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4 recipes · Dessert · Vegetarian · mostly hands-off · sorted by trending

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  • Pavlova with Berries 2 h 5 min 29 min

    Pavlova with Berries

    A crisp-shelled, marshmallow-soft meringue piled with whipped cream and fresh berries, the celebration dessert of Australia and New Zealand. Bake the base ahead and assemble just before serving. Adapted from “Pavlova” in the Wikibooks Cookbook (CC BY-SA 4.0). Gave amounts for the cream, powdered sugar and fruit; the sugar is beaten in gradually rather than folded, and the meringue cools in the switched-off oven, as the source's notes suggest. Photo: Dariusz Więckiewicz, CC BY-SA 4.0, via Wikimedia Commons (“Pavlova Cake”).

    SKSouCrunch Kitchen
    0
    29 min hands-on
  • Crème Brûlée 4 h 3 min 25 min

    Crème Brûlée

    Silky vanilla custard baked gently in a water bath, chilled, then finished with a layer of sugar caramelised until it cracks under the spoon. Adapted from “Crème Brûlée III” in the Wikibooks Cookbook (CC BY-SA 4.0). Doubled to 4 ramekins with vanilla as the flavouring and less sugar on top (1 tbsp per ramekin); the water bath now comes halfway up the ramekins. Photo: Syced, CC0, via Wikimedia Commons (“Crème brûlée at restaurant in Zushi”).

    SKSouCrunch Kitchen
    0
    25 min hands-on
  • Rich Walnut Brownies 1 h 10 min 20 min

    Rich Walnut Brownies

    Dense, deeply chocolatey brownies made with unsweetened baking chocolate and studded with chopped walnuts. One bowl, one small tin. Adapted from “Rich Brownies” in the Wikibooks Cookbook (CC BY-SA 4.0). Halved to fit one 20 cm tin and corrected the gram weights for the sugar, flour and nuts, which didn't match the source's cup amounts; butter chosen as the fat. Photo: Veganbaking.net, CC BY-SA 2.0, via Wikimedia Commons (“Ultimate Vegan Brownies with walnuts, mjune 2010”).

    SKSouCrunch Kitchen
    0
    20 min hands-on
  • French Crêpes 1 h 3 min 30 min

    French Crêpes

    Thin, lacy Breton pancakes from a simple batter of flour, eggs and milk. Eat them the classic way with butter, sugar and a squeeze of lemon, or fill them with anything you like. Adapted from “Crêpes I” in the Wikibooks Cookbook (CC BY-SA 4.0). Flour corrected from 220 g to 125 g to match the source's 1 cup and give the thin batter it describes; resting time set to at least 30 minutes. Photo: Benoît Prieur, CC0, via Wikimedia Commons (“Crêperie Le Bouchon Breton (La Valbonne) - crêpe au sucre (février 2023)”).

    SKSouCrunch Kitchen
    0
    30 min hands-on