Everyone loves dips & spreads! Don’t you? I love adding new spreads to my portfolio. Well, I also grow tired of serving hummus to my customers in my eating events or catering gigs, that’s why I want new recipes. These two recipes will be excellent in the future events and gatherings!
Sorghum flour and xanthan gum – the two ingredients related to gluten free & vegan baking, the two ingredients that I never tried before and the two ingredients that I substituted with other things before. But now, they are in this cake!
My relationship with pumpkin is getting serious, ahem. Well, after baking cakes and cookies with pumpkin puree, I started to wonder how it would taste and look in a dough. This curiosity ended up with cinnamon and pecan rolls. But I’d like to talk more about the sauce now, more specifically, the brown cheese in the sauce.
I’m super tired right now. Just came home from a catering gig after days and days of sick leave (I recovered from a horrible flu). Normally I would just go to bed and sleep, BUT, I desperately wanted this cake for this week’s gluten free Thursday. Because… Pumpkin makes me happy!
So, this pancake is baked. However, it is extremely easy so no baking related excuse can be accepted, anyone can do it.
I love garlic. Put it in any savoury dish and I will eat happily. Life would be so dull without garlic… But… Even garlic has its even better moments and roasting is one of those!
Finnish cuisine is full of different kinds of delicious “pulla”s. These are basically buttery buns with cardamom, which is the most Nordic ingredient ever. Some also have cinnamon, some have more butter than the others, some have extra sugar on top, some have cream in between… Their common characteristic is that they are all extremely delicious and they all look very elegant.