ChelseaWinter.co.nz Triple chocolate brownie - ChelseaWinter.co.nz. I came across your website while searching for a recipe for pork belly (that I had bought, but never cooked before) your recipe looked fantastic and also simple!
It has now become a family favourite! I have since started to follow you on Facebook and have made several more recipes. Your book is on my Xmas wishlist! Keep up the good work, Chris. Christina Smith “My husband saw your cookbook tonight as he came in, picked it up and flicked through ‘Woah… Yum… Did you see the lamb shanks? Kelly Edwards I absolutely LOVE your recipes and your book – one of the easiest cookbooks to navigate through with a mouthwatering layout. Rachael Jayne With insanely busy of lifestyles these days, cooking together & sharing food offers us the opportunity to connect as a family, which is a really important part of our day, being a busy Mum of 3 littlies, I’m budget conscious & often strapped for time. Chocolate fudge cake with poached pears and salted caramel. 1.To make the poached pears, mix wine, sugar and lemon peel in a small pot.
Peel pears as nicely and smoothly as you can with a vegetable peeler. Slice 1cm off the bottom of each pear (this is so they can stand upright on the cake). Place pears in the wine mixture on their side so that they are covered by the wine. 2. Bring to a gentle boil, then reduce heat and simmer gently, partially covered, for 1 ½ – 2 hours, or until pears are tender, and the liquid has reduced to a golden amber coloured syrup. 3. 4. 5. 6. Best Ever White Chocolate and Raspberry Cheesecake.
Line the base of a 23cm removable base cake tin with baking paper, and lightly grease or spray the sides with neutral oil such as Rice Bran.
Whizz the biscuits and melted butter together in a food processor until they resemble fine breadcrumbs then pour into the tin and squash down first with your fingers, then smooth out with the back of a tablespoon. I like to go a little bit up the sides just to give the cheesecake a bit of extra support, but keeping it not too thick on the base. Preheat the oven to 160˚C and pop the base in the fridge while you make the filling. Melt the white chocolate either in a heat proof bowl over a saucepan of gently boiling water (don't let the base of the bowl touch the water) or in bursts in the microwave.
Feijoa and Apple Pie. Preheat the oven to 180°C. fan bake.
Roll out each sheet of pastry on a lightly floured bench to make it a little thinner and larger. Place one sheet on a lined flat baking tray and brush the edges with egg wash. Filling: Combine all the ingredients in a large bowl, tossing the fruit so it’s all really well coated in the spice mix. Tip the fruit onto the pastry, spreading them evenly and leaving a 2cm border all the way around.
Chocolate Chunk Pantry Cookies. Preheat the oven to 170°C fan bake Whisk the butter, both of the sugars, eggs and the vanilla together in a bowl.
In a separate large bowl, combine all of the remaining ingredients. Pour in the butter mixture and stir to combine well. Macadamia Brittle - Dish. Line a lipped 30 cm x 25 cm baking tray with baking paper.
Put the sugar, water, glucose and salt in a heavy-based saucepan over a low heat. Lightly stir with a wooden spoon until the sugar has melted. Don’t over-stir as this will cause the mixture to crystallize. Turn the heat to high and bring to the boil. Cook without stirring until the mixture reaches 128˚C on a candy thermometer, about 5 to 8 minutes. Add the nuts and give one quick stir to combine with the syrup.
Quickly stir in the butter and vanilla, then the baking soda. Cool completely before breaking the brittle into shards. Store in an airtight container for up to two weeks. Roasted Almond, Apricot and Citrus Panforte - Dish. Grease a 22cm cake tin and line the base and sides with baking paper cut to fit.
Preheat the oven to 160°C fan bake. Roughly chop the almonds, apricots and dates and place in a large bowl along with the mixed peel and both zests. Combine the flour, cocoa and all the spices. Dark Chocolate and Raspberry Brownie - Dish. Remove the paddle from the bowl.
Grease the bowl then line the base with a circle of baking paper cut to fit. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Don’t let the base of the pan touch the water. Gifts to Make – White Chocolate Rocky Road - Dish. Fresh Strawberry and Rhubarb Pie - Dish. Preheat the oven to 180°C. fan bake.
