A collection of british bakes and recipes to inspire your inner baker. Cakes, pies, tarts, cookies and pastries with interesting takes.
This Rose Milk Cake is the perfect combination of interesting baking techniques that meets the gorgeous flavours of our country.
Politiko dessert is a syrupy semolina cake topped with the creamiest custard and plenty of ground cinnamon on top. Very delicious!
This is a semi home-made recipe, made with a few store bought ingredients, and put together, for a delicious easy meal! It is uber delicious, and makes for a very filling meal!
Dream layers of flaky phyllo dough are filled with a vanilla custard and topped off with pistachios and honey for a new take on an elegant Greek pastry.
Galaktoboureko is a delicious traditional Greek dessert made with Fillo Pastry. Galaktoboureko can also be made using Kataifi Pastry. Galaktoboureko is made using a semolina custard and it is drenched in a sugar syrup. It is a wonderful traditional Greek dessert that everyone will love. Kataifi gala
Bougatsa is a traditional Greek dish usually enjoyed for breakfast or dessert. It is made using Fillo Pastry, filo pastry or phyllo dough. We’ve added a delicious apple filling to create an Apple Pie version of Bougatsa. Crispy layers of Fillo Pastry encase a delicious creamy vanilla custard and a s
I LOVE turning every single dessert into crème brûlée. So I felt like making crème brûlée cookies was something that I needed to do....so here we are...
Vegan Tofu Tiramisu If you’re trying to follow a plant-based diet that minimises the amount of animal products you eat, or if you’re trying to eat healthier, then treating yourself to Tiramisu doesn’t seem to be a viable option. Typically made with cream, mascarpone cheese, white sugar and lady fingers. None of those things scream health to me, definitely indulgence, not health. It’s also usually made with alcohol so for people who can’t drink alcohol like me, by default eating it is always out of the question. The good news is that you CAN make a healthier version at home. Without cheese, cream, dairy and alcohol! Not only that, you can make a plant-based version that’s higher in protein! How? By using tofu as […]
Vegan baklava, the easy way, made with extra virgin olive oil, and my secret to skipping all that layer brushing
plum dumplings remind me of childhood of last days of summer break and of an old lady named draga, that lived next door .. she was a rather grumpy lady (and you wouldn't expect that from her name cause 'draga' is serbian for dear or darling) always complaining about us kids being too loud always asking us to go play somewhere else but every once in a while a miracle would happen she would stop being grumpy for a while and then gather bunch of kids around the garden table and serve us plum dumplings and cherry juice .. in my family plum dumplings were never made so, over the years i forgot about them .. but this summer that changed i've stumbled upon a blog post about them and that post made me remember the childhood and my neighbor draga (that passed away last winter) and i knew i had to try making my version - for the breadcrumb coating: 60 gr (2 oz) butter 2 tablespoons oil (i used sunflower oil) 200 gr (7 oz) fine breadcrumbs 1 cup sugar .. for the potato dough: 700 gr (1,5 pounds) white potatoes (i used kennebec potatoes) teaspoon salt 2 egg yolks 30 gr (1 oz) butter 1 and a half cups of flour .. 20 plums, unstoned (choose firm small plums if the plums are too big, you'll end up with gigantic dumplings..) first make the breadcrumbs coating: put butter and oil in a frying pan, over a medium heat when melted, add breadcrumbs and brown them remove from heat, cool a little bit then add sugar and mix well set aside boil unpeeled potatoes until soft remove from the heat and place under running water until cool enough to handle peel them and mash them (using fork or hand potato masher) add salt, egg yolks and butter, mix, then add flour and quickly mix ingredients with your hands into a soft dough.. do not overwork the dough and try not adding more flour that would make the dumplings hard and chewy .. work fast, dough is supposed to be sticky so work on well floured working surface .. roll out the dough with rolling pin into a large rectangle cut into 20 squares and place a plum into each square then close the dough around the plum and form a ball, using your palms .. heat a big pot of water until water starts simmering put several dumplings in it, one at a time (i cook 6 or 7 in one round) they are going to sink and after few minutes of cooking, they rise and start floating simmer dumplings for 5 more minutes after that point .. remove from the water with slotted spoon put into breadcrumbs mix and roll until covered completely .. they are best eaten the same day they are made if i have leftovers (and that almost never happens) i store them at room temperature cause potato dough hardens when stored in fridge .. recipe is adopted from this fabulous blog and i advice you to go there and check out the plum dumplings post even if it's written in serbian cause there is bunch of pictures of every single step .. mokosha
