Yes! The spring is finally here and it is not so cold outside anymore. Yet, this doesn’t mean that we don’t need soup now! Because soup, especially one which is as colourful and rich as this one, is good for every day, any day!
I must say that as soon as I think about this dip, I feel its lovely sour taste in my mouth. It’s quite mouth watering actually.
I love the taste of cornbread, whether it is made only with corn flour or with a mixture of corn and other kind(s) of flour. This bread has even more interesting combination in its batter: there is also pumpkin puree in it!
The smell of basil has to be one of the best things in the world. It brings a fresh, soft taste to anything it is added to. It even goes well in a sweet cake as I used in one of my recipes a few weeks ago (blogpost here). This focaccia bread is full of fresh basil and olive oil – there’s a lot of both, but it’s not overwhelming.
This past week I fought with a mild cold. You know the story: runny nose, everything above neck congested, headache… Luckily no body pain, but it did affect my life – I just rested in bed not to get any worse. And you know what was the best thing to eat at that time? Yes, soup of course!
When I saw that I had a small package of dried cranberries left from a previous recipe, I decided to use it in a cookie. But which cookie? I quickly thought of options and what other ingredients I had. Finally I decided to make a very rich cookie which had bits and pieces of many many different ingredients!
So.. my experiments with black tahini continues! And today I have a black cake recipe for you made this slightly bitter tahini type. This cake is very chewy in the middle and quite crusty on the outside. And to “spice” things up, there is also some brandy in it.
February is ending. It is minus something every day outside, so cold that I want to cuddle inside my bed until April. It is that time of the year when even the weather is tired of winter. What is the best comfort food for such days? SOUP, of course!
The first time I made this cake, I did it as a very regular cake, with normal (cow) milk. As I was making it, I thought how easy it would actually be to convert it to a vegan cake. So the next time, I used almond milk and it was the same delicious cake really! Therefore, here you are, for this monday, I am presenting you the vegan cake!
Black sesame tahini is a thing and you are going to love it.