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Irene Apostu on Instagram: "I learned from my own mistakes, as you can see I had some problems with preparing the Halloween pumpkin last year. They turned out great this time, don’t you think?!"
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Irene Apostu on Instagram: "There is nothing more suitable to satisfy your need for sweets than this type of dessert that I am baking today. You’ll find many variations of this beautiful dessert from Middle Eastern baklava, where the simple syrup is scented with rosewater, to Greek baklava with walnuts and a generous sprinkle of cinnamon within. This recipe leans toward Greek baklava. Pistachios or walnuts are the most commonly used nuts. But you don’t have to use just one or the other. I love t
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💪 You should try it, it's easy to enjoy homemade pasta! You don't need many ingredients and they are so easy and fun to make! Ingredients: 2 cups all-purpose flour (or
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Irene Apostu on Instagram: "Starting today you may want to try and use carrots in a different way and create this delicious dessert! Carrot cake is thought to have originated in England where housewives used sweet products (e.g carrots) to naturally sweeten their confections during World War II. In 1943. Carrot cake’s popularity increased in the 1980s due to consumer’s perceived benefits of consuming vegetables with their highly caloric baked goods. Today, carrot cake is one of the most popular
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Irene Apostu on Instagram: "Did you know that you can get around 50 kg / 110 lbs of olives from a single olive tree? That’s equivalent to 6-8 liters/ 1.6-2.2 gal of olive oil. Where I grew up, it used to be simpler, olive oil was never missing. You may be surprised, but with only few olive trees, there was always oil left for the following year, this in the conditions in which food was cooked at home every day. Olive trees are long-lived with a life expectancy of 500 years so they are truly a tr
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You can always see me stretching and shaping the dough into a ball when I finish kneading it and there is a reason for that. Think of gluten as the rubber of a balloon: The stronger it is, the more gas it can hold. But stronger isn’t always better. For many baked goods, like pastries and pie crusts, it’s important to avoid gluten development. Even a single set of stretches and folds adds a significant amount of strength to your dough, and the vigor of the stretches and folds also plays a role
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Irene Apostu on Instagram: "I know you love pie, but did you know this about apple pie? “as American as apple pie” Maybe you will be disappointed but apple pie as we know it first originated in England where it developed from culinary influences from France and the Netherlands. In fact, apple trees weren’t even native to North America until the Europeans arrived. Only crab apples grew on the continent; shrunken and sour, they were barely used for eating, let alone for pastry. An easy, affordable
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