100 Dishes

Dessert, Sweet

Kheer

Kheer (kheeri, payesh, payasam or phirni) is a sweet dish and a type of wet pudding popular in the indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. it is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. it is typically served as a dessert.

Dessert, Sweet

Kichel

Kichel (yiddish: קיכל, plural kichlach קיכלעך, the diminutive of קוכן kukhn "cake") is a slightly sweet cracker or cookie in jewish cuisine. made from eggs, flour, and sugar, the dough is rolled out flat and cut into bow-tie shapes.commercially prepared kichel are dry, bow-tie shaped pastries sprinkled with sugar. they are traditionally served at the kiddush in synagogues after shabbat services and are also a popular dessert at rosh hashanah.kichlach seem to have developed in central or eastern europe in ashkenazi jewish communities by the nineteenth century and subsequently gained popularity around the world with the diaspora and migrations in the twentieth century. kiddush in early twentieth-century ashkenazi synagogues centered around kichlach, pickled herring, and schnapps. jews in south africa still serve kichel with chopped herring, also a common practice in american synagogues until the 1950s. kichlach are sometimes eaten with another kind of savoury dip or topping.due to their light, airy texture, the cookies are sometimes called "nothings." kichlach have a reputation for being a dry cookie and are often dipped in a hot beverage such as tea. when prepared with matzah meal rather than flour, kichlach can be consumed during the passover holiday.

Dessert, Sweet

Kichel

Kichel (yiddish: קיכל, plural kichlach קיכלעך, the diminutive of קוכן kukhn "cake") is a slightly sweet cracker or cookie in jewish cuisine. made from eggs, flour, and sugar, the dough is rolled out flat and cut into bow-tie shapes.commercially prepared kichel are dry, bow-tie shaped pastries sprinkled with sugar. they are traditionally served at the kiddush in synagogues after shabbat services and are also a popular dessert at rosh hashanah.kichlach seem to have developed in central or eastern europe in ashkenazi jewish communities by the nineteenth century and subsequently gained popularity around the world with the diaspora and migrations in the twentieth century. kiddush in early twentieth-century ashkenazi synagogues centered around kichlach, pickled herring, and schnapps. jews in south africa still serve kichel with chopped herring, also a common practice in american synagogues until the 1950s. kichlach are sometimes eaten with another kind of savoury dip or topping.due to their light, airy texture, the cookies are sometimes called "nothings." kichlach have a reputation for being a dry cookie and are often dipped in a hot beverage such as tea. when prepared with matzah meal rather than flour, kichlach can be consumed during the passover holiday.

Dessert, Sweet

Klappertert

Coconut tart

Dessert, Sweet

Koeksister

A koeksister is a traditional afrikaner confectionery made of fried dough infused in syrup or honey. there is also a cape malay version of the dish, which is a fried ball of dough that is rolled in desiccated coconut called a koesister. the name derives from the dutch word "koek", which generally means a wheat flour confectionery, also the origin of the american english word "cookie", and "sister" can refer to the oral tradition of two sisters plaiting their doughnuts and then dunking them in syrup, so creating this iconic pastry. "sis" can also refer to the sizzling sound.koeksisters are prepared by frying plaited dough strips in oil, then submersing the hot fried dough into ice cold sugar syrup. koeksisters have a golden crunchy crust and liquid syrup centre, are very sticky and sweet, and taste like honey.popular brands include ouma rooi koeksisters, whose founder won the huletts koeksister competition before taking part in the popular south african koekedoor show.a monument of a koeksister in the afrikaner community of orania alludes to the afrikaner tradition of baking them to raise funds for the building of churches and schools.

