I have to thank you
Mastic has a very distinct flavor, once you’ve tasted/ smelled it you can always tell.
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Happy New Year, Dining Hall.
I’m beginning 2020 with instant coffee and a slice of homemade banana bread.
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These end of year cooking are really nice to watch. I miss now the soon coming french time “galette des rois” in a very few days feuilleté (multilayers paste with butter) and creme frangipane (almond cream)
I could do one if I had the things to do it but honestly it’s wheat+origan since Christmas, my leftovers in my kitchen.
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Sorry about that, I had to look up what their names are in English and I really tossed in what was in my house, so it is more or less a matter of personal preference and none of that stuff is really part of the base recipie.
Vsotvep really took care of what the mastic liquor is (indeed a very distinctive and unique kind of flavour - I used this one by the way) and I also put in powdered nutmeg, powdered clove (I think that’s how this thing is called ) and cinnamon.
The analogies for the ingredients are half a large glass of freshly juiced oranges (do not let the juice sit out for too long, else the pulp and nutrients sit on the bottom of the glass and the water rises), the other half glass is full milk, 150 grams of butter and 500 grams of flour that is preprocessed to have baking powder inside and rise on its own (though I did put a bit of baking powder in - it is not in the recipie, I had some left over 
). Mix everything together in that order butter first, sugar next, eggs next, spices, extras, juice and milk next, flour last. Then pour in a slightly buttered baking tray and bake them at edit 180 /edit degrees for as much time it takes. That depends on your oven.
As I said it really is a cake anyone can make and enjoy (the resulting cake is dense enough for briefly dipping it in coffee or cocoa or tea )
Edit to add liquor link
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It’s a bit similar to Madeleine receipt, besides the low temperature cooking (I wonder why) and… The spycing!
A maybe to avoid that hill shape of the Madeleine?
It was a typo. 180 degrees 
To be honest, my stove has no numbers anymore (they faded a decade ago 
) so I think that what I am setting is 180C …
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A ok I was really wondering
These kind of cakes cook well in silicone mold, for easyness
I don’t usually bake, but I craved cake yesterday. Recipe here Κέικ με ελαιόλαδο, λεμόνι και σοκολάτα | Άρθρα | Bostanistas.gr : Ιστορίες για να τρεφόμαστε διαφορετικά
I used white chocolate and no zest because I didn’t have lemons that could provide. It’s better today, olive oil has a strong scent and imho it needs some time to fade.
(yes, it’s a paper plate, I’m an adult and sometimes I hate the thought of dishes)
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How much dishes would you get with cake? You can almost just wipe it once and put the plate back in the cupboard
Apparently I would also be picking up a broken plate now 
.
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I hope this is not how you actually clean your dishes
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Only if it’s cake 
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When I think what the laws ask us in a backery…
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Next step is baoze with filling in it. Good job!
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Baltic herring in tomato sauce, quite traditional nordic dish. Eaten with boiled potatos (sorry no pictures of potatoes >___>)
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Music to my ears, can I have a recipe? 