strawberry Archives - The Life Lab.

Strawberry Cookies

Morfoula & Hermione293 views Leave a comment

Why can’t we enjoy strawberries all year round? People love Strawberries and so do we! Fear not because we have a recipe that you can make whenever you want, even during wintertime. Our beloved strawberry cookies are the most…

Strawberry & Mint Iced Tea

Today we’re making Strawberry and Mint Iced Tea! With summer just around the corner,…

Red Berries Pavlova Cake

Today we’re baking a Red Berries Pavlova Cake! A texture freak’s dream come true,…

Bridal Fresh Strawberry Tarts

The days before your wedding day are full of moments that will follow you…

- Autumn, Dinner, Lunch, Savory
- October 25, 2020
Savory Stuffed Pumpkin with Cheese and all things Autumn

This savory stuffed pumpkin with arseniko cheese from Naxos and autumnal herbs is the best thing to say “Oh, fall!”. And truly, there are just so many reasons to love the season—where to even begin? Autumn is a second spring when every leaf is a flower. Albert Camus For us, autumn is the season to gather friends around the table, cook and play board games, a time to calm down, snuggle up and enjoy togetherness as much as possible. The harvest season is full of flavourful ingredients to use in recipes and an abundance of newly harvested goodies, like pumpkins, sweet potatoes, various nuts, and fresh vegetables! So, creating a stuffed pumpkin recipe was no surprise for us! While most of us probably associate pumpkins with jack-o’-lanterns and Halloween night, this fruit (which is sometimes mistakenly referred to as a vegetable) goes way beyond the scope of spooky décor. Full of flavor, health benefits, and culinary uses, pumpkin is easy to adore. The vibrant color of pumpkins (both inside and out) hints at their vitamin-rich nature. Just one cup of cooked pumpkin packs over double of your daily Vitamin A needs, plus a hefty boost of Potassium and Vitamin C. At just under,...
- Desserts, Spring, Tarts
- September 19, 2020
Honey Cream Tart

This delicious Honey Cream Tart is one for the ages, filled with a silky smooth cream on a buttery tart shell! Honey is our home’s pride and joy since our grandfather is a beekeeper. We learned from an early age to not only to savor honey but respect all the effort that goes into beekeeping and harvesting the golden yummy honey! But before we give you the recipe, let’s talk some more about honey! How honey is made? Made Naturally by Nature From Bee Honey starts as flower nectar collected by bees, which gets broken down into simple sugars stored inside the honeycomb. The design of the honeycomb and constant fanning of the bees’ wings causes evaporation, creating sweet liquid honey. Honey’s color and flavor varies based on the nectar collected by the bees. For example, honey made from orange blossom nectar might be light in color, whereas honey from avocado or wildflowers might have a dark amber color. To Hive On average, a hive will produce about 65 pounds of surplus honey each year2. Beekeepers harvest it by collecting the honeycomb frames and scraping off the wax cap that bees make to seal off honey in each cell. Once,...
- Autumn, Cakes, Celebrations, Desserts, Uncategorized
- June 12, 2020
Halloween Chocolate Cake

In Greece, we don’t celebrate Halloween. It has never been to our celebration calendars and quite frankly it’s very out of our shared mind as a country. However, in the last couple of years, we seem to enjoy that spooky, slightly terrifying excuse to get scared, attend parties, and in our case… bake. We love a good celebration and festivities that make us brainstorm and think of things to make. So, you guessed it already, we’re baking a spooky chocolate cake with some salted caramel sauce on the inside! Pretty standard on its geometry, this is a three-layered cake with cocoa buttercream and homemade salted caramel sauce. We decorated it with paper bats we drew and cut out of paper. It’s very easy and catchy at the same time. It will make your Halloween party guests come for seconds! *for the cake* 530 g all purpose flour 550 g sugar 100 g cocoa powder 1 tbsp salt 1 1/2 tbsp baking soda 5 eggs 350 ml coffee 350 ml buttermilk 330 ml vegetable oil *how to make the cake* Preheat the oven to 170°C. Line your pans with parchment paper, we used 3 pans for this cake. Set aside. Whisk,...

White Chocolate & Raspberry Layer Cake

Vegan Tsoureki (Traditional Greek Easter Bread with Pumpkin and Chestnut Paste)

Flour Pie with Quince and Feta Cheese

Fragrant Quince Paste (Kidonopasto)

French Madeleines

Fragrant Quince Paste (Kidonopasto)

strawberry

Strawberry Cookies

Strawberry & Mint Iced Tea

Red Berries Pavlova Cake

Bridal Fresh Strawberry Tarts

Savory Stuffed Pumpkin with Cheese and all things Autumn

Honey Cream Tart

Halloween Chocolate Cake