drizzle

It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?

Lemon drizzle cake

unsalted butter, softened

caster sugar

eggs

self-raising flour

lemon,zested

1½ lemons,juiced

Heat the oven to 180C/160C fan/gas 4.

<a href="https://www.bbcgoodfood.com/review/best-whisks">Beat together</a> the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

Sift in the self-raising flour, then add the lemon zest and mix until well combined.

Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">skewer</a> inserted into the centre of the cake comes out clean.

While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.

Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

Leave in the tin until completely cool, then remove and serve. Will keep in an <a href="https://www.bbcgoodfood.com/content/top-five-tupperware-sets">airtight container</a> for 3-4 days, or freeze for up to 1 month.

A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.

Brilliant banana loaf

butter,softened,

eggs,beaten

tsp baking powder

bananas,mashed

icing sugar

banana chips,for decoration

Butter a 2lb <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">loaf tin</a> and line the base and sides with baking parchment.

<a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">Cream</a> 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.

Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.

Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.

Cool in the tin for 10 mins, then remove to a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>.

Mix 50g icing sugar with 2-3 tsp water to make a runny icing.

Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

How to make Chili oil at home with just two base ingredients and a super quick and easy method. This gluten-free, vegan condiment is the perfect addition to elevate tons of meals, with a smoky, spicy aroma that is sure to delight!

How to Make Chili Oil

chili flakes (varieties listed in blog post)

Canola oil

salt

Pour the oil in a small saucepan and heat over medium heat.Heat the oil for about 2-3 minutes until hot. It&#039;s very important not to overheat the oil, you can use a thermometer if preferred (keep it below 380ºF/193ºC), but heating it on medium-low should suffice.

Next, carefully pour the oil over the dried chili flakes. They will sizzle wonderfully from the heat and let off an amazing aroma - see the video.

Add the salt to the mixture and stir well to fully incorporate.

Finally, leave the oil to cool down completely then transfer to a sterilized glass jar.

As long as the oil is stored in a sterilized, airtight container then this oil will last six months, if not longer, in the fridge or around 2-3 months at room temperature. As we haven&#039;t added any other &#039;aromatics&#039;, it is likely to last far longer (over a year). Just make sure to always use clean utensils when spooning any oil from the jar.You&#039;ll know when the oil has &#039;gone bad&#039; as the oil will become rancid and will smell and taste bad.

How To Store:

https://content.jwplatform.com/videos/Zzn4sxPO.mp4

This is an easy tutorial on how to make Chili oil at home. It takes just two base ingredients and is a super quick and easy method. This gluten-free, vegan condiment is the perfect addition to elevate tons of meals, with a smoky, spicy aroma that is sure to delight!

Slow-roasted Middle Eastern-style lamb leg

Slow-Roasted Middle Eastern-Style Lamb Leg

Leg of lamb

cm Fresh ginger, crushed

Garlic, crushed

Fresh coriander, chopped

Lemon, rind and juice

Tbsp Olive oil

Water

tsp Black pepper

tsp Ground cloves

tsp Ground cumin

Fennel seeds

tsp Ground cinnamon

Tbsp Paprika

Salt

Lebanese cucumber

Plain unsweetened yoghurt

Flaky sea salt

Mint leaves

Sumac powder

120 g Tomatoes, chopped

Tomato paste

Harissa paste

Score the surface of the lamb with a sharp knife, making 2cm slits in the fat and skin.

Put the ginger, garlic, coriander, lemon rind and juice and oil in a small bowl and mix well. Add the spice mix ingredients and stir in.

Rub the marinade over the surface of the lamb, working it into the cuts. Leave it at room temperature for an hour or refrigerate overnight so the flavours are absorbed.

Put the lamb into a roasting pan with 2 cups of water, cover with foil, then roast for about 3½ hours or until the meat is very tender.

Baste often with the liquid in the pan. Remove the foil, then increase the heat a little for 20-30 minutes so the skin becomes crisp. Remove from the oven and rest the meat before slicing.

Serve with Middle Eastern-style flat bread and the accompaniments listed below.

Peel the cucumber lightly and cut into thin strips. Place these in a small serving bowl and toss well with the yoghurt and salt.

Add the mint leaves and gently toss through so that they are just mixed but not drowned by the yoghurt. Sprinkle the sumac over the top and chill in the refrigerator for 2 hours.

Chocolate cake? Check. Cookie dough frosting? Check. Oozy caramel drizzle? Check. It doesn't get much better does it?

