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Facebook Twitter Triple chocolate brownie - 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.

Helen Black Michelle Bathhurst I absolutely loved your nana’s chocolate caramel slice. Emma Eagle Jane Motu. 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. 3. 4. 5. 6. To serve, arrange poached pears and some of their syrup on top, and arrange strawberries and cherries around. 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.

Whisk until smooth. Whizz the cream cheese, mascarpone and sugar together in a food processor (just give the food processor bowl a quick rinse after making the base) until smooth. 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. Place the second piece of pastry over the top. Pull the edges of the bottom piece of pastry up over the top piece and crimp the edges together to seal well. Bake for 30–35 minutes until a good golden colour and the pastry is really well cooked. Slide onto a serving platter and dust with icing sugar. *Cook's Tip: To peel the feijoas, slice off the ends and stand upright on a board.

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. Place tablespoons of the dough on a lined baking tray about 4cm apart and flatten a little with the back of a fork. I put 12 on a tray and bake them in batches. Bake for 10 minutes for soft cookies or 15 minutes for crisper cookies. Immediately after the cookies come out of the oven, top each one with extra chopped chocolate if using. Transfer to a cooling rack and repeat with the remaining mixture. *This is finely ground coffee that is used to make plunger or espresso coffee.

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. Pantry note: Liquid glucose is available at gourmet food stores and good supermarkets. Cook's tip: Invest in a clip-on candy thermometer. 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.

Add to the fruit mixture and toss well to coat all the fruit in the flour. Put the sugar, honey and Marsala or sherry in a saucepan and bring to the boil, stirring to dissolve the sugar. Tip over the nut mixture and stir quickly to combine ensuring everything is coated in the honey with no pockets of unmixed flour. Spoon the mixture into the bowl and use a fork to spread evenly then dip your fingertips in water and press the mixture to the edges of the pan. Bake for 35 minutes. Dust the top generously with icing sugar. The panforte will keep for 6 weeks well wrapped in an airtight container kept in a cool place. 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. Stir occasionally until melted and smooth. Cool for 5 minutes. Sift in the flour, cocoa, baking powder and salt. Gently but thoroughly combine, ensuring there are no pockets of flour in the batter. Pour the batter into the bowl then scatter over the frozen raspberries. Close the lid. Let the brownie cool completely in the bowl. When cold, lift the bowl out of the cooker. Serve with whipped cream and raspberry coulis if desired. For more information on the Multifry visit De’Longhi's website. 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. Place the second piece of pastry over the top. Pull the border of the bottom piece of pastry up over the top piece and crimp the edges together to seal well. Bake for 25-30 minutes until a good golden colour and the pastry is really well cooked. 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. These would be great to make for a chocolate loving mother this weekend, and are the ideal treat to make for cake stands (bake sales), weekend-away-with-friends gifts and they're pretty damn good at the end of a dinner party too. They are luscious, deep, fat brownies, so don't cut them too big...besides you can always have two right?! 350g butter350g 70% dark chocolate, cut into chunks6 eggs2 1/2 cups caster sugar1 2/3 cups plain flour1 cup dark Dutch cocoa powder1 cup roughly chopped white chocolate Preheat oven to 175˚C ( about 335˚F). 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!!! 175g softened butter 1 cup firmly packed brown sugar 2 small eggs 1 teaspoon vanilla extract 1 2/3 cup plain flour plus 2 tablespoons 1 teaspoon baking powder 5 teaspoons cinnamon ¼ teaspoon ground cloves ¼ cup whole milk. 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.

Pastry: Filling: 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. Good for days Chocolate Chip Cookies Ingredients 1 cup butter (at room temp) ¾ cup brown sugar ¾ cup sugar 2 eggs 2 tsp vanilla 1 tsp salt 1 tsp baking soda 1 TB hot water 2½ cups all purpose flour ¾-1 cup quick cooking oats 1 cup milk chocolate chips 1 cup semi sweet chocolate chips Instructions With a stand mixer, beat the butter and sugars until smooth.

Check out those chips! 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! And, no, it’s not Martha Stewart’s. It’s science. We’ve taken our cues from a few spots: a bioengineering grad student named Kendra Nyberg, who co-taught a class at UCLA called Science and Food, and chef and cookbook author Tessa Arias, who writes about cookie science on her site, Handle the Heat.

There’s also an illuminating Ted Talk animation on cookie science. “Even though I can describe what I like,” says Nyberg, “I didn’t know the role of each ingredient in the texture and shape of cookies.” Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe, OZY presents no-fail tips for baking your perfect cookie. Ooey-gooey: Add 2 cups more flour.Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.A nice tan: Set the oven higher than 350 degrees (maybe 360). 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 Put the dates, juice and Marsala in a saucepan and bring to the boil. Reduce the heat and simmer until all of the liquid has been absorbed and the dates are very soft, stirring occasionally. Mash the dates with a fork until smooth. Cool. Melt the butter, rice bran oil and chocolate in a bowl set over a pan of simmering water, stirring occasionally. Put the whites in a separate bowl and whisk until foamy. Fresh Pear, Spice and Chocolate Loaf. Apple and Eccles Spiced Pies. Vanilla Oat Porridge. Walnut, Ginger and Chocolate Ganache Cookies (gf) Feijoa and Apple Pie. Banoffee Loaf with Anzac Crumble. Salted Espresso Caramel, Chocolate and Nut Tarts.

Tarte Tatin recipe on Swedish Apple and Almond Cake. Sticky Banana and Almond Cakes (gf) Dark Chocolate Mexican Spice Cookies (gf) Deep Dish Chocolate Chip Cookie with Caramel and Sea Salt. Apricot and Almond Amaretti (GF) | Dish. Donna Hay - Recipes. Salted Caramel, Whiskey and Dark Chocolate Truffles | Dish. Warm Chocolate and Streusel Brioche | Dish. No-Bake Double Chocolate and Amaretti Tart | Dish. Citrus, Olive Oil and Almond Syrup Cake (GF) | Dish. Ffee and Milk Chocolate Custard and Almond Tarts | Dish. 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 | Italian Chips. Chocolate Cheesecake. Old Fashioned Cinnamon Rolls. Homemade Jelly Doughnuts. Super Moist Banana Bread & Chez Us. Nutella Truffles | Easy Nutella Recipes.

Tide and Thyme » Nutella Cheesecake Bars. Chocolate & Nutella Macarons Recipe | Cake and Allie. Lemon Cheesecake in a Jar. Cheesecake-marbled brownies. Cappuccino fudge cheesecake. Cheesecake Brownie Recipe. Cheesecake 101: Strawberry Lime Cheesecake | Citrus Bloghop. 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 | Blogger For Hire. 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 Make Perfect Brownies | 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.