This is a cake with no added fats. It is a moist all-in-one cake, my type of cake, completely hassle-free to make. And banana bread is such a great way to use up all the over ripe fruit. I also add the juice of one lemon and it retains a very good
I made a light cheesecake, baked custard and cake all in one, my day of trying out new recipes in the hotel. It is also gluten free as we use cornstarch instead of flour, just a fabulous recipe…. I added figs and honey this time and the tasting bit is always the best part…silky, smooth yet a cakey texture with a defined honey flavor… … Read More Gluten free Greek honey and fig Cheesecake….. using myzithra or ricotta
Supper tonight is a simple tart with fresh poached salmon, and Toasted Walnuts accompanied with a simple mixed leaf salad. I like the texture of the finished pastry of this recipe. Always willing to try something new, I added a whole egg rather than an egg yolk to the dough and I ended up with a very workable dough with literally no cracks and … Read More Salmon and Walnut Tart
How can I describe the flavor? It is like eating the best tasting apple with a caramel undertone. This is the jujube, the Korean, Chinese or Indian date …. a pop-in-the-mouth morsel full of flavor.
A very unusual fruit and quite delicious, yet I find I am unable to eat too many…. In Texas Jujube has become very trendy recently and is being cultivated and sold as a dried health food.
As the evening approaches, the weather is cooling down slightly and there is a gentle breeze. The summers here bring abundant fresh fruit and vegetables and for tonight I am using fresh ingredients with reduced cooking time to retain all the flavors and goodness. I am preparing baked crustless ricotta in earthenware dishes, a salad of roasted vegetables with local limes and olive oil … Read More Quick meals: Baked crustless Ricotta and roasted vegetable salad
Maltese Cherry Pastini are gluten free and lactose free and incredibly easy to make