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One of my favorite places to escape New York City's hectic pace was "The Peacock", an Italian coffee house in the West Village. With Puccini playing in the background they served bracing coffee and soothing chamomile tea with tasty desserts made from scratch by a middle-aged waitress named Virginia. Her apple torte was incredible! Eventually Virginia and I became friends. One day, I asked her how she made the torte. Virginia modestly shared her mouth-watering recipe, reminding me to always top it off with fresh whipped cream!
Recipe for "Limburgse Koekjeskoek", originates from the most southern province of The Netherlands (Limburg). Funny translated as Koekjeskoek, but correctly translated as a cake of biscuits. Drawn with mixed media (colorpencils, copic markers, ecoline and fineliners).
This little tart is such a tasty accompaniment to a cup of coffee, you should definitely have one for breakfast. It's a struggle getting recognized as a pastry or a bean dish in a country where Pastéis de Nata and Feijoada reign supreme, but, powered by beans, this treat is strong enough to earn your love!! Find them in any pastelaria or make your own today!
Originally from Hong Kong, it becomes a favourite in our home. Adzuri bean is a super bean that is known to have sour and sweet taste. Sourness in adzuki beans help with digestion and restrain abnormal discharges of fluids from the body, such as diarrhea or heavy sweating. On the other hand. Sweetness tend to slow down acute reactions and detoxify the body. They also have a tonic effect because they replenish Qi and Blood.
This is an ode to Norwegian Sommerboller—a cardamom infused sweet bun with a vanilla custard center—probably the dreamiest thing I have ever eaten! Also a little nod here to the traditional Norwegian decorative painting called rosemaling.