Another request from a follower are these gorgeous delicate little raisin cookies. They are lovely with a strong cup of Persian Chai and keep well in the fridge for a few weeks. Be careful though they are so easy to eat you could easily consume an entire plateful before you know it!
This week has been absolutely lovely, not least because of the amazing weather we are having but also because I spent the day at Wimbledon with my team enjoying some lovely company, great tennis and wonderful food!
My grandmother was a wonderful women. She had a huge heart and amazing spirit. She loved to cook and her cooking was incredible! To this day when my dad cooks he references her cooking and sometimes he will taste something that catches him off guard and you can see it brings back memories of his mum, my mamanie, and he smiles.
This one is a request from one of my followers. It is a delicious dense, moist cake with a lovely delicate flavour and super easy to make. I haven’t made it in ages and wanted a fresher picture than the one I posted on instagram months ago so I decided to make it again this morning before work as I was woken early by birdsong…literally!
I went to Paris last week for a day. Have I mentioned that? Pretty sure I have, just once or twice!
In an attempt to feel the joys of spring despite this cold damp weather we are having I have had a few evenings of playing around with some ingredients in my little Persian kitchen. This lovely little orange blossom & cardamom cake is the result.
The weekend started like this….
Me: “Kasper, you could help mummy make some cakes this morning if you like?”
Kasper: “Hmmm I could, but I’m not gonna!”
Baklava is sweet, sticky and flaky at the same time. It is the ultimate over indulgence and generally made using filo pastry, butter, nuts and syrup or honey…
Green cardamon has a slightly resinous and aromatic flavour and I find is best used in sweet dishes than black cardamon. Black cardamon is great to use if you want to add a touch of smokiness and a coolness similar to mint to a dish…..
I can’t remember exactly why but my Uncle had, by the time we arrived back, covered the choux pastry that my Aunt had left out to settle with a damp cloth …….