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Caramel Banana Loaf - 4 Stunning Soups - Sit Back And Relax Shile These Delicious And Satisfying Soups Simply Simmer Away (part 1)
Preheat oven to 180°C/160°C fan-forced. Grease and line a 21cm x 10cm (base measurement) loaf pan with baking paper,extending paper at long sides for handles.
Apricot & Ginger Lattice Pie - Curried Sausage Pie - Walnut Caramel Sticky Buns (part 3)
Combine flour and 1 tablespoon of the remaining sugar in a bowl. Rub in remaining butter to make crumbs. Add milk; using a round-bladed knife, mix to form a soft, sticky dough. Turn onto a lightly floured surface; knead until smooth.
Apricot & Ginger Lattice Pie - Curried Sausage Pie - Walnut Caramel Sticky Buns (part 2)
Heat half the oil in a large deep ovenproof frying pan over moderate heat. Add the onions; cook and stir for 10 minutes or until golden. Transfer to a heatproof bowl.
Apricot & Ginger Lattice Pie - Curried Sausage Pie - Walnut Caramel Sticky Buns (part 1)
Combine apricot and marmalade in a medium saucepan over moderate heat. Whisk cornflour, juice and 1 tablespoon water in a small jug to form a paste. Add the cornflour mixture to apricot mixture; cook and stir for 3 minutes or until the mixture boils and thickens
Apple Pancakes - Spinach, Bacon & Pumpkin Rigatoni - Moroccan Lamb & Chickpea Tart (part 3)
Meanwhile, process chickpeas, coriander and cumin in a food processor until finely chopped. Add juice, oil and 2 tablespoons water; process until smooth.
Apple Pancakes - Spinach, Bacon & Pumpkin Rigatoni - Moroccan Lamb & Chickpea Tart (part 2)
Meanwhile, heat oil in a large deep frying pan over moderate heat. Add onion and bacon; cook and stir for 5 minutes or until bacon is brown. Add fennel and chilli; cook and stir for 30 seconds or until fragrant.
Apple Pancakes - Spinach, Bacon & Pumpkin Rigatoni - Moroccan Lamb & Chickpea Tart (part 1)
Sift flour and bicarbonate of soda into a bowl. Stir in sugar. Make a well at centre of flour mixture. Gradually whisk in combined buttermilk and egg until smooth.
Take a pack of...Mushrooms (part 3) - Lemony mushroom pilaf
Add the mushrooms and garlic and cook for 2 mins, then mix in the rice and lemon rind and juice. Pour in the remaining stock and season.
Take a pack of...Mushrooms (part 2) - Posh mushroom soup
Drain the cooked mushrooms, reserving the juice, then add to the onion with the fresh mushrooms. Cook for 5 mins until soft.
Take a pack of...Mushrooms (part 1) - Mushroom rarebit
Make the mash: Turn oven to fan 160C/conventional 180C/gas 6. Boil the potatoes until tender (about 15 mins). Drain, return the potatoes to the pan and put over a low heat. Add the butter and milk, then mash until smooth. Remove from the heat and season with salt. Keep warm.
Sunday Lunch - Without The Washing Up (part 2) - BBQ drumsticks
Roast the chicken: Turn oven to fan 180C/conventional 200C/gas 6. Slash the chicken with a sharp knife and toss with the barbecue sauce in a roasting tray.
Sunday Lunch - Without The Washing Up (part 1) - Sausage and veg one-pot
Add the wine and simmer: Stir the flour into the vegetables, and cook for 1 minute. Pour in the wine, let it bubble for 1 minute, stir well, then add the stock and return the sausages to the pan, seasoning well. Cover, then gently simmer for 30 minutes.
Saturday Snack & Italian Express (part 4) - Lamb and gorgonzola pie
Butter the filo: Lay one sheet of filo pastry on a chopping board. Brush with a little melted butter and put into a 20cm cake tin, letting the edges of the pastry hang over the sides. Repeat with the remaining sheets until the base and sides are covered and there is plenty of overhang.
Saturday Snack & Italian Express (part 3) - Pork chops with sage and cannellini beans
Fry the sage leaves: Transfer the cooked pork to a plate. Season, and cover with foil. Melt the butter in the chop pan. Add 12 of the sage leaves and fry for 1 minute until crisp. Set aside.
Saturday Snack & Italian Express (part 2) - Pizza-style ciabatta bread
Make the pizzas: Turn oven to fan 180C/conventional 200C/gas 6. Put the ciabatta slices on a baking tray, cut-side up. Spread the passata evenly over each ciabatta half, then top with slices of mozzarella.
Saturday Snack & Italian Express (part 1) - Prawn cocktail sub
Assemble the salad: Mix the avocado with a little lemon juice, then mix with the lettuce, cucumber, remaining cress and a little more lemon juice. Serve with the subs and some crisps (optional).
Weekday Cooking - Tasty And Handy, These Rolls And Wraps Will Make Delicious Additions To Your Recipe Repertoire (Part 5) - Crispy bananas foster spring rolls
Give turon a makeover by adding cinnamon and serving it with butterscotch sauce and a scoop of ice cream.
