So, I used quotation mark in the title because baba ganoush, as you may already know, is traditionally made with eggplants. I made a little twist to it, and used sweet potatoes this time.
This buttery raspberry cake with silky ricotta is the perfect cake for your next tea time!
Yes, yes I do. I love bulgur! A few weeks ago I posted my first bulgur pilaf recipe and since then I’ve been eating bulgur often believe me. This recipe is a variation of that first pilaf recipe. This time I used one of my favourite vegetables, the magnificent eggplant.
Yes, the title says all. The secret to this salad is to chop everything small. And you must, I mean you MUST, use pomegranate syrup and sumac. You must find them and you must use them.
Last week I fought hard not to get sick. Seriously, I had a bit of a sore throat and a bit of headache here and there, but it wasn’t a full blown flu. So in order to keep myself warm and keep the flu further away, I made this healthy and delicious soup.
A few years ago, I published a cookie recipe with tahini, almond and honey. I made those cookies many times for gluten free friends and customers, and I also made vegan versions, maybe even more, by substituting honey with syrup. This recipe I’m writing today is a variation of those cookies with the added loveliness of cacao.
Oh, I completely forgot about this recipe. All the photos and my notes were sitting idly inside my computer. But I should have remembered – this is actually an extremely delicious recipe!
It’s September 1st today and I had a long walk in my favourite part of Helsinki nature with a summer top and shorts today. It was a beautiful summer-ish day. I even had a tiny sun tan on my nose. But before going out, I made a cake that fit this beautiful warm day perfectly: a lemon and poppy seed cake.