I am performing an inner and outer cleaning. In short, I reorganise stuff. I may have not observed the posting days this week and unintentionally skipped a piece 3 weeks ago, but here’s a double dose. J

Today: walnuts

What terrifies me the most when working with walnuts? The thought that I could accidentally prepare a dessert with a piece of walnut shell inside!

Where do I get walnuts from? I’ve tasted walnuts from several places where they’ve grown for centuries, but Romanian walnuts are still the best for me!

Why do I love them? They are incredibly versatile; they immediately change a dessert, making it more inviting!  

How do I use them? From all sorts of cakes to pancake toppings. In my opinion, however, they shine most in cozonac.