Ooops, I just realised that it’s been a while since I published a “Gluten Free Thursday” recipe. Anyway, this recipe, this one here is good. And I mean gooood. It’s a delicious, sweet-but-too-sweet and moist banana bread.
I have to admit, I never thought that fresh rosemary would be so much in harmony with lemon in a sweet baked good, making it taste richer and fresher! Turns out, lemon / rosemary is a great friendship.
There is one word I want to use to describe these sticks: NOM! Ok, I’m not sure if it’s a real word, but it surely describes how delicious these breadsticks are.
I am absolutely, utterly, fantastically, magnificently, with all my heart, in love with eggplant. Period.
I am loving the easy breakfast with overnight oats. To be honest, I always prefer a simple cheese and tomato breakfast to anything else – since my childhood – but overnight oats is a delicious and quite filling alternative to that. And this time, I toasted the oats for a change. Verdict: that’s what I will always do from now on!
So, yesterday I wasn’t feeling well. The world going crazy and all has already been affecting my personal mood. Then yesterday I watched a video about Charlottesville attack last Saturday and I snapped. I had to take my mind off those things and so I baked. I checked whatever I had at home and made these easy peasy cookies.
A few months ago I was watching a BBC documentary about most famous spices in the world. In the third episode, while I was watching vanilla cultivation, I had an idea: how does vanilla taste in savoury dishes? I mean, I love, many people love using vanilla in delicious cakes, cookies, desserts, but what about the other side of the coin? After a bit of research, I got inspired by a chef and started to work on this olive oil infusion.
Some days when you are home and you suddenly crave for a cake, you just whisk a few ingredients at hand and in less than hour, you have a cake. This is one of those cakes, but there is just a small and simple twist in this basic vanilla cake recipe which combines sweet and sour: cherries! And if you don’t have cherries hanging around or in your local grocery store 2 minutes from your apartment, then you can replace it with blueberries, raspberries, any berries you like really.
When I was a kid, I used to think that some dishes could only be made by certain family members. For example, there was a black tea cake that I believed only my mother could bake. Turkish dumplings, I thought only my mother and aunt could make so delicious. And then there was this pastry which I believed could only be baked by my aunt, my father’s sister, as if there was something magical or that the trick was in her oven or something. Turns out, I was wrong. You just need to learn.
I recently made a big confession to myself. I don’t like quinoa as much as I convinced myself. I don’t hate it either. It’s just that quinoa has a slightly weird taste by itself and you generally need to use a lot of other ingredients to give anything with quinoa a pleasant flavour. And these balls are exactly like that, with lots and lots of other ingredients!
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