Chestnuts, Mushrooms, and Apple Pie, a perfect main for the Christmas dinner. I should say that considering that this was the main we’ve had last year for Christmas. The thing is that I loved how it looked, so I took pictures and keep the recipe for this year. I might make it again this year,
I had Cornish pasties for the first time last month when I went to a holiday in Cornwall. I loved them, had pasties three times, including once on the harbour. If I was to go to a holiday in Conrwall now, I think I’d have one of these every single day. You’ve might be aware
I’ve made Pasta with Pesto a couple of weeks ago and I’ve enjoyed it so much that I’ve made it again the next day. After that I wondered how it will turn out if I’m using spinach, so I came up with Spinach Pesto Gemelli. I made that two times as well. It is a
Kleeb lamduan are flower shortbread biscuits from Thailand. They are made to look like the lamduan flower. They not only look amazing, but they are quite easy to make and also vegan. Traditionally the biscuits are smoked with a Thai dessert candle. I didn’t have any, but it didn’t matter, as the biscuits turned out
Kolche ab-e-dandaan are cardamom and pistachio biscuits from Afghanistan. As they are made with oil, this means that they are also vegan. I found on a blog that mot-à-mot translation from Dari into English is “water from teeth”, as in “melt in the mouth”. I have to agree, these biscuits really melt in the mouth.
It’s been a while since I’ve shared one of my basic recipes. It is made from only a few ingredients, and obviously, you can change the type of nuts you use. I like pistachios and I think they are luxurious, this is why they are my favourite when it comes to this sort of cake.
This is my last bake for Great British Bake Off, as this week was the final. The showstopper challenge was a landscape. As I just got back from a holiday in Cornwall a couple of weeks ago, I thought I should make a Cornish Coast Cake. The brief said the bakers had to have three