Category: Baking

Lemon Olive Oil Semolina Cake

Cake time! That’ll bring a round of applause.

Labneh Cheesecake with Roasted Apricots, Honey & Cardamom

Rich and succulent, creamy and nutty, Falastin’s Labneh cheesecake with roasted apricots, honey and cardamom is a spectacular dessert.

Apple & Rhubarb Crumble Crisp

Who said you can’t have crumble for breakfast? Not in my house! Oats, cornflakes and fruit sounds good to me.

This is a revolutionary way of flavouring yoghurt. Add smoked paprika flakes or ground cumin, or make a sweet version with ground cinnamon and mixed spice. Or for another take, scatter with chopped herbs. See Lentils & Cavolo Nero with Spiced Yoghurt for a serving idea.

Anzac Biscuits – chewy or crisp!

Chewy or crisp – An Anzac biscuit and a cuppa are just the ticket for a little contemplation this Anzac day.

Golden ‘n Fluffy Cornbread

Easy cornbread recipe using polenta and olive oil.

Chelsea buns animation

Watch it … then make it!
Happy Easter.

Chocolate Chunk Biscuits

Share them around.
This recipe make heaps of biscuits so you’ll have plenty to give to friends or neighbours in your bubble for Easter.

Orange Chocolate Chip Biscuits

Mmmm. Get your choppers munching on these chocolatey morsels.

The remarkable date

Dates are seriously good for you. True!

Blood peaches

They might look like apples in this picture, but they’re just foolin’ wid ya!

Blueberry Muffin Cake

Easy blueberry cake – just mix and stir!

Melting Moments with Passionfruit Cream

Mmmm. Melting moments … sweet, creamy, and, yep, melt-in-the-mouth.

Rough ‘n Tumble Apricot Tart

Make a quick pastry in a food processor, roll it out, tumble on some fruit, scrunch the edges together, and you have TART!

Apricot Panettone Pudding

Rich, sweet and creamy … thank goodness the sourness of apricots takes the edge off!

Quick Mince Pies with Apricots

Xmas countdown … be ready!

Feather-light Sponge with Raspberries & Cream

Life’s too short to crystallise rose petals (unless you’re mad like me!) … simply scatter over a bunch of red petals for dramatic effect (oh, spray-free roses of course).

101 Filo pastry preparation

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 […]