I have been planning to make this dessert for a looo…ng time. Every time I decided to work on it, something happened and I had to postpone. Finally last weekend I had the time and energy to work on it and it turned out to be an amazing sweet experience. And then I also realised that this dessert is originally from Egypt with the name “Basbousa”!
Back in February, I made a fully gluten free yoga brunch here in Helsinki. As usual, the brunch was vegetarian, and there were also many vegan options. This chocolate mousse was one of the sweets in that brunch, and it was a hit. Especially my friend Essi, who did the yoga part of the brunch loved it very much!
I absolutely love using citrus family in recipes. When I baked this cake the other day, my apartment smelled crazy with lemon and orange. It was the freshest moment of the week, to be honest.
I ate (and made) many different kinds of biscotti all my life, but there is something about this one that takes biscotti to a new, higher level for my taste. I think it is the rather simplicity of it, and the freshness brought by lemon-lime-orange zest combo and of course, the equally zestful Sambuca, Italian herb liqueur. I saw a similar recipe in Italian Food Safari on SBS a few months ago, and working on it a few times, I made my own version of it.
Do you know Hairy Bikers? Do you watch Hairy Bikers? Do you like Hairy Bikers? I LOVE them!! They are just so lovely, hairy big boys with a beautiful bromance going on for years and they make absolutely gorgeous food on BBC! I love their TV programs – their love for food is so much more than any other famous chef I’ve seen. They absolutely LOVE eating what they cook and you can see how they almost pass out sometimes!! I recently watched their new TV show called Hairy Biker’s Comfort Food and this recipe was in the first episode. As soon as I saw it, I had to make it!!!
My fresh and fun relationship with overnight oats continues. This time, I am giving you the recipe for my – yet favourite – overnight oats recipe and this time, I used gluten free rolled oats. Of course, you can do it with regular rolled oats too, if you want.
I ate flan, Spanish flan to be exact, for the first time over 3 years ago in a tiny wine & tapas restaurant here in Helsinki, called Kombo Winebar & Kitchen. I went there with my friends Minni and Alli, they were going to celebrate the birthday of one of their friends and I tagged along. I didn’t eat any of the tapas as I was there already with full stomach but I ate the flan and it was a life changing experience. So tasty, so beautiful, so light it was. After that, I got obsessed with flan…
I have a new obsession: overnight oats. I have never been a porridge or cereal person – not in the mornings, not ever. I only had regular oat bran at home to make pancakes when I was on a Dukan diet a few years ago. Other than that, anything oat related in my kitchen was to be used for baking. Until recently…
I love beetroot. I love any way it is cooked, I love any dish that has it. I also love pancakes. You know where I’m going with this, right? Yes well, of course then I love the combination of these two! That’s why I made beetroot cakes because pancakes can only get better when their colour becomes magenta!
“German cake”. That’s what the patisseries in Turkey used to call this cake. “German cake”. That’s how we always knew this cake. But is it really a German cake? I couldn’t find any information on such a cake being “German” nor could I find its original name. The only thing that resembles this is berliner, and yet this cake is certainly not a donut and there it actually fails the resemblance for me.. However, it certainly resembles a giant semla, or laskiaispulla, without cardamom or egg wash…