This flavorful pull-apart bread is by far my favorite kind of bread. It is so soft and airy and I can’t even begin to describe how wonderful it tastes. Although it may look fancy, it is in fact very easy to make. If you have a bit of extra time on your hands, you can make this beauty from scratch, using just a few budget-friendly ingredients. Not to mention the fact that you don’t need a knife to slice it, you just tear it apart.
This loaf is the piece de resistence that you proudly place in the middle of the table during a dinner among friends. You just have to sit and enjoy how everyone tears it apart, piece by piece. This loaf obviously has the wow factor, but it is also extremely delicious. It’s something inexplicably satisfactory about tearing it into pieces, pieces that simply melt in your mouth and delight you with a buttery roasted garlic aroma. This bread is simply madness!
Continue reading Pull-Apart Garlic & Herb Bread
French toast (or Pain perdu) is an absolutely divine breakfast. It’s nothing else but day-old bread soaked in a milk and egg mixture flavored with cinnamon and than fried in butter and served with honey and berries. I make this wonderful treat everytime I find myself in the position of throwing away stale bread. I find it fascinating how an unappealing slice of bread metamorphoses into something sublime.
For French toast I’ve used all sorts of bread, from plain white bread, to whole – wheat, focaccia, or ciabatta, from Romanian sweet bredt, babka or challah. I often use whole-wheat bread soaked in a flavorful egg, milk and brown sugar mixture. The fact that the bread is old gives the final product its fluffiness and keeps the slice together when soaked. If you have only fresh bread, you can always toast it in the oven for 10 minutes. Continue reading Whole – Wheat French Toast
I love chocolate. I love it in every state of aggregation, in every color or flavor combination. And I love it even more when outside is freezing and the chocolate waits for me patiently in a huge cup, garnished with tangy cocoa powder and silky marshmallows.
I love hot chocolate because:
- it’s sweet and slightly bitter, with subtle notes of vanilla and coffee
- it’s quite dense and creamy, silky and decadent
- it warms both my body and my soul
- it’s ready in less than 10 minutes
- reminds me of my childhood
Continue reading Hot Chocolate
Naan is an oven baked flatbread made with yeast. These flatbreads are by far my favorite kind of flatbread. They are so easy to make, the ingredients are always in my pantry, they look so adorable, but also these beauties are extremely delicious. This flatbread is so elastic, soft and airy, with a lovely buttery and toasted sesame seed flavor. It is such a rustic bread and yet so sophisticated. The technique is quite simple and the active part takes no more than 20 minutes. The passive part, the part when the dough rests or rises is the most challenging part, if you will. It takes about 2 hours to rise, so this recipe isn’t the most suitable if you are in a hurry. But if you have some time to spare, trust me, the result is so rewarding and surely it is worth waiting every minute. Continue reading Homemade Naan
Every time I crave pancakes and I’m not in the mood for staring at them while they cook, I bake a Dutch Baby. Dutch Baby is a huge and puffy German pancake served generally for breakfast. The batter made from eggs, milk, flour and sugar is baked in a buttered cast iron skillet and after baking, this lovely pancake is served with butter, lemon juice and powdered sugar. This is certainly the easiest dessert I’ve ever made. You blend a few ingredients and you pour the batter in a skillet. It’s that simple!
Being an egg-based baked dessert you’d certainly expect a fluffy, soufflé-like final product. Trust me, the volume and the shape of this pancake is quite stunning. Regarding the fact that you pour about 2 cups of batter in a hot skillet, you’d expect to get an adorable little pancake and not a baby hippo. Let me tell you something, this is a dramatic dessert with a unique kind of beauty. Continue reading Dutch Baby with Strawberries and Mascarpone Cheese
I like my cornbread decently sweet and not “dessertly” sweet and I’ve never found a recipe on my taste. I’m not saying there isn’t, I just never came across one. So I had to make my own recipe. I knew my ingredients from the start, but getting the right proportions was the tricky part. So I had to experiment. Seven times, to be accurate. The final result was a moist cornbread with a mildly sweet taste and a strong, but not overpowering corn flavor. Continue reading Cornbread
Swedish meatballs (svenska köttbullar) is a delicious dish of Swedish origin (doh!), served traditionally with mashed potatoes and lingonberry jam. These exquisite meatballs are bathed in a delicate yet flavorful broth-based white sauce. Continue reading Swedish Meatballs with Homemade Dumplings, Zucchini and Cranberries
This divine cake has two layers: a vanilla-flavored fluffy sponge and a buttery cinnamon topping. It is such a lovely cake, extremely easy to make and incredibly tasty. I served this amazing cake with a delicate and fragrant grape-walnut compote, which I prepared while the cake was in the oven. Continue reading Crumb Cake with Grape and Walnut Compote
Mushrooms stuffed with spinach and cheese, served with béchamel sauce – a warm appetizer which is both delicate and hearty. This dish can be easily made suitable for the vegetarian diet, only be skipping the bacon.
I stuffed my mushroom caps with hard-boiled quail eggs and spinach cream, seasoned with fresh thyme and garlic. For the spinach filling I used frozen spinach, 3 types of cheese (feta, cream cheese and parmesan and sauteed mushroom stems).
Continue reading Mushrooms Stuffed with Spinach and Cheese, Served with Béchamel Sauce