Fruit pizzas are a fruit tart different from the French tarte aux fruits. The French version consists of a pie crust, filled with creme patissiere, topped with fresh fruit and a final touch of jelly glaze. Fruit pizzas are the American version consisting of a giant sugar cookie, topped with cream cheese icing, and sliced fresh fruit.
Continue reading “1151. Fruit Pizza”
In a time when we have pizza, cheesy pasta bakes, sizzling steaks and fries in duck fat, triple chocolate mousse, and ice cream sundaes, we can easily forget the value and pure pleasure that lies in nature’s fruit (literally).
Continue reading “1072. Honeyed Fruits”
You know those single-portion size yogurt cups? The ones sold as a square of four pots which you would have to bend to snap off a cup. When we were kids my mother would get us these apple compots cups sold in the same way as the flavored yogurt pots, and we would love them as a treat. The habit continued all the way to my teens, when I would actually bother to read the ingredient list. What’s amazing is that there was only two ingredients: apples and citric acid. Continue reading “1066. Apple Compote (Applesauce)”
Previously on MCW we’ve had a super food smoothie bowl, and an instant fruity vegan ice cream fit for breakfast. This breakfast bowl is a little bit of both. The reason why I say breakfast is because this much goodness is best eaten on an empty stomach for maximal absorption. It is however just a tasty as a snack or even for dessert. Continue reading “1063. Nice Cream Breakfast Bowl”
One of my favorite and most underrated desserts is my apple tarts. I published the recipe years ago on MCW, but the photography was not great, and there it lay almost completely forgotten beside all the glorious pictures of apple pie brides that populate the internet every season. This time, I did a couple of enhancements. Continue reading “1041. Apple Tart, Revisited”
While in my opinion few orange cakes surpass my Iraqi orange cake, discovery of options is the flavor of life. How else are you going to know what food you love if you don’t have something to base your opinion against? This Mediterranean orange cake is simple, fresh, and flavorsome. Not only does it use the zest and juice of fresh oranges, olive oil replaces the generic butter here. Continue reading “1030. Orange Semolina Cake”
Hummingbird cake is popular in the southern American states and has expanded to the rest of the world. The main components that make it a Hummingbird is the combination of coconut, ananas, banana, and walnut. This is a two-layer cake coated generously in a cream cheese frosting.
Continue reading “1021. Hummingbird Cake”
My Berry Pavlova often requested and holds a firm position as one of our favorite desserts. When I came across a batch of passion fruit, I had the idea to try out the traditional Australian pavlova, which consists of strawberry, kiwi, and passion fruit topping. The results was very different from my berry combination (more often raspberries than not), and also very pleasing, which is why I decided to post about it. Continue reading “967. Traditional Pavlova”
This was a fun cake to make, and even more fun to serve and eat. The “crust” of this cheesecake is the only thing baked. It is in fact a slim cake layer, which is then topped with a cream cheese-gelatin mixture. While that is left to set, fresh strawberries are hulled and halved, to prepare for the jello crown. Continue reading “957. Strawberry Jelly Cheesecake”
For the larger part of Ramadan, this salad has been my iftar meal. It is hydrating, refreshing, delicious, nutritious, and so so easy to put together. This is a recipe where all you do is literally assemble all the ingredients, and you’re done! Continue reading “947. Watermelon Avocado Salad”