1. Preheat the oven to 175C/350F. Grease and flour a rectangle baking dish about 25cmx14cmx6.5cm/10”x5.5”x2.5”.
2. Beat egg yolks, butter, and sugar until creamy. Stir in yogurt to combine. Beat egg white and vanilla sugar until stiff.
3. Whisk together the semolina and baking powder, then sift the mixture into the liquid mixture. Gently stir to combine. Fold the egg white into the batter.
4. Pour half of batter into the prepared pan, then top with 100 grams of frozen raspberries, now pour the remaining batter over the raspberries, finally cover with the remaining raspberries and sprinkle the hazelnut brittle over.
5. Bake in the center of hot oven for 65 minutes until golden brown. Remove and leave the cake in the pan for 15 minutes before turn it out onto a wire rack to cool. Dust the top with powdered sugar.

1. Peel and segment the grapefruit. Arrange rock salad, black olives and grapefruit segments on the serving plate.
2. Mix the vinaigrette ingredients in a jar with a tight-fitting lid and shake to blend. Drizzle the vinaigrette over the salad and sprinkle with the chopped pistachios. Serve the salad with bread.

1. Preheat the oven to 200C/400F. Cut the zucchini into half lengthways. Grease a baking pan with a little of olive oil, and place the zucchini, cut side down, in the pan. Brush the zucchini with half tablespoon of olive oil. Roast zucchini for 15 minutes.
2. Cut the zucchini into small pieces and place them in a blender with garlic cloves, almond, and basil. Pulse unti the mixture is blended. Add in grated Parmesan and olive oil. Season the mixture with lemon juice, salt and black pepper. Serve with rye crackers.

1. Rinse, dry, and tear the lettuce into bite-sized pieces. Remove the peel and pith from the oranges. Cut the orangees into slices.
2. In a large bowl, place the lettuce pieces, carrot strips, sliced fennel and oranges. Drizzle with olive oil and white wine vinegar. Taste with salt and black pepper. Gently toss and serve.

1. Heat oven to 210C/420F. Place the potatoes in a roasting pan, then rub with rosemary infused olive oil, rosemary leaves and a sprinkling of salt. Roast for 30 mins until the potatoes have turned a deep golden brown. Leave to cool slightly.
2. Heat a skillet over medium heat. Dry-fry the chopped bacon until crisp. Whisk sour cream, mayonnaise, lemon juice, capers, and the basil in a large bowl. Add in roasted potatoes and crispy bacon. Toss to coat and serve.

I want to thank Elisabeth at foodandthriftfinds for passing the "Sisterhood of the World Bloggers Award" to me and Raven at Ravienomnoms sharing her "Stylish Blogger Award" with me. Thank You, ladies!

1. Tip the chickpeas into a sieve and rinse under cold running water. Drain and place them in a large bowl. Drain the sundried tomatoes and finely dice.
2. Add the chopped sundried tomatoes, together with crumbled feta, chopped chives and chilli into the bowl of chickpeas. Drizzle in the lemon juice, then season with salt and pepper. Gently toss to combine.

1. In the bowl of your stand mixer attached with a dough hook, add in flour, yeast, sugar and salt. Pour in water and 4 tablespoons olive oil. Mix on low speed until dough comes together. Increase speed to medium and mix until dough is smooth, about 5 minutes. Turn dough onto a lightly floured work surface and knead briefly to form into a smooth ball.
2. Coat the mixing bowl with 1 tablespoon of olive oil, place in the dough ball, and turn to coat all sides. Cover with a plastic film and let rise in a warm, draft-free place until doubled in size, about 1 hour.
3. In a small saucepan over medium heat, combine 2 tablespoons of chopped rosemary and 2 tablespoons olive oil. Heat the mixture until olive oil bubbles, about 1 minute. Add in chopped cranberries and remove from heat. Let cool to room temperature.
4. Line a baking tray with parchment paper and set aside. Once dough has risen, punch it down, place on a lightly floured surface, and knead in cranberry mixture, and pine nuts. Form the dough into a tight ball, cover and let rest for 15 minutes.
5. On a lightly floured surface, pat the dough into a sheet and lay it on the prepared tray. Cover with a cling film and allow it to rise until doubled, about 45 minutes.
6. Preheat the oven to 200C/400F. Dimple the dough with your fingertips and place the rosemary leaves in the indentations. Drizzle the remaining tablespoon of olive oil over the top of the dough and sprinkle with fleur de sel. Place loaf in the middle shelf of the oven and mist the inside of the oven with 3 or 4 sprays of water. Bake for 30 minutes until golden. Cool on a wire rack. Serve warm.

