Beat the winter weather blues with this delicious crumble, featuring seasonal apple and berries.

Apple and blackberry crumble

butter,

(1 cup) caster sugar

water

cinnamon

blackberries,

Vanilla ice-cream (optional), to serve

(1/4 cup, firmly packed) brown sugar

unsalted butter,

tbsp plain flour

granita biscuits (Arnott's brand), crushed

tbsp rolled oats

tbsp cornflakes

tbsp shredded coconut

A quick whirl in the food processor turns a few ingredients into a tangy pasta sauce.

Roasted tomato & broad bean pasta with parsley & lemon oil

roma tomatoes,

dried angel hair pasta

(2 cups) frozen broad beans, peeled (see Notes)

parsley leaves

milliliters (1/3 cup) extra virgin olive oil

garlic clove, crushed

lemon juice

tbsp lemon rind

pkt feta, crumbled

A lemony herb sauce with a kick of Dijon mustard gives fresh flavour to fast pasta.

Smoked salmon and lemon dill pasta

dried farfalle pasta

dill

tbsp chopped fresh continental parsley

olive oil

Dijon mustard

tsp lemon rind

hot-smoked salmon fillet, skin removed, flaked

あのお弁当屋さんの肉野菜炒めをイメージして作りました！作り方はとっても簡単ですが、調味料の配合で『ごちそう肉野菜炒め』に♡ご飯がすすむ味です！！「今日のご飯は野菜炒め」と聞いていまいちな反応だったお子様や旦那様、彼も「野菜炒め」と聞くとテンションが上がるくらい美味しい味付けです♡是非、今晩のおかずにいかがでしょう♩

旨すぎ！！感動の『ごちそう肉野菜炒め』男子におすすめ♡

豚バラスライス 150ｇ

キャベツ 1/4玉

玉ねぎ 1/2個

人参 1/2本

もやし 100ｇ

枝豆 50ｇ

ごま油 大さじ1/2

オイスターソース 大さじ1.5

鶏がらスープの素 大さじ1

酒 大さじ1

醤油 大さじ1/2

みりん 大さじ1/2

味の素 適量

ブラックペッパー 適量

&amp;lt;span&amp;gt;A&amp;lt;/span&amp;gt;&amp;lt;p&amp;gt;オイスターソース大さじ1.5、鶏がらスープの素大さじ1、酒大さじ1、醤油大さじ1/2、みりん大さじ1/2、味の素適量&amp;lt;/p&amp;gt;は混ぜ合わせておく。

豚バラスライス…食べやすいように切るキャベツ…ざく切り玉ねぎ…スライス人参…細めの短冊切り

フライパンにごま油をひき、豚バラスライスを炒める。

キャベツ、もやし、枝豆を加え炒める。

キャベツがしんなりとして全体のかさが減ったら、混ぜ合わせておいた&amp;lt;span&amp;gt;A&amp;lt;/span&amp;gt;&amp;lt;p&amp;gt;オイスターソース大さじ1.5、鶏がらスープの素大さじ1、酒大さじ1、醤油大さじ1/2、みりん大さじ1/2、味の素適量&amp;lt;/p&amp;gt;を加え全体と絡ませながら炒め、仕上げにブラックペッパーをふりかける。

Create truly beautiful memories with these sweet Christmas cupcakes for the festive season.

Christmas cupcakes

butter, softened

caster sugar

vanilla bean paste

eggs

self-raising flour

milk

chocolate chips

raspberries

bought white fondant

Bought red icing flowers, to decorate

icing sugar mixture

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

5348771529001-5751743652001

John Whaite's towering pavlova will reign supreme at any summer gathering. While it’s not particularly complicated, it does require a little planning, so gather your ingredients and set aside a bit of time.

Coronation pavlova tower

rhubarb,

300 g caster sugar

strawberries

tbsp cornflour

balls stem ginger, chopped

Step 1

Put the rhubarb in a deep roasting tin (about 25cm x 35cm), then add 200g caster sugar and the port (or wine or cordial) and toss together. Ensure all the chunks are in a single layer – the more closely packed, the better – then cover and chill overnight. Hull and halve the strawberries and toss with the remaining 100g caster sugar. Put on a tray or large lipped plate; cover and chill overnight.

