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REAL SIMPLE FOOD

Daydreaming about food, one dish at a time

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Recent Posts

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
These recipes are bananas! A round-up of unusual banana recipes

Top Posts & Pages

Dark Chocolate Brownies with Medjool Dates and Almond Butter
Seedy Buckwheat Bread (gf)
Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat
Gibassier

INSTANT FOOD

Apparently Tahini is one of next year’s food trends. Not sure who writes these food trends lists - it’s weird to think of Tahini as a ‘trend’ ingredient given how widely it’s been used for years (no doubt thanks in large part to the popularity of Ottolenghi’s recipes). But it reminded me of these Tahini Danishes with Cardamom Custard that I made a while ago and clearly need to remake. This is a twist on the Custard Danishes of my German childhood. The dough is a sort of quick Danish or cheat’s Danish dough where you layer a yeasted dough with Tahini and puff pastry. Relatively easy and quick and really delicious. Link is in profile.

Back on my morning bowl of porridge but kinda wish I could have one of these still warm sfogliatelle to warm my belly instead!

Settled on a mini pastiera. A tart made with a filling of cooked wheatberries, ricotta, candied oranges, cinnamon and orange blossom water. Typically eaten for Easter in this part of Italy, you will find them throughout the year. The flavour tends to vary a bit from pasticceria to pasticceria - some add candied cedro, some use more or less orange blossom water. Either way, one of my favourite Italian tarts. This one was from @gambrinus_napoli in Naples - I have only been to Naples a few times, but think I have come here at least once on each trip so far.

More Baba. This time from @gambrinus_napoli in Naples.

Minori’s seafront looking just as moody on our last day as you would expect on a crisp November morning.

When in Minori you kind of have to stop by Sal de Riso - a wonderful pasticceria with an insane choice of different pastries, cakes, gelati etc. Here the Principe Siciliano. I am not super crazy about Baba (alcohol-flavoured desserts aren’t ever my first choice) but it also felt wrong to be in this part of Italy and not at least have one. So when I spotted this pistachio-flavoured Baba concoction at Sal de Riso I could not say no. It was really good - not as alcoholic as some Babas I had in the past and the pistachio flavour really came through. That being said, the portion was huge - despite having this as my lunch I could not finish it!

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Top Posts & Pages

Dark Chocolate Brownies with Medjool Dates and Almond Butter
Seedy Buckwheat Bread (gf)
Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat
Gibassier

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Two Kitchens

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Supper Club, Two Kitchens, Uncategorized 0 Comments

November 4, 2018November 4, 2018

Big News: Launch of the ‘Two Kitchens’ Supper Club in Brussels

If you follow me on instagram, you will have already seen that the lovely Kaja from The Recipe Suitcase and

read more Big News: Launch of the ‘Two Kitchens’ Supper Club in Brussels

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