It’s Christmas tiiiiiiiiiime!! CHRISTMAAAAS!! I cannot begin to describe how excited I am during this season! My joy is ridiculous!! To top that joy I made melomakarona! Sounds Greek to you? …
Growing up, we had a ritual every Saturday morning in our house. My older sister and I piled into the family car: nightgown, tennis shoes, pink foam curlers, and all. Our destination: Delici…
It’s Christmas tiiiiiiiiiime!! CHRISTMAAAAS!! I cannot begin to describe how excited I am during this season! My joy is ridiculous!! To top that joy I made melomakarona! Sounds Greek to you? …
Life is basically about a sequence of happenings and experiences, episodes that unfold around us all the time. It can be as uneventful as queuing for one’s favorite nasi lemak or mundane as w…
Romanian Walnut Buttercream Cake is an easy and quick healthy All Recipes keto dinner ideas recipes that you can cook if you like . In Tasty Recipes blog we
I have been wanting to post this and I am so excited that it is finally making its way to this space of mine! The season now is such that we do a lot of barbecuing. HD is least interested but his cousin love to arrange everything and most of the time, we only […]
Rose Tteokbokki
We’ve taken the classic flavour combination of apples and creamy custard, and encased it in syrup drenched Kataifi Pastry to create a delicious version of apple pie. The crispy texture of the Kataifi Pastry works wonderfully with the luscious custard filling. If you’ve never cooked with Kataifi Past
I know, I know, it is Fall…so why all the raspberries? And now the lemon? Store diplays, magazine covers and tv shows "fall season" premieres are doing a great job at convincing me it is Fall. Yet, one step outside in the middle of the afternoon keeps telling me otherwise, time and time again. Still…
This recipe is delicious and it was one of my favorite desserts growing up. Its Greek like me! You'll love it. It takes a bit of time to make like most Greek dishes do, but it came out delicious the first time I made it. Im sure it will work for you. The only extra tips I should include are :for the custard make sure to whisk continuously and keep the heat low to medium. No one likes burnt or clumpy custard. Also do not boil the syrup for too long. The first time I made this dish I let it boil for 15 minutes and it became a little too sticky. Oh and work fast with the phyllo and butter generously! You'll do fine!:)
I love the sweet, floral, tropical flavor of guava and will always order a dessert that is made with guava when I see one. If you’re a guava fan like I am, or simply someone in the mood for a dessert with a tropical twist, add this Guava Chiffon Cake to ...
I am pleased to inform that I am hosting the Home Baker’s Challenge for the month of May. A heartfelt thank you going out to Priya akka for giving me the opportunity to host this lovely challenge. The first challenge was pizza, and from then on we have had some wonderful challenges with healthy participation. […]
This recipe is for my people in the back who are scared to get into the kitchen but really want to start cooking! Obviously I had to start you off with a guava recipe and these cupcakes are extremely easy to make, I promise! This guava cupcake recipe is topped off with an easy, light, […]
A Gluten Free Flourless Almond and Coconut Cake that’s moist, tender and incredibly delicious. It takes just few minutes to whip up this recipe, best for busy days. I love this cake, the texture of this cake is ethereal – it’s so moist and buttery with the rich flavor from the almonds and coconut. ItsRead more
It’s Christmas tiiiiiiiiiime!! CHRISTMAAAAS!! I cannot begin to describe how excited I am during this season! My joy is ridiculous!! To top that joy I made melomakarona! Sounds Greek to you? …
I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.
I ate my first slice of this cake in 1996 and I couldn't believe my whole life had gone by without it. The sticky-sweet-bitter orange fl...
