Our favorite custard wrapped in phyllo-oh my!

A thick and creamy milk pie made with semolina. Served with honey and cinnamon for a filling and delicious sweet treat!

This is an easy, snack size cake. It is moist with just the right amount of spice. Greek Honey-Walnut Cake 1 ¼ cups all-purpose flour ¾ cups sugar 1 teaspoon baking powder 1 teaspoon cinnamon ½ te…

Christmas on a platter, drizzled with syrup and walnuts! Diples / Thiples are Christmas Greek pastries with honey and are named by the Greek word for “fold”

Honey Cinnamon Rollups

This is my grandmother Perla's recipe for deliciously and sweet almond and walnut stuffed Moroccan cigars.

This special ensaymada recipe (also known as Filipino sweet buns) is a sweet and cheesy bread that is usually paired with coffee. It can be bought from any bakery and is usually enjoyed as a mid-afternoon snack.

This Baklava is a classic baklava recipe with chopped walnuts, 40 sheets of layered Phyllo dough, olive oil (or butter) sugar, ground cinnamon and cloves, lemon zest, all infused with a honey, sugar, lemon syrup. Makes 30-40 pieces.

This feast of spicy koftas, broccoli with anchovies and carrot mash, topped off by yoghurt and honey cheescake, is dedicated to mothers everywhere

