Chocolate cake is the epitome of traditional desserts. For as long as I remember, there has always been at least one chocolate cake at the very centre of the family table, no matter the occasion or celebration. And with the end of the year and Christmas being so very close, the time is right for a nice chocolate cake.

Silky white chocolate cream filling, tangy strawberry sauce, soft chocolate layers, all draped in a billowy double chocolate ganache, enriched with vanilla and honey. However, this charming little cake is assembled differently, showing that even the most modest-looking cakes can hide a treasure trove of flavours and surprises inside.

When assembling, work gently but swiftly, as the first roll will be the most delicate to form and transfer. With each new layer, it will become firmer and more stable to work with. Just be patient with it, and it will come together beautifully. Even if the first roll starts to crack while rolling, do not give up; simply speed up the rolling and continue, and it will be fine.

Start by making the strawberry sauce, as it requires some time to cool down and thicken up. Place the strawberries in a wide, heavy-bottomed saucepan, add in the sugar and lemon juice, and mash them lightly with a fork. Set the stove to medium high heat, and let the fruit come to a light boil. Once it starts boiling, mash it into a purée, leaving some of the smaller pieces of fruit throughout the sauce. Let it slowly bubble for 15 minutes, then remove from the heat, and let it cool down to room temperature.

Next, make the white chocolate cream filling. Pour the milk into a heavy-bottomed saucepan, and sift in the cornflour and the plain flour. Whisk well, add in the sugar and vanilla, and whisk again. Place the saucepan over medium high heat, and as soon as it starts to steam, start whisking. From the moment it starts to boil, let it cook for about 2 minutes, or until it starts resembling a smooth, thick pudding. Remove from the heat, whisk in the salt, and let it cool for a minute or two. This will help the chocolate and butter blend more easily into the pudding. Add in the pieces of softened butter, one at a time, alternating with the white chocolate, whisking constantly, until incorporated. Blend in the turmeric, if using. The filling will be glossy and smooth. Cover the top with cling film, and let it cool down to room temperature.

To make the chocolate cake layers, sift the flour, cocoa powder, and baking powder into a large bowl, add in the sugar, salt, and grated chocolate, whisk well, and set it aside. In another large bowl, whisk together the strawberry jam and the oil. They need to be blended very well, so if the jam has pieces of fruit, using an immersion blender can help greatly, as this needs to be as smooth as possible. Once blended, add in the vanilla and milk, and mix again. Pour the wet ingredients over the dry ingredients, and whisk until combined. Take a large baking sheet (30x35 cm), and line it with baking parchment. Pour in the batter and level it as much as possible. It is rather thin, so it should distribute itself well. Bake the cake in a preheated oven, at 200°C, for about 7-8 minutes, or until a toothpick inserted into the very centre comes out clean. The cake will be very thin and soft, so let it cool for about 5 minutes on the baking sheet, and then remove it to a wire rack, with the baking parchment still attached, and let it cool to room temperature.

Before starting the assembly, whip the white chocolate filling with an electric mixer on high, until smooth and creamy, about 2-3 minutes. This will make it lighter and much, much easier to spread. When everything is ready, start assembling the cake.

Trim the edges of the chocolate cake, about a centimetre on each of the sides, and then cut it vertically in three equal strips. This is best done by using a kitchen ruler, for easier assembly. When cutting, cut through only to the baking parchment, of course.

Gently and evenly, spread the white chocolate filling onto the cake. Take the time to do this; it does not need to be rushed. Next, take little dollops of the strawberry sauce, and place them all over the white filling. You can be as precise or casual as you like with the sauce.

Very carefully roll up the first strip of the cake, as you would roll up a roulade. Once that strip is nicely formed, place it onto the very beginning of the next strip, making sure the seams match, and roll the second strip in the same fashion. Place that roll onto the beginning of the remaining strip, and very carefully roll it up. At this point, you can roll the entire cake onto a piece of acetate, and use tape to give the cake more firmness, and make it easier to transfer. Place the rolled cake onto the serving platter, and let it firm up for at least an hour in the refrigerator, preferably two. While it is cooling, make the shiny ganache frosting.

Chop both types of chocolate into fine shards, so they melt more easily into the double cream. Place it into a large bowl, add the butter, honey, and the salt, and set aside. Pour the double cream into a heavy-bottomed saucepan, and let it barely come to a boil. Immediately remove it from the heat, and pour it over the chocolate. Gently mix until it starts to mix and meld. Once combined, cover the top with cling film, and let it cool down and firm up, about an hour. When you are ready to frost the cake, remove it from the refrigerator, and let the cake stand at room temperature for about 10 minutes. Mix the ganache with a sturdy spatula until loosened up, and then frost the cake as desired. Return it to the refrigerator for at least 8 hours, and serve. Yields 16 servings. © Tina Vesić 2020

To me, nothing says winter and holidays like the scent of cinnamon and the aroma of dried fruit, especially figs. The fragrance of rum and whisky, hot plum brandy, the sound of wood slowly crackling in the stove; the magic of wintertime.

Christmas pudding and all similar desserts fall into the category of nostalgic, almost sentimental, desserts. Whether making memories or remembering, the traditional note that it brings is undeniable.

On the topic of tradition, many classic ice cream recipes start with a silky yolk custard, which indeed makes the ice cream quite lavish and smooth. However, the lush texture and velvety mouthfeel can be achieved even without the custard or an ice cream machine. A few simple ingredients, and a few hours of time is all that is needed. The sweetened condensed milk replaces the cooked base, and when combined with the double cream and the rum, it makes the ice cream soft and silky even after freezing.

Plenty of dried fruit soaked in aromatic rum until soft and supple, fragrant toasted walnuts, many crunchy morsels of toasted almonds, and a healthy sprinkling of warm winter spices make this ice cream so very special and perfect for the holidays. It can be served after only a few hours, or after the full night of freezing, it will be delicious either way. And if you are so inclined, add a few crushed Speculaas cookies just before serving and enjoy.

Start by dicing all of the dried fruit. Pour the rum into a large bowl, add in the fruit, mix well, and let it soak in the rum for at least 4 hours. When the fruit is ready, take a large bowl, and add in the sweetened condensed milk and vanilla. Add in all of the dried fruit, along with any remaining rum, and mix on low speed until blended. Add in the ground walnuts, chopped almonds, as well as the spices, and blend once more. The mixture should be sticky and quite fragrant.

In a separate bowl, whip the chilled double cream until soft peaks form, and then add it to the fruit mixture. Using a large rubber spatula, fold the cream through the fruit, until it is completely blended, and the consistency of whipped cream. Every piece of fruit should be covered with the cream. Cover the top of the bowl with cling film, and place it in the refrigerator to freeze. If you like your ice cream softly served, take it out of the freezer after 4 hours. If you prefer it in scoops, let it freeze for 6 to 8 hours. Yields 6 servings.

