A delicious, moist and utterly gorgeous cake made with mango purée and topped with a passion fruit glaze. This mango Bundt cake is soft and tender, with no artificial colours – its beautiful colour and wonderful flavour come naturally from ripe mangoes.

These biscuits are famous in many countries and are best known as Langues de Chat or Cat’s Tongue biscuits. Light and delicate, crisp on the outside and soft in the middle, they are typically made with egg whites rather than whole eggs. They are delicious

A simple yet amazing vanilla Bundt cake. Buttery and full of rich vanilla flavour, topped with a smooth white chocolate glaze. Elegant on the Easter table, yet just as delicious with a glass of milk or a cup of tea.

Don’t look for chocolate in this recipe – you won’t find it here. The name “brownie” comes from its slight similarity in texture (though this cake is lighter and less dense than classic chocolate brownies). There’s no baking powder either – and that’s intentional. This cake

A healthy fruit breakfast bowl or a wholesome dessert. A delicious strawberry and banana smoothie blended with coconut milk and topped with fresh fruit, seeds, coconut, granola – or anything you like. Add extra frozen fruit to make the smoothie thicker

The best waffles – crisp on the outside and light as a feather. Whipped egg whites add extra air to the batter, ensuring waffles that rise to their fluffiest potential. Delicious with whipped cream and fresh fruit, and perfect for dessert.

A unique, sweet, and delicate cake with a distinctive rum-and-raisin flavor. We loved it from the very first slice. I also baked a version with raisins and whiskey, and… I don’t know which one is better ;). The cake is very delicate after baking, so it’s best to bake it the day before.

The chocolate cloud cake is a famous sunken chocolate cake. Flourless – made with just chocolate, eggs, butter, and sugar. It’s a perfect combination of a moist and dense (yet light and airy at the same time) chocolate base topped with whipped cream.

Healthy breakfast recipe – porridge with apples, cranberries, and cinnamon. Ridiculously easy to prepare and packed with vitamins and fibre. Add some chopped walnuts for extra crunch!

It is a delicate and fluffy cake with a delicious rhubarb filling. This cake is truly wonderful – very moist and full of fruity flavour. Although it’s quite large, it disappeared in one afternoon, thanks to my family. You’ll want to make it again and again!

A light and creamy coconut cheesecake with a tart raspberry topping and a biscuit base. The coconut cheesecake batter is delicious and is served with raspberry jelly (or fruit filling) on top. It tastes of summer!

Refreshing and moist spring lemon cake dotted with tart pieces of rhubarb. Lemon and rhubarb are a great combination, although rhubarb can be replaced with raspberries or blueberries. You can’t go wrong ;).

Excellent Polish pancakes (racuchy) made with yoghurt. Probably the fastest dessert in the world! You don’t even need a mixer. They’re even more delicious sprinkled with icing sugar. You can also add slices of apple to the batter. Make sure to save this recipe to your

Very delicate and fluffy pancakes, best served warm. Perfect for breakfast! Don’t feel guilty about having pancakes first thing in the morning… You can use cream cheese or curd cheese in this recipe, finely ground (or minced three times). My husband thinks

A sweet combination of blondie cake (similar to brownies, but fluffier and made with white chocolate), cheesecake, and tart rhubarb. Anyone with a sweet tooth will love these blondies – after all, a cake made with white chocolate should be sweet, right?

A simple chocolate and coconut cake that doesn’t even require a mixer. It’s the perfect recipe for beginner bakers because it’s so easy to follow. You’ll probably find all the ingredients in your kitchen cupboard. Because of the desiccated coconut in the batter

This chia pudding with strawberries and mango is perfect for a summer’s day. Chia seeds are best soaked overnight in milk (I recommend coconut or almond milk) for a light and healthy breakfast with fruit the next day. Perfect for hot weather.

Apples coated in pancake batter – a childhood memory. So yummy! This recipe comes from a 30-year-old cookbook, so the flavours are classic and well worth revisiting. It’s the perfect afternoon dessert and a great way to use up winter apples from the pantry.