Some people say, that if you want to sell your house, throw an apple pie in the oven when the buyers arrive. The smell is so inviting, so cozy, so homey, so unbelievably mouthwatering. This galette is no exception. In fact it comes with a little surprise.
Hidden between the apples and the buttery pastry, lies a thin sweet layer of tahini, mixed with honey and cinnamon and sprinkled with crunchy walnuts. Continue reading
This one needs no big introduction. You don’t need me to tell you what swirls of Nutella taste like, hidden in a tender, peanut butter cake. I’m pretty sure you are imagining it right now. Continue reading
The soft cookie project: It really is a project you know. At least for me it was. I wanted it to be a thick cookie, crunchy on the edges, soft and chewy in the centre. That’s the reason it took me some time to post this recipe. I have baked and tasted so many cookies these days (not that I’m complaining), until I found exactly what I wanted. THIS cookie. Continue reading
Clearly in a patty mood.
I’ve been meaning to give these a try for quite some time now and I’m glad I finally did. I wanted to create a patty packed with fresh salmon, not canned. They turned out so amazing, I now want to make them at least once a week. I added mashed sweet potato, dill, parsley, capers and plenty of aromatic lemon zest. The best part is, they are grilled, not pan-fried. Stuff them in a pita with tzatziki or stick them in a bun and top them with coleslaw or serve them plain with a bright green salad and a squeeze of lemon. This is a keeper. Continue reading
It all started when the master of all foods, Yotam Ottolenghi, posted on Instagram a photo of the most amazing sweet potato and peanut patties. #testkitchen read the caption, which meant no recipe just yet. But I was challenged! And intrigued. So I grated, I chopped, I mixed, I fried and tasted. Continue reading
I could also call this dish “empty-your-fridge frittata”. I had so many greens; I was either going to start stuffing courgettes or throw everything in a pan and make a frittata. The second seemed like the obvious choice since it’s far less time consuming. But it was also the right choice as this dish came out so delicious. It’s so full of healthy greens like courgettes, spinach, spring onions and green beans, with tangy feta and grated halloumi. Serve it with a bright, cherry tomato salad and you have a fantastic brunch, lunch or dinner. Continue reading
I was tempted not to post this recipe just yet. I always aim for a twist, something special to an otherwise ordinary recipe. In this case, I can’t remember how many recipe tests I did with additions like alcohol, nuts, chocolate chunks, coffee. All versions of this magnificent, yet so simple, Australian dessert came out phenomenal. But I decided to leave the improvisations to you. I believe such a dessert needs to be personalised by each home cook, as he or she prefers. Or you can go ahead and follow this recipe as it is. You will still have a phenomenal dessert. Continue reading