Listing articles 31 to 38 of 38 articles with tag ‘Dessert’
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I brough back from the Spice Coast of Malabar this bronze 'unniappan' pan to cook banana-coconut fritters just like they do inKerala. Heavier than an anvil but a resounding success!
Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.
Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii.
One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.
If you are not afraid of deep-frying these gorgeous fritters are for you. They can be prepared in minutes and are great both for tea or breakfast.
This is a recipe I have discovered a year ago and took me a full year to get right. But now I cook it almost once a week so simple, quick, delicious and spectacular it is.
Gorgeous traditional French pie that would please any crowd in the Midwest too!