Though Stella’s dining room is diminutive, its flavors are huge, thanks to the restaurant’s namesake chef and owner Stella ...

In bowl add the semolina, sugar, ground mastic (fennel) and baking powder and blend with a spoon to combine. Add the yogurt and whisk until the mixture is smooth then pour in to the prepared dish and ...

This citrus-y cake pairs perfectly with a warm cup of tea of coffee. Photo / Babiche Martens For this delicious sticky cake, I always make plenty of syrup, and keep extra aside to pour over it before ...

Here’s an authentic semolina and coconut cake (eggless) baked to perfection and soaked in a simple syrup. There’s nothing ...

Melt butter in a heavy-based saucepan. Add semolina and stir until golden in colour. This may take a few minutes. Add the spices, nuts, dried fruit and sugar. Pour in the water and stir until the ...

Adapted for high altitude from “Falling Cloudberries: A World of Family Recipes,” by Tessa Kiros (Andrews McMeel). Makes 1 cake, serves 8. Ingredients CAKE: 1/4 cup butter, soft 1 cup superfine sugar ...

Preheat the oven to 200C. Line the base of a 24cm loose-bottomed round cake tin with baking paper, then grease with coconut oil. Mix the semolina, sugar, almonds and baking powder together in a bowl.

This is a refreshing and easy cake with semolina flour and Greek strained yoghurt. Although it can be eaten warm straight from the oven, it is best eaten when it is cold. Ingredients 500 ml (400g) ...

This is a refreshing and easy cake with semolina flour and Greek strained yoghurt. Although it can be eaten warm straight from the oven, it is best eaten when it is cold. Man freed under Labour early ...