Noyaux, marzipan, amaretto, kirschwasser, cherry jam – there are a lot of recipes that are made with apricot kernels, peach kernels or cherry pits!
Just recently I found out that apricot kernels, cherry pits, peach kernels and peach leaves can be used as natural bitter almond flavoring. ‘Families should always save their peach-kernels, as they can be used in cakes, puddings and custards.’ (Seventy-five Receipts for Pastry, Cakes and Sweetmeats, 1836, p. 56) And even if the kernels contain amygdalin, which turns into cyanide in the body, it’s safe to consume food prepared with kernels if it’s cooked or baked before eating (more about it here).
Homemade kiwi curd – creamy, sweet and tart – a great alternative to lemon curd! Enjoy it on its own or serve it on bread, pancakes, cookies or ice cream. Kiwi curd is also delicious as pie filling with meringue topping!
This rose jelly is made with fresh rose petals. It’s a stunning dessert, delicious and easy to make. Isn’t the color amazing? The rose jelly is made without artificial food coloring – it’s naturally colored with pink rose petals!
I never thought that kiwi jam would be so delicious! 😀 Today I made kiwi jam for the first time. It’s an easy recipe with just two ingredients, and so fast that you can make it right before breakfast. And have I already mentioned how delicious it is? 😉 Continue reading Easy Kiwi Jam Recipe→
I made rose petal jam! Inspired by ayurvedic gulkand jam, I gathered the last roses of this year. This rose jam is so easy and fast to make, and the color, smell and taste is amazing: It tastes like summer. 😀 Continue reading Raw Rose Petal Jam Recipe→