These deliciously chocolatey mini muffins are a fun recipe to make with the family this Easter. Perfect for small hands to test out their baking skills.
Treat your mum to a delicious homemade brunch for Mother’s Day with this tasty waffle recipe.
The Healthy Twists duo have you covered for Shrove Tuesday with their oat and banana pancake recipe topped with blueberries, pistachios and chocolate sauce.
The Healthy Twists duo have created this deliciously indulgent chocolate and vanilla truffle recipe just in time for Valentine’s Day.
Matcha noodles with miso broth and a soft egg inspired by Gourmet Traveller. Photography by Aimee Twigger. Ingredients 4 eggs, at room temperature 2 tbsp tamari 1 tbsp finely grated ginger 100 gm shiro (white) miso paste (¼ cup) 150 gm mixed mushrooms, such as oyster and shiitake, thickly sliced 50 gm enoki mushrooms 1 bunch (about 300gm) spinach, trimmed Add additional vegetables to suit your taste (optional) Matcha Noodles 300 gm buckwheat flour, plus extra for dusting 100 gm plain flour (⅔ cup) 30 gm matcha powder, sieved Method For matcha noodles, combine flours, matcha and ½ tsp fine salt in a large bowl and mix to combine. Add 150ml water and mix with your fingertips. Gradually add another 150ml water, a little at a time, mixing until you have a soft but not sticky, dough (you may not need all the water). Turn out onto a surface lightly dusted with buckwheat flour and knead until smooth (4-5 minutes). Divide into 4 pieces and form each into a round. Roll each to a 2mm-thick …
Add a pop of colour to your table with this delicious pea shoot and mint soup topped with dulse seaweed created by Sophie Purser @blackvelvetstyling. Serves: 4 Ingredients 25g butter (switch to olive oil for a vegan version!) 1 medium onion, peeled and finely chopped 1 clove of garlic, peeled and finely chopped 500g fresh or frozen peas 250g pea shoots 75g fresh mint, roughly chopped 1 litre vegetable stock Dried dulse seaweed – crumbled, finely chopped or powdered Method Gently heat the oil and butter in a large saucepan, add the chopped onion and cook over a gentle heat for 10 minutes or until the onion is just softened. Add the garlic and cook for a further 3 minutes. Add 3/4 of the fresh or frozen peas, all the pea shoots, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight-fitting lid and cook on a medium boil for 10 minutes. Once cooked, blend the soup in a vented food processor (never blend hot soup in a nutribullet!). Return the blended soup to the …
Keep cosy with our top 5 winter warmer recipes.
From casseroles to soup to one pot chilli dishes, we’ll have something to suit your taste.
Recipe developers Sam & Phil. the duo behind @thecookandhim, have shared their deliciously creamy Mushroom sauce.