Stir sugar, lemongrass and 3/4 cup water over low heat until sugar dissolves. Simmer for 10 mins. Let cool.Place fruit in a large serving bowl. Toss with mint and syrup. ...
Place a shallow metal container in the freezer to chill. Drain the pineapple, reserving 1 tbsp of the juice. Mix remaining juice, sugar and 2 cups water in a medium saucepan. Cook and stir on low he ...
Pour the Aperol, white wine, rose water and rose petals into a punch bowl and leave to infuse for 1-2 hours. Just before serving, pour in the sparkling wine and add a little more rose water, if desi ...
Line two 12-cup muffin pans with paper liners. Place a cookie into each muffin cup. Set aside.Whip cream in a large bowl with an electric mixer until soft peaks form. Beat in condensed milk and lemo ...
Preheat oven to 400\u00b0F. In a large bowl, combine chicken, yogurt, oil, garlic, oregano, zest and juice. Season to taste. Transfer chicken to a large baking dish, skin-side up. Bake 40-45 mins, u ...
Heat 1/2 cup sugar with 1/2 cup water, ginger and chili over low heat until sugar dissolves. Bring to a boil, reduce heat and simmer for 5 mins, or until mixture thickens slightly. Remove from heat. ...
Combine rhubarb and sugar in a large bowl. Let stand, covered, overnight.Transfer rhubarb mixture to a large saucepan. Add lemon zest, lemon juice, raspberries and 1 cup water. Bring to a boil. Boil ...
For the compote, place the defrosted berries in a colander set over a bowl to strain off the juice. Blend the cornstarch with 1 tbsp of the juice. Pour the rest of the juice into a pan and add 2 tbs ...
Preheat the oven to 425\u00b0F.Place all vegetables in 2 large baking dishes and drizzle with oil and dot with butter. Sprinkle with a little salt.Roast the vegetables for 40 minutes, turning once. ...
Place collar of foil around each of six 1/2-cup souffle dishes or ramekins; secure with string.Combine sifted cocoa powder and flour with 1/3 cup sugar in small saucepan. Gradually stir in milk. Sti ...