This christmas I decided to keep things close to home and made Hamsa shaped gingerbread cookies in two versions: one soft, the other crunchy

This Christmas I didn’t take out my tree from its box. This year I prepared a Christmas tree chocolate mousse which I decorated with colorfu

Chocolate & Chestnut Pots de Crème with Swiss meringue full of chestnuts bits on top.

It was only a matter of time before I found myself between lavender fields and endless vineyards raising a glass and baking madeleines.

A slightly sour krembo coated with ruby chocolate. There’s lemon juice in the meringue and lemon zest in the cookie, with a fresh raspberry

Lemon sufganiot with pistachio mousseline that I used once for éclairs. I glazed the sufganiot with a thin layer of sugar and lemon.

After experimenting with different combinations of ingredients I finally landed upon the perfect recipe for pistachio sufganiot.

Three different kind of smoothies, made out of bananas, dates, rice/almod milk, ice and a little something extra that changes the flavor

I went for a trip in Nablus in search for the best original knafeh in town. Including a recipe for a homemade knafeh.

Mocha-vanilla krembo, a local confisserie, made from Swiss meringue, covered with dark chocolate, sitting on a crunchy cocoa cookie.

Sugar and cinnamon donuts based on Kardemummabullar recipe, which is a swedish yeast pastry baked and coated with cardamom.

A healthy blueberry smoothie,made out of frozen blueberries, frozan banana, a few fresh dates, rice milk with almonds and a bit of ice cubes

A light oreo mousse cheesecake with a very crunchy oreo base and chocolate decoration.

Evil eye cookies made from flaky dough and decorated with colorful royal icing that is easy to make with meringue powder (and no egg whites)