London came and went. Even before I could digest it, reminisce in the warm memories and allow for the thoughts and the experience to settle in, I was packing again and heading for the slopes in southern Bavaria. What a difference a weekend makes! One weekend I was in an invigorating and pulsating city, full of life and power, the next I was standing on a quiet snow covered slope, the rich green confers, thick and abundant frosted with the white powder. London enlivened me, making me feel confident and inspired. Here, on this slope I was surrounded by nature’s beauty and the postcard perfection of the scenery around me should have made me feel free and liberated. Yet, as I looked down at my feet I was restrained by big heavy ski shoes and skis. Just lugging my gear to the bottom of the slope was enough and I was ready to hit the spa for a bit of relaxation. Looking over to the lifts I felt intimidated and yearned for the whirlpool we left back at the hotel instead. I am not much of a skier. I ski, but not with a passion some of my friends have for this sport. I even enjoy it but I lack the drive to really want to enthusiastically keep at it. I managed the first hurdle without making too much of a fool of myself and glided to the top of the slope on the tow lift. I had horror visions of trapping myself and being dragged halfway up the slope on my elbows and knees. Luckily, some other lady fell behind me and as all eyes were focused on her I was able to quickly adjust myself to look like I was born to ski. Phew! Once on top of the slope the next challenge was getting back down and as my husband instructed and tried to motivate me, my head was filled with strange static making it hard to understand anything that was being said. All I could view was the very long, slightly steep way back down. I wish I could click my red skis and find myself lounging by the pool. Soeren beamed at me and lunged forward - he shot down that hill fearlessly. I wish I was 10 years old again. With 10 fear does not exist - it seems. As a 40 year old mother, I was just brimming with fear. Fear for my son’s life and fear for my own life. Double whammy! As I saw my husband slide elegantly past me, I hung my head, took a deep breath and ordered my brain to chant some mantra to take away the angst. My grip around the ski poles tightened, my eyes quickly outlining the easiest route, I hesitantly thrusted myself forward, the chanting in my head getting louder, and off I went. The adrenaline pumped through me and I felt like a million dollars. I had survived the first run. Whether I looked good while I came down that hill is another question. I made my long S’s just like the instructor had taught me, imagining my belly was the light of a lighthouse and turning it left or right accordingly, then bringing my skis around and pulling my legs parallel to each other. The instructor also told me to think about everything else but skiing. That confused me! I was not exactly sure how not to think about skiing as I had to remind myself of each step I took. I chanted and as I was coming down the slope I realized the chanting in actual fact was Hindi songs. They started off in my head, as I picked up pace down the hill so did the chanting, becoming mumbles and finally by the time I got to the bottom I was singing fairly loudly. We spent the first couple of days skiing in lovely weather and with each run I felt more comfortable. I still was not going to become a ski fanatic but at least I was coming down the slopes with more confidence. On the last day, I took one last look down the slope. It was cold and the icy wind blew snow into my face stinging my skin. The weather had turned and I was tired. I had decided to do my last run and head to the hotel’s sauna. I earned it! Halfway down the slope I realized just how icy the slope was. That uneasiness I felt on the first day rose in the pit of my stomach again and as I turned my body to the left my skis hit a patch of ice and my legs decided to take a different route. I was unable to bring my skis together and as I tumbled my right ski got caught in the snow but my knee kept on twisting until I heard a hollow snap. The snap was presumably my ACL tearing or the bone on the outer right knee cracking. I spent a larger part of last week getting scans and x-rays done and visiting my knee specialist. He happens to be one of the best in his field and Tom got both his knees done by him. So I am in good hands. I will be out for a while as my bone needs 4 weeks to heal in which I will be wearing a mobile brace. After this I will have the surgery to repair the ACL, which will need another 4-6 weeks to heal. I limp around but am mobile and while I get frustrated at not being able to move fast enough, do things at my regular pace and dealing with the pain I am taking the advice of my friend Robin “slow down, breathe and heal”. Good advice! I might have a hard time with the slow down part though. This is a heavenly dessert that will force the fastest of us to take a moment to slow down and linger on the flavors. There is flakey phyllo pastry, there is luscious and smooth custard all infused with warming spices of cardamom, cinnamon and vanilla and finally the elegance of orange bring it all together. This custard pie is based on the divine Greek or Maltese Galaktoboureko, a semolina-based custard dessert layered with phyllo pastry that will make you want to sink yourself into. I based this recipe on Peter’s Galaktoboureko - a post that has stuck to my mind from the first time I read it. Ruffles of phyllo pastry are drenched in the custard and then gently baked to give a crunchy and sublime dessert. The perfect dessert for your Easter meal! Recipe: Greek-Style Creamy Custard Phyllo Pie Printable version of recipe here Prep Time: 45 minutes Total Time: 1 hour 45 minutes Serves: 8 Ingredients: 10 sheets phyllo pastry 60g butter, melted ¼ teaspoon ground cinnamon ¼ teaspoon ground cardamom zest of 1 orange 1 stick cinnamon 4 cardamom pods, slightly crushed 1 vanilla bean, split in the centre with the seeds scraped out 350 ml milk 3 eggs 95g sugar 2 tablespoons honey 150g pistachios, coarsely chopped Method: Pre-heat oven to 180 degrees C. Grease and line a 20 cm cake pan with baking paper. Spread out the sheets of phyllo pastry and cover them with a damp cloth to keep them from drying. Take on of the sheets and spread smoothly on the countertop, then brush generously with butter. Coil the sides of the pastry together in a rosette. Place the rosette in the middle of the cake pan and continue with the remaining phyllo pastry in the same way, placing them around the one in the center. Generously brush the tops of each pastry rosette with butter and sprinkle with cinnamon and cardamom. Bake in the oven for 25-30 minutes. In the meantime make the custard by placing the milk, cinnamon stick, cardamom pods and the vanilla bean and seeds in a saucepan and bringing it to a simmer over medium heat. Place the eggs and sugar in a bowl and whisk until thick. Gradually pour the warm milk over the custard mixture, whisking to well to temper the mixture to make sure the eggs do not curdle. Remove the cake pan from the oven and pour the custard over the top of the pastry and sprinkle with the orange zest. Place the pan back in the oven and bake for another 30 minutes until the custard has set. Take the cake pan out of the oven and drizzle the pastry with honey while still hot and sprinkle with pistachios. This tastes great while still warm and fresh on the same day. After that the phyllo pastry ends to get a bit soggy and the custard loses it’s creamy texture. Serve with a thick vanilla sauce. Verdict In all this hustle I totally forgot to raise my glass with you all … last week my blog turned 7! Yes I’ve been around here doing this for the past 7 years and I cannot believe the crazy path What’s For Lunch, Honey? has taken me on. It’s been all very positive and mostly a lot of fun. Blogging has come such a long way since then, it’s amazing how many new and awesome blogs I discover on a weekly basis. I’d like to say a huge thanks to you … my readers and friends who have supported me and are a part of this space, some have been around from the early days! I hope you all enjoy this space as much as enjoy filling it with my words and images. Cin cin! Did you miss the London Workshop? I’ll be hosting another styling and photography workshop in March here in Weimar. A package deal that includes tuition, accommodation, meals and a whole lot more - not to mention connecting with like-minded people and talking, taking and inhaling food, photography and styling for 2 days. Check out the Weimar workshop details! I have not had too much time to surf my favorite blogs and webistes lately. But I am thinking this will change soon as I spend more time resting the knee. I do have a few favorites this week and wanted to share them with you. Hope you enjoy browsing through them. Peter’s took me away with him on a lovely virtual weekend By The Sea Side I wanted to snuggle up in this Cozy Swedish Apartment A great way to take notes with these these adorable and colorful notebooks from The Magic Notebook. Lucky Weimar Workshop participants will each be receiving one. Nikole’s touching poem on the beauty of travel + southern italy with some stunning images Visual graphic: What is success? Color palette of the week a touch of South of France Quote of the week: Do it now .. In Darkness and Light with Jamie’s emotional post You might like these creamy custard ideas from WFLH: Bostini Cream Pie Chai Latte Cream Crème Caramel - Chocolate and Raspberry All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

