Apricot Coconut Bliss Balls | Vegan

There exists a unique rhythm of life that unfolds in the space between addresses.

Vanilla Infused Coconut Raspberry Doughnuts

I grew up in airports. That’s not literally true, of course, but it captures something about the shape of my childhood: summers spent in India, school years in Asia or the Persian Gulf, and constant movement between worlds. Our suitcases were always half-packed, and goodbyes came with the certainty of hellos somewhere else. I spent my childhood learning, again and again, how to walk into a new place and find my footing.

Pistachio Butter Skyr and Greek Yoghurt Coffee Protein Dessert | Viral Japanese Cheesecake

If there is one thing the viral Japanese cheesecake teaches you, it is that joy doesn’t have to be complicated. It’s the quiet revelation that a treat can be assembled, not laboured over. That a few thoughtful ingredients, layered with a little patience, can feel like a small luxury.

Dubai Chocolate Knafeh Pistachio Bar

Deconstructed here but when it all comes together, it trully is a decadent chocolate bar. The Dubai Chocolate Knafeh Pistachio Bar somehow went viral and I was keen on giving this my own homemade twist.

Apple Apricot Crumble with Oats and Pecan Streusel Topping – A Perfect Winter Dessert

As winter wraps its comforting embrace around us, there's nothing quite like the warmth that comes from a family gathered around a table. In the heart of this season, we are currently finding solace in shared moments, laughter, and the aroma of freshly baked treats.

Cherry Coconut Clafoutis

It made a lasting impression and it deeply fulfilled my soul. Madame Maillard brought it out in a cast iron pan not much larger than a dessert plate. The sides were puffed up like a soufflé and browned on the edges, and the juices of the fruit left a blood-red trail within the ridges. Peeling off some waxed paper from a small ceramic bowl she pulled out of the fridge and to my delight, she formed the perfect quenelle of Crème Fraiche and carefully placed it on top of my very first cherry clafoutis.

Rhubarb Pistachio Frangipane Tart

Rhubarb, for many, is an acquired taste, often not acquired till adulthood. I did not acquire the taste until a few years after I moved to Germany. Rhubarb is the harbinger of springtime, and like Spring it is transient and delightful.

Chamomile and Saffron Crème Caramel

 

As a child of the 80s, the crème caramel was the epitome of all desserts for me. As a daughter of an hotelier I spent a lot of the 80s giving into the gentle jiggling charm of this dessert. Somewhere into the 90s the dessert disappeared from its pedestal of fame. Apparently the crème caramel had occupied a huge amount of space on restaurant menus around the world for a large part of the 20^th century and probably had to make room for the liquid nitrogen dessert trends that took the 2000s over by storm. Or how about the fusion of any two ingredients possible – cronut or cruffin anyone?