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.
Cake. There is nothing that screams celebration more than Cake. And while I love plain simple pound cakes, this one in particular, I love the effect that a layer cake brings to the table. There are so many endless options and variations possible by just changing one component. Preheat the oven and let the creativity fly.
Today I am sharing the recipe for a classic genoise. A genoise is an Italian sponge cake. Its different from the american sponge cake in that it contains butter, adding the much loved butter flavor to the light and airy sponge cake.
I have been making this genoise recipe for a while now. It was one that I used during my The Pink CakeBox days, when people requested a fresh fruit cake. I have passed the recipe to my friends and family and everyone loves it. It yields a lovely sponge with a slight buttery flavor and the best part is it doesn’t require any separation of eggs.
I have been feeling a little uninspired to post lately and thats why the less frequent posts. Hopefully I will get out of the rut soon, because I do have a few posts lined up with new recipes.
Given today is a Sunday and given that we were out till late last night, I woke up way too early. Since I could not get back to sleep I thought I would blog about these lemon waffles with blueberry compote that from the Best American Breakfasts cookbook that we ate last Sunday.
I love breakfast. Now that we are in Dallas, every weekend you can find us hitting some new spot for brunch. I hardly try dinner or lunch items anymore because if there is brunch on the menu then thats what I am having. I will not be exaggerating if I say that I can have breakfast food for all of my meals. So I was pretty excited to get this book.