London came and went. Even before I could digest it, reminisce in the warm memories and allow for the thoughts and the experience to settle in, I was packing again and heading for the slopes in southern Bavaria. What a difference a weekend makes! One weekend I was in an invigorating and pulsating city, full of life and power, the next I was standing on a quiet snow covered slope, the rich green confers, thick and abundant frosted with the white powder. London enlivened me, making me feel confident and inspired. Here, on this slope I was surrounded by nature’s beauty and the postcard perfection of the scenery around me should have made me feel free and liberated. Yet, as I looked down at my feet I was restrained by big heavy ski shoes and skis. Just lugging my gear to the bottom of the slope was enough and I was ready to hit the spa for a bit of relaxation. Looking over to the lifts I felt intimidated and yearned for the whirlpool we left back at the hotel instead. I am not much of a skier. I ski, but not with a passion some of my friends have for this sport. I even enjoy it but I lack the drive to really want to enthusiastically keep at it. I managed the first hurdle without making too much of a fool of myself and glided to the top of the slope on the tow lift. I had horror visions of trapping myself and being dragged halfway up the slope on my elbows and knees. Luckily, some other lady fell behind me and as all eyes were focused on her I was able to quickly adjust myself to look like I was born to ski. Phew! Once on top of the slope the next challenge was getting back down and as my husband instructed and tried to motivate me, my head was filled with strange static making it hard to understand anything that was being said. All I could view was the very long, slightly steep way back down. I wish I could click my red skis and find myself lounging by the pool. Soeren beamed at me and lunged forward - he shot down that hill fearlessly. I wish I was 10 years old again. With 10 fear does not exist - it seems. As a 40 year old mother, I was just brimming with fear. Fear for my son’s life and fear for my own life. Double whammy! As I saw my husband slide elegantly past me, I hung my head, took a deep breath and ordered my brain to chant some mantra to take away the angst. My grip around the ski poles tightened, my eyes quickly outlining the easiest route, I hesitantly thrusted myself forward, the chanting in my head getting louder, and off I went. The adrenaline pumped through me and I felt like a million dollars. I had survived the first run. Whether I looked good while I came down that hill is another question. I made my long S’s just like the instructor had taught me, imagining my belly was the light of a lighthouse and turning it left or right accordingly, then bringing my skis around and pulling my legs parallel to each other. The instructor also told me to think about everything else but skiing. That confused me! I was not exactly sure how not to think about skiing as I had to remind myself of each step I took. I chanted and as I was coming down the slope I realized the chanting in actual fact was Hindi songs. They started off in my head, as I picked up pace down the hill so did the chanting, becoming mumbles and finally by the time I got to the bottom I was singing fairly loudly. We spent the first couple of days skiing in lovely weather and with each run I felt more comfortable. I still was not going to become a ski fanatic but at least I was coming down the slopes with more confidence. On the last day, I took one last look down the slope. It was cold and the icy wind blew snow into my face stinging my skin. The weather had turned and I was tired. I had decided to do my last run and head to the hotel’s sauna. I earned it! Halfway down the slope I realized just how icy the slope was. That uneasiness I felt on the first day rose in the pit of my stomach again and as I turned my body to the left my skis hit a patch of ice and my legs decided to take a different route. I was unable to bring my skis together and as I tumbled my right ski got caught in the snow but my knee kept on twisting until I heard a hollow snap. The snap was presumably my ACL tearing or the bone on the outer right knee cracking. I spent a larger part of last week getting scans and x-rays done and visiting my knee specialist. He happens to be one of the best in his field and Tom got both his knees done by him. So I am in good hands. I will be out for a while as my bone needs 4 weeks to heal in which I will be wearing a mobile brace. After this I will have the surgery to repair the ACL, which will need another 4-6 weeks to heal. I limp around but am mobile and while I get frustrated at not being able to move fast enough, do things at my regular pace and dealing with the pain I am taking the advice of my friend