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We celebrate the achievements of women all over the world through recipes.

Spinach with Indian Cottage Cheese is a traditional Indian dish with Indian spices transforming boring spinach into a vibrant vegetarian green dish. The Palak paneer is a nice Indian cottage cheese addition. But if you use tofu instead, you end up with a delicious, fulfilling vegan meal.

Hazelnut Praline and Gianduja chocolate are the aristocrat sisters of the common Nutella. Both are 50 or over percent hazelnuts, the rest is sugar and cocoa. No fillers. You can taste the difference and fly to heaven! Crushed pieces of crisp wafer and rice, roasted hazelnut and dark chocolate base adds crunch to the dreamy, fluffy hazelnut praline mousse. Decadent pleasure to indulge in this low-carb French delicacy.

Easy Somlói Galuska is a no-cook version of the original Hungarian sponge cake. Boxed ladyfingers, instant pudding mimic the complex dessert.

This is the famous Somlói Galuska edition of the Diet Desires Newsletter with the Hungarian Sponge Cake recipe with rum-soaked custard, apricot jam, walnuts, raisins and chocolate sauce. Iconic hit!

Aphrodisiac Salad with pomegranate, garlic, watermelon, chilis, cacao nibs, almonds that improve romance, libido, and energy level. Make your loved one fall for this romantic salad by choosing natural aphrodisiacs to improve good feelings or more…The recipe includes rockets, pomegranate, garlic, watermelon, chilis, cacao nibs, almonds. All ingredients improve the libido and energy level.

Balsamic-Glazed Roast Duck has shiny glaze, juicy yet has crispy skin, easy as roast chicken, with roasted veggies baked in the same pan.

Somlói Galuska (Hungarian Sponge Cake) has rum-soaked layers of custard, apricot jam, walnuts, raisins and chocolate sauce. Iconic hit! Somló cake could be called the Hungarian Tiramisu. Except richer and more heavenly complex flavors. A bit of work, but easy to make ahead: rum-soaked layers of soft sponge cake, custard cream, apricot jam, ground walnut, raisins topped with whipped cream and chocolate sauce. The iconic Hungarian dessert was first presented and admired at the World's Fair in 1958 in Brussels.