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Turkish Kadayif

Muge Okur

Ingredients:

  • 4 cups sugar

  • 1 stick and 1/2 stick butter

  • 2 cups crushed or ground hazelnuts

  • 2 lb tel kadayif

  • 4 -1/2 cups water

  • the juice of 1 lemon (or a coffee spoon of lemon salt)

 

Steps:

  1. Melt half the butter in a round, high-sided cake pan. Spread half the "tel kadayif" on the bottom of the pan. Spread the crushed nuts over this layer and spread the rest of the kadayif over the nuts. Put small pieces of the remaining butter evenly over the top of the dough. Bake for about 25 minutes in a medium oven, until the top of the kadayif turns golden brown.

  2. While the kadayif is baking, prepare a syrup with the water, sugar and lemon juice. When the kadayif has become a rich golden color, remove from the oven, place on a serving dish and cover with the boiling syrup. Serve when cooled.

     

NOTE: A second way to prepare this dessert: Prepare the kadayif as explained above, then place it in the oven for 15 minutes. Invert the kadayif on a plate and return it to the mold. Bake the inverted kadayif for 10 minutes. Prepare the syrup the same as indicated above, and pour it boiling hot over the kadayif as soon as you take it out of the oven.

Scottish Tablet

Cathrine Sallah

Ingredients:

  • 125g butter, plus extra to grease

  • 1kg golden sugar (granulated or caster)

  • ½ tsp salt

  • 250ml whole milk

  • 350ml condensed milk

  • ½ tsp vanilla extract (optional)

 

Steps:

  1. Grease a shallow tin approximately 25cm x 35cm. Melt the butter in a large, heavy-based pan (as tall as you have) over a low heat. Add the sugar, salt and milk and stir until the sugar has dissolved. Bring to the boil and simmer over a fairly high heat for eight minutes.

  2. Add the condensed milk, stir well, then turn the heat down and let it simmer for about another 15 minutes, stirring occasionally. Start testing at this point: once it reaches 115C, it's done. (Alternatively, dribble some of the mixture on to a cold saucer. Leave for a couple of minutes, then push it with your finger; if it sets, it's done.)

  3. Take off the heat, add any flavourings (if using) and beat vigorously with a wooden spoon or electric beaters until thickened but still pourable (about 10 minutes if done manually, less with beaters). Pour into the prepared tin and leave to set, scoring squares after about 20 minutes. It is best left out to dry slightly overnight.

Australian Anzac Biscuits

Tanya Bertoldi

Ingredients:

  • 1 1/4 cups plain flour, sifted

  • 1 cup rolled oats

  • 1/2 cup caster sugar

  • 3/4 cup desiccated coconut

  • 2 tablespoons golden syrup or treacle

  • 150g unsalted butter, chopped

  • 1/2 teaspoon bicarb soda

 

Steps:

  1. Preheat oven to 170°C. Place the flour, oats, sugar and coconut in a large bowl and stir to combine.

  2. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.

  3. Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly.

  4. Bake for 12 minutes or until golden brown.

American Strawberry Pie

Theresa Stokes

Ingredients:

For the crust

  • 1 1/2 cups Flour

  • 1/2 cup oil

  • 1.5 tsp sugar

  • 1 tsp salt

  • 2 Tbsp cold milk

For the filling

  • 4 cups fresh strawberries de-stemmed. 

  • 1 cup sugar

  • 1/4 cup butter

  • 3 Tbsp cornstarch

  • 1tsp cinnamon. 

 

Steps:

  1. Combine Oil and milk in measuring cup and beat w fork. In separate bowl, mix flour, sugar, salt. Add oil /milk mixture and blend w fork until dry mixture is dampened. Do not over mix. 

  2. Press crust mixture evenly and firmly w fingers to line sides and bottom of pie plate. Prick bottoms and sides w fork. 

  3. Bake 8-10 minutes at 475F / 276C.  Cool crust. 

  4. In cool pie crust, placed 2 cups of strawberries, sliced, in bottom of pie crust. 

  5. On stove top, melt butter. Add sugar, cinnamon and remaining 2cups of strawberries. Heat mixture and mash down strawberries. Add cornstarch once strawberries are pretty much mashed down. Cook mixture until clear and thick. 

