CHOCOLATE LIME CHEESECAKE My inspiration here was a sweet - those chocolate limes I ate in my childhood. The base is rich and dark and perfectly counters the light, tender cream-cheese custard above it, itself kept all the more delicately smooth by being baked in a water bath (and this is easy: don't let a bit of wrapping in foil and boiling a kettle put you off before you start) and made intensely, fragrantly sharp by having the juice of four uncompromisingly sour limes squeezed into it.
Moroccan lamb: I loved cooking this 'cos of how simple it is. I had intended to serve with cous cous - it comes out too dry for rice - but I'd run out (actually I mistook a bag of lentils for cous cous so didn't buy any extra). I ended up boiling some potatoes and adding them in at the end to make a kind of stew, which worked very well.
He's made from the retired Bag with Scallop die So here's the recipe Candied Almonds 1/2 cup water 1 cup white sugar 1 tablespoon ground cinnamon 2 Cups whole almonds Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15…
Use fresh lemon juice, parsley, butter & fresh garlic mixed together with some Old Bay. Pour all over red potatoes, corn & seafood which I use shell on shrimp, lobster tail, crab legs & andouille sausage. Secure bag tightly place in or on baking pan & ba
How To: 1. Place the contents of the tea bags in a teapot, cover with 300ml of freshly boiled water, stir, cover and leave to steep for seven minutes. 2. Use a fine mesh strainer to strain the tea into
[And a day in autumn – Chestnut jam] There is one story. Of the made-up kind. The one I started to tell you – more than – a couple of weeks ago. And really, some of it is true. It was a perfect autumn day. The first we’d had this year. That morning, I woke up early and made breakfast. As I was waiting for the kettle to boil – ground coffee in the french press, eggs boiling without a timer, the pink jumper that never leaves me these days – I thought about the chestnuts one of my friends found…
Pease pudding is old-fashioned, nourishing and delicious, yet, for some reason, we seem to have fallen out of love with this wonderful classic. I think that is such a shame because it's really not hard to make and is wonderfully satisfying to eat. There's no messing around with muslin bags here because everything is done in the pan.