What a wonderful autumn is this one. And today was a perfect holiday - a day of giving and thanking the ones, who make our lives different ... in a very inspiring and magical way.
Traditions are sculpted by the memories of the people. For some traditions is particularly easy to cross time and geographical borders, because of the taste. The well known gingerbread houses today are the young ancestors of the lebkuchen houses, born in Germany two hundred years ago, when Brothers Grimm wrote "Hansel and Gretel". German bakers were inspired by the descriptive story and freed their imagination into baking differently shaped and coloured small and big delicious houses. Decorated with candies, small cookies, chocolate pieces and lots of icing, the houses are extremely appealing not only because of their whimsical appearance, but because of the heavenly aroma of the spices as well. Make this in advance and you will have Christmas feeling all season long. I chose to bake lebkuchen houses because of the variety of spices used in the recipe . My houses are gently decorated with white royal icing and I did not use any candies. I like this way of decor...
The things we learn from people are amazing! How important is communication, how enriching! This cake was mentioned to me last week. After six years of visiting Ana's violin teacher, I got to learn that his heritage is Icelandic. The Icelanders had the tradition of making this cake for Christmas. I only received a rough description of the cake, but got inspired to look for it - many layers of cake and dried-fruit filling is something that is worth researching. My research led to a crossroad. It was like opening the Pandora box. Instead of finding out the information and sinking into reading, I had to choose what road to follow. Apparently there are different variations of this cake. The original recipe is from sometime of 1860. The most interesting fact is, that today's Icelanders themselves have not heard of this cake. I guess, the tradition got lost in Iceland through the centuries, but very well kept here, in Canada, in the families with Icelandic heritage. Wha...
These cookies are so easy to make. They do not take much of your time but you could count on a great taste. Their flavour is strong without any added extracts. While warm and fresh, they are a bit chewy or crispy and dry, when stored longer. Either way, these are extremely delicious. Their taste took me back to my childhood, when on my way home from school, I always stopped at the bakery for a walnut cookie. Back than, the walnuts were the most used nuts for the pastries. Walnuts are still more popular than almonds in Bulgaria. They are less expensive, because walnut trees grow there. Next time, I am definitely making these cookies with walnuts. (for about 20 cookies 3 cm in diameter) 100 g ground almonds (almond meal) 150 g granulated sugar 1 tsp honey 2 egg whites (large eggs) Scale the dry ingredients in a bowl. Add the honey. Add the egg whites. Mix well with a wooden spoon or a flexible spatula until smooth paste is formed. You could either use a pi...
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