• Rum Raisins Ice Cream

    Rum and Raisins Ice Cream

    Raisins in desserts is definitely a love it or hate it affair. The hate it affair begins while we are toddlers, when we start panicking at the sight of these blackish things in our food. Growing up we are advised against doing so, but it may take decades to force ourselves to come to like them. Or simply, we never do. For the haters, the reason is that raisins in edible goods are often a distraction. If a biscuit is crunchy, a raisin will be the reason your jaws will stop happily munching on the crunchiness and slowly start chewing the sticky raisins. If a cake is tender, they will…

  • charcoal crackers

    (Seriously Good) Activated Charcoal Crackers

    These Activated Charcoal Crackers are seriously, seriously good. They may not be your usual mix-roll- and-bake crackers, as they require creating a poolish, which means preparing ahead of time.  If you have no idea what a poolish is, do not shy away from this recipe. It just requires some planning, and other than that, those crackers are made in a breeze. Poolish is what actually gives these crackers their seriously good flavour. Activated Charcoal had its moment as a hype product in 2016, so it is easy to find in specialty stores online. It should be in powder form and labeled as an edible product. It is supposed to have a…

  • Dark Muscovado Chocolate Cake

    Dark Muscovado Chocolate Cake

    There are two types of cakes: cakes and Cakes. The difference is in the taste; cakes are just cakes, when they are technically properly made, they are tender, they are sweet, they are always a treat. On the other hand, Cakes are game changing. They are full of mmms and uhhhs, they thrill your taste buds, they elevate you to a baking star in the eyes of your social scene.  The secret in making a Cake lies in the ingredients. Any given cake consists mainly of flour, sugar, fat, eggs and liquid. And for chocolate cakes, cocoa or chocolate, or both. As a cake is the sum of its parts,…

  • Dark Muscovado Ice Cream recipe

    The recipe for this Dark Muscovado Ice Cream is as simple as the simplest custard-based ice cream recipe. One only has to replace regular white sugar with dark muscovado sugar in a vanilla custard-based ice cream recipe and the result is an ice cream everyone will rave about. For those not accustomed to dark muscovado sugar, it is a sugar with character. It is dark brown in colour and has a wet-sand texture. It’s fudgy and gooey. It has a characteristic taste of its own, which is like the darkest caramel with earthy molasses tones. Even though dark muscovado sugar looks very much like dark brown sugar, they are very…

  • orange ice cream

    Orange Ice-Cream recipe

    You have these fresh oranges, so bright and flavourful, you feel your mouth drooling just by looking at them. When you juice them, their juice is sweet and sour, aromatic and refreshing. When you grate their peel, the zest sings and the aroma carries your imagination away to green fields with blossoming orange trees and blue skies. You want to capture their essence and share it with others. You think of the orange ice cream you once bought and you set off to reproduce this flavour. You choose a recipe and proceed. When the perfectly cloudy stuff is churned, you take a spoonful and bring it to your mouth. Hmmm……

  • butter crunch

    Buttercrunch Toffee with Pistachios and Strawberries recipe

    Buttercrunch toffee usually consists of layers of crunchy caramel, chocolate and almonds. The idea of caramel and chocolate is old school in the history of confectionery. But, still, it is one to feel excited about, as it is pretty easy to make on your own. And yes, even if you are new to toffee making. It is one of the most valued homemade gifts one can make; especially during holidays when everyone is up to their ears with cookie doughs.  The recipe I provide you with here is for a 35 cm. x 40 cm. (14 in. x 16 in.) slab which is broken roughly into pieces. We usually distribute…

  • Chicken hand pies

    Savoury Chicken Hand Pies recipe

    This Chicken Hand Pies recipe was originally posted on my favourite blog seven years ago. I first made them on my son’s birthday party when he turned one and they were consumed with such excitement that I knew it was a keeper. The pastry is made with butter, it is a perfect, flaky crust that melts in your mouth. The filling is pretty unusual as it contains no cheese or béchamel sauce along with the chicken; rather it consists of paprika, chorizo, olives and raisins, resulting in a savoury hand pie which bursts with flavour. These savoury hand pies are so much favoured in our house that we frequently make…

  • baked camembert serving suggestion

    Melted Camembert à la Different Beast recipe

    There is a brunch restaurant in Athens, Greece, called Different Beast,which might be the cosiest place in town. It is owned and run by Evita and Alex, a wonderful young couple, who, if one is to judge from the space they have created and the way they treat you, are two of the warmest people around. We frequently visit it with my girlfriends, especially on our Ladies’ Night out, every other Friday. The main reason, beyond the unique ambience and the elaborate cocktails, is this dish, in which we will indulge on cold winter nights. In a tiny pan, wrapped in parchment paper lies a wheel of Camembert cheese, melted to perfection…

  • dondurma ice cream recipe

    Dondurma Ice Cream (aka Kaimaki Ice Cream)

    Dondurma ice cream, flavoured with mastiha, originates from Turkey and is also extremely popular in Greece, where it is known as Kaimaki ice cream. It is a thick, soft, creamy and stretchy ice cream, which refuses to melt, so is perfect to eat on a very hot day. But it is also the ice cream to enjoy on a cold winter day as it has a warm mouth-feel. The secret to this texture lies in salep (aka salab or sahleb), an ingredient sold in powder form. Salep is made from wild orchid tubers cultivated in certain areas of Turkey and makes a natural thickener for ice cream; it gives it…

  • reliable recipe for brownies

    A reliable recipe for Brownies

    A reliable recipe for brownies, it gives a fudgy brownie with a velvety texture. Serve with homemade Vanilla Ice Cream or Dark Muscovado Whipped Cream. Brownies – a reliable recipe Special equipment: 23 cm (9 inch) square pan, preferably nonstick Ingredients: 160 gr butter, cut in slices (about 5.6 ounces; 11 Tbs. ) 245 gr granulated sugar  (about 8.6 ounces; 1 cup + 1 Tbs.) 1/2 teaspoon sea salt 20 gr honey or other sticky liquid, like golden syrup, maple syrup, liquid glucose ( about 1 Tbs. ) 285 gr bittersweet or semisweet chocolate, preferably 50% to 65% cacao solids, chopped ( about 10 ounces ) 3 large eggs 100…