March 10 marked the start of Ramadan and desserts are one major category of food that cannot be missing at any holiday table or gathering. If you have a sweet tooth, you'll love Arabic desserts ...

After weeks of baking for the holidays and walking around in flour-dusted clothes, who wants to roll out another cookie? My suggestion: Make a decadent pudding instead. What you’ll need: 4 cups whole ...

Heat the cream, sugar, salt, vanilla bean seeds, and orange peel in a heavy bottom pot. Bring up to a gentle boil. While whisking, gradually drizzle in the semolina, whisking vigorously to avoid lumps ...

• Heat oil in a pan, add the semolina and stir until it turns pink. • Add sugar, stirring until it has melted completely. • In a separate bowl, beat the eggs and add them little by little to the ...

1 cup semolina 1 cup sugar 2 cups water Orange food coloring 1 teaspoon Cardamom 1/4 cup oil 1/2 cup butter Pumpkin seeds Sliced almonds Crushed pistachio Raisins First, we will boil the water with ...

I love semolina pudding, but none of that hard stodgy stuff. I prefer creamy, smooth semolina (hence this being more of a cream than a pudding). There is something very comforting about savouring a ...

Have ready 100g semolina. Grind 10-15 saffron filaments and infuse with 1 tbsp boiling water. Place the semolina in a nonstick pan with 75g white caster sugar. Pour in 1 x 567ml carton full-cream milk ...

Lisa Donovan is a James Beard Award-winning writer and chef who has redefined what it means to be a Southern baker as the pastry chef to some of the South's most influential chefs. Expertise: baking, ...