STELLA'S COOKBOOK

Date & Walnut Cake with Caramel

A delicious, moist cake that is perfect with a Turkish coffee or served with a little more whipped cream or ice-cream as a dessert.

Meringues with Mastic

The Jews of Spain share a love for meringue-cloud like magical confections we call ‘ashuplados’ in Ladino.

Honeyed Biscuit & Almond Clusters

This Sephardic confection consists of clusters of little biscuits cooked in a honey syrup and scattered with toasted almonds.

Doughnut Puffs in Honey Syrup

Bimuelos, derived from the Spanish word buñuelo, was a popular yeast dough fritter that the Jews of medieval Spain adopted.

Sesame Studded Biscuits

Most Sephardic households from Rhodes Island have a stash of crunchy pretzel shaped sesame- studded biscuits on hand.

Lemon Fondant

In Sephardic homes in Greece and Turkey this glossy white fondant is traditionally served as a symbol of purity at life-cycle events and on the New Year.

Clementine & Almond Cake

Puréed, boiled clementines lend themselves to an indescribably moist, citrus-flavoured, flourless almond cake.

Marzipan Filled Pastries

Gizadas de masapan are marzipan filled baked star-shaped tartlets similar in taste to macaroons.

Fried Pastry Puffs with Fragrant Honey Syrup, Nuts, Sesame Seeds & Cinnamon

Piticas are crisp, thin, deep-fried pastries, drizzled generously with a warm honey syrup fragrant with orange-blossom water.

Meringues with Mastic & Tropical Fruit

This meringue, chewy with Greek mastic, has a soft pillowy centre. It makes a magnificent, elegant, gluten-free dessert.

Marzipan

Emblematic from Spain is our treasured marzipan. We acquired the centuries old skill from the nuns of the convents of Toledo, handcrafting freshly ground almonds with sugar syrup into orange blossom scented masapan.

Fragrant Rice Flour & Milk Pudding

Sutlach is a traditional Turkish dessert that originated in the opulent Ottoman kitchens – a sweet treat fit for a Sultan!