The Best Gingerbread

GINGERBREAD.jpgI’ve been testing this recipe for years and now I can definitely share it with you and call it “the best (ever) gingerbread”. It’s everything a gingerbread cookie should be: Crunchy, flavourful and absolutely delicious. I’m not very proud of my piping skills (for those of you who are wondering – since you have seen my cakes – working with sugar-paste is a much easier task!), but I did take up the challenge and decorated some biscuits for a charity bazaar. I’m posting the photo to give you some ideas on how to decorate them. Continue reading

Quick, Easy and Delicious Chicken Curry

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This is one of those “curry days”. It’s cold and windy outside, the kind of weather you crave a plate of spicy, creamy curry. I saw this lovely Indian chef on Food Network once, Nisha Katona, who created a wonderful curry, in what seemed like 5 minutes. She had everything gathered near the stove of course. But it really was an easy curry and it looked delicious served in lettuce leaves so I decided to give it a try. Continue reading

Tahini Chocolate Rolls

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This is a variation of my tahini cinnamon rolls. I took an instagram challenge to create something exciting and delicious using chocolate. I don’t know if I this is the grand prize winning entry but it sure is a winner in my house. Tahini and chocolate go so well together. The orange accent in the syrup and a touch of salt in the filling make these rolls almost addictive. You can make the dough in the bowl of a food processor for speed. Continue reading

White Chocolate Cake with Candied Citrus Peel

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Every Christmas I bring out my Christmassy Nordic ware cake pan and try to think of a creative way to use it. This year’s inspiration comes from the first snow on Troodos Mountains in Cyprus. After a very long summer (too long for my taste) I finally got to light up my fire place and sit by the fire while waiting for my oven timer to beep. I used white chocolate for this tender, velvety cake and flavoured it with lemon zest. Continue reading

Olive Oil, Banana Bread

 

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I don’t really know whether this should be called bread or cake. But considering I eat it for breakfast, I feel less guilty calling it bread. There are so many ways to make banana bread/cake. Some make it with butter, others with oil. I chose olive oil for my version, again for less guilt. But olive oil really works and keeps this cake moist and flavorful. Walnuts have a nice crunch and if you are not too keen on using cinnamon, zest it with some orange or lemon zest. My guess, you’ll be eating it for breakfast too. Continue reading