Step 2

For the meringue, preheat the oven to 200ºC, gas mark 6. Line 2 large baking sheets with baking parchment and draw on 4 circles: one 23cm in diameter, one 18cm, one 15cm and the final one 10cm. Put the egg whites into the bowl of a freestanding mixer fitted with a whisk attachment (or use a bowl and electric beaters). Whisk on a high speed until the egg whites form a thick foam. Add the sugar 1 tablespoon at a time and whisk until you have a very thick, glossy meringue and there are very few granules of sugar left (test by rubbing a little of the mixture between your thumb and forefinger).

Step 3

Divide the mixture between the 4 circles and spread it out to form thick discs, all the same height. Put in the oven and reduce the temperature to 140ºC, gas mark 1. Bake for 1 hour 30 minutes, then turn off the oven, leave the door ajar and let the meringues cool inside (overnight if possible). If, once cool, the meringues are a little sticky because of humidity, bake them for 1 hour more at just 80ºC, gas mark ¼, to crisp them up.

Step 4

For the rhubarb, preheat the oven to 200ºC, gas mark 6. Pour the juice from the tin of rhubarb into a pan and set aside. Ensure the rhubarb is evenly spaced in the roasting tin and bake for 10-15 minutes until soft but not overly mushy. Remove from the oven and allow to cool completely. Drain off any liquid and pat dry with kitchen paper.

Step 5

Add the juice from the tray of strawberries to the pan of rhubarb liquid. In a small jug, mix together the cornflour with 3 tbsp of the liquid and stir to dissolve. Bring the pan of juices to a boil, then add the cornflour mixture a little at a time, whisking after each addition, just until it thickens up to a coating consistency. Remove from the heat and allow to cool.

Step 6

In a large bowl, use a balloon whisk to whip the cream with the icing sugar, vanilla bean paste and Greek yogurt until it holds its shape well.

Step 7

Set the largest meringue on a cake stand or large flat plate. Dollop on just over ¼ of the cream mixture. Scatter over some strawberries and rhubarb. Repeat, using all the cream and meringue and most of the fruit, finishing with a cream layer. Decorate the top with the remaining fruit, and brush with the thickened syrup. Scatter over the ginger and, just before serving, drizzle over more syrup, letting it dribble all the way down the tower.

Risotto is classic comfort food. Lemon zest offers a bright shaft of sunshiny contrast to bitter, wintry kale – a reminder that there are warmer days ahead.

Kale & lemon risotto

150 g Pentland Brig kale

unsalted butter

echalion shallot, finely chopped

celery sticks, finely chopped

clove/s garlic, finely chopped

200 g carnaroli risotto rice

dry white wine

500 ml chicken or vegetable stock

grated,

Bring a large pan of water to the boil. Blanch the kale in it for 1 minute, drain, then refresh in ice-cold water. In a food processor, or using a stick blender, blend until you have a purée, adding a splash of water if needed, and set aside.

Melt 30g butter in a large saucepan and sauté the shallot and celery for about 7 minutes, until soft. Add the garlic and ½ the lemon zest; fry until fragrant, then add the rice and toast, stirring for 3 minutes until the edges are turning slightly translucent. Pour in the wine and let it bubble down and evaporate (about 30 seconds). Put the stock and 500ml water in a small pan and heat over a medium heat.

Next, spend around 20-25 minutes pouring in ladlefuls of hot stock one at a time, stirring all the time and letting each ladleful absorb before adding the next one. Finally, stir in the kale purée, heat through, then beat in the remaining 30g butter and the pecorino. Add the lemon juice to taste, scatter over the remaining lemon zest and serve with extra pecorino scattered over.

Top 7 r recipes from across the web

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Apple and blackberry crumble

Roasted tomato & broad bean pasta w...

Smoked salmon and lemon dill pasta

旨すぎ！！感動の『ごちそう肉野菜炒め』男子におすすめ♡

Christmas cupcakes

Coronation pavlova tower

Kale & lemon risotto

Top 7 r recipes from across the web

The most viewed r recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple and blackberry crumble

Roasted tomato & broad bean pasta w...

Smoked salmon and lemon dill pasta

旨すぎ！！感動の『ごちそう肉野菜炒め』男子におすすめ♡

Christmas cupcakes

Coronation pavlova tower

Kale & lemon risotto

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