Gordon Ramsay's coconut pancakes are delicious coconut flavored pancakes with zesty lime syrup. These pancakes are soft and have a nice fluffy texture. The lime syrup is a blends of multiple flavors from lemon zest, lime juice, and sugar. It's a healthy and delicious breakfast or brunch recipe.

Gordon Ramsay chocolate Marquise is a delicious chocolate dessert. This indulgence dessert is loaded with dark chocolate, heavy cream, and egg.

Matt Preston, George Colombaris, Shannon Bennett, Justine Schofield, Larissa Takchi and Adam Liaw; we’ve seen some amazing talent come out of the show we love to watch, hate and love. Here’s our pick of the best recipes to come from...

Thomas Keller, renowned chef and restaurateur, has the recipes you need for simple but charming meals.

Gordon Ramsay's hot bananas is a delicious dessert recipe. It has caramelized bananas flavored with rum and served with a scoop of vanilla ice cream.

This glorious vegan trifle recipe is perhaps the ultimate comfort food dessert.

My favorite pieces are the corner edges—I love how the top crunches at the first bite, yielding to a chewy middle

There is a hint of the days-gone-by sweet trolley about this: it's not as tricksy to make as the arance alla principessa I remember from my childhood, the pudding I always chose on treaty weekend jaunts with my grandparents to the now defunct San Marino off Strathearn Place in what is properly called Tyburnia, but rather a rougher-hewn, contemporarily pared down and more huskily aromatic version of the same. I love these oranges really cold, crispy with caramel and richly dolloped with Greek yoghurt, which means you need to make them enough in advance so that they've got time to chill in the fridge. But don't make them too far in advance: after a day, the sugary carapace will disappear, melting into the fruit's juices. For US cup measures, use the toggle at the top of the ingredients list.

At renowned chef and cookbook author Thomas Keller’s award-winning restaurant The French Laundry in Napa Valley, Calif., a 9-course dinner program is...

Hele kookboeken zijn al volgeschreven over cheesecake. Dat betekent niet dat er niet nog een recept bij kan.

My Uncle Ren has always loved this dessert, so when I was making it for the photography shoot for this book, I called him up and asked him over. It was during lockdown (when we could meet outside), so he didn’t come near us, but just enjoyed it quietly in the garden, packed the rest into a container and left for his home, very happy and full! I like to serve this when I want a bit of a showstopper; the meringue quenelles, the caramel and the custard make it a great dessert to impress.

Arnott’s Have Released Their Monte Carlo Recipe To Save You From Having To Make Another Sourdough While In Iso! If you’ve made enough sourdough loaves and banana breads to last a life time then back up cause Arnott’s have just revealed their secret Monte Carlo biscuit recipe and we can’t wait to try it! … Continued

Ahhh, Nanaimo Bars... the first dessert nibble to disappear at any Canadian bake sale, holiday celebration or any pot luck party.

Gordon Ramsay chocolate Marquise is a delicious chocolate dessert. This indulgence dessert is loaded with dark chocolate, heavy cream, and egg.

Thomas Keller's chocolate chip cookies have two kinds of chocolate, and they rest overnight for a richer, more complex flavor.

Molten Chocolate Tart is the ultimate in chocolate - a warm, baked-to-order individual hot souffle-like mousse with a crackled, brownie-like exterior enclosing a molten chocolate center. This dessert is so good,

Back to the fifties, in die Zeit von Rock’n Roll, Elvis, und den Pettycoats....

After years and years of not owning a tart pan, I finally bought one, and the first thing I wanted to do was make Thomas Keller's lemon tart. My friend, Ellen, had made one with her family and they had raved about how good the pine nut crust was, so I knew I needed to try it. The pine nut crust recipe makes enough for 3 tarts but is hard to divide since it only uses one egg. Go ahead and make the full recipe and keep the leftover dough in the fridge where it will keep for a couple of days or the freezer, where it will keep for a month, because after you taste it, you'll just want to make more. Pine Nut Crust (from Bouchon) makes enough for 3 tart crusts 2 cups pine nuts 1/3 cup sugar 3 cups all-purpose flour 8 ounces unsalted butter, at room temperature 1 large egg 1 teaspoon pure vanilla extract Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl. Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. Preheat the oven to 350°F. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats. Remove the tart pan from the refrigerator. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. I found that the easiest way to do this was to fill in the sides of the pan first, and then press down whatever dough is left into the bottom. That way you don't have to worry about making sure there is enough dough to evenly press into the sides if you started in the middle. Prick the tart crust with a fork to prevent it from puffing up unevenly. Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling. The filling for this lemon tart is made using the sabayon method, which means the eggs, lemon juice, and sugar are first cooked over boiling water and then incorporated with the butter. Lemon Tart (from Bouchon) makes 1 tart 1 pre-baked Pine Nut Crust 2 large eggs, cold 2 large egg yolks, cold 3/4 cup sugar 1/2 cup fresh lemon juice 6 tablespoons cold unsalted butter, cut into 6 pieces Bring about 1 1/2 inches of water to a boil in a medium pot. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes. Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet. Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold. As you can see from the picture above, I didn't do a great job with broiling the top evenly. It would've been a lot easier with one of those mini blowtorches that you use for creme brulee, I think. As with all Thomas Keller recipes, this is not simple to make, but delicious to eat. Since I still had enough crust for 2 more tarts, I decided to try a super easy lemon tart recipe next. Next: Lazy Mary's Lemon Tart Previously: Vegetable Tempura and Tempura Udon Three years ago: Homemade Waffle Face Off Four years ago: Hot Pot, Tang Yuan

