So, nowadays I’ve been very much into brownie baking. But so far it was always with regular all-purpose flour. This one is both gluten free and one of the most delicious ones I baked!
A few months ago I posted a focaccia recipe with lots of basil and olive oil on top. Since then, I’ve been baking focaccia with different toppings for many occasions, from caterings to friends dinners. This topping is yet slightly traditional, but there is one special ingredient in it – a Slovenian herbal salt that my friend Helena brought as a gift from home.
I’ve been lazy last week. The weather has been absolutely amazing in Helsinki, it’s been like summer, and I mean real summer. So I just wanted to give myself a good rest before a series of caterings starts this week until the end of May. I did some sports and I spent time with myself, some friends and Tolkien (I started to read The Silmarillion).
When I was a kid, my mother used to make a “börek” (general name for many salty pastries in Turkish) with phyllo dough called “muska” (amulet in English). These were little triangles with cheese filling, fried in vegetable oil. I always hated the name because it came from the religious nonsense. But the pastries, they were gooooood!
When my friend Viivi asked me if I could do the catering for her birthday party, she wanted specifically brownies for the sweet side of the menu. She was even quite specific about the type of brownie she wished to have: with raspberries. I gladly accepted the challenge – and I call it a “challenge” because I had never made any brownies before that!