Blueberries are deliciously sweet right now and this loaf cake is a perfect way to show off this berry. The almond flour is nutty, adds moisture, tenderness and makes it denser. The lemon zest adds a concentrated lemon flavor without the acidity of the juice. I chose a lemon glaze from a different source (addition … Continue reading
This is a component of a Mexican recipe that Yotam Ottolenghi developed with one of his test kitchen chefs, Ixta Belfrage. I have never tasted such well balanced, flavorful pickled red onions. They are perfect for Mexican or Tex-Mex recipes with the addition of shaved lime peel and hibiscus flowers. Hibiscus flowers are a popular … Continue reading
These cheese filled crepes with a touch of rosewater are the perfect dessert following an evening dinner. Drizzled with a light, honey syrup, then followed with a dusting of confectioners’ sugar and a few rose petals was an impressive finish. I first saw this recipe in Food and Wine (2014) and then recently bought Yotam … Continue reading