double

A beacon of hope on a cold winter's night, this pie has tender bite-sized pieces of potato, mushroom, and carrot nestled in a hearty red wine and thyme lentil gravy. Best served warm with all the tomato sauce your heart desires.

Double Potato, Mushroom & Lentil Pot Pies

frozen dairy free pastry

olive oil

celery stalks, finely diced

golden onion, finely diced

3-4 large field mushrooms,

garlic, crushed

sage

coriander

thyme

rosemary

potatoes,

sweet potato,

red wine

x 400 g tins lentils, drained but not rinsed

bay leaves

vegan beef-style stock

Worcestershire sauce

soy sauce

cornflour (or vegan instant gravy powder)

peas

parsley

Dairy-free milk,

Take puff pastry out of the freezer and allow to thaw slowly in the fridge while you make pie filling. Also arrange 4 ramekins (each 1 1/2-2 cups in capacity) on a baking tray, ready for filling.

In a large, heavy-based stock pot, heat olive oil over medium heat. Add celery, carrots and onion and sauté for 5 minutes, or until softened. Add mushrooms and garlic and cook for a further 3-4 minutes, until mushrooms are tender. Sprinkle in dried sage and ground coriander and stir well. Add thyme sprigs, rosemary, potatoes and sweet potato, and give everything a good mix.

Increase the heat to medium-high and, when the pan is sizzling, pour in the wine. Stir well to deglaze pan, then let the wine reduce for about 5 minutes. Stir in lentils, add bay leaves, then pour in the stock and bring to a boil. Cover pot and reduce heat to a low simmer. Cook, stirring occasionally, for about 30 minutes, until potatoes are tender.

Meanwhile, preheat oven to 220°C if fan-forced (240°C if conventional). 

Stir the Worcestershire and soy sauces through lentil mixture, along with a few grinds of black pepper. Mix the cornflour or gravy powder to a smooth paste with 2 tablespoons water, then add it to the lentils and stir gently for about 1 minute. Remove from heat and stir in peas and parsley.

Discard the bay leaves, then ladle the pie filling evenly into your ramekins. Allow to cool slightly.

Drape thawed pastry over the ramekins. Pinch the edges into a decorative pattern, cut a little steam hole in the middle of each and brush the tops with milk.

Transfer to the oven and bake for 15-20 minutes, or until filling is bubbling and pastry is golden brown.

Remove from the oven and allow to stand for a couple minutes before serving.

An old-fashioned cookie recipe with brown sugar and toffee bits for double the butterscotch flavor and toasted pecans for crunch. Freeze and cut for picture-perfect cookies any time you have a craving!

Butterscotch Crunch Cookies

butter, softened

shortening

brown sugar, packed

eggs

vanilla extract

flour

baking soda

cream of tartar

salt

10-oz bag English toffee bits

pecans*

This recipe is an adaptation from my favorite soft and chewy chocolate chip cookie with some of the flour replaced by cocoa powder and the addition of two teaspoons of finely ground coffee.

Note: For best results, make the dough ahead of time: after mixing the dough, portion it into 48 g balls and refrigerate the balls in an airtight container for at least 24 hours and up to 1 week.

Double-Chocolate Espresso Cookies

(305 g) unsalted butter, softened

(291 g) light brown sugar

(220 g) granulated sugar

T. pure vanilla extract

(384 g) unbleached all-purpose flour

¼ cup (28 g) unsweetened cocoa powder

tsp. coffee beans

bittersweet chocolate chips

Cream butter and sugars together in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy. Scrape the bowl, beat again on high for one minute. Add the eggs and vanilla and beat until well blended, about another minute on medium-high speed. Whisk flour, cocoa, salt, baking soda, and ground coffee beans together in separate bowl. Add to butter mixture and combine with a spatula or wooden spoon (or very briefly with paddle attachment) until just blended. Add the chocolate chips and stir till combined. The dough will be stiff.

Portion into 1¾ oz (48 g) sized balls. This is a tedious task, but it makes for beautiful and uniform cookies that bake evenly. If you have a digital scale, this is easy; if you have no scale, use a small ice cream scoop or some other uniform measuring device. Chill the portioned balls for at least one hour but preferably 24 hours. Keep portioned balls in the fridge for up to 1 week or freeze for months.

Preheat oven to 375°. Place portioned balls nicely spaced on an ungreased or parchment-lined jelly roll pan. Sprinkle with sea salt if using. Bake for 11 minutes, rotating the sheet halfway through cooking. Keep a close watch. You want to remove the cookies from the oven when they still look slightly raw—you will think you are removing them too early. The cookies will continue cooking as they sit on the tray out of the oven. Let cookies cool completely on tray before removing.

Thank you for another delicious recipe!  These cookies have become our favorite
 “ Corona cookies”....they definitely made our days brighter!

I just couldn’t wait until the dough was chilled, and baked smaller cookies (10g) for about 10 minutes and they were perfect-so chocolatey!

I made these over the weekend, so delicious. But like one of the comments mentioned mine too didn’t spread out thin. Instead they were plumpy but still yummy. I used a scale throughout the entire recipe and on all ingredients. I baked them on a silpat perfect cookie mat and even rotated them. Anyways everyone loved them just funny how baking can vary so much. Thanks for the recipe. 

