Nigella Lawson calls these simple chocolate biscuits ‘Granny Boyd’s biscuits’ after her editor’s granny, who gave her the recipe. The striped pattern on top is made with a fork. And, as Felicity Cloake says in her article on how to cook the perfect chocolate biscuits, ‘these biscuits are so fine-textured they actually melt on the tongue’. If you prefer cookies, we can guarantee our best ever chocolate chip cookies won’t disappoint.
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.
This delicious vegetable tempura with ginger ponzu sauce makes for a great snack or starter. You can use your favorite vegetables for…
This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.
This Spicy Szechuan Wontons recipe is take on the wildly popular street dish that is found in the Sichuan province. It's spicy & flavorful.
These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.
This is my grandmother Perla's recipe for deliciously and sweet almond and walnut stuffed Moroccan cigars.
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
Indulge in homemade Stuffed Lemon Cookies with a tangy lemon curd filling, encased in buttery lemon-infused cookie dough. Made with fresh lemon juice, zest, butter, and simple pantry staples, these cookies offer a natural, vibrant lemon flavor without artificial additives.
The easiest and crispiest air fryer gnocchi recipe that takes less than 15 minutes to make. They are crispy on the outside and fluffy on the inside. Use frozen, shelf-stable, or refrigerated potato, cauliflower, and sweet potato gnocchi for an easy appetizer, snack, or side dish.
Choux aux craquelin shell filled with lychee cream and a disk of lychee jelly. Choux/Craquelin adapted from Emma's Goodies
Chef Anna Voloshyna says these dumplings make for the perfect weekend brunch.
Banitsa is a traditional Bulgarian cheese pie made with cheese, yogurt and eggs. It’s perfect for breakfast or as a snack and it’s best enjoyed warm!
These Milo Weet-Bix Balls couldn't be easier! Made from just 4 ingredients and only 10 minutes prep time, they make a fantastic lunch box snack!
Need some dinner ideas? This week we made a big variety of dishes, from Mexican chilaquiles, and Korean beef bulgogi, to Cajun style ribs. So good!
If you want a true Irish breakfast, make my Authentic Irish Potato Farls recipe — perfectly fried up and served next to eggs and bacon!
Fresh mango topped with fluffy cream, then wrapped with a thin, moist crepe, pillow-shaped mango pancake is a dessert to die for.
Learn how to make langos, a tasty fried Hungarian bread that is best enjoyed warm. To simplify the recipe, instant yeast and a stand mixer is used to make the dough.
Hotteok (호떡), a popular street food snack in Korea, consists of fried dough filled with brown sugar, cinnamon, and nuts. I like to use pecans instead of walnuts or peanuts in my Korean pancake recipe. Enjoy these sweet treats while they are hot and fresh!
From spicy stews to stir fries, soups & grills, here's 15 mouthwatering recipes to use up that little tub of gochujang (Korean fermented spice paste).
Potato knishes are traditional Jewish snacks made from potatoes, onions, and simple flour dough. These have a tender and garlicky filling encased with crispy dough.
One of my favourite ways to enjoy dumplings is by either steaming or boiling these and finishing it off with what I like to call the best dumpling sauce - with the perfect balance of savoury, heat, bit of sweetness and acidity. Let’s not forget the aromatics that really take it up a notch!
This Honey Glazed Halloumi recipe includes the combination of adding honey, lemon juice and thyme which is a flavour bomb with every bite!
Difficulty: Easy
Filipino dessert from glutinous rice balls, plantain bananas, sweet potatoes, tapioca pearls cooked in coconut milk.
Korean Cheese Potato Pancakes (Gamjajeon) combine the comforting flavors of potatoes with gooey melted cheese. Dunk them in dipping sauce and savor every bite!
A juicy spinach ricotta filling encased with buttery, flaky puff pastry. Great finger food or to pop into lunch boxes, thought they are definitely best served warm! Refer to the notes for make ahead instructions and the recipe video below. Some people like to serve this with tomato sauce.
If you have no idea what to put into an onigiri, you can find the answer in this recipe! You will get the 16 Best Onigiri Fillings ideas you want to try!
Baba ganoush is a Lebanese eggplant dip that is similar to hummus, but instead of chickpeas it uses roasted eggplants. It’s super creamy, has a hint of smokiness, and made with simple everyday ingredients!
Ah, bread. You're my favorite. And, considering the fact that my favorite food is bread, I'm a little ashamed of myself. No, actually, I'm mortified. Because I haven't posted a bread recipe on the blog in seven months. I've posted other yeast dough recipes on the blog, but I haven't posted bread &
Also known as Italian peaches! These adorable cookies are a must have for celebrations. Filled with ricotta and rolled in sugar.
Make this pain suisse recipe at home, an irresistible combination of buttery brioche with creamy custard and chocolate chips!
So you know how Algerians are obsessed with almonds and use them in almost all their cookies? Well, another thing that I noticed Alg...
My famous creamy Bacon and Cheese Cob Loaf is the ultimate comfort food! The Cheese and Bacon Dip can be made up to two days in advance and then added to your Cob Loaf before popping into the oven.
A syrupy phyllo yogurt citrus cake
This crispy edged potato rösti has a gooey bacon and cheesy centre! Rösti is the perfect comfort food and it's only got a few ingredients! Fill your potato rösti with bacon, halloumi and mozzarella for a wonderful melty centre. It's much easier than you think and makes for a wonderful meal in itself. Dear Reader this is definitely a pushy recipe!
This thick & delish pastry cream can be used to fill cakes, layered desserts, and tarts. Or simply served on its own with your favorite topping.
One of the most popular Chinese breakfasts, Jian Bing can be made at home with ease! My recipe includes tips, tricks & a tutorial video.
Fluffy and flavorful brioche doughnuts (made with overnight dough), filled with the smoothest raspberry cheesecake filling (made with only 4 ingredients). Super delicious!
Recipe video above. This is a recipe for truly crispy Potato Rosti that's beautifully golden on the outside and fluffy on the inside. The secret is pan frying in the right fat! Butter = tasty but not crispy. Oil = crispy but flavourless. The Swiss cracked the code - use clarified butter (or ghee!). Buy it or make your own (it's super easy).And if you want ultra ultra crispy, make small thin ones instead - they are literally potato crisp crispy!This recipe would probably serve 6 normal people, but in my family it serves 4. Makes 1 giant rosti about 2cm / 4/5" thick, or 10 - 12 small rostis.
Recipe reproduced with permission from Modern Jewish Baker by Shannon Sarna, published by Countryman Press.
These steamed pork buns are the real deal, both comforting and irresistible. They’re fluffy and filled with rich pork, Chinese chive, and a touch of ginger, making them extra juicy and super flavorful.
The Little Blog Of Vegan Easy Biscoff doughnuts recipe
