Vegan Crème Brûlée Tart * This post is sponsored by Pure* An indulgent treat that’s free from dairy, eggs, gluten and nuts, yet still tastes insanely good! This vegan crème brûlée tart can be enjoyed by everyone and you won’t be able to tell there’s no eggs or dairy in there. Crème brûlée is such a yummy treat as it is, but served in a crust it tastes even better! This is a super fun dessert to make for friends and family and would go down a treat at dinner parties. Perfect to serve to people with allergies, but will also be enjoyed by everyone alike. Made using full fat coconut milk and oat milk to make it slightly lighter and healthier. To give […]
If you like hot sauce, you won't be able to get enough of this gochujang sauce! It has an incredible sweet and spicy flavor that's delicious on bibimbap, roasted veggies, veggie burgers, and more.
Beignes farcis à la crème fouettée
( Przepis po polsku ) Jagodzianki* are traditional Polish sweet buns. Usually they are baked during Summer. You can buy them in eve...
Comforting vegan Swedish meatballs in a savoury creamy sauce. Serve with mashed potato or pasta for a filling and delicious dinner!
This easy crepe recipe delivers crepes that are paper-thin and perfectly lacy. Add any sweet or savory filling of your choice for the ultimate treat.
An Egyptian classic as old as time, gets an upgrade with the use of delightfully delicious PALMIERS (lunettes) instead of regular ‘ol puff pastry or roaa (Egyptian flat bread). Oodles of crushed palmiers get mixed with nuts, sweetened hot milk, topped with whipped cream and broiled to perfection. The result…crunchy and caramelized on top, deliciously creamy and silky in the bottom.
As beautiful and seductive as the film it was inspired by, these decadent flower fritters arouse the feelings of romance that Christian Vincent's film, Haute Cuisine, revolves around. This classic French dish fries edible acacia flowers in a light and easy batter.
Discover 11 of the best Scottish Desserts and Sweet Treats. From Tablet to Cranachan, Scotland has so much to offer lovers of all things sweet!
Dan Kluger's Over-the-Top Ice Cream Sundaes with Homemade Caramel combine pretzel rods, toffee candy bars, and candied lemon peel with generous scoops of vanilla ice cream in this fun dessert.
An apple phyllo serpent pie with pecans and maple is a delicious baked dessert inspired by Morroco. Add Cinnamon for extra spice.on DrizzleandDip.com
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.
These elongated pastries with an appealing glaze, a crispy exterior, a soft doughy interior, and a sweet, creamy center originated in France at the turn of the 20th century. Most food historians believe they were invented by Marie-Antoine Carême, a famous French chef
Vegan Crème Brûlée Tart * This post is sponsored by Pure* An indulgent treat that’s free from dairy, eggs, gluten and nuts, yet still tastes insanely good! This vegan crème brûlée tart can be enjoyed by everyone and you won’t be able to tell there’s no eggs or dairy in there. Crème brûlée is such a yummy treat as it is, but served in a crust it tastes even better! This is a super fun dessert to make for friends and family and would go down a treat at dinner parties. Perfect to serve to people with allergies, but will also be enjoyed by everyone alike. Made using full fat coconut milk and oat milk to make it slightly lighter and healthier. To give […]
Made in the muffin pan, these little cakes are stuffed with lemon curd custard for a sweet treat even Nanna would approve of.
This is not an authentic Basque cheesecake. It is my interpretation of a burnt Basque-style cheesecake with the addition of a vanilla cookie crust bottom. Yield: 6-inch
Beating the butter until very fluffy—a good 10 minutes—makes these Greek shortcakes especially light.#$space#$Plus: #$space#$More Des...
Hiya! Well this post took me a week. p.s. it's a long one Remember when we were in San Francisco last month? I happened to be browsing Buzzfeed and noticed an article about a San Francisco bakery having their recipe book stolen. They're big seller: cruffins. Cruffins?! You mean, a croissant muffin? I'm not one
With its savory filling, chewy and springy bun, and crispy panko coating, Japanese Curry Bread—or Kare Pan—is the star of pastries at Japanese bakery shops. If you are a fan of Japanese curry rice, you have to make this insanely delicious bread bun recipe at home.
Extra-fluffy with creamy, custard-like middles — ricotta pancakes are something you need to try tout suite! They make an elegant alternative to your usual Saturday morning fare, and are a good excuse for adding ricotta to your shopping list. Most ricotta pancake recipes have you separate the eggs and whip the whites, folding them into the batter at the end.
