Place the chocolate, cream and corn syrup in a heatproof bowl. Set the bowl over a pan of gently simmering water. Heat for 3-4 mins, stirring occasionally, until melted and smooth.Thread the strawbe ...
Sift flour into a bowl. Cut in butter until mixture resembles breadcrumbs. Add 3/4 cup sugar and ground almonds. Add whole egg and enough water to form a firm, pliable dough. Knead into a ball, wrap ...
Preheat oven to 325\u00b0F. Grease a shallow 8 inch-square cake pan and line base and sides with parchment paper, extending paper 2 inches above edges.Combine flour, coconut, sugar and 7 tbsp melted ...
Preheat the oven to 325\u00b0F. Line a 12-cup muffin pan paper liners. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water.For the cupcakes, beat the butter, vanilla extrac ...
Preheat oven to 325\u00b0F. Lightly grease a 12-hole cupcake pan. Line each hole with 2 thin strips of baking paper, crossing at the base.Place cookies in a food processor and process until finely c ...
Place the soft cheese into a small bowl. Add the lemon rind, lemon juice and sugar and mix well.Fold in the sour cream. Place in the fridge for 30 mins to chill and firm slightly.Sandwich the muffin ...
Place the pomegranate juice in a measuring cup and fill with cranberry juice up to 1/3 cup. Mix the cornstarch and 2 tbsp juice until smooth. Place the remaining juice in a saucepan along with 1 tbs ...
Preheat the oven to 400\u00b0F. Grease a 9-inch springform pan.Process rice, seeds and half the Parmesan cheese until rice is finely chopped. Add 1 egg and half the salt; process until mixture forms ...
Mash eggs with a fork in a medium bowl. Stir in cottage cheese and dukkah.Top sourdough with egg mixture, watercress sprigs and onion. ...
Preheat oven to 350\u00b0F.Arrange bananas and brown sugar in a 4 cup ovenproof dish. Top with nuts and butter. Drizzle Pernod over. Cover with foil.Bake for 15-20 mins. Remove foil. Bake for 15-20 ...