Healthier rye sourdough pancakes that you can serve with your favourite toppings. They can be made with either rye or wheat sourdough starter – I most often keep a rye starter at home, hence the idea for using it this way. As well as using sourdough, it was important
Sweet to look at and delicately tart, these daisy-shaped shortcrust tartlets are filled with the best lemon curd, topped with fresh seasonal fruit and dusted with icing sugar. These little beauties are wonderfully dainty – for some, they might even be the perfect one-bite treat.
Cobbler is a classic American dessert, particularly popular in the southern United States. Its name most likely comes from the English word “cobble”, meaning “to pave” or “to arrange stones”. The term refers to the dessert’s characteristic appearance – pieces of dough
I always kick off plum season with a classic plum crumble :). This time, it’s extra crunchy and indulgent, with the addition of granola (you can use homemade granola or your favourite shop-bought variety). This plum crumble with granola is absolutely delicious
Perfect Kaiserschmarrn, a classic Austrian dish. Kaiserschmarrn is a thick, sweet and fluffy pancake or light omelette, torn into pieces while cooking. It is incredibly light and airy. In Austria, it is often served as a sweet main course, but it is also popular for breakfast
Aebleskiver are traditional Danish pancakes, most often made during the festive season, although they are enjoyed all year round. They are cooked in a special pan with round wells and resemble little doughnuts, although they are not deep-fried. Light and fluffy, they
Simple, fluffy pancakes made with vanilla fromage frais – a favourite with children :). For this recipe, use a good-quality vanilla fromage frais that is reasonably thick and free from unnecessary additives. You will probably have the rest of the ingredients in your kitchen already.
If you have half a cup of pumpkin purée left after making pumpkin soup or baking a pumpkin cake, use it to make these waffles :). They are crisp on the outside and fluffy in the middle, delicately scented with pumpkin but wonderfully fragrant with cinnamon!
Delicious crêpes filled with sweetened curd cheese, baked in the oven and served with a sweet yoghurt sauce and fresh berries. A wonderful way to serve your favourite crêpes and a truly satisfying sweet treat that everyone will love.
An exquisite crème brûlée cheesecake with a wonderfully creamy texture, inspired by the famous French dessert. A biscuit base, a vanilla cheesecake filling enriched with egg yolks and cream, topped with a delicious layer of crème brûlée and finished with crisp, caramelised sugar.
What can you make with rhubarb curd? A rhubarb and meringue tart is probably the first thing that comes to mind ;). I made individual tartlets, although you can of course make one large, classic-sized tart. I was feeling particularly lazy
Redcurrant panna cotta is a delicate no-bake dessert with an intense fruity flavour. You can make it with redcurrants, blackcurrants, or a mixture of both. I used redcurrants, which give the dessert its beautiful, delicate pink colour. If you enjoy adapting
This spring yoghurt dessert with raspberries requires no baking and is made with ladyfingers. The whole dessert is prepared in a loaf tin: first lining the tin with ladyfingers, then filling it with the yoghurt mixture and, once set, turning the terrine
Tiramisu cookies – perfect for all coffee lovers and fans of the classic Italian dessert! Soft, intensely coffee-flavoured cookies topped with delicate tiramisu-flavoured mascarpone cream and dusted with cocoa. They are quick and easy to make, and the
The famous bostock. A wonderful way to use up slightly stale brioche, challah or yeasted cake, if any happens to survive that long ;). This French pastry idea has gained international fame, and I am not surprised at all – delicious buttery yeasted
Syrniki (which I call twarożniki) originate from Russian cuisine, although they are also very popular in Ukraine and Belarus. These are fairly filling cheese pancakes (like small portions of cheesecake for breakfast), most often served sweet, and traditionally
Delicate mini Pavlovas in a beautiful seasonal version, topped with whipped cream and fresh blueberries. Just like my recent rhubarb and pistachio pavlova, these meringues are made using the Swiss meringue method, which has become
A beautiful and delicate tart with a shortcrust pastry, silky vanilla panna cotta filling and tender roasted rhubarb. It looks stunning, tastes even better, and I have a feeling this panna cotta filling will become my favourite tart filling this year, paired with all kinds of seasonal fruit.