Indian
Italian
French
Chinese
Japanese
Mexican
Korean
Spanish
Peruvian
Chocolate nut slice
A chocolate pastry base topped with a chewy brown-sugar, coconut and mixed nut layer, then drizzled with dark chocolate and cut into squares. Rich and satisfying with a cup of coffee.
by KrazyBadal 0 views
Featured recipe
All-way potato salad
Warm new potatoes boiled in their skins and tossed in one of three dressings: creamy parsley sour cream, a tangy basil vinaigrette, or a fresh 'greeny' dressing of cottage cheese and herbs. Each dressing is enough for 500 g of potatoes, so make one, or make all three for a party. Serve the salad chilled on a bed of lettuce with a spoonful of single cream on top.
Read more 1 views
What to eat today?
Around the world
Today's trip: Peruvian
A new country every day, from every cuisine on the site.
Coming up
All occasions →Latest recipes
Oaty chocolate bars
Chewy, golden oat bars bound with butter and golden syrup and studded with walnuts, sultanas and chunks of chocolate. They are cut in the tin and keep well in an air-tight container, so they are handy for lunchboxes.
Britishby KrazyBadal 0 views
Passion fruit banana cake (eggless)
A soft eggless cake with chopped banana, passion fruit pulp, cashews and yogurt, lifted with a little cider vinegar. It is served with a passion fruit custard sauce, so it makes a good warm pudding as well as a tea-time cake.
by KrazyBadal 0 views
Wheat flour cookies
Hearty wholemeal cookies with rolled oats, mixed nuts and coconut. Pressed with a fork and baked until brown, they are a wholesome tea-time biscuit.
by KrazyBadal 0 views
Spicy pepper biscuits
Warmly spiced butter biscuits with cardamom, cinnamon, nutmeg and a kick of freshly ground black pepper, made rich with ground almonds and cream. Dusted with icing sugar, they are perfect at Christmas.
by KrazyBadal 0 views
Coffee almond cake
A rich coffee and cocoa ring cake made moist with ground almonds and sour cream, spread with a coffee butter icing and toasted flaked almonds. Contains egg.
by KrazyBadal 0 views
Macadamia & white chocolate cookies
Chewy brown-sugar cookies loaded with roasted macadamia nuts, white chocolate chunks, oats and coconut. A bakery favourite that is easy to make at home.
Americanby KrazyBadal 0 views
Cashew carrot cake (eggless)
An eggless carrot cake made with condensed milk and oil, with chopped cashews, mixed peel and cinnamon. Moist and lightly spiced; serve with vanilla ice cream or whipped fresh cream.
by KrazyBadal 0 views
Chocolate orange cake
A small, moist chocolate cake made without eggs, using condensed milk and fresh orange juice and rind for a lovely chocolate-orange flavour. Serve with chocolate sauce.
by KrazyBadal 0 views
Basic vanilla cake (eggless)
The book's basic eggless sponge, made with condensed milk and melted butter in one bowl. Sandwich it with jam and top with coconut, ice it any way you like, or use it for the Pinacolada cake. For a coconut cake, add 100 g desiccated coconut to the mixture.
by KrazyBadal 0 views
Pistachio cookies
Buttery cookies with chopped pistachios, crushed rice bubbles, coconut and a hint of chocolate, each topped with more pistachio. Crunchy outside and tender inside.
by KrazyBadal 0 views
Peanut butter cookies
Chewy-crisp cookies made with crunchy peanut butter, honey and condensed milk, with rice crisps for crunch and roasted peanuts on top. No creaming needed: everything is melted together.
by KrazyBadal 0 views
Passion fruit cream biscuits
Crisp, lemony biscuits flecked with passion fruit seeds and glacé ginger, sandwiched with a passion fruit butter cream and dusted with icing sugar. A tangy, tropical treat for tea parties.
by KrazyBadal 0 views
Oat, bran & date biscuits
Wholesome, lightly sweet biscuits with wheat bran flakes, wholewheat flour and chopped dates, warmed with nutmeg. A good mid-morning snack.
by KrazyBadal 0 views
Jam and coconut cookies
Soft golden butter cookies, brushed with warm plum jam after baking and dipped in desiccated coconut. Bright, simple and loved by children.
by KrazyBadal 0 views
Jumbo oat cookies
Big, crunchy cookies made with jumbo porridge oats and desiccated coconut, then rolled in more oats and coconut before baking. Wholesome and filling, perfect for lunchboxes.
