Braids (adapted from here) 400 g flour 60 g sugar 2 tsp salt 20 g fresh yeast 1 egg + 1 more for spreading over 200 ml milk 40 g butter, on room temperature Dissolve yeast in warm (but not hot) milk, best to take milk on room temperature. Place all the ingredients (use only 1 egg) and dissolved yeast…
A while ago, I posted the recipe for Ohrid Čomlek. I loved the dish and asked Turkish readers of this blog if they would send me the original recipe, as the one I made is only Macedonian adaptation of the Turkish one. And I got it A foodie friend, Ebba from Kirimizi Muftak send me her recipe as well as…
Last year, Mateja and me went on a trip through Asia. We saw a lot, experienced a lot, and of course, ate a lot In the next couple of posts I will tell you all about it. Mostly about food, less about sights, as this is, after all, a food blog, and the food in Asia is so exciting. Our…
The legend says that the first grissini were made in the 17th century in Turin. Apparently, a young duke Vittorio Amedeo II of Savoy had problems with digestion and the court doctor commissioned court baker Antonio Brunero to make a bread as light as possible. The bread cured the duke, of course :), and soon, he became a king. It…