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This cake is hugely popular all over the Eastern Mediterranean where local produce - oranges, honey, pistachios and yoghurt - are combined to make one glorious, syrup-soaked cake.
Sounds odd, doesn't it? But you'll believe it when you try it. These are truly sensational – better than ice cream or a sorbet. First you bite into crisp frozen chocolate and then meet the beautifully fragrant iced banana. Heaven.
Whenever I see cheesecake on a menu I'm filled with longing – there's something awfully comforting about cheesecake – but the question always arises as to whether it will or will not be cloying (and if it is, what a waste of calories!).
Previously, I have made these with mascarpone, but this low-fat alternative is, I feel, every bit as good as the rich version and the perfect accompaniment to any fruit compote.
With a name like this, it's hardly surprising that Canary puddings are such a hit in the restaurant at Norwich City FC. Whether you're a Norwich supporter or not, this dessert will score every time!
Although this lovely recipe may sound more like a dessert than a starter, it's actually a brilliantly refreshing way to begin a meal and cleanses the palate for what lies ahead.
These lovely, light, airy choux buns are filled and topped with a squidgy chocolate mousse mixture and coated with chocolate icing and chopped nuts.
Chocolate lovers will be thrilled at this twist on an English favourite...it's even better if you keep it for a day or so before eating, served with chilled cream.
I think one of God's greatest gifts to man is good cheese, and it deserves good bread to go with it. This chunky, slightly sweet bread goes extremely well with a sharp, vigorous Cheddar, fresh goats' cheese or Cashel Blue. It also freezes very well.
There is a distinct affinity between walnuts and maple syrup, and this light cheesecake marries the flavours beautifully. In order to increase the maple flavour the syrup here is reduced and thickened. The same process is used to make a lovely maple
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