This Mango cream is a delicious and decadent layered dessert with mango flavored cream and fresh mango pieces. It is an easy and fuss-free, eggless, no-cook dessert, perfect for this summer season. Got some mangoes and cream? Then you have to try this luscious Mango fruit cream dessert soon!
A dense, rich and creamy New York cheesecake that's easy and requires no water bath to bake!
The BEST politiko Thessalonikis Πολιτικο Θεσσαλονικης
This fragrant syrup soaked semolina dessert is a Middle Eastern classic. It's absolutely delicious and actually really simple to make!
cannoli ~ Italien • Malva Pudding ~ Sydafrika • svenske Midsommar kage • Heidesand ~ Tyskland • Mandazi ~ Østafrika • More ...
A divine gluten free blueberry frangipane tart with patisserie-style almond pastry filled with an almond blueberry sponge.
Embark on a divine journey with this Greek Ekmek Kataifi recipe! Dive into layers of luscious custard embraced by syrup-infused pastry. A tantalizing treat that promises to satisfy your sweetest cravings.
I've only made really minor changes to this Raspberry, Pistachio & White Chocolate Roulade from Yotam Ottolenghi and Helen Goh's book Sweet(ad) to make it easier to follow for less experienced bakers, and to make it better suited to small kitchens.
This simple and refreshing cantaloupe melon sorbet is easy to throw together and makes the perfect summer treat!
Čupavci - Kokosove kocke
600+ recipes, tried & tested for you, tasted & trusted by you!
Domaća bajadera s punim pravom se može nazvati jednim od najboljih stolnih kolačića koji je savršen za najrazličitije prigode.
Make and share this Best Flourless (Almost) Chocolate Cake recipe from Food.com.
Lotus Biscoff biscuits seem to be everywhere right now. These caramel flavoured biscuits are a type of speculoos biscuits, which are a spiced shortcrust biscuit that originated in Belgium. In the UK they have long been served on the side of your coffee, but more recently the peanut butter like Biscoff spread, made with the biscuit crumbs themselves, has been commandeered for use in brownies, cupcakes, traybakes, and… cheesecake! This is where our no-bake Lotus Biscoff Cheesecake recipe comes in!
A crunchy cookie flavoured with cardamom, cinnamon and tahini. I created these tahini cardamom cookies especially for Eid (which is this Sunday/Monday depending on the sighting of the moon). This is the third year in a row where I make a cookie recipe to celebrate Eid. A couple of years ago I made my healthified Kleicha/date cookies recipe (which is probably my favourite recipe on the blog to date!) and last year I made another version of cardamom cookies without the tahini and with a few different variations, but still equally as delicious! I used tahini instead of oil to add lots of goodness and flavour making these tahini cardamom cookies oil-free. They’re also vegan (no eggs, milk or butter) […]
A mid-summers night dream. In-season berries and mango teamed with cream and meringue...sign me up!
Our classic ANZAC Slice takes just 10 minutes to prepare and is perfect for lunchbox snacks! Chewy, sweet and oh-so-delicious (just like your favourite ANZAC biscuits!).
This creamy, Easy Lemon Fudge Recipe is bursting with fresh and zesty lemon flavour. With a base of white chocolate and sweetened condensed milk, this fudge recipe is simple and super quick to make.
Soft and flavorful, Italian almond and orange cake. Easy and quick to make. And gluten-free!
Vegan Custard Tarts When I started cutting out dairy, one of the many things I stopped eating was custard, and it’s one of the many things I really missed! I had no idea how easy it was so make my own, homemade dairy-free version. It’s ridiculously easy! AND it tastes just like ‘normal’ custard. How I wish I tried this recipe months and months ago! I missed out on so much custard goodness! I just realised this paragraph is full of exclamation marks!! Moving on… These vegan custard tarts taste like the ‘real thing’ and the custard part definitely tastes like the custard I remember and love. Sweet, thick and…vanillary? OK I think I just made that word up but […]
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
Crispy on the outside and filled with sweet red bean paste or custard cream on the inside, Imagawayaki is a popular street snack in Japan.
