Browned Butter Pear and Walnut Tarts – two ways

I love the breathing in the brisk air while admiring the beautiful colours of autumn. Tis the season of pear harvest at our house. My parents planted an Asian pear tree in the yard when I was a child and now we get to enjoy its bountiful harvest every fall. There are usually so many that weRead more

Olive Oil Cake with Fresh Peaches

This year’s summer has been a bit hectic for me, nonetheless enjoyable. I am sending off my summer with a cake, with seasonal local peaches. I love peaches when they are so juicy and sweet, I even froze some for later use, for smoothies and baking. This is the first recipe that I’ve tried making from aRead more

Mini Blueberry Galettes with Hazelnut Crumble

I feel very lucky to live in a place where I can enjoy beautiful locally grown blueberries every summer. I especially like baking with them since they are very versatile and freeze well, not to mention they are packed with great nutrients. Blueberries is one of those ingredients that you don’t have to be fuzzyRead more

Fresh Berry Tart with Almond Cream and Fruit Preserves

The summer provides us with so many fresh delicious berries it is hard not to make a dessert out of them. Decorating with fresh edible flowers just makes the tarts look so seasonal and summery. You can choose any kind of fresh fruit you prefer, seasonal fruits work well because they have the best flavour andRead more

Vanilla Rhubarb Mille-Feuille

I am enjoying the abundance of spring/summer fruits and vegetables, love this time of the year. It is  rhubarb season! Rhubarb is a wonderful ingredient often paired with strawberries or other fruits in desserts, but is not really a “fruit”. It is the extremely sour leaf stalks of a large perennial herb Rheum rhubarbarum. Its leaves are considered poisonous because of itsRead more

Paris Adventure 2: The Pastry Tour

I have not forgotten my blog! I am finally “ready” to write the long due second part of my first ever trip to Paris. The purpose of the trip was half for work where I went to a pastry school for a breads course (read about my inspiring experience here!) and half was for justRead more

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