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Wild Sea Bass, Mussels, Spinach & Saffron Sauce - Recipe - Outlaws. Servings: 2 Preparation Time: 45 minutes Cooking Time: 10-15 minutes Ingredients 2 150g-200g sea bass fillets (wild if possible, with the skin on and scaled) 250g live mussels 20 baby spinach leaves salt for seasoning rapeseed oil for cooking For the saffron sauce 3 egg yolks 2 tbsp white wine vinegar small pinch of saffron 300ml rapeseed oil 100ml fish stock 50ml mussel cooking juices 1 tbsp freshly chopped chives squeeze of fresh lemon juice Wild Sea Bass, Mussels, Spinach & Saffron Sauce This saffron sauce is another great adaptation of Nathan’s mayonnaise based sauces.

Wild Sea Bass, Mussels, Spinach & Saffron Sauce - Recipe - Outlaws

Method. Mac 'N Cheese with Bacon and Cheese Recipe : Tyler Florence.


Moments. Hightea. Buns. Kids. Cheesecake. Cupcakes. Photos. Meat. House renovated. Chocolate-Honey Ganache Layer Cake. Make the cake Position a rack in the center of the oven and heat the oven to 350°F.

Chocolate-Honey Ganache Layer Cake

Spray two 10-inch round cake pans (with at least 2-inch sides) with cooking spray and line the bottom of each with parchment. Sift both cocoa powders into a medium bowl. Whisk in the coffee and then the honey. Let cool completely. Sift the flour, baking powder, baking soda, and salt into a medium bowl. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed. Bake, rotating the pans halfway through, until a wooden skewer inserted in the center of each cake comes out with only a few moist crumbs clinging to it, 40 to 50 minutes.

Make the ganache Put the chocolate in a large heatproof bowl. Combine the heavy cream and honey in a 2-quart saucepan. Frost the cake Set one of the cake layers on a serving plate. Make the chocolate curls To decorate the cake with chocolate curls, if using, soften the chocolate in the microwave on high power for 30 to 50 seconds. Make Ahead Tips.


Maple Bacon Breakfast Pie recipe. This breakfast pie filled with eggs, hash browns, crumbled bacon and cheese couldn't be better.

Maple Bacon Breakfast Pie recipe

Oh wait! Did I mention the bacon lattice top? That's right. Because bacon always makes it better. On the first day the breakfast gods created bacon, salty and savory, and looked down with pleasure on their creation. Kids raise alarm as school bus catches alight on city bridge. The driver of a school bus that caught fire while travelling across Tauranga Harbour Bridge said she "just wanted to get my darlings off the bus".

Kids raise alarm as school bus catches alight on city bridge

The vehicle was taking students to Mount Maunganui when smoke started billowing from the back. The driver, Jenny Tong, said she heard the kids yelling, looked behind her and saw smoke coming from the rear of the bus. She quickly pulled off to the shoulder, opened the doors and got the children off quickly. The children ran to the field near the Bridge Marina carpark. Ms Tong said she was putting out the fire with an extinguisher when a bus driver behind stopped and helped put the fire out with his extinguisher. Police and fire services were quickly at the scene, but the fire was already out on their arrival. Bethlehem College students were left temporarily stranded at the field, as they waited for a second bus or their parents to pick them up. Ms Tong was helping calm the children and call their parents, despite being shaken by the incident.


Cafes. CHOCOLATE GUINNESS CAKE. This cake is magnificent in its damp blackness.


I can't say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang which I happen to love. The best way of describing it is to say that it's like gingerbread without the spices. There is enough sugar - a certain understatement here - to counter any potential bitterness of the Guinness, and although I've eaten versions of this made up like a chocolate sandwich cake, stuffed and slathered in a rich chocolate icing, I think that can take away from its dark majesty.

Besides, I wanted to make a cream cheese frosting to echo the pale head that sits on top of a glass of stout. It's unconventional to add cream but it makes it frothier and lighter which I regard as aesthetically and gastronomically desirable.