A few weeks ago we needed a smaller sponge cake for a dessert we served in the restaurant and I made up this recipe. For the asian-inspired dessert we served that time we added matcha tea, but today I have made them a bit more Christmas-like as in Sweden with saffron and raisins instead.
Today I invite you to the breakfast table with chia pudding with saffron and warm apples.
If you are cookbook maniac just as I am, you probably have heard about the book Persiana from the author Sabrina Ghayour? This is her second book that recently was published in Dutch. From the book I have chosen a Persian stew with quince and saffron. In the book its made with lamb but I decided to make it with celeriac instead.
In Sweden, it is very common to prepare your own christmas candy. We gather with family and friends and make caramel, marzipan, gingerbread and chocolate for a whole day. We drink mulled wine, do small talks, cooking and trying not to finish all goodies. Finally you roll home with a full stomach and hopefully a bowl of homemade candy to enjoy for Christmas (if you didn’t eat it all during the making of…).
October means to me that the real soup-season has started. Preferably with a lot of flavor and tasty vegetables. Today I serve a comforting soup with courgette and saffron.
When in Spain a few days ago for work, I of course also visited the Mercado de la Boqueria in Barcelona. The giant food market is to be found in the middle of the city, along Les Rambles where all tourists and pickpockets thieves come together. I visited the market together with my husband and a student Frederique. Luckily we found out already a few days before our trip that we both share the same interest. FOOD! Great fun in other words!