The older I get, the more I love old-fashioned pies. They are such a comfort for me, both in making, and in savouring, and this little gem is a true beauty. A symphony of tender buttery, flaky layers, tangy berry filling, and a rich dark chocolate glaze.

As many old-fashioned desserts are, it is incredibly rich in flavour, yet utterly humble in ingredients and preparation. One of those desserts that is meant to be made while the lunch is cooking, modest in nature, yet perfectly comforting. The sweetness of the pie dough, the tartness of the berries, the almost bitter chocolate topping, everything melded together in one gorgeous slice.

Any combination of berries will work beautifully in this pie, although my favourite is the blend of plenty of forest strawberries, a handful of redcurrants, and a few cherries. Both fresh and frozen berries can be used, it is only important that they be at room temperature before making the pie.

It is truly best served after a night in the refrigerator, so all the flavours meld together and the fragile layers absorb some of the moisture from the filling, and melt on every bite.

To make the pie dough layers, sift the flour, baking powder, and salt into a large bowl, add in the sugar, and whisk well. Make a well in the centre and add in the butter, honey, and vanilla. Mix with a wooden spoon briefly, until the dough starts to come together, and then gently knead until a crumbly dough forms. At that point, it will be too crumbly, so start adding the icy cold water, one tablespoon at a time, until a soft dough comes together.

Immediately roll the dough out into four discs that are about 15 centimetres in diameter. Place the dough discs on a large baking sheet lined with baking parchment, and bake in a preheated oven, at 180C, for about 8-10 minutes. Watch them carefully as they bake, because they are not supposed to brown, only very lightly on the edges. As soon as they are baked, remove them from the oven, and use a cake ring or a large cookie cutter (15 cm) to trim the edges and make them more even and prettier. Let the layers cool down to room temperature.

To make the berry filling, place the fruit in a large, heavy-bottomed saucepan, add in the sugar, and place the saucepan over medium heat. Once it comes to a gentle boil, let it cook for about 5 minutes, until it starts thickening up. Meanwhile, whisk together the cold water, sifted cornflour and plain flour, as well as the vanilla, and reserve. After 5 minutes of cooking, add in the cornflour mixture, and cook, stirring constantly, until it thickens, about a minute or two. Remove from the heat and immediately add in the diced butter. Mix until it melts entirely into the berry filling. Let the filling cool slightly, so it is lukewarm, and proceed to assemble the pie.

Place the first pie dough layer onto the serving platter, close a cake ring around it, and line it with a strip of acetate, slightly taller than the cake ring. Divide the filling into three equal parts, by either weight or estimation, and spread a third of it onto the dough. Very gently place another pie layer on top, and gently press down so it lays flat on the filling. Spread another third of the filling, and repeat the process until all of the ingredients are used up. Let the pie stand in a cool place for about an hour or so.

Melt the chocolate with the oil in a double boiler or in the microwave, pour it over the pie, and gently shake the platter so it distributes evenly. Let the glaze start setting and then place the whole pie into the refrigerator for at least 8 hours. Let the pie come to room temperature before serving, and serve with strong coffee. Yields 12 servings.

December, the festive month, the prelude to lovely holidays. When everything looks merry and the air is crisp and almost sparkling.

What better way to start the chilly day than with a lovely homemade loaf, full of pistachios, vanilla, and strawberries. Flavourful, vibrant, and deliciously soft.

While it may look complicated or demanding, the dough is incredibly supple and perfect to work with, and comes together in a breeze. Start to finish, it only takes a few hours, making it perfect for breakfast or brunch.

It is best served still warm, topped with icy jam, and a mug of piping hot tea, preferably fruit tea, or even lightly toasted and slathered with vegan butter.

Food colouring is optional, though it adds additional brightness to the baked loaf. If omitted, it will be more pastel after baking.

To make the vanilla portion of the dough, sift the flour into a medium bowl, make a little well in the centre, and add in the rest of the ingredients. Mix with a wooden spoon until a somewhat sticky dough comes together. The hydration of this dough is relatively moderate, so it should not stick to your hands. Knead the dough in the bowl for a minute or two, cover the top with cling film, and set it aside.

To make the strawberry portion of the dough, start by sifting the flour into a medium bowl. Sift in the ground freeze-dried strawberries and whisk really well to distribute them. Make a well in the very centre, add in the rest of the ingredients, and mix with a wooden spoon until the dough comes together. Again, it should not stick to your hands as you knead it, but if you need to, sprinkle in a teaspoon or two of flour, and knead for a minute. Cover the top with cling film, and reserve.

To make the pistachio dough, sift the plain flour and the pistachio flour into a medium bowl, make a well in the centre, and add in the rest of the ingredients. Mix vigorously with a wooden spoon until the dough comes together, and knead it for a minute or two, to make it smooth and supple. Depending on how finely ground your pistachio flour is, you might need to add another teaspoon or so, as you knead, if the dough sticks. Cover the top, and let it rest and rise.

After about an hour in a warm spot, all three portions of the dough will be puffy and ready. Gently knead all three parts, and let them rest for 10 more minutes. Line a small loaf pan (9x18 centimetres) with baking parchment, and set it aside. When the dough is ready, roll out the white part to about a centimetre in thickness, but make sure one side is rolled out to the length of the pan. Roll the remaining two parts of the dough in the same fashion, always making sure one side is matching the pan length.

Dip a pastry brush into cold water and lightly brush the surface of the white part, and gently cover it with the strawberry part of the dough. Gently press down with your palms to make sure the dough is sticking together and that there are no air pockets. Again, brush the top of it with cold water, and top with the pistachio dough. Press lightly, and roll the dough into a somewhat tight roll, starting from the shorter side, so it snugly fits the pan. Transfer the roll into the pan, brush it with the glaze, and let it rise in a warm spot, for about 45 minutes, to an hour.

Brush the top of the loaf with the remaining glaze, and bake in a preheated oven, at 200°C, for 25-30 minutes. Once baked and golden, let it cool down slightly on a wire rack, and serve. Yields one loaf.

Author's note: If you notice the loaf is browning too quickly, make a little cover using an aluminium foil, and continue baking as directed.

I must admit, I have a soft spot for pies, both sweet and savoury. I find them quite comforting and almost nostalgic. Other than that, they usually come together rather quickly, and you can enjoy them in an hour or so, making them perfect for a busy weekday meal.

This is one of the savoury pies I have been making for over 15 years, and next to my Cottage cheese hand pies, a firm family favourite. Rich, golden, crispy, and wonderfully hearty, with plenty of flaky Filo layers, lots of smoked ham, and an abundance of cheese, this is a true colder weather classic.

Ruffled pastry sheets will make the pie billowy and give it a bit more texture, so do make sure they are nicely ruffled and that the cheese is evenly distributed.

Speaking of cheese, be cautious with the amount of salt, and take into consideration how salty the cheese and ham are. Taste and adjust the seasoning of the tomato sauce before preparing the pie; and as always, start with less seasoning, because you can always add more.

