Strawberries are seductive little things …
Labna is thick and creamy, velvety-textured and lemony fresh, but not at all rich to eat.
Dark, rich and sticky … is date syrup really what it’s cracked up to be?
Torta di mele – Nonna’s apple cake.
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!
Lemons – will you snuff it if you eat a lemon tree leaf?
You got 10 minutes? That’s all it takes to assemble these irresistible morsels.
Dark and rich, sexy and seductive, yep, that’s the only way to describe this dessert.
This will bring them running …
Would you look at this Mamma of a cake. Plenty for seconds!
Tips and little tricks, that’s what we love giving on Shared Kitchen!
Custard and cream. Oh yeah, who doesn’t love that!
Ilaria seems happy stirring. What’s she up to?
Cake making for dummies.
Pucker up no more – poach the little blighters in a wine syrup for a sweeter feijoa treat.
Capri is where I discovered this almond cake, sweet, nutty, chocolatey with a fresh note of lemon, an ingredient which the island is famous for. I’ve been making it a lot lately and it just gets better and better.
Mmmm … tender soft crumb meets nutty spicy topping. Add the heady whiff of feijoa, and, yep, you’ll be back for another slice …
Chocolate and peach, peach and chocolate … whichever way you say it, I want some!
Crunchy crumbs – just the thing to top fruit or sprinkle in a trifle!
Short sharp season. Get them while you can.
Great. You get to the end of a meal with friends. Everyone’s having a ball, and you can too, because dessert is all prepared and ready to go!
Toasty roasty coffeeish – that’s toasted hazelnuts! Here’s how to do it.
A little creative plating can help expensive berries feed many mouths … and it looks so festive!