sprinkle the butter cubes on top equally.

Dough- using your hands, work the butter into the dry ingredients, until you get a crumbly texture. Add both creams, and work the dough until well incorporated.

Roll the dough and cut out circles the same diameter of the dish. Bake for 45 minutes in an 180c oven.

Eat warm.

Eat with ice cream.

Eat happy.

chocolate. chip. cookie. cake.

A Chocolate chip cookie.

quality chocolate.

big and crunchy pecans.

bright green pistachios.

crispier on the sides.

softer on the inside.

a perfect golden color.

Stop.

Now.

Imagine.

all this in a……cake.

here is my little tribute to the world.

The first ‘chocolate chip cookie’ cake.

‘Chocolate chip cookie’ cake

2 cups flour

2 tbsp. baking powder

200 g soft butter

1cup light brown sugar

½ cup white sugar

2 eggs

¾ cup chopped pistachios

¼ cup pecans halves

100g chopped dark chocolate

Mix butter and sugar using the paddle attachment on you mixer. When reaches a light and fluffy consistency add eggs. Mix until well incorporated. Add dry ingredients. Mix. Add nuts and chocolate. Mix.

Pour the mixture in a 20 cm buttered and floured round pan. Bake at a 170c for 60 minutes. After 30 minutes of baking cover with foil so the cake wont get too much color.

For pure bliss: scoop some of the best vanilla ice cream you can find on the cake, drizzle melted chocolate

Warning: must be served in moderation.

roquefort. 70s. honey. pecans. red grapes. retro green

Blue- Green mold

Robust smell

sheep's milk

damp caves

Sharp tang

I love blue cheeses.

 Roquefort cheese balls covered crushed pecans

220g cream cheese

150g Roquefort cheese

65g soft butter

120g crushed pecans

mix both cheeses and butter until well incorporated.

Cover with cling film and chill in the fridge for 2-3 hours. Wet your hands and roll into small balls (you might need to wash your hands throughout and start again). Chill for another 1-2. Roll in the crushed pecans, using your hands to make sure the pecans stick and that you get a nice round shape.

jerusalem. lamb. vegetarian. pita

mary had a little lamb?

cinnamon. simple. ripe. morning coffee

Simple. 

Casual.

Ordinary.

This cake is for simple, casual and ordinary days.

Cinnamon and Nectarine cake

120g soft butter

120g light brown sugar

2 eggs

120g flour

5g baking powder

1 tsp. cinnamon

1tbsp. rolled oats

2 ripe nectarine cut into cubes

Using the paddle attachment, whip up the sugar and butter

until white and fluffy. Add the eggs.

Keep beating for 1 additional minute.

Add the flour, baking powder and cinnamon-

keep mixing until incorporated.

spread the batter in an oiled 20 cm cake pan,

sprinkle the oats and the nectarines.

Bake for 30 minutes at a temperatures of 180 c.

breakfast. sour cherry. white. basil

Simple pleasures.

spread crème fraiche on a plate.

add 1 tablespoon of homemade sour cherry preserve

sprinkle some basil leaves

finish with grating a zest of

a lemon or an orange…or both

and

enjoy!