A fresh and summery pavlova served with whipped cream and lemon curd. A perfect combination for summer! Recipe with step-by-step photos.
As an Australian, I am quite impartial to the pavlova. To me, nothing is more welcoming than the sight of a tall and magnificent pavlova adorned with lashings of cream and topped with fruit.
Quite often, and especially in summer, my go-to topping for pavlova is simply whipped cream and fresh passionfruit.
Delightful Mini Lemon Bundt Cakes with a Lemon Glaze. This recipe uses both lemon juice and lemon zest in both the cake and glaze for that extra citrusy flavour!
Spring has finally arrived in Zurich and nothing cheers up the soul like the yellow sunshine of lemons, even though they are technically at their peak in the late winter months.
An Easy Banana Cake recipe which uses yoghurt to make it light and moist, and topped with a generous layer of Cream Cheese Frosting. Perfect for using overripe or frozen bananas.
My husband and I tend to agree on most things, but something we cannot convince each other of is the perfect stage of ripeness for a banana. I like my bananas to be somewhat ripe – no hint of green on the peel and maybe just a speckle of brown here and there to indicate that it is good for eating.
A quick and easy Cream of Tomato Soup with Roasted Chickpeas – the perfect meal using pantry ingredients.
As a busy mother of two, I always try to make sure that my fridge and pantry are well-stocked with regular favourites so that I can make certain recipes at a moment’s notice. A homemade tomato soup is one such recipe.
These Spinach and Feta Pies contain just a few ingredients but have maximum flavour. Make them as small or as big as you like, perfect for snacks or light meals.
When it comes to entertaining, it’s always good to have a few vegetarian options, and these Spinach and Feta Pies (also known as Spanakopita) are one of my stand-by options.
As an Australian, I also have a fond affection for a party pie, so it is hard to host a party without making a batch of pies, vegetarian or otherwise.
A delicious dairy-free and gluten-free lemon cake using whole lemons which are gently cooked until tender and then blitzed to produce a wonderfully moist cake.
One of my favourite cakes to make at this time of the year is the Clementine Cake from Nigella Lawson’s How to Eat, a cake which Nigella has quoted as being one of the most popular from her first cookbook, one which happens to be a firm favourite for me – I have 3 copies (UK, US and iPad version) just to prove my point.
