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Sweet and savory, these carrot and honey muffins are perfect any time of day. They're packed with veggies and sugar-free—the best kind of muffins!

Not having an ice cream maker never stopped us before. We’ve done all kinds of weird stuff in the name of doing it for ourselves.

It’s not hard to make biscuits that hold their shape well while cooking; it’s not hard to make biscuits that taste good and have a melting, buttery texture: what’s hard is to find a biscuit that does all of these things together. This one does it all, and with ease. Like all doughs, it freezes well, so it makes sense – in a smug, domestic kind of a way – to wrap half of this in clingfilm and stash it in the deep freeze until next needed. It’s hard to specify exactly how much icing you’ll…

RICOTTA HOTCAKES These are breakfast pancakes summer-style, ridiculously light, and lemony somehow even without the addition of lemon. If you imagine the flavour of cheesecake combined with a texture that's best, if wordily, described as a kind of souffled griddle cake, . Recipe posted by Nigella

Layers of sponge, with their crisp-carapaced squashy-bellied meringue topping are, sandwiched with tart lemon curd and softly whipped cream, so much better than a lemon meringue pie could ever be.

This is a cinch to make, and easy-easy-easy to eat. If you want to serve it in glasses with rims dipped in sugar and salt, by all means do. But it is so good that, even as someone who is not a committed ice cream eater and no kind of drinker, I find I can spoon it straight into my mouth from the container it's chilled in.

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