Biko (Filipino Sticky Rice Cake)
This famous Filipino dessert is an easy to make rice cake often served at fiestas, weddings, and funerals. It is made with glutinous rice and coconut milk with a bittersweet...
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Feature: Gluten Free
Sapin Sapin
Sapin-Sapin is a multi-colored (and multi-flavored) Filipino layered sticky rice cake. This Filipino popular dessert is made of galapong (sticky rice dough) mixed with coconut milk and sugar which is...
Ukrainian Beet Salad (Vinehret)
Vinehret is a healthy and vitamin-rich Ukrainian salad, perfect for fasting. It is very delicious and easy to prepare! If you love beets, you’re going to love this easy and...
Gluten-Free Tiramisu
Tiramisu from the Italian language meaning “cheer me up” so needed right now! I made it gluten and alcohol free. How to Make Gluten Free Ladyfingers: Make a meringue with...
Orange and Almond Fondant (Gluten Free)
How to Make the Fondant: Start by mixing the butter (room temperature) and brown sugar. Add the almond powder then the eggs one by one. Finish with the cornstarch and...
Vegan Panna Cotta with Chia Seeds and Berries
This Swedish interpretation of a classic Italian dish can be your great next vegan breakfast. This recipe is part of a cookbook published by the European Commission that promotes sustainable...
WAGYU OXTAIL, HEIRLOOM CARROTS, PICKLES, NASTURTIUM
Braised Wagyu Oxtail Marinate the oxtail in the red wine for at least 12 hours. Keep turning every couple of hours. Drain the oxtail and reserve the wine. Peel the...
RHUBARB ETON MESS
To make meringues, whisk the egg whites to soft peak, and then gradually add the sugar and whisk till glossy. Add the lemon juice and cornflour. Pipe onto a lined...
RAJASTHANI ROAST RUMP OF LAMB WITH CORN SAUCE
Though this dish is full of Indian flavours the technique of searing the meat and then reducing the sauce is distinctly French in style. The silky corn sauce is common...
Easy Chilli Mussels in White Wine with Garlic Recipe
I’d like to share with you an easy chilli mussels in white wine with garlic recipe. This dish for me always conjures up memories of long summer nights, nights spent...
DANISH WOOD PIGEON IN A CHERRY SAUCE
This dish combines the deep red colours of cherries, beetroots and red sorrel with the rich taste of the wood pigeon. Cherry Sauce Caramelise the honey and add all the...
COD, SNAILS, PARSLEY AND LEMON
Fish Vacuum-seal and cook the cod in a bain-marie at 62°C for around 12-14 minutes until it has reached a core temperature of 44°C. Cut the vacuum bag open and...
