Dirt Cake is a whimsical and delicious dessert that features layers of creamy pudding, crunchy Oreo crumbs, and playful gummy worms.
I am a walking disaster when it comes to whipping up desserts and cakes. I make cakes that turn out to be cookies and cookies that looks more like cakes. The simple reason is because I’m a rebel when it comes to precisely measuring out ingredients, following recipes, temperatures and timings to a T because […]
#handheldfoodplatebysu Pol Sambol. These two words will always tingle the taste buds of any Sri Lankan, living anywhere in the world, at any time of the day. In my heart, this is a side dish that exactly defines what Sri Lanka is all about. It has a medley of different flavors coming together harmoniously to create […]
Pistachios aren't just for ice cream anymore. Look over our pistachio desserts for a new way to incorporate this nut into your diet.
Tubby Custard is a whimsical and iconic dessert that originated from the beloved children's television show, Teletubbies. It's a creamy and sweet custard with a vibrant pink color, making it instantly recognizable and appealing to both kids and the young at heart.
Inspired by the classic Middle Eastern muhallebi, these delicate rose puddings are a glamorous dessert yet super easy to make. They're vegan and sugar-free, with lovely floral and nutty notes from rose water and pistachios.
Indulge your passion for baking with our “Jiggling Cat Milk Pudding Dessert Mold.” This whimsical mold is more than a kitchen accessory; it’s an experience of joy, creativity, and adorable delights. Picture crafting charming cat-shaped treats that not only taste divine but also capture the hearts of those who behold them. Crafted with love and precision, this silicone mold transforms your culinary creations into works of art. Whether you're making jelly bowls, cakes, or cold ice powders, each detail is perfectly captured, bringing your feline-inspired treats to life. The joy isn't just in the baking; it’s in the enchanting revelation of your finished masterpieces.The Jiggling Cat Milk Pudding Dessert Mold isn’t merely a kitchen tool; it’s a gateway to memorable moments. Imagine the smiles it brings to your loved ones’ faces, the shared laughter over a table adorned with your cute cat-themed delights. It's more than a mold; it’s a catalyst for shared joy and sweet connections.Say goodbye to ordinary desserts and welcome a touch of whimsy into your kitchen. The versatility of this mold knows no bounds—ideal for everyday treats or as a charming addition to your Halloween-themed creations. Let your creativity run wild and watch as this mold becomes an indispensable companion in your culinary adventures. Instructions: Makes: 2 cat-shaped jelliesTotal cook time: 30 minutes Ingredients 5g gelatin powder 60ml (¼ cup) water 360ml (1½ cup) milk 50g (¼ cup) granulated sugar 1g (¼ tsp) salt 2 black tea/earl grey tea bags 6 black sesame seeds Method Combine the gelatin powder and water in a small bowl, and leave it for 5-10 minutes to bloom the gelatin. In a medium pot or saucepan, combine the milk, sugar, salt, and the tea bags, and place over medium heat. Heat for 5 minutes until the milk starts to steam (~70°C), then turn the heat down to low and let the tea steep for 10 minutes. When done, take the tea bags out of the milk, then add the bloomed gelatin powder into the milk tea. Give it a stir, and let it cook for 2 minutes. Strain the milk tea mixture into the cat jelly molds (or whatever other mold you’re using) until its ~1cm from the top. Chill it in the fridge, uncovered, for at least 4 hours until completely set, or up to 2 days. (I usually leave it overnight to be safe.) When done, gently unmold the jellies onto plates, arrange the black sesame seeds on the cat face to make its eyes and mouth. Jiggle away! Specification: Material: 100% Food Grade Silicone Size: see item photo as described (1inch=2.54cm) Packing: OPP bag Made of 100% food grade silicone, can be repeatedly used Rating Of Temperature: -40 Centigrade to +240 Centigrade Safe To Use In Oven, Microwave Oven, Dishware And Freezers Non-stick and easy to clean Apply For Soap, Ice, Candle, Sugar Cake, Mousse Cake, Pudding Cake, Chocolate, Jelly Pudding, Fruit Pie etc. Package: One Mold Designed By CatCurio
I am a walking disaster when it comes to whipping up desserts and cakes. I make cakes that turn out to be cookies and cookies that looks more like cakes. The simple reason is because I’m a rebel when it comes to precisely measuring out ingredients, following recipes, temperatures and timings to a T because […]
Baked Rice Pudding is rich, creamy, and the perfect simple dessert. Baking the rice pudding produces thick pudding-like rice with a gorgeous thick custard like skin top. The skin is the best part!! Made with short grain Italian Arborio Rice or Pudding Rice the texture is perfect!!
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This whimsical sticky toffee pudding takes on the appearance of a Scotch egg. But fried pub fare it is not: This is a truly elegant showstopper of a dessert!