Lisa H, from My Lemony Kitchen, was hosting a "Cambodian Souvenirs" giveaway last month. There are 3 very beautiful souvenirs she brought home from her visit to Cambodia: a soft Cambodian silk scarf, a set of beautiful chopsticks and a lovely embroidered purse. And I am the WINNER of this beautiful soft silk scarf. Thank you, Lisa!

1. Bring a pot of water to a boil. Blanch the Brussels sprouts for 3 minutes until they are starting to soften slightly. Remove and drain.
2. Heat a frying pan and fry the pancetta until crisp, then remove and set aside. Add the chestnuts and sugar, tossing in the pan, then pour in the vegetable stock and reduce by half.
3. Add in Brussels sprouts and pancetta back to the pan. Stir to combine. Transfer to a plate and serve warm.

1. Cut the ends off the onions and slice them into thick rings. Slice the spring onions into rings too. Heat a skillet with olive oil over medium flame. Add in onions and stir-fry until lightly golden. Stir in chopped spring onions. Season the mixture with salt and pepper. Turn off the heat and set aside.
2. Combine the flour, baking powder, salt and sugar in a mixing bowl. Add in egg, Quark, olive oil and milk. Stir until the dough forms a ball. Preheat the oven to 180C/350F. Line a baking tray, about 30x40 cm, with parchment paper. Roll out dough on a lightly floured surface into a rectangle and fit into prepared baking tray.
3. Top the dough with the herb cream evenly. Spread the caramelized onion all over the cream. Sprinkle the top with salt, pepper and cumin. Bake for 25-30 minutes until beautifully browned.

1. Finly dice the shallots. Cut the chicken filet into strips. Season the chicken strips with pepper and paparka powder.
2. Heat two tablespoons oil in a skillet until hot. Add in marinated sliced chicken and stir over a mediuim-high heat till lightly browned and cooked through, then remove from the pan and set aside.
3. Add the remaining oil in the skillet. Stir the finely chopped shallots till softened and lightly browned. Pour in the white wine and bring it to a boil over a high heat before adding cream and chicken stock. Cook over a medium heat for about 2 minutes then return the chicken strips and any accumulated juices to the pan.
4. Heat through, tossing often, about 3 minutes. Season with salt and pepper. Sprinkle chopped parsley and lemon zest. Serve with harsh browns.

1. Cut the softened butter into smaller pieces and place them in a mixing bowl. Sift in icing sugar. Beat on the low speed to blend the butter into the sugar. Increase the speed and mix for about 1 minute until creamy and smooth. Beat in one egg yolk until blended.
2. Whisk together the pastry flour, ground almond and cinnamon. Add the flour mixture into the creamed butter. Mix until it comes together. Wrap the dough with a plastic film and chill for 1 hour.
3. Prepare two baking trays with parchment paper. Preheat the oven to 200C/400F. Remove the dough from the fridge. Roll the dough out to a thickness of 5mm. Use a heart-shaped cookie cutter about 5 cm in diameter, cut out about 50 cookies.
4. Place them on the prepared baking trays. Beat the remaining egg yolk and brush the top of cookies. Top each cookie with one blanched almond. Bake for about 12 minutes. Remove and cool on racks.

1. Preheat oven to 200C/400F. Grease 7-8 rectangle friand pans. Melt the butter in a saucepan over a medium-low heat, then simmer for 5 minutes until golden brown. Cool slightly.
2. Finely grate the rind of two blood oranges. Combine the flour, icing sugar, almond meal, ground poppy seeds and grated orange rind.
3. Whisk the egg whites until frothy. Add to the dry ingredients together with the butter. Stir until just combined. Divide the batter into the pans. Bake until golden brown, about 20 minutes.
4. Zest rind from remaining orange then juice the oranges. Place zest, juice and sugar into a small saucepan. Cook over low heat, stirring, for 5 minutes or until mixture comes to the boil. Reduce heat to low. Simmer for 5 minutes or until mixture thickens slightly. Allow to cool. Place friands onto serving plates. Drizzle with orange syrup and serve.