toasted

Cater for a breakfast or brunch crowd by making French toast savoury with parmesan and smoked salmon.

Smoked salmon French toast

eggs

milk

parmesan

malted rye sourdough batard loaf

butter

parsley leaves

dill

lemon,

baby capers

eschalot, halved, thinly sliced

extra virgin olive oil

lemon juice

smoked salmon

sour cream

Treat the family to these easy chocolate and banana toasties - the kids, in particular, will love them!

Choc-banana toasties

raisin bread

tsp Nutella

banana,

Homemade quesadillas filled with smoked chicken, spinach and cheese taste terrific served with fresh guacamole.

Chicken quesadilla with guacamole

smoked chicken breast

baby spinach leaves

Greek-style feta, crumbled

(1/4 cup) coarsely grated vintage cheddar

avocado, stone removed, peeled, mashed

lime juice

flour tortillas

Make perfect poached eggs for breakfast with our fabulous recipe and 'eggspert' tips!

Poached eggs

tsp white vinegar

eggs,

Bread, toasted, buttered, to serve

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Avocado, pistachio, mint - can you pack any more greens into one salad? We've added brown rice and loads of nuts to pack this salad with healthy protein and fibre.

Greens and grains

(100 grams) brown rice

tbs sunflower seeds

tbs pepitas

(pumpkin seeds)

almonds

tbs pistachio kernels, chopped

zucchinis

spring onions, chopped

mung bean sprouts sprouts

olive oil

tbs honey

avocado, sliced

mint leaves

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Almonds, lemon and Brussels sprouts provide a simple flavour foundation for kamut fusilli pasta.

Kamut pasta with Brussels sprouts and toasted almonds

raw almonds

30-40 (about 500 grams) baby Brussels sprouts, halved

Pared lemon

kamut fusilli* or other short pasta

chervil parsley leaves

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Matt Preston's simple recipe is fantastic for when you have friends over - just add a fresh salad (and of course, a few beers!)

Pork souvlaki with fennel and coriander seeds on toasted flatbread

pork fillet,

coriander seeds

Thick Greek-style yoghurt, lemon

(250 grams) fine “00” flour

(250 grams) strong (baker’s) flour

tsp baking powder

(60 milliliters) good olive oil

Toasted coconut chocolates

(1 cup) desiccated coconut

good-quality dark chocolate, roughly chopped

vanilla essence

Start the day with a spring in your step with this crunchy muesli.

Toasted muesli

(3 cups) rolled oats

(2 cups) bran cereal

(2 cups) bran flakes

(1 cup) sultanas

(1/2 cup) sunflower kernels

(1/2 cup) flaked almonds

(1/2 cup) flaked coconut

(1/4 cup) linseeds

cinnamon

honey

butter, coarsely chopped

Two goats' cheeses with tapenade

carrot,

beetroot,

Dijon mustard

olive oil, plus extra for brushing

milliliters (1 tbsp) red wine vinegar

x 100 grams rounds soft goats' cheese

tbsp green olive tapenade*

tbsp black olive tapenade*

baguette,

salad leaves, (including edible flowers

An easy dessert recipe with a no-bake filling made from brown sugar swirled with warm melted butter mixed with cream cheese, pecans and whipped topping over a simple pecan shortbread crust. Special enough for Thanksgiving and Christmas but easy enough for anytime!

Pecan Cream Deep Dish Pie

flour

butter,

pecans

salt

8-oz packs cream cheese,

butter, melted

brown sugar

vanilla extract

8-oz tubs cool whip, divided

These healthy roasted nuts come together in a cinch - so much better than store-bought! Make them in your air-fryer today.

Simple Roasted Nuts Recipe using Air Fryer

nuts (almonds, cashews, hazelnuts, peanuts etc.)

Set the temperature to 325°F.

Depending on the nuts used, the timings will change (Almonds - 6 minutes, Peanuts, 10 minutes, Hazelnuts - 6 minutes, and cashew nuts - 8  minutes)

Make sure to toss the nuts at the halfway mark for even browning.