Dessert, Sweet

Koesister

A koesister or koe'sister is a traditional cape malay pastry often described as a spicy dumpling with a cake-like texture, finished off with a sprinkling of coconut.the inaugural world koesister day was celebrated on sunday, 1 september 2019 at an event hosted at the radisson red hotel v&a waterfront, cape town, south africa, in partnership with vannie kaap. world koesister day is celebrated on the first sunday in september. cape malay koe'sisters are prepared from balls of dough including yeast and flavoured with cinnamon, aniseed, ginger, cardamom and dried tangerine skin powder, deep-frying in oil, allowing to cool, then cooking for a minute in boiling syrup and rolling in desiccated coconut. the frying of dough strips in this manner is of malay/indonesian origin, possibly with indian influence, originally eaten as an unsweetened breakfast savoury brought to south africa with malay slaves, among whom they were known as koe'sisters, apparently suggesting polite gossiping among spinsters. cape malay koe'sisters are different from the afrikaner version called koeksister, which is a crisp and syrupy twisted or plaited doughnut.

Dessert, Sweet

Kugel

Kugel (yiddish: קוגל kugl, pronounced [ˈkʊɡl̩]) is a baked pudding or casserole, most commonly made from lokshen or jewish egg noodles (לאָקשן קוגל lokshen kugel) or potato. it is a traditional ashkenazi jewish dish, often served on shabbat and jewish holidays.

Dessert, Sweet

Kulfi

Kulfi () is a frozen dairy dessert originating in the indian subcontinent during the mughal era in the 16th century. it is often described as "traditional indian ice cream." kulfi is a traditional sweet of the indian subcontinent, where it is commonly sold by street vendors called kulfiwallahs. it is popular in bangladesh, myanmar, nepal, sri lanka, and the middle east and part of the national cuisines of india, pakistan, and trinidad and tobago. kulfi is denser and creamier than ice cream. it comes in various flavours. traditional ones include cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. newer flavours include apple, orange, strawberry, peanut, and avocado. unlike ice cream, kulfi is not whipped, resulting in a solid, dense dessert similar to frozen custard. thus, it is sometimes considered a distinct category of frozen dairy-based dessert. the density of kulfi causes it to melt more slowly than ice cream.

Dessert, Sweet

Lamington

A lamington is an australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. the thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. a common variation has a layer of cream or strawberry jam between two lamington halves.

Dessert, Sweet

Macaron

A macaron ( mak-ə-ron, french: [makaʁɔ̃] (listen)) or french macaron ( mak-ə-ron) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring. the macaron is traditionally held to have been introduced in france by the italian chef of queen catherine de medici during the renaissance. since the 19th century, a typical parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. the confection is characterized by a smooth squared top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. it is mildly moist and easily melts in the mouth. macarons can be found in a wide variety of flavours that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).

Dessert, Sweet

Macaroon

A macaroon ( mak-ə-roon) is a small cake or biscuit, typically made from ground almonds (the original main ingredient), coconut or other nuts (or even potato), with sugar and sometimes flavourings (e.g. honey, vanilla, spices), food colouring, glacé cherries, jam or a chocolate coating; or a combination of these or other ingredients. some recipes use sweetened condensed milk. macaroons are sometimes baked on edible rice paper placed on a baking tray.

Dessert, Sweet

Madeira cake

Madeira cake is a sponge or butter cake in traditional british and irish cookery.

Dessert, Sweet

Malva pudding

Malva pudding is a sweet pudding of south african origin. it contains apricot jam and has a spongy caramelised texture. a cream sauce is often poured over it while it is hot, and it is usually served hot with custard and/or ice-cream. many south african restaurants offer it. the pudding is thought to originally be of dutch then cape dutch origin synonymous with the cape.the pudding gained popularity on the west coast of the us after oprah winfrey's personal chef, art smith, served it for christmas dinner in 2006 to the pupils of the oprah winfrey leadership academy for girls in south africa.there are various theories on the origin of the name. the oxford english dictionary says it comes from afrikaans malvalekker, meaning "marshmallow" (ultimately from latin malva, a mallow). this may arise from a resemblance between the pudding's texture and that of a marshmallow or a similar afrikaner sweet, the malvelekker, made with the extract of marsh mallow. malva is also afrikaans for geranium (in the broad sense, including pelargonium). another botanical theory is that the batter was originally flavoured with the leaves of the lemon- or the rose-scented geranium, varieties of south african native plants. art smith said that according to colin cowie, his hospitality ambassador in south africa, the pudding was named after a woman called malva. another theory is that the sauce originally contained malvasia (malmsey) wine. proponents of this theory include brandy or sherry in the sauce. still others suggest that the pudding was originally accompanied by malvasia wine.jan ellis pudding is a variant.