London came and went. Even before I could digest it, reminisce in the warm memories and allow for the thoughts and the experience to settle in, I was packing again and heading for the slopes in southern Bavaria. What a difference a weekend makes! One weekend I was in an invigorating and pulsating city, full of life and power, the next I was standing on a quiet snow covered slope, the rich green confers, thick and abundant frosted with the white powder. London enlivened me, making me feel confident and inspired. Here, on this slope I was surrounded by nature’s beauty and the postcard perfection of the scenery around me should have made me feel free and liberated. Yet, as I looked down at my feet I was restrained by big heavy ski shoes and skis. Just lugging my gear to the bottom of the slope was enough and I was ready to hit the spa for a bit of relaxation. Looking over to the lifts I felt intimidated and yearned for the whirlpool we left back at the hotel instead. I am not much of a skier. I ski, but not with a passion some of my friends have for this sport. I even enjoy it but I lack the drive to really want to enthusiastically keep at it. I managed the first hurdle without making too much of a fool of myself and glided to the top of the slope on the tow lift. I had horror visions of trapping myself and being dragged halfway up the slope on my elbows and knees. Luckily, some other lady fell behind me and as all eyes were focused on her I was able to quickly adjust myself to look like I was born to ski. Phew! Once on top of the slope the next challenge was getting back down and as my husband instructed and tried to motivate me, my head was filled with strange static making it hard to understand anything that was being said. All I could view was the very long, slightly steep way back down. I wish I could click my red skis and find myself lounging by the pool. Soeren beamed at me and lunged forward - he shot down that hill fearlessly. I wish I was 10 years old again. With 10 fear does not exist - it seems. As a 40 year old mother, I was just brimming with fear. Fear for my son’s life and fear for my own life. Double whammy! As I saw my husband slide elegantly past me, I hung my head, took a deep breath and ordered my brain to chant some mantra to take away the angst. My grip around the ski poles tightened, my eyes quickly outlining the easiest route, I hesitantly thrusted myself forward, the chanting in my head getting louder, and off I went. The adrenaline pumped through me and I felt like a million dollars. I had survived the first run. Whether I looked good while I came down that hill is another question. I made my long S’s just like the instructor had taught me, imagining my belly was the light of a lighthouse and turning it left or right accordingly, then bringing my skis around and pulling my legs parallel to each other. The instructor also told me to think about everything else but skiing. That confused me! I was not exactly sure how not to think about skiing as I had to remind myself of each step I took. I chanted and as I was coming down the slope I realized the chanting in actual fact was Hindi songs. They started off in my head, as I picked up pace down the hill so did the chanting, becoming mumbles and finally by the time I got to the bottom I was singing fairly loudly. We spent the first couple of days skiing in lovely weather and with each run I felt more comfortable. I still was not going to become a ski fanatic but at least I was coming down the slopes with more confidence. On the last day, I took one last look down the slope. It was cold and the icy wind blew snow into my face stinging my skin. The weather had turned and I was tired. I had decided to do my last run and head to the hotel’s sauna. I earned it! Halfway down the slope I realized just