Skip to content

REAL SIMPLE FOOD

Daydreaming about food, one dish at a time

Search Real Simple Food

Search for:

Social

View srealsimplefood’s profile on Twitter
View srealsimplefood’s profile on Instagram
View sophiareal’s profile on Pinterest

Recent Posts

10 recipes for delicious Christmas cookies and edible gifts
Doritos Financiers – corny but good ;-)
Apricots – some ideas for what is possibly my favourite fruit to bake with
Fresh Turmeric and Lemon Curd
Portuguese Palmiers Recheados with Black Sesame Custard

Top Posts & Pages

Dark Chocolate Brownies with Medjool Dates and Almond Butter
Seedy Buckwheat Bread (gf)
Sumac and Pomegranate Molasses Cookies
Rye, Walnut and Cardamom Crescents

INSTANT FOOD

Sneak peek at next week’s blog post: a recipe for homemade Stollen made with Turkish pistachios, drieg figs and apricots and plenty of cardamom, mahleb and saffron. By far one of my favourite creations over the last 12 months or so and I am so excited to share this with you next week. Since I first developed and tested this recipe last year I have made it a few more times so will update the recipe and notes with a few more tips and tricks. There will also be some nice new photos to go with the recipe!

Freshly ground Turkish pistachios from Antep. Love the vivid green colour and the almost savoury flavour. These were used to bake something really special this week which I will show you shortly.

Woah, we're half way there* Woah, livin' on a prayer Take my hand, we'll make it I swear Woah, livin' on a prayer… *A loaf of sourdough bread halfway through baking. This one is half strong white and half Øland wheat. 80% hydration. And after neglecting my starter in the fridge for weeks I was thrilled at how quickly it was back in fighting shape. Cannot wait to cut into this at breakfast tomorrow morning.

When you find a place in Brussels serving pasticiotti 😍.

Mincemeat (!) Danishes. Buttery layered dough wrapped around thick vanilla pastry cream and heaping spoonfuls of boozy homemade mincemeat. Alas the recipe is still a work in progress (trying out different Danish dough recipes) but hopefully it will be ready in time for Christmas!

Pain Perdu with the remnants of the Øland wheat brioche. And a large puddle of maple syrup. Custardy, crunchy, sweet and slightly smokey from the maple syrup. So good.

Archives

Archives

Sign-up with your Email to follow Real Simple Food

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 733 other followers

Search Real Simple Food

Search for:

Top Posts & Pages

Dark Chocolate Brownies with Medjool Dates and Almond Butter
Seedy Buckwheat Bread (gf)
Sumac and Pomegranate Molasses Cookies
Rye, Walnut and Cardamom Crescents

Archives

Archives

Home
About Me & Contact
Elsewhere & FAQ
Recipes
Supperclubs & Cooking Classes
Goes Well With Coffee

Two Kitchens Brussels

Read more

Supperclub, Two Kitchens Brussels, Uncategorized 0 Comments

February 28, 2019July 22, 2019

Two Kitchens Brussels – new Supperclub Dates for the Brunch Edition

Those who know me well know that breakfast is basically my favourite meal of the day. The only meal that

read more Two Kitchens Brussels – new Supperclub Dates for the Brunch Edition

Blog at WordPress.com.

Post to

Cancel