When I explain galettes to the people, I always say “It’s like a giant cookie but with fillings and a lot tastier.” Even French Canadians call it that way, filling their galettes with sweet ingredients.
However, term “galette” comes from the region of Brittany in France and typically made with savory ingredients using buckwheat flour. I got inspired by both ways and did a lot of research before putting my first galette together. I relied on seasonal berries, slightly unusual bitter Meyer lemons and my favorite thyme.
This recipe came out rich, delicious and needed just a splash or rosé to finish up what I started.
Continue reading “Blackberry Thyme and Meyer Lemon Galette”
I usually post my recipes on Sundays, but today I decided to surprise you a little.
I woke up to heavy rain and gusty winds on Wednesday. This kind of weather always reminds me of London where all that I ate for breakfast were: oatmeal and tea with milk. I remembered how good I exercised afterward and how full I stayed during the day.
Since I always have some nuts and dried berries in my drawer, the choice of breakfast dish was clear!
Continue reading “Oatmeal Breakfast Cups”
As a proud Russian, I sometimes miss my grandma’s comfort food. Syrniki, which entire female population of my family used to make, was my favorite breakfast before school.
My mom usually served it with sour cream, my grandma made it with strawberry preserves and my other grandma made it with apricot jelly. Everyone had the way to make and eat them. Today I would like to introduce you to something that warms my heart and brings warm memories to my head bite by bite.
Continue reading “Homemade Syrniki (Ricotta Pies)”
In between vanity and weekends, I usually get really hungry for sweets, but I just can’t let myself buy packaged desserts. It just doesn’t feel right to me. Plus you never know the full list of ingredients and the amount of sugar that the product contains. So obviously there is only one option: spend some amazing time baking lavender shortbreads on this beautiful (wherever you are its always beautiful) day.
Continue reading “Lavender Shortbread”
Hey! Long time no see! Christmas stuff has taken me by the storm. Relatives have started flying into the city one-by-one, presents need to be wrapped and dinner need a little rehearsal. Since I’m only here for a few minutes let’s look at the ridiculously easy recipe of rated pear that you may wan to serve on christmas night!
Continue reading “Roasted Bosc Pears With Honey and Herbs”
I love everything about panna cotta: it is incredibly easy to make, it is delicious and you can play around with ingredients as much as you like!
The traditional panna cotta is made with vanilla extract or bean, cream, gelatin and sugar but this year I decided to ditch the traditions and made my own “holiday” version. It was so darn good that our friend who happened to be at the Friendsgiving party came for the additional portion the next morning (he had to climb up the hill in San Francisco, which means a lot to me). I call it a success!
So here’s your Christmas table inspiration number two: cinnamon pomegranate panna cotta.
Continue reading “Cinnamon Pomegranate Panna Cotta”
Wow! I got hit by the storm of requests for this recipe basically in every single social media. You were so curious and responsive, so I couldn’t say no.
You found a pretty good deal if you stumbled upon this recipe surfing the internet because today I’m going to explain how to make scones both sweet and savory.
Continue reading “Instarecipe: Sweet and Savory Scones”
The recipe for banana bread became available to the public in the 1930s in America during the Great Depression. Then, each half of the half-eaten product was considered precious, and people refused to throw out even overly ripe bananas. At the same time, large producers of baking powder first hit the market. Two elements, at one time in one place, caused a boom of banana bread in America and have been a favorite treat ever since.
By the way, the name banana bread is nothing more but a tradition. The same products made with zucchini, apples or other ingredients are usually called cakes. The products itself is classified as “quick bread” because instead of yeast, it uses baking powder, which allows the dough to rise in the oven without additional proofing.
Continue reading “Banana Bread With Zucchini”
Recently I found a jar of concord grape jelly from Smuckers in my fridge. I remember that I got it for peanut butter-jelly toasts, but it didn’t go well because it is way too sweet for my sensitive pallet.
Instead of waisting the entire product and throwing it away, I gave it a chance in my cupcakes, and it came out pretty good and saved me some sugar.
So next time, before baking cupcakes, look into your pantry or fridge and see, maybe you also have Smuckers jar that you can use for the recipe.
Continue reading “Cupcakes With Concord Grape Jelly”