It is an effortless recipe for homemade Vanilla Extract that requires only two ingredients of excellent quality: vanilla pods and 95% rectified spirit. This strong alcohol is an ideal choice for vanilla extract. Although it has its specific taste and odour, unlike rhum or bourbon, it allows the vanilla to centre stage and the colour of the extract comes entirely from the vanilla, not the alcohol. The Homemade Vanilla Extract is quick and easy to make; however, extracting flavour from vanilla pods takes time. Allow at least six months up to a year for the extract to mature, and you will end up with a homemade wonder that will fill your bakes with a fantastic aroma. Find the recipe here.

Keks is a sponge cake with a high content of unsalted butter, packed with dried fruits and almond flakes. It’s baked in a loaf tin and then served generously dusted with icing sugar. Dried fruits – apricots, black currants, sultanas and raisins are soaked in a warm mixture of orange liqueur and orange juice with the addition of orange zest. Keks is buttery, sweet and moist, taste amazing both freshly baked and after a few days. The cake can be prepared in advance and kept tightly wrapped in baking paper and aluminium foil. 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…

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...