Taste and Recipes (2026)

13/08/2025

Fluffy Blueberry Buttermilk Breakfast Cake 🍰

Ingredients:

Cake Batter

4 cups all-purpose flour

3 tsp baking powder

1 tsp baking soda
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Fυll ᖇecίpe in Coʍmеոτ 💬

13/08/2025

Velvety Vanilla Custard Cream Squares 🍮✨

Ingredients:

Pastry Layers

2 sheets puff pastry, thawed if frozen

Vanilla Custard Filling

2 tbsp unsalted butter

2 tsp pure vanilla extract
.....
Fυll ᖇecίpe in Coʍmеոτ 💬

13/08/2025

Salmon Cakes with Spinach & Feta 🐟🧀

Ingredients:

For the salmon cakes:

500g fresh salmon fillets (or canned, drained)

1 cup fresh spinach, chopped
.....
Fυll ᖇecίpe in Coʍmеոτ 💬

13/08/2025

🍓🌿 Raspberry Rhubarb Crostata – Rustic, Tangy & Beautifully Sweet 🌿🍓
Ingredients:

For the pastry (makes 2 crusts, use 1 for this recipe):

2 cups all-purpose flour

1/4 cup granulated sugar

1/2 tsp kosher salt

1/2 pound (2 sticks) very cold unsalted butter, cut into 1/2-inch cubes

1/4 cup ice water

For the filling (makes 1 crostata):

1/4 cup cornstarch

4 cups sliced fresh rhubarb (about 1 1/4 pounds), 1/2-inch thick

6 oz fresh raspberries

2/3 cup granulated sugar

1 tsp grated orange zest

1/4 cup freshly squeezed orange juice

1 extra-large egg beaten with 1 tbsp water (for egg wash)

Turbinado or demerara sugar for sprinkling

Directions:

Make the pastry: In a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water, pulsing just until the dough comes together. Divide into two disks, wrap, and refrigerate for at least 1 hour (freeze one for future use).

Prepare the filling: In a large bowl, whisk cornstarch with sugar. Add rhubarb, raspberries, orange zest, and orange juice, tossing gently to coat.

Assemble the crostata: Roll out one pastry disk into an 11-inch circle on a floured surface. Transfer to a parchment-lined baking sheet. Pile the filling in the center, leaving a 1 1/2-inch border.

Fold & seal: Gently fold the pastry edges over the filling, pleating as needed. Brush the crust with egg wash and sprinkle with turbinado sugar.

Bake: Preheat oven to 425°F (220°C) and bake for 25–30 minutes, or until the crust is golden and the filling is bubbling.

Cool & serve: Let cool for at least 15 minutes before slicing. Serve warm or at room temperature.

12/08/2025

🍫✨ Dubai Chocolate Cheesecake Cups – Creamy, Crunchy & Luxurious ✨🍫
Ingredients:

1/2 cup (125 mL) kataifi pastry

1/2 cup (125 mL) graham cracker crumbs (or crumbled cookies)

4 tbsp (60 mL) melted butter

1 cup (250 mL) cream cheese

3/4 cup (180 mL) whipping cream

4 tbsp (60 mL) powdered sugar

2 tsp (10 mL) vanilla extract

1/2 cup (125 mL) pistachio cream

1/2 cup (125 mL) melted dark chocolate

2 tbsp (30 mL) chopped pistachios (optional)

Directions:

Prepare the base: In a skillet over medium heat, lightly toast the kataifi pastry until golden and crisp. Remove from heat and mix with graham cracker crumbs and melted butter.

Assemble the crust: Divide the mixture evenly into serving cups, pressing gently to form a base layer.

Make the cheesecake filling: In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the cream until soft peaks form, then fold it into the cream cheese mixture.

Layer the flavors: Spoon the cheesecake mixture over the crust in each cup. Add a layer of pistachio cream, then drizzle with melted dark chocolate.

Garnish: Sprinkle with chopped pistachios for extra crunch and elegance.

Chill: Refrigerate for at least 2 hours before serving to allow the flavors to set beautifully.

