This walnut cake is quick and easy to make, as you can just mix all the ingredients in the food processor. The only additional step that is important for the flavor is to toast the walnuts first. Cakes like this … Continue reading Walnut Cake (Torta di Noci)
At Lo Stuzzichino we enjoyed a wonderful dessert that was simply called Lemon Delight, showing off the fantastic lemons from nearby Sorrento. It is layers of sponge cake with a lemon cream, garnished with lemon zest. I decided to make … Continue reading Lemon Delight
Although we have been to Campania a number of times, during our latest trip in September it was the first time that we got to enjoy a slice of Torta Caprese, which was at Villa Rosa. It is a flourless … Continue reading Torta Caprese (Chocolate Almond Cake)
In Costa Rica we enjoyed this physalis liquor at Ubin restaurant, and decided to purchase a bottle to bring home with us. Physalis is a fruit from the Andes that has many names, including goldenberry and cape gooseberry (because they … Continue reading Physalis and Chocolate Tartlets
Amandelkrullen are classic Dutch cookies and they are very tasty. For Dutch pastry recipes, I always turn to Cees Holtkamps book “De Banketbakker”. Holtkamp is a retired famous Dutch pastry chef, of the pastry shop of the same name in … Continue reading Amandelkrullen (Curly Almond Cookies)
Frangipane is a cream of ground almonds with sugar, eggs, and butter, and is a common ingredient in cakes. In the Netherlands strawberry cakes are often made in an elongated shape, are made with frangipane, and then called “aardbeienslof”. They … Continue reading Strawberry Frangipane Cake
Since we love Thai food and many recipes require kaffir lime leaves and kaffir lime zest, I decided to put 2 kaffir lime trees in my garden. They are in pots, so I can move them inside in winter. Kaffir … Continue reading Kaffir Lime Tartlets
This orange cake is simple to make but has a special flavor because of the orange juice, orange zest, and orange syrup. I’ve made it using this Italian recipe, with some minor changes. It is great for breakfast (very Italian … Continue reading Orange Cake (Torta all’Arancia)
I really liked the combination of dark chocolate and passion fruit at Casa Velha in Portugal, so back home I developed a recipe based upon that idea without trying to copy the dish at Casa Velha. The end result was … Continue reading Dark Chocolate and Passion Fruit Tartlet
A dessert that we had at Alma in Lisbon that we really liked, was more or less the combination of three desserts that are already on my blog: Almond ice cream (leave out the cherries and crumbled amaretti)… …almond madeleines… … Continue reading Almond Ice Cream, Almond Madeleine, and Orange Curd
Clafoutis is a famous French pie with cherries. You can find my rendition of the classical version here. Since cherries work well with chocolate, I thought there must also be a variation with chocolate. Some googling did indeed confirm that … Continue reading Chocolate and Cherry Clafoutis (Clafoutis chocolaté aux cerises)
Strawberries are in season and this cake is a simple yet delicious way of serving them. It is an Italian recipe without whipped cream like in this strawberry cake and I reduced the amount of sugar, so it is quite … Continue reading Strawberry Cake (Torta di Fragole)
Baking seems to be popular when in lockdown, or at least the idea of baking must be, because flour, yeast, and other baking supplies are sold out everywhere. But pears were on sale and I had walnuts that needed to … Continue reading Pear and Walnut Cake (Torta di Pere e Noci)
Stefano of Italian Home Cooking, an Italian chef who lives in the UK, always has great authentic regional Italian recipes. When I saw this very unusual cake from Monferrato in Piemonte on his blog, I decided at once that I … Continue reading Italian Apple and Pumpkin Cake (Torta Monferrina di mele e zucca)
Elia suggested this recipe from Pati Jinich as the dessert for our Mexican feast. It is called “impossible” chocoflan, because the two batters look like a mess when you put them into the oven, but when the flan comes out, … Continue reading Chocolate and Vanilla Flan with Pecans (Chocoflan Imposible)
