I made this bread using amaranth for the first time and it came out wonderfully! It has a bit of an "earthy" taste of "good old days", but at the same time sophisticated enough to be served with French cheese and red wine. The crumb is soft and moist with tiny seeds. We had it after lunch with my vanilla rum plum jam and it was a perfect combination.
Amaranth-Honey Bread
Russian Monday:"Golubtsy" Stuffed Cabbage Rolls
Stuffed cabbage or golubtsy (“go-lub-tzy”) in Russian is a dish of Middle Eastern as well as European cuisine. This name usually refers to ground beef mixed with boiled rice or buckwheat wrapped in cabbage leaves. However, there are many varieties of fillings and the dish is popular in a many countries – Azerbaijan, Armenia, the Balkan countries, Moldova, Russian, Turkey, and Ukraine etc.
Cardamom Semolina Cake with Rosewater Syrup
Yes, I have to admit, I do have a sweet tooth and bake something sweet quite often. In my family 4 o'clock afternoon tea is a cherished tradition. Tea and coffee is something we all drink a lot of. Sometimes I crave Middle Eastern desserts, sweet and syrupy, with ton of nuts and exotic herbs. That is why on my kitchen shelf I always keep handy a bottle of rosewater and cardamon seeds.
Almond-Rice Cream Pudding
Blanched ground almonds contribute crunch and subtle sweetness to this creamy rice pudding.