Let the nuts completely cool before storing in a glass container away from direct sunlight.

Homemade baked beans

Tbsp Olive oil

Onion, finely chopped

Garlic, crushed

tsp Bittersweet smoked paprika (Main)

oregano

Sugar

Sea salt and cracked black pepper

Butter beans, (large) drained and rinsed or use

parsley

Gently heat the oil in a heavy-based saucepan then add the onion and cook for 5 minutes until the onion begins to soften.

Add the garlic and smoked paprika and cook for a further 30 seconds.

Add the oregano, chopped tomatoes and sugar and season with salt and freshly ground black pepper. Simmer the tomato sauce until it thickens, about 5 minutes.

Add the drained and rinsed butter beans and stir to combine. Simmer gently until the beans are heated through. Stir through the parsley.

Serve hot with any of the suggestions below.

These two methods for How to Toast Walnuts are incredibly fast and easy! Add these roasted walnuts to a variety of recipes for the best flavor and texture.

How to Toast Walnuts

walnuts (raw)

Butter

Salt (optional)

If using butter, oil, or seasoning ingredients, toss walnuts in the mixture until lightly coated.

Preheat oven to 350 °F.

Line a large, lightly colored baking sheet with parchment paper.   Place walnuts in a single layer on the sheet.

 Toast walnuts in preheated oven for 7-10 minutes, stirring occasionally.  (A little less time if they are coarsely chopped prior to roasting.)

In the Oven:

Heat a medium to large, non-stick dry skillet over medium-low heat.   Add no more than 1 cup of walnuts to the skillet in a single layer. 

Toast nuts for 3-5 minutes, stirring occasionally.  (A little less time if they are coarsely chopped prior to toasting.)

Store toasted walnuts in an airtight container at room temperature for up to 1-2 weeks or in the refrigerator for up to a few months.

On the Stove:

Simple apple tart

Sweet pastry sheet (Main)

Apricot jam

Apples, cored,

Tbsp Melted butter

Tbsp Caster sugar

Toasted walnuts, chopped roughly

Ice cream

Roll pastry on a lightly floured bench to fit a 22cm tart tin. Line with baking paper and beans or rice. Bake blind for 15 minutes. Remove pastry and turn the oven down to 165C.

Spread jam over base of warm pastry. Layer the apples in a circle, continuing until they are all used.

Brush with melted butter and sprinkle on the sugar. Return to oven for 25 minutes until the apples are completely soft.

Sprinkle with toasted walnuts and serve with vanilla icecream.

If you have a coconut lover in your life, this gorgeous Toasted Coconut Bundt Cake is going to make that person very happy! This cake is prepared with coconut, coconut milk, and coconut extract. If that&#039;s not coconutty enough, nothing will ever be!

Toasted Coconut Bundt Cake

butter, (softened (plus one tablespoon to grease the bundt pan))

sugar

coconut milk

coconut extract

all-purpose flour ((plus one tablespoon to flour the bundt pan))

baking powder

baking soda

medium grated unsweetened coconut, (toasted)

confectioner's sugar

Preheat your oven to 350 degrees.  Using a pastry brush, grease the bundt pan very well with the one tablespoon of butter.  Sprinkle the one tablespoon of flour around the bundt pan and tap the pan lightly with your hand while moving the bundt pan around to ensure the butter is completely covered with the flour.  Gently tap out the excess flour.  Set aside.

In a large bowl, combine the butter and sugar with a hand-held mixer until lightly and fluffy.

Add the eggs - one at a time - and beat well between each addition.

Add the coconut extract, along with the coconut milk, and beat gently into the butter and sugar mixture.

Next, whisk together the flour, salt, baking powder, and baking soda.  Add the dry mixture to the wet mixture and beat until incorporated.

Stir in two cups of the toasted coconut.

Pour the batter into the prepared bundt pan and bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove cake from oven and allow cake to cool in the bundt pan for 20 minutes before turning the cake out onto a wire cooling rack to continue cooling.

