I rarely bake (at least compared to most bloggers I follow), mainly because, no matter which season of the year, I crave usually light creams,…
If you are fond of matcha (Japanese powdered green tea) you have probably tasted Matcha Crème Brûlée, which has become popular worldwide. Green tea’s astringency…
Tantalising colour, inebriating, strong aroma and unique, sophisticated tart flavour… I was completely taken aback by this new version of my staple yogurt and fruit…
How I wish the strawberry season stretched to the whole year… Even though I’m happy to see cherries, apricots or peaches appear on my market,…
I have a big passion for black sour cherries. I don’t talk about the mouth-puckering, early light red cherries with transparent flesh. I mean the…
I am fond of both coconut and strawberries, yet their presence in the same dessert has never crossed my mind. Either I have been inattentive…
Slightly softened fruits, hidden under a light creamy vanilla-scented blanket… This how I imagined a strawberry gratin and at first it seemed an easy task.…
If my blogging rules consisted of posting every single dish I have, you would see this mousse at least every other day during the whole…
This is one of the most extraordinary things that can be made with rhubarb. The tangy fresh flavours, the pink hue and, most of all,…
Even though most people consider crème brûlée (or burnt cream) a typically French dessert, British sources often cite Trinity College, Cambridge, as the place where…