Preheat oven to 350\u00b0F. Melt butter in an 8 inch ovenproof frying pan over medium heat until foamy. Add sugar, stirring until dissolved. Add apricots, cut-side up and cook for 5 mins, or until m ...
Whisk together vanilla bean seeds, egg yolks and sugar until thick and creamy. Whip heavy cream to soft peaks then fold in. Whip egg whites to soft peaks. Fold in 1/2. Fold in nougat, pistachios and ...
Heat the sugar, 1/2 cup water and the lemongrass and stir until sugar is dissolved. Set aside to cool, then remove the lemongrass. Mix the cooled syrup with the watermelon puree and lime juice. Pour ...
Combine pineapple, sugar and ground cinnamon in a saucepan. Stir over low heat, without boiling, for 10 minutes until sugar dissolves.Increase heat to high and bring to a boil. Reduce heat to medium ...
Preheat oven to 350\u00b0F.Arrange tomatoes on a baking tray. Combine garlic, oil and vinegar then pour over tomatoes and season to taste. Roast for 10 mins, or until tomatoes soften.Meanwhile, heat ...
Beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix dry ingredients together then add to creamed mixture and beat until combined. Turn out onto ...
Mix the yogurt and tahini paste. Season with lemon juice, salt and hot sauce. Transfer to a serving bowl and sprinkle with sesame seeds. ...
Lightly grease a 12-cup muffin pan and line with paper liners.Combine graham cracker crumbs and butter. Distribute between muffin recesses, pressing firmly into bases. Chill for 15 mins, until firm. ...
Preheat oven to 375\u00b0F. For the blackberry mixture, combine blackberries and 1 tbsp water in small saucepan and bring to a boil. Reduce the heat and simmer, uncovered, until blackberries soften. ...
Preheat the oven to 325\u00b0F. Lightly grease a 12-cup nonstick muffin pan.Combine brown sugar and cocoa powder in a large bowl. Gradually stir in 1/2 cup boiling water until smooth. Cool for 5 min ...