It will look incredibly tempting as soon as it comes out of the oven, but do let it rest for a few minutes; it will be easier to slice and enjoy. Serve it with some additional pizza sauce of your choice, a thick yoghurt dip, or if you like spicy food, with some hot sauce and fresh soured cream.

Start by making the tomato sauce. Add the tomato passata into a medium bowl, add in the tomato paste, and whisk it really well. Add in the rest of the sauce ingredients, and mix until combined. Taste the sauce and adjust the seasoning if needed, by adding a bit more salt or sugar.

For the dressing, add both the water and the oil into a saucepan, and place it over high heat. Let it come to a rolling boil, and remove from the heat.

To make the layered pie, start by brushing the bottom and sides of a large round baking pan (30 cm in diameter) with the olive oil and water mixture. This will prevent the pie from sticking to the pan, while still having very crispy bottom and sides. Place four filo sheets in a cross manner onto the baking sheet, covering the bottom completely, and letting the top half of the sheets hang over the sides of the pan. This will be used later to be folded over and cover the top of the pie.

Generously drizzle the olive oil dressing over the filo sheets, or brush using a pastry brush, and then spread one fourth of the tomato sauce evenly all over it. Add one fourth of the ham and cheese filling, spreading it as evenly as you can.

Take four Filo sheets and either tear them up with your hands or chop them up roughly with a sharp knife, and add the shreds on top of the filling. Ruffle them as you place them onto the filling to create more texture. Again, generously drizzle with the olive oil dressing, and spread another fourth of the tomato sauce on top. This can also be done by putting the sauce into a squeeze bottle, if that is easier to handle. Place another fourth of the ham and cheese filling.

Repeat this two more times, until you use up all of the Filo pastry, all of the tomato sauce, and all of the filling. The final layer will be the ham and cheese. Gently fold over the pastry that was hanging from the sides of the pan, to completely cover the filling, and then generously brush it with the dressing. Bake the pie immediately, in a preheated oven, at 220°C, for about 20-25 minutes, or until baked through and crispy. Remove from the oven and let it cool down slightly, then slice into four generous pieces, and serve immediately. Yields 4 servings.

One of the many reasons I love no-knead breads is because of how forgiving, yet rewarding, they are. They are incredibly handy for beginners in baking, too, as they do not require much effort.

As kneading can be a bit daunting when people immerse themselves into working with yeast breads for the first time, these are especially useful, because they only need to be vigorously stirred. It takes just a few hours from start to finish, and the little loaf is ready to be shared and enjoyed.

This particular emerald beauty has an unexpected but welcome addition of pumpkin seed flour, giving it a slightly nutty, and incredibly rich flavour, as well as a gorgeous colour. It also gives a bit of fat to the loaf, since pumpkin seed is naturally higher in fat.

The reason why I mention the fat content is that lean breads have a tendency to become stale rather quickly, so adding a bit of fat helps them remain fresh for longer. My choice is always sunflower oil, for its neutral flavour, but light olive oil works just as well, of course.

This loaf holds its shape quite well, but if you wish for it to have an old-fashioned boule shape, you can most certainly bake it in a small round pan. To me, it is beautiful just as it is; perfect for serving with soups and stews, and also lightly toasted and served with a tangy jam, such as apricot or apple.

Crumble the fresh yeast into a small bowl, add in the water and sugar, whisk well, and let the yeast bubble up and activate. Sift both flours into a large bowl, add the salt, and whisk well. Once the yeast is fragrant and dissolved, make a well in the centre of the dry ingredients, and add it in, along with the oil. Vigorously stir with a wooden spoon until a very soft dough forms. It will look scraggly, but that is fine. Once ready, cover the top of the bowl with plastic wrap, and let the dough rise in a warm spot for about an hour, up to an hour and a half, until it doubles in size.

When the dough is ready, turn it out onto a large baking sheet lined with baking parchment. It will be soft, but using a bit of flour, it is possible to be shaped into a loaf. It does not have to be perfectly round. Let it rise for another 20 minutes or so, while the oven is preheating, and then bake it at 220°C, for about 20-25 minutes, checking often after 20 minutes, so it does not burn. Once baked, generously mist the surface with cold water. This will make it very soft and slightly chewy once cooled. Let it cool slightly, and as soon as you are comfortable handling it, tear it into wedges, and serve. Yields 4 generous servings.

My love for old-fashioned desserts is very well known by now. I truly find their simplicity inspiring, as they show what wonderful sweets can be prepared with a handful of humble ingredients, a few bowls, and a whisk. I especially enjoy old-fashioned cakes in colder weather, even more so towards the end of the year. They evoke fond memories of using a hand walnut mill, the smell of scalding milk and vanilla, the joy of watching a cake being put together.

The charm of this simple, yet incredibly wholesome cake lays in its thin layers and abundant walnut filling. It is filled while still warm, allowing the filling to be absorbed into some of the cake layers. A true walnut symphony.

Speaking of its thin layers, they are best baked separately, but they can be baked in four tins, and then levelled and split in half. However you decide to bake, my seasoned advice would be to divide the batter by weight between the tins, as that will ensure they bake evenly, and meld into the filling when assembled.

Serve this little beauty very well chilled, after at least a night in the refrigerator, with plenty of freshly brewed strong coffee, and good company.

Start by making the cake layers. Sift the flour and the cornflour into a large bowl, tip in the sugar, salt, and the baking powder, and whisk very well. Make a well in the centre and pour in the water, oil, and the vanilla, and whisk until combined. The batter will resemble pancake batter in consistency. Lightly butter eight small round cake pans (15 cm in diameter), and line their bottoms and sides with baking parchment. Divide the batter equally among them, and bake, in a preheated oven, at 200°C, for about 8-10 minutes. They will remain light in colour, but be springy when lightly touched. Of course, check with a toothpick, to make sure they are baked, but not dry. Let them cool in the pans for about 10 minutes, and then turn them out to a large wire rack to continue cooling.

When the cake layers are almost cool to the touch, start making the filling. Add the ground walnuts into a large bowl, add in the sugar, and mix really well. Pour the milk into a deep saucepan, preferably with a heavy bottom, and add in the diced butter. Place the saucepan over medium-high heat, and whisk constantly until all of the butter melts. Let the mixture just barely come to a boil, remove from the heat, and add in the vanilla. Whisk and pour all over the walnuts. Mix gently until all of the walnuts are combined with the milk, and then let the batter stand until it cools down. It will be runny when it is hot, but it will thicken up as it cools.

When the filling is lukewarm, start assembling the cake. Level the cake layers if needed, and place the first one on the cake platter. Place a cake ring around it, add a tall sheet of acetate, and tighten the ring so it stays in place. Divide the filling into seven parts by weight. Add the first part of the filling over the cake layer, level it gently, and place another cake layer on top. Continue stacking the cake in this fashion, until all of the layers and filling are used up. Let the cake stand at room temperature for about two more hours, so the cake layers nicely absorb a portion of the filling, and then place it in the refrigerator for at least 8 hours. Serve in thin slices, with strong coffee. Yields 20 servings.