King of puddings: Ripe and unadorned, a peach is one of life’s purest joys, but they also lend themselves to fantastical flights of fancy, such as when caramelised in this whimsical French pastry
Dirt Cake is a whimsical and delicious dessert that features layers of creamy pudding, crunchy Oreo crumbs, and playful gummy worms.
I work in a career that is all about celebrating the ‘new’: the coolest new restaurant, the best young chef, the hottest food trend, the latest way to plate. The irony, of course, is that despite these contemporary happenings, the olden days have never been hipper with the cool kids. That’s why they love cooking over wood, pickling stuff, growing beards like Ned Kelly and riding bicycles without gears. Just like they did before the 1871 advent of the first geared bike. In the olden days, eating out was fancy. The more egalitarian tone of post-revolutionary France meant that customers at the first restaurants of late-18th-century Paris craved the glamour once reserved for those now-guillotined aristocrats. They sought the opulence of velvet, huge gilded mirrors and glimmering chandeliers. It was not about knocking up $100 of marine ply, hanging long, red-flexed pendant light bulbs, ditching the tablecloths and getting away with it. Thankfully, our finest dining rooms, such as Rockpool Bar & Grill and Vue de Monde, understand the importance of an imposing dining room to match that imposing bill. We live in an age where scientists suggest doing away with ingredients and simply plating up the individual chemical compounds that make them up. Herve This, the French scientist who brought us the term ‘molecular gastronomy’, now pedals this idea of note-by-note cooking, while others promise us edible, 3D-printed fruit or a thickshake called soylent that covers all your dietary needs so you no longer have to eat. Call me old-fashioned, but I like food that looks like food rather than a semi-fluid gel. The lab-technology menu of foam, dusts and gels does seem to be dying out, so all praise be then to those great casual places serving real food like fried chicken, hearty salads and hunks of smoked meat that are killing it. And to those recipe books that encourage you to cook ‘real food’ at home. After the scientific infatuation of the noughties, the culinary skills of the olden days are being rediscovered, from fermenting, pickling and preserving to curing and smoking. They’re in every hip restaurant as proof that the olden days were better. Baking is another granny-esque obsession making waves, but what’s wrong with using age-old flavours like raspberry, chocolate or vanilla? Does the world really need another batch of shock-factor macarons in flavours like mushroom and pumpkin seed? Surely there is more joy in a strawberry cheesecake than a Vegemite one! In the olden days we ate rice pudding with raspberry jam to the sound of my father reading us the latest Dickens’ novel by the fire. In the ancient Arab world of the first rice puddings, rosewater and saffron would have been the most likely flavourings for the fruit compote it was served with. And yet that combo sounds like something from a trendy cookbook. Such is the way that we’ve embraced the best of the olden days. For a truly timeless recipe, check out this Ancient Egyptian Rice Pudding here. For more stories and recipes by Matt Preston be sure to check out his profile here.
Dirt Cake is a whimsical and delicious dessert that features layers of creamy pudding, crunchy Oreo crumbs, and playful gummy worms.
#handheldfoodplatebysu Hot butter cuttlefish (or HBC for short) is a dish that is synonymous with Sri Lankan Chinese cuisine. Yes, ‘Sri Lankan’ Chinese cuisine because after a decade of living in a majority Chinese country, I’m yet to find Chinese food like those in Sri Lankan Chinese restaurants. As popular as it is, quite […]
Seeni Sambol is a Sri Lankan favourite caramelized onion relish, which is spicy, sweet and tangy that it piques all your taste buds at the same time
Low carb rice pudding is a simple recipe that I like to make as a treat every now and then. Low carb creamy rice pudding is my favourite after dinner treat, when my carbohydrates are low enough for the day.
A light-as-air sponge absorbs the deep, rich flavor of golden syrup as the dessert gently steams.
#handheldfoodplatebysu Though I was always in awe of the deep red blush beetroots add to a dish, my feelings towards beetroot curry was pretty neutral all along. That was until I learned how much my non-fussy better half loved beetroot curry. Since then beetroot has regularly accompanied my rice and curry meals and become […]
A classic, easy dessert with an old fashioned charm. This creamy, plush, velvety smooth Saffron and Cardamom Baked Yogurt is pure bliss!
This dreamy tropical chai flavoured chia pudding is all sunshine and rainbows! Our three Superfood Latte blends combine together to make a beautiful and nourishing breakfast or 3pm pick me up. You can make this one again and again with our latte value packs and whole food pantry products!
An iconic British dessert this bread and butter pudding is a favorite among all! Brown butter and a bit of brandy take this easy bread and butter pudding recipe to the next level. Step-by-step photos teach you how to make this English dessert recipe.
Guest cook: When it comes to pudding, fruit is ripe for whimsical reinvention. Try an ostentatious knickerbocker glory or a so-kitsch-it’s-cool peach melba
Perfectly portioned sweets only require a simple tool from the hardware store.