Weekday Cooking - Tasty And Handy, These Rolls And Wraps Will Make Delicious Additions To Your Recipe Repertoire (Part 4) - Kani and mango fresh spring rolls
Japanese and Vietnamese flavors come together in this refreshing roll. Kani and mangoes are wrapped in rice paper, making for a delicious snack or starter.
Weekday Cooking - Tasty And Handy, These Rolls And Wraps Will Make Delicious Additions To Your Recipe Repertoire (Part 3) - Grilled chicken shawarma
Preheat a grill pan or prepare a charcoal grill. Thread the marinated chicken pieces onto barbecue sticks or metal skewers. Grill over medium heat until cooked through, about 6 to 8 minutes. Remove chicken pieces from skewers. Set aside.
Weekday Cooking - Tasty And Handy, These Rolls And Wraps Will Make Delicious Additions To Your Recipe Repertoire (Part 2) - Tuna salad roll-ups
Fold bottom and sides to secure the filling. Wrap with aluminum foil or secure with a toothpick. Repeat with remaining ingredients to make a total of 4 wraps.
Weekday Cooking - Tasty And Handy, These Rolls And Wraps Will Make Delicious Additions To Your Recipe Repertoire (Part 1) - Tapa breakfast burritos
Arrange atsuete rice, cooked tapa, scrambled eggs, cucumber, tomatoes, lettuce, and cheese on the center of the tortilla. Roll tightly and secure with a toothpick or wrap in aluminum foil. Repeat with remaining ingredients to make a total of 4 burritos. Serve with atsara on the side.
Weeknight Cooking – Have A Good Dinner (Part 12) - Arctic char salad with apples
Put the potatoes in a small saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 5 minutes; drain.
Weeknight Cooking – Have A Good Dinner (Part 11) - Shrimp-mushroom egg foo yong
Add the snap peas, ginger and half of the scallions to the skillet; stir-fry until crisp-tender, 1 to 2 minutes. Add the shrimp and 2 teaspoons soy sauce; cook 1 minute. Add to the bowl with the eggs.
Weeknight Cooking – Have A Good Dinner (Part 10) - Sausage-and-peppers burgers
Combine the ground beef, sausage, garlic, oregano, ¼ teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until just combined. Form into four ¾-inch-thick patties; set aside.
Weeknight Cooking – Have A Good Dinner (Part 9) - Pork and zucchini with orzo
Put the pork and zucchini in a large bowl. Add 2 tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and the cayenne and toss; let sit 10 minutes.
Weeknight Cooking – Have A Good Dinner (Part 8) - Hawaiian barbecue pizza
Put an inverted baking sheet or pizza stone in the oven and preheat to 475˚. Line another inverted baking sheet with parchment paper. Brush the dough with the olive oil and center it on the parchment. Cover with another piece of parchment; set aside.
Weeknight Cooking – Have A Good Dinner (Part 7) - Grilled chicken parmesan
Meanwhile, preheat a grill to medium high. Toss the chicken with the remaining ½ tablespoon olive oil, the oregano and ¼ teaspoon salt. Split the remaining baguette in half lengthwise and then cut in half to make 4 pieces.
Weeknight Cooking – Have A Good Dinner (Part 6) - Linguine with red clam sauce
Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper fakes, oregano and ¼ teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute.
Weeknight Cooking – Have A Good Dinner (Part 5) - Chicken–potato chip club sandwiches
Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, about 8 minutes. Drain on paper towels, then break each strip in half.
Weeknight Cooking – Have A Good Dinner (Part 4) - Thai noodle-steak salad
Whisk the lime juice, 3 tablespoons water, the sugar, sambal oelek and fish sauce in a large bowl. Add the cucumber, onion, watermelon and noodles. Season with salt and pepper and toss; set aside.
Weeknight Cooking – Have A Good Dinner (Part 3) - Jambalaya soup
Add the scallion whites, celery and bell pepper to the pot. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and Cajun seasoning; cook 1 minute.
Weeknight Cooking – Have A Good Dinner (Part 2) - Squash and pork casserole
Cover with foil and bake until the cheese melts and the squash is tender, about 20 minutes. Uncover and turn on the broiler; broil until golden, 2 minutes. Top with the remaining scallions.
Weeknight Cooking – Have A Good Dinner (Part 1) - Lemon-mustard chicken with chive mashed potatoes
Meanwhile, place the chicken skin-side up on a rimmed baking sheet; season with salt and pepper. Bake 20 minutes; remove from the oven.
These Moroccan Dishes Can Blow Your Mind (Part 5) - Pork Cheek With Celeriac Puree
Preheat oven to160°C. Toss pork in flour and season. Heat oil in a flameproof casserole over medium-high heat. Add pork and cook, turning, for 8-10 minutes until browned. Remove pork and set aside.
These Moroccan Dishes Can Blow Your Mind (Part 4) - Moroccan Chicken With Pomegranate Glaze And Ancient Grain Salad
Place onion slices in a baking dish, top with chicken, then season with salt. Roast for 1 hour 15 minutes or until glazed and juices Run clear when thickest part of the chicken thigh is pierced. Remove chicken from oven. Brush all over with pomegranate molasses. Rest, loosely covered with foil, for 10 minutes.
