1592. Banana Lotus Trifle

It might be a bother that this recipe calls for 1.2 litres of cream instead of just one, but let me tell you, it is worth it. Strong banoofi vibes come from this trifle. Caramel and lotus, aka biscoff, are the main flavors, which combine dreamily with banana. 

1591. Airfryer Steak

Ironically, it took me a long time to master making a decent steak. Baking and cooking are just fine, but grilling a steak was always a guessing game I would be bound to lose. Now I'm ok with steaks, but do not appreciate the smoke and smell the process entails. In comes the handy-dandy airfryer. 

1590. Walnut Pie

If you like pecan pie, this is a must for you. In our part of the world, walnuts are much more native and affordable/accessible than pecans. As such, pecans tend to be given the gourmet treatment, and walnuts are viewed as a second option. I resent that and view walnuts as a beloved nut worthy to be used in dishes for kings. 

1589. Mushroom Pasta and Cornflakes Chicken

A large platter of saucy pasta topped with crispy chicken is an ideal comfort meal for kids and adults alike. Make the pasta with mushroom, and the chicken breaded with cornflakes, and you've got a winner. This chicken piccata pasta is a strong contender too, switching the sauce from the pasta to the chicken, and another version in pesto pasta.  

1588. Banana Brulee Oats

Another loaded breakfast oat bowl, but with a drastically different flavor profile. The basic oat mix is topped with chopped almonds, a dollop of cream, almond butter, and the piece de resistance: seared bananas and chocolate drizzle.  

1587. Loqum Cookie Sandwiches

Although many people grew up on these loqum cookies and remember them in their childhood with great affection, I did not. I literally tasted this combination last week for the first time and was blown away. I did not expect it to be that good. It was delicious, and dangerously addictive. 

1586. Apricot Jam Roast Chicken

If I had added soy sauce to the apricot jam, this would be a Chinese/Asian dish. However, only nutmeg was added, hence the dish is European. The caramelization on the chicken from the sugar in the jam is just amazing.

1585. Everyday Marble Cake

To be honest, I was not going to put this cake on MCW, but someone special asked me to, so here it is. I'm not sure if you've noticed, but I have an unbeatable basic cake recipe that I keep re-purposing for different flavors. There is the orange cake (by and far the most loved), then there is the cardamom. A toffee cinnamon is coming up soon, and then here is this marble cake frosted with nutella. 

Best Of MCW 1101-1200

The intermittent compilation of culinary wonders you may have missed and definitely want to try is back. This is part 12, covering the best of posts 1101 to 1200, made over and over, time and time again. 

1583. Kid's Jam Cookies

These cookies are basically Linzer cookies stuffed with whatever jam you prefer. The dough is simple enough to work with kids and it is very rewarding to them to eat what they made. 

1582. Vineleaf Haloomi and Preserved Lime Parcels

I am embracing vineleaf-everything life as of late. Cheese and vineleaves tuned out to be a pretty epic combination. Feta-chilli was a great one. Now this haloomi-preserved lime is all that, too. Grilled in a searingly-hot griddle pan, the grill marks are to be coveted here.