12/08/2025

🥕✨ Carrot Cake Loaf with Creamy Frosting – Moist, Nutty & Irresistible ✨🥕
Ingredients:

For the loaf:

1 cup (120g) all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1/2 cup (100g) granulated sugar

1/2 cup (100g) brown sugar

1/2 cup (120ml) vegetable oil

2 eggs

1 1/2 cups (150g) grated carrots, well packed

1 cup (125g) walnuts, lightly toasted and chopped (optional)

For the cream cheese frosting:

4 oz (113g) cream cheese, softened

2 Tbsp (30g) butter, softened

1 tsp clear vanilla extract

1 1/2 cups (188g) confectioners’ sugar

Directions:

Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

Mix dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, and cinnamon.

Combine wet ingredients: In another large bowl, whisk granulated sugar, brown sugar, vegetable oil, and eggs until smooth.

Add carrots and nuts: Stir in the grated carrots and walnuts (if using).

Finish batter: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Bake: Pour batter into the prepared loaf pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Make frosting: Beat cream cheese, butter, and vanilla until smooth. Gradually add confectioners’ sugar and mix until fluffy.

Frost and serve: Spread frosting over the cooled loaf and slice to enjoy.

12/08/2025

🎃🍰 Pumpkin Pie Cheesecake – Silky, Spiced & Perfectly Creamy 🍰🎃
Ingredients:

For the cookie crust:

1 cup (250 mL) cookie crumbs

1 tbsp (15 mL) sugar

2 tbsp (30 mL) butter, melted

For the cheesecake filling:

2 cups (500 mL) cream cheese

1/2 cup (125 mL) sugar

Seeds from 1 vanilla bean (or substitute with vanilla extract)

2 large eggs

1 large egg yolk

1/4 cup (60 mL) cream

2/3 cup (160 mL) pumpkin puree

1 tsp (5 mL) cinnamon

1/4 tsp (1 mL) nutmeg

1/8 tsp (0.5 mL) cloves

Directions:

Prepare the crust: Preheat oven to 325°F (165°C). In a bowl, combine cookie crumbs, sugar, and melted butter. Press firmly into the base of a 10-inch springform pan. Par-bake for 10 minutes, then set aside.

Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Mix in the vanilla bean seeds, eggs, and egg yolk one at a time, scraping the bowl between additions.

Add pumpkin & spices: Stir in cream, pumpkin puree, cinnamon, nutmeg, and cloves until evenly combined.

Assemble & bake: Pour the filling over the crust. Bake for 55–65 minutes, or until the center is just set and slightly wobbly.

Cool & chill: Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.

12/08/2025

🍮🔥 Basque Cheesecake – Creamy, Caramelized & Irresistibly Rustic 🔥🍮
Ingredients:

250 g block-style cream cheese, softened to room temperature

1/2 cup (100 g) berry sugar or caster sugar

2 large eggs

2 tsp vanilla extract

1 cup (240 mL) heavy cream

1 1/2 tbsp (15 g) flour

1/2 tsp salt

Directions:

Preheat oven: Set to 400°F (200°C). Line a 6–8 inch round cake pan with parchment paper, making sure it overhangs the sides for easy removal.

Mix cream cheese & sugar: In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

Add eggs & vanilla: Beat in the eggs one at a time, then add vanilla extract, mixing until well combined.

Incorporate cream & dry ingredients: Slowly pour in the heavy cream, mixing until smooth. Sift in the flour and salt, folding gently to avoid lumps.

Bake: Pour the batter into the prepared pan and bake for 40–45 minutes, or until the top is deeply golden brown with a slight jiggle in the center.

Cool & serve: Let the cheesecake cool in the pan for at least 1 hour before removing. Serve at room temperature or slightly chilled for a creamier texture.

12/08/2025

🍫🌰 Chocolate Hazelnut Babka – Soft, Swirled & Indulgently Rich 🌰🍫
Ingredients:

For the babka dough:

1 cup (240 mL) whole milk, warmed to 110°F (43°C)

1/4 oz (7 g) instant yeast

1/3 cup (67 g) granulated sugar

1 large egg + 1 large egg yolk

1/2 cup (113 g) unsalted butter, softened

4 cups (480 g) all-purpose flour

1 1/2 cups (444 g) chocolate hazelnut spread

1 1/2 tbsp ground cinnamon

For the glaze:

3/4 cup (222 g) chocolate hazelnut spread

1/2 cup (120 mL) heavy cream

1 tbsp (20 g) corn syrup

2 tsp ground cinnamon

Directions:

Prepare the dough: In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until slightly foamy. Stir in sugar, egg, and egg yolk. Gradually mix in flour, then softened butter, kneading until the dough is smooth and elastic (about 8–10 minutes). Cover and let rise in a warm place for 1–1.5 hours, or until doubled in size.

