Because in the hot season, life usually starts in Saudi Arabia after 5pm and it’s difficult to find breakfast, this was one of our life savers during our trip there. This and the juices.  

I’m not a coffee drinker (I just chew the coffee beans – don’t laugh); still, I enjoyed it.

With the help of my kitchen elf, here’s the recipe.

You’ll need—

1 espresso

150ml milk

3 teaspoons of sugar

3 tbsp of pistachio butter

+ dried rose petals to decorate your latte

First, make the espresso.

Then, boil the milk and the sugar until it’s foamy.

Add the pistachio butter to an empty cup.

Pour the milk over the pistachio butter and then the espresso.

Decorate with dried rose petals if you have any; we found some in Medina.

For a full experience, mix. ♥

Cu toate că eu nu beau cafea, ci o ronţăi (nu râdeţi), mi-a plăcut.

Şi, cu ajutorul spiriduşului din bucătăria mea, iat-o reprodusă.

Veţi avea nevoie de—

1 espresso

150ml lapte

3 linguriţe zahăr

3 linguri unt de fistic

+ petale uscate de trandafir pentru decor

Mai întâi, preparaţi espresso.

Apoi, puneţi laptele la încălzit, cu zahărul, până face spumă.

Pe fundul cănii, puneţi untul de fistic (eu îl folosesc pe acesta şi este minunat).

Turnaţi laptele peste untul de fistic şi espresso deasupra.

Decoraţi cu petale uscate de trandafir dacă aveţi la îndemână; am găsit unele din Medina.

Pentru o savurare completă, amestecaţi. ♥

Mould: 34 x 24 cm | 12 bars

What to do when your diet has been gluten-free for a while and you’ve got too many rice cakes?

Make a dessert.

You will need—

340g vegan chocolate

2 large tbsp of coconut oil

100g hazelnut+date butter

5 rice cakes 

40g coconut chips

Melt the chocolate in a steam bath, mixing in the coconut oil. 

After removing the pan from heat, add the vegetable butter and the rice cakes broken into pieces. In the end, also add the coconut chips.

Spread the mix into the pan lined with baking parchment. Then, leave it in the fridge for one hour.

The chocolate won’t be tempered, but the result will be finger-licking good!

Formă: 34 x 24 cm | 12 felii

Ce te faci când mănânci fără gluten de ceva timp şi ai rondele de orez cu duiumul?

Te gândeşti să mai faci şi-un desert.

Şi foloseşti aşa—

340g ciocolată vegană

2 linguri mari de ulei de cocos

100g unt de migdale+alune

5 rondele de orez 

40g chipsuri de cocos

Topim ciocolata pe baie de aburi, adăugând uleiul de cocos.

După ce o luăm de pe foc, adăugăm untul vegetal (eu l-am folosit pe acesta, care-i preferatul meu) şi rondelele de orez rupte bucăţele. La final, vin şi chipsurile de cocos.

Întindem amestecul în tavă, pe hârtie de copt, apoi o lăsăm în frigider o oră.

Ciocolata nu va fi cea mai temperată, însă rezultatul va fi delicios!

Makes 35-40

I used to bake these snacks pretty often (Marcel was a big fan). Then, I stopped. On New Year’s Eve, I baked them again. Several weeks later, I baked them again.

They’re lovely!

We will use this recipe for the dough. Consequently, you’ll need—

250g flour (+100g flour depending on the type of flour used)

10g fresh yeast or 5g dry yeast

250 ml water

some sugar

some salt

+1 l water & 2 tbsp of baking soda

+15g butter & salt

We will make the dough based on the above recipe. After it rises, cut the dough into 4 equal pieces. Shape each piece of dough into a cylinder. Cut each cylinder into 8-10 pieces, 2-3 cm in width.

Meanwhile, pour the water into a deep pan, on low heat, and let the sodium bicarbonate dissolve. When the water starts boiling, take the small pieces of dough (3-4 at a time) and put them into the water. Turn them on the opposite side after they rise (for no more than 30 seconds on each side).

Then, place them in a large baking pan, lined with baking parchment. Continue with the remaining pieces of dough. When you’re done, sprinkle some salt on the small pieces of dough and leave them in the preheated oven, at 250⁰C, for 10-12 minutes.

While they’re baking, melt the butter. After removing the baking pan from the oven, butter each snack using a pastry brush.

Let them cool and... start eating them. You won’t be able to stop anyway!