Traditional filo is tissue-thin and can be temperamental to work with. Speed is required to get it buttered or oiled, rolled and shaped before it becomes brittle and shatters into flakes. In the last decade or so I have noticed that the brand of filo I use is a tad thicker than previously, which does […]
Quick fig tarts – make one, or make a dozen!
Cake for dessert, cake for afternoon tea, cake for breakfast, cake anytime!
Cake time! It’s easy when you know how.
Short sharp season. Get them while you can.
Where are my cookies?
Oh plums, I’ve been waiting for you!
Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.
This is everything a pav should be: crisp shell, marshmallowy centre, mountains of whipped velvety cream and loads of gorgeous berries. Second slice? Why not!
Chocolate and cherries, cherries and chocolate. Mmmm …
Pot cake? Yep, grab a pot and a spoon and away you go…
This is the stuff of dreams – a mountain of crisp meringue with a marshmallowy centre, filled with dollops of rich and velvety limoncello cream, dripping with tangy raspberry juice, stuffed with fresh raspberries, then finished with a generous shake of icing sugar and raspberry powder.
Quick. No-bake. Pantry staples. What’s stopping you?
Like overpriced sad and bland scones, bad expensive pizza is a crime.
Labna is thick and creamy, velvety-textured and lemony fresh, but not at all rich to eat.
There’s nothing like a good tart.
Dark, rich and sticky … is date syrup really what it’s cracked up to be?
A crunchy cheesy accompaniment makes the perfect contrast to soft velvety soup.
Torta di mele – Nonna’s apple cake.
Hate dough under your fingernails? Whip these light textured scones in a food processor!
I’m a fan of Louise Cake no matter what is in the centre, but I reckon lemon curd is a knock-out.
Easy when you know how – just use the right lemons!
Easy blueberry cake – just mix and stir!
Rich, creamy and intensely coconutty. Here’s the low-down on all things coconut.
Turn a bowl of soup into a bowl of happiness with crunchy crusts.
Dark and rich, sexy and seductive, yep, that’s the only way to describe this dessert.