Fresh strawberries and mint are a classic combination. So are chocolate and peppermint. All these flavors come together in a refreshing fruit tart with a peppermint-flavored crust as well as custard filling. Thanks to a high concentration of menthol, peppermint has a stronger flavor than it’s cousin, spearmint, and is used more frequently in desserts. … Continue reading Strawberry Peppermint Tart
For my latest column in The Knockturnal, I wrote about my vegan twist on Lebanese rice pudding, made with almond milk instead of the dairy variety and topped with roasted, slightly sweetened, cinnamon-and-salt-infused almonds. I came across the original recipe for rooz ib haleeb, as the pudding is called in Arabic, while flipping through The … Continue reading Almond Cinnamon Rice Pudding
Bourekas, savory pastries popular in the Middle East, have a long and interesting history, as described by food writer and photographer Tori Avey. They originated as deep-fried dumplings in Central Asia and made their way to Turkey, transforming into flaky, filled pies called bureks. The pies reminded Turkey’s Sephardic Jewish community, who settled in the … Continue reading Bourekas with Dandelion Greens, Goat Cheese, and Caramelized Onions
In Undertale, a retro video game popular with the kids in my after school cooking class, butterscotch pie has the power to heal the protagonist, a small child lost in an underground world filled with monsters. After coming across the pie in the video game, several students asked if I could teach them how to … Continue reading Butterscotch Pie with Apricot Oat Crust
When my husband was around 8 years old, he and his family moved from New York City to a small town in rural Kentucky. His babysitter, Edith, a Kentucky native, would bake unsweetened buttermilk cornbread, a staple of Southern cooking. This is my variation on Edith’s hand-written recipe, made with coarsely ground cornmeal rather than … Continue reading Southern-Style Buttermilk Cornbread
Coconut macaroons (not to be confused with French macarons) are a classic spring holiday dessert with origins in 18th century Italy. The flourless cookies are served at Passover seders and also shaped into “nests” to fill with Easter candy. I am not a fan of the store-bought variety, which is often sticky and overly sweet. … Continue reading Chocolate-Dipped Hazelnut Macaroons
In my latest post for The Knockturnal, I shared my recipe for chocolate-chunk-filled tahini almond squares. There is no flour or butter in these blondies, just finely ground almonds and tahini, a sesame paste used in Middle Eastern cooking. The flavors of almond and sesame may seem like a strange combination, but they work extremely … Continue reading Tahini Almond Blondies
Kitchen tales from Cape Town - a recipe blog by Teresa Ulyate
Clean, healthy recipes with nutrition at the roots of each one
A daily guide on “What to cook?" And "How to cook?”
....and quite well as well !!
