This Revani Recipe is of a light texture and moist, and not too sweet. You can serve it as is or sprinkled with pistachios, grated coconut, or whipped cream
Sfouf- Lebanese Turmeric Cake. A delicious egg free, butter free cake that is made with simple ingredients.
Fantastically easy and delicious, these give you that little sugar and lemon hit at the end of a meal, lifting you up for the last part. When blood oranges are in season you can use those instead, if you like, to make blood orange possets.
You would think that after doing cake for two days, I would have chosen to do the other option in our Gutsy Cook Club menu – the Lamb Kebabs right? Unfortunately, having a bunch of kids running around the house zaps you of all type of energy that you need to have in order to get into a car and hu
Mary Berry’s mokatines feature a genoise sponge sandwiching a layer of coffee buttercream, surrounded by almonds and decorated with coffee-flavored crème au beurre, then topped with fondant icing. …
A roulade can look difficult, but I'll show you how to make it easy with my Hazelnut and Raspberry Roulade recipe — a perfect blend of flavors and textures.
Indulge in the rich, velvety texture of this classic ricotta cheesecake, featuring a crisp cinnamon-spiced crust and tangy sour cream topping.
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.
I came across these tarts in a magazine quite some time ago and I have been making them ever since. They are quite easy to make and delicious, but are they really “Maids of Honour Tarts”…
Hello... It's been a while, hasn't it. They say it takes a village to raise a child but I think the same applies to many other things. Li...
A roulade can look difficult, but I'll show you how to make it easy with my Hazelnut and Raspberry Roulade recipe — a perfect blend of flavors and textures.
I know a steamed pudding sounds stodgy, but I cannot tell you how glorious this is: light beyond words, feathery textured and comfortingly, not cloyingly, sweet. This is predicated on two things. You have to eat it up entirely while it’s warm (no hardship), as it will get heavy on cooling. And it needs to be balanced with custard or cream. There is also a good argument for vanilla ice cream. For US cup measures, use the toggle at the top of the ingredients list.
This loukoumades recipe lets you make these fried treats at home, and tossing them with spiced honey butter takes them to a whole new level.
I’m here to tell you right now that lemon desserts can be indulgent. Is it just me? Or do lemon desserts fall on the spectrum of… well, I think I want dessert but I just don’t want anything too rich.
I wanted to try making a tiramisu but instead of the regular tiramisu flavours, I wanted to make it with the same flavours of rasmalai. So here we are.....
To be honest, I don't know much about this cake. All I know is that this little snack is Cheonan`s trademark walnut-flavored cake known as H...
This Cappuccino Glazed Chocolate Mayonnaise Cake is moist and delicious and is the perfect ending of any meal Some people may think that eating a Mayonnaise Cake may seem weird but if you know what mayonnaise is made of, then you should know that most of these ingredients are already used in cakes.
Easier dessert and a delicious twist to the original knafeh recipe, load it with mango or your favorite fruit.
Out of all the traditional Albanian or Turkish desserts I have to say revani is my favourite! I guess you can say I go through my stages of favourites, but at this point its revani...I especially love when its moist and spongy! I have two other recipes posted on here, they are for the most
This recipe is from an IC safe cookbook. Ingredients 1 cup old fashioned oatmeal 1 stick of oleo/butter 1 1/4 cup boiling water Mix and let stand for 20 minutes Cream together: 1 cup sugar 1 cup brown sugar 2 eggs 1 tsp vanilla Mix together and then add to above:1 1/2 cup flour 1 tsp soda 1 tsp cinnamon1/2 tsp nutmeg (if tolerated)1 tsp baking powder 1/2 tsp saltPour into 9" x 13"pan and bake at 350F for 25-30 minutes Topping: 6 tbsp butter/oleo 1/2 cup sugar 1/4 cup hot milk 1/2 tsp vanilla 1/2
A summery riff on an iconic cake
This is somewhat of an Anglo-American enterprise. I have taken a pecan pie, and added other nuts, simply because for me, the English festive season means bowls of mixed nuts and the memory of my grandfather being able to crack them, pressing two against each other, in his bare hands. I don’t crack them myself here even with a nutcracker, I’m afraid. But I do make sure I buy good fresh (check the dates on the packet) natural ones — that’s to say unsalted and free of additives — that come together in a pack comprising Brazils, natural (unblanched) almonds, hazelnuts, pecans and walnuts. For US cup measures, use the toggle at the top of the ingredients list.
