This lemon London Fog loaf is seriously so good. If you’ve never had a London Fog before, it’s a drink made with Earl Grey tea, steamed milk and vanilla, so it has this creamy, slightly floral flavor with citrusy notes from the bergamot in the tea. This loaf takes those flavors and adds plenty of fresh lemon, which works so well with the Earl Grey. It’s soft and moist, with Earl Grey infused into the cake, a lemon Earl Grey soak brushed over it as it cools and a thick lemon glaze on top. You get that subtle tea flavor and fresh lemon in every bite without either one being too overpowering. Definitely one of those cakes that’s even better with a cup of tea. Ingredients: For the Lemon Earl Grey Loaf: 80g (1/3 cup) whole milk 2 Earl Grey tea bags, for steeping 210g (1 3/4 cups) all-purpose flour 1 Earl Grey tea bag (about 2–3g), opened and leaves finely ground 2 tsp baking powder (8g) 1/2 tsp fine salt (3g) 200g (1 cup) caster sugar Zest of 2 small lemons or 1 large lemon 50g (3 1/2 tbsp) unsalted butter 70g (1/3 cup) neutral oil 3 large eggs, at room temperature 130g (1/2 cup + 1 tbsp) full-fat Greek yogurt, at room temperature 25g (1 1/2 tbsp) fresh lemon juice 1 tsp vanilla extract (5g) For the Lemon Earl Grey Soak: 60g water 1 Earl Grey tea bag 45g (about 3 1/2 tbsp) caster sugar 35g (about 2 1/2 tbsp) fresh lemon juice For the Earl Grey Lemon Glaze: 25g (about 1 1/2 tbsp) whole milk 150g (1 1/4 cups) icing sugar, sifted 5–8g (1–1 1/2 tsp) fresh lemon juice Pinch of salt Fresh lemon zest, dried Earl Grey tea leaves and/or dried edible flowers, for garnish (optional) Directions: Make the Earl Grey Milk Infuse the milk. Add the 80g whole milk to a small saucepan and heat over medium-low heat until it is hot and steaming, but not boiling. Remove from the heat, add the 2 Earl Grey tea bags and cover. Let the tea steep in the milk for 15 minutes so it has enough time to pick up the Earl Grey flavor. Remove the tea bags. After 15 minutes, remove the tea bags and gently press them against the side of the saucepan with a spoon to release some of the milk they have absorbed. Avoid squeezing them too aggressively as this can make the tea slightly bitter. Add the butter. While the infused milk is still warm, add the 50g butter and stir until completely melted. If the milk has cooled too much to melt the butter, place the saucepan back over very low heat for a few seconds, stirring constantly. Set aside to cool slightly while you make the batter. Make the Lemon Earl Grey Loaf Preheat your oven to 175°C and grease and line a loaf tin with parchment paper. Leave a little parchment hanging over the sides so you can easily lift the loaf out later. Combine the dry ingredients. Open 1 Earl Grey tea bag and finely grind the tea leaves. In a medium bowl, whisk together the flour, ground Earl Grey tea leaves, baking powder and 1/2 tsp (3g) fine salt. Set aside. Rub the lemon zest into the sugar. Add the caster sugar and lemon zest to a large mixing bowl. Using your fingertips, rub the zest into the sugar for about 1 minute. The sugar should start to feel slightly damp and smell really lemony. This helps release the oils from the zest and gives the loaf a stronger lemon flavor. Add the oil and eggs. Whisk the neutral oil into the lemon sugar. Add the eggs one at a time, whisking well after each addition until the mixture is smooth and combined. Add the remaining wet ingredients. Add the Greek yogurt, 25g fresh lemon juice and vanilla extract. Whisk until smooth and no large streaks of yogurt remain. Add the dry ingredients. Add the flour mixture and gently fold with a spatula until almost combined. Stop while you can still see a few small streaks of flour since you still need to add the Earl Grey milk. Add the Earl Grey milk and butter. Pour in the Earl Grey infused milk and melted butter mixture. Gently fold until the batter is smooth and no streaks of flour or liquid remain. Scrape along the bottom and sides of the bowl to make sure everything is evenly incorporated. Avoid overmixing. Fill the loaf tin. Pour the batter into the prepared loaf tin and smooth out the top. Gently tap the tin against the counter once or twice to settle the batter and remove any large air pockets. Bake on the middle rack at 175°C for 45–55 minutes, or until the top is golden and a skewer inserted into the center comes out clean or with a few moist crumbs. Start checking at around 45 minutes. If you see wet batter on the