I have this recipe for many years, way before gluten-free is “trendy” and few knew what coeliac disease is. This flourless orange and almond cake remains one of my favourites all these years. It’s wonderfully light and refreshing, and simply melts-in-your-mouth. It doesn’t require many ingredients which is always a bonus. And it’s so easy to make that I’m almost tempted to say that it’s fail-proof. The only downside to this recipe is that it’s time-consuming because you need to simmer the oranges for at least an hour. Sometimes, I would add a tablespoon of orange liqueur (e.g. Cointreau) to make this cake just that little bit special. For those who like frosting on their cakes, cream cheese frosting with finely grated orange zest will go well with this cake. Today though, I opt for a light brush of warmed orange marmalade over the top of the cake and decorate it with candied orange slices. Of course, this cake will just be as good on its own. Oh, this can be made into cupcakes too, just so you know. This cake is best serve chilled and a day after it’s made. The flavour and texture of this cake will be so much better after a day or two of rest. Flourless Orange and Almond Cake Makes 22cm diameter cake Flourless Orange and Almond Cake 2 medium size oranges (about 240g each), unpeeled 6 eggs 180 grams (1 cup) caster sugar 250 grams (2 1/2 cups) almond meal 1 teaspoon baking powder 2 tablespoons orange marmalade (optional) To make cake: Place whole unpeeled oranges in saucepan, cover with cold water, and bring to the boil. Once the water starts to boil, drain water, cover oranges with fresh water, bring to the boil, then reduce heat and simmer for 1 hour or until the oranges are soft. Remove oranges and allow to cool. Discard cooking liquid. Once the oranges are completely cooled, preheat oven to 180C conventional (or 160C fan-forced). Line base and side of a 22cm diameter round cake tin with baking paper. Trim and discard ends from oranges, quarter the oranges, then remove any seeds. Process oranges in a food processor until smooth. Whisk eggs and sugar in bowl of electric mixer, on high speed, until thick and pale in colour. Reduce speed of mixer, gradually add orange puree, pouring it down the side of the bowl so not to deflate the eggs mixture, until just combined. Add mixture of almond meal and baking powder in 3 batches, along the side of the bowl, whisk until well combined. Pour mixture into prepared tin. Bake for 1 hour or until a skewer inserted into centre comes out clean. Allow cake to cool completely in cake tin, then refrigerate, preferably overnight. Before serving, warm orange marmalade in the microwave for one minute, brush marmalade over cake. Top with candied orange slices. Candied Orange Slices 1 medium size orange, thinly sliced 250 grams caster sugar 300ml water To make candied orange slices: Place orange slices in a small saucepan, cover with cold water, and bring to the boil. Once the water starts to boil, drain and discard liquid. Combine sugar and 300ml water in a saucepan, bring to boil. Once the sugar is completely dissolve and the syrup starts to boil, reduce heat to the lowest possible heat with just barely a bubble breaking the surface. Return the drained orange slices to the barely simmering sugar syrup, cook for about 1 hour or until the zest is transparent and glossy. Cool in the syrup before using, or refrigerate (with the orange slices still in the syrup) until ready to use.
A classic, French-style lemon tart made with a buttery, flaky crust and creamy, dreamy lemon curd filling.
En nem opskrift på hjemmelavede spanskrør, som dem man kan købe i Tivoli eller på marked. De er så lækre som dessert eller som et eftermiddagsprojekt. Server med flormelis, chokoladesauce eller en kugle vaniljeis.
A smooth, creamy coffee panna cotta that looks like it came from a restaurant. This simple dessert is a luxurious treat for any occasion.
When it comes to cookies, I like to refer to Alice Medrich‘s book, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies. The title says it all isn’t it? These beautiful Goldies are addictive. Be warn. If you like Pepperidge Farm’s Milano Cookies, then I am sure you will enjoy these, as they are actually quite similar. I sandwiched […]
Ottolenghi's decadent mini chocolate tarts can be filled with tahini or marmalade. The perfect dessert to delight dinner party guests.
Learn how to make bougatsa, a famous Greek custard pastry often eaten for breakfast
A dreamy, light mousse that's the perfect way to enjoy fresh strawberries in the Spring - easy, make-ahead dessert for a dinner party!
A wonderful healthy, no-bake Snickers Tart with layers of date caramel and chocolate ganache.
This traditional Cranachan recipe is simple yet delicious! It mixes fresh ingredients with classic Scottish flavours like whisky, honey, and oats. The perfect Scottish dessert!
Debbie Major’s lemony torte, studded with plump, juicy sultanas, is best served warm or at room temperature rather than chilled from the fridge.
Salted Caramel Pot de Crème ~ I baked this luxuriously comforting caramel custard dessert right in my cutest Weck jars, and everybody went crazy for them!
Ik ga nog even door met de frambozen recepten! De winkels liggen er vol mee en ze zijn zo heerlijk zoet deze maand. Ik maakte er deze lekkere kruimeltaart mee. De bodem en kruimellaag maak je van havermout (lekker voedzaam dus!) en de vulling maak je simpelweg van geprakte frambozen en kokosbloesemsuiker. Even de oven […]
This Limoncello Tiramisu is absolutely delicious, with creamy Limoncello mascarpone, lemon curd, and ladyfingers soaked in a Limoncello syrup.
