My first attempt at Karachi Halwa resulted in something more akin to a kind of […]
Category: Dessert
View this post on Instagram No-bake nostalgia; Tennis Biscuit fridge cake. I would […]
The first time I tasted oil in an ice cream was an olive oil flavour […]
One of my favourite things to eat on our travels through India is little pots of baked yoghurt at breakfast. I love the sweet tangy creaminess, almost like a whisper of cheesecake.
I have semolina on the brain today. I love the versatility of this ingredient. It […]
There’s just something so celebratory about a semolina pudding. It’s one of those Indian dishes that work wonderfully as both starter and dessert.
For Eid this year, I partnered with Stork Bake to develop this semolina halva with almonds and vanilla.
View this post on Instagram My spirit animal is Cookie Monster, so I […]
What does one do with a box of lemon and rose turkish delight that’s been […]
A few months ago I was afforded the wonderful opportunity to work with the Stork […]
These soft and chewy cookies are made cream cheese.
I’ve been seeing so many Horchata recipes popping up in my feeds and its fundamental flavours […]
This barley shortbread uses coconut butter for shortening.
I suppose you could go with the more laboured route and pour, with painstaking precision, little rounds of batter. Or you could just cook a few large crepes, stack them up with a bit of syrup as you go along, and cut out perfect circles with a cookie cutter.
Minimalist baking; naartjie cheesecake, a slight adaptation to the 3-ingredient Japanese-style cheesecake you’ve seen everywhere.
A textured ice cream made with leftover burfee.