Moroccan baghrir was one of my favorite breakfast choices when I was in Marrakech. I remember seeing the ladies prepare it over a cast iron griddle. So here I am with my nostalgic tendencies trying to recreate my Moroccan breakfasts.Read More
The tagine pot, a symbol of Moroccan food and culture. On top of its beautifully hand-painted designs, the tagine pot does a great job in trapping aromas and flavors in stews. These yummy stews, made of chicken, beef or fish, are also referred to as tagines. So, in simple terms, the tagine can either be the pot or the dish.Read More
Rainy days call for baking sweets. And not just any sweets but Moroccan sweets! When you miss the country, you settle by making its local foods and indulging in them. What better treat to do this with than Moroccan almond and orange ghriba cookies?Read More
Winter is still here but that doesn’t mean we can’t treat ourselves to a healthy and yummy treat. This banana, strawberry, and carrot smoothie bowl was so yummy that even the kids liked it. The trick is to add more fruits than vegetables to give it a sweet taste.Read More
The arepa is such a popular meal in Latin America, especially in Colombia and Venezuela. It’s so popular that the origin of it has not been settled. Historians believe it originated in either Colombia or Venezuela. It may have been that the countries created it simultaneously since they share borders.Read More
Creating recipes take time, a lot of patience, and a whole lot of ingredients. Sometimes a recipe will be successful and other times it’ll be a disaster. This is when you’re ingredients go to waste unless you still eat your creation. Sigh.Read More
Blood oranges, they’re such amazing fruits to bake with. They are the perfect blend of sweet and sour. It’s no wonder this blood orange loaf cake came out so yummy and moist.Read More
It’s been a while since I posted a book review. It’s not because I haven’t come across great reads. On the contrary, I’ve come across more than enough good books to post on here. Most of my time has been spent in the kitchen baking and trying out new recipes.
Yesterday we tried making pizza. Let me tell you, it was a long process and this was without making the sauce from scratch. It wasn’t the best tasting pizza but not the worst either which is why I won’t post any recipe for it. But this is what learning is all about, right? We also made pigs in a blanket and binged on Loacker wafers. It’s fair to say that it was an indulgent night.
The night ended with me continuing a new culinary book I’ve been reading. It’s called Keys to Good Cooking by Harold McGee, a New York Times Bestseller author. It’s not a cookbook but I would call it a kitchen essential. McGee breaks down the processes in making food. For example, McGee will explain why your meat is too dry or how you can keep it juicy. He also delves into several ingredients and what they can be used for. A bonus is for his quick explanations on processes such as making jams and spreads.
Making your own blueberry jam is a great alternative to buying. It may not be the cheapest, depending on the fruit, but it’s good to know what you’re putting in your jam. And you can get more creative too.
The recipe below is based off of old fashioned ingredients and methods. One of the main ingredients is honey. After all, honey has been used as a preservative and sweetener since 6000 B.C.E. That’s around 8000 years. So why not keep using it?
Ancient Greece took part in canning and preservation by mixing honey with fruits and then storing in jars. This form of preservation improved as other countries added more steps such as cooking the mixture together.
Today there are a variety of modernized recipes with new ingredients such as pectin and gelatin. But for now, we’ll keep it simple and old fashioned.
Nothing sounds better than having cinnamon rolls in January. And for the Swedes, nothing goes better than cinnamon rolls, or kanelbullar, at fika time. Why, you may ask? Well, smelling the spicy pastry baking in the oven while it’s snowing outside always makes for a great winter’s day.
Below is a recipe for traditional mini cinnamon rolls. Take note that these cinnamon buns are not as sweet as the regular North American cinnamon rolls. That’s how Sweden likes it.