It literarily breaks my heart to throw away food or ingredients. I try all the time to give them a second chance, like if they were candidates who arrived at the final selection, without being chosen. Well, a left over of almond milk was my candidate, the expiration day was behind the corner, but I knew the poor “guy” needed another chance and so I decided to make brioche bread for the family breakfast, inspired by this recipe. Read more
For those who are wondering what babka is – otherwise known as Kranz cake– the answer is quite easy: the babka is a sweet braided bread typical of the Jewish cuisine. In the magnificent book “Jerusalem”, you can find a lot of information about this special braided bread and the names of best babka bakeries in Jerusalem. The typical babka is stuffed with a decadent cream made with chocolate and butter- in other words pure happiness-which is impossible not to love madly. Read more
The idea of making this focaccia is originated by a mix of elements/coincidences, first of all an irresistible desire to do anything with bread, then a very good brie cheese in my fridge and last but not least some friends invited for supper that day. I know it’s not nice to think of friends as guinea pigs but with a homemade focaccia I was certain that I won’t receive any complaints. Read more
This is a kind of miracle, or maybe just one isolated case that will be followed by a lack of new blog posts in weeks or worst-case scenario in months, but today I have a new recipe to share on my blog.
I love cinnamon sweet rolls, no matter which season and no matter which stuffing. It might be the softness of the risen dough or maybe their shape that makes them particularly appealing to me. The recipe I am sharing with you today matches very much the flamboyant colors of the autumn. Read more