Madeleines are charming and delicate French little cakes. I hope you know and love them as much as I do :). Baked in their distinctive shell-shaped or mini shell-shaped moulds, they are simple, elegant and surprisingly quick to make. I can’t wait to try them
Delicious, healthier and incredibly quick to make – just 5 minutes of preparation (seriously)! The irresistible combination of peanut butter and chocolate is loved by both adults and children, making these bars perfect for school lunchboxes. For this recipe,
Chestnut purée can be used in a wide variety of sweet bakes and desserts. Making it at home is simple, although peeling chestnuts perfectly is certainly not the quickest task, and they do have a tendency to break apart… 😉 To save time, you can also
These simple and light coconut Princessa truffles are incredibly easy to make. In fact, they don’t even need chilling and can be enjoyed straight away, while the rice cakes are still nice and crunchy (which is exactly how I like them!). They taste remarkably similar to
The first edible chestnuts have already appeared, so it’s worth knowing how to prepare them and what to do with them – and of course, we’ll be focusing on the sweeter side of baking. You may remember roasted chestnuts being sold on street corners
I celebrated the first day of spring with this raspberry millet cheesecake. Desserts made with millet are every bit as delicious as traditional ones, and if you’re a fan of millet pudding, you’re already lost… Finished with a chocolate sauce and set on a coconut biscuit base
Chocolate pots de crème (little pots of chocolate cream) are a classic French speciality. With a texture somewhere between a light chocolate mousse and a silky chocolate custard, they make a wonderful dessert for a Valentine’s Day dinner or any special occasion.
I chose to make the marshmallow fluff filling for a reason. I simply cannot imagine these cookies with any other filling. Of course, chocolate whoopie pies can be filled with another light cream, Nutella or even plum preserves, but they absolutely must be
A bright and refreshing winter twist on classic chia pudding. Made with natural yoghurt, freshly squeezed blood orange juice and a touch of honey (or agave nectar), this pudding is both healthy and delicious. The beautiful colour and vibrant
This coconut and raspberry version of chia pudding is every bit as delicious as the chocolate one. Chia seeds are incredibly versatile, and there are endless ways to use them, so don’t be afraid to experiment with your own flavour combinations. Do you
Brown butter rhubarb crumble is one of the simplest and most delicious ways to make the most of rhubarb while it is in season. In this recipe, rhubarb takes centre stage without the addition of any other fruit, allowing its distinctive tart flavour to shine through.
Ladyfingers—the perfect sponge biscuits. Truly perfect. They are indispensable for tiramisu, chilled cheesecakes and countless other desserts. Perhaps they will even become your children’s first homemade biscuits? Made without baking powder or artificial improvers
This mango, vanilla and pistachio yoghurt dessert is a quick and healthy treat that can be prepared in just a few minutes. Light and refreshing, it is made with ripe fresh mango and thick natural yoghurt. All you need to do is blend the ingredients together. It is the perfect choice
Tiramisu is a traditional Italian dessert made with layers of sponge biscuits soaked in strong coffee, covered with a rich mascarpone cream and finished with a dusting of cocoa or grated chocolate. It is served thoroughly chilled, usually alongside an espresso. In Italy
An outstanding courgette cake baked with olive oil and packed with walnuts, cinnamon and ginger—full of autumn flavours. Then comes the lemon glaze, which adds a wonderful burst of freshness and just the right amount of zing. The glaze complements the cake beautifully.
There is nothing better for hot summer days than homemade ice cream or sorbet! 🙂 I have shared a raspberry semifreddo without eggs before, but today I am bringing you a classic version made with egg yolks and whipped cream. Prepared according to the recipe
This rhubarb bake surpasses even the classic apple Tarte Tatin! It contains everything I love: buttery shortcrust pastry, tangy and refreshing rhubarb, and caramel—not too much, just the right amount. Like the traditional Tarte Tatin, this tart is baked upside down:
I absolutely love these bread rolls. Their appearance reminds me of my favourite rolls from Poland, but here comes the surprise: they are actually a French and Belgian speciality! 🙂 They are delicate in flavour, wonderfully soft inside, with an exceptionally crisp and crunchy crust.