skewer, continue baking and check again after about 5 minutes. Make the Lemon Earl Grey Soak Prepare the soak while the loaf bakes. Heat the 60g water in a small saucepan until hot, then remove from the heat and add 1 Earl Grey tea bag. Let it steep, then remove the tea bag. Finish the soak. Add the 45g caster sugar to the Earl Grey tea and stir until completely dissolved. Stir in the 35g fresh lemon juice, then set the soak aside to cool completely while the loaf finishes baking. Soak and Cool the Loaf Start soaking the loaf while it is warm. Once the loaf comes out of the oven, let it sit in the tin for a few minutes. Brush some of the cooled Earl Grey lemon soak generously over the warm loaf using a pastry brush. Give it a few minutes to absorb before adding more. Continue adding the soak. Brush another layer over the loaf approximately every 10 minutes as it cools, allowing each addition to absorb before adding the next. Continue until you have used all of the soak. Adding it gradually helps the loaf absorb the liquid without making the top overly wet or soggy. Cool completely. Leave the loaf to cool completely before glazing. If the loaf is still warm, the glaze will melt and run off instead of setting into a thick layer on top. Make the Lemon Glaze Make the glaze. Add the sifted icing sugar, 25g whole milk, 5g fresh lemon juice and a pinch of salt to a bowl. Whisk until completely smooth. Adjust the consistency. The glaze should be thick but still pourable. If it is too thick, add a little more lemon juice at a time, up to 8g total. Add it gradually since even a small amount of extra liquid can quickly make the glaze too thin. Glaze the loaf. Once completely cool, lift the loaf out of the tin using the parchment paper. Pour the glaze over the top and use the back of a spoon or an offset spatula to gently spread it toward the edges, letting some naturally drip down the sides. Garnish the loaf. While the glaze is still wet, sprinkle a little fresh lemon zest, dried Earl Grey tea leaves and/or dried edible flowers over the top, if using. You only need a small amount of the tea leaves since they can be quite strong. Make sure any flowers you use are specifically labelled as edible and food-safe. Let the glaze set before slicing. This gives the icing time to firm up and makes the loaf much easier to cut into clean slices. Slice and enjoy. Bon Appétit!

These brown butter raspberry white chocolate cookies are seriously so good. The brown butter gives them that rich, caramel-like flavor, while the raspberries balance out the sweetness of the white chocolate perfectly. They’re crispy around the edges, soft and chewy in the middle, with pockets of melted white chocolate and raspberry in every bite. Definitely one of those cookies you’ll want to make again. makes about 15 cookies (60g each) Ingredients: 200g butter 2 tsp water (10g) 1 1/4 cups brown sugar (250g) 1/4 cup white sugar (50g) 1 tsp vanilla extract (5g) 1 large egg + 1 egg yolk 1 tsp baking soda (5g) 2 cups all-purpose flour (250g) 3/4 tsp salt (4g) 150g white chocolate, roughly chopped into chunks 1/2 cup frozen raspberries (65g) Directions: Preheat your oven to 175°C and line a baking sheet with parchment paper. Brown the butter. Add the butter to a small saucepan and place it over medium heat. Let the butter melt completely, then continue cooking, stirring or swirling the pan frequently. The butter will begin to foam and sizzle as the water cooks off. After a few minutes, you’ll start to see golden-brown bits forming at the bottom of the pan and the butter will smell toasted and caramel-like. Stop the cooking. As soon as the milk solids are golden brown, immediately pour the butter, making sure to get all those brown bits, into a heatproof bowl. Don’t leave it in the hot pan, as the residual heat can quickly burn the butter. Add back some moisture. You should have around 165g of butter after browning. Stir in 2 tsp (10g) water to bring the mixture to approximately 175g. Be careful when adding the water, as the warm butter may bubble or splatter slightly. Cool the brown butter. Let the brown butter cool completely at room temperature before making the dough. It should no longer feel warm to the touch. Using it while it’s still hot can cause the cookies to spread too much in the oven and the raspberries to melt faster into the dough. Mix the butter and sugars. Add the cooled brown butter, brown sugar and white sugar to the bowl of a stand mixer. Mix on medium speed until thoroughly combined and slightly lighter in texture, scraping down the sides of the bowl as needed. Add the eggs and vanilla. Add the egg, egg yolk and vanilla extract. Mix until smooth and fully combined, scraping down the bowl once more if needed. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix on low speed just until no large streaks of flour remain. Avoid overmixing, the dough will finish coming together when you add the chocolate. Add the white chocolate and raspberries. Fold in the chopped white chocolate until evenly distributed. Add the frozen raspberries straight from the freezer and gently fold them into the dough with a spatula. Try not to crush them too much, you want distinct pockets of raspberry rather than completely pink cookie dough. Portion the cookies. Divide the dough into approximately 60g portions and gently roll each one into a ball. Avoid compacting the dough too tightly. For extra chocolatey cookies, press a few reserved pieces of white chocolate onto the tops. Arrange the cookies. Place the cookie dough balls on the prepared baking sheet, leaving about 6–7 cm between each one to give them enough room to spread. Bake on the middle rack for approximately 9 minutes, or until the edges are set and very lightly golden but the centers still look soft and slightly underdone. Don’t wait for the centers to look completely baked—the cookies will continue cooking from the residual heat of the baking sheet. Let them set. Leave the cookies on the baking sheet for at least 10 minutes after removing them from the oven. They’ll be very soft at first but will firm up as they cool while keeping that chewy center. Transfer to a wire rack to cool further, or eat one while it’s still slightly warm and the white chocolate is nice and melty. Bon Appétit!

These cookies are next-level good. With brown butter and milk powder in the mix, they turn out like those bakery cookies you can't resist. These chocolate chunk cookies take a bit more effort, but they’re so worth it if you’re craving something special. They’re crispy on the edges, chewy in the middle, and absolutely irresistible. makes about 20 cookies (60g each) Ingredients: 200g butter + 10g water (approx 2 tsp) 1 cup brown sugar 1/2 cup white sugar 1 tsp vanilla 2 eggs 1 tsp baking soda 2 cups flour + 2 tbsp 3 tbsp powdered milk 1/2 tsp salt 1 tsp flakey sea salt (optional but recommended) 1 cup of roughly chopped semi-sweet chocolate Directions: Preheat oven to 160°C. Add the butter to a small saucepan and place it over medium heat. Let the butter melt completely, then continue cooking, stirring or swirling the pan frequently. The butter will begin to foam and sizzle as the water cooks off. After a few minutes, you’ll start to see golden-brown bits forming at the bottom of the pan and the butter will smell toasted and caramel-like. Stop the cooking. As soon as the milk solids are golden brown, immediately pour the butter, making sure to get all those brown bits, into a heatproof bowl. Don’t leave it in the hot pan, as the residual heat can quickly burn the butter. Add back some moisture. You should have around 165g of butter after browning. Stir in 2 tsp (10g) water to bring the mixture to approximately 175g. Be careful when adding the water, as the warm butter may bubble or splatter slightly. Let the brown butter cool completely at room temperature before making the dough. It should no longer feel warm to the touch. Using it while it’s still hot can cause the cookies to spread too much in the oven. In a stand mixer, cream together the brown butter, brown sugar and white sugar until light and fluffy. Add the eggs and vanilla and mix until just combined. In another bowl, mix the flour, milk powder, baking soda and salt, then add them to the butter-sugar mix until a dough forms (make sure not to over-mix the dough) Stir in the chocolate chunks. Grab a few tablespoons of the cookie dough and shape the cookie dough into a ball. (I use about 60g of cookie dough for each cookie) Place your cookies on a baking sheet lined with parchment paper, placing them about 6 cm apart to make sure they don’t stick to each other. Bake the cookies for 10-12 minutes on the middle rack. (the cookies will still look soft but they will harden as they cool down) Sprinkle the cookies with sea salt and allow them to cool on the baking sheet for at least 10 minutes before removing them. Bon Appétit!

