As the weather gets colder and the dark nights draw in, I feel the need for comfort food. Traditional recipes that hark back to childhood,...
Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.
A deliciously gooey, tasty treat.
This easy tart, a classic British dessert, uses sweet cornflakes for texture.
An Australian treat, sponge cake rectangle-shaped bars are coated on all sides with a chocolate icing and then coated with sweetened shredded (desiccated) coconut. Lamingtons 1 cup butter 1 cup granulated sugar 4 large eggs (beaten) 2 cups self raising flour* Icing: 2 cups powdered sugar 2 tablespoons baking cocoa 1 tablespoon boiling water 1 teaspoon vanilla extract 1 1/2 cups sweetened shredded (desiccated) or flaked coconut Preheat oven to 350°F (175°C). Grease a 13 x 9 x 2-inch pan and set aside. Cream butter and sugar, gradually add the eggs and mix well. Add 1/3 cup of flour at a time, stirring gently and thoroughly after each addition. Place batter in pan and bake for 1 to 1 1/4 hours, decreasing the temperature to 325°F (160°C) after 30 minutes. Place on a rack to cool. For Icing: Sift powdered sugar into a bowl, add boiling water and vanilla to baking cocoa and stir into powdered sugar, beat well. Cut cooled cake into 24 rectangular-shaped bars and ice on all sides. This is best done using a pair of tongs and dipping the cake into the icing mixture, then roll the iced cake in the coconut, coating well. Allow to dry on a rack. *Or you may substitute with 2 cups all purpose flour, 2 teaspoons baking powder and 1 teaspoon salt. Makes 24 bars.
Our vegan custard recipe is a smooth, creamy and delicious recipe that you can make in 5 minutes with 5 simple ingredients. You can use this custard in tarts, cakes and desserts.
If you are not Greek and you have no idea what Bougatsa is, you can read a description here. For this post, I write 'Bougatsa' with inverted commas because this is not ACTUALLY 'Bougatsa' but my fa...
Enjoy a healthier version of cakes, puddings, bread, u0026amp; more with these semolina recipes! This roundup has you covered from appetizers u0026amp; entrees to dessert.
Scented with vanilla bean and light rum, this silky, crowd-pleasing custard dessert is astoundingly simple to make.
Chocolate Panna Cotta, it's creamy and smooth with a rich chocolate flavour. It's the perfect make-ahead dessert for dinner parties, weekends and special occasions.
A very tasty recipe for custard popovers. A special treat for any diner party. Custard Popovers Ingredients: Popovers: 1 cup flour 1/2 tsp. salt 2 eggs 1 cup milk 2 tsp. butter or margarine Filling:
Can you believe this vanilla slice only takes 15 minutes to prep and 10 minutes to cook? It's filled with custard, topped with croissants and perfect for afternoon tea.
This homemade custard recipe is made from scratch! NO custard powder! Both of my children ate this as babies and it is absolutely delicious.
Delicious jelly sweets to curb all of your sweet cravings!
The Polish recipe calls for budyn, a powdered custard which might be tricky to find outside of Poland, so I used thick pouring custard instead. You can bake the pastry form-free or if you happen to have a 30cm x 20cm cake tin, use that. You can work with the dough ball while still warm, for flaky pastry, allow the dough ball to cool completely to room temperature before adding eggs. This will help create the layers.
If you’ve been to Greece, chances are you’ve tried bougatsa. Maybe for breakfast one morning before hitting the beach? Or after stumbling upon a small bakery with a batch of pies fresh out of the o…
Cherry Clafoutis is a classic French recipe made with fruit, traditionally black cherries, covered with a crêpe-like batter. It is really easy to make.This is my favorite recipe of Cherry Clafoutis, because it is light, yet flavorful. It holds a special place in my heart because I used to make it during my childhood in Metz (France).
The moment you bite into this pancake, the hot cinammony syrup will ooze into your mouth. Chewy dough with the fried crispness on the outside and the sweet sugar syrup with bits of nuttiness makes it one of my favorite Korean snack/dessert since childhood days.
Greek orange custard rolls are super easy to make. The recipe reads like war and peace but it really entails making a custard, folding and rolling the filling. Make a sugar syrup and bake. Too easy!
Stay at Home Mum's How to Make Custard
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Macarons may get a lot of credit, but have you heard of these French desserts? Here are our picks for delicious and easy French sweet treats. For more recipes, go to Domino.
Galaktoboureko is a delicious Greek dessert with phyllo dough, a creamy custard filling, and an unbelievable syrup!
Cherry clafoutis, made famous by Julia Child, is a simple French custard dish, that's easier to make than pancakes! A fuss-free versatile recipe, you can make this year round with frozen or fresh cherries.
An English school dinner CLASSIC, this nostalgic Cornflake Tart recipe will take you straight back to your childhood!
Galaktoboureko is a Classic Greek pie that is made with a semolina custard and wrapped in flaky, buttery, crisp phyllo. These rolls are the individual version and might be better than the original dessert. They are baked to a golden perfection and then drenched in an aromatic syrup.
Temperatures for the ingredients are important here. Not too warm to cook the eggs before baking, and not cold either. You can use either confectioner's sugar or regular sugar, use the same amount by weight but the volume will be different. If you use regular sugar, 150g will equal 3/4 cup. A few more notes on making the cake: When adding the milk, we found it easier and less messy to gently hand whip them in instead of using the stand mixer. It is a very liquidy batter, and for us it splattered everywhere even at the slowest speed. For folding in the whites, it is done with more of a gentle whisk/folding motion with the whisk since the batter is so runny. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks. Because of the custard-like center, when fully baked, there will be a bit of a jiggle, but not a sloppy jiggle to the cake when gently shook. Same after it has cooled. That's about it. Have fun and every time we've made the magic custard cakes, going into the oven we don't think they will work correctly, and after baking they are magically perfect. Makes one 8"x8" Cake.
Perfect Sticky Toffee Pudding - The best version of the classic British dessert that I've ever tried.
Karpatka is a Polish cake with a lush cream filling sandwiched between two golden layers of crisp-tender choux pastry. Karpatka is the more rustic version of kremówka or napoleonka, with choux pastry being more approachable in home kitchens than kremówka’s puff pastry.
This nostalgic classic brings back fond school-dinner memories in all the best ways. The traditional corn flake tart has been updated with a sticky, golden Crunchy Nut corn flake topping for an extra boost of flavour, layered on top of sweet strawberry jam
This Cheesecake, just like many other recipes that I make, brings me back to my childhood. It was a welcome sight for a weekend breakfast or sometimes even dinner. I loved it hot straight out of the oven, or cold with a glass of milk. It was a delicious snack in the afternoon after I’d come...Read More »
Velvet Noodle Pudding
Here we have it, by popular request, the next in the School Dinners Puddings recipe collection. D'you know, I didn't actually remember this one. Not at
This dark chocolate panna cotta recipe is a delicious, creamy, pudding like dessert with a deep chocolate flavor brought by the addition of bittersweet chocolate, topped with whipped cream it’s a match made in heaven!
From simply satisfying to a striped showstopper.
This Vanilla Magic Custard Cake really is magic! During baking, the batter splits into a base, delicious custard layer and cake top - yum! It's a great dessert for your next event, or why not make just because!