I love the way a handful of mournfully overripe, positively unprepossessing bananas give rise to this vulgarly triumphant cha-cha-cha of a cheesecake. Well, it is a cheesecake, but the texture is not the usual smooth cream; rather, it is aerated and moussy and as light as its perfume is, contrariwise, compellingly heady. You can make the toffee sauce while the cheesecake is cooking or cooling. Either way, you want the sauce completely cold, but it shouldn't go into the fridge; it will come to no harm sitting out, covered, overnight, or for a couple of days in a cool place. The cheesecake is a different matter: it needs the overnight stay in the fridge and longer won't hurt it. When you make this, do ensure that the cream cheese is at room temperature before you start whisking or processing it. If it starts off cold, it will never — whisk it or blitz it as wildly as you will — cook to the requisite lusciousness. For US cup measures, use the toggle at the top of the ingredients list.
Brown butter frosting takes frosting to a whole new level! The brown butter adds a rich, slightly nutty flavor to the icing and is a nice balance to all the sweetness of frosting. It's perfect on anything and everything but I especially like it on anything cinnamon flavored or spicy.
The Ultimate Millionaire's Shortbread from James Morton's How Baking Works cookbook. This delicious recipe for a classic caramel shortcake is the best James has ever tasted.
Injeolmi are Korean rice cakes made with sweet glutinous rice flour. This recipe is the most simple recipe that can be made in 10 min or less but with just as yummy results as store bought ones.
Out of all the traditional Albanian or Turkish desserts I have to say revani is my favourite! I guess you can say I go through my stages of favourites, but at this point its revani...I especially love when its moist and spongy! I have two other recipes posted on here, they are for the most
Delicious crispy biscuits from my childhood, make with either sultanas or chocolate chips
Makes 1 (10-inch) tarte Tatin
This is one of those dishes that came about because of what I had to hand on the day — I was about to embark on a traditional rice filling, when I remembered the bag of black chickpeas (garbanzo beans) I wanted to experiment with. The black pudding — especially the Spanish sort, morcilla, works really well with them. The texture of the black pudding is quite important; you need a crumbly one, nothing too dense, as this will make the sauce claggy. For US cup measures, use the toggle at the top of the ingredients list.
Throughout my grandmother's life, she kept a small, red A-Z book that she filled with her favourite family recipes, and those that she begged and borrowed from friends. While she died more than twenty years ago, her book has survived inheritance, house moves and even an unfortunate incident with a Springer Spaniel. Its pages contain the recipes for wedding cakes (both my great grandmothers and my own parent's) and even household tips on how to make your own furniture polish (so far untested). This recipe for Zesty Lemon Curd is a favourite. I've used it in cakes, dolloped into natural yoghurt and, of course, slathered onto toast and crumpets. I've zinged it up with the addition of a third lemon and it still sets perfectly - but you can revert to the original two if you prefer.
These bars have the best of both worlds; a rich, delicious chocolate layer topped with creamy smooth haupia. The macadamia nuts in the shortbread crust compleme…
If you have been following me close enough, you will know that I have been playing with this recipe for rabanadas for a long, long time. I am pleased to announce that it is finally here…and it’s perfect?! A huge thanks goes out to my Aunt Chris, who has been making these for me my […]
This cake boasts a tender and moist crumb. It is loaded with fresh blueberries and the zest of refreshing lemons. The glaze soaks into the cake, making it even more tender. Even better the next day, if you can wait that long.
*A few people have let me know that they are having trouble finding the recipe, so I have put the link here so that it is easier to find* &nb…
A roulade can look difficult, but I'll show you how to make it easy with my Hazelnut and Raspberry Roulade recipe — a perfect blend of flavors and textures.
This baked yogurt cheesecake is made with rich ingredients, but the lack of a base means it’s actually a lot lighter than many other recipes. Gill Meller uses his own seville orange and fennel seed marmalade, but you could of course use any good-quality bitter marmalade you like.
German-style torte made with ground walnuts, whipped eggs, and bread crumbs, and a mocha whipped cream frosting.
