“Give, and it shall be given unto you.” Luke 6:38, Bible Sundays have always been family days in my childhood home, even more so around the time of Advent. The Latin word Advent means, “arrival, coming”, referring to the four weeks before Christmas that are the time of preparation and hope, waiting for the celebration of […]
“A kiss seals two souls for a moment in time. “ Levende Waters Some historians say that meringue was invented in the Swiss town, Meiringen by an Italian chef named Gasparini. However, more likely the name meringue for this confection first appeared in print in François Massialot’s cookbook of 1692. The word meringue first appeared […]
“Whatever good things we build end up building us.” Jim Rohn Spelt is an ancient grain, a non-hybrid distant relative to present day wheat. Spelt’s uniqueness is derived from its genetic makeup and nutrition profile. Spelt has high water solubility, so nutrients are easily absorbed by the body making it easy to digest. It is high […]
“Because after you’ve crossed some lines, you just keep crossing them.” Chuck Palahnuik There is an unusual way how I occasionally describe my baking style: pushing…not on a bad way, but gently against anything that needs a positive force, only forcing things to happen my way. It often includes feeling immense pain and sorrow, and disappointment […]
“When bananas blush, they turn brown, not red. And when tomatoes blush, you’ve probably said something really naughty. ” Jarod Kintz Tomatoes are thought to originate in Peru. The name comes from the Aztec “xitomatl,” which means “plump thing with a navel”. The scientific term for the common tomato islycopersicon lycopersicum, which mean “wolf peach.” In the […]
“Stolen waters are sweet, and bread eaten in secret is pleasant.” Bible, Proverbs 9:17 Spelt (triticum spelta) is a lesser known grain than its modern relative, the common wheat (triticum aestivum). Spelt has significant health benefits and many people who exchange wheat for spelt notice improvement in their health. As an ancient grain, like quinoa, millet, amaranth, and […]
“I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.” Julia Child I, however feel, that the truly good professional (in all other disciplines as well as baking) is the one who learns all the basics, […]
“As for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship, whence a sprig of it hath a dumb language.” Sir Thomas More Looking like a small sprig from an evergreen tree the wonderful smell and assertively pine-like fragrance and […]
What does ‘versatile‘ mean? To be able to adapt or be adapted to many different functions or activities. It could be a definition of a humble loaf of bread and the activity of making it. Capable of doing many things competently…Having varied uses or serving many functions….variable or inconstant; changeable: a versatile temperament… Being capable of moving […]
Why do I love chestnut flour so much? It is a naturally gluten-free flour that is perfect for all types of baking. It is a great alternative to wheat based flour in any recipe. The dried chestnuts milled into a light brown powder have distinctive aroma and pleasing sweet taste and lift cakes into being something extraordinary, differing […]
When Judit bakes...bread and better.. 