Or at least, I’ve tried to make the technical challenge! I was lucky enough to be sent a GBBO mystery baking box from Stork in order to bake this week’s technical challenge – the …

Mary Berry's spectacular walnut cake is perfect for special occasions - with three layers there's sure to be a slice for everyone!

Aesthetics aside, Belize stands out in another important respect: food. After all, the Creole…

A sweetcrust pastry tart filled with dates, ginger apple and rum. Decorated with a pretty lattice top.

CONTESTANTS on Bake Off this week will be stepping back in time to recreate some of Britain’s forgotten bakes. One of the recipes featured will be a Bedfordshire Clanger, but what is the bake…

Lemon curd is het meest bekend, maar ook andere ingrediënten lenen zich goed voor curd. Bramen bijvoorbeeld! Ik geef je het recept voor bramen curd!

A most delicious tart for using with any fruit.

Vetkoek (fat cake) is a delicious dinner or snack. You can make them any size; small ones make a great party snack. They can be filled with meat, tuna, mayo, syrup, curried minced meat, cheese, or anything else you want. They're quick, simple, and delicious.

Celebrate New Orleans and Mardi Gras with an impressive 6-layer Doberge cake. This showy cake comes together with chocolate and lemon fillings.

Here's the secret behind all those gorgeous layers.

This striking crown-shaped bread recipe uses boozy cherries combined with dark chocolate for an irresistible taste.

A food blog in the UK featuring everyday recipes for the everyday family

Don't be put off by the appearance of this pancake recipe, it's deceptively easy. All you need is a squeezy bottle and a steady hand to make your pancakes extra pretty.

Creole Bun -2 lbs flour (4 cups) -1/2-3/4 lb brown sugar (1 cup) -2 tbsp instant yeast -2 tsp sugar 3/4 cup warm water 1 cup raisins (optional) -6 tbsp butter -2 tsp vanilla -1 tsp nutmeg -1 tsp cinnamon -1-1/2 cups coconut milk Set yeast in deep bowl. Put flour, sugar, nutmeg...

Cupcakes needn't be all about sugary frostings, but instead delicious cake in its own right topped off with seasonal fruit.

A luxuriously tart passionfruit sauce magically forms below the orange-scented sponge.

I LOVE baking (and watching other people baking), especially the ritual of bread baking. As it's new GBBO, why not bake my easy, soft wholemeal rolls?

Uzbek cuisine one of the most savoury cuisine in Central Asia. With very appetizing flavours, Uzbek food make everyone's mouth water. Plov, manti, shurpa, shashlik, lagman, samsa are Uzbek dishes which smell too good so that one cant resist to taste all those dishes.Many Uzbek recipes have centuries-old history, and the process of preparing food is accompanied with various rituals. At their fertile valleys, Uzbek people raise their own vegetables, fruits and cereals.Needless to say Uzbek foods are influenced with some culinary traditions of Turkic, Kazakh, Uigur, Tajik, Tatar, Mongolian and other neighboring nations, settled on the territory of Central Asia.Pastry and sour-milk dishes take an important place in Uzbek food. The national Uzbek food is prepared with wide use of meat: mutton, beef and horse meat. As much as like most of the Asian countries, each regions of this country cook in their own way.In the north, people serve food with plov, roasted meat, pastry and lepeshka (bread). On the south people prepare wide variety of complicated dishes of rice and vegetables and also make excellent desserts. Uzbeks generally eat by hand and sit at the floor or at the low table aka dastarkhan. Bread is sacred by Uzbek people. By a tradition, when someone leaves the house, he should bite off a small piece of bread, which will be kept until he comes back and eat it. Uzbek bread are called generally as non or lepeshka, which is round,flat and baked in clay oven.There are two types of lepeshkas aka Uzbek breads : plain (obi-non) and festival one (patir). Traditionally Uzbek bread is never cut with knife. Bread is broken into pieces by hand and placed on the table near each place setting. Do not place Uzbek bread upside down,as its consider as disrespect. Uzbek people consider bread to be greatly respected. Am sharing a flavourful Uzebek bread aka Qashqari Patir, and this bread is flatbread with onions and yogurt toppings. Such an interesting flatbread from Uzbek cuisine na, am running this month's blogging marathon with A-Z International flatbreads as theme for this whole month. Hence am posting this Uzbek bread aka festive bread for the alphabetic letter 'Q'. Recipe Source: Here 3cups Bread flour 1/2tbsp Instant yeast 1tsp Salt 1 Large onion 1 Egg yolk 2tbsp Yogurt Chop the onions well and mash them with your hands and squeeze out all the juice from onions, keep aside. Take flour, yeast, salt in a bowl, add enough luke warm water and knead everything well.Knead for few minutes until the dough turns smooth. Leave the dough in warm place for 2 hours. Take 3 tbsp of drained onions and mix them with yogurt and egg yolk. Divide into 4 equal pieces and form balls. Flatten them by hand and cut the edges with sharp knife. Make sure that middle is a little thiner then the edges. Punch the center of the bread with "chakich" or a fork. Meanwhile take the chopped onion, yogurt and egg yolk in a bowl, mix everything well. Now spread the onion-yogurt and egg yolk mixture to the top of the bread. Bake in preheated oven until bread is golden. Remove from the oven and enjoy with your favourite foods or sauces. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92 An InLinkz Link-up

