I don’t really like so-called Women’s Magazines. But whenever I go to my hairdresser, I check the first few on the shelf for the food pages. As I was going through one of the magazines last time I was there, I found this recipe in one of the magazines (and for the life of me, I cannot remember which magazine it was!). I loved the use of fresh basil in a cake, so I decided to try it.
So.. my experiments with black tahini continues! And today I have a black cake recipe for you made this slightly bitter tahini type. This cake is very chewy in the middle and quite crusty on the outside. And to “spice” things up, there is also some brandy in it.
I love corn bread. I think one of the reasons is that it connects me to my Black Sea roots – we love eating flat corn bread made on pan and on stove, together with fried or poached European anchovy. It is a very delicious type of corn bread indeed. This one in this recipe is yet another delicious corn bread, and this time we have a lot more ingredients in it than just corn flour.
February is ending. It is minus something every day outside, so cold that I want to cuddle inside my bed until April. It is that time of the year when even the weather is tired of winter. What is the best comfort food for such days? SOUP, of course!
Ahh, poor cabbage. I find that many people do not like this lovely vegetable because of its smell while cooking and because of the flatulence it causes. Ok, I admit that most of the time after eating cabbage it is very much possible to feel like a nuclear bomb, but this does not always stop me from eating delicious cabbage dishes!
The first time I made this cake, I did it as a very regular cake, with normal (cow) milk. As I was making it, I thought how easy it would actually be to convert it to a vegan cake. So the next time, I used almond milk and it was the same delicious cake really! Therefore, here you are, for this monday, I am presenting you the vegan cake!
My previous apartment was a quite big one unlike my tiny (but big in Helsinki standards) studio apartment. At some point, my roommate was my classmate Anja. We threw quite many big parties at our apartment when we lived together. And we also went to many picnics together. She would often bake this one bread roll with herbs for these occasions and we all loved it. This savoury cake is the cakey version of this bread – similar at least, with a few changes from me.
Black sesame tahini is a thing and you are going to love it.
Ever since I was a kid with a very picky appetite, I loved celeriac. I loved everything about it. I loved its taste, its smell, its weird shape. For years I ate it the same two ways, one as my mother cooked with onions and peas and carrots, the other as raw salad with mayonnaise. And I was happy. Just when I thought it couldn’t get any better and tastier, I ate a whole roasted celeriac dish in a quite hipster restaurant in Berlin in October 2016, and it changed my life. I knew, after that moment, that celeriac was the most amazing vegetable.
When I close my eyes and picture my mother in my head, I almost always see her in the kitchen. See, she has always been a housewife and did lots of work in the house all day, but her personal kingdom was always the kitchen. My father, on the other hand, I always picture him in the living room, watching TV or reading newspapers. The only times he’s ever been inside the kitchen are probably the meal times.
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