Techniques
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Continue ReadingMaking Dulce the lèche at home is super easy but it might feel a bit daunting. This super easy technique of@boiling sweetened condensed milk produces a thick, rich caramel that you can use in banoffee pies, to sandwich cookies or to flavor ganache just like i did for the crazy chocolate cake. Just make sure the cans are submerged at all times and you will be fine! Would you try?
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Continue ReadingOne of my earliest and most loved desserts . Always a success at dinner parties and gatherings. It is easy to make, surprisingly, and will always impress your guests, served with a scoop of vanilla ice cream.
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Continue ReadingBakewell tart, a thin crispy sweet crust filled with an almond paste and a layer of jam. Super delicious, easy to make and looks super impressive.
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Continue ReadingSpicy oat cookies. These spicy oat cookies are my savory addition to the bro’kies family! They are made using French butter, which is 100% natural and a true flavor enhancer. The recipe is below, let me know if you make it!
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Continue ReadingHomemade lemon curd is tangy, sweet and surprisingly easy to prepare! You need a thermometer and some patience- but if you follow my recipe, I promise you’ll be very happy! (I mention 170C, it’s actually 170F OR 77C)
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Continue ReadingAs promised, here is the best recipe for homemade marshmallows and my top tips! Would you try it?
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Continue ReadingA genoise sponge is a light, fluffy, simple cake that works perfectly with fresh creams, fresh fruits and any juicy filling you can think of. It is simply made by using flour, sugar, eggs and a tiny bit of baking powder and the secret to its fluffiness lies in the whipping technique. You whip the eggs and sugar for long (about 10min!) until tripled in volume.
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Continue ReadingKunafa Crêpes- or an easy way to make a super delicious and nostalgic Lebanese dessert using crêpes!
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Continue ReadingA good vinaigrette, an essential dressing in everyone’s fridge and my personal favorite dressing! I could almost drink it. All you need is a few ingredients and a blender. It lasts well for a week in the fridge and it’s perfect with greens such as lettuce or steamed greens beans or broccoli. The secret is to always have 1-3 ratio of vinegar to olive oil.
