57. Petit-Beurre Balls

Dessert time!!
Petit Beurre are the French version of the British tea biscuits. They are sweet, crunchy, and dry.
The Germans have adopted the French Petit Beurre into their own version called Leibniz-Keks.This recipe transforms the slightly boring tea biscuit into a decadently rich dessert. The biscuits are finely ground and with the addition of a few secret (but not-so-secret) ingredients, a chocolaty paste with which those lovely balls are made of. All of this nesting in a rich milky sauce base.
I adapted this recipe from Senses 1 cookbook.

Continue reading “57. Petit-Beurre Balls”

55. Ratatouille


Ratatouille is a French peasant dish, stemming from the southern region of France where the main ingredients (aubergines, courgettes, tomatoes, and capsicums aka sweet peppers) are plentiful and cheap.
There are many widespread versions of ratatouille, including Julia Child’s version, but I opted for the method that most stays true to the peasant origin. Continue reading “55. Ratatouille”

54. Arabic Coffee

Arabic coffee is a bitter infusion of lightly roasted coffee beans and cardamom. It is a form of hospitality, welcoming visitors to your abode. It is often accompanied with something sweet, generally dates, to balance out the bitterness of the coffee. It is served from a specially shaped coffee pot called a dalla, and the cups are short and stout and without handles. Continue reading “54. Arabic Coffee”