If there’s a family in Italy that doesn’t have a recipe for yogurt pot cake, then I’ve yet to meet them. And I love this plain cake with perhaps disproportionate intensity. There is something so quintessentially Italian about its scent — as it bakes, I think I’m in a kitchen in Italy — and its taste — that combination of lemon and vanilla — and even the old-fashioned charm of its method. This is it: your yogurt pot is your unit of measurement. And even though I saw from the original recipe that I copied down (from some scrawled piece of paper in the kitchen of a house I’d rented one summer), that the specified yogurt pot had a 125ml capacity, I have kept the same number of eggs for my 150ml yogurt pot. I work on the principle that eggs these days are larger than when the cake first came into being. Anyway, it works, and that’s the main thing. And this is the way it works: for 1 cake, you need 1 pot of yogurt, 2 pots of sugar, 1 pot of oil, 1 pot of potato starch or cornflour and 2 pots of flour. In keeping with this style of measuring, you will see that I have even stipulated 2 capfuls of vanilla extract. For US cup measures, use the toggle at the top of the ingredients list.
Blueberry Scones that taste fresh from the bakery! Juicy blueberries, crunchy turbinado sugar, and perfect browned for breakfast or brunch.
A truly decadent dessert; this middle eastern pastry is known for it’s richness. Flaky layers of Phllyo dough packed with nuts and the signature syrup drenching every morsel.
a persian love cake recipe using semolina, almonds and spices, perfect for valentines day or any time of the year. with rose cardamom and pistachios
A delicious and easy loaf cake made with passion fruit (granadilla) curd.
This is the fudgiest of all the chocolate cakes I know and it’s perfect even without the raspberries on top.
A butttery, delicate rugelach recipe, with just a hint of sweetness. Full step-by-step photo tutorial and an interview from cookbook author Rick Rodgers.
When I included these black pudding meatballs in Cook, Eat, Repeat, I thought they would be a niche choice, but I have been gratifyingly overwhelmed by the number of people who have made and loved these. Even when I thought take-up would be small, there was never a chance I would have left them out of the book: I love them far too much for that. I included them in the Loving Defence of Brown Food chapter, even if they are too cheery in their tomato sauce to count as brown food, exactly, as I felt they probably were going to be fully appreciated by true brown-food lovers. Even unapologetic meat eaters can be disgusted by the dark mysteries of blood. And while it's not entirely rational, our emotional responses so rarely are. Besides, I make no attempt now to convince anyone about these: I love them too much to waste making them for people who fail to appreciate them, no matter how brave they feel for trying. And cooking is by no means always altruistic. The quantities below make for a big old batch of black pudding meatballs, simply because they are one of my absolute favourite things to eat, an instant sparker of joy; I honestly feel so much better about life knowing there's always a container or three of them in the freezer. I thrill at their deep gloriousness every time I eat them. It's up to you what you eat them with but I must tell you that the Brown Butter Colcannon is sensational with them. But if I'm eating alone, I like them best with good bread and butter. For US cup measures, use the toggle at the top of the ingredients list.
Kuwait elbah, is a really simple to make, vanilla custard. Perhaps the love of this dessert comes from the friendship with Britain, as they were a protectorate of Kuwait for many years. What gives it
Galatopita is a traditional Greek dessert made of Fillo Pastry and a luscious custard. It is a wonderful filo pastry dessert perfect for celebrations or intimate gatherings. Unlike galaktoboureko, galatopita doesn't have a sugar syrup. It s a great custard dessert for winter and wonderful enjoyed wa
This is so temple-achingly sweet that one small marked-out diamond, or maybe two, is enough. But even so, I love its perfumed sugariness — as much as I love the tender, rose-shot green of its equally fragrant nubbly interior. For US cup measures, use the toggle at the top of the ingredients list.
These light, fluffy, sweet custard buns are reminiscent of something from an old-school bakery. You can make the dough ahead of time and leave it in the fridge until it’s time to roll and bake - just be sure to give yourself enough time for the second proving.
This is my favorite recipe for carrot cake! It has three layers. And homemade frosting that I spread between each layer and then all over the top and the sides.
One magic batter bakes up into three amazing layers.
Flaky strips of puff pastry are layered with velvety homemade pastry cream and fresh berries in this easy Strawberry Napoleon dessert! Topped with vanilla icing, whipped cream and more fresh strawberries, get ready to serve up a gorgeously sophisticated treat.