The moment I first tried ruby chocolate, I fell in love. I have always loved berry desserts, and it seemed like the perfect balance of tartness and sweetness. I love using it in desserts, it adds such a pleasant brightness no matter if it is used as a filling, frosting, or even a light drizzle, as the final addition.

With chilly mornings being more and more frequent, and the holidays approaching, comfort treats are a must. And what better treat than a mug of homemade hot chocolate, along a buttery croissant, and a few moments of peace and quiet away from the busy world.

I have spoken about the difference in hot chocolate textures before, and even though I do love cioccolata calda, sometimes a slightly thinner consistency is just what is needed. Especially for dunking the little end bit of the croissant.

And although I usually top hot chocolate with lots of cream and even more chocolate, this one, however, I love to serve plain, unadorned, letting the sheer beauty of ruby chocolate shine. Feel free to add more cream if you wish, of course, comfort food is always about what makes us feel the best.

Start by chopping up the ruby chocolate bar into thin shards, for easier melting. Even if you are using callets, do cut them into smaller pieces, as they will melt quicker, allowing you to serve the hot chocolate almost immediately. Place a heavy-bottomed saucepan over medium-high heat, and pour in 750 millilitres of milk. Let it slowly heat up and come to a boil. Meanwhile, whisk together the reserved milk, cornflour, sugar, and vanilla. They should form a somewhat thin batter, which is fine.

Once the milk starts gently boiling, add in the cornflour batter, and cook, stirring constantly, for about 2-3 minutes. It will resemble a runny custard, and it will make an amazing base for the hot chocolate. Once thickened, remove it from the heat, and immediately add in the chopped up ruby chocolate. Gently mix until it is almost completely melted, add in the Chambord, if using, and whisk vigorously until everything becomes smooth and blended, and tiny bubbles appear on the surface. Serve it hot, with some freshly whipped double cream. Yields 4 rich servings.

Aromatic cherry wine, a perfect blend of sweetness and tartness, is an amazing addition to desserts. Especially when it is a deeply chocolate fudge cake, paired with dark chocolate ganache filling, and a mousse-like chocolate frosting.

If you ask me, chocolate cakes will always rule over celebration desserts. There is something equally comforting and exhilarating in a tall chocolate cake, especially if it has many layers that meld and disappear into one another. And this cake is just that; with its seven layers of pure chocolate, and a fine amount of lush cherry wine caramel on top.

It is pure magic to witness the glossy blend of wine and sugar, swirling and cooking down into a sticky, sweet sauce. There is plenty of caramel for lavishly topping the fudgy, deeply chocolate layers, and for drizzling each of the rich cake slices once they are on the dessert plates, so do not be modest when embellishing.

As all of my cakes are, this one is quite effortless to make, yet very rewarding. The only part that requires a bit of time is the cherry wine caramel, but it is well worthwhile.

On a final note, I must say, this cake is simply amazing when slightly frozen. I do say that for many of my creations, but this one simply melts on each bite, especially when served with a cup of espresso.

Start by making the cherry wine caramel. Pour the wine into a heavy-bottomed saucepan, tip in the sugar, and gently swirl the pan, in case there is some sugar left on the sides of it. Place it over medium-high heat and let it come to a boil. Once boiling, reduce the heat to medium, and let it simmer gently for about 40 minutes, or until reduced to a third of the volume. Remove from the heat, add a pinch of salt, and whisk well. Set it aside to cool down and thicken up.

To make the chocolate cakes, sift the flour into a large bowl, sift in the dark cocoa powder, and add in the baking powder, baking soda, and salt. Whisk briefly and add in the sugars. Whisk vigorously, and pour all of the wet ingredients, as well as the vanilla bean paste. Whisk until blended, and immediately divide between four small round cake tins (15 cm) lined with baking parchment. Bake the cake layers immediately, in an oven preheated to 180°C, for about 15 minutes. Check them even before the 15-minute mark, to make sure they are not overbaked. Take them out of the oven, let them cool in the tins for about 20 minutes, and then turn them out onto a large wire rack, to cool completely.

To make the ganache, chop up the dark chocolate, and put it in a large bowl. Pour the double cream into a heavy-bottomed saucepan, and place it over medium high. When the cream is just about to boil, remove it from the heat and pour it over the chocolate. Let it stand for about a minute, add in the butter and vanilla, and vigorously mix with a spatula until blended. Tap the bowl on the work surface a few times, tightly cover the top with cling film, and let it cool down to room temperature, so it becomes thick, but still easily spreadable.

To assemble the cake, level the cake layers if needed, and place the first one onto a serving platter. Place a cake ring around it, line it with a tall strip of acetate, and close the ring. Reserve a third of the cherry wine caramel for later. Take two heaping tablespoons of the caramel and drizzle it generously all over the first cake layer. No need to spread it, just drizzle it haphazardly. Carefully spread a third of the dark chocolate ganache on top of it, and top it with the second cake layer. Repeat the process until all of the cake and ganache is used up. Place the cake in the refrigerator for at least 8 hours.

To make the frosting, whip up the double cream with the addition of cocoa powder, icing sugar, and vanilla, until stiff peaks form. Remove the cake from the refrigerator, carefully remove the cake ring and the acetate, and spread the frosting all over it. Drizzle with some of the reserved caramel, and place it back into the refrigerator until serving. Yields 20 servings.

I must admit that my first contact with pumpkin was baked sweet pumpkin, served warm and lightly dusted with cinnamon, around Christmastime. Yet, the humble pumpkin is much more than that. Although notably famous for pies, is incredibly versatile and delicious in savoury dishes, too, especially in soups and stews.

Soups are one of my favourite meals to prepare, purely because they are so simple to make, so effortless, yet almost nostalgic and rewarding. This is one of my autumn classics, enriched by lightly caramelised onions, garlic, ginger, and smoked paprika, rich and delightfully creamy; the definition of colder weather comfort food.

The pumpkin has a distinct hearty, earthy flavour that makes this soup almost sweet at the first spoonful, but with a delightfully piquant aftertaste. I find it is best served immediately, still quite hot from the stove, with extra crispy croutons and a few slices of whole-wheat bread.

If not making it vegan, feel free to add a splash of double cream after letting the blended soup boil once more, casually stirring it through before dividing into serving bowls.

Start by preparing all of the vegetables for the soup. Dice the onion, crush the garlic, and dice the pumpkin and carrots into similarly sized pieces. Take a large pot, add in the olive oil, and let it heat up over medium-high heat. Add in the onion, and cook for about 10 minutes, until fragrant and translucent. Add in the garlic and sauté for only a minute, and then add the pumpkin and carrots.

Cook everything for about 10 minutes, until the pumpkin starts becoming slowly softer, add in all of the spices, mix everything for 30 seconds, and then pour in the hot vegetable stock. Let it come to a rolling boil, and cook until the pumpkin and carrots are tender, about 15 minutes. Using an immersion blender, carefully blend the soup until completely smooth and creamy, and return it to the stove to come to a boil once more. Taste and adjust the seasoning, garnish, and serve immediately. Yields 6 servings.