Dessert, Sweet

Mapopo candy

Cooked papaya, coated with sugar

Dessert, Sweet

Marzipan

Marzipan is a confection consisting primarily of sugar, honey, and almond meal (ground almonds), sometimes augmented with almond oil or extract. it is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. it can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday cakes, wedding cakes and christmas cakes. marzipan paste may also be used as a baking ingredient, as in stollen or banket. in some countries, it is shaped into small figures of animals as a traditional treat for new year's day or christmas. marzipan is also used in tortell, and in some versions of king cake eaten during the carnival season. traditional swedish princess cake is typically covered with a layer of marzipan that has been tinted pale green or pink.

Dessert, Sweet

Melkkos

A spiced milk dessert or snack thickened with flour or sago, made with milk, cinnamon, cardamom, sugar, flour, top with butter and cinnamon sugar

Dessert, Sweet

Melktert

Melktert (, afrikaans for milk tart) is a south african dessert originally created by the dutch settlers in the "cape" (south africa) consisting of a sweet pastry crust containing a custard filling made from milk, flour, sugar and eggs. the ratio of milk to eggs is higher than in a traditional portuguese custard tart or chinese egg tart, resulting in a lighter texture and a stronger milk flavour.the dessert originated among settlers at the dutch cape colony in the 17th century, and is believed to have developed from the dutch mattentaart, a cheesecake-like dessert which was included in the cookbook een notabel boexcken van cokeryen (a notable book of cookery) published by thomas van der noot around 1514. some recipes require that the custard be baked in the crust, while others call for the custard to be prepared in advance, and then placed in the crust before serving. cinnamon is often sprinkled over its surface, and the milk used for the custard may also be infused with a cinnamon stick before preparation. a staple at church fetes and home industries, and commonplace in south african supermarkets, melktert may be served chilled or at room temperature, or slightly warmed.

Dessert, Sweet

Melting moments

Small shortbread biscuits/cookies, may contain jam, icing, be turned into sandwich cookies

Dessert, Sweet

Mousse

A mousse (; french: [mus]; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. it can range from light and fluffy to creamy and thick, depending on preparation techniques. a mousse may be sweet or savory.sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. in the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. mousses are also typically chilled before being served, which gives them a denser texture. additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. sweetened mousse is served as a dessert, or used as an airy cake filling. it is sometimes stabilized with gelatin.savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. hot mousses often get their light texture from the addition of beaten egg whites.

Dessert, Sweet

Mug cake

Small cake cooked inside a coffee mug, typically using a microwave

Dessert, Sweet

Orange cake

Dessert, Sweet

Panna cotta

Panna cotta (italian for "cooked cream") is an italian dessert of sweetened cream thickened with gelatin and molded. the cream may be aromatized with coffee, vanilla, or other flavorings.

