I admit. I haven’t felt inspired to write for a while. I’ve been baking & cooking as usual, so it’s not about food. But I just felt like doing other things, like reading – I purchased many books lately about food justice, feminism and seed sovereignty. So I’ve been reading them. And I also went to a 2-weeks holiday in Istanbul during new year so yes, excuses excuses, but this blog post was long overdue..
So, I’ve never been a fan of apple pies, really. But it goes back to my dislike for heavy pie doughs. That’s why when I made this pie, using phyllo sheets as the pie dough, I absolutely loved it – it is so so much lighter and crispier, and indeed flakier than other pies.
Ever since I saw Rachel Khoo’s Little Paris Kitchen program and her salty cake recipe in there, I’ve been in love with salty cakes – a type of cake that I’ve never known before which existed. I’ve made many salty cake recipes after that myself, but this one is one of the most scrumptious salty cakes I’ve baked yet.
Ok, this is it. I finally know what my favourite vegetable in the world is: celeriac. Yes, I decided that last week. Because I love everything about it (and I am probably also feeling a bit sad that it is not well known or much loved vegetable). But do not listen to any of those people, my dear celeriac, you are the BEST!
This is one of my all time favourite dishes. It is also one of the easiest dishes to make with very cheap and easy to find ingredients. One of the most traditional dishes in Turkish cuisine, my version is cooked without meat, while many others cook it with beef or lamb. Its best companion is rice pilaf and you can find the recipe for that here.
Last week I had my close friends from school for dinner. It was very refreshing to cook for friends in between all the catering gigs! I made a nice little menu from baba ganoush to stuffed peppers, but I also wanted to try something new. And as the absolute lover of phyllo dough, of course I baked something with it instead of many other options!
I’ve been working on gluten free baking lately. A lot. I’ve baked many gluten free cakes before, but this time I’m working on bread. Or bröd as we say in Swedish (who are “we”??!). This bread is one of those new trials.
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!
reading and writing the Rust Belt
A FOOD BLOG BY KIMMY RIPLEY - Eat healthy so you can have dessert.
Reviews of fiction-based & holiday cookbooks
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A Suffolk Aga Saga
Gek van chocolade, honden en Kerst!
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A Biologist who spends all her time baking!
