There’s scarcely been any cooking in my selection of quark desserts this week but in this one you will actually need to use the oven.
The good news is you will have some chunky crumbly bits left over to top any other desserts in the days following.
Start off by cooking chunks [Read on...]
Those little tubs of dry meringues you get in the supermarket can come in very handy. I’ll never forget wowing the mums at my son’s 1st birthday party by serving them in dishes of strawberries drizzled with molten chocolate. My sleep deprived friends with babies of their own seemed to think I was some [Read on...]
Some day or another I’ll get around to making a bona fide cheese cake that you bake in the oven – but for the time being I’m happy to cheat with stuff like Philadelphia and today, lemon flavoured quark.
You get all the joy of lemon flavour, biscuit base but the “cheesy” bit is [Read on...]
Usually making chocolate mousse involves folding whisked egg whites into a chocolatey custard type mix and if I’m honest, it’s not something I do very often.
When you can get a chocolate dessert that looks as good as the one above, why would you bother?
Quark is one of those ingredients you hear about [Read on...]
I always thought syllabub was something complicated with whisked egg whites. This orange syllabub with speculoos biscuit base took around 12 minutes to make. [Read on...]
Pink grapefruit has a unique flavour and this pink grapefruit jelly makes a sparky low fat dessert. [Read on...]
This Nigella chocolate mousse recipe from Nigellissima isn’t especially Italian but it’s very quick to make and perfect for pampering a special someone. [Read on...]
Today’s pictures are square and I’m a bit of a square really. I like baking, I like being in the kitchen but mostly I like geeky things and fiddling around with software and gadgets.
Today’s post was an experiment in more ways than one, if you follow me on Instagram, you’ve virtually already read [Read on...]
Sometimes when a recipe isn’t quite perfect how you expected it to be, it tastes just as good all the same.
Making cheesecake is something I’ve been meaning to do for a long time but I have been putting it off, worried about immersing springform tins wrapped in foil into bain maries and suchlike.
I am embarrassed to admit I have hoarded two packets of Speculoos biscuits for nearly two years. Before I realised Lotus biscuits were virtually the same as Speculoos I bought some on holiday in Brittany congratulating myself on stocking up on something I couldn’t buy at home.
My purchase followed discovering a French cookery [Read on...]