I believe that everyone has to have one simple, decent chocolate cake recipe at hand. This one is especially for those who prefer gluten free baking.
I would have loved to be writing right now how much I’ve been wining and dining but I am not that good at it for the past few years, I mean the wining part. That’s because my stomach is extremely fragile and has had many problems. So I’m very happy to find an alternative way to consume wine: baking a cake with it!
Autumn is full on with cool weather, falling yellow leaves, a bit of rain and a bit of sunny days altogether and days getting shorter. And so I continue flirting with pumpkin and in this post, our relationship is all about being a nice and delicious pie with a friend a bit unusual to tag along in pies: phyllo!
I was in desperate need of some comfort food today. I was craving for carbs. I woke up in a bit of a down mood because of a dream last night. So tell me, what is better than pasta when you are craving for carbs?
I have been planning to work on this recipe for I don’t know how long. I bought ricotta and cream cheese a few times in the past few months to work on it but I ended up using the ricotta for other recipes and ate the cream cheese! Finally, I did it!
I think, out of all kinds of gluten free flour, corn flour is my favourite. It has the colour, it has the taste and it makes everything richer. Add some extra flavour like leek and carrot in this recipe, and you almost have one full and very satisfying meal in one slice!
I love custard. I love everything related to custard. I don’t like drinking milk, but I love the milky taste of custard, combined with eggs of course. This pie is a perfect example of milky, sweet custard – as a pie, but without a crust.
Yes it is! For Finnish readers, the only problem may be to find it because I only know 2 shops in Itäkeskus which sell kadayif (I will write about them below). But once you get a hold of it, you’ll be more than happy to make this delicious and easiest dessert.
I love eggplant so much that I could perhaps even eat it raw (though, it may be an exaggerated move!). I also love anything with phyllo. Therefore, naturally, the combination in this börek satisfied me a lot!
For the last few weeks, since Helsinki warmed up, I’ve been planning to make a light, summery dessert. This is it! And it couldn’t be easier!