Dessert, Sweet

Pannekoek

A pannenkoek (dutch pronunciation: [ˈpɑnəˌkuk] (listen); plural pannenkoeken (listen)) or dutch pancake is a style of pancake with origins in the netherlands. pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their american or scotch pancake counterparts, but not as thin as crêpes. they may incorporate slices of bacon, apples, cheese, or raisins. plain ones are often eaten with treacle (syrup made of sugar beets), appelstroop (an unspiced dutch variety of apple butter) or (powdered) sugar and are sometimes rolled up to be eaten by hand or with cutlery. basic ingredients are flour (plain, self-rising or both), milk, salt, and eggs. the addition of buckwheat flour (up to 50 percent) is traditional, but much less common nowadays. milk can be replaced with soy milk without changing the end result. the ingredients are beaten into a batter of a fairly liquid consistency. a ladle of batter is then pan fried in butter or oil. once the top of the pannenkoek is dry and the edges start to brown, it can be flipped over. the first one is often less than perfect. at home a stack of pannenkoeken can be made in advance so everyone can eat at the same time, or people can take turns at the stove. pannenkoeken can be, and often are, eaten as a main course, served warm; in winter pannenkoeken are sometimes eaten after snert in a two course meal. pannenkoeken are a popular choice for a child's birthday meal in the netherlands and belgium. specialised pannenkoeken restaurants are common in the netherlands and belgium ("pannenkoekenhuizen" = pancake houses). they often offer a very wide range of toppings and ingredients, traditional and modern (e.g. cheese, oregano and salami on a pizza-pannenkoek). dutch and belgian supermarkets offer pre-cooked (microwavable) pannenkoeken as well as pre-made batter and dry flour mixes. the latter only needs added water.

Dessert, Sweet

Pastry cream

Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill éclairs. the most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. custard preparation is a delicate operation, because a temperature increase of 3–6 °c (5–10 °f) leads to overcooking and curdling. generally, a fully cooked custard should not exceed 80 °c (~175 °f); it begins setting at 70 °c (~160 °f). a water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles. adding a small amount of cornflour to the egg-sugar mixture stabilises the resulting custard, allowing it to be cooked in a single pan as well as in a double-boiler. a sous-vide water bath may be used to precisely control temperature.

Dessert, Sweet

Pavlova

Pavlova is a meringue-based dessert. originating in either australia or new zealand in the early 20th century, it was named after the russian ballerina anna pavlova. taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. the confection is usually topped with fruit and whipped cream. the name is pronounced , or like the name of the dancer, which was .the dessert is believed to have been created in honour of the dancer either during or after one of her tours to australia and new zealand in the 1920s. the nationality of its creator has been a source of argument between the two nations for many years.the dessert is a popular dish and an important part of the national cuisine of both australia and new zealand. with its simple recipe, it is frequently served during celebratory and holiday meals. it is most identified with and consumed most frequently in the summer time, including at christmas time.

Dessert, Sweet

Peanut butter cake

Dessert, Sweet

Peppermint crisp tart

South african cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. among the indigenous peoples of south africa, the khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on south african cuisine. subsequent encounters with bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional khoisan techniques of meat preservation. in addition, bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.

Dessert, Sweet

Pineapple tart

Pineapple tart is a small, bite-size tart filled or topped with pineapple jam, commonly found throughout different parts of southeast asia such as indonesia (kue nastar), malaysia (baba malay: kueh tae or kuih tair, malay language: kuih tat nanas), brunei and singapore in various forms.the pineapple tart was possibly invented back in the 16th century when the pineapple, a fruit native to south america, was introduced by portuguese merchants to asia, specifically the malay peninsula. a similarly influenced pastry, known as pineapple cake or pineapple pastry, can also be found in taiwan.

Dessert, Sweet

Poeding

Pudding or dessert, many different kinds

Dessert, Sweet

Profiteroles

A profiterole (french: [pʁɔfitʁɔl]), cream puff (us), or chou à la crème (french: [ʃu a la kʁɛm]) is a filled french choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. the puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. savory profiterole are also made, filled with pureed meats, cheese, and so on. these were formerly common garnishes for soups.the various names may be associated with particular variants of filling or sauce in different places.

