Breakfast is served 🙂 sweet, fruit-based breakfast or salty food. Which breakfast-type are you? Rounded
A Good Match This post will make you hungry 🙂
Walnut revani, Mandarin revani, cake (recipe), Chamomile cake (recipe), Cranberry Vanilla Cupcakes (recipe), Almond cookies (recipe), Vanilla Butter Cookies (recipe), Poppy seed ravani cake (recipe), Cinnamon Vanilla Cupcakes (recipe) Sounds like a fun new challenge. 🙂 52 Week Photo Challenge: Week 2 – Food
The Flavor of Ajvar Ajvar (pronounced I-var, aivar) is made from baked and grinded red peppers which are then cooked on a low heat with salt and oil. Everyone’s grandmother makes the best variety, people are so passionate about ajvar, and many families have recipes that go back generations. In response to new Weekly Discover Challenge Blogging the Senses (inspiration Food and Culture).
250g butter unsalted 150g sugar 400g all-purpose flour 1 tsp vanilla extract 1 tbsp baking powder a pinch of salt fruit jam (if you make sandwich cookies) icing sugar for powdering Preheat the oven to 180C. Cream together butter and sugar. Mix together the flour, salt and baking powder. Add flour mixture to the butter mixture, add vanilla extract, and mix just until combined. Roll on a lightly floured surface to about 1/4 inch thick and cut into circles. (with circle cookie cutter or any shapes desired) Layer the bottom of 2 baking trays with parchment paper and place the vanilla cookies, bake for approx. 18-20 minutes. Place cookies on a serving tray and use a sifter to sprinkle powdered sugar on cookies until coated. For sandwich cookies: Spread teaspoon filling fruit jam on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies. Garnish with a generous sprinkle of icing sugar. Weekly photo challenge: Circle sweet easy and no eggs vanilla cookies
Weekly photo challenge: Now Freshly baked holiday cookies 🙂
Revani or ravani cake (Poppy Seed Semolina Cake) is a traditional syrupy dessert. Preheat the oven to 180C. Beat the eggs and the sugar together in a large bowl, for about 5 minutes. In another bowl, mix the semolina, the flour, the poppy seeds, and baking powder. Add vanilla and lemon zest and flour mixture and blend lightly. Pour into an oiled cake tin. Bake in preheated oven at 180C for about 35 minutes until it is nice and brown. To make the extra delish honey syrup, simply in a bowl (or jar) with spoon stir well until melted the honey, water and lemon juice. When the cake has cooled slightly cut into squares and pour the syrup over it bit by bit. Let it soak up first before pouring any more on. Serve this extra flavor syrupy Poppy revani cake cold, decorate with lemon slice and sprinkle poppy seeds. Enjoy! For the cake 3 eggs 2 -3 spoons sugar 1/2 cup plain flour 1/2 cup semolina 1 tsp baking powder 2 spoons poppy seeds …