Dosia Brewer

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Dosia Brewer
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Pin ItFor my variation on the spritati cookie from Moldova I used some Asian flavors. A sprinkle of ginger powder for a bit of a kick, black sesame seeds for a nutty accent and crunch and a few drops of sesame oil for extra nutty flavor. I used a little more moisture than in the … Continue reading »

Pin ItFor my variation on the spritati cookie from Moldova I used some Asian flavors. A sprinkle of ginger powder for a bit of a kick, black sesame seeds for a nutty accent and crunch and a few drops of sesame oil for extra nutty flavor. I used a little more moisture than in the … Continue reading »

Pin It  After Easter there are always a few Easter eggs that were too boring to bother with and some half-eaten chocolate bunnies lying around. These left overs are ideal for use in a post-Easter cookie, so for my variation on the traditional pine tart cookie from Guyana I kneaded some ginger powder through the … Continue reading »

Pin It After Easter there are always a few Easter eggs that were too boring to bother with and some half-eaten chocolate bunnies lying around. These left overs are ideal for use in a post-Easter cookie, so for my variation on the traditional pine tart cookie from Guyana I kneaded some ginger powder through the … Continue reading »

Pin It  After Easter there are always a few Easter eggs that were too boring to bother with and some half-eaten chocolate bunnies lying around. These left overs are ideal for use in a post-Easter cookie, so for my variation on the traditional pine tart cookie from Guyana I kneaded some ginger powder through the … Continue reading »

Pin It After Easter there are always a few Easter eggs that were too boring to bother with and some half-eaten chocolate bunnies lying around. These left overs are ideal for use in a post-Easter cookie, so for my variation on the traditional pine tart cookie from Guyana I kneaded some ginger powder through the … Continue reading »

Kokos custard koekje  Voor mijn variatie van het klassieke Surinaamse maïzenakoekje gebruikte ik een deel custardpoeder en ik mengde er wat kokos doorheen voor wat extra smaak en bite. De koekjes krijgen door de custard een heel mooi geel-oranje kleurtje en de kokos maak ze net wat interessanter dan het basisrecept.

Kokos custard koekje Voor mijn variatie van het klassieke Surinaamse maïzenakoekje gebruikte ik een deel custardpoeder en ik mengde er wat kokos doorheen voor wat extra smaak en bite. De koekjes krijgen door de custard een heel mooi geel-oranje kleurtje en de kokos maak ze net wat interessanter dan het basisrecept.

Macadamia nuts are a fairly new crop in Malawi and they do well in the African sun. I love the buttery white balls and used them in my variation of the classic mtedza cookie from Malawi.

Macadamia nuts are a fairly new crop in Malawi and they do well in the African sun. I love the buttery white balls and used them in my variation of the classic mtedza cookie from Malawi.

Pin ItJust like cumin, fennel seeds and cardamom are essential to Pakistani cooking. Fennel is a spice that dangles on the edge of sweet and savory. It is used in sweet chai tea blends, hearty curries and you will always find it in mukhwas, mixed with anise, sesame oil and peppermint or rose petals, to … Continue reading »

Pin ItJust like cumin, fennel seeds and cardamom are essential to Pakistani cooking. Fennel is a spice that dangles on the edge of sweet and savory. It is used in sweet chai tea blends, hearty curries and you will always find it in mukhwas, mixed with anise, sesame oil and peppermint or rose petals, to … Continue reading »