Easy granola recipe with a variety of nuts, seeds and dried fruit.
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Mousse Au Chocolat
The texture light and fluffy, the taste not too sweet but rich in chocolate flavor. The chocolate for this classic French dessert has to be of good quality; the higher the cocoa content, the more intense the chocolate taste.
4 years of Edesia’s Compendium
It’s amazing how quickly time flies. It’s been 5 years already since I moved to the U.S. and 4 years since I started Edesia’s Compendium. Today, I would like to say thank you to everybody who encouraged me and supported my idea and to all of my followers for sticking with me all these years. […]
Italian Chocolate Biscotti
These Italian double-baked biscuits are best dipped in espresso or coffee.
Steak with Mustard
Steak gets a flavor kick with brandy and Dijon mustard.
Silesian Potato Dumplings (Kluski Śląskie)
I grew up in Silesia, a part of Poland, which – due to its turbulent history and geography – is a melting pot of Slavic and Germanic traditions. A Sunday dinner in our house was literally unthinkable without kluski. Made with cooked potatoes they are chewy and gummy in texture and unlike any other type […]
Marble Loaf Cake
A classic marble loaf cake is a work of art everybody can accomplish.
Italian Roasted Leg of Lamb
A leg of lamb is always a treat and an impressive main course, especially when it comes hugged with pancetta and flavored with wine, garlic, and herbs. I served with sauteed baby spinach and small boiled potatoes.
Mastering the Art of French Bread Baking. Part 1. Boule.
It is quite amazing how the French create a variety of breads with only flour, yeast, water and their famous art of folding and shaping – called „le faconnage“ – which gives each bread its unique texture and taste. My basic recipe for a traditional French bread is very easy to make. If you want […]
Cast Iron Cornbread
Served yesterday as part of our New Year’s Day menu. The original recipe comes from Paula Deen, the queen of Southern cooking. I adjusted the recipe slightly by reducing the buttermilk and adding 2 eggs for an extra fluffy crumb and a crunchy crust.
About me
Welcome to Edesia’s Compendium. My name is Anna and I am the author, cook, baker, and photographer of Edesia’s Compendium. I started this small but fine virtual recipe collection in 2016. Thank you for following and enjoy browsing, reading, and cooking!
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