Recipe adapted from Bon Appetit 120g (1 cup) all-purpose flour 40g (1/3 cup) buckwheat flour 113g (1 stick) butter, cold 40ml (2 Tbsp) ice water 2 Tbsp sugar pinch of salt 500g rhubarb stalks 100g castor sugar 1.5 Tbsp cornstarch Egg wash (1 small egg whisked with a splash of water) Turbinado sugar Optional –
A classic banana bread recipe with soft chewy dates and toasted crunchy walnuts baked in the batter. The not too ripe bananas and few teaspoons of cornstarch in the batter give it a nice tender structure that’s not too moist and mushy. Feel free to experiment with other add-in ingredients like substituting the dates with figs,
A wonderful seasonal recipe that results in tender yet flaky scones. The addition of heavy cream and egg to the mixture increases the amount of fat in the dough making them richer and softer on the inside than their British counterpart. Always remember to handle the dough as little as possible to avoid a tough
The intense smell of melted butter began to swirl in my tiny apartment. I peeked into the oven to assure that the little diamond-shaped baklava pieces were nicely bronzed and crisp. I knew it was time to take them out. Placing the pan on the stove, I quickly reached for the cold rose flower and
I don’t know where to start describing Barazek to people who are not familiar with this traditional Syrian pastry. The title of the post makes it seem like a simple recipe, but it’s definitely not your average everyday treat. The buttery crunchy texture of the thinly spread baked dough is contrasted with chewy toasted honey
Let’s talk about scones, shall we? I’m no expert at scones, but I learned a few tips and tricks that will help you make great scones every time. And since I go completely crazy over butternut squash every fall, I decided to post a recipe that combines a few of my favorite things. So here
I’ve always been very curious about baking and the art of pastry. That’s mainly why I started this blog– to pursue my passion, take risks, experiment with different recipes, and write about the most successful ones. It’s not just about sharing recipes, but also building a portfolio and documenting my progress over time. Homemade croissants
When it comes to small family gatherings, I’m always asked to bring dessert with me. So what I usually do is head over to Foodgawker or Pinterest and look up some inspirational images or go through my list of “recipes I want to try”. The Apple Tart is definitely on my “to-try” list. I’ve had