To me, baking has always been fascinating in that it can give so many various textures by using same ingredients. Incredible what can be created with a sprinkle of flour, a pinch of cocoa, and a few pieces of dark chocolate.

I have always preferred fudge brownies ever since I first taught myself how to make them. Cakey brownies are nice, too, but if I can choose, I will always go for squidgy brownies, preferably with a dark chocolate glaze, and a cup of hot, freshly made espresso.

These little beauties are full of chocolate, roasted pumpkin, and gorgeous autumnal warm spices. Using pumpkin purée gives them a lot of moisture, and makes them even fudgier; and the spices wonderfully pair with dark chocolate. Bear in mind that the pumpkin flavour is very mild, and it will not overpower the chocolate. Feel free to add a bit more cinnamon, if you like it, it pairs very well with chocolate.

And even though there is a slight chill in the air, I have to admit I love placing them in the freezer for about 30 minutes before serving, so they take on a gorgeous ice cream bar texture.

Melt the butter and chocolate in a bain-marie or on the low setting in the microwave until smooth and combined, and set aside to cool down slightly. Place the egg into a large bowl, and beat with an electric mixer on high, for about a minute or so. Tip in the sugars, and continue beating for another few minutes, until the batter becomes much lighter in colour and a lot more voluminous. Add in the pumpkin purée, vanilla, and the melted chocolate, and blend on low speed until combined.

Sift together all of the dry ingredients, and add them into the batter. Using a small spatula, gently fold everything through. It might look dry in the beginning, but keep folding gently, and the batter will come together. Be careful not to overmix it, so the brownies bake fudgy and not dry. Line a small square baking tin (16x16 cm) with baking parchment, transfer the batter, and level it as much as possible. Bake it in a preheated oven, at 180C, for about 20 minutes or so. Because every oven is different, do check them for doneness with a toothpick, to make sure they do not overbake.

Author's note: If you wish to glaze them like I have, you can find the recipe and preparation here.

I am of firm attitude that biscuits, both sweet and savoury, are one of the easiest and most rewarding pastries one can make.

Usually very quick to make with only a handful of ingredients, and there is always an abundance of them, to serve as a delightful snack, or a picnic item. And as a bonus, they do not take that much time to bake, and they can be served warm, right off the baking tray.

These little gems are full of roasted pumpkin, Feta cheese, and spices. The perfect savoury autumnal treat. Feel free to add some thyme, as well, they will pair wonderfully with cheese dips.

I love making them this tiny, but you can definitely make them larger if serving them to the little ones, or as a party hors d'oeuvre.

Place the pumpkin purée to a large bowl, add in the softened butter, and mash with a fork until creamy. It is fine if there are pieces of butter that are still visible. Add in the Feta and mash again, this time until blended. If you want to leave some larger pieces of Feta in the biscuits, you can, they will bake wonderfully either way.

Add in the flour, along with the chilli powder, cumin, baking powder, and the baking soda, and start mixing the ingredients with your hand until a soft, pliable dough forms. If it is warm in your kitchen, place the dough in the refrigerator for 20-30 minutes to firm up. If not, proceed with the preparation.

Lightly flour your work surface and roll out the dough to about 3 millimetres thick. Working quickly, cut out rounds with a small cookie cutter (3 centimetres). Swiftly and briefly, knead the remaining dough, roll it out, and repeat the process. Line two large baking sheets with baking parchment, and arrange the biscuits. They will not spread much while baking, so the baking sheets can be a bit crowded.

Just before baking, brush each of them with a beaten egg and generously sprinkle them with coarse sea salt. Bake in a preheated oven, at 200°C, for about 8-10 minutes, or until golden. Serve immediately. Yields 90 small cheese biscuits.

Pumpkin is a very versatile vegetable. Hearty and rich, it is a lovely choice for both sweet and savoury dishes. It is very affordable, high in antioxidants and vitamin A, and all-round delicious in puddings and pies. And speaking of puddings, they will always have a special place in my heart, because the very first dessert I have ever learnt to make was a simple vanilla pudding. This pudding, however, is far from plain. Caramel base, fragrant roasted pumpkin purée, earthy vanilla, and some whipped cream for good measure guarantee a gorgeous autumnal dessert.

When it comes to the pumpkin purée, you can roast your own sweet pumpkin and then blend it until it is silky smooth, which is what I do; or you can use a shop-bought one, but do make sure it is unsweetened and that is not a pre-made pie filling.

If you choose to roast your own pumpkin, it is very easily done, and you can even add spices and flavourings to suit your wishes. Simply cut the pumpkin lengthwise, remove the seeds and strings, and place the halves, cut side down, on a large baking sheet lined with baking parchment. Pierce it a few times with a sharp knife, and bake at 200°C for about 50 minutes to an hour, until tender and very fragrant. Let it cool down slightly, and blend it completely.

If you like, you can add a drop of dark rum to the pudding right before dividing it between dessert glasses. I find this adds a nice depth of flavour to it, especially because its sharp bite balances the richness of the pumpkin.

Place the pumpkin purée, cornflour, and the dry spices in a blender, and blend them up completely. Pour in 300 millilitres of cold milk, and blend again. The batter will look almost like a smoothie. Heat up the rest of the milk so it is warm, and set it aside. Tip the sugar into a large, heavy-bottomed saucepan, and place it over medium high heat. Cook, without stirring, for about 5-6 minutes, or until deeply amber and fragrant. Do not stir it and do not leave it unattended, as it will burn easily. Remove the saucepan from the heat and very slowly and carefully add the remaining quantity of milk, whisking constantly. Keep in mind that it will bubble up quite a bit.

Scrape in the seeds from half of a vanilla bean, and return the saucepan to the heat. Keep whisking gently until the caramel dissolves into the milk, about 3 minutes or so. Once melted, let the caramel milk come to a simmer over medium heat, and then slowly, in a thin stream, whisk in the pumpkin mixture, and cook, stirring constantly, for about 3-4 minutes, or until thickened. Remove from heat and set it aside for a minute or two, just to let it cool down slightly. Divide it between six dessert glasses, lightly tap them to level them, cover the surface with cling film, and let it cool completely before serving. If desired, top with vegan whipped cream substitute or whipped coconut cream and extra dark chocolate shavings. Yields 6 servings.

Autumn is here, and the time is perfect for homemade soups, full of vegetables and spices. Comforting and warming for the body and the soul. And the only thing a bowl of soup will ever need is a homemade bread roll, crispy, golden, and freshly baked.

Making homemade bread rolls is one of life's simple pleasures. To see the dough form, rise and fill the bowl, become aerated and fragrant, to experience the popping of all of the tiny bubbles created by the fermentation; pure magic.

These soft, golden rolls could not be easier to make. A few humble ingredients, a few hours' time, and they are ready to embellish any meal. Slightly chewy crust, paired by a pillowy soft crumb; a match made in heaven.

