Pear and Ricotta Crumble

A pear and ricotta crumble is a wonderfully fragrant dessert that brings together the creaminess of ricotta, the mild sweetness of ripe pears, and the coziness of a soft, buttery crust. This version keeps the preparation simple while giving the dessert a homemade feel that is perfect for family meals or weekend baking.

Ingredients

For the filling:

• 500 g ricotta

• 3 eggs

• 150 g powdered sugar

• 3–4 ripe pears, peeled and diced

• A pinch of cinnamon (optional)

For the dough:

• 400 g all-purpose flour

• 2 eggs

• 100 g butter, softened

• 150 g sugar

• 1 sachet vanilla

• 1 tsp baking powder

Preparation

Start by preparing the filling. Place the ricotta in a medium bowl and whisk it briefly to soften the texture. Add the eggs one at a time, mixing until smoothly combined. Sprinkle in the powdered sugar and stir again until the filling becomes creamy and slightly glossy. Fold in the diced pears and, if desired, a pinch of cinnamon for extra aroma. Cover the bowl and refrigerate while you prepare the dough.

For the crumble base, combine the flour, sugar, baking powder, and vanilla in a large bowl. Add the softened butter and eggs. Use your fingertips or a pastry cutter to work the mixture until it forms a soft dough. It should not be completely smooth — a slight crumbly texture is ideal for this dessert.

Lightly butter a round baking pan. Press two-thirds of the dough onto the bottom, creating a compact layer. Spoon the ricotta-pear filling evenly over the top. Crumble the remaining dough over the filling, allowing small pieces to remain loose for a rustic finished texture.

Bake in a preheated oven at 160°C (320°F) for about 40 minutes, or until the top becomes lightly golden and the center feels set. Allow the crumble to cool completely before slicing; this helps the ricotta layers firm up and makes cutting easier.

Serving

Serve the pear and ricotta crumble slightly warm or chilled. It pairs beautifully with a dusting of powdered sugar, a spoonful of vanilla yogurt, or a drizzle of honey. The balance of soft fruit, creamy filling, and crisp topping makes this dessert both comforting and elegant.

 Peach Yogurt and Coconut Granola Verrines

This refreshing verrine-style dessert layers creamy yogurt, juicy peaches, toasted coconut, and crunchy granola into an elegant, no-bake treat. It’s perfect for warm days, quick breakfasts, or light desserts served in individual glasses. The combination of textures makes each spoonful interesting and satisfying.

Ingredients

• 2 ripe peaches, diced

• 400 g Greek yogurt (or vanilla plant-based yogurt)

• 4 tbsp granola or toasted oats

• 2 tbsp shredded coconut

• 1 tbsp honey or maple syrup

• Fresh mint leaves for garnish

Preparation

Begin by preparing the coconut. Heat a small, dry skillet over low heat and add the shredded coconut. Stir occasionally until it becomes lightly golden and fragrant. Toasting the coconut enhances its flavor and adds a pleasant crispness to the final dessert. Once done, remove from heat and set aside.

In a mixing bowl, combine the yogurt with the honey or maple syrup. Adjust the sweetness depending on your preference—ripe peaches tend to add their own natural sweetness, so a small amount of sweetener is usually enough.

Wash, peel, and dice the peaches into small cubes. If peaches are not in season, you can substitute nectarines, mangoes, or pineapple. Fresh fruit works best, but well-drained canned fruit can also be used when necessary.

Assembly

Choose four small glasses or dessert cups. Add a generous spoonful of sweetened yogurt to the bottom of each glass. Follow with a layer of diced peaches, then sprinkle with granola and toasted coconut. Repeat this layering a second time, finishing with a final swirl of yogurt on top.

For garnish, add a peach slice, a pinch of coconut, and a fresh mint leaf. The mint gives a refreshing aroma and a hint of color that makes the verrines visually appealing.

Serving and Tips

These verrines are best served chilled. You can prepare them up to two hours ahead; however, to maintain the crunch of the granola, add it shortly before serving. If you prefer a softer granola texture, assemble the verrines earlier and allow the layers to sit in the refrigerator.

