Guys, we have almost made it through another winter! March is around the corner and with it the promise of longer and warmer days. To get myself through the last couple of grey weeks here in London I decided to get back to baking more regularly. First it was a batch of simple chocolate brownies, then a chocolate and vanilla marble cake, then these chocolate and pistachio biscotti. You can see the link here, can’t you…? ;)

Chocolate and Pistachio Biscotti - Recipe by Eric Lanlard [photography by Mondomulia]

Biscotti are double-baked, oblong-shaped cookies which in my opinion were invented for dipping into coffee. It’s a match made… Continue reading

With two weeks to go until Shrove Tuesday and the start of Lent, this is the time of the year to indulge in sweet treats. Here in UK it’s all about pancakes, but in Italy we have a tradition of eating doughnuts to celebrate the period before Lent, which also coincides with the Carnival festivities. In Trieste we call these doughnuts fritole and today I am sharing a family recipe to make them.

Frittole Triestine - Italian Carnival Doughnuts

Regional variations of these little yummy balls of fried dough can be found all over Italy around January and February.… Continue reading

Today I am sharing a recipe for barazek, the traditional Syrian butter biscuits. These tasty, addictive biscuits are made from a thin dough crust coated with a thick layer of sesame on one side and dotted with pistachios on the other.

Barazek (Sesame Pistachio Biscuits) from Cook for Syria cookbook

I want to share this recipe to tell you more about Cook for Syria, a fundraising initiative curated by Clerkenwell Boy and Suitcase Magazine. At the end of last year they launched a month-long campaign in London, focused around Syrian cuisine. Through a series of events, Cook for Syria encouraged… Continue reading



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