how icy the slope was. That uneasiness I felt on the first day rose in the pit of my stomach again and as I turned my body to the left my skis hit a patch of ice and my legs decided to take a different route. I was unable to bring my skis together and as I tumbled my right ski got caught in the snow but my knee kept on twisting until I heard a hollow snap. The snap was presumably my ACL tearing or the bone on the outer right knee cracking. I spent a larger part of last week getting scans and x-rays done and visiting my knee specialist. He happens to be one of the best in his field and Tom got both his knees done by him. So I am in good hands. I will be out for a while as my bone needs 4 weeks to heal in which I will be wearing a mobile brace. After this I will have the surgery to repair the ACL, which will need another 4-6 weeks to heal. I limp around but am mobile and while I get frustrated at not being able to move fast enough, do things at my regular pace and dealing with the pain I am taking the advice of my friend Robin “slow down, breathe and heal”. Good advice! I might have a hard time with the slow down part though. This is a heavenly dessert that will force the fastest of us to take a moment to slow down and linger on the flavors. There is flakey phyllo pastry, there is luscious and smooth custard all infused with warming spices of cardamom, cinnamon and vanilla and finally the elegance of orange bring it all together. This custard pie is based on the divine Greek or Maltese Galaktoboureko, a semolina-based custard dessert layered with phyllo pastry that will make you want to sink yourself into. I based this recipe on Peter’s Galaktoboureko - a post that has stuck to my mind from the first time I read it. Ruffles of phyllo pastry are drenched in the custard and then gently baked to give a crunchy and sublime dessert. The perfect dessert for your Easter meal! Recipe: Greek-Style Creamy Custard Phyllo Pie Printable version of recipe here Prep Time: 45 minutes Total Time: 1 hour 45 minutes Serves: 8 Ingredients: 10 sheets phyllo pastry 60g butter, melted ¼ teaspoon ground cinnamon ¼ teaspoon ground cardamom zest of 1 orange 1 stick cinnamon 4 cardamom pods, slightly crushed 1 vanilla bean, split in the centre with the seeds scraped out 350 ml milk 3 eggs 95g sugar 2 tablespoons honey 150g pistachios, coarsely chopped Method: Pre-heat oven to 180 degrees C. Grease and line a 20 cm cake pan with baking paper. Spread out the sheets of phyllo pastry and cover them with a damp cloth to keep them from drying. Take on of the sheets and spread smoothly on the countertop, then brush generously with butter. Coil the sides of the pastry together in a rosette. Place the rosette in the middle of the cake pan and continue with the remaining phyllo pastry in the same way, placing them around the one in the center. Generously brush the tops of each pastry rosette with butter and sprinkle with cinnamon and cardamom. Bake in the oven for 25-30 minutes. In the meantime make the custard by placing the milk, cinnamon stick, cardamom pods and the vanilla bean and seeds in a saucepan and bringing it to a simmer over medium heat. Place the eggs and sugar in a bowl and whisk until thick. Gradually pour the warm milk over the custard mixture, whisking to well to temper the mixture to make sure the eggs do not curdle. Remove the cake pan from the oven and pour the custard over the top of the pastry and sprinkle with the orange zest. Place the pan back in the oven and bake for another 30 minutes until the custard has set. Take the cake pan out of the oven and drizzle the pastry with honey while still hot and sprinkle with pistachios. This tastes great while still warm and fresh on the same day. After that the phyllo pastry ends to get a bit soggy and the custard loses it’s creamy texture. Serve with a thick vanilla sauce. Verdict In all this hustle I totally forgot to raise my glass with you all … last week my blog turned 7! Yes I’ve been around here doing this for the past 7 years and I cannot believe the crazy path What’s For Lunch, Honey? has taken me on. It’s been all very positive and mostly a lot of fun. Blogging has come such a long way since then, it’s amazing how many new and awesome blogs I discover on a weekly basis. I’d like to say a huge thanks to you … my readers and friends who have supported me and are a part of this space, some have been around from the early days! I hope you all enjoy this space as much as enjoy filling it with