My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!
Dedicated to creating a vibrant, engaging platform where delicious, healthy-ish recipes meet authentic storytelling, uniting me with you. Celebrate the sensual pleasures of food and modern flavours with me while honouring traditional home cooking.
My passion for food is enriched in both the kitchen and life. Enjoying food is all about finding the right balance and falling in love with it all over again! As you skim through my recipes you’ll find plenty of decadent and easy-to-make recipes using simple ingredients you may find in your kitchen.
I provide some low-fat, low-carb recipes as well as some cheat foods – because I’m a big believer in indulgence without regret.
MY RELATIONSHIP WITH FOOD
After years of feeling lost in the crazy world of crash diets, I’ve finally found myself in a healthy relationship with food. This means eating without any resentment or deprivation.
If you’re looking to work on your relationship with food, you’re in the right place! From a fresh Grilled Chicken Cobb Caesar Salad one day, to a Nutella Stuffed Deep Dish Chocolate Chip Cookie the next, we are all about finding balance in your diet.
Updating my recipes regularly, here you will find endless inspiration for weekly meals, dinner party dishes, and breakfasts including our world-famous Best Fluffy Pancakes and of course, delectable desserts like our Brownies.
WHERE DID IT ALL BEGIN?
What started as a food diary on the Cafe Delites Instagram in 2014, quickly developed into a full-blown love affair both in the kitchen and behind the lens. Fast forward two years and Cafe Delites has become a foodie favourite across the globe.
Check out some of my published recipes that have been featured by other publications from around the world, on my media page.
This is my new path. After surviving cancer (Stage 4B Hodgkins Lymphoma) and a lot of life’s other great difficulties including childhood molestation and abuse; I am here, I am alive and although my life is far from perfect, I am eternally grateful to have been given a ‘second chance.’ Read more about my cancer journey (yes, I wrote a book too!).
Welcome to my blog!
Karina X
Michelle Brown says
Hi Karina, do you still have a newsletter or is the best way to get your recipes via Facebook? I was diagnosed with Hodgkin’s when I was 17 and underwent radiation. I beat Hodgkin’s but unfortunately the radiation caused breast cancer later in my life. However, I beat the cancer thanks to a double mastectomy and chemo. I’ve been cured since 2008. So glad to hear you are a survivor as well!
kathleen davidson says
Hi Karina,
I make your no knead artisan bread often. Was wondering if you have ever used a sour dough starter with same ingredients and had success? I think using bread flower would make the the loaf less dense. Any tips or advice would be great.
Thank You.
Tom Mozgala says
Hi Kathleen,
I have just spoken to Karina about this, and she has suggested the following.
Using a sourdough starter with your no-knead artisan bread recipe is certainly possible and can yield delicious results. Here are some tips and adjustments you might consider when incorporating a sourdough starter:
Adjusting Ingredients:
Replace the yeast with the sourdough starter. Typically, about 100-150 grams of active sourdough starter can be used to replace commercial yeast in a recipe like this.
You might need to adjust the amount of flour and water slightly to maintain the desired dough consistency, as sourdough starters add both flour and liquid to the mix. Start by reducing the water by about 50 ml initially and adjust as needed.
Fermentation Time:
Sourdough fermentation takes longer, so you’ll need to extend the proofing time. After mixing, allow the dough to rise for 8 to 12 hours or until doubled in size. This can be done overnight at room temperature or in the refrigerator for a slower fermentation process.
A second rise (after shaping and before baking) might also be necessary for about 1 to 2 hours, depending on room temperature.
Using Bread Flour:
Bread flour is indeed a great choice for a sourdough loaf. Its higher protein content can help develop gluten, giving the bread a better structure and less dense crumb.
Flavor and Texture:
Sourdough will impart a slightly tangy flavor, which can enrich the taste profile of your bread.
The crust might become thicker and crunchier, and the crumb might have a more open texture with larger holes due to the prolonged fermentation.
Baking:
Follow the original baking process, ensuring that your oven and pot are preheated properly to achieve optimal results.
By experimenting with these adjustments, you can transform your artisan bread with the complex flavors and robust texture characteristic of sourdough. Happy baking!
Michael says
Hi Karina!
All I have to say is “Fuhgetaboutit”.
NYPD turned amateur Chef
Love the recipes.
And congrats on beating Stage 4 Cancer….
God Bless….
brian says
Your so hot me loving you forever my dreams are good enough i guess
Daniela says
I was looking for a chimichurri recipe and found your website. I was born in Uruguay but have lived abroad most of my life. Today I thought of grilling (which I rarely do) and remembered “los asados” from my childhood with chimichurri. Thank you so much for sharing the recipe and your story. Wish you all the best.
Brian says
I read “About Me” today because I only just realized I have 6 saved recipes over the years from Café Delights. The latest creamy parmesan herb mushroom chicken. So many family favorites. Thanks for so many delicious recipes!
Joselyne says
First time I’ve read the about me on this blog. So glad you’re here with us Karina! Love your recipes! God bless you and yours 🙂
Karen Rinaldo-green says
Karina,
My name is also Karina. Actually is KaRina. Point being, there are many of us out there with the love of cooking and sharing. Tonight I’m trying “your” version of chicken parmigiana. So i will let you know after tonight if it’s a success because I have picky eaters tonight. Thank you for looks like a simple dish to prepare.