Savoury soy milk with youtiao
Long before sunrise, the soy-milk shops of Yonghe, just across the river from Taipei, pour bowl after bowl of this savoury breakfast for taxi drivers, students and night-shift workers. Scalding unsweetened soy milk hits a splash of vinegar and soy sauce in the bowl and splits into trembling, cloud-like curds, somewhere between a soup and a soft tofu pudding. Shops usually add dried shrimp; this vegetarian bowl gets its savoury crunch from chopped pickled radish, scallion, chilli oil and torn pieces of youtiao, with a sesame flatbread on the side. Pouring soy milk that is merely warm is where most people go wrong: it must be just off the boil, or it stays thin and never curdles. Chef's tip: pour the milk from a height in one go and don't stir, so the curds form big, soft clouds.
A new country every day, from every cuisine on the site.
A moist, oil-based carrot cake spiced with cinnamon and full of chopped nuts and mixed peel. Serve warm with vanilla ice cream. For a change, use 2 cups drained, chopped tinned pineapple instead of the peel. Contains egg.
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.
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.
Buttery cookies with chopped pistachios, crushed rice bubbles, coconut and a hint of chocolate, each topped with more pistachio. Crunchy outside and tender inside.
An eggless coffee sponge made with condensed milk, split and soaked in a cocoa, coffee and brandy glaze, then filled and covered with vanilla whipped cream, flaked almonds and grated chocolate. A grand party cake; use brandy essence instead of brandy for an alcohol-free version.
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.
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.
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.
Wholesome, lightly sweet biscuits with wheat bran flakes, wholewheat flour and chopped dates, warmed with nutmeg. A good mid-morning snack.
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.
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.
Soft golden butter cookies, brushed with warm plum jam after baking and dipped in desiccated coconut. Bright, simple and loved by children.
Crisp brown-sugar biscuit rings sandwiched with an orange butter cream, then half dipped in melted chocolate and sprinkled with chopped pistachio. They look like they came from a smart bakery and are perfect for gifting.
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.
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.
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.
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.
Pretty slice-and-bake butter biscuits with a chocolate and vanilla chequerboard in the middle, wrapped in a plain border. They take some patience to build, but the dough is simple and the result always impresses on a biscuit plate.
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.
Golden butter biscuits flavoured the Indian way with saffron and coarsely ground cardamom, each topped with flaked almonds. Light and crisp, they are lovely for Diwali tins and with tea. For plain biscuits leave out the flavourings, or add 1 tsp vanilla essence instead to make vanilla biscuits.
Wholesome oval biscuits made with wholewheat flour, wheat bran, crushed cornflakes and a mix of seeds, then coated in more sesame and linseed. Crunchy and only lightly sweet, with unrefined sugar.
Crisp, golden finger biscuits flavoured with aniseed, made in the book with a biscuit press (No. 4 disc) to give long ridged strips. Without a press, shape small ovals and mark them with a fork.
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.
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.
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.
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.
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.
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.
Soft-centred chocolate cookies with chopped roasted peanuts in the dough and more on top. Yogurt keeps them tender. A favourite with children.
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.
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.
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.
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.
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.
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.
Showing 36 of 8,687 recipes
Show more recipesPage 933 of 966
Indian
Italian
French
Mexican
Chinese
Spanish
Japanese
American
Persian
British
