Candied Orange Peel

Candied Orange Peel is one of these ingredients I cannot imagine my storage cabinet without. It comes very handy especially in winter, when quality fresh fruit is not so easily available. It can add some zesty freshness to yeasted dough or gingerbreads.

For this recipe is important to get organic, unwaxed oranges preferably with quite thick peels.

You can make the similar preserve with grapefruits and lemons.

Candied Orange Peel

• 100g orange peel, chopped finely 
• 100g sugar
• 100 ml water

Make a syrup by boiling the sugar with the water. Add chopped orange peel and simmer until liquid evaporates and the peel becomes shiny and translucent ( it should take around 1-1,5h). Cool it down, then move it to a glass jar. Store in the fridge.

What flavours to pair with aubergine?

Illustrations by SuperAubergine

Scandinavian tools

1. Whisk Grey from Norman Copenhagen

2. Peeler Red from Norman Copenhagen

3. Mountain tea towel from Ferm Living

4. Sarjaton mug from Iittala

5. Krenit dish from Norman Copenhagen

Double Espresso Cake with Hazelnuts

This cake is rich and light at the same time. Coffee grains and wholemeal flour play perfectly well together. Great with afternoon coffee.

Double Espresso Cake with Hazelnuts

adapted from Dan Lepard's "Short and Sweet", originally "Double Espresso brazil nut cake"

• 100 ml milk
• 2 tablespoons instant coffee
• 1 tablespoon finely grounded roasted coffee beans
• 175g unsalted butter, softened
• 100g ( I used 75g) light soft brown sugar 
• 100g ( I used 75g) caster sugar
• 3 medium eggs
• 100 g plain flour
• 100g spelt, rye or wholemeal flour
• 2 teaspoons baking powder
• 75 g hazelnuts, finely chopped (original recipe calls for macadamia nuts)

Line baking tin  with baking paper.

Combine the milk, instant coffee and ground coffee in a saucepan and bring to the boil then remove from the heat and leave until warm.

Beat the butter, brown sugar and caster sugar together until light and fluffy then beat in the eggs, one at a time.

Beat in the coffee mixture until evenly combined.

Stir the two flours and baking powder together then beat this through with the chopped brazil nuts.

Heat the oven to 180C (350F) and bake for 30 minutes.

Leave to cool before removing the tins and peeling off the paper. Drizzle with the coffee water icing few chopped hazelnuts.

BOOK: Delicate. New Food Culture

This inspiring book is a visual guide to new food culture and food design. Delicate introduces and documents life and work of small brewers, coffee roasters, chocolate-makers, artists and creators. It is all about creativeness, passion and madness. From jelly sculptures to dining on the bus, this book shows that when it comes to food sky is the limit. MUST HAVE for every foodie.

Middle Eastern Sesame Bread

It may look like a giant bagel but this is a traditional Middle Eastern bread often served with tagine or mezze. Like many yeast based breads it is best eaten the same day, preferably when still warm.

Mama's Fadila's bread

adapted from Blad magazine

• 250g all purpose flour, plus extra for dusting
• 250g fine semolina
• 7g dry yeast
• 2 tablespoons of sunflower oil
• 1 small egg, beaten
• 2 tablespoons of sesame seeds
• half teaspoon of salt 
• 250 ml warm water

Mix flour and semolina in a big, deep bowl.
Sprinkle oil over the flour, add salt from one side and yeast from another*.
Add water and knead about 20 minutes, until the dough is smooth, flexible and soft.
Cover the bowl with a tea towel or loosely with cling foil and leave it in a warm place for about 1,5 hours.

When it doubles its size form with flour dusted hands a round bread 3 cm flat.
Leave it to rise for about 30 minutes. Meanwhile preheat the oven to 200C

With your finger make a little hole in the middle of the bread (it will release the steam while baking), then with fork prick a few holes around. Brush the bread with egg and sprinkle with sesame seeds.

Bake for about 25 minutes until golden brown.

* Salt retards yeast growth

Dough before and after rising.

Some real mexican chocolate stuff

1. Taza chocolate 

2. Molinillo - a traditional mexican chocolate whisk

2. Kekua chocolate