The recipe for this cake was accidental, born out of necessity to use leftover ingredients. I had egg yolks and whipping cream to utilise and the best option was to make vanilla cream. I did not want to make any … Continue reading Corn Biscuits Cake – Single Flour, Gluten Free
Buckwheat shortcrust, especially made with the mixture of buckwheat flour and ground buckwheat kernels, makes the best shells for any tart. However, it provides particularly nice complimentary texture and balance of flavours in chocolate frangipane tart, with the inclusions of … Continue reading Chocolate and Orange Frangipane Tart with Pecans – Gluten Free
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
