I recently fell back in love with focaccia. It probably had something to do with having a freshly baked piece right out of the oven after a long baking class at the Tatte Bakery in Caimbridge in January on a cold night. Now, you too can learn to make focaccia at home. I HIGHLY suggest their backing
Turkish Delight is a true delicacy. If you've never had it before, the texture is soft and chewy. The flavour is gorgeous, rose water is what you can expect from this recipe. This dessert also keeps for a long time, if stored correctly.
Discover Holland's best kept secret: its food! The Dutch Table is the most extensive online resource for traditional Dutch food recipes.
Turkish delight or also known as lokum is a confection made purely on a gel of cornflour or starch and sugar.
Crisp layers of filo pastry are filled with spiced frangipane and gooey chunks of Turkish delight, then rolled into a spectacular Moroccan m’hencha swirl. For an equally good nutty pastry, look no further than our hazelnut, apple and tahini pastry cigars.
The Tastiest Turkish Delight Recipe - Soft, slightly squishy, perfectly sweet Turkish Delight is a classic candy that is incredibly easy to make at home. Customize this recipe with your favorite flavors for the best homemade Lokum AKA Turkish Delight!
I visited the amazing bakery cafe, Flour and Stone in Sydney (Aust) last year and couldn't get enough of their infamous pannacotta lamington! This is my spin on the delight - a vanilla buttercake recipe, soaked in pannacotta and sandwiched together a la lamington style!
For a special occasion, give our basic Lemon Cheesecake an exotic flavour with rosewater and chopped up Turkish delight.
Mango Delight is an easy, refreshing, quick dessert, perfect for any gathering and feast. This dessert can be put together in no time and can be made in advance.
Eggless honey cake recipe is tea cake which is a replica of honey cake we get in bakeries. The syrup soaked vanilla cake is to die for.
I was in Haarlem for a photoshoot yesterday as part of an assignment for a Canadian magazine. We've been to Haarlem in the past many, many times. In fact, it was more or less our Saturday hang-out for quite a while. I really enjoyed going back to the city yesterday, even though it was absolutely freezing outside! We spent a good three hours photographing some of the best sites (and there are a lot!), so at a certain point, both of us could no longer feel our feet! But that was definitely the only thing to complain about. Haarlem has a charm, a certain friendliness and warmth which really makes it a wonderful place to visit. Personally, I will always associate Haarlem with two things: our family trips and the excursions we took there when I was studying Dutch Culture and Art at Leiden University. I still remember walking through the city and listening to the stories told by one of my favorite professors, Dr. Marion Boers. She spoke about the art and history of the city with such passion and told us many a charming story about the hofjes (hidden almshouses) scattered all throughout the city. We took many excursions around the Netherlands back then, but Haarlem was one of my favorite places to enjoy both academically and touristically. Even though my heart is French, I felt a great sense of pride and happiness when I was walking through the streets of Haarlem yesterday. How lucky am I to live in such a fabulous European country as the Netherlands! The beautiful Renaissance architecture of some of Haarlem's buildings and the city's old-world charm, reminded me once again why I decided to pursue an education completely devoted to the Dutch language and culture. And because I needed to celebrate that, and share my enthusiasm with you, I decided to bake a treat that is very Dutch and very typical for this time of year -- gevulde speculaas. These thick, soft Dutch spice bars are filled with sweetened almond paste and topped with a scattering of almond slivers. They make the house smell absolutely divine and they are child's play to make. Eet smakelijk! Gevulde Speculaas Makes 16 spice bars For the cookie layer: 300g all-purpose flour 2 tsps baking powder pinch of salt 175g soft butter 2 tbsps Dutch koekkruiden (pumpkin pie spices) 75g raw cane sugar 80g dark brown sugar 1 egg 2 1/2 tbsps full-fat milk For the filling: 300g amandelspijs (almond paste) cut in large cubes 1 tbsps sweet liqueur of choice, I used butterscotch but amaretto would be fab too one whisked egg a scattering of almond slivers To brush over the dough: one whisked egg Put all of the ingredients for the cookie layer in the food processor and pulse until the dough comes together. Remove the dough from the processor and shape it into two fat disks. Wrap them in cling film and refrigerate them for at least three hours. Clean out your processor bowl and pulse the almond paste cubes, the egg and the liqueur until it becomes soft and creamy. Wrap the paste and also refrigerate for at least three hours. Take the cookie dough and the paste out of the fridge half an hour before you want to bake the bars. Preheat the oven to 180C and line a square 20x20 cm baking pan with baking paper. Roll out half of the dough and fit it into the baking pan. Spread the filling over the dough, roll out the second disk of dough, place it over the filling and tuck it around the edges. Brush the top of the dough with the whisked egg, gently carve a checkered pattern on the dough, making sure not to carve all the way through the first layer. Scatter with the almond slivers and pop in the oven for 35-40 minutes. Check ten minutes before the end of the cooking time and cover the speculaas with foil if it is getting too brown. Allow to cool briefly, finish cutting into squares and serve!
These crescent-shaped pastries are the perfect sweet bites to serve at your next weekend brunch get-together or with your afternoon cup of coffee or tea.
