Koulourakia Greek Easter Cookies are light and crumbly like shortbread but not too sweet. They’re perfect with a hot cup of coffee or tea! This Koulourakia recipe is quick and easy to make, with flavours of sweet vanilla, sumac and citrus zest.
Easter may still a few weeks away, but you wouldn’t know it judging by the supermarket shelves. They’ve been packed with hot cross buns for weeks, so no wonder it feels like time flies by so quickly.
The busier we get, the faster time flies, which is why we think holidays like Easter are so important.
They’re a chance to slow down and relax. To spend time with those important people in our lives and eat some delicious food along the way! 😀
Like most holidays in Australia, Easter tends to revolve around food. But at this time of year, we find ourselves craving a sweet treat
or two like these adorable Koulourakia – Greek Easter Cookies.
Light and crumbly, ever-so-slightly sweet and with a refreshing citrus burst, you’ll be munching on Greek cookies in no time with this easy Koulourakia recipe.
Summer is calling and it’s time to celebrate! This Easy Australian Pavlova Recipe is all about that crunchy, crumbly meringue shell and soft, pillowy marshmallow centre, topped with lashings of sweet cream and fruit. And with KitchenAid’s new Artisan Mini Mixer, this easy pavlova recipe is ready in 2, 4, 6, 8!
Okay guys, I know there’s been huge debate over whether this simple sweet dessert of meringue, cream and fruit has Australian, New Zealand or even American origins.
But to anyone who’s seriously pondering this, we’ve got only one thing to say:
Just eat it already!
Don’t know about you, but I’m more than happy to share ownership with anybody when Pavlova tastes this good. 😉
No matter which origin story you believe, here’s our Australian version of how we cooked Pavlova growing up.
Burmese Semolina Cake (Shwegyi Sanwei Makin) is rich, moist, subtly sweet. A mouthwatering South-East Asian dessert with hints of coconut.
It’s been a while now since our wanders through Burma/Myanmar.
We had our first taste of Burmese culture and cuisine in Yangon, the country’s former capital, staying in a tiny windowless guesthouse in the heart of the city’s Chinatown district.
At the time, it all seemed like an overwhelming hubbub of new experiences, sights, sounds, and smells.
Hailing from the mysterious countryside of Laos, Pumpkin Coconut Custard is pure sweet comfort food, Asian style. Soft, moist pumpkin is filled with creamy coconut custard then baked into sweet dessert deliciousness.
Okay so I’m gonna straight up level with you.
We’d actually planned to share a different recipe today.
But you know what? To be totally honest, neither of us was feeling it.
We didn’t have that fire in our guts to share it with you – now, now NOW – the way we normally do.
And we think you deserve better than that.
Light, fluffy whipped cream meets cocoa and shredded coconut in this super simple dessert. You’re only 5 minutes and 4 ingredients away from this decadently easy German Chocolate Mousse treat whenever you need it. Right now sounds good yeah?
Hey have you guys noticed it’s been an extraordinarily sweet week here on Wandercooks?
First up we shared one of our tastiest mistakes ever, these deliciously Addictive Scrambled Pancakes, followed up with Grandma’s never-fail Just Plain Easy Homemade Scones.
And this weekend is about to get even sweeter with our pièce de résistance – this gloriously chocolatey and super-easy-to-whip-up 3 Ingredient German Chocolate Mousse.