Roll out each sheet of pastry on a lightly floured bench to make it a little thinner and larger, about 26cm x 32cm. Place one sheet on a lined flat baking tray and brush the edges with egg wash. Filling: Combine all the ingredients in a large bowl, tossing the fruit so it’s all really well coated. Tip the fruit onto the pastry, piling it up and spreading evenly, leaving a 2cm border all the way around. From The Kitchen: Dark Chocolate Brownies with White Chocolate and Sea Salt. Don't you love old faithful recipes?
This is a guaranteed moist, fudgy extra rich and dark chocolate brownie with white chocolate chunks and a (newly added to the recipe) sprinkling of sea salt - phwaor. They are also ridiculously easy and quick to make. From The Kitchen: Spiced Apple Crumble Muffins. Even though my mum has never enjoyed cooking she baked delicious after-school treats all through my childhood - I have very fond memories of flying in the door having walked home from school to find that Mum had just made, 'goo' cake, Louise slice, fruit slice or banana cake, all perfect to enjoy with a glass of milk or lovely cup of tea. One of my favourite desserts Mum made while I was growing up was apple crumble - especially the crumble bit, loaded with cream and ice-cream. These muffins can be served as they are for morning tea, or warmed through and served just like a crumble dessert with a dollop of softly whipped cream or a scoop of good vanilla ice cream for dessert.
Either way they are delicious, keep for 2-3 days in the tin and freeze well :) Happy Mother's Day!!! Best Ever White Chocolate and Raspberry Cheesecake. From The Kitchen: Lemon Cheesecake Tart with Lemon Curd. Lemon tart is my absolute favourite dessert for so many reasons - and as you can see I got a leeeetle bit carried away taking the pics! In my defence, these days I don't get much of a chance to shoot something purely for the blog, so I thought I may as well keep playing! This is my latest incarnation of a lemon tart - a combination with lemon cheesecake/tart filling topped with extra zingy home-made lemon curd. If you want a classic (albeit very deep) lemon tart recipe check out this one here, but currently this one has nudged out that one at the top of my list - probably only because I have been nibbling at it for the past two days!
Whichever you choose, if you like really zesty, lip puckering lemon flavour, you can't go wrong :) In other news, it was Henry's 20th birthday on Sunday and we missed seeing him dammit. He is in Wellington, and as we are heading down there with Rich for the Victoria University open day soon, we couldn't really head down twice in two weeks. Soft Chocolate Chip Cookies. Oh boy, do we love Cookies here at our house! The kids are always asking to make a treat with me, so cookies are usually the “go-to” dessert (especially THIS recipe).
I love baking with them and don’t mind it at all, especially because we know plenty of people who will help take extra sweets off of our hands. In fact, it’s become tradition to keep a plate of cookies for ourselves and then make the rest to take to neighbors or friends in need. Can’t go wrong making memories with your kids in the kitchen AND serving others too. If you’re a cookie lover like we are, then I highly suggest trying this recipe. The Science Behind Baking the Most Delicious Cookie Ever. You like soft and chewy. He likes thin and crispy. If only there were a chocolate chip cookie recipe that pleased everyone… There is! Chocolate, Date and Fresh Ginger Torte (gf) Recipe by Claire Aldous • Photography by Claire Aldous • Published in Recipes, Cake, Salted Caramel, Sauce, Indulgent, Friday Baking 200 grams dried dates, pitted½ cup orange juice or water¼ cup Marsala wine or brandy or use another ¼ cup orange juice or water75 grams butter at room temperature75 ml rice bran oil300 grams dark chocolate, 68% cocoa, chopped2 teaspoons grated fresh ginger6 x #7 eggs (large)¼ teaspoon sea salt½ teaspoon ground mixed spice¼ cup caster sugar Grease a 24cm spring form cake tin and line the base and sides with baking paper.
Preheat the oven to 160°C fan bake. Fresh Pear, Spice and Chocolate Loaf. Recipe by Claire Aldous • Photography by Claire Aldous • Published in Recipes 225 grams butter, very soft but not melted½ cup caster sugar¼ cup packed brown sugar1 teaspoon vanilla extract2 eggs, lightly beaten2 tablespoons milk2 cups plain flour1 teaspoon baking powderpinch salt2 teaspoons ground mixed spice2 tablespoons glace mixed peel, finely chopped*4 medium, firm but ripe pears125 grams dark chocolate, roughly chopped2 tablespoons raw sugar.