On a final note, from time to time I like to lightly brush them with melted butter just as they come out of the oven, while they are still on the baking tray; it gives them a richer flavour, and a slightly softer crust, but that is entirely optional and up to your preference.

Sift the flour into a large bowl, add in the salt and sugar, whisk well, and set it aside. In a medium bowl, whisk together the fresh yeast and the warm water, mix and set it aside for about 10 minutes so the yeast can activate. Once the yeast has activated, make a well in the centre of the flour, pour in the yeast, oil, and the vinegar, and mix with a wooden spoon until a very soft dough forms.

If the dough is too sticky, add another tablespoon of flour, but not more. The less flour is added at this point, the softer the finished rolls will be. Turn the dough out onto a floured surface and knead it by hand for about 5 minutes or so, until it becomes supple and smooth. Place the dough in a large bowl, cover it with a kitchen towel, and let it rise for about an hour, in a warm spot.

Take the risen dough out of the bowl and knead it gently on a very lightly floured surface, then divide it into nine equal parts by weight. Shape each part into a smooth roll, cover them with a clean cloth, and let them rest for about 10 minutes. While the dough is resting, combine the water and baking soda in a container deep enough to dip them in. Whisk vigorously until the baking soda is completely dissolved.

Take a large baking sheet, line it with baking parchment, and place it close to the dough, for easier dough transfer. Dip each roll into the baking soda solution, and immediately place it onto the baking sheet. Allow them to rest for about 5 minutes, and then brush them with the oil and honey, and sprinkle them with sea salt. Bake in a preheated oven, at 220˚C, for about 12-15 minutes, or until golden. Serve warm. Yields 9 rolls.

My love for breakfast pastries dates back to my earliest days of primary school, as the school bakery had them fresh and abundant every morning. A lot of time has passed since those chilly mornings, but my love for pastries remains. Especially if they are like these; rustic, ever so slightly sweet, nice, golden, and crispy on the outside, and pillowy soft on the inside. And that is exactly where the beauty of baking lies, in the complete freedom to make these, and any other pastries, completely to your liking.

These beauties are rolled with delicate and fragrant lavender honey, sweet enough to brighten them up, but not as far as to make them into dessert pastries. The honey melts into the dough itself, almost making them flaky, like laminated pastry, which is marvellous when you unravel them slowly, and dunk them into an icy cold jam. They are best served hot, right off the baking tray, with a tangy jam of your choice, and a large cup of freshly brewed coffee. And if you like your pastries on the sweeter side, do dust them lightly with icing sugar just after serving.

Sift the flour into a large bowl, add in the salt, whisk well, and set it aside. In a medium bowl, whisk together the fresh yeast, sugar, and the warm water, and set it aside for about 10 minutes so the yeast can activate. Once the yeast has activated, make a little well in the centre of the flour, pour in the bubbly yeast, buttermilk, half of the oil, vinegar, and vanilla, and mix with a wooden spoon until a very soft and slightly sticky dough forms. It should not stick to your hands, but if it is, add another tablespoon of flour, but not more, as the dough needs to be as soft as possible. It is better to let the dough rest briefly and knead it again, than to add more flour. Place the dough in a large clean bowl, cover it with a kitchen towel and let it rise, at room temperature, for about an hour, or until doubled in size.

Once the dough is ready, transfer it to a lightly floured surface and knead it briefly, and then divide it into 12 equal pieces. Roll each of the dough pieces into a large circle, about 30 centimetres in diameter, and drizzle a generous spoonful of honey all over it. Roll up the dough into a long log, pinching the seam so it stays tightly rolled. Coil the dough into a swirl, or your favourite shape, and place it on a large baking sheet lined with baking parchment. If you want a more intricate shape, you might need to add a tad more flour, to braid or twist it more easily. Continue shaping and rolling until the dough is used up, and then let the pastries rise in a warm spot for another 30 minutes, to rise again. Just before baking, brush them with a bit of the reserved vegetable oil, and bake them in a preheated oven, at 200°C, for about 15-18 minutes. Serve hot, with a spread of your choice, and a cup of strong coffee.

This is one of my tried-and-tested bread recipes, perfect for those days when it seems that twenty-four hours is simply not enough. Light, ever so slightly sweet crescent rolls, crunchy on the outside, and delightfully soft on the inside.

With colder weather approaching, comfort classics will be on the menu more frequently, and these are simply made for dunking into homemade soups, served hot, straight out of the oven. Moreover, they are particularly good for thicker stews or even sauces.

They can most certainly be baked as regular crescent rolls, but arranging them in this fashion and letting them bake together into a lovely decorative bread gives such a special touch to everyday meals. And if you like, brush them with a dab of melted butter just as they come out of the oven, for a softer crust.

Add the vegan cream cheese and soy milk into a large bowl, and whisk vigorously to combine. Drizzle in the oil, and blend well. At this point, the batter should be smooth and blended. Sift in the baking powder and salt, and whisk again. Finally, sift in the flour and the corn flour, and mix with a wooden spoon until a very soft dough forms and starts pulling away from the sides of the bowl. It should not stick to your hands.

Lightly dust the work surface with flour, and place the dough in the centre. Carefully roll it out into a large circle, about 5 millimetre thick and around 25 centimetres in diameter. Using a sharp knife or a pizza cutter, divide the dough circle into 16 triangles, and roll each one from the wider towards the narrower side, only lightly pressing.

Place a cake ring (23 cm in diameter) on a large baking sheet, and arrange the rolls in a circular fashion, as shown, so they touch. Make sure you place them seam side down, so the weight of the roll stops it from unravelling during baking. Generously mist them with cold water, and bake immediately in a preheated oven, at 200°C, for about 20-25 minutes. Let them cool down slightly, and serve.

Autumn is just around the corner, and the time is right to start preserving fruits and vegetables for the winter months. Jam making is one of my much-loved autumn kitchen activities and plum jam is among my favourites, partly due to the nostalgia, partly due to the effortlessness of the process.

Generally, when making jam, always use ripe fruit. It is the sweetest, most fragrant, and perfect for jams. Of course, before making the jam, do go through the fruit and remove the imperfections or bruises, to make the jam last longer.

This particular jam is very forgiving, requiring very little preparation work, but also very rewarding, with its smooth texture and incredible flavour. Ripe damsons, warm, earthy vanilla, and a drop of dark rum; the perfect combination of signature autumn flavours, perfect for sweet breakfasts, roulade fillings, as well as for simple enjoyment with a smallest teaspoon, right from the jar. Do not fret the dark rum; it is there just as a pleasant undertone, rather than a sharp bite.

Place the plums into a large blender, and blend until they are completely pureed. When they almost resemble a smoothie, strain them into a large pot, preferably non-reactive, and tip in the sugar. Stir briefly, and let the fruit macerate for about 30 minutes.

Place the pot on medium-high heat, and add in the scraped seeds from one-half of a vanilla bean. Let it come to a boil, and then cook, for about 25 to 30 minutes, stirring often, and removing the foam that appears on the surface.