Welcome to my food blog, Thalia Terro! This blog is my recipe archive. I share all my favorite recipes, tips and stories as I explore endless dishes, cuisines and techniques throughout the culinary world. Yallah , let's get cooking. All Recipes FRESH PICKS Explore the latest recipes and creations. Bavette Steak Sandwich with Cantal & Caramelised Onions This is a very serious sandwich situation. Seared bavette, melted Cantal, caramelised onions, peppery arugula, and plenty of dijonnaise, all piled onto toasted ciabatta. It’s rich, a little messy, and exactly what I want from a steak sandwich. I served mine with bistro-cut fries, a simple vinaigrette-dressed side salad, and extra dijonnaise on the side. (Serves 1 to 2 people) Ingredients For the steak sandwich: 1 ciabatta roll 130g bavette steak 50g Cantal cheese, sliced or g QUICK COOKING Braised Judión Beans 20 minutes is all you need to pull together a bowl of beans that tastes like it simmered for hours. The shallots, garlic, and tomato... QUICK COOKING Korean Style Corn Dogs I've been seeing these corn dogs everywhere so I had to make them myself! They are crunchy and are equally as delicious as they look!... APPITIZERS Discover the most popular recipes, tips, and culinary stories. Straight from my kitchen to yours. Read More INSTAGRAM Follow my Instagram to keep up with all the exclusive food content! Load More

Hey! My name is Thalia Terro. I'm a 18-year old college student that loves cooking! I've been cooking since I was 10 and my passion for this amazing art grew day by day. ABOUT Hi, I’m Thalia. Food, people, places, and everything I pick up along the way. I’m a full-time business student in Paris, a recipe developer and food creator, and I spend as much of my time as possible in the kitchen. I’ve been cooking since I was eight, but food has always been about more than recipes for me. I grew up between Riyadh and Beirut and now move between Paris and Venice, four cities that have shaped the way I eat, cook and think about food. Most of what inspires me comes from people and places. Family recipes passed around the table, dishes made by friends from different parts of the world, something eaten while travelling, a technique picked up in a kitchen, an ingredient found at a market, or a restaurant meal I’m still thinking about months later. But inspiration doesn’t always begin with food. It can come from something I’ve read, a painting, a piece of history, music, a film, a building, a conversation, or simply something I noticed walking down a street. I’m fascinated by the stories behind the things we eat and by the way food intersects with culture, art, history and everyday life. The more I see, read, listen to and learn, the more I find it changing the way I approach the kitchen. I don’t think my cooking belongs to one particular cuisine, and I don’t really want it to. It’s a collection of everything I’ve tasted, seen, read, heard, learned and been curious enough to explore. I take those references back to my own kitchen, play with them, and eventually turn them into something that feels like mine. Alongside my studies, I develop and film my own recipes, and when I get the chance, I cook in restaurants as a commis chef. I love being in a kitchen and learning from the people around me. I go in wanting to become a better cook, but somehow always come away having learned something beyond food too. About people, discipline, working under pressure, and myself. A lot of it finds its way back into my cooking, and some of it stays with me well beyond the kitchen. This blog is where I keep track of it all. The recipes I love, the things I’m learning, the places and people that inspire me, and the ideas I pick up along the way. Welcome to my table.