In our first chocolate article we will dive for a while into the history of chocolate and of the chocolate tart in particular, and we will make our own healthy variation: a tart with dark chocolate, pears in grape molasses and a base made with extra virgin olive oil
In our new sweet Christmas article we will see impressive Christmas cakes from other countries and we will bake our own, prepared with extra virgin olive oil, flavored with spices, decorated with a spicy strawberry jam cream… and sprinkled with walnuts, bran sticks and lots of love!
In our new sweet, Christmas article we get inspired by Argentinian alfajores cookies, learn about their history and variations and make our own Christmas sandwich cookies with creamed honey.
In our new sweet article we prepare a nerdy birthday cake, Eat Dessert First Layer Cake with walnut dacquoise, caramel mousse, apple jelly, crème diplomate and nougatine crisp, and research the birthday cake in its American and European variations.
A sweet article about our Greek cheesecake with cinnamon biscuits, anthotyro cheese mousse and homemade quince and rose geranium jam, along with a trip from Ancient Greece to New York to learn about its history.
A nerdy article dedicated to the queen of custards, pastry cream: history, science, techniques, recipe… but also its variations in French pastry, how to make them and in which desserts to use them.
In our new sweet article, we make pancakes for breakfast and research -as always- their history and variations all around the world. Crepes, tiganites, pfannkuchen, naan, æbleskiver, tortillas and many more… We found pancakes in every corner!
In search of the answer to our muffins or cupcakes dilemma, we turned to psychology, learned their history and of course baked our own vanilla mini cakes with candied fruit and chocolate frosting.
An article dedicated to Greek halva and especially halva Farsalon, through the eyes of a specialist artisan, Theodosios Belederidis.He told us everything… except for his secret!
A small tribute to miss Pasta Flora, studying her origins, her relatives worldwide and some interesting styling choices of hers, along with our own recipe, inspired by chef Jacquy Pfeiffer of the French Pastry School in Chicago.
A guide of criteria for the choise of the right recipe, dedicated to all the dessert-lovers who found a seemingly “easy” recipe, started preparing it full of dreams and hope… And then, there came tears and anger…
We love Greek custard-based desserts -such as the one called galaktoboureko and another one named bougatsa- and of course we adore tarts… We combined all those in our own tart with semolina custard, light and delicious!
Pagoto, granita ice cream, sorbet, gelato, parfait, paletas, dondurma, kulfi… love for ice cream is universal!