After about 25 minutes, check if the jam has reached its setting point, either by testing with a thermometer or simply dropping half a teaspoon onto a chilled plate, and seeing if it sets or not. If you check using a thermometer, it should reach 105°C, and if you check with a chilled saucer, let the jam stand for about 2 minutes before gently touching it with the tip of your finger. If the surface wrinkles, it is ready. If not, continue cooking for another 5 minutes, and check again in the same fashion.

Once the jam reaches its setting point, remove it from the heat and let it cool down just enough so the surface stops steaming. Add in the dark rum and stir well. Pour the jam into prepared, sterilised jars and close the lids well. Keep it in a dark and cool place, or in your refrigerator, for the best taste. Yields 800 grams of jam.

Pancakes will always be one of the most loved menu items. The true classic, lovely little stacks of deliciousness, perfect to brighten up the breakfast or sweeten up the brunch. There are many types of pancakes, but the simple vegan kind remains my favourite. Uncomplicated and quick to make, and especially delightful enjoyed right off the pan, with plenty of berries, and some melted, still warm, dark chocolate.

There is a long-standing belief that the first pancake has to turn out misshapen, but that mainly happens because pan was not prepared properly. When preparing a pan or a griddle, always heat it over medium-high heat, as the high heat will burn any batter poured into it. In addition to that, before the pancake is cooked, do add the smallest piece of vegan butter on it, let it melt fully, and then wipe the whole surface with a paper towel. Being abundantly careful, of course.

Even though these are chocolate pancakes, they are not overly sweet on their own. Depending on your preference, you can add a bit more sugar to the batter, if you like your pancakes on the sweeter side. I usually serve them with a tart topping, either fresh berries or a berry coulis, so it balances the flavours nicely.

Sift the flour and the cocoa powder into a large bowl. Add in the sugar, salt, and baking powder, and whisk very well. If necessary, sift everything again, to make them light and airy. Pour in the milk, water, oil, and the vanilla, and whisk until combined. If there are a few lumps of flour, it is fine, it is better to leave them to dissolve than to overmix the batter.

Place a large, non-stick pancake pan over medium-high heat, or use a pancake griddle at the same setting. Scoop the batter with a small ladle (80 millilitres), add it to the pan, and let it naturally spread out. Cook each pancake about 1-2 minutes on one side, or until bubbles form on the surface. Gently turn over the pancake and cook for about another minute or so, until the other side is nicely cooked. Serve immediately, with assorted berries or some melted chocolate. Yields 8 large pancakes.

The time between late summer and early autumn is such a wonderful time, and with the sweetest of dilemmas – whether to enjoy the delicious fruit all on its own, to add it to desserts, or to preserve it in sweet syrup for the winter months. Figs, delicate and sweet, are in season just during this time, between summer and autumn. They are naturally fragrant and pair incredibly well with cinnamon, just a tiniest drop of orange blossom water, and dark chocolate.

I am a great supporter of adding fermented milk products to cakes. Especially chocolate cakes. Utmost softness aside, they truly give a unique, delectable flavour to any chocolate cake. Every slice of this little charmer is a true delight, light and velvety, and topped with a tender poached fig, like an amber jewel. Soft and sticky, it almost resembles a toffee pudding in texture.

Serve it well chilled, when the syrup is icy cold, and the figs are soft and bursting with flavour. And by all means, do pour a glass of your favourite dessert wine.

To make the poached fig sauce, very delicately peel the fresh pigs, and remove the stems. Pour the cold water into a large, heavy-bottomed saucepan, add in both types of sugar, cinnamon, and salt, and very gently mix so the sugar starts to dissolve lightly. Place the saucepan over medium-high heat, and let the sugar syrup come to a boil. Cook, without stirring, for 5-6 minutes, or until thickened. Carefully add in the figs, gently shake the saucepan, and lower the heat so the syrup only gently simmers. Simmer the figs, without stirring, until they become soft, but not mushy, about 30 minutes. The syrup should be glistening, and the figs should be tender. Let the sauce cool down completely.

To make the chocolate cake, take a large mixing bowl, and sift in the plain flour and the cocoa powder. Briefly whisk together, and then add in the granulated sugar, cinnamon, and the baking soda, and whisk again. In a separate bowl, whisk together the kefir, oil, vanilla, and the orange blossom water. Pour the wet ingredients over the dry ingredients, and mix until only combined. Line a small square baking pan (18x18 cm) with baking parchment, pour in the batter, and bake it immediately in a preheated oven, at 200°C, for about 15-18 minutes. Test the cake with a toothpick, there should be no crumbs sticking to it when taken out. Let the cake cool down completely in the pan. To serve, place a piece of the chocolate cake on the serving plate, add a fig or two on top, and a generous drizzle of the syrup. Yields 9 rich servings.

No-knead breads are a baking staple. Whether they are slowly rising overnight, or just a few hours in a warm kitchen, they are irreplaceable in home baking. A simple, wholesome everyday loaf that everyone loves.

Just like all no-knead breads, this little loaf requires very little time and effort. It involves no kneading, just vigorous stirring with a wooden spoon until the dough becomes smooth and supple. It takes mere two hours before you are rewarded with a pillowy soft loaf, just perfect for sweet breakfasts or a pot of delicious stew.

Blonde ale, the one I recommend for this recipe, does not give an intense flavour to the baked bread; but the beer itself, when added to the dough, will help make the bread be much lighter, and it will help it rise much quicker. If you prefer a different beer, perhaps one with a stronger flavour, indeed use it, the bread will be amazing with soups and stews.

I recommend baking it in a smaller, round pan if you wish for it to have a traditional boule shape, or bake it directly on the baking sheet if you want a flatter loaf, perfect for toasting or sandwiches.

Sift the flour into a large bowl, add in the sugar and salt, and whisk well. Make a well in the centre, and crumble in the fresh yeast. Pour in the warm water, beer, and oil, and whisk vigorously until the yeast has dissolved. Switch to a wooden spoon and star mixing the dough in a circular motion until the dough starts to form. Mix vigorously for a few minutes, until a very sticky and soft dough forms. Cover the top of the bowl with a clean kitchen towel, and leave it in a warm spot for about an hour, or until doubled in size.

After about an hour, when the dough is bubbly and fragrant, tap the bowl against the work surface so it deflates, and mix it briefly, but energetically, with a wooden spoon, just to help it form into a boule. Transfer the dough to a small baking sheet lined with baking parchment, cover it with a kitchen towel, and let it rise for about 30 minutes in a warm spot. Once the dough rises for the second time, bake in a preheated oven, at 230°C, for about 20-25 minutes. After taking the bread out of the oven, mist it with cold water, so the crust remains soft. Let it cool down only slightly, then break it into large pieces, and serve immediately. © TINA VESIĆ

Summer is the best time for fragrant cakes, full of fruit and light as air. All the best summertime flavours layered effortlessly in one scrumptious little cake. Moist and soft vanilla cake, smooth and delicate ruby chocolate, aromatic hibiscus, and tangy raspberries, all melded together into ten delicious layers.

