individual

Crack the sweet glaze of this creme brulee for a delicious, gooey centre. Everyone can enjoy their own individual dessert, so you don't have to share! Recipe by Nick Honeyman.

Coconut creme brulee recipe

(500 milliliters) pure (thin) cream

(220 grams) caster sugar, plus extra to sprinkle

coconut cream

coconut milk

Individual Salad Cups with Rhubarb Vinaigrette are perfect for entertaining, whether you're having a family picnic, throwing a wedding shower, or hosting a spring brunch.  But make a few extra to keep the fridge for healthy snacking, too.

Individual Salad Cups with Rhubarb Vinaigrette

rhubarb puree (recipe below)

Tbsp champagne vinegar

tsp honey

Dijon mustard (I used whole grain)

olive oil

salt and black pepper

appetizer picks

green endive

head purple or red endive

yellow bell pepper

red bell pepper

carrots

scallions

green beans

radishes

snap peas

cherry tomatoes

basil thyme leaves

To make rhubarb puree, wash and trim the ends off of several stalks of rhubarb.  Cut them in 1 inch pieces.

Put the rhubarb into a saucepan and add a splash of water.  Bring up to a boil, turn down the heat, and summer it for about 5-10 minutes until the rhubarb softens.  Add a little bit of extra water if it runs dry.

Let the mixture cool a bit and then puree in a small food processor.  Measure out 6 tablespoons for the dressing recipe.

To make the Rhubarb Vinaigrette put all the ingredients in a small food processor and blend until creamy.  Taste and adjust any of the ingredients to your liking.  Refrigerate until needed.

When ready to assemble the cups, spoon 2 tablespoons of the dressing into the bottom of each cup.

Trim the ends off the endive and carefully separate the leaves.  You will need about 3 leaves per cup.  Trim the leaves as necessary, from the bottom end, so that they extend an inch or so above the rim of the cup, as shown in the photos.

Cut the bell peppers and carrots into thin strips and layer them into the cups, along with the trimmed green beans, pea pods, and scallions.

Thread 3 tomatoes onto each skewer and add it.  Finish with the radish and herbs for garnish.

The cups should be full but not crowded.  Assemble just before serving.

Golden syrup winter pudding

Butter,

Sugar

75 g Self raising flour (Main)

Tbsp Milk

g Golden syrup

Lightly grease a mould, a small pudding basin, or 4 ramekins with a little butter. Cream the butter and sugar until light and fluffy. Beat in the egg and fold in the flour and milk. Pour the golden syrup into the bottom of the pudding basin or mould.

Carefully spoon the pudding batter on top of the golden syrup, spreading the mixture evenly. Cover and seal the top of the pudding basin with baking paper tied into place with string (or you can use tin foil).

Place the pudding basin in a large pot of simmering water. Ensure the water comes halfway up the side of the basin, put the lid on and steam for 30-40 minutes. If you are using ramekins, heat an oven to 160C and place the ramekins in a deep oven tray. Pour warm water around them so that it comes halfway up the ramekins and bake for 20 minutes.

Serve with vanilla bean ice cream and whipped cream.

Gooey apple caramel fills up these oozing cakes of deliciousness that you will never want to stop eating!

Caramel Apple Molten Cakes

sugar

Martinelli’s Apple Juice

Tbsp butter

heavy cream

Unsalted butter

Tbsp all-purpose flour

apple caramel sauce (recipe detailed below)

To make the apple caramel sauce,add half of...

To make the apple caramel sauce,add half of the Martinelli’s apple juice and sugar to a medium saucepan. Over medium-high heat, cook the liquid until it is dark brown in color.

Add the heavy cream, butter and remaining Martinelli’s...

Add the heavy cream, butter and remaining Martinelli’s apple juice. Be careful as the mixture will bubble up! Stir well and let cool completely.

To make the cakes, preheat oven to 425...

To make the cakes, preheat oven to 425 degrees F. Butter and flour 4 ramekins; add them to a rimmed baking sheet and set aside.

In the bowl of a stand mixer, beat...

In the bowl of a stand mixer, beat egg yolks and egg in a medium bowl until the mixture has doubled in size. It will be voluminous and will hold a slight ribbon.

Add the apple caramel sauce to the mixer,...

Add the apple caramel sauce to the mixer, beating until well blended. Gradually add flour, beating until well blended. Divide the batter between the 4 ramekins.

Add sheet pan to the oven. Bake until...

Add sheet pan to the oven. Bake until the outsides are golden brown and the centers still jiggle, approximately 11 minutes.

Remove from oven and run a knife around...

Remove from oven and run a knife around the edges of the ramekins to loosen cakes. Invert cakes onto plates. Serve immediately with vanilla ice cream.

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Golden syrup winter pudding

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Coconut creme brulee recipe

Individual Salad Cups with Rhubarb ...

Golden syrup winter pudding

Caramel Apple Molten Cakes

The most viewed individual recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine