Multigrain sourdough bread (III)
Multigrain sourdough bread can be made either from whole wheat flour mixed with a little rye flour or, as in Italian bread, using higher protein content wheat flour mixed with a little rye flour. Certainly, these bread contain different seeds both inside and on the crust. Preparation time: 20 min dough preparation, 3h first dough […]
Chrystallized edible flowers
Many plant flowers are edible. People using them to make tea, eating as pan-fried, added to salads and so on. One nice way to use flowers to crystallize them so they can be used to decorate cakes. I made crystallized calendula flowers to decorate the birthday cake of my good colleague Krista Kass. For me, […]
Cherry-marzipan cake
Moist and rich texture characterizes the English cakes. It is achieved by lower baking temperature than usual. Mostly these cakes are rich, with a biscuit-like structure, containing typically berries, marzipan, white chocolate, raisins, dried fruits, etc. There are only a few people I know who prefer some another dessert or cake to this one. In […]
Watermelon, cucumber and pistachio salad
The salads for an appetizer are always refreshing and delicious in Moroccan cuisine, made with a combination of unexpected ingredients. On July 25, 2019, I made a small Moroccan lunch for my co-workers and this salad was selected out of five different salads. The appetizer was followed by a Preserved lemon-chicken tagine as a main […]
Almond-chocolate brownie
The story of the origin of the brownie and discovery of this dessert is slightly confusing. Also, there is no clear defining how the consistency and form of the brownie should be. The first mention of a brownie-like dessert was sometime in the late 19th century. By the early 20th century, brownies were already relatively […]
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