When the cake is cooled, whisk together the confectioner&#x27;s sugar and coconut milk.  Drizzle the mixture over the cake and top with the remaining 1/2 cup of toasted coconut.

Toasted Marshmallow Brownie Malt Ice Cream

marshmallows

whipping cream

half and half cream

malt powder

brownie pieces ((see Recipe Notes below))

Place a rack in the center of your oven, and preheat your oven to broil. Place the marshmallows on a baking sheet. Broil the marshmallows for 1 to 2 minutes, just until they begin to brown and puff (see the photo in the post). Remove them from the oven and set them aside.

TOAST THE MARSHMALLOWS:

In a large saucepan, heat the whipping cream and half-and-half over medium heat. Once the mixture is warm, add the toasted marshmallows and stir until the marshmallows are melted. Whisk in the malt powder, vanilla and salt and stir until the malt is dissolved. Remove the pan from heat and let it cool to room temperature. Transfer the ice cream base to a covered plastic container and chill for at least 8 hours.

MAKE THE ICE CREAM BASE:

Remove the ice cream base from the refrigerator and give it a few whisks to reincorporate the ingredients. Resist the temptation to grab a straw right then and there and start sipping (because it&#039;s delicious!!) Follow your ice cream machine manufacturer&#039;s instructions for processing the ice cream. It usually takes 25 to 30 minutes for the ice cream to become creamy and frozen. Add in the brownie pieces just before you&#039;re about to turn off the machine, and let the machine mix them in for about a minute. Scrape the ice cream into a freezer-safe container and freeze for several hours, or until the ice cream is firm enough to eat. The ice cream will keep in the freezer for up to 2 weeks.

PROCESS THE ICE CREAM:

Oh my gosh, this ice cream is SO. DELICIOUS!!!! The first time I made it, my grocery store was oddly out of marshmallows, so I grabbed a jar of marshmallow Fluff to avoid hitting another store on the way home. I spread the Fluff on a cookie sheet, broiled it per the directions above, and voila - delicious! Thank you so much for sharing this recipe!

Great flavor but next time I’ll just stir the brownie pieces in rather than add at the end of the churn. The only churned for ten minutes with the brownies and it completely pulverized them. It tasted great but looked like. Wendy’s frosty. Hoping after it freezes for a couple hours in the freezer it will have more of an ice cream texture.

From the layers of ground beef and tasty taco toppings to the signature flavor of McCormick® Original Taco Seasoning Mix, this taco crunch wrap is the only way to do lunch. Serve with guac, queso, hot sauce, or salsa and enjoy the crunch in every bite!

Top 18 toasted recipes from across the web

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

Top Tags

Smoked salmon French toast

Choc-banana toasties

Chicken quesadilla with guacamole

Poached eggs

Greens and grains

Kamut pasta with Brussels sprouts a...

Pork souvlaki with fennel and coria...

Toasted coconut chocolates

Toasted muesli

Two goats' cheeses with tapenade

Pecan Cream Deep Dish Pie

Simple Roasted Nuts Recipe using Ai...

Homemade baked beans

How to Toast Walnuts

Simple apple tart

Toasted Coconut Bundt Cake

Toasted Marshmallow Brownie Malt Ic...

Taco Crunch Wrap

Top 18 toasted recipes from across the web

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

Top Tags

Smoked salmon French toast

Choc-banana toasties

Chicken quesadilla with guacamole

Poached eggs

Greens and grains

Kamut pasta with Brussels sprouts a...

Pork souvlaki with fennel and coria...

Toasted coconut chocolates

Toasted muesli

Two goats' cheeses with tapenade

Pecan Cream Deep Dish Pie

Simple Roasted Nuts Recipe using Ai...

Homemade baked beans

How to Toast Walnuts

Simple apple tart

Toasted Coconut Bundt Cake

Toasted Marshmallow Brownie Malt Ic...

Taco Crunch Wrap

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