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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
Baking your own sourdough bread – tips and tricks and common mistakes to avoid

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Seedy Buckwheat Bread (gf)
Fig leaf panna cotta
Chocolate Chip Cookies with Chickpea Flour
Dark Chocolate Brownies with Medjool Dates and Almond Butter

INSTANT FOOD

Really enjoying this book on Pâtisserie with Japanese flavours. More high end than I what I would make at home myself but still a wonderful source of inspiration. The only odd element is that Tahini features in a number of recipes. While Japanese cuisine is full of sesame seed flavoured desserts, these are usually made with roasted black sesame seeds, which to me have a very different flavour to tahini. But aside from that it’s a wonderful book of 50 or so recipes all using typically Japanese ingredients such as yuzu, black sesame, matcha etc. and has already given me some new ideas - Kinako & Miso Butterscotch Alfajores anyone? Also, the brownies with sea salt at @belgacoffee might be the best brownies in Brussels! So fudgey and so much salt on top. Droolworthy!

Let’s talk about Orange Blossom Water - also known as Fleur d’Oranger. Probably the first exotic (to me at least) ingredient I ever tasted, courtesy of my parents. After spending a few years in Morocco before I was born, my parents took some Moroccan cooking traditions with them back to German. So I grew up with orange blossom water flavoured fruit salads (so good!). A distillate made from orange blossoms it is commonly used not just in Middle Eastern cooking but also in Mediterranean cooking (including in Italy and France). Aside from adding it to fruit salads I love using it - to flavour warm milk or warm almond milk - a really soothing alternative for hot milk with honey - to add to moka - it’s lovely to offset the coffee’s bitterness - to flavour all kinds of cakes, pastries and desserts - it’s gorgeous in brioche (see the recipe for Gibassiers on the blog) but also really good in cheesecake (see the cheesecake Streuseltaler on the blog). It’s also fantastic in certain candy, like Turkish delight for example. I bet it would also be lovely added to fruit compotes, eg with apricots. Do you already cook or bake with Orange Blossom Water? If so, what is your favourite way of using it?

When morning temperatures start dipping below 10 degrees Celsius and it’s so dark you need to switch on the lights while getting ready for work you know fall is here. It’s always a bit sad to say goodbye to summer but at the same time I am also really excited about playing with all the fall produce in my kitchen. So here is to baking with apples and pears at their best, cakes with root vegetables (and maybe looking beyond carrots to parsnips and sweet potatoes for example), dusting off your jars of different spice mixes and enjoying the results of your efforts while snuggling up on the sofa with a cup of tea and a good book.

Managed to steal away some time before work this morning to get some more writing done. Am currently working on an article on substitutions in the kitchen - mastering the art of substitution really does feel like the key to making a delicious meal when your fridge and pantry are particularly bare and also stop you from being a slave to recipes. What is your favourite substitution? Mine is probably that you can make hummus out of any kind of legume (even if you probably should not call it hummus if it’s made without chickpeas) and how tamarind perfectly mimicks the flavour of lime juice in guacamole.

If I am being totally honest, apricots are probably my favourite fruits to experiment with in the kitchen. So as a final hurrah to apricot season (and because I am not yet ready to embrace fall baking), there is a round-up of my favourite apricot recipes on the blog, plus a few words on flavour combinations that work well with apricots (and other stone fruits). Link in profile.

My sister is currently traipsing around Singapore. And she was asking me for tips on where to eat. It’s been too many years since I was there but the one recommendation I had was to try and find an old school cafe to have Kaya Toast (toast with coconut jam, softboiled eggs, soy sauce and white pepper) for breakfast. So delicious and also what inspired these Kaya Toast Lamingtons I posted on the blog quite some time ago.

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Seedy Buckwheat Bread (gf)
Fig leaf panna cotta
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Dark Chocolate Brownies with Medjool Dates and Almond Butter

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Goes Well With Coffee

orange and almond cake

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Recipes 1 Comment

September 30, 2015February 21, 2016

Preserved Lemon and Almond Cake

Certain recipes do not really warrant an introduction given how well known (and well loved!) they are. Claudia Roden’s Orange

read more Preserved Lemon and Almond Cake

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