The joy of thick yoghurt. As thick as thick cream, superb as a topping, spread or base for a dip or a dessert, it is a necessary ingredient in the kitchen. Easy to make, it leaves whey which can be used in oats, breads, juices and soups. We have many recipes for yoghurt. You can…
If there is a secret to French Cooking, it is to be found in crème fraîche. It is also made in India where it is called Khatte Malai. Never be without it.
Halva,or Halwa, is a sweet with a long history. Records of halva go back to the 7th century when Arabs make it by kneading dates into milk to form a thick, sugary paste.
More apples for you today! Caramelised, rich and wonderful.
Oh cold weather speaks of Baked Apples, such comforting food, especially when cooked with a little Marsala.
Aaah, the thought of these makes me feel hungry.
Pears with Anise is a winner. A recipe from an old Chinese Cookbook.
Indian Desserts are something else! Especially Payasam.
I fell in love with making ices after living and working in France. This one is wonderful. Enjoy it!
Who does not like a Rice Pud? There is something so comforting about them. I usually bake my first one for the year as cold weather sets in. I know that I have accepted the arrival of winter as soon as the first Rice Pudding is in the oven.
Take any summer fruit and bake with thyme, marscapone, honey and orange zest. Cracker results.
I can remember the days when Marscapone was not well known and Gorgonzola impossible to get. Today, both cheeses are almost passe, the fashion has passed. But still, I love them both, particularly together.
Remember sago – that lumpy stuff that we ate as kids? Tasteless but oh so cheap to cook. Well, it is back!