Along with lemon, these melt-in-the-mouth biscuits are scented with rosemary’s distinct, yet subtle, earthy and slightly sweet flavour.
Traditionally, madeleines are enjoyed warm from the oven. These not-so-traditional madeleines are equally delicious warm or cool.
Breakfast dessert does it again, this time in these Wagon Wheel-inspired rollups. All the right things in one compact roll.
Pretty in pink – the Iced VoVo gets a taste of the cake-y side of life... and it loves it.
These mouthfuls of chocolate sweetness are simply too cute for words!
What I love about this dish is that a little effort can produce big results. Gather all your ingredients into one pot and let time and gentle heat take care of...
Kangaroo tail can be cooked low and slow, giving you a rich and tender stew.
Like a giant profiterole, topped with a streusel-like mixture that adds sweetness and crunch.
These pavé, golden bricks of pressed, creamy potato, take their name from the French word for cobblestone.
Once this cake is cooked, it’s soaked with a lemon syrup. It’s a beautiful cake that seems to please everyone. For me it’s more an afternoon treat than a dessert.
Finish off a special dinner with this frozen dessert. It’s made with softened dried apricots, and there is no last-minute preparation.
This dessert brings back beautiful memories of my youth, cooking with my mum and grandmother at home. At its best, it’s heaven.
A galette is the French term for a flat cake. I love the flavour of the cooked blueberries in this dish. You can also make eight small galettes using individual...
The perfect ratatouille doesn’t have rubbery eggplant in it. In fact, it’s cooked for so long that it falls apart, making for an unctuous sauce.