All this rustic pie needs to accompany it is a crisp green salad and your favourite chili sauce, relish or pickle. It offers a delicious change from tourtiere.
Toasted buttery croissants take this modest bread-based dessert to new heights. Use day-old croissants for the best results; you'll need six to eight in total. Layering the croissants and the rhubarb gives you a bit of everything in each bite. You can also substitute the same amount of thawed frozen rhubarb for the fresh—just thoroughly pat it dry.
This twist on an Italian classic combines lightly spiced layers of creamy mascarpone cheese and citrus-flavoured ladyfinger cookies in an everyday baking dish. Top with praline dust just before serving so that it keeps its crunch.
Sunshine cake, really angel food cake made with whole eggs, is relatively obscure despite being around for more than a century. However, with its light moist texture, golden colour and citrus flavour, it makes an ideal Passover dessert using kosher-for-Passover ingredients, as well as one for Easter (see Variation, this page) and certainly deserves more celebrity.
Quickly saut?ng the apples first gives them a silky texture and reduces the airspace that naturally occurs under the top crust as the apples shrink during baking.
Little herbed potato dumplings make a delicious change from the usual Yorkshire pudding and mashed potatoes or roast potato side dish.
If you think lemon curd is tedious to make, this recipe will change your mind. While you're at it, double the recipe and spread the extra curd over buttery brioche or dollop on slices of pound cake.
We've jazzed up a decadent coconut cream pie with chocolate pastry and a shower of grated chocolate. Look for the piña colada concentrate in the drinks aisle or freezer section of the supermarket.
Though the origin of this cake is debatable, its melt-in-your-mouth rich, yet light texture is not. The secret lies in an airy sponge and a combination of three kinds of "milk".
