Bake Noir: Where Food Meets Art

  • Beet Greens and Arugula Salad with Raspberry Vinaigrette

    Beet Greens and Arugula Salad with Raspberry Vinaigrette

    Serves 2 as a light meal. This is a suggestion rather than a recipe. The amounts of beet greens, arugula, and raspberries are completely up to you and your tastes. You could substitute different nuts for the walnuts and add some goat’s cheese for richness. Roasted beets would also work well here. However, you should […]

  • Homemade Greek Yogurt

    Homemade Greek Yogurt

    Yields 600g of yogurt. Making Greek yogurt from scratch is a simple process. The process may take 20 hours, but the majority of that time is spent fermenting and straining, and it is well worth the wait. Homemade Greek yogurt is thick, creamy, and flavorful, and it can be used in a variety of ways. […]

  • Rosewater Panna Cotta with Strawberries and Pistachio Tuiles

    Rosewater Panna Cotta with Strawberries and Pistachio Tuiles

    Serves 4. Panna cotta is a straightforward Italian dessert. It’s light and creamy, and it can be flavored with just about anything. Rosewater is an acquired taste, so if you don’t like it, simply leave it out or substitute with another flavor. For the rosewater panna cotta. Ingredients: Directions: Set aside after softening the gelatin […]

  • Churros with Chocolate Chili Sauce

    Churros with Chocolate Chili Sauce

    Serves 4. Churros are Spanish donuts made of choux pastry that are deep-fried until golden and crispy on the outside and fluffy on the inside. They’re dusted with cinnamon sugar and served warm with a variety of sauces. The most common sauces are chocolate and dulce de leche. Because spicy chocolate pairs well with churros, […]

  • Rabbit Ragu

    Rabbit Ragu

    Serves 4-6. This ragu, like most slow-cooked meat dishes, is hearty and flavorful. It’s even better the next day, so keep the leftovers in the fridge and reheat them. It’s also delicious with polenta. Once the rabbit is tender, remove the pieces from the sauce, pull the meat from the bones, and return to the […]

  • Rosewater Strawberry and Pistachio Meringues

    Rosewater Strawberry and Pistachio Meringues

    Yields 12 meringues. When you have leftover egg whites, try this recipe. Meringues are extremely simple to make and will keep for 2-3 weeks if properly stored. Place them in an airtight container and add a small bowl of baking soda to the container. It will absorb moisture from the container and keep your meringues […]

  • Magic Custard Cake

    Magic Custard Cake

    Makes a 22×22 cm cake. The most important aspect of this recipe is that all of the ingredients are at room temperature and that the milk is not too hot, or else the eggs will be scrambled. I used smaller free-range eggs than regular eggs. Use 500 ml milk if you have large eggs. If […]

  • Snickers Cake

    Snickers Cake

    Makes one 18cm cake. Despite its appearance, this cake is not overly sweet. On the contrary, the bittersweet chocolate ganache, combined with an almost savory peanut butter filling, balances the sweetness of both the fudgy chocolate cake and the caramel filling, making the cake a real treat. I recommend baking the cake layers the night […]

  • Brussels Sprouts Tarte Tatin

    Brussels Sprouts Tarte Tatin

    Makes a 22cm tart. When prepared correctly, Brussels sprouts can be delicious. They are blanched and then sautéed in balsamic vinegar and honey in this recipe, giving them a pleasant sweetness and a lovely flavor. After being sautéed, the Brussels sprouts are wrapped in buttery pastry and baked until caramelized and the pastry is crispy […]

  • Homemade Tagliatelle with Beetroot Pesto

    Homemade Tagliatelle with Beetroot Pesto

    Serves 4. Making homemade egg pasta is simple, especially if you have a pasta machine. It can be cooked fresh, but it can also be dried and stored for months. It cooks much faster than store-bought and tastes far superior. Serve it with pesto made from roasted beets. Aside from being healthy, it’s also simple […]

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