Ingredient: Lemon

  • Humpy Madeleine

    Humpy Madeleine

    The madeleine, traditionally eaten without any additional flavors, is typically enjoyed with a cup of coffee or hot chocolate. Easy and quick to make, this childhood favorite is baked into soft shell-shaped cake and can also be made with chocolate chips, chocolate coated, lemon peel, orange or orange blossom!

    There are many legends and stories to how madelines have originated. One of the stories around this iconic cake is that it has been created in 1755 in the castle of Commercy. Duke Stanislaus of Poland organised a reception, but his chef and cook had an argument and left Madeleine, a young cook, alone in the kitchen. She used her grandmother’s recipe and made shell-shaped cakes with it. It was such a success that the duke named the cakes after her and Commercy became the world capital of the Madeleine.

  • Cardamom Infused Lemon Curd Cake

    Cardamom Infused Lemon Curd Cake

    Cardamom and citrus are always an enjoyable combination with tea. So I combined these 2 flavors into a cardamom infused lemon curd cake.

    It comes with a spongy texture along with a creamy one making it a great tasty contrast. The curd recipe is based on the one made for my sweet & sour lemon meringue pie.

    Let me know if you know other interesting flavor(s) that could pair nicely with the lemon.

  • Fistik Sarma

    Fistik Sarma

    I had the best Fistik Sarma during my recent trip to Turkey. It was soft with a strong green pigmentation and a dominant taste of pistachio.

    I wanted to replicate this recipe once I got back home, but was only able to find recipes in Turkish. I had to watch a few videos to get an idea of how to make it.

    For a modest variation, you can use a combination of walnuts and almonds for this recipe.

    Fistik means “pistachio” in Turkish, but it is also used as a compliment for a pretty girl.

  • Brandy Snaps

    Brandy Snaps

    Brandy Snaps are a popular dessert in the UK. It doesn’t require a lot of ingredients and it is not very technical but they are so good.

    Having fresh ginger instead of powdered ginger makes a big difference.

    I would also recommend dark chocolate compare to white chocolate because the snaps are very sweets and a darker chocolate balance well.

    Adding brandy in this recipe is not a must. Brandy was supposed to come from branded that mean burned and not from the famous alcohol.