Recipe - Lorang&Co
October 22, 2018This is the first time I formally publish a recipe in a magazine. For me it is a manifestation of moving from thinking with my eyes about how food appears in front of a camera, to thinking with my mouth about how something can taste. I never thought my first published recipe will be of cookies. If you know me, you know that I am not into sweets and not much of a baker. But I do have a soft spot for cookies and for tahini so it made sense combining them.
For that I must say thanks to two fantastic women I recently met. The first one, Elena Silcock originally from London, is a chef, baker, food writer and stylist that used to work for BBC Good Food. We met recently and started working on a food popup called Breaking Bread. After I briefed her on the dessert I was after, she suggested we make a shortbread that could go nicely with turkish coffee at the end of the meal we are planning. The idea developed into this recipe, which is just as much hers as it is mine if not more. The second lady I would like to thank is Louisa Lorang. She is a true Danish food mogul who gave me the opportunity to publish this recipe in her beautiful online publication Lorang&Co. In addition it was the best occasion to announce the official ticket sale for Breaking Bread.
Follow the link to learn more or buy a ticket for Breaking Bread. It will take place at Apollo Bar on the 9th of November.