This make-ahead pudding will be the star of the show at your Christmas feast - start making it up to 2 months ahead, ready to warm up on the day.

Koeksisters

Per usual, January is dragging her feet and we have been playing this game of tug-o-war where I pull for the days 'til spring to go by faster and she pulls it the other way with days of immense fog and chilling cold. So, I make pie. Actually I made this in November, the week before Thanksgiving on

Friday nights are Vetkoek nights. Delectable little rounds of bread dough deep fried until golden on the outside and fluffy and soft on the inside… Perfect for a rainy Friday evening where yo…

As this year’s Bake Off draws to a close, we bring together recipes from the series so you can make your own versions at home.

Lemon-Ginger Cake with Pistachios Recipe

Here's the secret behind all those gorgeous layers.

These two different recipes of Kacha Golla and Chana Mishti have always been our favorites. Kacha Golla and Chana Mishti are too easy to make at home and would be a delightful treat to anyone with a sweet tooth. Ingredients: Kacha Golla2-liter milk4 tbsp vinegar4 tbsp water2 tbsp sugar4 tbsp condensed milk½ cup mawa Chana Misti II4 cups milk for cheese3 tbsp lime juice4 cups of milk ½ cup of sugar¼ tsp cardamom2 Perfect Chana Misti RecipesInstructions:1. Bring milk to a boil then turn off the he

We’ve made two classic Danish pastry shapes with this dough, so you can really show off your skills!

Lemon pudding which is a light sponge cake batter steamed in a heat safe bowl. The pudding is then soaked in a lemon sauce and served.

Delicious easy passionfruit and custard slice, that needs no baking.

In this recipe, an almond-forward cake is layered with a thick mascarpone cream and a red-wine poached fig topping.

Want to get your head around bread? Read on for a collection of our favourite recipes, from soda bread to sourdough . . .

Here’s one he made earlier. Liam Charles, the breakout star of Bake Off 2017, steals the show with sensational cakes and bakes. Here he opens up about...

My OBSESSION ((in caps so you can feel my pure excitement)) with the cruffin started when I came across the Supermoon Bakehouse (in NYC) on Instagram. BLOWN. AWAY. The Cruffin is a heavenly hybrid …

Love Indian desserts? Us too. Here's how to decode what all those sweets are in the pastry case.

Get your doublet and hose ready for a right Tudor knees-up. These traditional Tudor biscuits are flavoured with prized spices – caraway, aniseed and mace.

Satisfy your sweet tooth with this recipe for Sandesh, one of West Bengal's most popular sweet molded desserts.