This must be one of the simplest kind of deserts one can make. And it can be made to be presentable as well, dinner fancy even. My inspiration was NYT’s Mark Bittman Strawberry Fool recipe, something I made in countless fruit and aroma combinations a gazillion times...
I’ve got bit by this baking bug, particularly with these Cozonaci which are a traditional Romanian “Panettone” served on big occasions such as Christmas or Easter. But this bug bit me not because of me seeing people baking the stuff on the net, but rather because of...
This is one easy to make dessert, probably one of the easiest on this planet. It is also contemporary with Shakespeare as the Oxfords Dictionary places the first mention of it somewhere in 1598 with probably much earlier origins, but I digress… It is indeed one...
Might as well get this recipe out of the way since I already posted what happened to the Thing-a-Majing leftovers first time I made it. Now, making it a second time, leftovers were a given so I already had some sort of a plan involving them, this time following an...
Remember the Thing-a-Majing I posted about not all that long ago? Well the first time I made that dessert this past January, I found myself holding some cream of cheese and some maple syrup flavored whipped cream. It would have been an absolute pity to let those go to...
In all honesty I have no idea how to better call this desert… a tarte? A Danish? Johnny? I will be calling it Thing-a-Majing until one of you good folk comes up with a different name for it. Inspiration comes from something I’ve seen Spencer Watts do, but it is...
Just the other day, my daughter sneaks on my blind spot with this innocuous question: Faja, how come you never, ever made a cheese toastie? I’m afraid I had no good answer and that’s odd considering all the complicated, time consuming dishes I made along the way. I...
As I was wandering thru the meat isles at Coppas, these chicken legs started winking to get my attention. Organic, humanely raised, nice and golden they were. Love at first sight it was, yes. Now, you fine folk already know our diet has lately skewed towards being...
I know I said it before and it is very likely I’ll say it again: there’s no ingredient more versatile than eggs on God’s Green Earth. In my particular case here, we’re taking last night’s dinner leftovers and making them into a satisfying brunch in the late morning...
No, I’m not joking at all. I see all kinds of recipes for simple to make deserts and some of those are in fact simple, but not like this one which involves a bit of cutting, a bit of crushing, a bit of assembly and nothing else. No cooking, baking, glazing, not even...
You would not know, given my current love for pasta that some 40 years ago I was not all that enthusiastic about it. In fact I was as enthusiastic about pasta as I was about the cold pipes feeding the cold heaters we used to have in our little apartment in Communist...
Eggs for breakfast. Or anytime. I love them, that should be no secret for any of my friends anymore. So here’s something with eggs, requiring little else apart from a little patience to extract the maximum flavour out of its few ingredients. It’s also pretty easy to...
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