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How to set up a successful supperclub – tips and tricks
Cardamom, Mahleb and Saffron Stollen with Apricots, Figs and Pistachios – Version 2
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Dark Chocolate Brownies with Medjool Dates and Almond Butter
Seedy Buckwheat Bread (gf)
Baking your own sourdough bread – tips and tricks and common mistakes to avoid
Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat

INSTANT FOOD

Turkey has ruined me for worktrips anywhere else really. There. I said it. I already knew the food was phenomenal, and Turkish hospitality legendary. And then I discovered Turkish wine - oh my! I hear it’s hard to get abroad because taxes make it almost prohibitively expensive but I like to think they just want to keep all that good stuff for themselves. And then I also fell (hard) for Kunefe. Who knew you could take some stringy cheese, sandwich it between vermicelli noodles, douse it in sugar syrup and call it dessert? In equal measure looking forward to returning home soon but already looking forward to hopefully more Turkey trips, work or otherwise.

A new bakery just opened in my neighbourhood. Faced with an empty fridge and 3 days of work travel ahead of me it only made sense to pick up a little something for breakfast and check out the new place. Some people like testing bakeries based on the quality of their croissant, which makes a lot of sense. But I don’t care all that much about croissants. A pain au raisin, however, now that I can get excited about. And this was one of the really good ones. Flakey exterior yet chewy and soft interior, beautifully plump raisins and just enough custard to hold the different layers together. No overpowering sweetness or aromas like vanilla or rhum. Really good.

Sunday mornings call for lazy breakfasts in your pjs, right? And while I am generally more of a sweet breakfast person, sometimes only eggs will do. I started today with some scrambled eggs and bacon plus homemade sourdough toast but I just came across these fried eggs with labneh and za’atar oil on the blog that I need to recreate asap! If you want to have a go, the recipe link is in my profile.

The countdown is on. My big sister is getting married soon and when that wedding takes place near Jaipur and you have never been to India before, it only makes sense to tag on a proper holiday. Our tentative itinerary will take us from Jaipur to Jodhpur and Udaipur as well as Agra and the Taj Mahal. Since that will involve a lot of driving, we wouldn’t mind breaking some of those long drives up. Are there any must-sees in between those cities? Also, do you have any recommendations for hotels, restaurants, tourguides (eg walking tours, market tours etc) in these cities?

Thinly sliced persimmons. Shaved pecorino. Olive oil. Sea salt. Black pepper. Pul biber. Sumac. I never really paid much attention to persimmons until I tried some in Romania last week and it turns out I really like them. Saw a shaved persimmon salad on here a few weeks and decided to recreate this. Persimmons are at their peak now so this little dish was still quite sweet, even if I was quite generous with the pecorino, pepper and sumac. Next time I might mix in something else - I think thinly shaved daikon could be great, also in terms of texture. I think this would also stand up well to some sort of herby drizzle - e.g. some zhoug or za’atar olive oil. Or some fresh cheese like crumbled feta or buffalo mozzarella.

As delicious and cheap as homemade coffee is, nothing for me beats a slow start to the working day over an overpriced oatmilk flatwhite in a cafe on the way to work with a side of reading. Here, a new novel recommended by my mum that I am enjoying so much I am already worried about finishing it too quickly and plenty of recipe inspiration thanks to the latest @foudepatisserie magazine (lots of beautiful galettes des rois and pistachio baked goods in this one!).

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Top Posts & Pages

Dark Chocolate Brownies with Medjool Dates and Almond Butter
Seedy Buckwheat Bread (gf)
Baking your own sourdough bread – tips and tricks and common mistakes to avoid
Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat

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Recipes 9 Comments

September 30, 2013September 30, 2013

Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat

It was one of those lightbulb moments – I was scrolling mindlessly through my twitterfeed until I saw someone had

read more Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat

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