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).
There are many different ways to enjoy Prague, to be a tourist in the Golden City, the Czech capital. The city is the place of my college years; I feel at home here. Let me share with you some of my favorite walks on the cobblestone streets, seeing some of the famous sites.
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.
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” — Albert Einstein
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.
“Snowdrops: Theirs is the fragile but hardy celebration … in the very teeth of winter.” – Louise Wilder
“Life is not easy for any of us. But what of that? We must have perseverance and above all confidence in ourselves. We must believe that we are gifted for something and that this thing must be attained.” — Marie Curie
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.