I made this pie twice last week and in both times I almost ate the whole thing just by myself. It’s THAT good. Well, I also happen to love broccoli so, there’s that.
I think the closest thing to a bread pudding I ever ate in my life was ekmek kadayifi – an Ottoman dessert with bread soaked in syrup and served with clotted cream. This bread pudding with currants though is not that sweet. In fact, it is slightly bitter.
So, my experimentations of using olive oil and herbs in cakes continue. Today’s cake has basil and part of the flour used for the batter is corn flour. The strawberry sauce is optional, however it adds a very rich taste indeed.
For a long time I’ve been planning to make an olive oil cake. So here is the first trial!
Many years ago I posted the recipe for a chocolate beetroot cake. Since then I’ve known what a match made in heaven it is, beetroot and dark chocolate. But I seem to have forgotten that for a long time! Luckily, I remembered it again and tried it on a brownie recipe this time.
I am writing this blog post while having a huge pain on my neck and upper back. I don’t know how this happened, really. I mean, I work out regularly, I stretch regularly, I don’t work out too hard, so how the hell did this happen?? Arrghh… Anyway, here is a delicious cookie recipe.
We mostly eat hummus as a spread on bread. I quite like hummus, though I don’t really ever crave for it. But how about using hummus as an ingredient of a different kind of dish instead?
This dessert is delicious, fast-and-easy, and it requires only 3 ingredients (4, if you want to top it with pistachios while serving which is totally optional). But I have to warn you, even with only 3 ingredients it is not the cheapest dessert to make, yet I believe it is worth the costs.
This buttery raspberry cake with silky ricotta is the perfect cake for your next tea time!
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.