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A classic cocktail made by shaking tequila, Cointreau, and lime juice with ice, served in a salt-rimmed glass.
A rich, citrus-infused dessert sauce made by reducing Cointreau with orange zest, juice, sugar, and double cream.
A refreshing frozen cocktail made by blending homemade syrup, cherries, lime juice, tequila, and ice until smooth.
Golden pancakes simmered in a caramelised orange and butter sauce, finished with a dramatic flambé of Cointreau and cognac.
An elegant Indian-inspired dessert featuring steamed yogurt, decadent chocolate mousse, creamy pistachio kulfi, and a tangy passion fruit chutney.
Roasted figs stuffed with a honey-nut mixture, topped with sweetened ricotta and served alongside rose water poached dates.
Delicious thin pancakes infused with orange zest, folded and soaked in a boozy, citrus-butter sauce then flamed with liqueur.
Scottish berries macerated in Cointreau served with a homemade creamy mascarpone sorbet and fresh mint garnish.
A sophisticated cocktail blending gin, orange liqueur, and lemon juice with a spoonful of fine marmalade for a citrusy finish.
A refreshing blend of fresh pear, ice, and Cointreau liqueur drizzled with a touch of double cream.
A classic 1920s London cocktail made by shaking cognac, Cointreau, lemon juice, and sugar syrup with ice.