A refreshingly different salad, we can buy Stilton with black pepper here, but you can use any Stilton or even leave it out if you prefer. I make half the amount of dressing as I find that this is enough.
Recipe adapted from Rococo Real Chocolate Book by Chatal Coady.
Ok, this is my new favourite dessert! Crisp pastry with a layer of lush fresh raspberries and nuts, covered in creamy white chocolate - I'm in love!
This has been adapted from 'The Chef's Table' and is really easy to put together. You can make the tart case in advance and then fill it 4-5 hours before serving. The recipe makes a 10" tart, but I have made a smaller one (8") by halving the filling, I made an extra tart case with the left over pastry and saved it for another day. Please see additional notes at end.
These are little bites of cucumber, cheese and sun-dried tomatoes. They are quick to prepare, but for a different presentation, you could cut rounds of cucumber and pile the cheese/basil/tomato on top. The amount of nibbles depends on the size of the cucumber, so ingredient amounts are a guide. You don't have to use Boursin, which is a soft French cheese, you can use cream cheese and in fact, the Recipezaar system wouldn't let me type in 'Boursin'.
Recipe comes from my blog.
This cake is really easy to make, especially if you buy a ready made sponge. In the UK we can buy ready made 'sponge flan' cases but I just make my own for this.
The filling is more luxurious than plain old whipped cream and easy to whip up too.
If you do the hot skewer thing and can make spun sugar to go on top, you will have an elegant cake with a 'wow' factor. If, like me, you are useless with the sugar, a few strawberries on top will still be beautiful.
Recipe adapted from James Martin's series 'Sweet Baby James' on the BBC.
If you want a dessert to impress, then this recipe is for you. This is a family favourite and is requested for celebrations. The cake has no flour in it, so it's very light, and indulgent with its chocolate mousse and whipped cream filling. The recipe comes from Delia Smith, and I have tweaked it slightly.
The best thing about this soup, apart from the delicious taste, is that it's so easy and quick to make. Please serve it with the Cilantro Cream - it's like the icing on the cake!
You can make this soup for a vegetarian, just leave out the bacon and use vegetable stock - this is how I make it for my husband and it's still delicious.
This recipe has been adapted from a leaflet I found in a supermarket, promoting Sonoma dried tomato halves.
A little bit different to the usual Rice Crispy bars, they have a gooey toffee/chocolate taste. I think these are so much better using 'Special K' cereal, but you can substitute 'Rice Crispies' if you want.
If you like macadamia nuts and ginger, this will tickle your tastebuds! A very intense cookie, which adults will enjoy.
Adapted from the Australian Women's Weekly book, Best Food, which was given to me by MarieAlice - thanks!
Liven up your next barbecue with these tender marinated pieces of chicken breast, with a delicious spicy flavour. Very simple to make and fantastic hot or cold, ideal for picnics. I have used the marinade for turkey, pork fillets, prawns and even tuna steaks (cut marinade time down to 1 hour for fish). Serve with a bowl of yoghurt/cucumber/mint or a dip of sour cream with juice of 1/2 a lime and 1/4 teaspoon of paprika.
This is the last thing I want to taste before I die! It's the most fantastic sauce ever created for ice cream. The recipe comes from Nigella Lawson and I usually only make half the amount, which still serves 4. You can substitute the espresso for instant coffee powder - about 1-2 teaspoons, or add to taste.
It needs to chill for about 2 hours.
A different cream/meringue ring that is filled with fresh strawberries - you can make the ring ahead as it needs to be frozen until firm. The Cointreau can be replaced with brandy or even orange juice if you prefer. You can also mash up a few strawberries and add these to the meringue mixture before freezing.
If you can’t find meringues and prefer to make them, I use my recipe ‘Cream Meringues’ #122793. (Time to make does not include freeze time or making meringues.)
An unusual cookie - the base is a crisp shortbread and the topping is chewy and soft - made from a mixture of oats, cream and lemon curd. Adapted from a recipe by Dan Lepard, found in the Guardian Weekend magazine. Cooking time includes chilling time in fridge.
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