special

This cheesecake recipe is full of Italian flavours, including chocolate, coffee and limoncello.

Espresso cheesecake

400 g cream cheese

espresso

g icing sugar

lemons (zest only)

150 g amaretti biscuit

butter

150 ml double cream

lemon (zest only)

ml limoncello

chocolate

limes (zest only)

coffee beans (grated (optional))

Salmon with garlic bean puree, asparagus & tomatoes

(about 180 grams) asparagus, ends trimmed

Canola oil cooking spray,

salmon

black pepper,

milliliters (1/2 cup) Massel chicken style liquid stock

garlic cloves, crushed

tsp lemon rind

tsp extra virgin olive oil

Usually reserved for special occasions, this dish is traditionally served with boiled eggs, so it works well with the turmeric boiled egg curry (also available onilne), says O Tama.

Recipe by O Tama Carey, from Lankan Filling Station.

Spiced saffron and cashew rice

saffron

ghee

onion, finely chopped

cardamom pods, bruised

cinnamon quill

cloves

star anise

x 10cm pandanus leaves (from Asian food shops)

(500 grams) basmati rice, rinsed, drained

(625 milliliters) coconut milk

curry leaves

(60 grams) ghee

onion, thinly sliced

tbs brown mustard seeds

cashews

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981818033001&=domain=del

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Everyone's favourite Italian coffee, mascarpone and chocolate dessert gets transformed into an ice-cream.

Tiramisu popsicles

tbsp rice malt syrup

instant coffee

tbsp Dutch cocoa powder

thick Greek-style yoghurt

milliliters thickened cream

(110 grams) caster sugar

biscotti, roughly chopped

(220 grams) caster sugar

(80 milliliters) amaretto liqueur

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5772999240001&=domain=taste

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This traditional cake has been jazzed up with lots of ginger - you'd never know it's gluten-free and dairy-free. Perfect for weddings and Christmas

Gingered rich fruit cake

each dried currant, sultanas and raisins

tub crystallised ginger

stem ginger

tbsp stem ginger syrup

Cointreau

tsp each ground ginger and mixed spice

lemons

olive oil

light muscovado sugar

eggs

gluten-free flour

gluten-free baking powder

apricot jam

mixed fruit, including figs, prunes, date and apricots

Heat oven to 140C/fan 120C/gas 1. Lightly oil a 71⁄2cm deep, 25cm round cake tin, and line it with a double layer of baking parchment.

Mix the dried fruits, ginger and syrup, Cointreau, spices and lemon zest. Put the olive oil, sugar and eggs in a bowl, whisk together until light and fluffy. Sift the flour and baking powder into the mixture and tip in the fruit. Fold and stir together well.

Spoon the mixture into the cake tin. Bake in the centre of the oven for 2-21⁄2 hrs, or until a skewer inserted into the centre comes out clean. Cover with foil if the cake begins to over-brown. Take from the oven and leave to cool in the tin. Remove, leaving the baking parchment in place until you decorate.

For the topping: warm the jam and Cointreau together until the jam is liquid, allow to cool. Arrange the fruit on the cake and brush with the jam.

If you have not yet tried a Starbucks Mocha Cookie Crumble Frappuccino Blended Beverage, well, let's just say you are seriously missing out!

Copycat Starbucks Mocha Cookie Crumble Frappuccino Recipe

milk (dairy/ non dairy)

water

chocolate powder

caster sugar

instant coffee granules

Oreo cookies

chocolate sauce

Make the coffee the night before. Add the coffee granules to hot water.

Once it has cooled down, pour into an ice cube mould and place in the freezer overnight.

The next day, add the coffee blocks to the blender, followed by milk, hot chocolate powder, and caster sugar.

Add 11 Oreo cookies to the blender and pulse the blender about 10 times until it is incorporated.

Pour into a glasses, top with whipped cream, chocolate sauce, and one crushed Oreo cookie.

Bread Halwa is an easy, delicious dessert made by simmering bread in sugar syrup, ghee and with or without milk. Bread Halwa is the easiest halwa version that is ideal for family get-together, parties and special evenings. How to make Bread Halwa with &amp; without milk versions are explained in this post with step by step pictures and video.

Bread Halwa

bread

sugar

tbsp ghee (melted)

nos cashews (broken)

Trim the edges of the bread slices, set aside.

Heat 1 tbsp of ghee and fry cashews until golden brown, remove the fried cashews and set aside. Now add the bread slices and toast.

Toast until golden brown and crisp on both the sides, similarly toast the other 2 slices too.Set aside.

Now in the same pan add sugar. Add water and let it boil.

When it starts to bubble rigorously, roughly tear the bread slices and add it. Let it soak for few seconds.

Then mash it up with a ladle. Measure ghee and  keep it ready.

Keep cooking in low flame and start adding ghee a tsp at a time.

