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REAL SIMPLE FOOD

Daydreaming about food, one dish at a time

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Recent Posts

  • Preserved Lemon Drizzle Loaf
  • Whipped cream … but not only …
  • Butterkuchen – Germany’s (sweet) answer to Focaccia?
  • Labneh – the best possible thing you can make with a pot of yoghurt?
  • Custard: the mother sauce of dessert? Plus how to make a simple creme anglaise

Top Posts & Pages

  • Dark Chocolate Brownies with Medjool Dates and Almond Butter
  • Sumac and Pomegranate Molasses Cookies
  • Preserved Lemon Drizzle Loaf
  • Coffee and Toast ... a dacquoise fit for breakfast

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Top Posts & Pages

  • Dark Chocolate Brownies with Medjool Dates and Almond Butter
  • Sumac and Pomegranate Molasses Cookies
  • Preserved Lemon Drizzle Loaf
  • Coffee and Toast ... a dacquoise fit for breakfast

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Recipes

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breakfast, Brussels, dessert, fruit, Recipes, Travel  0 Comments

April 3, 2022February 6, 2023

Preserved Lemon Drizzle Loaf

Corona notwithstanding, the last few weeks I found myself on multiple worktrips. After 2 years of working from home, it

read more Preserved Lemon Drizzle Loaf

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dessert, Notes for the kitchen, Recipes  0 Comments

May 13, 2021

Whipped cream … but not only …

Let’s talk about whipped creme fraiche, labneh whipped cream, whipped coconut cream and anything else that can be whipped into

read more Whipped cream … but not only …

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breakfast, dessert, German baking, Germany, Recipes  2 Comments

March 28, 2021

Butterkuchen – Germany’s (sweet) answer to Focaccia?

I have these random food epiphanies sometimes. Like what is hummus if not a sort of vegan mayonnaise (where the

read more Butterkuchen – Germany’s (sweet) answer to Focaccia?

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breakfast, dessert, Recipes  0 Comments

March 14, 2021

Labneh – the best possible thing you can make with a pot of yoghurt?

If you ask me, Labneh must be the best possible thing you can make with a pot of yoghurt. A

read more Labneh – the best possible thing you can make with a pot of yoghurt?

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dessert, French Baking, Musings, Recipes  0 Comments

March 7, 2021

Custard: the mother sauce of dessert? Plus how to make a simple creme anglaise

Unsurprisingly, over the course of the past year, my boyfriend and I have been watching a lot of Netflix, HBO,

read more Custard: the mother sauce of dessert? Plus how to make a simple creme anglaise

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bread, breakfast, Recipes  2 Comments

October 29, 2020November 1, 2020

Pan de Muerto and Café de Olla – just in time for Día de los Muertos / Allsaints

Sitting in a cafe with a cup of coffee while reading a book or working on a blog post, maybe

read more Pan de Muerto and Café de Olla – just in time for Día de los Muertos / Allsaints

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dessert, French Baking, fruit, Notes for the kitchen, Recipes, The art of baking  1 Comment

September 12, 2020

Plum Tarte Tatin with Chinese Five Spice Powder and Tonka Bean Creme Anglaise

I tested and photographed this Tarte Tatin a week ago when it looked like autumn was clearly on its way

read more Plum Tarte Tatin with Chinese Five Spice Powder and Tonka Bean Creme Anglaise

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dessert, fruit, Recipes  0 Comments

June 17, 2020

Banana Miso Custard Pie

Full disclosure, I had never baked a single pie until lockdown. But a while back I had bought a pie

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bread, breakfast, Brussels, cookies, dessert, gluten-free, Notes for the kitchen, Recipes, Uncategorized  1 Comment

May 23, 2020May 23, 2020

What to bake when flour is in short supply or, god forbid, sold out

The end of this week marks 10 weeks of working from home for me as a result of the Covid-19

read more What to bake when flour is in short supply or, god forbid, sold out

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breakfast, Brussels, Recipes  6 Comments

May 16, 2020June 2, 2020

Za’atar and Labneh Buns

I have written about my love for Za’atar before – how much I love Lebanese Manoush (flabread disks that get

read more Za’atar and Labneh Buns

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