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
This one-bowl recipe is my vegan twist on jeera biscuits, a South Asian cookie studded with toasted, fragrant cumin seeds. Typically made with butter, the salty-sweet biscuits have a similar texture to shortbread and are often eaten as a teatime snack in India and Pakistan. I swapped coconut oil for butter, yielding a soft, … Continue reading Coconut Cumin Cookies
Peanut butter and banana are the main ingredients in this moist, dairy-free cake, but the crumb topping is the real star of the show. Made with roasted peanuts, brown sugar, and olive oil instead of butter, the topping is light, salty, crunchy, sweet, and addictive. Both batter and crumb have relatively few ingredients, and are … Continue reading Peanut Butter Banana Crumb Cake
Hamantaschen are triangular, jam-filled cookies served on the Jewish holiday of Purim. Variations on the fillings are endless – I’ve even come across savory ones, like the New York Times’ caramelized onion and poppy seed hamantaschen (read more about the recipe, and the history of Purim, here) – but I had yet to encounter hamantaschen … Continue reading Chocolate Strawberry Hamantaschen
After sharing a batch of banana brownies with coworkers, a debate broke out over which dessert I should bring to the office next: more brownies or a classic banana bread. I split the difference and came up with this rich, chocolatey loaf, which straddles the line between banana bread and chocolate cake with its frosting-like … Continue reading Chocolate Pecan Banana Bread
Mashed banana makes a great addition to blondies and brownies. A few years ago, I developed a recipe for banana, hazelnut, and chocolate chunk blondies. This time around, I incorporated banana into pastry chef Nick Malgieri’s “Supernatural Brownies,” so named after he attempted to double a fudge brownie recipe but forgot to increase the flour, … Continue reading Banana Brownies
Whenever a pizza craving strikes, I tend to bake it from scratch at home. The other day, I made a rare exception, and visited Brooklyn with friends to sample some of the borough’s best pizzas. My two favorites – a thin-crust slice from Best Pizza topped with ricotta and caramelized onions (and baked in a … Continue reading Focaccia with Ricotta and Caramelized Onions
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 !!
