Roasted Strawberry Granita
[…] of berries in the farmers market, ready to blitz and churn into any semblance of iced delicacy. This week’s market run saw a smash-and-grab purchase of strawberry punnets in such […]
[…] of berries in the farmers market, ready to blitz and churn into any semblance of iced delicacy. This week’s market run saw a smash-and-grab purchase of strawberry punnets in such […]
What’s my culinary solution to the holiday madness? Ginger cake. Versatile and deeply nostalgic, a moist molasses-y ginger-y slice is as irresistible with a mid morning cup of coffee as […]
[…] and meals with friends are more laid back, relaxed and hopefully outside, I like simple desserts that sit well with stone fruits, ice creams and granitas, veering away from cakes […]
To me, the quintessential summer dessert has to be a fruit pie. My dream pie’s golden lattice top is filled with fruit from the local Pick Your Own farm and […]
[…] history, but I can’t. Nigella’s Chocolate Olive Oil Cake is perfect. It is the only dessert (apart from Aunt Jeanette's Chocolate Meringues) that I not only make all year around, […]
This recipe is dedicated to my sister. For years she has asked me to make a chocolate honey cake instead of the regular version for our annual Rosh Hashanah feast, […]
[…] Red Fruit Filling: Feel free to use any combination of cherries, blueberries, raspberries, blackberries or sliced early autumn plums. In the winter I use bags of frozen berries to remind […]
[…] Cocoa Nutties (a family heirloom reserved ONLY for this week) Aunt Jeanette’s Chocolate Meringues (my GO TO dessert, including a new video with all the secrets for meringue success) Nigella’s Olive Oil Almond Cake (a […]
[…] week call out for a comforting something sweet that can preferably be as satiating for dessert as for breakfast. My solution…… cobbler. Part crumble, part tart, the feel good fruit factor […]
I like to serve this as part of my Rosh Hashanah dessert selection – it’s an excellent palate cleanser after a heavy meal and is a wonderful accompaniment to honey […]
These chocolate meringue biscuits are undoubtedly the dessert that I make most often. My quick as a flash go to pudding. Likelihood is, if you have eaten at my house, […]
[…] These are originally by Alice Medrich (one of my baking heroines) from her book Pure Dessert Buckwheat Cacao Nib Cookies 160g (1 ¼ cups) plain flour 85g (¾ cup) buckwheat […]
[…] ice cream parlour almost every day of our visit in Cape Town. We even bypassed dessert at most restaurants in favour of a quick stop for ice cream on the […]
[…] my gatherings and at every Supper Club, where the welcome cocktails are as essential as dessert. Luckily for me, the wonderful Daniele Ziaco is the secret weapon behind the cocktails […]
[…] feta, burrata or plain cream cheese are also winners for the base). I add thinly sliced fennel, avocado, Lebanese cucumbers, rocket, of course some orange slices, a pinch of salt […]
[…] want to make the original apple version, use 350g (3 cups, 4-5 apples), peeled and sliced and leave out the cranberries. Nuts are optional, but I prefer walnuts with the […]