Kamila Kaczmarek

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Kamila Kaczmarek
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Chocolate Vanilla Brulee Cheesecake | Donna Hay

Chocolate Vanilla Brulee Cheesecake | Donna Hay

Blueberry cheesecake with speculoos crust Speculoos are small spiced, caramelised biscuits - the kind you sometimes get with coffee - that originated from Holland and Belgium. They make a great alternative base for cheesecake and work particularly well with blueberries. This dessert is guaranteed to be a crowd-pleaser.

Blueberry cheesecake with speculoos crust Speculoos are small spiced, caramelised biscuits - the kind you sometimes get with coffee - that originated from Holland and Belgium. They make a great alternative base for cheesecake and work particularly well with blueberries. This dessert is guaranteed to be a crowd-pleaser.

Whenever I think of my travels in Italy, I think of hazelnut gelato. My first trip to Italy was when I was 12 years old and it was just me and my Mama. I think I had gelato two or three times every single day of that trip (thanks Mum!). Most of the time, that gelato was straight up hazelnut. There were tons of flavours in every gelateria, but hazelnut was just something different. I could've gone for chocolate, stracciatella, nutella, or vanilla (all my favourites), but in the end, haze...

Whenever I think of my travels in Italy, I think of hazelnut gelato. My first trip to Italy was when I was 12 years old and it was just me and my Mama. I think I had gelato two or three times every single day of that trip (thanks Mum!). Most of the time, that gelato was straight up hazelnut. There were tons of flavours in every gelateria, but hazelnut was just something different. I could've gone for chocolate, stracciatella, nutella, or vanilla (all my favourites), but in the end, haze...

Классический яблочный тарт татен из Франции

Классический яблочный тарт татен из Франции

Classic Lemon Tart is another of my desserts for lemon addicts. This version is on the tart side because that is how I love it. Tweak it to suit your taste.

Classic Lemon Tart is another of my desserts for lemon addicts. This version is on the tart side because that is how I love it. Tweak it to suit your taste.