This is a luscious dessert that’s easy to make. The sweet sauce layered between the slightly tangy quark has cherries with different textures: some are cooked, others not. This makes the sauce more interesting – and the whole dessert utterly irresistible!
These breakfast scones are lovely and fruity: not only do they have dried apricots and sultanas in them, but I have also included some mashed banana. To start with, the banana was merely supposed to work as an egg substitute, but it turned out the scones actually tasted a lot better with it than when I made them with egg! See the recipe
When you have pears that are not fully ripe, this is the perfect dessert to make: the pears will turn soft as they are poached and become lovely and juicy. Top them with some smooth mint chocolate sauce and you’ll have a wonderful, yet super-easy-to-make, dessert. Read more…
This recipe is a slightly modified version of the Heavenly chocolate cake recipe which is included in my book No Naughties: Sweet treats without sugar, wheat, gluten and yeast. To make it better suited for picnics, I’ve added some gluten-free flour so that it’s not quite so crumbly. I have also used a 21 cm round aluminium foil tin to bake the cake in so you can transport it easily.
Heavenly chocolate cake is my favourite chocolate cake of all times. I often make it when we have guests or take it with me as a present when we visit someone. It’s easy to make and it never lets me, or the guests, down. Continue reading →