Last month I bought a cookbook named “The New Mediterranean Table”. It consists of recipes that are inspired by traditional cuisines of all the countries around Mediterranean sea, spanning three continents. The first recipe I wanted to try from the book happens to be the first recipe in the book (oh wow how interesting is that heheh).
The first and only time I ate poppy paste buns was when my sister-in-law’s mother Nafize baked them for us. I’ve loved them ever since and I’ve craved for them all this time in Helsinki – until one day, just by chance, I found poppy paste in Alanya Oriental Market in Itäkeskus in Helsinki!!!
I have been planning to make a nice gluten free plate for a long time – not one, not two dishes but a full plate that consists of a variety of tastes. Finally I made it! And it is incredibly easy to make!
I don’t remember the first time I ate this dessert, nor do I remember who had made it. All I can remember is the feeling. I absolutely loved the dessert, even though I had never been a fan of quince as a fruit or of the fruit desserts such as baked apples or poached pears etc.
I like using unusual ingredients in baking. Using zucchini in a sweet recipe to give moisture is a rather unusual thing to do (ok, not the most groundbreaking idea, but still..).