Air-conditioning units blasting, misting fans going and persons are often found fanning themselves with a magazine, folded newspaper, bare h...
Recently I showed you my quince splurge: 20 pounds of this old-fashioned fruit that is so hard to find. I’ve been busy cooking it up, since quince is a fruit that needs some tender loving attention before it rewards you with its sweetness. To make it, it’s recommended to poach quince in liquid with sugar to bring them into their finest.
A delightful teatime treat. These vegan welsh cakes are cooked on a bakestone or in a pan. Lightly spiced and filled with dried fruit.
How to make the best old-fashioned blueberry nectarine crisp, with a thick fruit filling and a warm, crumbly, buttery oat topping.
These Japanese soufflé pancakes are super fluffy, jiggly, and pillowy soft! They are a delight to have for breakfast, snack, or dessert and will wow any lucky guests you invite for brunch!
The cheesecake layer needs about 3 hours to bake and cool, and at least 6 hours to freeze, so plan in advance; preferably make it a day ahead. The assembled kanafeh cheesecake, needs about 4 hours to defrost before serving, so plan to assemble it about 6 hours before you plan to serve it. If you prefer a thinner layer of cheesecake, for the kanafeh to take center stage, you could halve the cheesecake recipe. Baking time will need to be reduced to about 45 minutes. The syrup amount makes enough to soak the kanafeh, plus extra for drizzling on individual servings.
The gorgeous flavor and color of saffron rice is the star of this show. With beautiful textures and flavors of dried fruit, nuts and tender onions.
Fruit Slice - also known as "Fly Cemetery" - is a deliciously rich pastry traybake, filled with a generous amount of spiced currants. Can you guess where it gets it's somewhat unappetising pet-name?
Triple Berry Curd is the perfect topping for your muffins, biscuits, and scones. Bright berry flavors in a tart, creamy spread! As usual, I've been watching a lot of British miniseries and television shows.
These individual seafood tarts are satisfying enough to serve as a main course or substantial snack.
These individual galettes are spiced with the warm winter flavours of cinnamon and allspice. For a spectacular restaurant-style finish, serve each one surrounded by a drizzle of sauce on the plate and finish with a dollop of whipped cream.
We always focus on the pavlova as the great battleground between Australian and New Zealand cuisine, but it could just as easily be the pikelet. Originally adapted from Scottish drop scones, just like the pavlova it’s likely the pikelet came first from New Zealand as a delicious contrast to thin British-style pancakes. Matched with a bit of kiwifruit jam, it’s a classic New Zealand afternoon tea.
Tart, sweet and creamy, this fragrant curd is my current food obsession.
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Deliciously chewy and oh-so buttery, this classic flapjack recipe is a winner every time
If you’re looking for a show-stopping pudding, this coconut and lime cheesecake recipe could be your answer.
This sweet and nutty almond cream is a classic French recipe that's wonderful tucked inside fruit tarts or croissants.
