The recipe that follows is the way my mother used to prepare potato salad with mayonnaise and sour cream. It’s my favorite salad.
The signs were all there for some time: The article I read about them, their tasty baguette, which I bought in the Little Lago Grocer close to my school, and the crispy but not too buttery chocolate croissant – hiding bittersweet Valrhona chocolate – I ate from the selection of their morning pastries a friend of mine brought to a school meeting one day.
This is a tart which won’t disappoint you! Every time I baked it – whether for ourselves or for our friends – it was received with great enthusiasm. I adapted the recipe from Mai magyar konyha by Tamás Bereznay (the title translates into English, word-by-word, as Today’s Hungarian Cuisine).
After a short break in baking and blogging, I’m back in the kitchen, and sharing a recipe on this blog. Today’s morning treat is a simple scone served with my favorite jam from Emily Luchetti’s The Fearless Baker.
My trusted source for something delicious is definitely Anna Jones’s brilliant book, A modern way to eat. This time I chose a cake/bread that celebrates her favorite ingredient: coconut.
Earlier on this blog, in the introduction of my cauliflower soup recipe, I mentioned that once I read advice about not cooking soup for a big crowd because it would generate too many (extra) dishes that would need to be cleaned. A few weeks ago, I purposely went against this advice because I wanted a soup as the first course for the lunch that Steve and I were hosting for my lovely mother-in-law’s 88th birthday.
By now, you might have noticed that I quite often cook and bake from Hungarian cookbooks. Many recipes from these books I’ve used multiple times, since some of these books I’ve had for a long time. However, today I am presenting a recipe from Sütemény és torta by Mari Lajos that’s new for me. This is the first time I baked these little sandwich cookies. Half of the cookies have light color, half of them are dark from added cocoa powder.
As you probably know, making your own granola is one of the easiest things you can do in the kitchen. You actually don’t need a recipe if you keep the 6:1 ratio of dry and wet ingredients in mind. You might recall reading about this in one of my earlier posts of crunchy maple nut granola. However, today I do recommend that you check out this new recipe.
No doubt, mashed potatoes are an ultimate comfort food. These are the smoothest, creamiest, and flavorful mashed potatoes you can imagine. Warning: they are very rich in butter and therefore very delicious. Give it a try, especially around the holidays.
Have you dreamt about cutting back on sugar, at least a little bit? Here is a good way to start. This muffin recipe comes from Kathy Abascal’s The Abascal Way Cookbook. There is no sugar (of any kind) in these muffins, and they don’t have any flour either.
Roasted beets can be effectively used as a basis for a variety of dishes, whether it’s a soup or a salad, a sandwich or a puree. They can be pre-baked and stored in the refrigerator for a few days.