Oat Pudding w/ Blood Orange & Clove Compote

Like rice pudding but with oats. Made seasonally appropriate and deeply delicious with a blood orange compote, made veegs with hemp milk.

Blood oranges pair well with all sorts. Almonds, cardamom, chocolate, cinnamon, fig, ginger, rosemary, and cloves as we’ve used here. Continue reading “Oat Pudding w/ Blood Orange & Clove Compote”


Polvorones de Limón

These lime shortbread from Spain are incredible. And you are gunna have to try these at your earliest chance – even if you’re not cookie boxing this year.

It’s the icing sugar that does it. British shortbread is made with caster sugar and let me tell you people, we are missing a trick. The icing sugar brings a lighter, even creamier touch to the whole shebang.

Reserved for Christmas and more traditionally New Year’s, the round shape is associated with the sun, not so oft seen at this time of year. Continue reading “Polvorones de Limón”

Stuffed Apricots

I dream of these little babies. Have done since the first time I had them in a Turkish restaurant in Stoke Newington years ago. So far back in fact, that restaurant isn’t there anymore.

These dreamy, delicate iconic Turkish morsels, Kaymaklı kayısı tatlısı in their mother tongue, hail from Cappadocia. Where fairy chimneys dominate the landscape and underground cities rule beneath. I’ve not made that up. Continue reading “Stuffed Apricots”

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