These Moroccan Dishes Can Blow Your Mind (Part 3) - Blackened Fish With Kumara Chips
Preheat the oven to 220°C, drizzle chips with 1/4 cup (60ml) oil, sprinkle with sugar and season with salt. Place on a rack set above a baking tray and bake, turning halfway, for 25 minutes or until crisp.
These Moroccan Dishes Can Blow Your Mind (Part 2) - Braised Beef Short Ribs With Silverbeet And Haloumi Crumbs
Preheat oven to 160°C. Heat 1 tbs oil in a large casserole over medium-high heat. Season beef and cook, turning, for 8-10 minutes until browned. Transfer beef to a bowl and add 1/4 cup (60ml) water to the casserole, scraping the bottom to deglaze, then pour over beef.
These Moroccan Dishes Can Blow Your Mind (Part 1) - Moroccan Spiced Lamb Chops With Moghrabieh And Roasted Beetroot
Season lamb with cumin, cinnamon, salt and pepper, and 1 tsp zaatar. Heat 2 tbs oil in a fry pan over medium-high heat and cook lamb, turning, for 6-8 minutes for medium or until cooked to your liking. Set aside, loosely covered with foil, for 5 minutes to rest.
Tuna And Brown Rice Poke - Coconut-Poached Chicken Salad With Sweet Chilli Relish - Coconut Pancakes With Caramelised Pineapple - Malasadas (part 3)
Add the egg, 100g sugar, butter, milk, cream, flour and a pinch of salt. Using your hands, combine mixture, then knead for 5 minutes or until smooth and elastic. Place in a lightly oiled bowl, cover with a clean tea towel and set aside in a warm place to rise for 1 1/2 hours.
Tuna And Brown Rice Poke - Coconut-Poached Chicken Salad With Sweet Chilli Relish - Coconut Pancakes With Caramelised Pineapple - Malasadas (part 2)
To make the pan cakes, combine the flour, baking powder and sugar in a large bowl. Add the egg, then add the coconut milk, a little at a time, stirring constantly until smooth and combined.
Tuna And Brown Rice Poke - Coconut-Poached Chicken Salad With Sweet Chilli Relish - Coconut Pancakes With Caramelised Pineapple - Malasadas (part 1)
Place tuna in a bowl with ginger and spring onion. Pour over the soy, mirin, sesame oil and juice of 1/ 2 lime, and toss to combine. Add sesame seeds and tomatoes, then toss to combine.
The Pumpkin Flan - Pouding Chomeur (part 2)
Divide the batter evenly between the moulds, then place moulds on a baking tray and bake for 25 minutes or until golden and a skewer inserted into the centre of one comes out clean. Cool in moulds for 5 minutes before inverting onto serving plates.
The Pumpkin Flan - Pouding Chomeur (part 1)
Toss pumpkin with 1 tsp salt and enclose in a muslin cloth or clean Chux. Place in a colander and set aside for 4 hours, squeezing every hour to remove liquid.
Tasty Recipes To Get Stuck Into This Weekend (part 2) - Roast Leg of Lamb with Harissa & Almond Pilau Rice
Pre-heat the oven to 180°C/Gas 4. Weigh the lamb joint and calculate the cooking time. For medium, allow 25 mins per 450g, plus 25 mins. For well done, allow 30 mins per 450g, plus 30 mins.
Tasty Recipes To Get Stuck Into This Weekend (part 1) - Parma Ham & Mozzarella Pasta, Crispy Chilli Beef with Coriander Fried Rice
Heat the oil in a pan and add the beef, cook for 5-7 mins until crispy – this may need to be done in 2 batches. Remove the beef from the pan and set aside.
Sweet Treats In American Styles (part 3) - Homemade ‘Oreos’
Using an electric mixer, beat the butter and sugar vigorously until light and creamy. Combine the sugar (or sugar and molasses), four, cocoa powder, baking powder and salt
Sweet Treats In American Styles (part 2) - Chocolate Peanut Butter Cups
In a saucepan, melt the coconut oil and chocolate over a low heat. Mix with a spatula until smooth. Stack several small paper cases inside one another to help keep the paper pleat intact – otherwise, the pressure of the chocolate pushes out the sides and distorts the shape.
Sweet Treats In American Styles (part 1) - Pop-Tarts’
For the dough, mix the butter with the four, salt and icing sugar (plain four for the jam tart, or mixed with cocoa powder for the chocolate one), using a food processor or knife
Some Tasty Spring Inspired Recipes (part 3) - Fresh chickpeas on toast
Eaten raw, they’re crunchy and green, similar to a fresh pea. Cooking fresh chickpeas causes them to lose their soft green color and turn into the beige legume we all know.
Some Tasty Spring Inspired Recipes (part 2) - Rhubarb compote with cacao nibs
Rhubarb’s bracing, tart flavors come alive in this dish. I love the crunch and savory chocolate notes that the cacao nibs provide, along with the cool tang of crème fraîche. It’s an intoxicating mix.
 
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