November 29, 2011
Just when I thought my Cheesecake Brownie couldn't get any better, I found out it actually can. The addition of homemade raspberry preserve makes this dessert an instant winner. With fresh raspberries available all year round, there's really no need to wait for summer, although, of course, raspberries are best when in season. To make this cake, just follow my previous recipe, but use a full tub of cream cheese and omit the hazelnuts and coffee. Reserve 1/2 cup brownie mix and drop teaspoonfuls of batter and preserve all over the cheesecake layer, then create the swirls.
November 27, 2011
Cheesecake and Brownie, who would have thought? Two of the most famous desserts in one fascinating combination. Luckily, making a vegan version is simple enough and the result...heavenly. I'd already made a cheesecake which came out great, so all I needed was the brownie to go with it. I found a great eggless brownie recipe on Chow Times and adapted it to make it richer and more fudge-like. Not all the recipes I try come out perfectly in the first attempt, but with this one everything was just right.
November 19, 2011
One of the most rewarding experiences I had during my two and a half years in Dubai was Ramadan. Fasting with my Muslim friends from sunrise till sunset, breaking the fast together, inviting each other out for Iftar and enjoying authentic Arabic buffet at Egyptian or Lebanese restaurants are memories very dear to me, especially since this is the fourth year away from them during the holy month. This post is dedicated to them.
November 17, 2011
Some of my earliest memories are connected to old Indian movies - dramatic, tear-jerking stories of love and family, tradition and culture, and happiness celebrated through music and dance. It wasn't until 1998 that I discovered the magical world of spices and the endless flavours that make Indian cuisine unique.
Indian sweets rely on semolina, besan, vermicelli, rice, carrots, mangoes, pistachios, almonds and dairy to deliver unique tastes and textures and are commonly flavoured with rose water, saffron and cardamom. Not many fruits are found in typical Indian desserts and among them mango is the most extensively used. It gives each dish a gorgeous yellow/orange colour and a deep fruity taste. Before finding this recipe on RedChillies I'd only had mango in the form of smoothies and juices. A quick scan of the ingredients and I was immediately hooked: semolina - one of the best things ever created.
November 15, 2011
I rarely make recipes without having some sort of idea how they will turn out. When I stumbled upon Happy Herbivore's recipe I was intrigued. BEANS??? The brownie pictures looked so good, I just had to make some myself. These brownies are a surprise for anyone who tries and finds absolutely no vegetable taste in them. For me the surprise was triple: I'd never had beans in my sweets and I'd never eaten black beans or rolled/instant oats before. More reasons to look forward to making these goodies.
November 13, 2011
Thirteen years ago I was introduced to the magical world of spices and I've been using them in my cooking ever since, not only in Indian dishes, but also in Romanian ones to add extra flavour. It's funny how, in spite of my weakness for desserts, I've only tried a few types of Indian sweets, like gulab jamun, ras malai, gajar ka halwa, sooji ka halwa and burfi. I've watched dozens of Hindi movies and craved the famous laddoos every time I saw them shown at weddings or festivals, I've also read a lot of recipes, but somehow I always got discouraged to make them due to their high sugar content.
November 12, 2011
Mille-feuille (thousand sheets), also known as Napoleon, is a classic French dessert made up of alternating layers of puff pastry and pastry cream, with a black & white pattern icing. Although it is ready in just a few easy steps, making the cream from scratch and creating the icing pattern can be daunting for someone who's never done this before.
November 05, 2011
Have you ever baked something that smelled so good you'd literally count the minutes until it was out of the oven? Then you'd quickly pass it from one hand to the other not to burn your fingers and blow into it to cool it down faster so you can finally take a bite? These citrus muffins are that good!
November 02, 2011
Stuffed peppers used to be one of my favourite dishes when I was back home. In over two years of veganism I made so many new favourites, I almost forgot the old ones. When I got tired of spaghetti bolognese, I wondered what else I could do with soy mince...and I remembered.
This is a popular dish in many countries, with different names and stuffings. It is great with vegan yogurt, sour cream, cheese, or pickled vegetables. If you'd rather not use soy in this recipe, you can opt for seitan or mushrooms. However you make them, I know you'll love these hearty, delicious stuffed peppers. Just try them.