This month was a wonderful blend of bakes from different cultures, and they were absolutely delicious.
This Bengali treat is phenomenal! I used this recipe after a failed attempt of making a vegan version. I didn’t keep the recipe that I attempted for the vegan, but I would like to try again. I have a lot more research on how to make vegan cheeses before attempting anything similar to this again.
The process of making the chena is simple and fun, but very time consuming and a tad bit messy. The rest of the treat is just as simple, though it is easy to make a mistake. Thankfully, I didn’t encounter one. It is difficult to consider this a bake though, as it was a mixture of cheese, powdered sugar, and cardamom topped with pistachios. But no matter. I made it, and it tasted wonderful.
A winter treat in Sweden, this dessert is something I definitely plan on making again. I used this recipe. Besides making it vegan, the only thing I would’ve changed (and did) was the amount of almond flavour in the marzipan. I love the sweet nutty flavour, but apparently the creator of this recipe didn’t, so I added a touch of almond extract to the marzipan to bring the flavour back to my preferences. I also really loved the traditional way of serving it in warm milk.
The only difficulty I faced was a mechanical issue. The mixer I borrowed was broken, so I ended up vegan whipped cream from a can. (Thank you for picking it up for me, Sherri!) Otherwise the bake went smoothly and tasted wonderful. The simple, yet elegant flavours were perfect for me.
This is one of my favourite Indian dishes, so I was incredibly excited to make it. I used this recipe and made a few modifications by replacing the ingredients I couldn’t find fresh with dry ingredients. The flavours were great and the pastry was crispy.
I had a few issues with frying again, as I still don’t have a deep fryer or a frying thermometer. But my biggest issue came from my stacking the uncooked pastries on a plate as I formed them while waiting for the oil to heat up. When I went to fry a couple, they had nearly all stuck together and ripped open when I went to separate them. There were a few samosas that lost all their filling because of the holes not being closed properly. Despite that, the ones with filling tasted great and ended up being served with rice and curry for dinner over the next couple of days.
Cake: Tarte Tropézienne
I’ve been so impatient to try another yeasted cake, so I was happy to see this French dessert come up this month. I used this recipe. I didn’t even attempt making this one vegan because of how difficult it can be to make a vegan custard. But I would like to learn how soon.
I ended up encountering a few issues with this bake, however. I accidentally baked the cake at the wrong temperature after misreading the recipe, so it was rather dry and a good deal darker than it should’ve been. Then it was so hot inside and outside that, when I assembled the cake and went to take photos, the custard and whipped cream melted. It just oozed out everywhere. Even still, it tasted nice and was fun to eat.
Cookies: Tahini Cookies
These Israeli cookies were so delicious! I used this recipe. I really enjoyed the flavour and the simplicity of this bake. The tahini (or sesame paste) has a taste similar to peanut butter, and many of the people who tried these after I made them thought they were peanut butter cookies.
However, the dough seemed a little too dry. The cookies were a little difficult to form, but I could still shape them and place them on the sheets. When I transferred them to the cooling racks after baking though, they fell apart. Some into crumbs, others into large chunks. So I would like to either find a different recipe to use or add a touch more liquid to this bake.
What have you baked recently? Have you tried any of these baked goods before? Let me know in the comments!