by KrazyBadal 0 views
Ginger biscuits
Classic crunchy ginger biscuits made with golden syrup and plenty of ground ginger. Good for dunking in tea, and they keep for weeks in an air-tight tin.
by KrazyBadal 0 views
Coffee nut crescents
Short, crumbly crescent biscuits flavoured with instant coffee and ground walnuts, rolled in caster sugar while still warm. Lovely with an after-dinner coffee and at festive times.
by KrazyBadal 0 views
Semolina biscuits
Melt-in-the-mouth biscuits made with semolina and coconut, each pressed into a mix of shredded pistachio and almond. Similar to nankhatai, and very easy: everything goes into one bowl.
by KrazyBadal 0 views
Crunch squares
No-bake squares of crushed cornflakes, rice crisps and coconut held together with peanut butter and golden-syrup toffee. Quick to make and great for parties.
by KrazyBadal 0 views
No-bake squares
Quick no-bake squares of crushed digestive or marie biscuits, chopped cashews and almonds, bound with butter, golden syrup and drinking chocolate. Ready in two hours with no oven.
by KrazyBadal 0 views
Healthy date slice
Wholemeal pastry sweetened only with honey, sandwiching a thick filling of dates, lemon and mixed nuts. Glazed with milk and sprinkled with sugar, it is like a home-made fig roll in slice form.
by KrazyBadal 0 views
Peppermint chocolate squares
A chocolate cornflake base, a layer of peppermint icing (tinted green if you like), and a smooth topping of cooking chocolate. The book uses Scotbloc cooking chocolate; any plain cooking chocolate works.
by KrazyBadal 0 views
Lemon and honey coconut slice
A cinnamon and lemon honey shortbread base, spread with a lemony condensed-milk coconut filling and topped with grated frozen dough and cinnamon sugar. Crisp on top, soft and tangy in the middle.
by KrazyBadal 0 views
Florentine slice
A slice version of florentines: a layer of dark chocolate topped with a chewy bake of cornflakes, almonds, glacé cherries and sultanas bound with condensed milk. Cut into small squares; it is rich.
by KrazyBadal 0 views
Fruity crackle slice
A no-bake white chocolate slice full of crunchy rice crisps, currants, mixed peel and toasted almonds. Children love helping to make it.
by KrazyBadal 0 views
Almond cookiesOat, coconut and almond cookies
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.
by KrazyBadal 1 views
Peanut butter muesli slice
Crunchy muesli bars of oats, oat bran, coconut and roasted peanuts, held together with honey and crunchy peanut butter. A healthier snack for school or work.
by KrazyBadal 0 views
Cashew ginger fingers
A crisp ginger shortbread base spread with a hot toffee topping of golden syrup, butter, roasted cashews and glacé ginger. Cut into fingers once set.
by KrazyBadal 0 views
Apricot and oat slices
A chewy, buttery flapjack of oats and coconut with a layer of chopped dried apricots in the middle. Press it firmly so the slices hold together, and leave them to cool in the tray before lifting out.
by KrazyBadal 0 views
Chocolate marbled energy bars
Crunchy energy bars of oats, rice krispies, bran flakes, pecans, raisins and apricots, baked and then topped with swirled dark and white chocolate. Great for a lunchbox or after sport.
by KrazyBadal 0 views
Chocolate peanuttiesChocolate peanut cookies
Soft-centred chocolate cookies with chopped roasted peanuts in the dough and more on top. Yogurt keeps them tender. A favourite with children.
by KrazyBadal 0 views
Grandma's biscuitsCustard powder biscuits
Plain, crisp, old-fashioned biscuits flavoured with custard powder, the kind that fill a big tin. Shape them as thin ovals with a fork, or roll and cut rounds and prick holes in them. For a change, swap the custard powder for 5 tsp ground ginger and 1½ tsp ground cardamom, or use wholemeal wheat flour instead of plain flour.
by KrazyBadal 0 views
Toddler's queen cakes (eggless)Eggless vanilla cupcakes
Small, soft eggless vanilla cupcakes in paper cases, topped with sugar sprinkles: just right for little hands and children's parties. The same mixture also bakes as one large basic cake in a 25 cm round tin.
by KrazyBadal 0 views
Brown cookiesWholewheat oat and coconut cookies
Rustic, crunchy cookies made with wholewheat flour, porridge oats, brown sugar and fresh coconut, with a gentle aniseed note from fennel seeds. Not too sweet, so they are good with a cup of tea or masala chai, and they keep well in a tin.
