The Caribbean cousin to panna cotta
Continue readingThese nerantzi glyko – or orange spoon sweets – evoke images of a loving γιαγιά sitting in her favourite chair beneath a grape-covered arbor…
Continue readingBecause key lime isn’t all about the pie
Continue readingRice pudding done a little differently
Continue readingGuatemalan ‘doughnuts’ filled with custard and topped with sugar
Continue readingFried, crispy discs of dough doused in sugar and dulce de leche
Continue readingTwo of Brazil’s desserts in one
Continue readingA different take on the traditional galaktoboureko
Continue readingA dessert with a difference
Continue readingHere’s one way to use up any stollen you just may have laying about the kitchen
Continue readingAdding a fresh twist to a classic
Continue readingWhen a fritter meets a doughnut. Man those Amish know how to do sweets.
Continue readingHot, sweet, crunchy and oh-so exotically aromatic!
Continue readingA vamped up version of a previous recipe
Continue readingIt’s basically a lightly sweetened batter that’s funnelled and squiggled into a round mould sitting in hot oil.
Continue readingThe bourbon does slow down the caramelisation but the flavour of the complete product is beyond sinful.
Continue readingTrying my hand at Tongan dumplings
Continue readingIt’s a mixture of sweet and savoury, something very Eastern European
Continue readingThese days there are countless versions of this Brit classic and the one I’m sharing here is one I’ve created for the adults.
Continue readingI’ve slightly adapted the recipe by reducing the amount of sugar and also by using a little almond meal for additional texture.
Continue readingA book review and two recipe recipes. Avelinettes and Alcae Tart
Continue readingThe sweet b’stilla I’ve made here doesn’t resemble the traditional squab variety whatsoever and is based on a Moroccan recipe
Continue readingHere I’ve paired this berry with an Indian yoghurt dessert called shrikhand.
Continue readingUnusual flavours that will work for some, and not for others.
Continue readingOnce the syrup is drizzled over the pandan icecream it sets firmly and just about fuses your teeth together with the sweet and slightly sour toffee.
Continue readingTraditionally this French dessert uses fresh cherries but I’ve used apricots with this one.
Continue readingA delicately spiced dessert that’s inspired by my Cambodian travels.
Continue reading