r/52weeksofcooking

I tried a couple of infusion recipes this week! This green tea yogurt bite is my attempt to find a healthy little sweet snack when that urge for something sugary hits. Definitely needs more honey than I added, and I would probably opt for something like a strawberry syrup next time to get a strawberry flavor throughout!

I followed this recipe. It involves soaking the cake in lavender and earl grey infused milk. The balance of the flavours was incredible, the cake turned out to be very rich, about half the portion size would’ve been enough. We have a sweet tooth and laughed about “16 portions” before, but understood quickly why.

I was kind of disillusioned with making something with chilis. I love chilis, but I just haven’t been in the mood lately. So, I went a little off-topic and made something CHILLY instead of chili. :) I asked the discord’s resident Lithuanian, Margoober, for her pink soup tips, and she did NOT disappoint! I’ve never had Šaltibarščiai before, but it is seriously incredible. So flavorful and refreshing. I served with boiled potatoes, as she suggested, and the hot potatoes contrasted with the cold sour soup wonderfully.

I was surprised I liked it to be honest. I was expecting this would only be enjoyed by my wife who enjoys floral flavors. Me, not so much. But this isn't terribly overwhelming to me. It is still hella floral though. Took a lot more food coloring than I was expecting to get a light lavender color on the icing. The picture whitinened it up. In person it looks more lavender. We will probably not be able to finish all of this cake but that is okay. I enjoyed trying a recipe at a higher skill level than I'm used to!

Recipe used

(litt the most perfect pancakes I’ve ever made like what)

My wife is Brazilian and she suggested this dish when she heard the theme was “Syrian.” Most people know about the history of immigration to Brazil from Portugal, Italy, Germany, and iykyk, Japan (not to mention the slave trade and the indigenous population), but fewer people know that Brazil has a rich history of immigration from the Levant (Lebanon and Syria), too. You can find this represented in dishes like esfirra (sfiha) and kibe (kibbeh).