by KrazyBadal 0 views
Cinnamon spiralsCinnamon sugar crescents
Flaky little crescents made from a rich yeasted dough, cut into wedges, spread with cinnamon sugar and rolled up from the wide end. Serve them with coffee or tea; they are best on the day they are baked.
by KrazyBadal 0 views
Crystal mixed nuts chikkiMixed nut sugar brittle
Chikki is an Indian brittle. This crystal version is made with plain white sugar, melted until clear and golden, with peanuts, almonds, pistachios and sesame seeds, scented with cardamom and saffron. Work quickly: the brittle sets in moments.
by KrazyBadal 0 views
Coco-pine biscuitsNut, chocolate and cherry slice biscuits
A big batch of party biscuits: a buttery dough with mixed nuts, chocolate pieces, cherries and coconut, bound with coco-pine juice (mixed coconut and pineapple juice). The dough is shaped into rolls, chilled and sliced thin, so you can bake as many as you need. Leftover coconut milk can be frozen in ice-cube trays and used whenever required.
by KrazyBadal 0 views
Weetabix biscuitsWheat cereal biscuits
Crunchy, wholesome biscuits made with crushed Weetabix (wheat biscuit cereal), coconut and mixed nuts, rich with fresh cream and rolled in more cereal and pistachio. If the dough is too firm, add 1–2 tbsp milk.
by KrazyBadal 0 views
Oat meal chikkiChocolate oat and coconut squares
A quick baked oat bar with coconut and a touch of cocoa and golden syrup, pressed thin and cut while warm. Crisp, buttery and very easy.
by KrazyBadal 0 views
Mawa coconut bakeBaked mawa and coconut pudding
An easy baked sweet of grated mawa (khoya) and fresh coconut mixed with warm milk, nuts, saffron, cardamom and nutmeg, baked until set and fragrant. It's soft, rich and milky, somewhere between a halwa and a pudding. Serve it hot, decorated with nuts and cardamom.
by KrazyBadal 0 views
ShrikhandSweet saffron hung yogurt
Shrikhand is a classic Gujarati dessert of yogurt hung until thick and creamy, then sweetened and flavoured with saffron, cardamom and ground nuts. It's cool, tangy-sweet and silky. Serve it chilled with hot puris, or on its own as a dessert; add fresh fruit for fruit shrikhand.
by KrazyBadal 0 views
Mulayum pakSoft gram flour fudge
Mulayum pak is a soft, rich Gujarati sweet of gram flour rubbed with ghee and milk (dhraba), roasted golden with puffed edible gum (gund) and plenty of nuts, then set with a saffron milk syrup. It's fragrant with cardamom, nutmeg and mace and melts in the mouth. Makes about 42 squares; serve at Diwali or keep in a tin for guests.
by KrazyBadal 0 views
Badam pakAlmond and mawa sweet
Badam pak is a rich almond sweet: coarsely ground almonds and mawa (khoya) roasted in ghee, mixed with puffed edible gum and cardamom, then bound in a saffron sugar syrup and pressed into a tray. It's nutty, chewy and fragrant. Makes about 35 squares; the book also gives a soft 'hot badam pak' to serve warm.
by KrazyBadal 0 views
MadhureemMawa-filled pistachio balls
Madhureem are elegant festive sweets: a smooth, green pistachio coating cooked in syrup wraps a filling of roasted mawa (khoya) and chopped nuts in saffron and cardamom syrup. Each is pressed and topped with edible silver leaf (varakh). Makes 15–20 — a beautiful sweet for weddings and Diwali.
by KrazyBadal 0 views
Carrot gulab jambuCarrot milk dumplings in syrup
These gulab jambu are made with milk powder, grated carrot and a creamy semolina mixture, fried slowly until golden and soaked overnight in syrup so they're soft and juicy all the way through. The carrot gives them a lovely colour and gentle sweetness. Serve them halved, decorated with nuts and rose petals, with fresh cream.
by KrazyBadal 0 views
Kesaria ghariSaffron coconut paneer domes
Kesaria ghari are pretty fluted sweets: a soft coating of paneer and mawa (khoya) cooked with sugar and milk wraps a golden filling of coconut and milk powder in saffron syrup. They're milky, delicate and fragrant with cardamom. Press them in a patterned mould and decorate with flaked nuts; the recipe makes 14.
by KrazyBadal 0 views
Badshahi kheerVermicelli and rice milk pudding
A royal kheer that combines roasted vermicelli and short-grain rice in thickened milk enriched with mawa (khoya, dried milk solids), ground almonds and pistachios. Saffron and cardamom perfume it, and crisp cubes of fresh apple are stirred in at the end. Serve chilled, topped with almond and pistachio flakes.
