Sweet/3 recipes

If you like sweet and buttery, you'll love these little gems. Quick and easy if you use store-bought mini tart shells. Or your could make your own shells out of pastry dough and bake them in a mini muffin pan.

A Chinese inspired stir-fry dish is wrapped into lettuce leaves to serve, and enjoy all the yummy goodness in one wrap!

A delicious cross between cheesecake and pumpkin pie without cheese or the need to bake. If you love cheesecake but have a stomach that is sensitive to cream cheese - this is the one for you.

Pasta coated with a savory Indian spiced pea sauce.

This is a wonderful recipe for either a dinner party or Sunday lunch. Whether or not you use redcurrants in the actual sauce or purely as a decoration depends very much on the time of year and variety of redcurrants you can find. End of summer home-grown redcurrants add a wonderful sweet tartness to the sauce, however imported under-ripe fruits can impart a certain bitterness and are probably best left for garnish. If you do not use fresh berries add a little extra redcurrant jelly.

Egg free, delish cookie dough in the form of pops. Dipped in your favorite chocolate.

So easy to make, and the dish came out super tasty. Instead of green bell pepper, I used sweet red bell peppers, didn't have mint, so used fresh basil leaves instead. Yum.

Sweet coconut-filled bars with a graham cracker crust topped with melted chocolate. So easy and so good.

I made these bars with blackberry preserves instead. I made a simple glaze and drizzled it over the bars once they cooled completely.

This is one of my favorites, and is always a hit when I bring it to potlucks.

Earthy sauteed mushrooms, aromatic toasted pine nuts, chewy-sweet sun-dried tomatoes make this delicious and wholesome couscous salad. Enjoy it as a side dish or serve it as a tasty main meal.

A cinnamon sugary cookie.

This rib-sticking dish was given to me by a Southern relation.

A spicy, flavorful hot drink for Wintertime.

An exciting blend of vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying! I’ll keep it short today. I’d like to think that all or almost all of you already know how to make spring rolls. They are one of my fave finger foods and ever since I’ve come across the oven-baked version, I’ve nominated them as my no1 Savoury Stuff, way better than deep fried street food and packaged crisps/ chips.

This is a great cold salad. The basil and cherry tomatoes marry perfectly with a high-quality sweet balsamic vinegar along with tender-crisp green and yellow wax beans.