Author: Anna Bembry

Hi, my name is Anna and I am the author, cook, baker and pastry chef 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!

Moroccan Harira Soup

Harira is a Moroccan soup made with dried legumes and plenty of cumin, turmeric, and cinnamon, traditionally cooked with lamb or beef. Although it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well. The soup tastes best the next day after all the flavors had…

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Grain and Seed Loaf

Bursting with whole grain and seeds, this bread requires minimum effort. You don’t need to knead and proof the dough or even preheat the oven. Simply combine all ingredients and place your loaf in a cold oven. Set up the temperature and bake for an hour.  

Garlic Bread

The art of making the perfect garlic bread is to make it neither too greasy nor too dry. Other than that it’s super simple and it goes well with a wide range of grilled dishes.  

Italian Grilled Chicken

My Italian grilled chicken is perfect for family cookouts and picnics. It has a simple lemon, chili and rosemary marinade which is an ideal contrast to the smoky and earthy flavor of the charcoal grill.    

Homemade Mayonnaise

Mayonnaise is versatile and goes especially well with fish and seafood. It is also the basis for many other dips and sauces. With only four ingredients that you already have in your pantry and 10 minutes of your time, you can make the best homemade mayonnaise.    

The Perfect Lemon Cake

I always bake the cake the day before and let the fresh lemon flavor unfold overnight – the cake tastes particularly lemony then.