With France in mind, here is my recipe for Madeleines; tiny, quintessentially French cakes which are light and airy and dipped in rich dark chocolate.
Iran the world’s largest producer of pistachio nuts, so I added them to my delicious moist carrot cake recipe with a creamy rosewater icing
When it comes to cupcakes, no one does it better than Cupcake Jemma, and today she releases her first ever book with Jamie Oliver’s Food Tube
They’ve often proved their talents on the pitch, but can Germany take the trophy for great bread too? Cross over to the dark side and discover rye bread…
Love bread as we do, it’s traditionally made from wheat, which can be hard to digest. Enter quinoa, and this recipe for turning it into amazing nutty bread.
After reading the inspiring story of Rwandan Women’s Bakery, I thought I’d share a recipe for traditional Rwandan honey bread.
Let’s talk fresh pizza – the perfect recipe to understand how the extraordinary heat generated by the wood-fired oven can help change the way you cook.
I once claimed this recipe was mine, naming it “Yummy cake”. Grandma didn’t have the heart to tell me it was well-known and called Millionaire’s shortbread.
My version of this dish replaces bacon fat and sugar with ricotta and just a touch of honey for an incredibly moist and flavorful cornbread to indulge in.
This is a plum cake known as a “Placek z Sliwkami”. It is the very first cake I learned to make with my mother, and my children love helping me make it now.