My first thirst-inducing suhoor. Not a very good idea but I couldn’t resist.
Small baguette bread, mature spicy cheddar, cheese with dried cranberry pieces and a pot of jasmine tea.
Suhoor/dinner day 1
6
Ramadan Mubarak
For the past two weeks, my head is about to EXPLODE with desserts ideas for this Ramadan.
So many ideas, so little time and so little energy. I will try my best to make something at least every 2 days. I hope my laziness disappears and my love of the kitchen kicks back in!
Until then, Ramadan Mubarak and happy Feasting.
With love,
The Oven Experiments team
Share this:
They’re here!!
A box was waiting for me today when I came back from work with my most prized souvenirs from Italy…..
The olive oils!
There are a million and one ideas going through my head as to how best use the olive oil and the truffle down to the very last drop!
Share this:
Tuscan lunches
One of my dream holidays is to go to the Tuscan countryside, rent a house on a farm, pick fresh fruits and vegetables, make delicious food and eat. So when we went to Florence, I just had to go to the Tuscan countryside and eat. I want to accomplish just even a little bit part of my dream and that’s what we did.
We took a beautiful car ride to a medieval town that I completely forgot its name and don’t feel like googling (ok I googled it, San Gimignano) and then off to Chianti, Tuscany’s main wine region. Our driver took us to a vineyard and olive oil producing farm as they called it.
We had a light lunch there but it was in no way light! It was very filling and very amazing!
To taste the olive oil they gave us a plate of a traditional tuscan bread (the non-salted one) soaked in their olive oil and the freshest chopped tomatoes and melt in your mouth cubes of mozzarella cheese.
Share this:
Roman dinners
Let me tell you about this great, no-fuss, restaurant in Rome that we absolutely fell in love with that we had to go back again!
I’ve used my sometimes trusty Rome Wallpaper guide (iPhone edition) to pick our restaurants and this is the one time it did not fail us.
‘Gusto
I’ll just show you what we had during our two visits…
Now wasn’t that mouth-watering?
Posts coming up: regional italian dishes and the best meal we have ever had!
Share this:
Gelato overload!
This is my first post on my trip to Italy and naturally it’s on gelato!
I consumed so much gelato during my trip that sometimes they constituted as meals. They slab the gelato, and not scoop, on your cone until it forms a mountain!
I don’t think I will write much in these posts because these images speak for themselves…
In Milan, we accidentally stumbled on a gelato/chocolate store (in the most unexpected area)
and with the quirkiest logo…
They had mostly chocolate flavored gelatos with exciting additions!
I had chocolate gelato with candied orange peel and my friend N. had chocolate gelato with chili.
I’m hopefully going back to Milan in October and this is one shop I can’t wait to go back to!
More posts coming soon..
Share this:
Flower blossom tea
My afternoon tea time. Flower blossom tea with an oats and dates cookie
Doesn’t this remind you of the scene in the film Marie Antoinette when she gets excited about the flower blossoming, which was a gift from China? Or the Chinese Ambassador?
Well it is quite exciting to watch as the flower blooms in the hot water. It is just lovely!
Share this:
Experiment 6: Oats and dates whole-wheat cookies
So you know how I am obsessed with my new cookbook and how I have different kinds of flour stacked in my fridge? Well about two weeks ago I saw a chocolate chip cookie recipe in the whole wheat flour section of the book. I still had plenty of whole wheat flour but I had no chocolate.
I went down to the kitchen determined to make a plain cookie but then I saw a bowl of dates leftover from lunch earlier and remembered that I still have a large container of oats. And this is when I decided to make oats and dates whole wheat cookies. I didn’t change much in the recipe except for reducing the amounts of sugars (brown and white) as the dates are sweet enough.
I made my first batch, just added a handful of oats and chopped whatever dates I saw in front of me. I made them thick and when they baked, they were almost cake-like and the baking powder after-taste was overpowering.
For the second batch, I measured everything correctly, reduced the amount of baking powder and made them smaller and thinner.
Share this:
Baking with whole grain flours: whole wheat and oats sandwich bread
Remember my new prized possession? Good to the Grain? A book on baking with whole wheat flours.
Well so far, I baked three different items: whole wheat cookies (with my additions of oats and dates and omitting chocolate chips), banana cereal muffins using rye flour and lastly my proudest accomplishment so far…
Whole wheat and oats sandwich bread Continue reading
Share this:
Old-fashioned Apple Pie
photo credit: Noaf Nackshabandi
If you like a no non-sense apple pie, then this is the recipe you want. A thick flaky pastry encases a generous amount of apple filling that becomes slightly ‘jammy’ after baking. We use a little bit of sugar here since we want a pie that is not overly sweet. Besides, apples have enough natural sugars, which condense and give the pie a natural sweetness. And, by no means waste time trying to make the top crust look perfect. Unevenness and imperfections will give the pie a rustic look, which is very becoming of this old-fashioned dessert. If you still feel you need to fuss about something, then go out and find yourself a presentable deep 9-inch pie pan. Continue reading
The Oven Experiments 