Sweet Tahini buns or halva buns are a Turkish bread made from tahini, brown sugar and pastry dough.
If you know me I am a cookbook hoarder. And whenever I get a new cookbook I love going through it, oggling at the pictures, making mental notes of what I want to make from them and getting inspired. I have a fairly good collection of cookbooks and put a lot of thought before picking a cookbook out. Recently I got to a review copy for Food with Friends by Leela Cyd. I love cookbooks with beautiful pictures (well, you do eat with your eyes first, don’t you) and this one doesn’t disappoint at all. Each recipe is accompanied with perfectly styled photographs, tempting me to bookmark each and every recipe.
“Leela Cyd is from Santa Barbara, California. She is a lifestyle and food photographer, shooting for editorial clients such as Sweet Paul magazine, Kinfolk and Conde Nast Traveler. Food with Friends: The Art of Simple Gatherings focuses on accessible, quick and joyful food to share.”
At a very young Leela traveled with her photographer dad as an assistant visiting countries like Spain, Morocco, Laos, Myanmar and South India, and you can find a lot of influence from her travels in the recipes that she shares in her cookbook, which is what I love about this cookbook.
Aah Friday! And I have just the right thing for you to bake this weekend- chocolate zucchini bread. I love when I can eat my vegetables in baked goods. It kind of makes me feel a little less guilty eating them. I know the purists would consider it cheating but it does help when the baked good has whole wheat in it and wheat germ, besides the lovely goodness of chocolate, right?
Moist and chocolatey is what this bread is all about. You don’t taste the zucchini, but enjoy the moistness it lends to the bread. Zucchini like carrots adds moisture to quick breads, making them utterly delicious and difficult to refuse.
I have posted a zucchini lime coconut bread before and shared it recently with my friends at TooBu.org , and this time thought will make the equally delicious chocolate version. This recipe is adapted from the Double Chocolate Zucchini bread on Sally’s Baking Blog. I did not add the chocolate chips since I was out of them and even though I am sure they would have made this bread double special, I was still really happy with it.
I know I am not doing a good job of keeping the blog going these days but I am hoping this gets corrected soon because while I am not blogging, I have been cooking and trying new recipes out and the pending post lists just keeps growing.
I realized I have not posted a new bread recipe for some time now, so today thought of sharing this basil and parmesan spelt bread recipe that I tried recently.
Its an adaption of the whole wheat bread recipe I have posted before. Instead of whole wheat flour I used spelt flour and wheat germ in this bread. I love spelt flour and while mellower in taste than whole wheat, some claim it to be healthier. According to various health sites, Spelt is high in vitamin B2, niacin, manganese, thiamin, copper, and magnesium. There are varying arguments though on whether spelt is more nutritious than whole wheat, but it still has its share of nutrition and is great if you are making a switch from regular flour to more wholesome grains. Also, the greater solubility of spelt protein makes it easier to digest than wheat, and thus making the nutrients more easily available to your body.