A little inspiration for your next meal
From everyday comforts to something new. Make something delicious.
Crisp, twice-baked Italian-style biscuits filled with toasted hazelnuts and lightly flavored with vanilla and orange zest. The dough is baked in two logs, sliced while still warm and returned to a lower oven to dry through. These firm, crunchy biscotti are especially good alongside coffee or tea.
Delicate cocoa wafers with a crisp bite and a gentle curve, shaped over a rolling pin while still warm. A smooth batter of egg whites, butter, sugar, flour and cocoa is spread into very thin circles and baked in small batches. The chocolate tuiles are lightly sweet and make a simple accompaniment to coffee, ice cream or a plated dessert.
A tender single-layer butter cake with toasted, finely ground walnuts throughout the crumb and a light vanilla icing on top. A final scattering of chopped walnuts adds texture without hiding the flavor of the cake. Bake it in a 20 cm / 8-inch round pan and cut into twelve slices for dessert or afternoon tea.
Generous oatmeal raisin cookies with chewy centres, golden edges and a warm cinnamon flavour. Old-fashioned rolled oats give the cookies their hearty texture, while brown sugar and plump raisins keep each bite soft. A short chill lets the oats absorb moisture and helps the dough bake into thick, evenly shaped cookies.
A rich, crustless cheesecake with a deeply browned top, gently caramelized edges and a smooth, creamy centre. Full-fat cream cheese, eggs and cream form a simple batter that is baked in a parchment-lined pan, cooled carefully and chilled before slicing. A little vanilla rounds out the tangy cheese flavor.
A moist, softly spiced carrot cake made with freshly grated carrots, brown sugar and chopped walnuts, finished with a smooth cream cheese frosting. This single-layer cake is baked in a square pan, cooled completely and briefly chilled before frosting. Cut it into twelve generous slices for a family dessert or celebration.
Golden almond butter cookies with lightly crisp edges, tender centres and a simple fork-marked finish. Smooth roasted almond butter gives the dough its nutty flavour, while brown sugar helps keep the middle soft. Chilling the dough before shaping makes the cookies easier to handle and helps control spreading.
Rich cocoa cookies with soft, chewy centers and pockets of semisweet chocolate. This is a chocolate dough rather than a vanilla chocolate-chip dough, with enough cocoa for a deep flavor without using melted chocolate.
A straightforward white sandwich loaf with a golden crust and a soft, sliceable crumb. Made with all-purpose flour, instant yeast and olive oil, this beginner-friendly bread uses two rises and one standard loaf tin.
Buttery vanilla cookies with golden edges, soft centers and plenty of semisweet chocolate chips. Brown sugar and an extra egg yolk give the dough a rich texture, while a refrigerated rest helps control spreading.
A moist, tender banana bread made with very ripe bananas, brown sugar, butter and a little yogurt. This straightforward loaf has a soft crumb and slices neatly once fully cooled.