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5 medium egg whites, pinch sea salt, 190g/7oz golden caster sugar, 570ml/1 pintwater, 90g/3¼oz caster sugar
340g plus 15g unsalted butter, at room temperature 310g Philadelphia cream cheese, at room temperature 450g granulated sugar 2 tablespoons plus 190g plain flour 6 large eggs 3 teaspoons pure vanilla extract 1/2 teaspoon baking powder 1/4 teaspoon regular salt 225g German chocolate, melted 1 medium handful of chopped pecans, toasted, German chocolate cream cheese brownies
2/3 cup mayonnaise, 5 egg yolks, 2 teaspoons lemon juice, 2 tablespoons Worcestershire sauce, 2 teaspoons Dijon mustard
190g Whole or Halved French Glace Cherries, 185g Sultanas, 150g Halved Quartered Walnuts, 1 Large Golden Delicious Apple Finely Diced, 250mls Guinness Extra Stout
290g sifted cake flour 2 teaspoons baking powder 1 teaspoon fine sea salt 160g firmly packed dark brown sugar 6 egg yolks 120ml canola oil 120ml pure maple syrup 60ml water 2 tablespoons pure vanilla extract 8 egg whites at room temperature 1/2 teaspoon cream of tartar 100g granulated sugar 60g toasted finely chopped pecans 560g sifted icing sugar 230g unsalted butter, cut into small cubes 120ml double cream, plus a little more to thin as needed, Maple pecan chiffon cake with brown butter icing
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450g chocolate sandwich cookies such as Oreos (35 to 40 cookes), crushed (for cookie crust) 70g unsalted butter, melted (for cookie crust) 60g unsalted butter (for flourless chocolate cake) 170g good-quality dark chocolate (60 to 70%), chopped (for flourless chocolate cake) 2 tablespoons plus 1 teaspoon instant espresso powder (for flourless chocolate cake) 60ml strong coffee, at room temperature (for flourless chocolate cake) 1/4 teaspoon salt (for flourless chocolate cake) 1 tablespoon pure vanilla extract (for flourless chocolate cake) 6 large eggs, separated, at room temperature (for flourless chocolate cake) 200g sugar (for flourless chocolate cake) 150g sugar (for chocolate pudding) 45g dark unsweetened cocoa powder, like Valrhona (for chocolate pudding) 55g cornstarch (for chocolate pudding) 1/4 teaspoon salt (for chocolate pudding) 4 large egg yolks (for chocolate pudding) 600ml whole milk (for chocolate pudding) 3 tablespoons unsalted butter (for chocolate pudding) 2 teaspoons pure vanilla extract (for chocolate pudding) 85g good-quality dark chocolate (60 to 70%) (for chocolate pudding) 300ml double cream (for assembly) 2 tablespoons granulated sugar (for assembly), Bake's Mississippi mud pie
300g plain flour 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 125g soft unsalted butter 150g caster sugar 2 eggs 250ml crème fraîche or sour cream 1–2 teaspoons icing sugar, for decoration Flavourless oil, for greasing 1 x 23cm bundt tin 75g plain flour (for pecan filling) 30g soft unsalted butter (for pecan filling) 1 teaspoon ground cinnamon 125ml maple syrup 150g pecans (or walnuts), roughly chopped (for pecan filling) 125ml maple syrup (for pecan filling), Maple pecan bundt cake
100ml vegetable oil 3 large onions, chopped 4 red chillies, finely chopped 10 cloves of garlic, finely chopped 2 tsp ground cumin 5 tsp fenugreek seeds 2 tsp mixed sweet spice 1 tsp turmeric 1 tsp fennel seeds 2 x 400g tins of chopped tomatoes 1 tbsp salt 1 large bunch of fresh coriander, coarsely chopped (including stalks) 1kg butternut squash, peeled and cubed into 1.5cm pieces 1.25kg potatoes, peeled and chopped into 3cm cubes 500g garden peas 250g paneer cheese, cubed 3 tsp groundnut oil 1 medium onion, peeled and finely chopped 550g white basmati rice 1.2 litres boiling water 2 rounded tsp salt a handful of flaked almonds 1 orange, the grated zest and carefully peeled segments 1 tbsp of chopped coriander, Spicy potato, butternut squash, pea and paneer curry with orange-scented rice
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