Robin “slow down, breathe and heal”. Good advice! I might have a hard time with the slow down part though. This is a heavenly dessert that will force the fastest of us to take a moment to slow down and linger on the flavors. There is flakey phyllo pastry, there is luscious and smooth custard all infused with warming spices of cardamom, cinnamon and vanilla and finally the elegance of orange bring it all together. This custard pie is based on the divine Greek or Maltese Galaktoboureko, a semolina-based custard dessert layered with phyllo pastry that will make you want to sink yourself into. I based this recipe on Peter’s Galaktoboureko - a post that has stuck to my mind from the first time I read it. Ruffles of phyllo pastry are drenched in the custard and then gently baked to give a crunchy and sublime dessert. The perfect dessert for your Easter meal! Recipe: Greek-Style Creamy Custard Phyllo Pie Printable version of recipe here Prep Time: 45 minutes Total Time: 1 hour 45 minutes Serves: 8 Ingredients: 10 sheets phyllo pastry 60g butter, melted ¼ teaspoon ground cinnamon ¼ teaspoon ground cardamom zest of 1 orange 1 stick cinnamon 4 cardamom pods, slightly crushed 1 vanilla bean, split in the centre with the seeds scraped out 350 ml milk 3 eggs 95g sugar 2 tablespoons honey 150g pistachios, coarsely chopped Method: Pre-heat oven to 180 degrees C. Grease and line a 20 cm cake pan with baking paper. Spread out the sheets of phyllo pastry and cover them with a damp cloth to keep them from drying. Take on of the sheets and spread smoothly on the countertop, then brush generously with butter. Coil the sides of the pastry together in a rosette. Place the rosette in the middle of the cake pan and continue with the remaining phyllo pastry in the same way, placing them around the one in the center. Generously brush the tops of each pastry rosette with butter and sprinkle with cinnamon and cardamom. Bake in the oven for 25-30 minutes. In the meantime make the custard by placing the milk, cinnamon stick, cardamom pods and the vanilla bean and seeds in a saucepan and bringing it to a simmer over medium heat. Place the eggs and sugar in a bowl and whisk until thick. Gradually pour the warm milk over the custard mixture, whisking to well to temper the mixture to make sure the eggs do not curdle. Remove the cake pan from the oven and pour the custard over the top of the pastry and sprinkle with the orange zest. Place the pan back in the oven and bake for another 30 minutes until the custard has set. Take the cake pan out of the oven and drizzle the pastry with honey while still hot and sprinkle with pistachios. This tastes great while still warm and fresh on the same day. After that the phyllo pastry ends to get a bit soggy and the custard loses it’s creamy texture. Serve with a thick vanilla sauce. Verdict In all this hustle I totally forgot to raise my glass with you all … last week my blog turned 7! Yes I’ve been around here doing this for the past 7 years and I cannot believe the crazy path What’s For Lunch, Honey? has taken me on. It’s been all very positive and mostly a lot of fun. Blogging has come such a long way since then, it’s amazing how many new and awesome blogs I discover on a weekly basis. I’d like to say a huge thanks to you … my readers and friends who have supported me and are a part of this space, some have been around from the early days! I hope you all enjoy this space as much as enjoy filling it with my words and images. Cin cin! Did you miss the London Workshop? I’ll be hosting another styling and photography workshop in March here in Weimar. A package deal that includes tuition, accommodation, meals and a whole lot more - not to mention connecting with like-minded people and talking, taking and inhaling food, photography and styling for 2 days. Check out the Weimar workshop details! I have not had too much time to surf my favorite blogs and webistes lately. But I am thinking this will change soon as I spend more time resting the knee. I do have a few favorites this week and wanted to share them with you. Hope you enjoy browsing through them. Peter’s took me away with him on a lovely virtual weekend By The Sea Side I wanted to snuggle up in this Cozy Swedish Apartment A great way to take notes with these these adorable and colorful notebooks from The Magic Notebook. Lucky Weimar Workshop participants will each be receiving one. Nikole’s touching poem on the beauty of travel + southern italy with some stunning images Visual graphic: What is success? Color palette of the week a touch of South of France Quote of the week: Do it now .. In Darkness and Light with Jamie’s emotional post You might like these creamy custard ideas from WFLH: Bostini Cream Pie Chai Latte Cream Crème Caramel - Chocolate and Raspberry All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