Lokum or Turkish Delight are the perfect little treat with coffee. Simple ingredients and a bit of stirring brings this lovely exotic confection together. These are flavoured with an easy to whip up Strawberry Rhubarb 'juice'. Rolled in icing sugar or chopped nuts finishes these off perfectly.
Ingredients: 8oz buckwheat (ground) ¾ cup roasted almonds (ground) ¼ cup brown rice flour 1 tbsp tapioca flour 1 tsp baking powder ½ cup coconut sugar (by navitasorganics) 6 tbsp coconut oil 3 eggs 1 tsp ground cardamom 1 tsp nutmeg 300 g xylitol powdered sugar 4 spoons almond milk 1 tbsp maqui powder (by...
6 easy Turkish delight recipes. Make something special from yourself for a gift nothing better than homemade. The best and easy.
Experience a divine fusion of flavors with our Coffee-Infused Caramel Flan Delight. This exquisite dessert layers the smooth, creamy texture of classic flan with a rich coffee twist, topped with a velvety caramel sauce. It's a sophisticated treat that's perfect for coffee lovers and dessert aficionados alike!
Pandesal is a Filipino favorite. These soft and fluffy bread rolls can be eaten at any time of the day. Eat it with cheese, butter, ham or your favorite filling.
These heavenly rolls, a perfect blend of European finesse and American indulgence, promise to elevate your taste buds to new heights
A tropical take on banana cream tart, this coconut cream tart is layered with coconut caramel, coconut pastry cream, and toasted shredded coconut. Yield: 8 mini tarts (4.75-inch tart shells)
I am so happy to announce that My blog ‘World Cafe for U’ has completed one year, yes it’s my blog anniversary 😊 In this one year, I met amazing people, who were always so encoura…
Be sure to use almond paste, not marzipan, which has more sugar and is generally used for decorating. It's not the same thing. (According to Nigella Lawson, however, almond paste is called 'marzipan' in the UK.)Brioche, challah, or a close-textured white bread, like pain de mie, all work well. It's best if it's slightly stale as it'll absorb more of the flavorful syrup. And speaking of syrup, be sure to saturate the bread as you want to syrup to go all the way through the slices, not just moisten the top. If you don't drink alcohol, you can flavor the syrup with almond or vanilla flavoring (one that doesn't have alcohol) or ust with orange flower water, adding to taste. Make it a bit stronger than you think since you want it to be present in the finished pastry. Lastly, in the "Do as I say, not as I do" category, sharp-eyed readers will notice I used a silicone baking mat in the pics. Like most of us these days, my head is in the clouds and I prefer to bake Bostock on a parchment paper-lined baking sheet, although you can also bake them directly on a baking sheet if you wish. Silicon tends to "humify" things and while Bostock isn't naturally crispy (they fall between there, and in the "moist" category) the bottoms tend to brown a little when not baked on silicone.
Say hello to your new favourite cheesecake recipe! This is ‘Sernik’: a classic Polish cheesecake on a crispy shortcrust base, filled with creamy Polish-style farmer’s cheese. Baked in the oven, this cake will add a taste of Poland to your dining table.
Recette de Krantz cake, d'après Ottolenghi.
foodsmenia's 🍥🍰 Sweet Swirls: Dive into Bliss with Cinnamon Roll Cheesecake Delight! 😍✨. Visit https://www.provecho.bio/@foodsmenia for more recipes from foodsmenia.
Een heerlijk recept om zelf MonChou taart te maken. Deze taart maak je zonder oven en heeft een bodem van bastogne koeken.
La sacher Torte è probabilmente una delle torte di cioccolato più famose del mondo, inventata all'Hotel Sacher di Vienna, luogo ancora oggi meta di tutt
Do you have a special someone out there who you really want to blow away with your baking skills? May I suggest these beautifully braided Vegan Raspberry Mini Pies. They are gluten-free, plant-based, naturally colored and lovely to look at.
Maritozzi are gorgeous Italian cream buns. A soft and light brioche style bun is filled with sweetened whipped cream for a treat that dreams are made of! If you miss travelling to Italy and Rome or if you want to recreate a wonderful delight, this a pushy recipe!
When Mr Chocolate came home with a whole stack of passionfruit, my mind was thinking oh what to make, what to make? As I am pretty much the only one in the household that likes passionfruit, I coul…
You won't believe how these fragrant lemon cookies will transform your teatime! 🍋. Get ready to delight your taste buds with our wonderful lemon cookies that boast a delightful balance between a spicy, aromatic filling and a crispy, crumbly crust. Perfect for lemon tea lovers, these treats are incredibly easy to make, yet taste like they're from a professional bakery.
Has the bright lighted city of Las Vegas set your soul on fire? Are you craving a real foodie experience and want to set the stakes higher? Are you a fan of ...
Walnut baklava is a classic Greek dessert. Our version is made with many buttered layers of phyllo dough, walnut filling, and sweet honey syrup.
For a special occasion, give our basic Lemon Cheesecake an exotic flavour with rosewater and chopped up Turkish delight.