I have always loved refreshing berry desserts, especially with fresh fruit. Berries always have a slight tartness and make the perfect choice for chocolate fillings. And ruby chocolate ganache, rich and luxurious, pairs perfectly with plenty of fresh raspberries and hibiscus tea, cooked into a sumptuous jelly. Perfectly balanced, slightly sweet, slightly tart; a true slice of summer.

It is a small, but a very rich cake, so chill it well and serve it in generous slices, with your favourite dessert wine.

Start by preparing the ruby chocolate ganache. Heat up the double cream until it almost comes to a boil, and pour it over the chopped up chocolate or the callets and the butter. Mix until it is smooth and blended. Cover the top tightly with cling film, let it cool down to room temperature, and then place it in the refrigerator to cool completely, for at least an hour.

To make the vanilla cake, separate the yolks and the egg whites into two large bowls. Add the salt to the egg whites, and whip them with an electric mixer on high, until soft peaks form. Without stopping the mixer, add in the granulated sugar in a few additions, beating at least 20 seconds between them. Whip until stiff peaks form, and set aside.

Beat the egg yolks with an electric mixer on high for about a minute, just so they become lighter and creamier. Add in the milk, oil, flour, baking powder, and the vanilla, and blend it until smooth. Using a rubber spatula, fold the egg whites into the yolk mixture in three additions, being careful not to deflate them. Fold them through gently, only until no white streaks are showing. Line four small cake tins (15 cm) with baking parchment, divide the batter between them, and bake in a preheated oven, at 200°C, for about 6-8 minutes, or until a toothpick inserted in the centre comes out clean. As soon as they are baked, invert all the cakes onto a large piece of baking parchment, and let them cool.

To make the raspberry jelly, add the fruit into a large pot, add in the sugar, mix well, and set aside. Heat 100 ml of water until it just comes to a boil, and then pour it over the loose tea. Place the lid on the pot where the tea will be steeped, and let it steep for 5 minutes. After about 5 minutes, strain it and let cool down for another 5-10 minutes, while the fruit is macerating. After the tea is ready, purée the raspberries completely, pour in the tea, and place it over medium high heat.

Place the gelatine in a small bowl, pour in 50 millilitres of cold water over it, and set it aside to bloom. Cook the fruit purée until it thickens up and boils down to about half. It needs to be almost a consistency of jam. Once it is done, remove it from the heat, and add in the bloomed gelatine and the vanilla. Mix vigorously until the gelatine is dissolved, and everything is smooth; then set it aside to cool down slightly. Keep it at room temperature so it does not start to set.

The cake layers will cool down quite quickly, so take the ganache out of the fridge, and whip it with an electric mixer on high until lighter in colour and airy in texture. Place the first cooled cake layer on the serving platter and close the cake ring around it. Spread a third of the ruby chocolate ganache over it evenly, and then spread a third of the cooled raspberry jelly over that one. Top with another cake layer, and continue layering until everything is used up. Place the entire cake in the refrigerator for at least 8 hours. To decorate, whip the double cream with a bit of icing sugar and vanilla until stiff peaks form, decorate as desired, and serve. Yields 12 servings.

Abundance of fresh fruit is one of the reasons summer has always been my favourite season. Summer berries are one of life's simple pleasures that will never be outshone.

This lovely crimson smoothie is full of sweet watermelon, mixed berries, and tea. Delicate white tea and just a simple drop of vanilla transform this from a simple smoothie into a true summer dessert dream.

I usually serve my smoothies partially frozen, by freezing them for about 20-30 minutes, and then blending them again. That way, they resemble a sumptuous cross between a sweet summer smoothie and a granita.

Taste the smoothie before freezing it briefly; depending on your taste, you may need to add a spoonful of maple syrup or even raw honey, if you are not making it vegan.

Start by preparing the white tea. Heat 300 ml of water until it just comes to a boil, and then pour it over the loose white tea. Place the lid on the cup where the tea will be steeped, and let it steep for 5 minutes. After about 5 minutes, strain the tea and place the cup into a larger container of cold water, to help it chill quicker, since it needs to be cold.

When the tea is cold, place the chopped watermelon in a large blender, and blend it briefly. Add in all of the berries, and the vanilla, and blend again. Finally, pour in the cold white tea, scrape the sides, and blend until smooth. If using the maple syrup, add it, and let the blender run until smooth. Either serve it immediately, or let the smoothie batter freeze slightly, and serve it partially frozen. Yields 4 generous servings.

Peanut butter is among those humble and delicious spreads that can be prepared at home in a dash, and enjoyed fresh, preferably on a slice of homemade bread, with some tangy jam. The freshness and the full flavour it rewards you with is incomparable to anything that can be bought from a shop.

I generally prepare my peanut butter neutral in flavour, so it can be used in both sweet and savoury dishes, but this one I love as a treat, just perfect for a sweet breakfast with a cup of tea. Flavoured by honey and vanilla, delicious and fragrant, it truly is more suitable as a sweet snack or in desserts.

Acacia honey will always be my favourite for this type of recipes, but you can also use wildflower honey, it will give a marvellous fragrant note to the peanut butter. Even floral honeys, such as orange blossom honey, will work magically in this recipe.

A good thing to keep in mind is that the homemade peanut butter will probably never be as smooth as commercially made ones, and that is fine. And because homemade peanut butters, and nut butters in general, tend to separate as they stand, a bit of oil can come to the top; I like to store my peanut butter in a jar that is ever so slightly larger than necessary, just to make it easier to stir it all through before serving.

Start by lining a large baking tray with baking parchment. Lay out the shelled peanuts evenly, in a single layer, and bake them for 5 minutes, in an oven preheated to 180°C. Take them out of the oven and pour them into a large kitchen towel, and let them cool slightly. Carefully rub the peanuts in the towel until all of the skins come off.

Tip the peanuts into a large bowl, and drizzle over the honey. Using a rubber spatula, mix them well, until they are completely coated in honey. Once again, lay the peanuts on a large baking sheet lined with baking parchment, in a single layer, and bake them in a preheated oven, at 180°C, for about 8 minutes. Carefully remove the tray from the oven; lightly move the peanuts around so they roast evenly, and roast them for about 8 more minutes, or until fragrant and browned.

Remove from the oven, and let them cool down slightly. While they are still warm, add them to a food processor and let it run for about a minute. Turn it off, carefully scrape the sides with a spatula, and blend for a minute more. Repeat this two more times, and then add the oil, salt, and the vanilla, and let the food processor run for about 2-3 minutes more, or until the peanut butter is smooth to your liking.

Taste it, adjust the flavour to your liking, either by adding a teaspoon of honey or another small pinch of salt, and then blend for a minute one last time. Pour the peanut butter into a sterilised jar, close it tightly, and store in the refrigerator up to a month. Yields 450 grams of honey roasted peanut butter.