This is really a free-form pizza-like tart, which I made for the first time while we were doing the photography for How To Be A Domestic Goddess. We happened to have some polenta pastry left over and some spare blackberries in the fridge and I, suddenly rebelling against the planning and rule-following necessary to get all the food photographed, played around. This was the result. And really, you could use any fruit. I'd stick with the polenta or cornmeal pastry only because nothing soaks up the fruit's juices better without going soggy.
No-Fuss Fruit Tart
This is perhaps one of the most useful puddings you can have in your repertoire. Not that it is the job of a pudding to be useful: a pudding exists merely to delight. Still, dinner does need to be made, even when there’s precious little time for it and that should be a delight, too. So here’s the deal: there is pitifully little work to be done to make this berry-dazzler of a tart, and enormous pleasure to be derived from its consumption.
Rosemary Almond Apple Galette - Live to Sweet
This Rosemary Almond Apple Galette has sweet pastry filled with homemade almond paste, apples, and a sprinkle of rosemary sugar!
Easy Berry Crisp made with Frozen Mixed Berries
This quick and easy berry crisp is made with frozen mixed berries is so delicious and only takes minutes to prepare!
Burnt Onion and Aubergine Dip
I get many requests for this decidedly brown dip of silky savouriness, the first recipe in my chapter A Loving Defence of Brown Food in Cook, Eat, Repeat, so creamy that you would never guess it’s actually dairy-free and, indeed, vegan. True, anyone in the habit of changing nappies regularly might not find it the most appetising of sights, but one taste of it — full of rich, deep smokiness — and even those not immediately attracted come back for more. I’ve called it a dip, but actually it lends itself as well to a spread on toast or a sauce for pasta; in this latter case, you’ll need to mix in some of the starchy pasta water when you toss the pasta with it, and I like to add some chilli flakes and a little extra squeeze of lemon, too. But as a dip, it is luscious, and if I have a lot of people round, I serve the Beetroot and Chickpea Dip and the Coriander and Jalapeño Salsa alongside; the pink, green and muted ochre like tonally-tinkered-with traffic lights on the table. But it’s a sensational solo act, so there is no need to add anything alongside save for some tortilla chips (if you can get blue corn ones, I urge you to) or whatever else you want to dip into it. If you don't have a baking tray large enough for all the aubergines and onions and need to use two, then be prepared for the cooking time to be longer, and swap the trays around in the oven after about 40 minutes. And if at all possible, I recommend using 3 aubergines as stipulated below, rather than say 2 that come to the same total weight. Obviously, if that choice isn't open to you, it does work with 2, but you will need to cut them into long quarters.
Peach Melba Pavlova
My Peach Melba Pavlova is a dream of a dessert: crisp-edged meringue with a marshmallow centre, spread with softly whipped cream, covered with golden peach wedges and drizzled with a sauce of pureed raspberries, then custard. The custard is an unconventional touch, to be sure, but you have the yolks over from making the pavlova and just one taste of the completed creation will ensure you won’t regret the extra effort! I like to make the pavlova base and the custard a day ahead. Keep the pavlova in airtight container in a cool place as humidity is the enemy of meringue (if I’m not using my oven further, I wait till both pav and oven are cold, and stash the pav base in it, making sure I’ve left a Post-It Note on the oven to tell anyone, my forgetful self included, not to switch it on!) and, once the covered custard is cool, store it safely in the fridge.
Pomegranate and Pear Crostini Appetizers | Good Life Eats®
Pomegranate Pear Crostini appetizers are simple and don't need special serving utensils making this pear and pomegranate appetizer perfect for holiday parties.
Apple and Blackberry Kuchen
Kuchen, in this context, may be simply "cake" in German, but what it means in America, taken there by German refugees, is a sweet, but not too sweet, yeasted dough, baked in a slab and topped as desired with fruit, nuts, or both or neither — to be eaten at breakfast or any time with a cup of coffee. If making yeast dough at breakfast time seems unfathomably demanding, relax in the knowledge that you can make this before you go to bed in the evening, leaving it to rise slowly in the fridge overnight. That way, all you need to do in the morning is preheat the oven, take the dough out of the fridge, then knock it back and press it out over the tin, following on from there.
Apple Pie Cheesecake
Apple pie cheesecake is an incredible blend of cheesecake and apple pie. I make mine with a walnut-infused crust and an easy crumb topping.
Pumpkin Custard Pie
This pumpkin custard pie is an old-fashioned favourite. Mix the custard in minutes, pour it directly into an unbaked pie shell, and bake!
Traditional Irish Barmbrack - Gemma’s Bigger Bolder Baking
Halloween in Ireland is steeped in tradition and lore — but one of the best parts of it has its roots in history: the fruitcake-like Barmbrack recipe!
Bake Luxurious 19th-Century Marlborough Pie
This apple custard pie is a forgotten New England classic.
Apple Pie Bread Recipe with Honey Caramel Sauce | Let's Eat Cake
This Apple Pie Bread recipe wraps classic apple pie filling in pillowy layers of cinnamon bread. Top with vanilla ice cream and a honey caramel sauce!
Beautiful Almost Homemade Raspberry Danish
Flaky puff pastry, lush cream-cheese filling, and a pop of raspberry jam. This small-batch danish is bakery bliss in 30 minutes. 🥐✨ Perfect for solo brunch or an afternoon treat!
The Best Apple Fritters Recipe
The best apple fritters you'll ever eat! Delicious Granny Smith apples wrapped and fried in sugary dough will send your taste buds into food heaven!
Pokeland Extra - Fresh and Flavorful Comfort Food in Redding, CA
Discover Pokeland Extra, where fresh ingredients meet generous portions in a casual, trendy atmosphere. Enjoy delicious poke bowls and comfort food, perfect for lunch or dinner. With wheelchair-accessible facilities and a welcoming vibe, it’s the ideal sp
