Floating Isles dessert is delicate and delicious. It can finish any dinner party on a high note. It is also naturally gluten free, as creme Anglaise sauce and cooked meringue, do not have any dry ingredients. Traditionally meringue for this … Continue reading Floating Isles Dessert – Naturally Gluten Free
This simple preserve with only two ingredients – frozen black currants and sugar – is easy to prepare and delight to eat. As moderately thick spread, when made with regular granulated sugar, it contains all vitamins and antioxidants intact, because … Continue reading 2 Ingredients Blackcurrant Preserve – No Cooking
I make regular cherries or sour Morello cherries in sugar or honey syrup for different desserts or cakes. On occasions like that I prefer cherries to be not too soft and be able to retain their original shape. The recipe … Continue reading Cherries in Honey or Sugar Syrup
Cool change yesterday, after several very hot and humid days in our Melbourne summer, was an enormous relief. We knew about this hot spell and were prepared with minimum activity planned, just to survive the heat, water the garden and … Continue reading Frozen Mango Smoothie – Meal for a Hot Day
Warm figs, gently roasted with pomegranate molasses and coconut sugar, served with cold creme Anglaise, were a part of our Christmas menu this year. However they had to wait until yesterday as we were unable to appreciate this delicate dessert … Continue reading Roasted Figs with Creme Anglaise
Cream and gelatin based mousse, flavoured with vanilla and canned peaches puree, is a light, easy to prepare versatile dessert, that can be served with variety of sauces or used as a layer in mousse cakes. Process of mousse preparation … Continue reading Canned Peaches Mousse
The cake can be described as a mix of several recipes in one, bakewell tart, jam crostata and fresh pear pie among them. I selected the soft and flaky dough, which slightly reminds scone dough, but is a touch firmer … Continue reading Buckwheat Flour Pear Cake GF
The peak season for figs is over, but they can still be found in the supermarkets and green grocery shops. It is difficult to argue that fresh, ripe, juicy figs are best eaten as they are, without cooking or baking. … Continue reading Desserts with Figs
My version of Black Forest cake is quite different, compared to many gluten free adaptations of this popular German cake. Chocolate sponge in this cake is soft, moist and has a deep dark chocolate taste, but is it made from … Continue reading Gluten Free Black Forest Cake
I am finally fully content with the recipe for the cream, specifically developed for cakes and pasties. The cream is light and silky in texture, and is well suited to be used in large quantities to fill tartlets or horn … Continue reading Gluten Free Vanilla Cream for Cakes and Pastries