Baking Conversion Charts & Kitchen Tips! Learn some helpful conversion tools & tips to make your time in the kitchen easier & more successful.

Petulla, the Albanian version of fried dough, was a childhood favorite of Petrit Husenaj. He shares his mother’s sweet and savory recipe. Read more of his posts at MySocialChef.com.

Though this recipe calls for a raspberry garnish, feel free to swap in caramelized apples or toasted pistachios. When working with phyllo dough, make sure to keep the unused phyllo sheets covered as much as possible, as they tend to dry out quickly.

Galaktoboureko is a Classic Greek pie that is made with a semolina custard and wrapped in flaky, buttery, crisp phyllo. These rolls are the individual version and might be better than the original dessert. They are baked to a golden perfection and then drenched in an aromatic syrup.

A yogurt based custard sweetened with honey and fresh strawberries in a flaky, golden pie crust and then topped with a drizzle of homemade lemon curd.

Russian Honey Cake is a thin layer cake made with raw honey and a sour cream frosting. This honey cake recipe can be made round or rectangular for a party size! My Ukrainian husband loves this Medovik Cake Recipe and this dessert is covered in the simplest cake decoration (leftover cake crumbs!)

This simple and easy Italian meringue recipe is sweetened with honey and perfect for topping pies, cakes, and cookies! It's a delicious frosting that's SCD and Paleo friendly.

Creamy, smooth homemade vanilla pudding sweetened with honey instead of sugar. We love this homemade vanilla pudding warm or cold, plain or dressed up with whipped cream or a fruit topping. It is also delicious served with cake instead of frosting.

A subtly sweet and tangy tart made with a creamy mascarpone and Greek yogurt filling in a pistachio and black pepper shell; topped with fresh figs, crunchy pistachios and sweet honey.

Find a complete list of the best natural sugar substitutes here! Click for a list of the best natural alternatives. (+sweeteners for coffee & recipes!)

Honey Cupcakes With Marscarpone Frosting & Caramelized Figs

This weekend we are having guests over and the theme is Greek food. This is a great group of friends but best of all, they are all foodies. They are also really good cooks. We don't do this too often but when we do, it is so much fun. Everyone really gets into the theme

The best traditional Greek Baklava recipe! A classic Baklava dessert with layers of phyllo, walnuts and honey to amaze your guests with it's authentic taste

Politiko dessert is a syrupy semolina cake topped with the creamiest custard and plenty of ground cinnamon on top. Very delicious!

