This month, I injected a few traditional savoury ingredients into typical sweet dishes.  As a conservative baker, I challenged myself to take some classic recipes and twist them to introduce some unusual flavour combinations — I was curious how far I would experiment with solid, timeless dishes.

Tried and true recipes such as apple pie, chocolate mousse, shortbread, and crème brûlée were given a flavour make-over.  Enter rosemary, fennel, Chinese five spice, and coriander that featured in the line up this month.

Want more savoury flavours?  How about basil, thyme, pepper and salt?  These usually savoury ingredients were the focus of a citrus tart, chocolate brownie, gingerbread cookie, and caramel chocolate cupcake showcased previously on Mélanger.

Here is the round up for the month. I hope you enjoyed your own experiments in the baking kitchen!

{ Coriander spiced apple pie } Although cinnamon and apple go hand in hand, a temporary substitution made for a surprisingly delicious flavor combination.  The nutty, spicy and rather citrusy flavour of ground coriander pairs unpredictably well with apple in these modest little pies.  { read more here … }

{ Chinese five spice chocolate mousse } For me, there is nothing like chocolate to soothe an unsettled soul.  In this case, a Chinese five spice chocolate mousse.  Inspired by a Belinda Jeffery rich chocolate cake showcasing the same spice these little aromatic pots were a delicious spin on the usual.  { read more here … }

{ Fennel & olive oil shortbread } The rich, sandy texture of the shortbread is preserved despite the variations.  The fennel flavour is prominent as soon as you take a bite.  The olive oil flavour comes through at the end.  It is subtle, but there.  This shortbread sure does lend itself well to different flavours. { read more here … }

{ Rosemary & orange crème brûlée } Rosemary was infused into the cream before making the basic custard for the brûlée.  The zest of one orange was also folded into the final mixture.  The injection of a less traditionally sweet flavour balanced the incredibly rich brûlée.  The end result was a typical creamy brûlée, with subtle suggestions of pine and some zing.  { read more here … }


{ Lime-Basil Tart } The traditional citrus tart is given a twist with the addition of fresh basil.  The fragrance from the basil is subtle but brings out the zesty overtones of the limes.  These flavours pair especially well with a basic sweet tart pastry.  { read more here … }


{ Thyme Brownie } This is the ultimate brownie recipe.  The end result is chewy with the right about of ‘bite’.  The slight variation with the thyme was subtle.  It produced a slightly earthy aroma to the rich, chocolately flavor of the brownie.  If you are a fan of a brownie that is not too cakey, and not too fudgey, this is a must try for you.  { read more here … }


{ Pfeffernussen } Pfeffernussen means ‘pepper nut’ in German.  This cookie features pepper (but no nuts!), and a range of spices such as cinnamon, all spice, nutmeg and cloves.  The light sugary coating of the cookie complements the peppery flavour deliciously. They are incredibly airy and light, and have a beautiful peppery flavour.   { read more here … }

{ Chocolate Salted Caramel Cupcakes } The salted caramel harmoniously melds with the rich chocolate cake and dark chocolate frosting.  Lightly sprinkled to finish, the grey flakes look misleadingly innocent.  When you savour the taste, the flavour faintly lingers urging you to immediately go back for more.  { read more here … }