Syrupy

sugar (about 700 grams) • water (about 500 grams) • orange juice (about 300 grams) • phyllo dough (about 450 grams) • whole oranges • Zest from 3 oranges • sugar (about 250 grams) • vegetable oil (about 250 grams) • milk (about 250 grams) • baking powder • baking soda • vanilla sugar or 2 teaspoons vanilla extract •

sugar (about 350 grams) • water (about 450 ml) • brandy or rum • self-rising flour (about 200 grams; I used whole wheat) and 1/4 cup fine semolina (about 40 grams) • sugar (about 100 grams) • unsweetened cocoa powder (about 80 grams) • salt • vanilla powder • milk (about 80 ml) • melted butter (about 130 grams) • large eggs • Easy Chocolate Ganache

eggs • plain Greek yogurt • coarse semolina • all-purpose flour • baking powder • vanilla sugar or 2 teaspoons vanilla extract • sugar • sunflower oil or other neutral oil • lemon zest • sugar • water • lemon peel

sugar (200 grams) • eggs • vanilla extract • baking powder • all-purpose flour (120 grams) • fine semolina (170 grams) • milk (120 ml) • Lemon zest • Shredded coconut for topping • water (600 ml) • sugar (400 grams) • little lemon juice •

eggs • sugar (210 grams) • vanilla extract • milk (200 grams) • sunflower oil or melted butter (200 grams) • unsweetened cocoa powder (30 grams) • all-purpose flour (200 grams) • baking powder (15 grams) • unsweetened cocoa powder (30 grams) • milk (500 grams) • sugar (210 grams) • sunflower oil or melted butter (200 grams) •

eggs • sunflower oil (about 120 ml) • sugar (about 200 grams) • vanilla sugar or 2 teaspoons vanilla extract • milk (about 120 ml) • baking soda • baking powder • cocoa powder • all-purpose flour (about 325 grams) • granulated sugar (about 400 grams) • rose water • (about 1 2/3 cups) powdered sugar •

sunflower oil (about 355 ml) • unsalted butter (about 115 grams) • powdered sugar (about 120 grams) • brandy (about 60 ml) • fresh orange juice (about 180 ml) • Zest of 1 large orange • baking soda • baking powder • ground cloves • ground cinnamon • all-purpose flour (about 1 kilogram) • granulated sugar (about 400 grams) •

Greek yogurt (200 grams) • vegetable oil (150 grams) • coarse semolina (500 grams) • all-purpose flour (220 grams) • sugar (200 grams) • shredded coconut (150 grams) • eggs • baking powder (20 grams) • salt • vanilla sugar or 2 teaspoons vanilla extract • Zest of 1 lemon • sugar (600 grams) •

unsalted butter, at room temperature (about 60 grams) • sugar (about 200 grams) • eggs • fine semolina (about 270 grams) • all-purpose flour (about 30 grams) • baking powder • ground cinnamon • ground cloves • unsweetened cocoa powder • vanilla sugar or 2 teaspoons vanilla extract • salt • chopped walnuts (about 100 grams) •

phyllo dough (for syrupy desserts) • little melted butter for brushing the phyllo sheets • For the custard: • whole milk (1 liter) • eggs, lightly beaten (use fewer if you prefer) • unsalted butter (for extra aroma, use clarified butter if available) • sugar (200–300 grams) • fine semolina (about 160 grams) • vanilla extract • For the syrup: • water (600 ml) • sugar (600 grams) •