  6. Pour hot pie filling mix over fresh berries already  in pie crust. 

  7. Cool. Place in refrigerator to chill. Serve with whipped topping. 

Irish Tea Brack

Rossann Cummins

Ingredients:

  • 225g / 8oz Self Raising Flour 

  • 375g packet of Fruit Mix 

  • 300ml / 1/2 pint cold Tea 

  • 125g / 4oz Caster Sugar 

  • 1 Egg (beaten) 

  • Good pinch Mixed Spice

 

Steps:

  1. Place fruit and tea in bowl and leave to soak overnight.

  2. Add sugar, egg, flour and mixed spice and mix well.

  3. Transfer to a greased and base lined 900g/2lb loaf tin or a 20cm/8″ round cake tin.

  4. Bake in a pre-heated oven 170°C/325°F/Gas 3 for approx. one hour or until risen and firm to the touch.

  5. Cool on a wire tray. When cold wrap in greaseproof paper and keep for two days before cutting.

Australian Pavlova

Clare Fitchett-Banks

Ingredients:

  • 4 egg whites

  • 8oz Caster Sugar

  • 1 level teaspoon cornflour

  • 1 teaspoon vinegar

  • 1 teaspoon vanilla essence

  • ½ pint double or whipping cream

  • A bowl of your favourite fruit(s)

 

Steps:

  1. Put a sheet of baking paper onto a baking sheet

  2. Beat the egg whites until stiff, but take care not to over beat them as the meringue will be dry and crumbly.

  3. Gradually beat in the sugar, maintaining the stiff peaks.

  4. In a small bowl, mix together the cornflour, vinegar and vanilla essence.  Fold this then into the mixture.

  5. Spread the meringue mixture on to the baking sheet (1 inch thick with a slightly raised edge which when cooked will hold in the fruit).

  6. Bake in a slow oven (250 degs F / 120 degs C) for 1 hour.  After an hour turn off the oven and leave the meringue in there to cool completely.  I normally leave it overnight.

  7. Transfer the meringue to a plate.

  8. Whip the cream and spread gently over the meringue.

  9. Top with your favourite fruit.

Canadian Hello Dollies

Rochelle Self-Bourillion

Ingredients:

  • 4 -6 tablespoons  butter, melted (many reviewers prefer the higher amount)

  • 1 cup  graham cracker crumbs

  • 1 cup chopped walnuts or 1 cup nuts, of choice

  • 1 cup semi-sweet chocolate chips

  • 1 cup  flaked coconut

  • 1(14 ounce) can sweetened condensed milk

 

Steps:

  1. Preheat oven to 325 degrees Fahrenheit.

  2. Spread melted butter in a 9 x 13 pan.

  3. Sprinkle with graham crumbs.

  4. Add the nuts, chips and coconut, sprinkling evenly over crumbs.

  5. Cover all with condensed milk.

  6. Bake for 25 minutes.

  7. Allow to cool and cut into squares.

Colombian Torta de Tres Leches

Olga Gonzalez

Ingredients:

For the cake

  • 2 cups all purpose flour

  • 2 teaspoons baking powder

  • 1 cup whole milk

  • 5 eggs

  • 1 teaspoon vanilla extract

  • 6 tablespoons butter

  • 2 cups sugar

  • ½ teaspoon salt

For the sauce

  • 1 can sweetened condensed milk

  • 1 can evaporated milk

  • 1 cup heavy cream

  • ½ teaspoon vanilla extract

For the frosting 

  • 2 egg whites

  • ½ teaspoon cream of tartar

  • ½ cup sugar

  • ¼ cup water

  • 1/2 teaspoon vanilla extract

 

Steps:

  1. preheat the oven to 350° F

  2. Grease and lightly flour a baking dish.

  3. To make the cake: In a bowl whisk together the flour, salt and baking powder.

  4. In a small pot heat the milk and butter, remove from the heat and set aside.

  5. In a large bowl beat the eggs with an electric mixer on high speed for 2 minutes. Add the sugar and continue mixing for 5 minutes. Reduce the speed to low. Add the flour mixture, butter mixture and vanilla extract and mix for 1 more minute.

  6. Pour the batter into the baking dish and bake for 40 to 45 minutes or until a toothpick stuck in the middle comes out clean. Remove cake from the oven and with a fork make holes all over the top of the cake. Set aside to cool for 10 to 15 minutes.

  7. When the cake is cooling, make the milk sauce, whisk together sweetened condensed milk, evaporated milk, heavy cream and vanilla extract in a mixing bowl.

  8. Pour the 3 milks sauce over the cake until it is all absorbed. Refrigerate for a least 3 hours or overnight before frosting.

  9. For the frosting, in a small pot mix the water and sugar, over medium high heat, stirring constantly for 5 minutes. Set aside.

  10. Beat the egg whites with cream of tartar until stiff peaks are formed. While beating the egg whites, add sugar syrup and continue beating for 5 more minutes. Add vanilla extract and beat 1 more minute. Spread the frosting over the cake and refrigerate into ready to serve.

Indian Gulab Jamun

Suman Pradhan

Ingredients:

  • 1 cup dry milk powder

  • 3 tablespoons all-purpose flour

  • 2 tablespoons ghee (clarified butter), melted

  • 1/2 teaspoon baking powder

  • 1/2 cup warm milk

  • 1 tablespoon chopped almonds (optional)

  • 1 tablespoon chopped pistachio nuts (optional)

  • 1 tablespoon golden raisins (optional)

  • 1 pinch ground cardamom

  • 1 quart vegetable oil for deep frying

  • 1 1/4 cups white sugar

  • 7 fluid ounces water

  • 1 teaspoon rose water

  • 1 pinch ground cardamom

 

Steps:

  1. In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.

  2. In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.

  3. Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.

  4. Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

British Apple & Rhubarb Crumble

Kate Gottoli

Ingredients:

Crumble topping

  • 500g of muscovado sugar

  • 330g of ground almonds

  • 800g of flour

  • 500g of butter

  • 160g of flaked almonds

  • 130g of hazelnuts, nibbed

  • 1/2 nutmeg, grated

Fruit filling

  • 1000g of Bramley apple, peeled, cored and diced

  • 500g of rhubarb, chopped

  • 160g of brown sugar

  • cinnamon to taste

Custard

  • 350ml of double cream

  • 350ml of whole milk

  • 1 vanilla pod, split

  • 4 egg yolks

  • 125g of caster sugar

 

Steps:

  1. To make the crumble topping, rub together the sugar, ground almonds, flour and nutmeg in a large mixing bowl, ensuring any lumps of sugar are broken up

  2. Gradually rub in the butter until the mix resembles breadcrumbs, then stir through the flaked almonds and hazelnuts

  3. To make the filling, add the apples, cinnamon and half of the sugar to a wide pan and cook on a low-medium heat, stirring often

  4. When the sugar has dissolved and the apples have lightly softened and caramelised, add the rhubarb and remaining sugar. Cook for a further 2 minutes, or until the rhubarb softens slightly. Spread the mix onto a tray to speed up the cooling

  5. Preheat the oven to 200°C/gas mark 6

  6. Add 140g of the filling to individual heatproof serving dishes and scatter over the crumble mix to cover. Place in the oven for 10-15 minutes, until the top of the crumble has turned a nice golden-brown colour and the filling is bubbling up nicely

  7. Meanwhile, make the custard. Add the cream, milk and vanilla pod to a large pan and bring to the boil

  8. Whisk the egg yolks and sugar together in a heatproof mixing bowl until pale and smooth. Add the hot cream to the egg mixture, whisking to combine, then return to the pan and bring to 82°C, stirring continuously until smooth and thickened

  9. Pass the custard through a sieve into a serving jug, and serve alongside the hot crumble

New Zealand Ginger Crunch

Haley Maine

Ingredients:

For the biscuit

  • 125 g  butter, softened

  • ½ cup  sugar

  • 1 ½ cups standard plain flour

  • 1 teaspoon  baking powder

  • 1 teaspoon  ground ginger

For the icing

  • 75 g  butter

  • ¾ cup  icing sugar

  • 2 tablespoons  golden syrup

  • 3 teaspoons  ground ginger

     

     

Steps:

  1. Cream butter and sugar until light and fluffy.

  2. Sift flour, baking powder and ginger together.

  3. Mix into creamed mixture.

  4. Turn dough out onto a lightly floured board. Knead well.

  5. Press dough into a greased 20x30cm sponge roll tin.

  6. Bake at 190C (375F) for 20-25 minutes or until light brown.

  7. When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger.

  8. Heat until butter is melted, stirring constantly.

  9. Pour hot ginger icing over base while hot and cut into squares before it gets cold.

German Quark Torte

Manuela Emmer

Ingredients:

  • 350 grams sugar

  • 125 grams butter

  • 5 eggs (separated)

  • 5 tablespoons semolina

  • 1 kg quark

  • 1 small packet (8g) baking powder

  • 1 small packet (8g) vanilla sugar

  • ½ lemon - juice & zest

 

Steps:

  1. Preheat oven to 175 degrees Celsius.

  2. Cream the butter and the sugar

  3. Add the egg yolks 

  4. Add and incorporate the other ingedients (excluding the egg whites)

  5. Whisk in the egg whites untill soft peaks

  6. Slowly fold the egg whites into the rest of the batter

Palestinian Dahdah

Munera Al Nawas

Ingredients:

For the biscuit

  • 6 cups med coarse semolina

  • 1/2 cup ghee

  • 1 cup oil ( you can only use oil instead of ghee)

  • 2 Tbsp sugar

  • 3 tsp vanilla

  • 3 tsp baking powder

  • 1 tsp yeast

  • 1 tsp turmeric 

For the filling

  • 2 cups semolina

  • 2 cups grated  unsweetened coconut 

  • 2 cups sugar

  • 1/2 cup cinnamon 

  • Some water for mixing

 

Steps:

  1. For the dough mix all dry ingredients then add oil and ghee, rub well between hands the start to add water to get a soft to touch dough that can be easily spread by hand. 

  2. Mix filling ingredients, add water gradually to reach a spreadable consistency.

  3. In a 50 cm on diameter spread half of the dough, spread the filling and smooth for an even top. Add the 2nd half. D spread evenly.

  4. Heat the oven to 200 c and cook till it starts browning from the sides

  5. Cut to squares and garnish with more coconut ...

Belgian Speculoos Cookie Spread

Julie Van Dieren

Ingredients:

  • 124g Biscoff biscuits

  • 25g light brown sugar

  • 100g condensed milk

  • 10g unsalted butter, softened

  • ¼ teaspoon ground cinnamon

 

Steps:

  1. Place biscuits and brown sugar into a blender or food processor. Process just until the biscuits are finely ground.

  2. Add evaporated milk and process for about 1 minute.

  3. Finally, add butter and cinnamon and process again for about 30 seconds.

  4. Store the spread in a clean, airtight jar in the refrigerator for about a week.

Canadian Banana Bread

Mark Ryan

Ingredients:

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup butter

  • 3/4 cup brown sugar

  • 2 eggs

  • 2 1/3 cups mashed overripe bananas

 

Steps:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Canadian Pancakes

Lise Farquhar

Ingredients:

  • 2 cups  cake-and-pastry flour (or all purpose flour)

  • 3 teaspoons  baking powder

  • 1 teaspoon  salt

  • 1⁄4cup  sugar

  • 1 egg

  • 2 cups  milk

  • 1⁄4cup  butter, melted

 

Steps:

  1. Stir liquid into dry ingredients, beating until almost smooth (do not over mix).

  2. Pour batter onto preheated griddle, using 1/4 cup batter for each pancake. Turn when bubbles break on sufrace. 

  3. Serve hot with butter and maple syrup.

Canadian Oatmeal Bars

Steven Buchanan

Ingredients:

  • 1 egg 

  • 1 tsp vanilla 

  • 1pinch Salt

  • 1 tsp cinnamon/nutmeg/ginger

  • 1 cup dark brown sugar 

  • 1 cup golden crisco shortening

  • 1½ cup rolled oats

  • 1¼ cup flour

  • ½ tsp soda

  • ½ tsp baking powder

  • 1 cup mixed toppings (dark chocolate/seeds/coconut flakes ect.)

 

Steps:

  1. Add all of the dry ingredients to a large bowl then whisk

  2. Add all of the other indredients into the bowl then whisk to combine

  3. Put the mixture onto a lined baking tray and press the mixture down untill its around 3cm thick

  4. Bake for 30 minutes at 350°

  5. Once slightly cool cut into bars

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