Rose Flavoured Marshmallows March 07 2021, 0 Comments

  • 1 cup white sugar
  • 1/2 cup rose sugar 
  • 1 cup water, divided into two 1/2 cups
  • 1 cup light corn syrup
  • 3/4 ounce unflavoured gelatin, 3 packets
  • 1/4 tsp salt
  • 1 tbsp rose water extract
  • 3 tbsp dried rose petals
  • Prepare the baking pan by rubbing a little vegetable oil on the bottom and sides.
  • Add a good amount of powdered sugar all over the bottom and sides until fully coated. At least 1/8 inch thick of powdered sugar coating.
  • In a medium saucepan attached with a candy thermometer, add 1/2 cup of water, sugar cup sugar and 1 cup light corn syrup. Bring the mixture to a boil while stirring so it doesn't burn. The sugar needs to be at to 240-250 degrees (soft ball or firm ball) on a candy thermometer. Watch very carefully so it's exactly around 240 to 250 degrees. No less or no more. Once it reaches the temperature, turn the burner to a very low simmer.
  • In a small bowl, whisk together gelatin and the other 1/2 cup water with a fork. Using an electric mixer, with the whisk attachment and whisk the gelatin so it doesn't clump. Right away, carefully add in the very hot sugar mixture into the mixer while it's whisking.
  • Beat on high for 10 minutes until thick, fluffy and white.  After 10 minutes, add in the rose water extract and salt. Continue to whisk for another minute.
  • Pour the marshmallow mix into the prepared baking pan. Add the dried rose petals over the gooey marshmallow mixture and then let them sit uncovered for 6-8 hours or overnight.
  • To remove the marshmallows, cut around the edge of the pan with a well-oiled knife, sprinkled with powdered sugar. 
  • Add powdered sugar to your hands and lift the marshmallows from the pan.  Place the marshmallow sheet on a cutting board and cut the marshmallows with the same oiled, powdered sugared knife.

*original recipe

Lemon Olive Oil Cake with Turmeric, Ginger Sugar! February 26 2021, 0 Comments

A lovely citrus, moist cake with an undertone of earthy deliciousness.

Sesame Rice Cakes February 21 2021, 0 Comments

  • 2 cups cooked rice (warm)
  • 1 tbsp Japanese soy sauce
  • 1 tbsp mirin
  • 2 tbsp flour
  • 2 tbsp spring onion (finely chopped)
  • pinch of white pepper
  • white and black sesame for coating
  • oil for frying


  • Combine rice, soy sauce, mirin, flour, spring onion and pepper and mix well.
  • Divide mixture into 10 equal portions and roll into balls. Flatten each rice ball slightly to form rice cakes. Sprinkle both sides with white or black sesame.
  • Fry rice patties in hot oil over medium heat until golden brown.

*original recipe

Chimichurri Cabbage Steak. February 21 2021, 0 Comments

Cabbage steaks with smoky, herby, chimichurri rub.

 Baingan (Eggplant) Chutney February 21 2021, 0 Comments

Add this flavourful chutney to any meal for some extra yum!

Tofu Scramble with Turmeric and Kala Namak February 21 2021, 0 Comments

The best most delicious tofu scramble!

Sprouts with Bacon and Nutmeg February 14 2021, 0 Comments

Nutmeg with bacon and sprouts is a great side dish for a roast, or chicken, or even frittata.

Piperade - A Traditional Basque Dish February 05 2021, 0 Comments

This is a traditional Basque dish that is a great accompaniment to just about anything: grilled fish, stuffed eggplant, roast chicken...

Pear, Pistachio, and Rose Cake January 29 2021, 0 Comments

This cake is gluten free and layers flavours in such a beautiful way. Nutty, floral, and sweet. I really recommend you try this one.

Orange Blossom Cake January 29 2021, 0 Comments

Orange is such a lovely flavour, and cake is such a delight to have in the home.  So an orange cake is perfect for all occasions! When I lived in Israel everyone always seemed to have cake  ( pronounced uga) just in case guests dropped in, or to have with tea or coffee. There really is nothing as delicious as homemade baked goods!