I recently heard that in some parts of the world it’s traditional to apply the cream to a scone before the jam… umm, what!? How do you spread strawberry jam onto the top of the cream, is this even scientifically possible?
Pavlova is a year-round staple in this house, mainly due to it being my husbands favourite breakfast food... well, it is made of eggs I guess.
This Dutch Honey Cake recipe is super simple, there are no eggs to beat, no butter to cream, just wack all the ingredients together in a bowl, mix it up, and get a killer arm workout at the same time.
The zingy lime coupled with this smooth Mango cordial is just a match made in heaven, seriously… if you’d have asked me a day ago what my favourite tart was, I would have said lemon, hands down lemon, but today… today it’s Lime baby!
The mochi starter dough is infused with lemon zest and with 50% of the dough being mochi these mochi donuts form a gorgeously crunchy crust when fried.
The combination of sweet pears and tart raspberries nestled in between a fluffy frangipane cake and crunchy crumble, do I even need to tell you how good it is?
The sweet corn flavour is only slight, but it ensures that the caramel isn’t overbearing. They’re a match made in dessert heaven!
The sour cherries really do make these chocolate truffles something else!
Did you know that traditionally red velvet was chocolate and beetroot, that’s right, beetroot and chocolate. Genius! A natural food dye and sweetener in one!