The tasty morsels are a great way to sneak in some extra vegies without the kids noticing.
These are fabulous. The worst thing you can say about them is that once you eat one of these you will be forever spoilt from ever enjoying a store made muffin again. You will need to start these the day before.
SUPERFOODS: CUMIN, TURMERIC, EVOO, GINGER, CINNAMON, COCONUT MILK. Many cultures around the world use curry to bring incredible, robust flavour to cooking. With this Curry Chicken recipe, Chef Suzanne Barr created her own spice blend to put her individual stamp on this dish. It ended up being such a hit, that Chef Barr was able to...
James Martin Crab Beignets are made with fresh blue crabmeat, mascarpone cheese, shallot, fresh chives, and coated in a beer-infused batter. This British appetizer, perfect for snacks or sides, takes about 30 minutes to prepare and serves 6-8 people.
Imagine hot, tasty morsels of salmon melting in your mouth alongside soft buttery potatoes, creamy soup and fresh dill…. just the thing to warm you up on a cold winter afternoon, right? The d…
Gurkensalat is a traditional chilled German cucumber salad featuring sliced cucumbers and onions marinated in sour cream, vinegar, and herbs.
Burns Night is just days away, so why not celebrate with your own homemade haggis. Danny Kingston shares his favourite haggis recipe for this traditional Burns Night staple, which is surprisingly easy to make.
Same as the other krokets but with goulash spices and red peppers. Very tasty! These delicious homemade morsels are made with only top notch ingredients, real butter, beef, and spices. Crunchy on the outside and creamy and smooth on the inside to the pallet with no pasty after taste. This item cannot be shipped: We generally do not ship this product because it temperature sensitive. If you wish to try it, we can ship them with ice packs, available for purchase on our website $1.25 each, but we will not guarantee safe delivery and there will be no refunds. We would also suggest Express Post. You will be contacted before shipping to make sure there is no misunderstanding. They are available for local deliveries. Ingredients: Beef broth (water, beef, beef bouillon cube [sulphites]), Beef, Wheat flour, Whipping cream (cream, milk, cellulose gel, carrageenan, cellulose gum), Toasted wheat crumbs (wheat, rye, barley), Butter, Onion, Red bell pepper, Liquid egg whites, Tomato paste (tomatoes, citric acid), Spices, Salt, Corn starch Contains: Wheat, Rye, Barley, Milk, Egg, Sulphites Cooking instructions
Are you ready to take your vegan culinary skills to the next level? This vegan salt and pepper prawns recipe makes a great appetiser for parties when you’re looking to impress. It’s guaranteed to get your guests talking as they won’t believe these tasty morsels are 100% vegan!
Easy 4 Ingredient No Bake Chocolate Cookies made with rice cereal, coconut, white chocolate and milk chocolate.
If it weren’t for the fact that I am fairly confident that this blog hasn’t reached epic readership proportions (yet), I would be reluctant ...
This quantity is enough to mix with enough apples or pears for one pie, crisp, or cobbler. (Using 6 to 8 cups of fruit per recipe. Of course, you can use more, or less of the mincemeat mixture if you wish.) Simply toss the desired amount with your sliced fruit and proceed with the recipe. Because the candied oranges are sweetened and the mixture has brown sugar in it, you can reduce the sugar by 3 tablespoons, or more (because it's so flavorful) in whatever recipe you're using. Dried currants or cranberries can replace the raisins, for a different look or flavor. This will keep for weeks, or even months, before you plan to use it. The taste of the brandy will mellow nicely the longer it sits. In lieu of brandy, try dark rum, whiskey, or orange liqueur, such as Grand Marnier.
These tasty morsels are like savoury muffins and disappear in a flash. Served warm or cold, they are delectable.
Coffee chia pudding- an easy and tasty make-ahead breakfast with a morning shot of caffeine. If your mornings are very busy and you are skipping breakfast because you don't want to skip the coffee and there is no time to enjoy both then, this chia pudding with coffee is the perfect solution for you. It's vegan and gluten-free.
Originating from the Loire valley of France, this is a classic way to turn an inexpensive cut of meat into a delicious dish. Serve with crusty French bread as a first course or light meal.
Niter kibbeh (Ethiopian spiced clarified butter) is a fantastic substitute for regular butter. It has a delicious out-of-this-world flavor you will fall in love with!
My son made these delicious cheesy bread rolls using our huge bag of doves strong white flour. They resemble the classic Scottish crusty morning roll of my childhood and are soooo delicious fresh out of the oven. He made quite a mess of the kitchen and completely covered my Kitchen Aid in flour but hey … Read More
Easy 4 Ingredient No Bake Chocolate Cookies made with rice cereal, coconut, white chocolate and milk chocolate.
If it weren’t for the fact that I am fairly confident that this blog hasn’t reached epic readership proportions (yet), I would be reluctant ...
These cheese and vegemite scrolls are simply fantastic, and any fan of vegemite will love them.
