A gluten-free brownie with millet as its main ingredient. The health benefits of millet have long been appreciated – it supports healthy digestion, helps the body eliminate toxins and has warming properties. It’s also rich in valuable nutrients, including silica
A chocolate twist on the classic Italian Amaretti biscuits you’ve already come to know and love. Thanks to the addition of cocoa powder, these soft almond biscuits are like little bites of brownie – chewy in the centre, richly scented with almonds
Ricciarelli are delicious almond biscuits traditionally associated with the city of Siena in Tuscany. These Italian treats have the characteristic shape of a grain of rice, with a lightly crisp, cracked exterior and a wonderfully soft, chewy centre, much like macarons.
This polenta, almond and peach cake is simply delicious. It’s light, fluffy, delicately flavoured with almonds, filled with juicy slices of peach and topped with crunchy flaked almonds. It’s also naturally gluten-free, provided you use a gluten-free baking powder.
A wonderful flourless chocolate almond cake topped with whipped cream and a glossy mixed berry compote. Quick to make and absolutely irresistible. I received this recipe from one of the Moje Wypieki readers just before Christmas. The original
Blackcurrant-coloured macarons filled with a silky blackcurrant curd enriched with Crème de Cassis liqueur. The vibrant and sweet purple shells contrast beautifully with the lightly tangy filling, creating a perfect balance of sweetness and fruitiness.
Do you like kiwi? In our house, opinions are rather divided. 🙂 I’m not a fan of peeling the fuzzy skins, although I certainly appreciate how much vitamin C these little fruits contain. My husband loves anything tart, Pola is allergic to kiwi, and Wiktoria enjoys them
What makes the perfect chocolate soufflé? It should be delicate and light, with the texture of a chocolate mousse. Moist, but not runny (this is not a chocolate lava cake). They say that if you place a teaspoon into the centre, it should slowly sink under its own weight…
A simple recipe for wonderfully creamy no-churn ice cream. The ice cream base takes just 3 minutes to prepare, provided you already have a batch of fruit curd chilling in the fridge. Raspberry curd is my favourite, but lemon curd, passion fruit curd, lime curd, orange curd, blackcurrant
The original recipe calls these “Snickers”, but in our opinion they don’t really taste like the famous chocolate bars. Instead, they’re wonderfully nutty bars—sweet, satisfying, slightly chewy, with a lovely crunch from the cornflakes.
These are the best coconut macaroons in the world! Crisp on the outside, wonderfully soft in the middle, and incredibly quick to make. I can’t recommend this recipe highly enough.
Summer is in full swing, which means it’s time to dust off the ice cream maker! Stracciatella ice cream takes its name from stracciatella mozzarella, the creamy filling inside burrata, and from a traditional egg-drop soup from the Rome region, where beaten eggs form delicate,
A whole new take on apricot jam! This apricot and raspberry jam captures the very taste of summer – one you’ll definitely want to preserve in jars :). Its flavour is simply irresistible, and I first fell in love with this combination in my apricot
If you’re one of the lucky people with chokeberry bushes growing in your garden, you simply have to try this recipe. The combination of chokeberries and raspberries is absolutely delicious! Chokeberries are best picked after the first frosts, as they
I love the Welsh climate for its gentle nature. In winter, temperatures rarely drop below freezing, and summers are usually mild, with highs of around 20–23°C… until now! My body really doesn’t cope well with hot weather, and the thin walls of our house
These chocolate coconut macaroons are quick and easy to make, and taste just like chocolate coconut macaroons should. They’re not crisp—instead, they’re slightly firm on the outside, wonderfully chewy and sticky in the middle, and delightfully moreish ;).
Chocolate and banana ice cream with a generous splash of Baileys Irish Cream. There’s no need for an ice cream maker—and better still, no stirring or blending while the mixture freezes! It really is as easy as one, two, three: make the mixture, freeze it,
These hazelnut truffles, made with roasted hazelnuts and sweetened condensed milk, taste like a luxurious version of Nutella and are impossible to get tired of… They’re absolutely delicious!