Balanced, flavourful dishes with step-by-step instructions. Filter by meal, diet or cooking time to find what to cook today.
Showing 1–24 of 32 recipes
A simple, moist sponge cake made with plain yogurt, using the empty yogurt pot to measure the other ingredients. It is quick to put together and bakes in about 30 minutes.
Crumbly butter shortbread cookies enriched with vanilla and grated coconut. The dough is chilled, rolled out, cut into rounds and baked until lightly golden.
Fluffy American-style pancakes made from a simple batter of flour, eggs, milk, butter and sugar. They are cooked in a small pan and served warm.
Small, shell-shaped French sponge cakes flavoured with lemon zest. They are light, buttery and baked quickly in a hot oven.
Kossam is a creamy, slightly tangy sweet drink from northern Cameroon made with fermented milk, fresh cream and condensed milk. It is served very chilled and can be flavoured with vanilla, ginger or rum.
A classic French pound cake (quatre-quarts) made with equal weights of eggs, flour, butter and sugar. It bakes into a rich, moist loaf.
A moist yogurt sponge cake flavoured with unsweetened cocoa powder, baked like a brownie. It can be served dusted with icing sugar or topped with custard or whipped cream.
A yogurt sponge cake leavened with whipped egg whites instead of baking powder. The whites are folded into the batter to keep the cake light and airy.
A delicious, very light yogurt cake made without baking powder. The secret to this light, fluffy recipe is whipped egg whites in place of baking powder, which works wonderfully for an airy, indulgent cake.
A light yogurt sponge cake made without oil, using plain yogurt for moisture. It is a simple all-in-one batter baked until golden.
A simple, family-sized yogurt sponge cake using the empty yogurt pot to measure the flour, sugar and oil. It is quick to make and bakes in about 25 minutes.
A moist yogurt sponge cake flavoured with fresh lemon zest and juice. The empty yogurt pot is used to measure the other ingredients.
A soft, moist yogurt cake made without eggs and flavoured with vanilla. It is measured using the empty yogurt pot and baked until a knife comes out clean.
A simple yogurt sponge cake made without eggs, using plain yogurt and the empty pot to measure the other ingredients. It bakes into a light, moist cake.
A moist yogurt sponge cake enriched with melted dark chocolate. It is a simple, all-in-one batter baked until set.
A soft, moist yogurt sponge cake measured out using the empty yogurt pot. It is easy to make and can be flavoured with fruit pieces or flavoured yogurts.
Classic African wheat-flour fritters made from a yeast-leavened sweetened batter that is deep-fried into soft, fluffy puffs. They are eaten on their own as a snack or as an accompaniment.
Sweet fried dough bites made from a wheat-flour dough flavoured with nutmeg, ginger or vanilla. The dough is shaped into small rolls and deep-fried until golden.
Sweet fried dough twists made from a flour-based dough enriched with milk, egg and vanilla. They are shaped into braids and deep-fried until golden.
Thin French-style pancakes made from a simple batter of flour, eggs, milk and melted butter. They can be served sweet or savoury.
A classic vanilla pastry cream made with milk, egg yolks, sugar and cornstarch. This smooth, thick custard is the base for filling cakes, tarts and other pastries.
A crunchy peanut brittle made by roasting peanuts then cooking them with sugar and water until the sugar crystallizes. It makes a sweet, nutty treat.
A homemade toffee made by cooking sweetened condensed milk with a little oil and water until it thickens and turns brown, then shaping it into balls or sticks. The candies keep for at least a week in a container.
A simple brittle made by melting sugar with sesame seeds in a pan until caramelized, then spreading it out and cutting it into squares. It is left to cool until crisp.