Apple and Eccles Spiced Pies. Recipe by Claire Aldous • Photography by Claire Aldous • Published in Recipes, Easy, Friday Baking, Apples, Claire Aldous, Baking 3 sheets pre-rolled butter puff pastry (25cm x 25cm)plain flour1 egg, beatenraw sugar for sprinklingFilling60 grams butter⅓ cup brown sugar2 tablespoons Marsala, brandy or whiskey, optional1 tablespoon glace mixed peel, finely chopped¾ teaspoon ground mixed spice½ teaspoon freshly grated nutmeg¾ cup currants4 crisp apples, peeled, cored and chopped 1cm pieces (I used Braeburn)2 tablespoons cornflour Preheat the oven to 180°C fan bake Filling: Put the butter, sugar, Marsala, mixed peel and both spices in a saucepan and bring to the boil, stirring to dissolve the sugar.
Simmer for 2 minutes then stir in the currants. Vanilla Oat Porridge. Walnut, Ginger and Chocolate Ganache Cookies (gf) Feijoa and Apple Pie. Banoffee Loaf with Anzac Crumble. Recipe by Claire Aldous • Photography by Claire Aldous • Published in Recipes, Indulgent, Friday Baking, Caramel, Baking, Anzac. Salted Espresso Caramel, Chocolate and Nut Tarts.
Pastry 1⅔ cups plain flour. Tarte Tatin recipe on Food52.com. Swedish Apple and Almond Cake. Where we stay in Sweden the gardens are filled with apple trees heavy with fruit every Autumn. Sticky Banana and Almond Cakes (gf) Dark Chocolate Mexican Spice Cookies (gf) 2 cups icing sugar, sifted ⅓ cup good quality cocoa, sifted. Deep Dish Chocolate Chip Cookie with Caramel and Sea Salt. Apricot and Almond Amaretti (GF) Donna Hay - Recipes. Salted Caramel, Whiskey and Dark Chocolate Truffles. Warm Chocolate and Streusel Brioche. No-Bake Double Chocolate and Amaretti Tart. Citrus, Olive Oil and Almond Syrup Cake (GF) Ffee and Milk Chocolate Custard and Almond Tarts. From The Kitchen: Rhubarb & Raspberry Frangipane Tart. Caramel chocolate coffee walnut slice. New york cheesecake.
Rhubarb-strawberry almond crumble - Chez Les Meron. Snickers Caramel Cheesecake Cookies. Healthy Oatmeal Chocolate Chip Miracle Cookies. Our Favorite Banana Nut Bread Recipe. Chocolate Cheesecake. Old Fashioned Cinnamon Rolls. Homemade Jelly Doughnuts. Super Moist Banana Bread & Chez Us. Easy Nutella Recipes. Tide and Thyme » Nutella Cheesecake Bars. Chocolate & Nutella Macarons Recipe.
Lemon Cheesecake in a Jar. Cheesecake-marbled brownies. Cappuccino fudge cheesecake. Cheesecake Brownie Recipe. Cheesecake 101: Strawberry Lime Cheesecake. Nutella Brownies. Raspberry Cheesecake Cupcakes. Nutella Banana Cookies. Nutella Banana Bread. Cinnamon Toast&Rolls. Kitchen Confidante & Simple Sundays. Picky Palate. Gluten-Free Almond Butter Chocolate Chip Cookies. Pip & Ebby - Pip &Ebby - Hot cocoa&cookies. Fluffy Pancakes. The Brownie Project.
Twix Cheesecakes - Gingerbread Bagels. Raspberry Cheesecake Brownies. Chocolate Apple Pie. Dreamy Desserts: A Quest for The Best Chocolate Chip Cookies. My FAVORITE Chocolate Chip Cookie. How To Cook Like Your Grandmother. The Infamous Jacques Torres Chocolate Chip Cookies. New york cheesecake. Knock You Naked Brownies. Slutty Brownies.
Nutella Bread Pudding Recipe. Brownie Stuffed Chocolate Chip Cookies.