They are absolutely scrumptious, soft, sweet and moist, packed with fruits with aromatic lemon icing and bilberries on top. These amazing Bilberry Muffins with Lemon Icing are perfect for breakfast or teatime, delicious when warm, and taste even better the next day. Bilberries are in season now, and although they’re not as popular as blueberries, stores with European (Polish deli) or Scandinavian food make them available sometimes. Frozen bilberries also are great for this recipe; you can find them easily online. Recipe for Bilberry Muffins with Lemon Icing here…

Packed with bites of walnuts, reasonably sweet biscuits with a hint of saltiness go great with a morning coffee or an afternoon cuppa. But Hup Toh Soh - Chinese Walnut Biscuits, that symbolise happiness for the whole family are traditionally baked for Chinese New Year celebration. They're given as gifts or served to family and friends. The biscuits are round, slightly flat, have crackly edges and resemble walnuts, hence their name. They are so delicious that you will be whipping up at least a batch at any time of the year.  Find the recipe here...

They are extremely light, puffy and soft, filled with homemade plum jam and dunked in the lemon glaze. Polish traditional doughnuts - pączki (pronounced PAUNCH-key) - are our national treasure.  These sweet creations are made from enriched yeasted dough consisted of flour, eggs, fat, milk, then deep-fried (in oil or lard), stuffed with a sweet filling, glazed or sprinkled with powder sugar and eaten the same day. They're traditionally made for Fat Thursday, the last Thursday before Lent fasting begins. Everyone must have at least one doughnut on Fat Thursday. Find the recipe here…

Croissants are a family traditional treat and have been baked in my home since I remember. They are light, soft and have a beautiful crust due to the dough which is a combination of shortcrust pastry and yeasted dough. The croissants can be packed with anything you can think of: plum or strawberry jam, chocolate, caramel sauce or fresh apples in cinnamon. I love them with sweet cherries inside, sprinkled outside with icing sugar and served with vanilla custard on side. They're great for party, picnic, family event or an elegant afternoon tea plate. You will love them with your first bite. Find the recipe here….

Financiers are small cakes made of ground almonds, icing sugar, egg whites, flavoured with brown butter (beurre noisette). They are light, moist, and full of flavour, beautiful to look and so absurdly delicious to eat! Their outsides are browned and crispy, the insides - pillowy soft. The financiers are traditionally baked in small rectangular moulds and therefore they resemble bar of golds. I don’t have a dedicated financier tin so used a mini muffin pan which, believe me, doesn’t affect their taste and structure. The slightly tart raspberries are the perfect accompaniment to the sweetness of the sponges. Find the recipe here….

French Madeleines are my favourite little spongy cakes – so buttery, soft and sweet with a citrusy flavour. They may come with many different flavours - vanilla, chocolate, orange and many more. Some bakers add to the batter poppy seeds or chocolate chips, other glaze ready cakes with lemon-glaze or sprinkle with icing sugar. I like French Madeleines plain only with orange or lemon zest and vanilla extract. The Madeleines are the best straight from the oven, they only need a couple of minutes on a wire rack before you eat them. Find the recipe here…

When this cake appears in our tea-time menu it means we have just started to think about Christmas. The ginger cake smells of cinnamon and cloves which are very Christmassy, is deliciously sweet, very rich moist and sticky. Ginger – fresh and ground - makes the cake a bit spicy and warms up beautifully. The cake is great freshly baked and even better after a few days if you manage to save some. Let it cool completely before you serve it, sprinkle with the icing sugar. Find the recipe here…

We all love apple muffins for a number of reasons. They are quick and easy to make, delicious both straight from the oven and after two days. Great for breakfast, an afternoon tea time and when you have a sweet tooth. The muffins can be made with any apples you can found in a store, however Golden Delicious, Granny Smith or Bramley Apples make them exceptionally delightful and flavoursome. My Apple Muffins are full cinnamon, ginger, walnuts and apple pieces thus they are moist, fragrant and fresh for a few days after baking. Find the recipe here…

This is a traditional polish fruit cake called Placek ze sliwkami I bake in mid-August when first summer plums appear on the markets. This sour-sweet treat is actually an autumnal cake in which traditionally yellow-fleshed dark Hungarian Plums are used. We love homemade Placek ze sliwkami because is very comforting and full of fresh fruits. Perfect to feed the crowd and as a fabulous dessert for a garden party or picnic. If you don’t spot Hungarian Plums on the market or supermarket, other varieties such as Damsons Plums and Italian Prunes Plums work well either. Find the recipe here...

I was convinced there is only one recipe for this classic afternoon tea treat that everyone follows. But after going through many cookbooks and food blogs, watching lots of films, I realised one thing: the perfect scones don't exist... No answer to the question of how to make the perfect scones! Why is that? Because there are as many recipes as there are cooks, and the taste of homemade scones eaten in childhood lasts in us forever. I found my way in making the best scones that taste heavenly, bearing in mind 3 basic rules: the flour is always sieved, the rising agent used reasonably and the dough is handled as little as possible. Find the recipe here…

Banana bread recipe was featured for the first time in American cookbooks in the 1930s. In those days baking soda and baking powder without which making the banana bread was impossible, were introduced into domestic kitchens making baking easier and more accessible for housewives. The first recipe appeared in Balanced Recipes Cookbook in 1933 published by Pillsbury. But popularity was gained in 1950 when the United Fruit Company released Chiquita Banana’s Recipe Book containing this recipe to conquer the American food market and make bananas more palatable for American families. Find the recipe here...

White and brown chocolate chip cookies with currants are full of dark chocolate and sweet dried summer fruits. Simply bitter-sweet harmony. I am happy to announce that 200 cookies, homemade by Polly Eats London have been delivered today to Art Habitat as a part of its marketing campaign. The second equal batch of confectionery will be made and supplied next week. We are ready – all hands aboard - and look forward to this. Try to bake them yourself and you will never forget this amazing texture and taste. Find the recipe here...