RecipeMuncher

Not one to be afraid of massive amounts of ingredients – I have made this cake, after all – I must confess that I almost gave up baking the cake on the photo. Almost. Reading the recipe with a calculator on hand I shrieked at the idea of using nearly 400g of butter, 500g of sugar and – my goodness – over 700g of flour in one single cake; a recipe that would pretty much empty my entire pantry. :

I love making jams at home. You get to control the amount of sugar and also avoid the addition of "hard to pronounce" ingredients in it. I never knew making jams can be so easy! Our jams are always homemade and I make them with various seasonal fruits available. Some of our favorites include the Pomegranate jam, Plum Jam and Orange Marmalade giving a variety to our morning breakfasts!

I had a

Last year, I made jam for the very first time. The process was pretty simple and straightforward and not as daunting as I had thought it would be. Yesterday, after a very long time, I made another batch of the same jam. I used my original recipe but made a couple of changes. This time I added a splash of balsamic vinegar to the strawberries while they were cooking. I also substituted the cloves

This recipe is inspired and adapted from Matthew Kenney’s new cookbook, “Every Day Raw Desserts”. I got his book back when I was in Oklahoma studying in his academy and I have to say that cookbook is an amazing resource for delicious homemade raw desserts. I was particularly drawn to a recipe in [...]

I’ve been trying, for a while now, to cook and bake using seasonal ingredients – influenced by my good friend Ana Elisa – and for that reason this recipe was kept on my messy files for almost a year. Finally the peaches are in season and I could make it – this jam is so delicious it was worth waiting that long for it.

The pandoro itself is not very sweet, therefore perfect to be eaten with the

Yeasted challenged, fear not: these buns are absolutely easy to make and good to finish up that jar of jam that has been around your fridge for weeks (months, maybe?).
It’s not even right for me to take the credit over these – the standing ovation should go to my stand mixer.

Jam buns
from DH mag #14

2 teaspoons active dry yeast
5 tablespoons caster sugar
¾ cup (180ml) lukewarm whole