My family adored these cookies.  They are delicious and is perfect for all the chocoholics in my family.  The only change I would make would be to add a little more espresso to recipe but that is a personal taste thing.

Almond bread or biscotti

Caster sugar

Eggs, whites (Main)

Plain flour

Almonds,

pistachios

Ginger, preserved, chopped

Beat egg whites until soft peaks form. Add sugar gradually and beat until dissolved.

Fold in flour, nuts and ginger gently until no dry ingredients are visible.

Put into a 20 x 10cm greased loaf tin lined with a strip of baking paper for easy removal.

Bake for 40 minutes or until a skewer inserted comes out clean. Leave in the tin to cool.

Turn out and slice wafer-thin with a very sharp knife.

Place slices on an oven tray and bake in a slow oven, about 20 minutes, until brittle.

Follow the almond bread recipe to end of step 3.

Divide mix in half and form into 2 fairly sloppy sausage shapes, wrapped in baking paper.

Cook in a pan of your choice for 20 minutes at 160C fan bake.

Cut into 2cm-thick slices and lay at on tray. Cook for 20 minutes more "so they dry out and look better with a little colour".

Serve with sherry or a cup of tea or coffee.

Angela Casley: Quick and easy teriyaki salmon

Chicken stock

Soy sauce

Mirin

Ginger

salmon

Tbsp Oil

In a small pot place the stock, soy sauce, mirin and ginger. Bring to a simmer for 8 minutes allowing the sauce to combine well and reduce until slightly thickened. Remove the ginger slices before serving.

Rub the top of the salmon with a little oil and place on the grill, skin side up. Cook for 4 minutes each side depending on the thickness or until done to your liking.

Remove from the barbeuce, spoon over the teriyaki sauce and serve.

Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner. The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It's terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews. Those are addictive, and for them you will find many delicious uses. Featured in: Charcoal Or Gas? Depends On What You&rsquo;re Grilling.&nbsp; Learn: How to Grill

          Grilled Soy-Basted Chicken Thighs With Spicy Cashews        

unsalted cashews

Sriracha sauce

sesame oil

hoisin sauce

black pepper

sauce,

chicken thighs

brown sugar (light

ginger

scallions, sliced thin

Basic bread dough

g Active dried yeast, (14 g fresh)

Sugar

Water

Flour (Main)

Salt

ml Oil

If using dried yeast, mix together the yeast and sugar in 3 Tbsp warm water. Leave for 15 minutes until it starts to foam. (Fresh yeast can be crumbled directly into the flour.)

Put the flour on a bench and make a well in the middle.

Gradually pour the yeast mix and the 325ml water into the well, using your fingers to incorporate the wet with the dry. Make sure the water does not "breach" the sides of the well. Add the salt and mix well.

Start kneading by pushing the dough away from you with the heel of your hand. You have to be vigorous with this action.

Roll and pull back towards you and repeat. This will take around 10 minutes. Move the bread slightly every time you push out so that you gradually incorporate the flour on the bench. If the dough is too damp, you can add a little flour.

With your fingers, take a small piece of dough and pull it apart to see the development of the strands of gluten. If you can see through the dough and it does not tear, the gluten has developed and the bread can rest to rise. Keep kneading until it reaches this stage.

Form into a ball shape by rolling the dough and pulling it back on itself. The bread should look smooth and glossy.

Brush a bowl lightly with oil. Coat the dough in the oil to prevent it drying out. Cover with plastic wrap or a cloth to rise. Depending on the ambient temperature of the room, this can take 30-60 minutes. It is a good idea to put it near a warm oven or hot water cupboard.

To finish, heat oven to 220C. Knock back and shape. Place on an oiled baking tray. Sprinkle with flour or brush with beaten egg or oil. Slash the top and leave to prove for 10-15 minutes.

Bake for 10 minutes then turn oven down oven to 190C and cook for another 10 minutes. You know it is cooked when you tap the bottom of the loaf and it has a "hollow" sound. Leave to cool.

How to make Salted Double Chocolate Cookies.

Salted Double Chocolate Cookies

almond flour

all-purpose flour

cocoa powder, unsweetened

¾ cup butter, unsalted, softened

Splenda® Stevia Granulated Sweetener

brown sugar

vanilla

egg egg yolk

evaporated milk

semi-sweet chips

Preheat oven to 325°F. In a small bowl, combine flours, baking soda and cocoa. Set aside

In a mixing bowl, whisk butter, Splenda Stevia Granulated Sweetener, brown sugar, vanilla, egg plus yolk and evaporated milk until thoroughly mixed. Slowly add flour mixture and mix until combined scraping bowl halfway through.

Stir in chocolate chips and using a cookie scoop, drop onto parchment or silicone baking mat lined cookie tray.

Bake for 10 minutes, remove from oven, sprinkle kosher salt on top and return to oven for 3-4 more minutes.

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Top 8 double recipes from across the web

The most viewed double recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Double Potato, Mushroom & Lentil Po...

Butterscotch Crunch Cookies

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Almond bread or biscotti

Angela Casley: Quick and easy teriy...

Grilled Soy-Basted Chicke...

Basic bread dough

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The most viewed double recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine