By Karen Hart Makes about 3½ jars of 250g each Ingredients: 700g ripedessertpeaches, peeled, stoned and diced1½ cups fresh raspberries2 cups granulated sugarJuice of 1 lemon Method: Layer…
Keep reading to learn how to make cookbook author Donna Crous’ dairy-free, gluten free and paleo Celebration chocolate cake! What Donna says about the recipe: “You certainly don’t…
An ode to summer, these nectarine roses are easy to make and look impressive. INGREDIENTS 1 sheet of puff pastry, thawed 7-8 ripe nectarines, thinly sliced 1⁄2 cup…
We’re celebrating vegan baking! Keep on reading to learn how to create delicious vegan treats using affordable, accessible ingredients. Dates Dates can be used not only as natural…
Speculaas are thin, spicy Dutch Christmas biscuits. Our recipe flavours the sponge cake with speculaas spice. It’s a wonderfully rich and spicy trifle, just as a trifle should…