I love chocolate and orange. This uses a chocolate orange "it's not Terry's - it's mine!" but if you haven't got one, use ordinary chocolate and add a drop or two of orange flavouring. From my enormous collection of recipes.
Delia Smith says this is the best chocolate dessert she's eaten in years. The recipe was given to her by the chef at the Athenaeum Hotel in Piccadilly, London. Oh, and she says it is easy to make. It can be made a few days in advance and it freezes well. You can buy liquid glucose at a chemist. This needs overnight chilling. It's very rich, so serve small portions. The system won't allow amaretti biscuits, but that's what they are.
It is blackberry season! The legend says you can pick your blackberries until 21st September. After that the devil spits on them. This particular recipe uses custard and is from Prima Magazine. The time to make doesn't include the cooling down period.
A celebrity recipe from the paper. Uses store cupboard ingredients. The recipe states 1/2 a packet of fresh penne - I just use a generous couple of handfuls of dried as we don't have fresh penne available here. The stated amount is a guess as I don't know how it is packaged.
I love this cake. As Nigella says: "the essence of all that is desirable in chocolate - dark intensity isn't toyed with nor upstaged by any culinary elaboration. The plainest of plain loaf cakes - damp, heady, aromatic!" What can I say?
Be sure to line the tin well.
From the Daily Mail. It's seems a good way to use up my over abundant herb garden. I love the thought of garlic, lemon and thyme and a crisp crackling. I plan to try this soon - I have the meat in the freezer. I'm entering it now in case I lose my scrap of paper. The recipe says: serve with plenty of mashed potatoes. This needs overnight marinating. There is no indication of how many it will serve.
I've made this and it was really delicious. A bit of fussying around, but worth it for a special occasion.
Look - some men can and some men can't! My husband, despite his best efforts, often used to produce barbecued meat that was either charcoaled to extinction or barely dead. I found this recipe in Annete Human's Microwave Winners. It's saved us from certain death by food poisoning. I produce a platter of this "marinaded chicken" and it's barbecued safely. Tastes good too. The tomato burns easily so the chicken must be watched carefully. It needs overnight marinating.