London came and went. Even before I could digest it, reminisce in the warm memories and allow for the thoughts and the experience to settle in, I was packing again and heading for the slopes in southern Bavaria. What a difference a weekend makes! One weekend I was in an invigorating and pulsating city, full of life and power, the next I was standing on a quiet snow covered slope, the rich green confers, thick and abundant frosted with the white powder. London enlivened me, making me feel confident and inspired. Here, on this slope I was surrounded by nature’s beauty and the postcard perfection of the scenery around me should have made me feel free and liberated. Yet, as I looked down at my feet I was restrained by big heavy ski shoes and skis. Just lugging my gear to the bottom of the slope was enough and I was ready to hit the spa for a bit of relaxation. Looking over to the lifts I felt intimidated and yearned for the whirlpool we left back at the hotel instead. I am not much of a skier. I ski, but not with a passion some of my friends have for this sport. I even enjoy it but I lack the drive to really want to enthusiastically keep at it. I managed the first hurdle without making too much of a fool of myself and glided to the top of the slope on the tow lift. I had horror visions of trapping myself and being dragged halfway up the slope on my elbows and knees. Luckily, some other lady fell behind me and as all eyes were focused on her I was able to quickly adjust myself to look like I was born to ski. Phew! Once on top of the slope the next challenge was getting back down and as my husband instructed and tried to motivate me, my head was filled with strange static making it hard to understand anything that was being said. All I could view was the very long, slightly steep way back down. I wish I could click my red skis and find myself lounging by the pool. Soeren beamed at me and lunged forward - he shot down that hill fearlessly. I wish I was 10 years old again. With 10 fear does not exist - it seems. As a 40 year old mother, I was just brimming with fear. Fear for my son’s life and fear for my own life. Double whammy! As I saw my husband slide elegantly past me, I hung my head, took a deep breath and ordered my brain to chant some mantra to take away the angst. My grip around the ski poles tightened, my eyes quickly outlining the easiest route, I hesitantly thrusted myself forward, the chanting in my head getting louder, and off I went. The adrenaline pumped through me and I felt like a million dollars. I had survived the first run. Whether I looked good while I came down that hill is another question. I made my long S’s just like the instructor had taught me, imagining my belly was the light of a lighthouse and turning it left or right accordingly, then bringing my skis around and pulling my legs parallel to each other. The instructor also told me to think about everything else but skiing. That confused me! I was not exactly sure how not to think about skiing as I had to remind myself of each step I took. I chanted and as I was coming down the slope I realized the chanting in actual fact was Hindi songs. They started off in my head, as I picked up pace down the hill so did the chanting, becoming mumbles and finally by the time I got to the bottom I was singing fairly loudly. We spent the first couple of days skiing in lovely weather and with each run I felt more comfortable. I still was not going to become a ski fanatic but at least I was coming down the slopes with more confidence. On the last day, I took one last look down the slope. It was cold and the icy wind blew snow into my face stinging my skin. The weather had turned and I was tired. I had decided to do my last run and head to the hotel’s sauna. I earned it! Halfway down the slope I realized just how icy the slope was. That uneasiness I felt on the first day rose in the pit of my stomach again and as I turned my body to the left my skis hit a patch of ice and my legs decided to take a different route. I was unable to bring my skis together and as I tumbled my right ski got caught in the snow but my knee kept on twisting until I heard a hollow snap. The snap was presumably my ACL tearing or the bone on the outer right knee cracking. I spent a larger part of last week getting scans and x-rays done and visiting my knee specialist. He happens to be one of the best in his field and Tom got both his knees done by him. So I am in good hands. I will be out for a while as my bone needs 4 weeks to heal in which I will be wearing a mobile brace. After this I will have the surgery to repair the ACL, which will need another 4-6 weeks to heal. I limp around but am mobile and while I get frustrated at not being able to move fast enough, do things at my regular pace and dealing with the pain I am taking the advice of my friend Robin “slow down, breathe and heal”. Good advice! I might have a hard time with the slow down part though. This is a heavenly dessert that will force the fastest of us to take a moment to slow down and linger on the flavors. There is flakey phyllo pastry, there is luscious and smooth custard all infused with warming spices of cardamom, cinnamon and vanilla and finally the elegance of orange bring it all together. This custard pie is based on the divine Greek or Maltese Galaktoboureko, a