Cookie dough chocolate cake with caramel drizzle

(550 grams) caster sugar

tsp vanilla extract

(400 grams) self-raising flour

(100 grams) good-quality cocoa powder

(250 milliliters) milk

(185 milliliters) Kahlua

(330 grams) caster sugar

eggwhites

unsalted butter, chopped, softened

(200 grams) milk powder

tbs vanilla extract

dark chocolate chips, roughly chopped

cacao nibs

(220 grams) caster sugar

salted butter

(125 milliliters) pure (thin) cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456928001&=domain=del

5348771529001-5977456928001

How to Make Sugar-free Pomegranate Molasses - a delicious pomegranate reduction used for a variety of sweet and savory dishes

How to Make Sugar-free Pomegranate Molasses

pomegranate juice

lemon (juiced)

Pour the pomegranate juice and the lemon juice in a large pot. Bring to a soft boil over medium heat.

Simmer on low heat for 30-40 minutes. The pomegranate juice needs to reduce to about 1/4 of its volume.Stir occasionally so it doesn't burn. 

When you get thick bubbles that are more viscous, you can remove the molasses form the heat. Another way to check if the molasses is ready is to see if it coats the back of a spoon. 

Remove from the heat and leave to cool completely. You can transfer the molasses to a bowl to speed up the cooling.  Store in an air-tight jar in the cupboard/pantry or refrigerator for up to 1 month (2 months if adding sugar) 

Moist, tender banana bread muffins finished with an easy cinnamon praline crumb topping drizzled with simple vanilla cream icing.

Banana Muffins with Cinnamon Streusel Topping

bananas

sugar

vanilla

vegetable oil

baking soda

baking powder

cinnamon

flour

Cinnamon Streusel Topping

Simple Vanilla Cream Icing (optional)

butter,

brown sugar

vanilla extract

heavy cream

Brown sauce

Tbsp American mustard, (yellow mustard) (Main)

Tbsp Tomato ketchup (Main)

Tbsp Honey

Tbsp Hot sauce

Worcestershire sauce (Main)

Tbsp Cider vinegar

Whisk together mustard, ketchup, honey, hot sauce, worcestershire sauce and cider vinegar until smooth.

With a dark chocolate digestive base and nutty cream cheese topping, this frozen dessert has a winter twist

Iced chestnut ripple cheesecake

dark chocolate digestive biscuits

butter

sunflower oil

golden caster sugar

chestnut pieces, roughly chopped

can chestnut purée

tbsp dark rum

pot double cream

tub soft cheese

For the base, blitz the biscuits in a food processor or bash in a bag to make crumbs. Stir in the butter, then press into the base of a 22cm springform cake tin. Chill.

For the praline, line a tray with baking parchment and lightly oil it. Tip the caster sugar into a frying pan and place over a high heat. Cook for 5 mins, without stirring, until dissolved and you have a dark amber caramel. Throw in the chestnut pieces, then quickly tip onto the baking parchment and leave to harden. Break or chop into small pieces and set aside.

For the filling, blitz the chestnut purée in a food processor with the icing sugar and 1 tbsp of the rum. Set 3 tbsp of the mix aside. In a large bowl, whisk the cream with the caster sugar and vanilla until it holds its shape, then whisk in the soft cheese. Beat in the pieces of praline, then gently fold through the chestnut purée so that it ripples the cream. Spoon onto the biscuit base. Bang the cake tin gently on the work surface to level and smooth over the top. Cover with cling film and freeze for at least 12 hrs or up to 1 month.

For the drizzle, mix the remaining rum with the reserved chestnut purée and enough water to make it just runny. If serving the cake within 2 days, chill the drizzle; if keeping for longer, freeze and defrost when needed.

Put the cheesecake in the fridge to thaw a little 30 mins before serving. Using a sandwich bag with a corner tip cut off, pipe the drizzle over the top of the cake in a zig-zag pattern. Carefully remove from the tin and serve in small wedges – with a glass of rum if you fancy it.

Green tomato relish

kgs Green tomatoes, chopped (Main)

kg Onions, chopped

½ kgs Sugar

tsp Allspice, ground

tsp Ground black pepper

Malt vinegar, use enough to almost cover vegetables

Tbsp Ground turmeric

g mustard

Tbsp Cornflour

Cayenne pepper

Mix chopped vegetables with salt and leave overnight in fridge, or for at least 8 hours.

Drain off brine. Put vegetables, sugar, allspice and pepper in saucepan. Pour in enough vinegar to almost cover. Boil for 30 minutes.

