Apple Blackberry Tart
A great tart that can contain any seasonal fruit of your choice. I present a recipe combining apple and blackberries, but there are other interesting combinations that go very well together, such as nectarines and raspberries, pears and blackberries, pears and plums, apples and plums and more. Click here to read up this recipe!
Gingerbread cookies
This post is being published in a super-late manner. I initially planned to present you with this recipe way in advance , so you can enjoy it during the holidays. Seems like this Christmas, this recipe is going to be useful for the more spontaneous ones. Though it’ll always be useful for the years to follow. And besides, you can have gingerbread cookies all year long. There’s nothing wrong in re-living the holidays spirit!
The following recipe will provide approximately 50 cookies. The cutters I used were 7-8cm long (the tree and leaf shapes).
If you wish to decorate your cookies, the beginners’ way is by icing it. Icing is generally used as a simple top coating on a cookie. It makes a beautiful top coating, which can be considered as decoration. You can’t, however, decorate with it in the traditional (and more advanced) sense of piping with it, for example.
To create the icing, simply combine icing sugar with a little bit of liquid and food coloring. I used small portions of white, red and green icing. Each of the three icing mixtures contained 1 tbsp water, approximately4 tbsp of icing sugar and few drops of food colouring. If still too liquidy, add some more icing sugar. Allow the icing to rest for 15-20 minute. After decorating the cookies, allow to rest again, before you start enjoying them, as it will harden as it dries.
Disclaimer: I do not encourage the consumption of artificial food colouring in any shape or form and take no responsibility for such consumption.
Click here to read up this recipe!
Banana Bread
Carrot Cake
Walnut Cinnamon Cake
Sponge cakes are very easy to bake and will take so little of your time to prepare. The idea for this cake came from a very simple orange sponge cake that my mom used to bake. I exchanged some of the flour with ground almond because I just love what it does to the cake’s texture and the juice with sour cream (Creme fraiche can be used as well). And just so the cake won’t be too boring, I added the walnut-cinamon mix as filling and topping. The end result is just lovely. If you want a cake with no effort, here’s a cake for you!
Click here to read up this recipe!