Torta di pane
24.06.26

Torta di pane

Torta di pane is a well-known Italian cake traditionally made with stale bread. This isn’t the classic version, but rather one of the many regional variations that have evolved over time. Here, stale bread finds its way into the cake in the form of breadcrumbs made

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Strawberry banana ice cream
24.06.26

Strawberry banana ice cream

Strawberry banana ice cream is incredibly quick to make, wonderfully simple and naturally healthy. No ice cream maker required – just a food processor and a handful of ingredients. Made without eggs or refined sugar, it can easily be made vegan by using coconut

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Gooseberry fool
23.06.26

Gooseberry fool

Another classic British dessert, alongside trifle, and perhaps the most famous dessert made with gooseberries. This version is a little lighter than the traditional recipe, as the whipped cream is combined with Greek yoghurt for a fresher, lighter texture.

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Lemon ricotta cheesecake
23.06.26

Lemon ricotta cheesecake

A wonderfully creamy lemon ricotta cheesecake. Ricotta is often used in Italian-style cheesecakes, but because of its slightly grainy texture, it is frequently paired with another cheese to create a smoother filling. In this Italian-inspired version, mascarpone is the

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French strawberry tart
23.06.26

French strawberry tart

French strawberry tart, also known as Tarte aux Fraises, is a true summer classic. It combines a traditional French pâte sablée pastry case – buttery, delicate and slightly sandy in texture – with juicy ripe strawberries arranged over a generous layer of silky

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Chia pudding with strawberries and granola
23.06.26

Chia pudding with strawberries and granola

Chia pudding with strawberries and granola is a delicious and light dessert for strawberry season. I soak chia seeds in coconut milk overnight so that on a summer morning I can enjoy a quick and easy treat layered with fresh strawberries. Crunchy granola

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Pumpkin basque cheesecake
23.06.26

Pumpkin basque cheesecake

Another Basque cheesecake joins the collection! You may already know the classic version, the chocolate one, and even the pistachio variation. Now it’s time for one of autumn’s finest flavours – a creamy pumpkin Basque cheesecake with a beautifully

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Life-changing seed bread
23.06.26

Life-changing seed bread

A loaf unlike any bread I had ever tasted before. Perhaps it will change your life too. Ever since it first appeared on the My New Roots blog, this remarkable recipe has transformed countless kitchens around the world. Made entirely from seeds, nuts and oats, this bread contains

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Hazelnut cream brownies
22.06.26

Hazelnut cream brownies

These hazelnut cream brownies are inspired by the flavour of Kinder Bueno bars. Those beloved chocolate bars, along with the wide variety of nut spreads now available, sparked the idea for this recipe. Is there anything better than the combination of rich

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Almond ricotta cake
22.06.26

Almond ricotta cake

I haven’t had a cake quite like this in a long time. It’s difficult to place it neatly into just one category. It’s naturally gluten-free, with ground almonds taking the place of flour, contains no baking powder, and includes ricotta, which gives it a texture reminiscent

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Basque cheesecake (San Sebastian cheesecake)
21.06.26

Basque cheesecake (San Sebastian cheesecake)

Basque cheesecake is the famous Spanish cheesecake from San Sebastián’s legendary La Viña restaurant. Many consider it the best cheesecake in Spain – and it turns out perfectly every time. Forget, for a moment, the snow-white perfection of a classic New York

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Mangomisu
21.06.26

Mangomisu

Mangomisu is a fresh, tropical take on traditional tiramisu. Ladyfingers are soaked in a fragrant mixture of mango purée and orange juice, then layered with a light mango mascarpone cream and slices of fresh ripe mango. A few strawberries add extra colour

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Wholemeal chocolate cake
21.06.26

Wholemeal chocolate cake

A chocolate cake for those who enjoy wholemeal bakes – and for everyone else, too. This cake is so light, delicate and fluffy that you would never guess it contains wholemeal flour. It proves that baking can be a little healthier without sacrificing flavour.

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Apple pie
21.06.26

Apple pie

The perfect apple pie – quite simply the best I’ve ever tasted. This apple pie features an exceptional buttery pastry (a new favourite on the blog!) with a texture and flavour remarkably similar to puff pastry. It flakes beautifully and resembles a quick, shortcut version of traditional

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Strawberry and redcurrant jam
19.06.26

Strawberry and redcurrant jam

Here’s a classic preserving principle that’s especially useful when making homemade jams and preserves: combine fruits that are naturally low in pectin with fruits that are rich in it. In this recipe, sweet strawberries are paired with redcurrants

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Brooklyn blackout cake
16.06.26

Brooklyn blackout cake

Brooklyn Blackout Cake is an intensely chocolatey layer cake made with plenty of cocoa, generously filled with rich chocolate pudding, coated in a thick layer of chocolate frosting and finished with dark chocolate cake crumbs. It is not overly sweet, while the sour

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Basque mango cheesecake
16.06.26

Basque mango cheesecake

This Basque mango cheesecake was created almost immediately after my Basque Pumpkin Cheesecake. The colour was just as beautiful, and I simply had to test the recipe with mango purée. The result is… absolutely incredible. Rich, creamy

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Crispy oat cookies with chocolate
16.06.26

Crispy oat cookies with chocolate

These Swedish crispy oat cookies are incredibly easy to make and contain very little flour – they’re made almost entirely from oats. Once baked, they develop their characteristic lace-like texture. After cooling, they can be coated on one side with chocolate

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