THE salted caramel. This delicious caramel is so versatile and utterly delicious! Use it on its own, drizzled or mixed into your frostings. Yum!
Dessert
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Continue ReadingSticky toffee date cake . The recipe for this moist delicious toffee date cake with tahini caramel is finally up on my @youtube channel! I made it LIVE thanks to a wonderful initiative set up by @dubai_calendar. My channel is called In the Petite Kitchen by Yasmine. Please check it out, make the cake and tag me if you do Recipe also here below.
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Continue ReadingTwo ingredients doughnuts! You will need 1 cup of self raising flour and 190grs of plain yogurt, mix them well! Deep fry at 180-190C, drain on kitchen towel then toss in caster sugar (with or without cinnamon). And THAT is it!watch out from oil splattering when frying!!! Warning: best eaten hot AND they are quite addictive! Serve with my salted caramel recipe
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Continue ReadingWhat a lovely live it was! Making this fraisier and bringing it all together was so much fun, and you were the best company. Thank you @driscollsmiddleeast for the sweetest, most delicious berries. Recipe below:
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Continue ReadingEasiest and yummiest cinnamon rolls! These super easy cinnamon rolls are based on @nigellalawson’s recipe- you will never want to have any other cinnamon roll.
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Continue ReadingSuper easy carrot cake, eggless or not! This cake is the easiest, most moist and delicious carrot cake ever! The recipe is definitely a keeper.. Can be made with or without eggs, just follow the instructions! Frost it with cream cheese frosting, recipe a few posts back.
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Continue ReadingThis super easy recipe is luscious, velvety and works so well on top of carrot cakes and red velvets. We also use it on our cinnamon rolls. YUM! Recipe below, Enough for 12 cupcakesDouble for the carrot cake
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Continue ReadingThe most delicious peach nut crumble. Do I have to say anything more? Oh yes! Recipe below. Roasted peaches with nut crumbleInspired by the @huckcafe
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Continue ReadingThese little individual molten chocolate cakes look so impressive and utterly indulgent yet they are super easy to make. You can prepare them in advance, chill them in the fridge and bake the following day for a Valentine’s Day treat. The secret is that you can even freeze them and bake from frozen- just make sure to double wrap in foil before freezing AND add a couple more minutes of baking.
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Continue ReadingThere are 3 types of meringue. I usually use the French one for my pavlovas. Here I experimented with some leftover Italian meringue from a tarte au citron i made a couple of days ago. It was a beautiful discovery! Watch till the end to see how it tasted and how it looked on the inside.