Semolina—yeah, we get it, it’s a bit of a love-hate thing. And we know why: flashbacks to dodgy school puddings that were overly sweet, gloopy, and borderline inedible. One of our grandmothers, for reasons that still mystify us, used lemon essence in her semolina despite having a fruit-laden lemon tree right outside her kitchen window. Go figure…

Are you a Christmas cake procrastinator? Do you start every festive season intending to make a gloriously boozy, fruit-packed cake, the kind that you make on Labour Day and put away to beautifully age? Only to realise it's nearly December already and you don’t have so much as a single raisin in the house or the correct sized tin…

Have you got a bunch of egg whites sloshing around after dutifully making hollandaise sauce or creme anglaise? Or is it just us that ends up with an accumulation of whites from time to time? Given the price of eggs, we don’t like to waste any part of a single one, but we don’t always want to bake meringue or pavlova, either…

Can’t get enough of coconut? Same here. We love it in this cake which has slightly retro vibes, and where coconut is represented in creamy, desiccated and extract form. With an amazingly fluffy texture and a ridiculously rich, lime-spiked, creamy frosting, it’s special enough to bring out for an occasion, but without the fuss of a layer cake...

We’re getting our Austria on with these buns; one of us is contemplating a visit and the wish-list itinerary is quickly filling up with Schloss Schönbrunn, sausage, strudel, Strauss, the Christmas Markets at Spittelberg, sachertorte, the Secession Building, and everything to do with Sisi. And schnitzel. All the ’S’ things, basically...

Everyone with a brownie recipe in the known world and beyond claims theirs is The Best Ever. We’ve been making this version for decades now and stake our reputations on it actually being the best. The exact origins are a bit sketchy, long lost in the sands of time and dogged-eared cookbooks...

If you’ve been playing along with the LSC so far, you’ll be bracing yourself for the expected “this isn’t a hard recipe” and true to form, we’re saying “this recipe isn’t hard.” Cooking is all about timing and keeping a tidy bench most of the time, and this recipe has a third factor - breaking things down into manageable sub-tasks...

Rich. Dense. Decadent. No, that’s not a description of Ye; it’s this incredible cake. Flourless chocolate cake is a refined classic, and we think everyone needs a version in their baking repertoire. We love ours (we would!). It's great to bake for a crowd as it will serve 10-12, no worries, and it tastes as amazing as the chocolate and cocoa you use...

OK, so back to your dad. We’re not done with him yet. We’ve dealt with the savoury dads, so let’s address the sweet ones. If he’s a sweet tooth, here’s THE breakfast treat for your Pa; oaty pancakes dripping in gooey caramel sauce with roasted pears.

We’re always looking for ways to level up our breakfast routine because it’s easy to get bored with toast and jam, no matter how artisanal and generally amazing they both are. In our quest for a More Exciting Breakfast, we came across a recipe for Morning Glory Muffins, invented in…

When life gives you rum, you make a cake, no? Well, we do. We don’t touch rum ordinarily as it conjures unfortunate memories of scooping Dark ’n’ Stormies from a plastic bucketful (true story) in our Uni days. Which was not an occasion that crowned anyone with glory, and it’s a miracle we can still face anything flavoured ginger…

Did we mention how it’s World Chocolate Day this month? There’s quite a bit happening in July actually, including Bastille Day, World Snake Day, World Emoji Day, etc. July 1st is International Joke Day, the 2nd is World UFO Day and the 3rd is International Drop A Rock Day. We don’t even know what that is…

It’s World Chocolate Day on the 7th July and we are taking it very seriously this year. What with bad harvests, ageing trees, disease and the economic un-viability of cacao farming leading to declining production and rocketing prices, we are going to scoff our fill of chocolate while we can..

Is it a cake? Is it a cheesecake? It’s both! Because, why not? Lemony, rich and creamy on top, and all buttery-cakeyness in the nether regions, this is where you get to have your cake and eat your cheesecake too. Delicious. And it’s pretty straightforward to make as well…

Yes, we know. Yeast. Y’all are terrified of it. No matter; we will keep rolling out the yeast-y recipes, to the tired tune of “working with yeast is not that hard.” Modern instant dried yeasts are foolproof, unless you throw boiling water over them in which case you’re totally cooked…

It’s not terribly instagrammable. It doesn’t have sexy layers, frosting swirls, or drips of syrupy gorgeousness. It’s a bit plain. It's a seed cake and in decades past it was a favourite on the afternoon tea trolley; we find it darned delicious, in that rich, plain, buttery cake kind-of-a-way…

If our soup this week is virtuous and ‘everything good for you’, Berliners are virtually everything not good for you. White flour. Refined sugar. Jam. The cholesterol-y parts of an egg. Deep-fry oil. But we say ‘what EV-er’ to the nutrition police…

Rise and shine, breakfast freaks. We love our carbs and caffeine in the morning, and when it’s time to flip the script on the usual toast and jam, fluffy pancakes are pretty hard to beat. We like to kid ourselves these ones are a bit healthier than regular pancakes…

What if you could make a cake without the hassle of finding the exact right cake tin?? 'Spring form’ this… ‘bundt tin’ that… ‘square pan’ the other… pfftt. Sometimes it’s all too hard. At least it is in SOMEONE’S house, where the corner kitchen cupboard is the dark…

Like having a Little Black Dress in your wardrobe, every baking repertoire needs an easy, gingery, spicy cake recipe in the mix. (Well, we think it does anyway, and what we say generally goes. We’re not running a benevolent dictatorship here)…