There are very few pancakes in this world where I won’t say “drown with copious amounts of maple syrup, butter and cream for optimal experience”. This is one of them. When pillowy soft, fluffy pancakes are stuffed with warm, oozy Nutella, you simply don’t need anything else. I added some strawberries for a pop of colour and freshness. I probably could have added cream. But they are 1000% optional. Look at this stack of irresistible-ness (is that a real word?...
I’m starting to struggle without my full kitchen! The back wall of the house came down this week, opening up the kitchen into the new extension. The space looks great, but dust is everywhere. I have to wash everything before I use it - even the stacked up plates in the cupboards. So I’ve moved most of my cooking and photographing to the living room. A little table in the middle of the living room floor with my portable induction hob - it almost feels like camping....
Spag Bol - the classic dinner that I make all the time. I’ve made a few adjustments to my go-to recipe to turn it into a one pan dish that can be cooked up with pasta shells (or your favourite pasta shape). All it takes is the addition of some stock. You need enough to cook the pasta, but not so much that the sauce ends up too runny after the pasta has absorbed the liquid it needs....
The result is so tender and juicy, and - just as important - leftovers are really good too. Beef brisket is my favorite meat to order in barbecue joints. The best places smoke the meat slowly, over 18 to 24 hours. The result: wonderfully smoky, flavorful, and tender meat. But even if you don’t own a smoker, your oven is a great tool for making tender and flavorful brisket. Use smoked paprika (and smoked salt if you have it) to give the meat a bit of that wonderful smoky flavor, and cook it on low for several hours....
Last month I went on a mini break with friends and we hired a gorgeous swanky house right on the beach at Sapphire Beach (Coffs Harbour) on the New South Wales North Coast. And my darling friends, they insisted that I mustn’t do much cooking, that I must relax. Well! Isn’t it lucky that I did get a bit organised with a shopping list and meal plan. Because in the entire 4 nights / 5 days we were there, we only went out for ONE MEAL....
This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....
Add your favourite toppings, and healthy dose of cheese then pop it in the oven! No yeast? No worries! Make this Magic No Yeast Pizza Dough. Pizza Sauce recipe To be completely honest, you can get away with just using plain tomato paste with a pinch of salt and pepper as a pizza sauce. Once you pile on cheese and other toppings, it’s still completely scoffable. However, it really is worth taking a bit of time to make a great pizza sauce!...
I’ve only really started to like gingerbread cake in the last few years. Despite the fact that I’m 38 (OMG that looks so much worse when I write it down!!), I only feel like I’ve grown into being a proper adult in the last few years. Perhaps it was starting the blog and then trying to turn it into a business – making my own decisions about the direction of my work, rather than having objectives and targets filtered down through upper management....
Quiche Toast Cups I love quiche, but I don’t usually have ready made pastry in stock, and it is even rarer that I attempt to make pastry. So this is my way of making mini quiches – using toast cups made with sandwich bread. I didn’t do a very good job of pressing the bread into the muffin tin, as you can see from the squiggly shape of my toast cups....
How do rinse and pick out the bad cranberries? Fresh cranberries are often sold in 12 ounce bags. They need to be rinsed and picked through before using in a recipe. Place the cranberries in a colander and rinse them thoroughly.Cranberries should be firm. Pick through them to find any cranberries that are squishy and discard those. Another method is to place all of your cranberries in a bowl and fill it with water....
Fun story, while I was making this my little soon-to-be first grader was watching and proclaimed, “Bacon is my favorite candy. Second is cotton candy. That stuff is pretty good too.” This was a proud moment for me. My boy loves bacon. This statement got his little sister to finally try bacon for the first time. I swear my daughter is a vegetarian. Perhaps not anymore now that she has discovered candy bacon....
Ingredients1 box uncooked macaroni (1 lb)1/2 cup or 1 stick butter1/2 cup flour1 tsp salt1 1/2 tsp ground mustard1 1/2 tsp onion powder3 1/2 cups milk2 1/2 cups shredded sharp cheddar cheese1 cup salsaInstructions1. Preheat an oven to 400 degrees. Grease a 9×13 pan.2. Fill a large saucepan with water, and bring to a boil. Stir in the macaroni; cook until al dente. Drain well. Pour noodles into prepared 9×13 pan....
Happy December all! Molly here from What Molly Made sharing another recipe, just in time for the holidays! Another year (almost) in the books, and another recipe to celebrate all the festivities ahead as we close out the year. This recipe is one of my favorites because its one I learned to make from my best friend’s mom when we were little. Though I’ve tweaked the recipe some, the memories of their cozy home and big Christmas tree come flooding back when I smell the shortbread in the oven....
This rich strata combines the flavors and textures of savory maple sausage, fresh sage, sweet apple, eggs, and sharp Parmesan cheese. But it isn’t just delicious, sweet and savory, it’s also a perfectly satisfying way to start your day. This is a great dish to serve family or friends for a breakfast or brunch get-together, especially over a vacation or holiday. You can also make it the night before, so your morning can be spent visiting instead of cooking....
Or if you don’t want to serve up these scalloped potatoes as a side dish, make it the main event with a few little additions. I’m using chunks of leftover baked ham, buttery fried onions and 3 different cheeses. It’s carblicious, ultra cream and cheesy, and probably a million calories (I’ll work it out and include in the recipe card), but who cares when it tastes this good? We start by frying up slices of onion in a pan (1) with butter, garlic, salt, pepper and a little garlic salt....
Have you ever tried shaved sprouts? They’re delicious! Especially if you’re someone who isn’t keen on whole sprouts. The third speedy recipe in my series of four sprout side dishes (check out the first one – 3 cheese sprout gratin and honey balsamic sprouts with almonds). Shaved sprouts lightly sauteed in butter and garlic, topped with a honey mustard dressing, plus tart cranberries, walnuts and parmesan! I could eat this as a meal in itself!...
Pie Crust Options: We swear by our homemade pie crust recipe. If you’re in a crunch, you can always use store-bought. Make sure that you don’t skip the freezing step for this recipe! It will give the crust the perfect texture as it bakes. What Does Southern Chess Pie Taste Like? Southern chess pie is sweet, indulgent, and downright delicious! It is similar to custard and the added cornmeal lends a texture that we just love....
I was asked to come up with a tapas-style recipe for Tasty Easy Lamb (who sponsored this post) for National Curry Week 2017. I love lamb, and curry, and mini food, so needless to say I immediately agreed! Although lamb is probably my favourite joint for a roast dinner, there’s so much more you can do with it! Shepherd’s pie and hotpot are probably the first things that come to mind, but spices, curries and even salads (wow, that’s an old photo, I must re-shoot that one!...
Δ Δ
Pound Cake Pound Cake can spark spirited debates in the baking world. Some are adamant we should stay true to the traditional method that uses no baking powder in order to give it lift, resulting in quite a dense, heavy cake by modern tastes. Others insist on “improving” Pound Cakes by making the crumb much lighter and fluffier, giving rise to something (hah!) that barely resembles what a Pound Cake should be like....
