In addition to my previous post, here’s a recipe for vegan white sapote ice cream. And it’s a great opportunity to get a peek into my kitchen and learn how I cook.
It was one of the first tips I got, after I had learned what these green fruits were that smash on our roof with a loud bang. Just freeze them and you have instant white sapote ice cream. True, but I found a much better way to make white sapote ice cream.
No ice cream maker needed.
For me, cooking classes are the perfect way to introduce my students to new dishes. And vice versa, to learn about new dishes myself too! That’s how this Pumpkin Bread with Sweetened Condensed Milk came into my kitchen.
Continue reading “Pumpkin Bread with Sweetened Condensed Milk“
Making healthy date nut balls don’t take hours of practice. Just look in your cupboards, check your ingredients on Google and a useful recipe will show up. At least, that worked for me!
I think every American has it. In Europe (and probably the rest of the world) it’s much harder to get. But slowly more and more people using it there too and learning about this magic powder. I used it in this chewy, Spicy applesauce cake with walnuts.
I guess I shouldn’t have sold the hide before I shot the bear.
Oh sorry! No please, read on. It’s not going to be brutal at all. It’s about a very good Italian plum cake and the weird way we Dutch express ourselves.
Waiting for some baked goodiness to cool down enough to eat it, is one of the hardest parts of baking. I’ll keep on dribbling to the kitchen, sniffing up the good aromas, testing if it’s cool enough to cut of a piece, trying to keep in mind these Fruity Oat Bars are completely worth it.
Last Sunday I taught a No Recipes Class. But how does that work, cooking without recipes? Well, you can feel inspired by a nice color combination. Like I was when I came up with this Lavender Peach Dessert!