Gordon Ramsay's lemon tart is a citrus tart dessert. It has a crispy sweet base with a slightly tangy and sweet filling. The chocolate at the base of the filling compliments every bite. Try this recipe now and enjoy your dessert.

In the mood for snickerdoodle or lemon poppy seed? This is your muffin.Low FODMAP Serving Size Info: Makes 12 muffins; serving size 1 muffin

James Mackenzie puts a brilliantly festive twist on this classic dessert, resulting in a luxuriously comforting dish

Clafoutis is a nice light summer French dessert that is quick to prepare and works with whatever summer fruit you have on hand. Traditionally made with cherries, Julia had a number of variations in her book Mastering the Art of French Cooking.

Vous êtes à la recherche d’une recette de brioche avec une mie ULTRA filante ? J’en ai une pour vous et elle est incroyablement facile.

Gordon Ramsay's hot bananas is a delicious dessert recipe. It has caramelized bananas flavored with rum and served with a scoop of vanilla ice cream.

Attention tuerie ! Concentré de gourmandise ! Voici la recette du gianduja noisettes du Chef Christophe Michalak !

Rick Stein's blueberry tart recipe, with ground almonds and egg custard is the perfect mix of comforting and refined. The tart is really stuffed with fruit with a very light binding of egg custard.

A cross between a beignet and a jelly donut, sufganiyot are pillowy donuts that are eaten in Israel and around the world during Hanukah.

Lithuanians love bread. Learn the best recipes ranging from dark, dense ryes to moist potato breads.

These little tarts are a delight to make and eat. Just make and bake the pastry, fill it with a chocolate mixture, and bake it again. Gordon Ramsay's chocolate tart will be ready!

A traditional Yorkshire Recipe, these delicate lacy biscuits have a delicious crunch and a warming ginger spice flavour.

This cinnamon roll recipe is a great one to have on hand when you get the breakfast pastry craving. It’s made from nut and seed flours and natural sweeteners.

Je pourrais en faire toute l'année....Mais non !..Je n'en fais que pour Noël...C'est la sucrerie la meilleure que je connaisse....

This tart is best served at room temperature, within a few hours of assembling, but if necessary, it can be refrigerated and served cold.

Zien ze er niet schattig uit, deze frambozentaartjes met Bretoens zanddeeg, crème royale en mascarponemousse? En ze smaken fantastisch!

Gordon Ramsay panna cotta with pomegranate glaze is a great dessert for Christmas. It is made with milk, cream, sugar, and gelatin and topped with a delicious pomegranate glaze.

Boterkoek is a flat Dutch cake that's super buttery, moist, and full of sweet almond flavor from almond extract. This recipe makes two 8-inch cakes.

This week I made Paul Hollywood's Technical Challenge from 2023's Bread Week on Bake Off - Devonshire Splits!

The ultimate fudgy, rich, gooey and delicious treat perfect for those chocolate and salted caramel cravings! Wow your friends and family with that oozy salted caramel core!

Pet de Soeur. Literal translation: Fart of Sister. There’s nothing quite like the French language for masking crudities with lyricism. The unknowing sweets aficionado would look at this pastr…

The Mary Berry Manor House Cake Recipe is an easy way to make a delicious treat. The ingredients for this recipe include self-rising flour, butter, white caster sugar, and more. It takes 80 minutes to make and makes 8 servings, making it a great choice for a tasty and filling dessert.

Blueberries work as well in savoury dishes as they do in sweet, so try them in a chutney to serve with tangy fried cheese or in a bold whisky jam to go with creamy dessert oats

Recipe video above. This is a recipe for naan bread that's fluffy, bubbly and chewy, just as it should be. Nobody will ever mistake this for just another basic flatbread! Perfect for slopping up your favourite Indian curries – yet so good that you'll happily devour it plain, straight out of the skillet.Bearing in mind that we aren't cooking in nuclear-level 480°C hot tandoors, see in post for background notes on how I find this recipe to most closely replicates restaurant naan. Makes: 6 naans, ~15-16cm / 6 - 7" diameter. For more Indian recipes, browse the Indian collection.