Process Preheat the oven to 170°C and grease the tart pan with a little bit of melted butter. Mix the rest of the melted butter with the crushed digestive biscuits and gently press into the tart pan. Leave the biscuit base in the fridge to …
My go-to comfort dish that’s creamy and cheesy. Add bacon and mushrooms to make it a main dish or serve with a Sunday roast. Process In a baking tray on a stove-top, fry the onions, thyme and rosemary in olive oil over a low-medium heat …
In a mixing bowl, whip the fresh cream and caramel until stiff peaks form with an electric whisk. If this mixture is too runny then the tart will not set for easy serving.
In a serving bowl or individual dessert bowls, layer the crushed tennis biscuits with the creamy caramel mixture and shavings of the peppermint crisp.
Cover and leave to set for 4 hours in the refrigerator before serving.
Ingredients for cake 125g dark chocolate 100g butter 1 cup sugar 1/4 cup canola oil 1 tsp vanilla 2 whole eggs 1/4 cup cocoa powder 1 tsp baking powder 1 cup all-purpose flour 1 cup hot water Ingredients for chocolate ganache frosting 100g milk chocolate …
Process The sourdough starter has been fed 8 hours prior to starting the dough. Take 200g of starter and mix in the other base ingredients with only 3 tbs olive oil (we’re saving the other half for a later stage) in a stand mixer until …
Crush the biscuits with the melted butter and salt and press into a lightly greased tart pan.
In a sauce pan, gently bring the milk and sugar to a simmer with a stick of cinnamon, whisking gently to dissolve the sugar.
In a mixing bowl, whisk the egg yolks with the corn flour and all purpose flour
In a separate mixing bowl, whisk the egg whites until soft peak.
Pour a little of the milk mixture into the egg yolks and whisk to combine and then pour the custard back into the sauce pan and gently whisk until slightly thickened.
Turn off the heat and fold in the whipped egg whites.
Add the vanilla and butter and stir until thick and glossy.
Pour into the biscuit shell and allow to cool before dusting the top of the tart generously with cinnamon powder.
Refrigerate until set for a few hours and then slice and serve.
Process Preheat the oven to 170° C. Line and grease a baking tray with baking paper or parchment. In a stand-mixer or with a balloon whisk, cream the butter and sugar until light & fluffy. Add the egg and whisk until combined. Sift in the …
Ingredients for buns 10g instant yeast 1⁄2 cup warm water 1⁄2 cup scalded milk 1⁄4 cup sugar 1⁄3 cup butter, melted 1 tsp salt 1 egg 3 1⁄2 cups all-purpose flour 1/2 cups softened butter, plus a little extra to grease the baking pan 1/4 …
This flourless chocolate cake is a super rich, gooey, chocolate fix without being overly sweet. The addition of whipped cream or seasonal fruit paired to contrast the richness is an ideal dessert to impress your family and friends.
Preheat the oven to 175°.
Grease and line a loose-bottomed spring-form baking pan.
Melt the chocolate and butter in a double boiler and add a pinch of salt. Leave the chocolate mixture to cool slightly.
In a mixing bowl, whip the egg yolks and sugar until light and fluffy.
In another mixing bowl, whip the egg whites to soft peaks.
Pour the chocolate mixture into the egg yolks and sugar and then gently fold in the whipped egg whites. When the ingredients are just starting to come together into a smooth batter, sift in the almond flour and gently fold the batter until all the ingredients are well combined.
Pour the batter into the spring-form baking pan and bake in a water bath at 170° for 40 minutes until just set.
Cool and dust over with cocoa powder.
The cake will sink slightly upon cooling but don’t be alarmed, the natural cracks can be topped with whipped cream before serving.
Ingredients for curing 1 kg deboned pork belly 30g salt 20g sugar 10g crushed peppercorns 15g chopped fresh rosemary Spice Rub 30g dried garlic flakes 30g ground fennel seeds 15g salt 15g paprika 30g palm sugar 15g crushed peppercorns 25g chopped fresh rosemary 10g onion …