Category: Edible (Page 1 of 2)

Satisfying cakes by Tortik Annushka

Oh my God these cakes! These amazing elegant creations are made by Tortik Annushka, a Moscow-based designer cake studio. Founded by siblings Madina and Tortik Yavorskaya, the family-run pastry company creates an impressive selection of colorful cakes. Madina is trained in fine arts and Tortik’s background is in architecture so the cakes are clearly inspired by their backgrounds.

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Covering: Ganache Inspired by @josielewisart

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A chocolate & marshmallow layer cake to die for

This amazing thing is called: Campfire Delight: 6-layer rich malted-chocolate toasted marshmallow cake, taken from the food blog Sweetapolita. Which, in more detail, means: “Six layers of dark, moist chocolate cake sandwiching alternating rich and fluffy frosting: satiny Belgian chocolate malted frosting and creamy toasted-marshmallow vanilla frosting with bits of actual crispy marshmallow in every bite”. I will not even try to make this (long and complicated) recipe, I will just dream I am having a piece instead. To combine with a nice latte…

Jimini’s edible insect snacks

criquet a la grecque, Jimini's, edible insect snacks

criquet a la grecque, Jimini's, edible insect snacks

molitor-origine, Jimini's, edible insect snacks

Jimini's, edible insect snacks

I could talk about the design of the packaging for these snacks, but this time I will focus more on the actual snack and not the packaging (which is not bad either)!

These are Jimini’s edible insect snacks! Insects like grasshoppers, crickets and mealworms! The above packaging is actually for grasshoppers flavored with Greek spices (a la Grecque)!!! All of Jimini’s insects are manufactured at specialised farms in the Netherlands and then flavoured in France.

Apparently there is a market for these, because they have made an effort to create an attractive packaging… There was even a Kickstarter event for Jimini’s energy bars made with cricket flour. Maybe you would like to consider them if you have kids?

A Tyrsamisu from Tyrsa



Mood of the day! This is actually “Tyrsamisu” from the portfolio site of Tyrsa (aka: Alexis Taïeb), a freelance graphic designer in Paris. It was created in collaboration with Parisian patisserie/boulangerie Liberté. Tyrsa does lettering, illustrations and murals for clients like Nike.

A recipe for a Grilled Chicken Cobb Salad

Grilled Chicken Cobb Salad

Grilled Chicken Cobb Salad closeup

We have a heatwave these days in Athens, so salads and light meals are the best choice to go. This yummy ‘Grilled Chicken Cobb’ salad is light but also fulfilling as a meal. Here is the recipe:

Grilled Chicken Cobb Salad taken from Lindsey Johnson @ Design Mom
6 servings

2 Romaine lettuce hearts
1 pound grilled chicken, diced
12 ounces thick cut bacon, cooked and chopped
6 hard boiled eggs, peeled and diced
1 cup crumbled blue cheese
1 pint cherry tomatoes, halved
2 avocados, diced (toss with lemon juice to prevent browning)
Creamy Herb Dressing or your favorite vinaigrette or dressing

Lay each Romaine heart on a cutting board. Using a sharp knife, cut into 1/2″ ribbons until you reach the stem. Discard the stems. Repeat with remaining Romaine heart. Transfer the chopped lettuce to a big bowl of cool water. Swish the lettuce around to remove any dirt or debris. Drain off the water and spin dry in a salad spinner. Arrange the lettuce on a very large serving platter.

On top of the lettuce, arrange the other ingredients in lengthwise rows. Cover and refrigerate until ready to serve.

To serve, either drizzle Creamy Herb Dressing on top of salad, or serve on the side.

For more salad variations, a Creamy Herb Dressing recipe and a Chicken Marinade recipe, go here.

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