Dessert, Sweet

Queen cakes

British and irish queen cakes are cupcakes or sweet buns with, for example, currants, chocolate chips, topped with frosting, south african queen cakes are cupcakes, served plain or topped with sprinkles, traditionally served with tea

Dessert, Sweet

Romany creams

Chocolate and coconut cookies with a chocolate filling

Dessert, Sweet

Rosette

Rosette cookies are thin, cookie-like fritters made with iron molds that are found in many cultures. the name rosettbakkels comes from norwegian. rosettes are crispy and typified by their lacy pattern. rosettes are traditionally made during christmas time. rosette recipes are popular in the united states among families with scandinavian ancestry. they are made using intricately designed rosette irons. the batter is a blend of wheat flour, eggs, sugar and whole milk. the iron has a handle with a bow shape attached to the outermost. the iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. the iron is lifted from the oil after a short time and the rosette is separated from the iron. usually, the edges of rosettes are dipped into frosting or sugar.swedish timbale can be made with rosette batter using a timbale mold instead of an iron. these can be made with savory fillings like creamed chicken and mushrooms.

Dessert, Sweet

Rusk

A rusk is a hard, dry biscuit or a twice-baked bread. it is sometimes used as a teether for babies. in some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. in the uk, the name also refers to a wheat-based food additive.

Dessert, Sweet

Sago pudding

Sago pudding is a sweet pudding made by combining sago pearls with either water or milk and adding sugar and sometimes additional flavourings. it is made in many cultures with varying styles, and may be produced in a variety of ways. southeast asia, especially indonesia and malaysia, produces the majority of sago. in malaysia, sago gula melaka is a sago pudding made by boiling pearl sago in water and serving it with syrup of palm sugar (gula melaka) and coconut milk.sago pudding is also a popular delicacy in new guinea. in the uk, "sago pudding" is generally made by boiling pearl sago and sugar in milk until the sago pearls become clear, and thickening it with eggs or cornflour. depending on the proportions used it can range from a runny consistency to fairly thick, and can be similar to tapioca pudding or rice pudding. in the uk "sago pudding" is often referred to as "frog spawn" as it is made using pearl sago. tapioca pudding is similar in that it too can be made using pearl tapioca – it can also be called "frog spawn" but is generally made using flake tapioca in the north which results in a finer, more grainy, consistency. it is mentioned in passing in season one, episode four of jeeves and wooster.

Dessert, Sweet

Shortbread

Shortbread or shortie is a traditional scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. unlike many other biscuits and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda. shortbread is widely associated with christmas and hogmanay festivities in scotland, and some scottish brands are exported around the world.

Dessert, Sweet

Sjokoladekoek

Chocolate cake

Dessert, Sweet

Skuinskoek

Diagonal-shaped aniseed-flavored doughnuts

Dessert, Sweet

Soetkoekies

Cookies (biscuits), may be made with spices, wine, or be simple shortbread cookies

Dessert, Sweet

Sorbet

Sorbet (), also called "water ice", is a frozen dessert made from sugar-sweetened water with flavoring – typically fruit juice, fruit purée, wine, liqueur or honey. generally sorbets do not contain dairy ingredients, while the sherbets do.

Dessert, Sweet

Souskluitjies

Sweet dumplings with cinnamon

Dessert, Sweet

Steamed pudding

Dessert, Sweet

Sticky toffee pudding

Sticky toffee pudding, also known as stp or as sticky date pudding in australia and new zealand, is a british dessert consisting of a moist sponge cake, made with finely chopped dates, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream. it is considered a british classic by various culinary experts, although the origins of the contemporary dish are only in the middle of the twentieth century.

Dessert, Sweet

Strawberry tart

Strawberry pie is a dessert food consisting mainly of strawberries.

Dessert, Sweet

Strudel

A strudel (, german: [ˈʃtʁuːdl̩]) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. it became popular in the 18th century throughout the habsburg empire. strudel is part of austrian cuisine but is also common in other central european cuisines. in italy it is recognized as a traditional agri-food product (pat) of south tyrol.the oldest strudel recipes (a millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the wienbibliothek im rathaus (formerly wiener stadtbibliothek). the pastry descends from similar near eastern pastries (see baklava and turkish cuisine).