These were awful: so truly awful that I will happily never make a Mokatine ever again. I hate to blame the recipe, but there were more holes in it than a sieve. The official recipe from the BBC Food website - where I download them every week - had dodgy quantities, vague instructions and the method was so full of grammatical errors that it seemed apparent that no-one had thought to proof read it before publishing. I think it's meant to be a variation of the Mokatines in Mary Berry's Baking Bible, but I couldn't make much sense of either one. It could just be me, but it was a nightmare! I suppose it didn't help that I was on a time limit this weekend so really could have done with it going a lot smoother than it did. For the first time it felt almost like a real Technical Challenge and I hated it! Obviously I had a lot longer on the clock than the bakers to account for photographing/tidying up etc. but it was still ridiculously stressful! The original recipe can be found on the BBC Food website here (although I really wouldn't recommend it), and it's also below edited with my notes and photographs. Ingredients: For the genoise sponge: 40g/1½oz butter 3 large free-range eggs 75g/2½oz caster sugar 65g/2¼oz self-raising flour 1 tbsp cornflour For the coffee icing: 50g/1¾oz butter 1 tbsp instant coffee - make sure this is a powder (not the granules pictured) as it dissolves better 225g/8oz icing sugar, sifted For the crème beurre au moka: [These are the quantities I used from the original recipe, but you need to double them to make enough.] 40g/1½oz caster sugar 1 large free-range egg yolk 75g/2½oz softened butter 2 tsp coffee essence - be warned, this is near impossible to find. I checked Aldi, Lidl, Tesco, Morrisons and Waitrose before calling in to a local cake shop, Fairy Dust Cake Shop, to ask for help. The lovely Helen gave me lots of advice for alternatives, but my mum managed to find this brand - the exact one Helen told me to look out for! - hidden on a bottom shelf in Asda. Top tip: go to Asda for coffee essence! To assemble: 4 tbsp apricot jam 100g/3½oz chopped almonds, toasted (Waitrose do packs of 100g chopped almonds - saves so much time with the preparation!) EITHER 100g/3½oz white ready-to-roll fondant icing with brown gel food colouring OR 100g brown fondant icing (Tesco have packs of 5 x 100g colours - one of which is brown - for £3.99. It saves so much faffing, and the other colours will definitely come in at a later date.) Method: Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a shallow 18cm/7in square cake tin and line the base with baking parchment. I didn't have a shallow tin, but a loose-bottomed deep 18cm tin seemed to work fine. For the genoise, gently melt the butter, then set to one side to cool slightly. Measure the eggs and sugar into a large bowl or a free-standing electric mixer with a whisk attachment and whisk at full speed until the mixture is pale, mousse-like and thick enough to leave a trail when the whisk is lifted from the mixture. Sift the flours together into a bowl. Carefully fold half the flour into the egg mixture. Then gently pour half the cooled butter around the edge of the mixture and fold in. Repeat with the remaining flour and butter. I hate this stage of a genoise as I'm always terrified I'm either going to knock all of the air out or leave huge lumps of flour/butter. Don't be overly gentle (as I always am) but equally don't go overboard on the mixing and destroy all the air! Pour the mixture into the prepared tin. Bake for 35-40 minutes until well risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. It's extremely delicate, so be careful when handling the sponge! To make the coffee icing, DO NOT FOLLOW THE ORIGINAL RECIPE: IT'S RUBBISH. The BBC say to: "measure the butter into a small pan and gently heat until the butter is melted. Remove from the heat and stir in the coffee powder until dissolved. Add the icing sugar and beat until smooth and glossy. Set aside to thicken." This does not work. At all. I tried it twice and each time it was a total disaster - these quantities create icing sugar with lumps of coffee and not a smooth frosting as expected. On my second attempt I managed a more even sandy consistency (the type you get with a Hummingbird Bakery frosting recipe before you add the milk to bind it together) but I abandoned it with a thoroughly overdramatic flourish on the verge of a meltdown. Both times however, proved that there just isn't enough liquid to create the desired result. Instead, I tried my own method - third time lucky - using what little baking knowledge I could muster in a mad panic and it worked like a treat. Melt the butter in a small pan and stir in the coffee powder (definitely not granules as I tried to start with - they don't dissolve properly). Pour this coffee mixture onto the icing sugar and mix them together until it forms a sandy consistency. Add a splash of milk - a little at a time - and beat with a wooden spoon until the mixture comes together to a thick, smooth buttercream. Cover and set aside until you're ready to use it. For the crème au beurre moka, measure the sugar and 2 tablespoons water into a small heavy-based pan. Heat very gently until the sugar has dissolved - remember to let it dissolve on its own: don't feel the need to keep staring the sugar. Bring to the boil then boil steadily for 2-3 minutes or until the syrup is clear and forms a slim thread when pulled apart between 2 teaspoons. (CAUTION: melted sugar is very hot. Take care not to burn yourself). Put the egg yolk into a small bowl and give it a quick whisk to break it up. The original recipe had the plurals in that sentence despite only requiring 1 egg yolk in the ingredients. EUGH. Do yourself a favour and double up on all the quantities for the crème au beurre moka: the original doesn't produce enough in the end. Add the syrup