Scarpaccia is a zucchini cake from the northern coast of Tuscany. There are two versions: savory from the town of Camaiore, and sweet from Viareggio. I had already prepared and blogged about the savory version, so now it’s time for … Continue reading Scarpaccia di Viareggio (Zucchini Cake)
Tarte Tatin is a famous French tart that is often prepared with puff pastry, but the original is made with more of a shortcrust kind of pastry. In this variation I used pears instead of apple, and I used a … Continue reading Tarte Tatin aux Poires (Pear Tarte Tatin)
Pumpkin season has arrived. We did not have this pie during our recent trip to Italy, but the inspiration for it did come from Italy. Paola recently blogged about a pumpkin, gorgonzola, and pear tart. I have combined gorgonzola and … Continue reading Pumpkin, Pear, and Blue Cheese Pie (Crostata con zucca, gorgonzola e pere)
A sweet spinach tart? Yes, really. It is delicious. I have discovered this original dessert from the North-Italian town of Reggio Emilia thanks to Simona who is from that region and has the wonderful Italian food blog Grembiula da Cucina … Continue reading Erbazzone Dolce (Sweet Spinach and Almond Tart)
Stefano Arturi is an Italian food blogger who lives in the UK and has blogs in both Italian and English. He always has interesting traditional recipes and does a lot of research about the historical background of recipes. Recently he … Continue reading Scarpaccia Salata (Savory Zucchini Cake)
Nathan Myhrvold, known for the 2,500+ pages Modernist Cuisine, has done it again and has published Modernist Bread, another 2,500+ pages reference book. It consists of 5 volumes, 1 with history and fundamentals, 1 about ingredients, 1 about technique, and … Continue reading High Hydration Bread
I had never heard about Kräuterprinten until I noticed I would need them to prepare Sauerbraten. I googled them and found out they are German spiced cookies that are not available around here, so I decided to bake them myself. They … Continue reading Kräuterprinten (German Spiced Cookies)
Darya has a wonderful blog and I especially like her Middle-Eastern recipes as they are so new to me and always delicious. Last year she posted a recipe for Iraqi date cookies that I put on my list of recipes … Continue reading Iraqi Date Cookies (Kleichat tamur)
In the Netherlands it is customary to treat your co-workers to baked goods for your birthday. These are usually sweet, but can also be savory (in that case, it’s usually sausage rolls). The baked goods can be either store-bought or … Continue reading Wholemeal Stevia Apple Cinnamon Raisin Muffins
Happy New Year, everyone! That 2018 may bring you a lot of great food. I am not really a new year’s resolution kind of guy myself, as I believe you don’t have to wait until January 1 to make a … Continue reading Spelt Stevia Speculaas Madeleines
This recipe started as a joke, but it turned out so good that I will make it more often! Dutch pea soup (erwtensoep) is a winter favorite in the Netherlands. When I found some leftover dried split peas from last … Continue reading ‘Dutch Pea Soup’ Muffins (Erwtensoepmuffins)
I am on a mission to gain lean body mass, and this involves a lot of nutritious but at the same time tasty meals that I can easily take with me to work. Meals should be high in protein and … Continue reading Red Lentil Muffins with Indian Spices
Sachertorte is a famous cake from Vienna that I had never made before. Thanks to CampariGirl’s post I was reminded of it. A Sachertorte is a chocolate cake with two layers, separated by a layer of apricot jam and finished with a … Continue reading Sachertorte
Lately I’ve been creating recipes to make snacks that keep well at room temperature, are nutritious, tasty, and easy to transport. These savory muffins made with chickpea flour (garbanzo bean flour) certainly fit the bill. Chickpea flour is very high in … Continue reading Chickpea Muffins with Sundried Tomatoes or Peas
Duivekater is a traditional festive bread that originates in Amsterdam and surroundings and is now still popular in the Zaanstreek where I grew up (and still live), just north of Amsterdam. There are sources as far back as the 16th … Continue reading Duivekater
Stefan's Gourmet Blog 