Shape & fill: Punch down the dough and divide into two equal portions. Roll each portion into a rectangle. Spread chocolate hazelnut spread over each rectangle, sprinkle with cinnamon, then roll tightly from the long edge to form logs.

Form the babka twist: Slice each log lengthwise, exposing the layers. Twist the two halves together and place in greased loaf pans. Cover and let rise for 30–40 minutes.

Bake: Preheat oven to 350°F (175°C). Bake for 30–35 minutes, or until golden brown and cooked through.

Make the glaze: Heat heavy cream and corn syrup in a saucepan over medium heat until just steaming. Remove from heat and whisk in chocolate hazelnut spread and cinnamon until smooth.

Finish: Brush the warm glaze generously over the baked babkas. Let cool slightly before slicing.

12/08/2025

🐟🍋 Baked Cod with Crispy Lemon Herb Crust – Light, Flaky & Flavor-Packed 🍋🐟
Ingredients:

Good olive oil

4 center-cut boneless, skinless cod fillets (6–8 oz each)

Kosher salt and freshly ground black pepper

1/2 cup Ritz cracker crumbs (about 15 crackers)

1/3 cup panko (Japanese bread crumbs)

2 tbsp minced fresh parsley

2 tsp minced garlic (about 2 cloves)

1 tsp grated lemon zest

3 tbsp unsalted butter, melted

2 tbsp freshly squeezed lemon juice

Lemon wedges, for serving

Directions:

Preheat oven: Set to 400°F (200°C). Lightly oil a baking dish large enough to hold the fillets in a single layer.

Prepare the fish: Pat cod fillets dry, then season with salt and pepper. Place in the baking dish.

Make the crust: In a bowl, combine Ritz cracker crumbs, panko, parsley, garlic, lemon zest, melted butter, and lemon juice. Mix until evenly coated.

Top the fish: Press the crumb mixture evenly over the fillets.

Bake: Cook for 12–15 minutes, or until the fish flakes easily with a fork and the crust is golden brown.

Serve: Transfer to plates and garnish with fresh lemon wedges.

12/08/2025

🍏✨ Buttery Apple Pie Bars – A Cozy Slice of Comfort ✨🍏
Ingredients:

For the crust:

1 pound (4 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

1/2 cup light brown sugar, lightly packed

2 teaspoons pure vanilla extract

4 cups all-purpose flour

1 1/2 teaspoons kosher salt

1/2 cup chopped walnuts

1 teaspoon ground cinnamon

For the apple filling:

1 1/2 pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (about 3 large)

1 1/2 pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (about 3 large)

2 tablespoons freshly squeezed lemon juice

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

4 tablespoons (1/2 stick) unsalted butter

Directions:

Prepare the crust: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Mix in vanilla extract. Gradually add the flour, kosher salt, walnuts, and cinnamon until well combined.

Form the base: Press two-thirds of the crust mixture evenly into the bottom of a greased 9x13-inch baking pan. Reserve the remaining third for the topping.

Make the apple filling: In another bowl, toss the sliced apples with lemon juice, sugar, cinnamon, and nutmeg until evenly coated.

Cook the apples: Melt the butter in a large skillet over medium heat. Add the apple mixture and cook for about 10 minutes, stirring occasionally, until the apples begin to soften.

Assemble: Spread the warm apple mixture evenly over the crust in the baking pan. Sprinkle the remaining crust mixture evenly on top.

Bake: Preheat the oven to 350°F (175°C) and bake for 45–50 minutes, or until the top is golden brown and the apples are tender.

Cool and slice: Allow to cool in the pan before cutting into bars.

Taste and Recipes

13/08/2025

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