Desserts served in glasses (or any other vessels) are stress-free for entertaining hosts. All you have to do on the day you are having guests over is to transfer these glasses from the fridge onto the table. It is very… Continue reading →
Here’s another Daring Bakers’ Challenge. This month it’s a British Bakewell Tart – buttery shortcrust shell filled with jam and frangipane. We were given a complete freedom to choose any jam flavor for the filling. And that’s where I got… Continue reading →
This is the same lemon pudding I posted earlier, but presented differently. The illusion is very realistic due to the color and consistency of the pudding and a lemon curd “yolks”. For the toast, there’s an anise seed génoise-sort-of-cake, baked… Continue reading →
Recently, I’ve been asked to develop a recipe for Nestlé, the recipe utilizing their cereal flakes. The first thing that comes to my mind when cereals are mentioned is something simple and homey, wholesome, nutritious and worthy to be packed… Continue reading →
When the weather is as hot as we’ve got here, cool and tangy dessert like this seems soothing and refreshing. I made the pudding late at night, after the summer heat subsided, and the idea of stirring a hot mixture… Continue reading →
I believe everybody is familiar with the savory cheese version of cream puffs. The technique is the same, and it’s not complicated. The only problem these little appetizers present is a possible overindulging; it’s difficult to eat just a few…. Continue reading →
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