Make this strudel in the spring, when fresh asparagus is at its very best.
Caramelised onions and melted cheese encased in flaky puff pastry is pure comfort food.
This Middle Eastern–inspired pie is wonderful served with chutney and a mixed salad.
A great dish to cook ahead of time and it freezes well, too. Hot or cold, it is great accompanied by a salad, particularly one containing lots of ripe, juicy tomatoes.
Shop-bought puff pastry is a gift to vegan cooks, as most major brands are dairy-free, but check before purchasing. This pie is particularly attractive and is a taste sensation.
Rich and toothsome, this elegant quiche makes a fabulous brunch or lunch. You can use miniature pre-baked tartlet shells to make bite-sized appetisers.
If you love pastry but not its high-fat, high GI composition, then this is the perfect substitute.
Avoid unwanted calories with this skinny quiche that uses sliced courgette instead of pastry. Serve straight from the plate, hot or cold, as the courgette crust doesn’t hold together as solidly as a regular crust.
If you love poppy seeds, you won't want to miss this favourite Eastern European delicacy.
This quick-to-assemble dessert is simply ambrosial.
There's no better ending to a summer meal than a bowl of cobbler drizzled with cream.
These unforgettably decadent treats get their name from their melted chocolate core.
Currants complement the flavour of apples beautifully in these tasty turnovers.
Pomegranates have recently been added to the list of super-foods. It’s the perfect excuse to try out this dessert!
This easy-to-assemble dessert takes all the ingredients from the classic sundae and turns it into a kid-friendly summer pie.
With a shortbread-like crust, cheesecake-like filling and apple–almond topping, this classic torte truly has something to offer everybody.
The combination of kiwi and lime is amazingly refreshing. Perfect barbeque fare.
The jalousie takes its name from a type of French window shutter made with horizontal slats. Using shop-bought puff pastry and raspberry jam makes this sophisticated pastry easy to make at home.
The combination of pears and almonds creates a luxurious, velvety texture in this classic French tart. This tart is delicious served with café au lait.
This is the jam tart that is made as a teatime treat for children of all ages the length and breadth of Italy. The pastry traditionally tends to be rather sweet, but you can reduce the amount of sugar if you prefer.
Moist and buttery with the unmistakable sharp tang of apricots, this torte makes a wonderful dessert cake served either warm or cold with a generous dollop or two of crème fraîche.
Quite often cheesecake baked in the oven will crack as it cools, but cooked in the slow cooker, the steam makes the cheesecake silky smooth while helping to prevent cracking. So do not remove the cover until the end.
Lower in fat than some classic cheesecakes, this recipe combines cream cheese with fat-free fromage frais to make a cheesecake with a light, creamy, almost mousse-like filling with a fresh, lemony zing.
Calories have been slashed from this classic recipe by using the low-fat crust, cutting the number of egg yolks and being economical with the sugar. Using brown sugar adds a richness to compensate for fewer egg yolks.
Simple and easy to prepare, a seasonal fruit tart looks and tastes wonderful. Leftover pastry can be made into jam tarts, which are surprisingly popular with young-at-heart adults and children alike.
The tuile recipe will make more than you need, so store the extras to serve with coffee.
This is a deliciously smooth, plain chocolate tart that can be served warm or cold.
To make the pastry by hand, sieve the flour into a bowl and make a well in the centre. Place the butter and egg yolk in the well and mix to a coarse paste. Draw the flour over egg mixture and chop through with a palette knife. Sprinkle with water and bring the dough together with your hands, kneading until smooth.
No fruit pie will ever taste as good as my grandma’s. Luckily she left me the recipe so I can pass it on to you.
This oozy dessert is begging to be served with lashings of real vanilla ice cream and is at its very best eaten warm from the oven.
'Torte de acelga' is traditionally eaten on Good Friday in Gibraltar, a day on which, according to Catholic tradition, no meat is consumed. It is very similar to other versions of this kind of pie or savoury cake enjoyed in other parts of the Mediterranean.
The Spanish conquistadors brought their love of flan to Mexico. Today, the most common flans are caramel custard and orange flan, but not all flans are sweet. These individual fresh sweetcorn flans make an easy yet elegant side dish. Pair them with the salsa of your choice as a sauce.
This very rich and creamy Spanish baked custard is very easy to make. It is lovely served with a fruit compote.
Pumpkin is a low-calorie vegetable rich in minerals like copper, calcium, potassium and phosphorus. It contains dietary fibre, antioxidants and natural poly-phenolic flavonoid compounds, which convert into vitamin A inside the body. Pumpkin contains no saturated fats or cholesterol, and is one of the foods recommended by dieticians in cholesterol controlling and weight reduction programs. Pumpkin is an excellent source of zeaxanthin, which is a natural antioxidant with UV (ultra-violet) ray filtering actions in the retina, meaning that pumpkin can provide some protection from age-related macular disease.
Apple consumption is associated with a lower risk of death from both coronary heart disease and cardiovascular disease. Finnish researchers studying dietary data collected over 28 years from 9,208 men and women found that frequent apple eaters had the lowest risk of suffering strokes compared with non-apple eaters. Experts attribute the heart-healthy benefits to antioxidant compounds found in apples, which help prevent bad cholesterol from oxidizing and inhibit inflammation. Plus, the soluble fibre in apples has been shown to reduce cholesterol levels.
This British classic is a wholesome meal, low in fat and high in nutrients.
The custom of serving a savoury cake or pie is common in various parts of Italy, especially in regions such as Liguria and Le Marche, as well as in parts of the south. This recipe is for the traditional Easter savoury cake, served traditionally on Easter Monday.
Having a ready-to-use pie crust in the pantry is to know that an impressive dessert is always at hand. This filling is quick and easy and a surefire favourite.
This recipe is great for cheats. By cooking the puff pastry separately, you get pie in no time and you can use tinned mushrooms if you haven’t any fresh ones.
Cottage pie is the name given to a shepherd’s pie made with minced beef instead of lamb.
The perfect way to use up leftover roast chicken, this pot pie is pure comfort food.
For this party-size pie, a white chocolate filling replaces traditional marshmallow.
These biscuit-like cakes filled with marshmallow icing are an all-American favourite adored by kids and adults alike. Perfect for lunch boxes and parties alike.