semolina-based custard dessert layered with phyllo pastry that will make you want to sink yourself into. I based this recipe on Peter’s Galaktoboureko - a post that has stuck to my mind from the first time I read it. Ruffles of phyllo pastry are drenched in the custard and then gently baked to give a crunchy and sublime dessert. The perfect dessert for your Easter meal! Recipe: Greek-Style Creamy Custard Phyllo Pie Printable version of recipe here Prep Time: 45 minutes Total Time: 1 hour 45 minutes Serves: 8 Ingredients: 10 sheets phyllo pastry 60g butter, melted ¼ teaspoon ground cinnamon ¼ teaspoon ground cardamom zest of 1 orange 1 stick cinnamon 4 cardamom pods, slightly crushed 1 vanilla bean, split in the centre with the seeds scraped out 350 ml milk 3 eggs 95g sugar 2 tablespoons honey 150g pistachios, coarsely chopped Method: Pre-heat oven to 180 degrees C. Grease and line a 20 cm cake pan with baking paper. Spread out the sheets of phyllo pastry and cover them with a damp cloth to keep them from drying. Take on of the sheets and spread smoothly on the countertop, then brush generously with butter. Coil the sides of the pastry together in a rosette. Place the rosette in the middle of the cake pan and continue with the remaining phyllo pastry in the same way, placing them around the one in the center. Generously brush the tops of each pastry rosette with butter and sprinkle with cinnamon and cardamom. Bake in the oven for 25-30 minutes. In the meantime make the custard by placing the milk, cinnamon stick, cardamom pods and the vanilla bean and seeds in a saucepan and bringing it to a simmer over medium heat. Place the eggs and sugar in a bowl and whisk until thick. Gradually pour the warm milk over the custard mixture, whisking to well to temper the mixture to make sure the eggs do not curdle. Remove the cake pan from the oven and pour the custard over the top of the pastry and sprinkle with the orange zest. Place the pan back in the oven and bake for another 30 minutes until the custard has set. Take the cake pan out of the oven and drizzle the pastry with honey while still hot and sprinkle with pistachios. This tastes great while still warm and fresh on the same day. After that the phyllo pastry ends to get a bit soggy and the custard loses it’s creamy texture. Serve with a thick vanilla sauce. Verdict In all this hustle I totally forgot to raise my glass with you all … last week my blog turned 7! Yes I’ve been around here doing this for the past 7 years and I cannot believe the crazy path What’s For Lunch, Honey? has taken me on. It’s been all very positive and mostly a lot of fun. Blogging has come such a long way since then, it’s amazing how many new and awesome blogs I discover on a weekly basis. I’d like to say a huge thanks to you … my readers and friends who have supported me and are a part of this space, some have been around from the early days! I hope you all enjoy this space as much as enjoy filling it with my words and images. Cin cin! Did you miss the London Workshop? I’ll be hosting another styling and photography workshop in March here in Weimar. A package deal that includes tuition, accommodation, meals and a whole lot more - not to mention connecting with like-minded people and talking, taking and inhaling food, photography and styling for 2 days. Check out the Weimar workshop details! I have not had too much time to surf my favorite blogs and webistes lately. But I am thinking this will change soon as I spend more time resting the knee. I do have a few favorites this week and wanted to share them with you. Hope you enjoy browsing through them. Peter’s took me away with him on a lovely virtual weekend By The Sea Side I wanted to snuggle up in this Cozy Swedish Apartment A great way to take notes with these these adorable and colorful notebooks from The Magic Notebook. Lucky Weimar Workshop participants will each be receiving one. Nikole’s touching poem on the beauty of travel + southern italy with some stunning images Visual graphic: What is success? Color palette of the week a touch of South of France Quote of the week: Do it now .. In Darkness and Light with Jamie’s emotional post You might like these creamy custard ideas from WFLH: Bostini Cream Pie Chai Latte Cream Crème Caramel - Chocolate and Raspberry All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

Mini Banana, Honey + Coconut Cream Tarts

You don't need a fortune to enjoy tasty meals. Take a look at our cheap & easy recipes for cooking on a budget – visit The Healthy Mummy today.

These Greek-style, bitesize doughnuts are flavoured with cinnamon and honey for subtle sweetness. They're great to serve as a light after-dinner treat

Healthy Sweet and Sour Sauce is paleo, gluten free and can be made vegan! All the flavor of a traditional sauce without refined sugar!

Part light and airy meringue, part rich and coconutty macaroons, these treats are irresistible.

Filled with walnuts, honey, and spices, these rugelach pair just as perfectly with a snifter of brandy as with a glass of milk.

Learn how to make these delicious baklava cupcakes by following this filo pastry dessert recipe. It's an easy to follow baklava recipe and a great take on the traditional baklava. Be inspired by our baklava recipe collection and learn how to make baklava cupcakes using filo pastry, phyllo dough, Swi