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While many of the foodie humans around are spending impressive amounts of time trying to figure out how to do an Instagram-perfect layered cake - for those keen to follow my visual adventures on Insta, I am boiledwords there too - I am terrified about my lack of skills on chopping veggies. Ten years ago, while preparing a barbecue party, I was assigned to finelly cut the tomatoes for an Israeli salad and what I got back was the remark of my friend: 'Is this what you call chopped tomatoes?' And he was right but instead of honing and improving my skills I tried to avoid as much as possible to go again through the same challenge.  But as there is a beginning for everything, it i also an ending for fears and frustrations and inferiority feelings. Today is the great day when I will do my own tabbouleh salad. Because I want and I can and I'll do it. Chop...chop...chop... I've slightly adapted the recipe presented in Cooking Class: Middle Eastern. The Australian Women's W...

I love sometimes to offer myself the treat of a fully chocolate truffle, but I never dared to prepare my own batch. Maybe because the ones I can purchase from the store looks so perfectly round in their golden box that I could only dream about producing something at least half as awesome. But I believe in the changing power of books that through words therefore, after reading the Rosewasser&Granatapfel by Suzanne Zeidy I decided that after all, it might not be so difficult to create my own recipe. I was so happy with the results that I dared to bring my truffles as my foodie contribution to a party. Ingredients 200 gr. Halwa from Koska - it is a Turkish company which do have a lot of kosher certified products 7 tablespoons Tehina spread - I bought mine from the BIO Company store Directions Mix and knead well the tehina with the halwa, including by hand, until it looks like a dough. It can be done in the mixer as well, probably but I haven't tried it myself. By repeatedly kneadi...

I am the kind of chef which adores to push her own ignorance limits, and as someone who started its own adventure in the kitchen less than 10 years ago, this happens quite often. I am always open to talk and share my fears and failures, hardship to get accustomed to various tastes and ingredients and the repeated tries to match them.  I am brave enough to never give up and dare to make at home lovely recipes of meals that I never thought I will ever be able to prepare on my own.  I grow up completely ignorant about sweets - part of the reason being that I was allergic to plenty of things and the other half that both my in-house nanny and my mother were for various reasons the worse bakers in the world. But I loved to enjoy once in a while outrageously sweet desserts, such as kadayif - or kataif, which I tasted under various variants in the Turkish restaurants since moving to Germany   Until today, I've never dreamed of ever preparing my own, not only by following a recip...