my words and images. Cin cin! Did you miss the London Workshop? I’ll be hosting another styling and photography workshop in March here in Weimar. A package deal that includes tuition, accommodation, meals and a whole lot more - not to mention connecting with like-minded people and talking, taking and inhaling food, photography and styling for 2 days. Check out the Weimar workshop details! I have not had too much time to surf my favorite blogs and webistes lately. But I am thinking this will change soon as I spend more time resting the knee. I do have a few favorites this week and wanted to share them with you. Hope you enjoy browsing through them. Peter’s took me away with him on a lovely virtual weekend By The Sea Side I wanted to snuggle up in this Cozy Swedish Apartment A great way to take notes with these these adorable and colorful notebooks from The Magic Notebook. Lucky Weimar Workshop participants will each be receiving one. Nikole’s touching poem on the beauty of travel + southern italy with some stunning images Visual graphic: What is success? Color palette of the week a touch of South of France Quote of the week: Do it now .. In Darkness and Light with Jamie’s emotional post You might like these creamy custard ideas from WFLH: Bostini Cream Pie Chai Latte Cream Crème Caramel - Chocolate and Raspberry All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
The perfect make ahead dessert, get ready to impress with this easy Speculoos Tiramisu. Coffee-soaked biscuits are wedged between Biscoff cream layers for the ultimate treat.
There is something very beautiful about watching this delicious Peach Fillo Crinkle Pie come to life. It’s a wonderful dessert that can be made with fresh or tinned peaches, and has grown to become one of our family’s favourite sweet versions of the Fillo Crinkle Pie. It is subtly sweet and delicate
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The Lychee Cheesecakes recipe out of our category Cheesecake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Mochi Doughnuts Recipe also known as glutinous rice flour doughnuts, mochi donuts, chapssaal donuts is a popular dessert in Korea & Japan. These are crispy & chewy balls of heaven fried to perfection and coated with cinnamon sugar. Unlike regular doughnuts and glazed doughnuts, these are not made with plain flour instead rice flour. Learn how to make mochi doughnuts with step by step pictures and video.
Wuzetka, is a traditional Polish dessert.
These are the best creme brûlée cookies! They are chewy, buttery, soft sugar cookies with rich and creamy vanilla pastry cream topped with caramelized sugar.
Haupia is an easy coconut pudding made entirely from coconut milk and thickened with cornstarch. This simple treat is ridiculously good and quick to make. This small batch recipe can be scaled up easily to serve a big crowd.
These easy to make caramels are made with dates, almond butter, and vanilla. They're dipped in chocolate and topped with flaky salt!
Revani is a Turkish cake that’s made with semolina flour, soaked in a lemon-flavored simple syrup, then topped with chopped pistachios. It’s light, extremely moist, and a very popular Turkish dessert. It’s also very easy to make!
Choux aux craquelin shell filled with lychee cream and a disk of lychee jelly. Choux/Craquelin adapted from Emma's Goodies
Pasticciotti: Easy, delicious and fairly quick to make.
Yema are Filipino candies made with a custard center covered with a caramel shell
A tried and tested recipe for making perfect ginger milk curd, a popular Cantonese dessert with an interesting flavour and silky texture.
Eloise Head, a London food blogger, has wowed millions with her simple seven-ingredient recipe for the perfect no-bake KitKat cheesecake.
Kolaches are a Czech sweet pastry, usually filled with jam, poppy seeds or a cheese filling and topped with a sweet crumble.
Looking for a delicious, elegant and super easy dessert, filled with mouthwatering and rich Italian custard cream, sweet fresh berry, a sprinkle of almonds - which is ready in no time?! Look no further! These berry custard pastries are exactly what you're looking for!
Bouncy Korean rice cakes are just as good sweet as they are spicy.
A traditional Greek dessert made with crispy filo pastry and a delicious orange custard.
These traditional Hungarian desserts will take your tastebuds on a trip to Hungary! From crepes to layer cakes, you won't be able to resist these incredible treats.
A delicious, crumbly biscuit