Mix turmeric, mustard, cornflour and cayenne pepper to a paste with a little water and stir into mixture to thicken. Boil another 5 minutes. Bottle in hot sterilised jars.

Celebrate the Mardi Gras season with this festive and EASY candy. All the flavors of a King Cake, but without all the work. PLUS white chocolate.

King Cake Crack Candy

40-42 saltine crackers

unsalted butter

oz white chocolate chips + more for drizzling

Green decorative sugar

Purple decorative sugar

Preheat oven to 375 degrees F. Line a...

Preheat oven to 375 degrees F. Line a rimmed cookie sheet with parchment paper. Lightly spray with cooking spray.

Place saltine crackers side by side on the...

Place saltine crackers side by side on the parchment paper. Set aside.

Combine butter, brown sugar, and cinnamon in a...

Combine butter, brown sugar, and cinnamon in a large saucepan. Bring to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. Remove from heat and stir in vanilla.

Pour the mixture evenly over the crackers. Use...

Pour the mixture evenly over the crackers. Use a greased spatula to spread over the crackers as needed.

Bake for 5 minutes.

Remove from oven. Top with 12 oz white...

Remove from oven. Top with 12 oz white chocolate chips. Let rest 5 minutes. Use a spoon to spread the melted white chocolate evenly over the crackers.

Decorate the top with green, yellow and purple...

Decorate the top with green, yellow and purple decorative sugars. Drizzle with additional white chocolate as desired. Cool in the freezer for 30 minutes.

Break into pieces, removing from the paper. Store...

Break into pieces, removing from the paper. Store in the refrigerator in a ziplock bag or airtight container.

DIY hot smoked salmon

⅔ kgs Salmon, skin on (Main)

Ltr Water, cold

Woodchips, manuka

Place salmon, skin side up in a plastic container large enough to accommodate the salmon. (Cut the salmon in half if necessary)

To make the brine, whisk sugar, salt and water together in a bowl and pour over the salmon. Cover container with lid or plastic wrap and place in fridge overnight or a minimum of 3 hours.

Place a sheet of aluminium foil in the bottom of a stainless steel smoker (available at most camping or hardware stores) and sprinkle 1½ cups manuka woodchips evenly over the foil.

Remove salmon from brine and place skin side down on a smoking rack in the smoker.

Cover smoker with lid and place over a medium-high gas flame on your barbecue, or place smoker on the ground outside and light a small dish of methylated spirits underneath.

Place a weight on top of the lid to prevent too much smoke escaping if required.

Smoke for 12-15 minutes until salmon is just cooked and able to be flaked.

Remove salmon from the smoker. Remove pin-bones with tweezers. Turn salmon over and remove skin and the blood-line.

Best eaten on the day, otherwise refrigerate in an airtight container for up to 4 days.

This Orange &amp; Cranberry Loaf Cake has the delicious flavours of Winter in the form of a moist cake topped with a tasty drizzle. It is perfect for any gathering, especially over the Christmas period.&nbsp;

Top 16 drizzle recipes from across the web

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

Top Tags

Lemon drizzle cake

Brilliant banana loaf

How to Make Chili Oil

Slow-Roasted Middle Eastern-Style L...

Cookie dough chocolate cake with ca...

How to Make Sugar-free Pomegranate ...

Banana Muffins with Cinnamon Streus...

Brown sauce

Iced chestnut ripple cheesecake

Green tomato relish

King Cake Crack Candy

DIY hot smoked salmon

Orange & Cranberry Loaf Cake

Best Lemon Blueberry Cake (Extra Mo...

5-ingredient lemon cheesecake poke ...

Easy Caramel Pumpkin Crumb Cake

Top 16 drizzle recipes from across the web

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

Top Tags

Lemon drizzle cake

Brilliant banana loaf

How to Make Chili Oil

Slow-Roasted Middle Eastern-Style L...

Cookie dough chocolate cake with ca...

How to Make Sugar-free Pomegranate ...

Banana Muffins with Cinnamon Streus...

Brown sauce

Iced chestnut ripple cheesecake

Green tomato relish

King Cake Crack Candy

DIY hot smoked salmon

Orange &amp; Cranberry Loaf Cake

Best Lemon Blueberry Cake (Extra Mo...

5-ingredient lemon cheesecake poke ...

Easy Caramel Pumpkin Crumb Cake

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

Orange & Cranberry Loaf Cake