in a thin stream over the yolks, whisking all the time until all the syrup is incorporated and the mixture is thick and cold (it’s easiest to do this in a freestanding mixer). In another bowl, cream the butter until very soft and gradually beat in the egg yolk mixture. Stir in the coffee essence to flavour. Spoon into a piping bag fitted with a number 7 star nozzle. To assemble, cut the cold cake in half horizontally, trim the sides and cut into 9 equal squares. Sandwich the slices together with the coffee icing. Given how delicate the genoise is, it's a lot easier to pipe the icing onto the squares rather than potentially ruin the sponge trying to spread it with a palette knife. From this stage onwards I was so panicky and stressed my camera lay forgotten about on the kitchen table, sorry! Heat the apricot jam in a pan, then pass through a sieve into a small bowl. Brush the sides of the cakes with apricot jam (I found the back of a spoon the best way to spread it) and press the chopped almonds around the sides. Pipe tiny rosettes of crème au beurre moka very close together around the top edge of the cakes (they should create a solid outline that can be filled with icing). Using the original quantities I only managed to complete 8 of the mokatines. What an absolute joke! Luckily, I had some of the coffee icing left over so finished off the last one with that. If you'd doubled the quantities then I'm sure you'd be able to finished the tops and pipe tiny rosettes of crème au beurre moka around bottom edge of the cakes too, as instructed. For the fondant icing, knead the fondant icing until soft (if it’s really hard heat it in a microwave for a few seconds). Using a food processor (beating it with a wooden spoon until smooth just doesn't work properly) blitz the fondant icing with 2 tablespoons of water. Add a little more if needed, but the full 4 tablespoons really isn't required. I stopped at 3 and even then my fondant was ridiculously runny. Carefully spoon the glaze into the centre of the top of the cakes and leave to set in the fridge. Enjoy! If it's not already clear, I hated this recipe! Like Nadiya on the show, I'd seen these before in Mary Berry's book and immediately dismissed them as they looked too fiddly! Having now made them, I can confirm that they are indeed unnecessarily fiddly, but I imagine if you start with a better recipe and the correct quantities they're actually not that bad. I just find it very difficult to make sense of a recipe when I've followed it to the letter and it doesn't work. I often spend too long trying to work out the minutia of what went wrong rather than focussing on what I could adapt to make it work the next time and getting on with a second (or third) attempt! Maybe making Mokatines won't be such a car crash if I try them again, as long as I tread a little more carefully and remember not to panic! Personally, I think they look a little untidy, but given the circumstances I'm not going to complain... The crème au beurre moka was an absolute pain to pipe, and my fondant was way too runny. I photographed these after they'd been in the fridge for half an hour, but even 6 hours of chilling later they were still in the same state which is annoying! That being said, they did taste pretty good indeed... I'd only have them if you like coffee as it's a little overwhelming, but the lightness of the sponge and the crunchy almonds offset the coffee perfectly so it's not too bad even if you're not a fan! So, what do you think of these Mokatines? Will you be giving them a go or passing on this one? Do let me know in the comments below!
This quantity is enough to mix with enough apples or pears for one pie, crisp, or cobbler. (Using 6 to 8 cups of fruit per recipe. Of course, you can use more, or less of the mincemeat mixture if you wish.) Simply toss the desired amount with your sliced fruit and proceed with the recipe. Because the candied oranges are sweetened and the mixture has brown sugar in it, you can reduce the sugar by 3 tablespoons, or more (because it's so flavorful) in whatever recipe you're using. Dried currants or cranberries can replace the raisins, for a different look or flavor. This will keep for weeks, or even months, before you plan to use it. The taste of the brandy will mellow nicely the longer it sits. In lieu of brandy, try dark rum, whiskey, or orange liqueur, such as Grand Marnier.
Quick and easy 4 ingredient cheese and bacon rolls. You won't believe how soft and fluffy these buns are. The recipe takes 30 minutes from start to finish, and it will become a staple in your recipe collection!
Serve up these monkey bread bites for a breakfast treat your family will request again and again. This fun-size version of the tasty cinnamon pull-apart bread makes individual monkey bread servings so you can make a delicious brunch dish with minimal effort. Our recipe is made with only five basic ingredients, so you can have your little ones pitch in to help with these Monkey Bread Minis.
Bagels are easily one of our favorite breakfast foods. They're satisfyingly tasty both plain and simple, or everything'd up until they're ready for the Met Gala. We use a bit of diastatic malt powder to get our bagels red carpet ready with an even browning and perfect chew.
Go crazy at home when you make your own crazy breadsticks like the ones at Little Caesars.
These Best Ever Ginger Molasses Cookies are crispy on the outside, chewy on the inside and perfectly flavoured with ginger!
Making bagels from scratch is so rewarding – they’re super fluffy on the inside, crunchy on the outside, and the best part is breakfast is sorted out for the whole week! Whether it’s jalapeño cheese, everything, sesame, or asiago, however you bagel, it’s going to be delicious. Stuff it with some cream cheese or turn […]
When you don't know how to improve a classic, just add cheesy deliciousness.
