125 recipes. Have a look.

A quick loaf of all-purpose and whole wheat flour raised with baking soda and buttermilk, no yeast. Handle the dough lightly and bake it at once.

Flour, salt, a pinch of yeast and water, left to rise overnight and baked in a hot lidded pot for a crackling crust. Start it the evening before.

Heavy cream boiled with sugar and sharpened with lemon juice, poured into glasses and set in the fridge. Start it at least 5 hours before you serve.

A buttery lemon sponge soaked hot with a sharp lemon and sugar syrup that sets into a crisp crust. Prick it deeply so the syrup reaches the middle.

Scrambled eggs, crisp potatoes, black beans and cheddar rolled in flour tortillas and wrapped one by one for the freezer. Reheat one from frozen.

Arborio rice cooked in porcini soaking liquid and stock, with browned crimini mushrooms. Beat in cold butter and cheese with the heat off to keep it loose.

Rolled oats, Greek yogurt and chia set overnight with cocoa and vanilla until thick. Mix it the night before and slice the banana on top in the morning.

Whole cauliflower rubbed with cumin and smoked paprika, roasted until browned and tender, topped with tahini sauce and pomegranate. Serve with flatbread.

Corn tortillas filled with roasted sweet potato and black beans, baked under cumin-chili tomato sauce and cheddar. Warm the tortillas first or they crack.

Chia seeds set in unsweetened soy milk and maple syrup, topped with blueberries and raspberries. Chill for at least 6 hours, so start the night before.

Onions cooked slowly in butter, simmered in white wine and stock under toasted baguette and melted Swiss cheese. Give the onions the full 50 minutes.

Parboiled russet potatoes shaken rough, then roasted in olive oil and rosemary until the edges crisp. The garlic goes in last so it does not burn.

Pastry cones filled with spiced potatoes and peas, baked instead of fried. Serve them hot with chutney; leftovers crisp up again in a dry skillet.

Roasted eggplant and zucchini layered with tomato sauce, béchamel and mozzarella. Let it rest 15 minutes after baking so it slices cleanly.

Coffee-dipped ladyfingers layered with whipped mascarpone cream and dusted with cocoa. Make it the day before; it needs 4 hours in the fridge to set.

Melted dark chocolate and egg yolks, lightened with whipped egg whites. Chill it for 3 hours, so make it in the afternoon for dinner.

Milk dough dumplings fried deep golden brown and soaked in cardamom sugar syrup. Keep the oil low so they cook through, then soak them for 45 minutes.

Herb-packed chickpea patties baked until crisp, tucked into pita with pickles and tahini sauce. Soak the chickpeas for 8 hours, so start the night before.

Overripe bananas, melted butter and brown sugar baked into a cinnamon loaf. The darker the banana skins, the sweeter and moister the bread.

A wet olive oil dough, dimpled in the pan and topped with fresh rosemary and salt. Start about 2 hours before you want to slice it.

Steamed glutinous rice folded through sweet salted coconut milk, served with ripe mango and toasted sesame seeds. Soak the rice for 4 hours first.

Rice soaked with cinnamon, blended, strained and sweetened with sugar and vanilla. The rice soaks for 4 hours, so start in the morning.