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Monthly Archives: September 2016

Mini Rhubarb Galette

For the crust I used unbleached wheat flour. I simmered the rhubarb in sugar syrup with vanilla until soft, then thickened the syrup with cornstarch and poured that into the base and topped it with pieces of rhubarb.


Raspberry Brownie Cheesecake


This beautiful dessert has a brownie layer topped by cheesecake topped by whipped cream with raspberries. I deviated from the recipe by swirling raspberry jam into the cheesecake layer to increase the raspberry content.


If I were to make this recipe again, I would reduce the butter in the brownie mixture as it oozed out of the sides a little while baking. Of course this is not intended to be a healthy dessert, but if the butter is leaking, there’s more in there than is required.


I decorated with a few edible flours, a raspberry leaf, some chocolate curls and some fresh raspberries. Because I took this to a party I did not get a picture of a single slice until almost too late.


Squash-Feta Ravioli in Tomato-Chard/Mangold Sauce


This ravioli is stuffed with hubbard squash, feta cheese and sage, in a pastry made of unbleached wheat flour. The sauce is chopped and simmered tomato with wilted chard/mangold leaves.


Raspberry-Rhubarb Pie

I used unbleached flour in the pie crust.


Charred Grilled Peppers with Tzatziki


These peppers with fresh tzatziki were a salad served alongside ravioli.


Chocolate-Cherry Scones


These scones are made with cocoa powder in half the dough, and dried cherries in the other half.


Lemon Kale Soup



This soup was influenced by asheh hooboobaat and blackeyed pea and chard stew.


  • 2 cloves garlic
  • 1 tablespoon cooking oil
  • one medium onion
  • 1/4 teaspoon turmeric
  • 100 grams kale
  • 1 handful parsley
  • salt
  • pepper
  • 400 grams (cooked weight) butter beans
  • juice from 1/2 lemon


Heat the oil on medium heat in a deep pot. Dice the onion and garlic and add it to the pot. Reduce heat and cook on low until the onion is soft.

While the onion and garlic are cooking, cut the kale into ribbons, removing any thick stalks.

Dice the parsley roughly and set it aside.

Add the turmeric to the onions. Add enough water to cover the onions, then add the kale and beans. Add enough water for the ingredients to move freely. Simmer on medium until the kale is cooked, then season with salt and pepper.

Remove from the heat and mix in the parsley and lemon juice.