Add ghee and keep cooking, stop adding ghee when it starts to come together and ghee starts to ooze out the edges as shown in the picture. It will take at least 10 mins.

Now add fried cashews, give a quick stir and switch off. Enjoy Bread Halwa!

https://www.youtube.com/watch?v=RceHtTV-spc

Bread halwa recipe-How to make bread halwa recipe-Bread halwa recipe with sugar syrup without milk.

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For more detailed description with step by step pictures check here: https://www.sharmispassions.com/bread-halwa-recipe/


Ingredients:
4 slices bread
1/4 cup sugar
3 tbsp melted ghee
5 nos cashews (broken)
1/2 cup water


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Bread halwa recipe | Easy bread halwa without milk

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.

Slow-cooked beef cheeks ala dianne

Beef cheeks (Main)

Red wine

Worcestershire sauce

Bay leaves

Tbsp Brown sugar

Mint sauce

Beef bouillion

Sear the beef cheeks in a high heat skillet with olive oil. Brown all the sides. Place the beef cheeks to the slow cooker.

Add bay leaves, mint, red wine, beef cubes, sugar, Worcestershire sauce. Slow cooked for 8-12 hours. Reduce the sauce for 15 minutes before serving. Serve hot with a bed of mashed potatoes.

Mango and blueberry Christmas trifle

Panettone, cake,

Marsala,

500 ml Vanilla custard

punnets Blueberries

Mangoes,

Cream,

Mint

Into a decorative bowl place a layer of sponge. Sprinkle over some marsala. Spread over a layer of custard, then fruit and sponge and continue, finishing with fruit and reserving some for the top. Allow to sit for several hours or overnight.

Before serving, cover fruit with cream. Decorate top with remaining fruit and mint.

Gluten-free reduced sugar mini Hummingbird cakes

Eggs,

300 ml Vegetable oil

Bananas, ripe, peeled and mashed (Main)

tsp Pure vanilla extract

tsp Ground cinnamon

280 g Spelt flour, or gluten-free flour mix (Main)

tsp Baking soda

pineapple

70 g Hazelnuts, toasted, skinned

Walnuts,

golden sugar

Butter,

g Cream cheese, cold

Preheat the oven to 170C. Grease mini muffin tins.

Put the sugar, eggs, oil, banana, vanilla and cinnamon in a mixer with a paddle attachment (or you can use a hand mixer) and beat until all the ingredients are well incorporated. Don't worry if the mixture looks slightly split.

Slowly add the flour, baking soda and salt and continue to beat until everything is well mixed.

By hand, carefully stir in the crushed pineapple and chopped hazelnuts and walnuts (or use one kind of nut) until evenly mixed.

Using a teaspoon, fill each greased (silicon tins are great for these) mini muffin hole till three quarters full and bake for 20 minutes.

Cool in the tin for 5 minutes, then gently tip out on to a wire cooling rack.

When cool, fill a piping bag (fit with a #20 round tip, or cut a 1cm hole at the tip of your bag) with frosting and pipe a round blob onto each mini cake and top with a whole hazelnut, half a walnut or a piece of Sweet As freeze-dried pineapple.

Beat the icing sugar and butter together on medium speed until the mixture comes together and starts to clump.

Add the cream cheese and beat until it is completely incorporated. Turn the mixer speed up and continue beating until the frosting is light and fluffy. Take care not to overbeat, as it can quickly become runny.

When you have quality ingredients, its always best to stay simple! This Miso & Sesame Crust Seared Tuna Steak recipe is a super quick 10 minute dish! The light miso dressing adds a little saltiness and contrast without overpowering the tuna. This recipe will cook your tuna rare (partially raw in the middle) but feel free to cook it longer depending on your preference. For some extra tanginess, accompany with the dipping sauce.

Top 12 special recipes from across the web

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

Top Tags

Espresso cheesecake

Salmon with garlic bean puree, aspa...

Spiced saffron and cashew rice

Tiramisu popsicles

Gingered rich fruit cake

Copycat Starbucks Mocha Cookie Crum...

Bread Halwa

Basic bread dough

Slow-cooked beef cheeks ala dianne

Mango and blueberry Christmas trifl...

Gluten-free reduced sugar mini Humm...

Miso & Sesame Crust Seared Tuna

Top 12 special recipes from across the web

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

Top Tags

Espresso cheesecake

Salmon with garlic bean puree, aspa...

Spiced saffron and cashew rice

Tiramisu popsicles

Gingered rich fruit cake

Copycat Starbucks Mocha Cookie Crum...

Bread Halwa

Basic bread dough

Slow-cooked beef cheeks ala dianne

Mango and blueberry Christmas trifl...

Gluten-free reduced sugar mini Humm...

Miso & Sesame Crust Seared Tuna

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