by KrazyBadal 0 views
Mixed nut fingersPistachio, cashew and almond barfi
A rich nut barfi of pistachios, cashews and almonds bound with saffron milk syrup, pressed into a tray and topped with a layer of dark chocolate. It's dense, nutty and chocolatey, and cuts into neat fingers. Makes about 80, ideal for Diwali boxes.
by KrazyBadal 0 views
Cereal and dry fruit barfiNo-cook nut and dried fruit bars
A no-cook barfi that children love: chopped dried fruit, nuts, crushed biscuits, cornflakes and rice krispies, with mixed peel, cherries and chocolate, all bound with butter and golden syrup and pressed into a tray. It's chewy, crunchy and full of colour. Makes about 42 squares, great for lunch boxes and party trays.
by KrazyBadal 0 views
Cashew-coconut halwaCoconut and cashew fudge
A soft, fudgy halwa of fresh coconut and cashews cooked in sweetened milk with cardamom and a little ghee, rolled out thin and topped with almond and pistachio flakes. It's creamy, nutty and melt-in-the-mouth. Makes about 30 squares for festivals or a gift box.
by KrazyBadal 0 views
Cashewnut katliCashew fudge diamonds
Kaju katli is one of the best-loved Indian sweets: finely ground cashews bound with a sugar and milk syrup, rolled thin, scattered with nuts and cut into diamonds. It's smooth, dense and delicately sweet with saffron and cardamom. Makes about 40 diamonds; perfect for Diwali boxes and gifts.
by KrazyBadal 0 views
Pinacolada cakePineapple and coconut sponge cake
The basic eggless vanilla cake cut into three layers, soaked in pineapple syrup and layered with pineapple pieces, fresh coconut and whipped cream, like the cocktail. Make it the day before: it needs to chill overnight. Leave out the Malibu (coconut rum) for children.
by KrazyBadal 0 views
Aniseed sukhdiWheat and jaggery fudge squares
Sukhdi (gol papdi) is one of the simplest Gujarati sweets: wheat flour roasted in ghee until pink and fragrant, then mixed with jaggery and aniseed and set in a tray. It's soft, crumbly and caramel-sweet, with a gentle liquorice note from the aniseed. Makes about 25 squares and keeps well for travelling.
by KrazyBadal 0 views
Barfi churmooFried wheat crumb barfi
Barfi churmoo is a rich Gujarati sweet: a firm dough of coarse wheat flour and gram flour is fried in ghee, ground to an even crumb, then bound with roasted mawa (khoya), hot ghee and saffron syrup and set in a tray. It's crumbly, fragrant with cardamom and nutmeg and topped with nuts. Makes about 40 pieces, perfect for Diwali boxes and weddings.
by KrazyBadal 0 views
Almond adadiyaUrad flour winter sweet
Adadiya pak is a classic Gujarati winter sweet: coarse black gram (urad) flour is rubbed with milk, roasted slowly in ghee until brown and sweet-smelling, then mixed with popped edible gum, almonds, pistachios, sugar and plenty of ginger, mace and cardamom. It's rich, crumbly and warming, eaten a piece a day through the cold months. Makes about 30 squares.
by KrazyBadal 0 views
Kesar paneer kaliSaffron paneer in rose syrup
Kesar paneer kali are oval sweets of soft home-made paneer coloured with saffron, poached in light rose syrup and soaked overnight, then split and filled with cherries and pistachio. They're spongy, juicy and delicately floral. Serve them chilled; the book's photo shows them topped with a swirl of whipped cream too.
by KrazyBadal 0 views
Malai sandwichPaneer sandwiches in rose syrup
Malai sandwich is a Bengali-style sweet of soft paneer squares poached in rose syrup, soaked overnight, then split and filled with warm, sweetened mawa (khoya). They're spongy, juicy and creamy. Serve them chilled in small paper cases; the recipe makes 20.
by KrazyBadal 0 views
Coconut pinwheelsTwo-colour coconut fudge swirls
Coconut pinwheels are a pretty no-cook sweet: a soft dough of desiccated coconut, milk powder and icing sugar is split, half coloured, rolled together into a swirl and sliced. They're sweet, coconutty and great fun for children to help make. Makes about 60 slices, perfect for party platters.
by KrazyBadal 0 views
Dhosa ladooWheat and jaggery ladoo
Dhosa ladoo is a traditional Gujarati ladoo: a thick wheat and gram flour dough is baked twice until dry, ground to a coarse crumb, then bound with melted jaggery and warm ghee and pressed into balls. They're crumbly, rich and warm with nutmeg, with poppy seeds on top. Makes about 35, and they keep well for festivals.