For a healthier version, choose unsweetened yogurt and use fresh fruit without additional sweeteners. For a richer dessert, add a layer of whipped cream or mascarpone mixed with vanilla.

This simple but elegant dessert shows how a few wholesome ingredients can create a refreshing and delightful treat.

 Traditional Liver and Onions 

This classic liver and onion dish is inspired by traditional home cooking that emphasizes simple ingredients and slow, careful preparation. When prepared correctly, the liver becomes tender, flavorful, and surprisingly comforting. The caramelized onions and light pan sauce add richness that balances the earthiness of the meat.

Ingredients

• 1 pound beef liver, sliced

• ¼ cup all-purpose flour

• ½ teaspoon salt

• ⅛ teaspoon pepper

• ¼–½ cup butter

• 2 cups sliced onions

• 1–2 tablespoons chopped fresh sage

• ½ cup beef broth

• ¼ cup dry white wine

• Italian parsley for garnish

Preparation

Start by preparing the coating for the liver. Combine the flour, salt, and pepper in a shallow bowl or plastic bag. Add the liver slices and shake or turn them until all surfaces are lightly coated. This simple flour crust helps the liver brown well and softens its strong flavor once cooked.

In a large skillet, melt a few tablespoons of butter with a splash of oil over medium heat. Add the onions and sauté them slowly, stirring from time to time. As they cook, they will soften and develop a glossy, caramel-like sheen. When the onions are tender and fragrant, remove them from the pan and season lightly with salt and pepper.

Add more butter to the same pan. Place the floured liver slices into the hot skillet and cook for about five minutes, turning once, until nicely browned on both sides. Avoid overcooking, which can make the liver tough.

Return the cooked onions to the pan and gently combine them with the liver. Transfer both to a plate, keeping any pan drippings in the skillet.

Making the Sauce

Pour the beef broth and white wine into the hot pan. Scrape the bottom with a wooden spoon to release the browned bits—this adds depth to the sauce. Simmer until the liquid reduces into a thick, glossy gravy. Taste and adjust seasoning as needed.

Pour the sauce over the liver and onions, garnish with fresh parsley, and serve warm. This dish pairs well with mashed potatoes or crusty bread.

Cheddar Bay Crab Cakes with Lemon Butter

Cheddar Bay Crab Cakes combine the irresistible flavor of cheesy biscuits with a rich, creamy crab filling. These small, stuffed cakes are ideal as appetizers or savory snacks, and the finishing touch of lemon butter gives them a bright, mouthwatering aroma.

Ingredients

For the biscuit dough:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon garlic powder

• ½ teaspoon salt

• 1 teaspoon Old Bay seasoning

• ½ cup cold butter, diced

• 1 cup grated sharp cheddar cheese

• ¾ cup buttermilk

For the crab filling:

• 8 oz crabmeat, drained

• 4 oz cream cheese

• ¼ cup mayonnaise

• 1 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp Old Bay seasoning

• ½ cup chopped green onions

• ½ cup grated Parmesan cheese

• Salt and pepper to taste

For the lemon butter:

• 4 tbsp melted butter

• 1 tbsp lemon juice

• 1 tsp parsley

• ½ tsp garlic powder

Preparation

Start by making the crab filling. Combine the cream cheese, mayonnaise, mustard, Worcestershire sauce, and seasonings in a bowl. Mix until smooth. Fold in the crabmeat, Parmesan, and green onions, taking care not to break the crab chunks. Chill the filling to help it firm up.

Next, prepare the biscuit dough. Mix the flour, baking powder, garlic powder, salt, and Old Bay in a large bowl. Add the cold butter and cut it into the flour until the mixture resembles coarse crumbs. Stir in the cheddar cheese. Pour in the buttermilk and mix just until a soft dough forms.

Assembly and Baking

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Scoop a small portion of dough and flatten it slightly. Add a spoonful of crab filling to the center. Cover with another small piece of dough and pinch the edges to seal. Repeat until all dough and filling are used.

Bake for 15–18 minutes, or until the tops are golden.