Category Archives: CAKES

Chocolate and pistachio fudge

Chocolate and pistachio fudge

Fudge is a type of Western confectionery which is usually very sweet, and extremely rich. Many variations with other flavourings added are possible. The components of fudge are very similar to the traditional recipe for tablet, which is noted in The Household Book of Lady Grisell Baillie (1692-1733). The term “fudge” is often used in the United Kingdom for a softer variant of the tablet recipe. Hot fudge in the United States and Canada is usually considered to be a chocolate product often used as a topping for ice cream in a heated form, particularly sundaes and parfaits.

Crêpes with walnuts and dried dates

Crêpes with walnuts and dried dates

French crêpes, popular in France, Belgium, Switzerland, Canada, Portugal and Brazil (where they may be called panquecas or crepes) are made from flour, milk, and eggs. They are thin pancakes and are usually served with a large amount of sweet or savory filling, ranging from fruit or ice cream, to seafood (in Brazil, most usually ground meat). In Francophone Europe, crêpes are often sold in special stands, along with Nutella for topping. French crêpes have become very popular in many East Asian countries, including Japan, South Korea, The Philippines, Thailand and China, where they are sold in numerous crêpe stands and kiosks. They are often served with whipped cream and fruits, or non-sweet spreads such as various vegetables.

French Lace Cookies

French Lace Cookies

Hold these delicate rounds up to the light and you’ll see why they’re called lace cookies. An easy recipe for a famous cookie. The thin batter is transformed, in baking, into a crisp round with open spaces resembling lace. The rolled-up version is popular in Sweden; cooks there roll the warm cookies around a piece of broom handle.

Simple in their modest lace-like structure and fantastic in their deeply rich butterscotch-like flavor. The perfect accompaniment to coffee and the perfect garnish to silky pudding or creamy ice cream. Eat them as they are, decorate them with dark chocolate drizzles, or sandwich them with melted semi-sweet chocolate. Any way you have it, these cookies are impressive in their simple elegance and addictive in their fantastic taste.

Orange, Almond And Polenta Cake

Orange, Almond And Polenta Cake

This deliciously moist orange and almond cake requires just six ingredients. It contains no flour, but polenta instead, so it’s gluten-free. If you’re new to gluten free baking, or if you’re looking to convert your first gluten-ful recipe to gluten free, a cake like this is the perfect place to start because it’s already practically gluten free in its original form.

To serve, cut into slices, put a dollop of whipped cream or cre`me fraîche on top of each piece and drizzle with a little of the Vin Santo or almond liqueur. Add sliced almonds and a sprinkle of orange zest, if desired. Makes 6 to 8 servings.