Kataifi or Kadayif is shredded phyllo pastry. It looks a bit like your childhood’s Barbie doll, after you decided to shampoo and trim her long blond hair. I know it sounds silly but it does hold some truth. Continue reading
Dacquoise Torte with Coffee Cream
This is phenomenal. Let’s start with the basics. What is a “dacquoise” apart from a fancy French word? It’s a heavenly, sweet, nutty meringue, so delicious, only the French pastry chefs could have developed it. Hence the name. I will not recite Wikipedia so I will just get on with the recipe. Continue reading
Roasted Cauliflower with Tomatoes and Olives
I don’t particularly love cauliflower. I’m not exactly one of those people who go to the grocery store and have a cauliflower on their list below the eggplants, tomatoes and other pantry staples. However this dish is so flavourful and tasty, I happily devour it as a main course once a week. Plus it’s healthy and vegan. Continue reading
No-bake White Chocolate Cheesecake
I sometimes forget how easy and spectacular this dessert is. Whip it up in minutes and serve it proudly to your guests or place it on your lap and enjoy it with a big spoon while watching “masterchef”. I’m not a cheesecake fan, but this is an exception. The white chocolate does the trick for me, but I truly love the colourful combination of berries and pistachios. This is a no-bake cheesecake which will save you so much time. And no one will know that you spent more time setting up the table than making this dessert. Continue reading
Chocolate Pull-apart Brioche
So, I was recipe testing and this came up. Imagine the joy! It’s a fluffy, orange scented brioche, very similar to a Greek “tsoureki” (Easter bread), filled with luscious Nutella. Once baked you can actually pull it into big pieces, to reveal all that sweet, melting chocolate spread. Continue reading
Mushroom and Pumpkin Cheesecake
I have been searching high and low for a simpler version of the amazing and delicious quiche. Although I love baking day on a winters’ day, extra time for a pie crust, (kneading, resting, rolling, blind baking etc. etc.…) is too hard to find with three boys, a hubby and a lively dog! That’s why I was so excited when Bon Appetit magazine published a recipe for a crab cheesecake. That was my inspiration for this recipe. Continue reading
Prawn and Coconut Milk Ramen
I couldn’t resist adding coconut milk. I know it’s not the traditional ramen dish but it’s sooooooo tasty! I created the delicious broth with the prawn shells and it came out phenomenal. I used thin egg noodles as I think they are hard to overcook. There’s nothing worse than overcooked noodles in your ramen so if you can’t get hold of ramen noodles, egg noodles are the best choice. Continue reading