Deliciosa receta de flan de queso con sirope de arce. ¡Sin horno!
CHOCOLATE MALVA PUDDING
Isn't this a thing of beauty? A truly ripe blackberry waiting to be picked in my neighbours garden across the street. The last time I had blackberries this good was when I was about 11 years old and went blackberrying with my friend, Helen, near the Twelve Pins Mountains in Galway, Ireland. We wandered through the hedgerows for hours covering ourselves with burs and bites and the juice from a thousand delicious blackberries. We then brought our bounty back to the caravan where we were staying and attempted to make jam...I say attempted because I don't think we knew what we were doing other than attracting huge amounts of wasps and annoying my poor Mother by covering everything in sight with blackberry stickiness....ah - those were wonderful days!! There is a great fondness for blackberries in the UK not only as something delicious to eat but also as an object to be replicated in charming illustrations and my friend Valerie Greeley certainly does know how to illustrate blackberries as evidenced by the beautiful images below. "Bunny and Blackberries" by Valerie Greeley "Dormouse and Blackberries" by Valerie Greeley "Jellies and British Puddings" by Valerie Greeley and on that note should we indulge in a dessert made with blackberries (although I have to be absolutely honest here and say if your blackberries are as good as my neighbours eat them plain as nothing on earth can improve them!)...but if you must perhaps you'd like to indulge in Bramble Shaker-Quaker....a simple little ditty, a Yorkshire speciality batter pudding with blackberries. After I had made it I realized it is just a puffy version of the divine French Cherry Clafouti...maybe we should call it Blackberry ClaPOUFi. So simple: Pre heat your oven to 375F 1. Heavily butter a shallow gratin type dish. I used 4 of the size above. 2. Scatter your berries as ye may...you will notice I added a couple of gorgeous cherries to mine because I happened to have them on hand. 3. Avail yourself of the following ingredients: 3 room temperature eggs separated 2oz / 1/4 cup sugar 2oz /1/3 cup flour 1 3/4 cups/14 fluid ounces whole milk 4. Beat egg yolks lightly with a fork. 5. Mix yolks with milk. 7. Mix flour and sugar together in a bowl. 8. Put liquid into a blender, add dry ingredients and whizz until smooth batter emerges. 9. Whisk egg whites to fluffy peaks. 10. Pour blender ingredients gently into whisked whites and blend timidly until well mixed...do not worry too much if there are some lumpy bits...better to not deflate than overmix. 11. Pour batter over blackberries and then spoon floaty egg whitey stuff over any holes where fruit is peaking through - see below. Now pop into your nice hot oven and bake for about 35 minutes until beautifully browned as below The recipe (from an old British Country Living magazine...my favourite magazine EVER) says to eat hot or warm...I actually preferred it cool for when it's hot it's HOT...those blackberries hold the heat!! You can put a dollop of cream or vanilla ice cream on there and I really don't think it would hurt!! And now for a bit of blackberry frivolity: Available at my CafePress store and a charming and very funny English video that involves said fruit.
Learn how to make this traditional British dessert, Sticky Toffee Pudding. Loved by everyone who tries, this recipe is surprisingly easy. Made with a secret ingredient this cake is full of flavor, serve it with heavy pouring cream, custard or ice cream!
Cool, refreshing, and deliciously light, the litchi rose panna cotta has some amazing textural play going on. The base, which is somewhat similar to custard, is velvety cream. The bits of sweet litchi bring in a lovely mouthfeel, and the whiff of rose adds deeper dimensions.
Christmas Food: Christmas in England is a time for celebration and where would we be without some truly delicious food?
My Best Ever Chocolate Silk Cream Pie is creamy, rich and chocolatey. The filling is made with coconut milk, and there's a dairy-free option.
I’ve encountered quite a few versions of chocolate salame in Italy — coming to the conclusion that it’s really an Italian version of our chocolate refrigerator cake — and although I am not normally a huge fan of the culinary pun, Christmas does seem the right time of year for such whimsical enterprises. And, I admit, the chocolate salame does have a certain charm, especially when dusted with icing sugar, tied like a proper salame with string. (I am grateful here to Jacob Kenedy for his instructions on how to string up a finocchiona in the Bocca Cookbook.) If I can do the stringing up, then you can, honestly, but if you prefer, you can just dust the unstrung salame with icing sugar and leave it picturesquely on a board. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Savor pumpkin bread pudding, a budget-friendly, easy-to-make, and kid-approved fall dessert for the whole family.
Classic Yorkshire puddings are what I grew up on. Every roast dinner was accompanied by a large supply of them- at least two per person. This post on how to make Yorkshire pudding will guide you thru this easy and inexpensive recipe! Just 5 ingredients, hot oil in a hot pan in a hot oven are all you need!
Matt Preston puts on his rose-coloured spectacles and offers a whimsical tribute to a venerable past.
