Chocolate truffles.. silky ganache hearts encased with couverture .. and then garnishes and decorated balls of heaven .. 👍🏼❤️
Bon Bon!!
Meow.. classical chocolat
Almost end of summer .. it’s Ice Cream season.. 🍨
Two words: “Crème Brûlée”. That’s all. ❤️
Food In Jars: Eat The Rainbow 🌈
One bowl meals from around the world..can you tell what’s from where 🤗
Viennese pastries.. became popular during the 17th and 18th centuries when coffeehouses became popular..while I have learnt everything that i usually put out here and I have the foundational knowledge for these, I doubt if I would ever make any of these anymore.. I absolutely love them but they are very classic and basic pastries..many of them are yeast based and with efficiency, their production has been mechanized to facilitate mass production… some of the other Teutonic classics won’t find a lot of fans..the Stollen(I haven’t mentioned it here..not Viennese iirc) that I had to feed rum for a week..won’t find a lot of takers..but they are the foundation. The techniques to be mastered. I call these period bakes that will never go out of fashion but will never be meme worthy..Will mention the names in order soon….look for it in the comment section.
One of my favourite things to make( and eat) are handheld pies. I especially love them during fall but it’s good anytime of the year. It’s a very basic and easy thing to do in batches and for large groups. Basically you need a wrapping and a filling.
The dough can be puff pastry..phyllo(both available ready made these days) , pie dough, sable tart shell dough.. filling can be jams, poached fruit(careful..can be get soggy), nuts and dried fruits..it can also be savoury like the samosa or the borek.mostly with potatoes but also cheese fillings. The possibilities are endless.
Always finish with an egg wash and for the sweet handhelds..I like to use warm honey..here is my fav hack for that je ne sais quoi: rose water with the honey..lavender hydrosol spray.. divine 😘
When I was at culinary school, our chefs used to make us do everything from scratch(what if there is no power in your kitchen 🙄)..even the puff pastry but life in the real world is far easier ..just get it from the frozen section .. but make sure it is butter and not shortening.
Learn from scratch but always be a hacker!
Swedish Fika or Coffee Time.. here are a few Swedish treats that are good for coffee or tea time.. from the famous Princess Cake to cardamom scented Semla to saffron infused St.Lucia buns..cinnamon rolls and apple cakes..gingersnap cookies, coconut dusted chocolate balls..they really like the scent of spices in their baking! ..how many have you tried?
And uff!.. their berries.. beyond strawberries and blueberries.. elderberries, cloudberries, lingonberries, golden raspberries, currants and more!
Spanish Midsummer Menu
French Midsummer Menu
Midsummer Italian Menu 🇮🇹
Moroccan evenings : Vegetarian Moroccan Menu
Appetizers
1. Zaalouk: A warm salad made from eggplant, tomatoes, garlic, and spices. Served with crusty bread or pita.
2. Moroccan Carrot Salad: Shredded carrots with a hint of lemon, cumin, and coriander. Garnished with fresh parsley and a sprinkle of paprika.
Main Courses
1. Vegetarian Tagine: A slow-cooked stew of seasonal vegetables like zucchini, bell peppers, carrots, and chickpeas. Flavored with saffron, cumin, coriander, and preserved lemons. Served with couscous.
2. Lentil and Vegetable Bastilla: A savory pie with layers of lentils, vegetables, and spices wrapped in flaky phyllo dough. Topped with a dusting of powdered sugar and cinnamon.
Side Dishes
1. Couscous with Vegetables: Fluffy couscous mixed with roasted vegetables like squash, carrots, and bell peppers. Seasoned with cinnamon, cumin, and a hint of lemon zest.
2. Harira Soup: A rich tomato-based soup with lentils, chickpeas, and a blend of spices like ginger, turmeric, and cinnamon. Garnished with fresh cilantro and a squeeze of lemon juice.
Desserts
1. Orange and Almond Cake: A moist cake made with ground almonds and flavored with orange zest and juice. Served with a drizzle of honey and a sprinkle of chopped almonds.
2. Mint Tea and Moroccan Pastries: Traditional mint tea served with a selection of Moroccan pastries like baklava.
Beverages
1. Moroccan Mint Tea: Fresh mint leaves steeped in green tea and sweetened with sugar. Served hot in small glasses.
2. Orange Blossom Lemonade: Refreshing lemonade infused with a hint of orange blossom water. Garnished with mint leaves and orange slices.
Ice Ice Baby..
Scorching Summer..we’ll all miss it when it’s gone.. but for now how are you keeping cool? Pineapple ginger cooler? Berry or plum lavender lemonade? Kumquat honey fizz? What’s your cool drink?
How-to: Buttercream Frosting Roses Over Cupcakes. 👇🏼
1. Gather ingredients: You’ll need butter, powdered sugar, flavoring, food coloring, milk or cream.
2. Prepare the butter: Cut cold butter into small cubes.
3. Cream the butter: Beat the cubed butter until it’s smooth and creamy.
4. Add powdered sugar: Gradually incorporate sifted powdered sugar into the creamed butter.
5. Mix thoroughly: Beat the butter and sugar mixture until well combined and fluffy.
6. Add flavoring: Incorporate vanilla extract and/or food coloring for flavor and color.
7. Adjust consistency: If needed, add a small amount of milk or cream to achieve the desired consistency. Here, a smooth, pipeable consistency.
8. Whip until fluffy: Continue beating the frosting until it’s light and airy.
9. Color (if necessary): add a small amount of pink food coloring.
10. Use as desired: The frosting is now ready to be used .. pipe it onto cupcakes.
For piping roses like in the final images:
11. Fill a piping bag fitted with a large star tip with the prepared frosting.
12. Start at the center of the cupcake and pipe in a circular motion, building up layers to create a rose shape.
These steps should produce a smooth, creamy, and fluffy pink buttercream frosting suitable for a variety of dessert applications, as shown in the images.
