My “Secret” Crêpe Recipe and The RIGHT WAY to eat a Crêpe — French Flair

November 10, 2018

Crêpes are the most popular French dessert in the whole world. Everyone knows what they are and about them. In this recipe, I am giving away one of my secrets! Hint: it’s all about the heavy cream and the other ingredients. THE WRONG WAY TO EAT A CREPE Also before we start, I want to […]

via My “Secret” Crêpe Recipe and The RIGHT WAY to eat a Crêpe — French Flair

Croissants Recipe — French Flair

November 10, 2018

Croissants are the most popular pastry in the all world. If you talk about croissant everyone will know what you are talking about. In France we eat them for breakfast mostly. I love the crunch of this delicious fluffy pastry. French people love dipping them in our Coffee or in my case, Hot Chocolat. This […]

via Croissants Recipe — French Flair

My Ultimate Croissant Recipe — Larissa Bakes

November 10, 2018

For some reason a lot of people seem to think that homemade croissants are impossible, or at the very least a trip to Hogwarts to learn magic is a prerequisite to making them. I’m here to tell you that this isn’t the case. Making your own croissants isn’t only possible, but it’s actually pretty simple! I […]

via My Ultimate Croissant Recipe — Larissa Bakes

Crushing Croissants: A Croissant Recipe for Beginners — Derivative Dishes

November 10, 2018

Croissants are French pastries made with yeasted dough layered with butter. This recipe is designed to help beginners practice creating the laminated dough without committing to a full recipe. Croissants are humbling pastries. They’re flaky, buttery, delicate bread that can be made into sweet or savory snacks that you can find in any and […]

via Crushing Croissants: A Croissant Recipe for Beginners — Derivative Dishes

Crazy for Cinnamon Rolls

May 1, 2015

Basic pastry, lemon tart and mini meringues

May 1, 2015

Kitchen Minimalist

The elusive nature of a homemade tart is probably one of the biggest gastronomical lies of the century.

The truth is that once you find a decent sweet shortcrust pastry recipe, it is merely a glorified assembly job. Admittedly, it is a bit of a lazy weekend recipe but it doesn’t require a huge amount of hands on time. Once you make the pastry and the filling it’s all about watching the oven and basking in your own newly gained culinary glory.

Below is my standard sweet shortcrust pastry recipe. I make double the amount and save half the pastry for the next time I’m trying to make myself look more like a domestic goddess and less like Bridget Jones’ evil twin.

I like to add a bit of dark cocoa powder to my pastry when making a lemon tart because it looks lovely against the yellow filling but plain works equally as well.

To make the pastry…

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Love you like a fat ass loves cake

May 1, 2015

G is for Gooseberry Pie

May 1, 2015

Self Raising Flower

Gooseberry Pie, I hear you all say, what’s so difficult or different about that?!  I would have probably said the same thing, had I been reading this too.  The difference is the pastry.  I’ve been wanting to make ‘hot water pastry’ for some time now, but most of you will know that I’m a ‘sweet’ baker (in more ways than one I hope), in that I enjoy baking sweet things and not savoury dishes.  I do bake savoury dishes, but I don’t get the enjoyment out of baking these, as I do with sweet dishes.

Also, about six weeks ago, whilst tweeting, a couple of my twitter friends and I decided we would set ourselves a ‘hot water pastry’ challenge as we all had never made ‘hot water pastry’.  I have hunted high and low for a recipe to make and I did come across a lovely chicken and leek…

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Long Da Lishkara

May 1, 2015



Cooking time 40 minutes. Serves 4 to 5 persons.


  • 1-1/2 cups plain flour
  • 1 cup sugar
  • ½ cup water
  • 3 tabs Ghee
  • 18 to 20 Mixed nuts (almonds, cashews etc.) pounded coarsely
  • 25 to 30 sultanas
  • 12 cloves
  • ¼ tsp rose water
  • Oil for frying


Place the sugar and water in a pan. Cook till syrup gets thicker and you get a drop of syrup to be extended between thumb and index finger as one string (1 string consistency syrup). Remove from heat and mix in the rose water. Keep aside.

 Mix the plain flour and melted Ghee. Add water in small instalments and knead to stiff dough. Cover with a moist cloth and let it rest for at least 15 minutes. Divide the dough into about 12 portions. Make a ball of each portion and roll it like a Poori. Place the…

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Without Rival 

May 1, 2015


Well, I just had the free time to post and update my blog since a lot of activities and out of towns are going around. Just this morning, I woke up with this very delicious pastry cake that warmed up and made me jump out of bed. Have an idea about what it is? Hold on with your taste buds and let’s have some few details first about it before we dig in.

SANS RIVAL (without rival) is a Filipino dessert cake made of layers of buttercream, meringue and chopped cashews.This kind of cake can be decorated, left plain or garnished with pistachios. This recipe has its roots from Dacquoise.

paired up this delicious sans rival with some starbucks coffee

check out my Instagram!!INSTAGRAM-marcuskhayel

“Food is our common ground, a universal experience” -James Beard

“Food for the body is not enough. There must be food for the soul”…

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