Cred ca toata lumea cauta acum putina liniste in aceasta nebunie. E parca un paradox – liniste pe strazi, dar tumult in interior. Si gatitul e cea mai la indemana solutie. Unii invata acum sa gateasca sau sa prajitureasca ceea ce inainte nici nu aveau curaj, altii se intorc la ce faceau candva sau ce…
Tahini Brownies
Confined in the house, fighting off this virus, but my baking and desire to eat delicious desserts has not wore off. I may not have all the tools I have in my studio at home, but I have just what I need for simple, yet tasty recipes like these tahini brownies. If you follow me…
Brownies cu tahini
Daca ma urmariti de ceva timp, stiti ca am o pasiune pentru brownies. Poate ca nu am vociferat-o pana acum, dar multitudinea de retete de pe blog sta dovada. Multe dintre aceste retete au devenit in timp si preferatele voastre, nu doar ale mele, precum aceste brownies cu zmeura sau minunatele brownies cu patru tipuri…
Workshop Candy Bar – martie 2020
Candy Bar-ul sau masa dulce devenita deja semnatura a evenimentelor mari din viata noastra presupune un efort de creativitate si noutate destul de mare, insa si rezultatul este pe masura! Asa ca ce facem noi in cadrul cursurilor de candy bar este sa va propunem o varietate cat mai mare de produse, de la simple…
Cheesecake Fraisier
Au inceput sa apara capsunele (nu romanesti, evident, dar unele sunt destul de aromate chiar si asa) si mi s-a parut potrivit sa impartasesc cu voi aceasta reteta delicioasa de cheesecake Fraisier realizat la rece cu fistic si ciocolata alba. Capsunele sunt printre cele mai versatile fructe, potrivindu-se extraordinar cu o multime de alte ingrediente…
Fraisier Cheesecake
French know how to make desserts, don’t they?! The classics of French pastry are well known around the world and Fraisier is most definitely one of them. But this version is not your classic Fraisier, but it takes inspiration from it. It is in fact a Fraisier cheesecake with a delicious pistachio sponge cake, cream…
Christina Tosi – cofetarul din spatele Momofuku Milk Bar
Cristina Tosi, cofetar sef si fondator Momofuku Milk Bar, este un cofetar cu origini americane, autor de carti de retete si prezentatoare Masterchef Statele Unite. Este insa si unul dintre oamenii pe care ii admir din aceasta industrie a cofetariei intrucat pare sa stie cine este, cunoaste valoarea muncii sale si ramane mereu in acelasi…
Christina Tosi – building a dessert empire
Christina Tosi, head chef and founder of Momofuku Milk Bar, is an American chef, book author and television personality. And she is also one of the people I follow and love in the pastry industry simply because she knows who she is, she is always true to herself, she is committed to what she does…
Workshop Entremets – cursuri de cofetarie
Luna februarie a lui 2020 a inceput in forta cu un curs care imi este tare drag, poate si pentru ca tematica in sine mi-a aprins pasiunea pentru cofetarie si ma bucur tare mult cand am ocazia sa o vad la fel de intensa si in cursantii mei. A fost o grupa tare frumoasa si…
Fursecuri cu picaturi de ciocolata fara gluten
Adaugam astazi la colectia de fursecuri cu picaturi de ciocolata inca o reteta, de aceasta data una fara gluten. Trebuie sa recunosc ca nu ma asteptam ca aceste fursecuri sa fie totusi atat de bune! Si fara gluten si fara lactoza. Experienta mea cu produsele fara gluten nu a fost wow pana acum, produsele coapte…
Gluten Free Chocolate Chip Cookies
Let’s add one more recipe to the large list of chocolate chip cookies, shall we?! Not just any recipe though, but these delicious gluten free chocolate chip cookies which really impressed me. In addition to having no gluten, these cookies also have no lactose. So bonus points for a recipe that is already great. The…
Francisco Migoya – de la arta la cofetarie
Sunt multi cofetari pe care ii urmaresc cu drag si unde gasesc mereu inspiratie, atat din punct de vedere al tehnicilor de lucru, cat si din punct de vedere uman adesea, in timp ce unii mi se par pedagogi minunati. Pe Francisco Migoya insa il urmaresc pentru pasiunea lui incredibila pentru tot ceea ce face,…
Francisco Migoya – from art to pastry
There’s plenty of people I follow and find inspiration at around this world – some chefs for their attention to details, others for their humanity and way of approaching things, others for their teaching skills, some for their craziness in decor or flavors. And Francisco Migoya for his deep passion for everything he gets involved…
Basil Lemon Cake
Basil is my one true love in terms of aromatic herbs, but it’s an aroma I discovered only a few years ago and I actually hated it before. I didn’t like it in savory dishes, but once Diego Lozano introduced me to it in desserts, I was hooked. I have made countless basil desserts over…
Tort cu busuioc si lamaie
Busuiocul, iubirea mea, aroma pe care nu o mananc niciodata in feluri de mancare sarate, dar o ador in prajituri. Nu e prima reteta cu busuioc de pe blog si cu siguranta nu va fi ultima. Asta pentru ca busuiocul este prima aroma care m-a scos din sfera de comfort, indreptandu-mi atentia spre zone mai…
Aromele – perceptia savorii unui produs
Perceptia savorii unui produs = gust + aroma + textura + factorul X Gustul este ceea ce simt papilele gustative Aroma este ceea ce percepe simtul olfactiv Textura este ceea ce percepem in gura in afara de gust Factorul X, conform The Flavor Bible, este ceea ce percepem cu ajutorul simturilor, inclusiv emotiile. Savoarea unui…
Flavor perception, taste and the X factor of food
The flavor perception of a product = taste + aroma + texture + the X factor Taste is what we perceive with our taste buds Aroma is what we smell Texture is what we perceive with our mouth other than the taste buds, is the mouthfeel The X factor, according to the The Flavor Bible,…
How to write a recipe like a pro
Food blogging and recipe writing sounds fun, isn’t it? It does sound like the dream job and many people would say “ah it’s just a recipe”, but they forget about the work behind a recipe, the effort of baking it, testing it and make the needed changes sometimes, the time spent writing it and the…
Cum scriem o reteta corect
Cofetaria si bloggingul, doua dintre pasiunile mele, se imbina frumos pe acest blog inceput de mai bine de 5 ani (chiar 8 ani daca socotesc si versiunile de blogspot avute la inceput), iar de aici s-au nascut tot felul de idei care mai de care mai interesante si proiecte frumoase. Insa tot blogul ramane proiectul…
Pecan Fondants – Delicious Cookies to Share
Pecan Fondants – Cookies Collection – delicious cookie recipe to share! The beginning of 2020 has been slow for me. I feel like this year will be one of recovery, of being more focused on myself and my health, of being more forgiving with what I can do and when I can. It’s just what…
