In a word, decadent. Chocolate and coffee are one of life’s most delicious pairings, combined with the rich creaminess of mascarpone. Perfect for a special occasion.
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"I am going to let you in on what feels like a very big secret: Molten chocolate cake, that stalwart of dessert menus from chain restaurants to...
Tessa Kiros shares how to make delicious kourabiedes with pecans and chocolate chips in her cookbook, Now and Then.
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Pronounced ‘ga-lah-kto-BOU-re-koh’, not ‘Galactic Bourek-o’, this slice is easier made than said – and with one bite into the buttery, flaky filo filled with sweet semolina custard,...
Tessa Kiros shares how to make delicious kourabiedes with pecans and chocolate chips in her cookbook, Now and Then.
...
Nothing about this flavour combination is ground-breaking. But sometimes they don’t have to be. A few aphorisms spring to mind; ‘if it ain’t broke, don’t fix it’,...
Enjoy this new take on the Reuben sandwich. EOI have reimagined the classic in an irresistible pie-form featuring crispy pastry....
This simple, classic shortbread is made a little more interesting with the addition of aromatic toasted cardamom.
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If anything reminds me of being a kid it’s tea cake. My Auntie Sally made the most moist, buttery cake ever, always with white icing and sprinkles....
Kulcheh shor are savoury biscuits, traditionally made during Eid. They are slightly salty with a crumbly texture somewhere between bread and a biscuit. Kulcheh shor are quite...
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