Wonderful, soft and beautifully fragrant chocolate muffins. They taste a little of banana, a little of coconut, and a little of chocolate – perfectly balanced :). They’re best enjoyed warm, when the chunks of chocolate inside melt irresistibly. Perhaps that’s

Crêpes with sweet cheese filling are simply thin pancakes spread with curd cheese, then lightly fried in butter and served warm – just the way we like them. For the filling, I add egg yolks along with sugar, which makes it richer and gives it the perfect consistency.

An outstanding forest fruit cheesecake squares, topped with a vibrant berry mousse made from a mix of forest fruits – perfect to use frozen berries at this time of year. It’s a cheesecake you can make all year round :). The beautiful colour, light texture and

Muffins in a beautiful springtime shade of green – another addition to my collection of spinach bakes :). These spinach and lemon muffins are quick to make, wonderfully moist, with chunks of apple and finished with a tangy lemon icing… absolutely delicious!

A smoothie – the quickest and easiest dessert for warmer days :). You might just fall in love with the combination of strawberries and coconut cream… absolutely delicious!

It would be a shame not to make the most of beautifully ripening rhubarb :). This time, inspired by a rustic apple tart, I’ve made a simple rhubarb version. You don’t even need a tin to make it – that’s where its rustic charm comes from. It features perfectly crumbly

Bircher muesli is perhaps the most famous muesli in the world. Its name comes from the Swiss doctor who first created and popularised it in his clinic. What makes it special is that the oats are not cooked – instead, they are soaked overnight, and the next day combined

An excellent, tall and wonderfully fluffy strawberry cake with a crumble topping and a hint of orange. It smells, looks and tastes remarkably like a yeasted cake… or is it the crumble and its buttery flavour paired with strawberries that creates that effect? It’s also pleasantly

A classic cplum cake with a crumble topping. Perfect for autumn evenings, served with a glass of milk or a cup of tea – ideal for family and friends. For extra aroma, you can add finely grated orange zest to the batter – do give that version a try. It disappears from

Such a specific flavour combination – and probably my favourite when it comes to Pavlova: beautifully sweet and tangy :). This Pavlova with gooseberries and kiwi even beats the classic version with lemon curd, and it’s simply not to be missed during gooseberry season!

Delicious pumpkin cheesecake, perfect for those who adore this vegetable :). This time, it’s a pumpkin cheesecake with maple syrup and pecans. Made with sweetened condensed milk for an extra creamy texture, gently spiced with warming autumn flavours, and topped

My favourite flavours – lemon and meringue – this time turned into irresistible ice cream that’s quick to make and requires no machine. This lemon meringue ice cream is based on sweetened condensed milk, whipped together with double cream and bright lemony additions.

A truly delicious grape sorbet made from roasted grapes. You can use any seedless variety, though the most beautiful colour comes from red or black grapes. It’s refreshing, naturally sweet, and wonderfully light. The longer it churns in an ice cream maker, the fluffier and more

A delicate pear torte with chocolate mousse on a light sponge base. Simple to prepare, using pears in syrup or from compote. The mousse layer is intentionally kept thin so the chocolate doesn’t overpower the flavour of the pears. The chocolate mousse itself

Amaretti are sweet almond cookies – or more precisely, small almond macaroons. Their homeland is Italy. They’re made from whipped egg whites and ground almonds, without any flour, and flavoured with amaretto liqueur, which gives them their distinctive aroma.

Richly buckwheat-flavoured chocolate cookies – soft, slightly risen and perfect with a glass of milk. They’re more on the mildly sweet, almost savoury side, so if you prefer sweeter bakes, you might want to add a little extra sugar ;). A healthier twist on classic chocolate

A light and fluffy cheesecake made with egg whites, paired with a delicious buttery shortcrust base. To make this cheesecake, you’ll need quite a lot of egg whites! It’s the perfect recipe to use them up after occasions like Fat Thursday (when making doughnuts

A delicate, soft rhubarb cake topped with crumble. A true classic – but with the addition of buttermilk, which gives the sponge its lovely lightness. The rhubarb brings a fresh, slightly tangy spring flavour, while the crumble – with almonds, oats and brown sugar