The creator of this dessert definitely deserves a culinary Nobel Prize. It's vegan (use maple syrup instead of honey), gluten-free, egg-free, dairy-free and sugar-free. Surprisingly, it's full of flavour and almost ludicrously easy to make - all you need are three ingredients and about five minutes.
I prefer it with more coca and less sweetness, but you can work out your perfect combination yourselves. Have fun!
This amazing Summer fruit bender we’ve been on lately has been wonderful. Stone fruits abounding, fresh berries and ice cold watermelon. We just can’t get enough of these tangy nectarines and the peaches have been so large and juicy. One fruit I hadn’t heard of before are these fantastic tasting pluots. They are a hybrid between a plum and an apricot. If you haven’t tried them, ask your grocer, or keep an eye open at the local Farmers Market. The lady selling them to me at our local market said they may also go by their other name Apriums, but Pluots seem to be the main name that has stuck.
A traditional Bengali pastry (for lack of a better word!), the 'Elo Jhelo' is a deep-fried flour cracker that is dipped in flavoured sugary goodness before being served. This sweet dish was made by my grandmother for her children and guests, ...
.jpeg)