These homemade Biscoff biscuits (AKA Belgian Speculoos cookies) are gently spiced with a mix of aromatic warm spices, filling your home with the most amazing baking smells while they bake. Totally addictive and simple to make, you'll be wanting to bake them again and again!
Iced buns are a nostalgic favourite and so much better than shop-bought. Make these easy homemade versions and you won't regret it.
Tarte au sucre
The best thing about this classic sesame-based confection (aside from the fact that it’s so delicious) is how easy it is to make at home. The base recipe can be varied to your heart’s content. Try our suggestions here, then make up your own flavors. Be sure to start with a high-quality tahini, stir it well, and bring to room temperature before you start.
Palačinke...hmmm. Everyone loves pancakes and crepes, and whether they are sweet or savory, they are always a winner! Croatian pancakes are a big favorite in our house. Here is an easy Croatian palačinke recipe for you to enjoy!
These require a little patience, but you just cannot beat a homemade crumpet. Making your own butter is optional, but it’s surprisingly simple and satisfying to do.
A slightly sweet, spicy, and delicious sauteed ground Portuguese Chourico Sandwich recipe that uses beer, TABASCO Sauce, and tomato paste.
Pale, sweet, and just like a normal ladyfinger, my Egg-Free Ladyfingers are ideal for anyone egg-free wanting to make these delicate cookies.
A buttery Danish filled with sweet vanilla pudding, the puddingbrezel is one of a kind. Learn how to make this pretzel-shaped pastry.
These strings of walnuts dipped in concentrated grape juice are ubiquitous throughout markets and shops in Georgia. Commonly referred to as "Georgian snickers," churchkhela are the country's favourite sweet and are fun and easy to make!
Basbousa is a rich, dense cake with a rustic texture from semolina, and a sticky sweetness from sugar syrup infused with rosewater or orange blossom water.
This is a recipe for those occasions when you want 'pastry shop quality' for a 'rice crispy treat' amount of work.
The subtitle for Nigel Slater's book Notes from the Larder is "A Kitchen Diary with Recipes." It records a year of cooking, eating and thinking about food
A Proper (Vegan) Cornish Pasty with a flaky, buttery, rough puff pastry filled with tender veggies enveloped in a rich, thick, flavoursome sauce. GURT LUSH (as we say down here in the Westcountry).
Die besten Maritozzi kommen nach italienischem original Rezept mit Blaubeermarmelade und Sahnefüllung daher. Jetzt ganz einfach selber machen➨
Traditional Croatian food guide: You asked, and we answered, our must-try list of Croatian food. The only question is, what food in Croatia will you try first?
These deep and crumbly mince pies are so simple and delicious. The secret to Paul's mince pie recipe is to jazz up shop-bought mincemeat with a little extra fruit and zest. (No soggy bottoms, please.) Equipment and preparation: You will need a deep muffin mould with 12 holes, a round pastry cutter and a fluted pastry cutter.
Ingredients x1 packet Marie Biscuits / Tennis biscuits / Digestive biscuits x1 Moirs Lemon Jelly x2 Tins Goldcrest Granadilla Pulp 125g Butter, melted x1 tin Condensed Milk Method Crush the biscuits and mix with the butter. Press this into an 8” pie plate. Mix one packet lemon jelly with 3/4 cup boiling water. Stir well. Add 2 tins granadilla pulp, stir in well, add 1 tin condensed milk and mix well. Pour onto the biscuit biscuit base and chill until set. Serve with fresh cream or a drizzle of granadilla pulp
Creme patissiere is a lovely custard to have in your repertoire. It's easily made and is perfect for making trifles, eclairs, profiteroles, cream puffs, fruit tarts, mille feuille, or sandwiching cakes.
A decadent and easy homemade Toffee Sauce, delicious served with pancakes or ice-cream. Make this from scratch in less than 10 minutes!
If I hadn’t eaten the Turkish eggs at Peter Gordon’s restaurant, The Providores, I most certainly wouldn’t be tempted by the idea of poached eggs on Greek yogurt. I say that only to pre-empt any hesitancy on your part. For çilbir, pronounced “chulburr”, is a revelation and a complete sensation. If you can’t get the Aleppo pepper, also known as pul biber or Turkish red pepper flakes, which has a mild, almost sweet heat and a distinctive lemoniness, you could substitute paprika, adding a pinch of dried chilli flakes. But, in these days of online grocery shopping, I’d encourage you to go for the real thing. This is the recipe that helped me overcome my fear of poaching eggs (see additional info below). And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
