Category Archives: BAKERY

Easy pecan pie

Easy pecan pie

This easy pecan pie is a quicker, simpler version of the classic crunchy, caramely-sweet pie. Pecans are native to North America where they’re still used in abundance, especially in cakes, pies and cookies. They belong to the same family as the walnut and have the same distinctive texture and ‘brain-like’ shape, but a slightly sweeter taste. Pecans are prone to rancidity, so use them as fresh as possible. Perhaps most famous for their role in the all-American pecan-pie, but are equally good in brownies, cookies and cakes, try our delicious pecan recipes. Pecans are a good source of protein and unsaturated fats. Like walnuts (which pecans resemble), pecans are rich in omega-6 fatty acids, although pecans contain about half as much omega-6 as walnuts.

‘Jiaozi’ – Chinese Chive & Ginger Pork Dumplings

‘Jiaozi’ – Chinese Chive & Ginger Pork Dumplings

‘Jiaozi’ or Chinese dumplings, consist of a filling, generally a ground meat, that is wrapped in a thin wrapper and sealed by pressing the edges together or by crimping and they are commonly served with a dipping sauce. The dumplings can be cooked by frying them, steaming them or boiling them.

Children in many Chinese families, especially those who are living in northern provinces of China would learn how to wrap dumplings at home from a very early age. It’s quite amusing to watch kids wrapping dumplings. They would first pick those dumplings they wrapped, eating with a great satisfaction. Dumplings are a popular Chinese New Years dish.

Courgettes muffins

Courgettes muffins

Courgettes muffins are perfect breakfast choice, with a glass of milk or yogurt. Courgettes are so mild, it’s the perfect veggie to sneak into your kids’ meals. In this recipe, shredded courgettes are stirred into muffin  batter, providing plenty of vitamins A & C without making a fuss. Grated lemon rind and a little sugar keep these muffins delightfully light, fresh, and irresistible. Cheap, tasty, quick-growing and endlessly versatile, courgettes make a decent meal of any storecupboard ingredient. They can be dressed up in a creamy lemon sauce and served with pasta, grated and added to a quiche, or served as crisp fritters. In fact, recipes for courgettes come in as many shapes and sizes as the squash itself: varieties of this summer vegetable can range from small and flying-saucer shaped, to dark-green and tennis ball-sized, to long and yellow. Give courgettes a go: remember, the smaller they are, the more flavour – if you don’t pick them early enough they grow into marrows.

Italian Easter bread

Italian Easter bread
The Italian Easter bread was designed to have no overall shape, but was rather baked to encircle an egg, traditionally with the initials “BP” put on it. The initials BP stand for Buona Pasqua or Happy Easter. Traditionally the practice of eating Easter bread or sweetened “communion” bread traces its origin back to Byzantium and the Orthodox Christian church. The recipe for sweetened or “honey-leavened” bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts that mention this type of special food. It is also widely known that sweetened bread desserts similar to panettone, were a Roman favorite.

Spanakopita – A Simple Greek Spinach Pie

Spanakopita – A Simple Greek Spinach Pie

Spanakopita is one of the most widely known Greek dishes. The roots of Greek pitas like spanakopita or the Greek spinach pies can be traced back to ancient times. Today spanakopita is one of the most popular dishes for Greek families and fans of Greek cuisine.

There countless variations of spanakopita out there but one of my favourites is this one. It is a very simple spanakopita recipe that can be prepared very quickly. To make this spanakopita recipe we will need several ingredients.