by KrazyBadal 0 views
Steamed lapsiSteamed cracked wheat with jaggery
A lighter way to make lapsi: fine cracked wheat (bhaidku) is roasted in a little oil, mixed with jaggery water and steamed until soft and fluffy instead of cooked in lots of ghee. It's gently sweet and grainy, with a toasty flavour. Serve it hot with warm ghee poured over at the table.
by KrazyBadal 0 views
Semolina siroSaffron semolina pudding
Siro (sheera) is the Gujarati version of sooji halwa: semolina roasted in ghee until light brown, then cooked with hot saffron milk and sugar until the ghee separates. It's soft, rich and fragrant with cardamom and nuts. Serve it hot, as a festive sweet, for prasad, or as a comforting treat.
by KrazyBadal 0 views
Bulgar wheat lapsiCracked wheat with jaggery
Lapsi is a festive Gujarati sweet of coarse cracked wheat (bhaidku) roasted in ghee, then cooked soft with jaggery water, fennel and saffron until the ghee shines through. It's grainy, buttery and gently sweet, finished with nuts, sultanas, nutmeg and cardamom. Serve it hot, on its own or as part of a festive thali.
by KrazyBadal 0 views
Choco crunchChocolate biscuit and cereal crunch
A crunchy no-bake chocolate slice: crushed rich tea biscuits, cornflakes, rice krispies and shredded wheat, nuts and coconut are bound with cocoa, margarine and golden syrup, then covered with melted chocolate. It's sweet, crisp and chocolatey, like a homemade cereal bar. Makes about 50 fingers, ideal for parties and lunch boxes.
by KrazyBadal 0 views
Nutritious sweet (dhokri)Steamed wheat and gram flour sweet
A simple, wholesome Gujarati sweet: doughnut-shaped dumplings of coarse and fine wheat flour with gram flour are steamed, then ground into soft crumbs. Each person mixes in hot ghee and powdered sugar to their own taste. Serve warm as a filling winter treat.
by KrazyBadal 0 views
Nutty datesChocolate nut dates
A quick, rich sweet of dates melted down in butter, then mixed with milk chocolate, chopped nuts, coconut and rice krispies and pressed into a tray. It's chewy, chocolatey and crisp. Makes about 30 diamonds; keep them in the fridge and serve cold.
by KrazyBadal 1 views
Nutty halwaWheat starch halwa with nuts
Nutty halwa is a jewel-bright, chewy halwa in the Bombay (Karachi) halwa style: starch washed out of a wheat dough is cooked with syrup for well over an hour, with ghee added spoon by spoon until it shines, then studded with almonds, pistachios and cashews. It's glossy, chewy and fragrant with cardamom and saffron. Makes about 42 pieces; serve it warm.
by KrazyBadal 0 views
Katlo pakRoasted wheat and nut sweet
Katlo pak is a traditional Gujarati winter sweet, eaten for strength and warmth: wheat flour and oats roasted in ghee with fried edible gum, coconut, nuts and a warming blend of katlo, dill, aniseed, fenugreek, ginger and spices, set with a dark jaggery 'pie'. It's crumbly, rich and spicy-sweet. Makes about 50 pieces; eat one a day in the cold months.
by KrazyBadal 0 views
Marble squaresMawa, coconut and nut barfi
Marble squares are a soft barfi of roasted mawa (khoya), toasted thin vermicelli, coconut and crushed nuts, sweetened with castor sugar and flavoured with cardamom and saffron. They're chewy, nutty and fragrant. Makes about 35 squares; serve them at festivals or with tea.
by KrazyBadal 0 views
Kesar maniGram flour and nut sweet
Kesar mani is a rich, crumbly Gujarati sweet of gram flour roasted in ghee with popped edible gum, then mixed with milk powder, coconut, ground nuts, cinnamon, cardamom and saffron. It's nutty, fragrant and warming, a favourite in the winter months. Makes 25–30 pieces.
by KrazyBadal 0 views
Vermicelli in milk
A rich, creamy vermicelli pudding: thin vermicelli roasted until golden, then simmered in milk until it reduces by half and flavoured with saffron and cardamom. Vanilla ice cream stirred in at the end makes it extra smooth and cool. Serve chilled after a festive meal, scattered with almond and pistachio flakes.
by KrazyBadal 0 views
Showing 72 of 10,569 recipes
Show more recipesPage 1,145 of 1,175