Kitchenette

Prep: 45 mins | Cook: 10 mins | Yield: 3 dozen Ingredients     For Chocolate Cookies 1/2 cup salted butter cut into Tablespoon-sized pieces, 1 stick 2 cups semisweet chocolate chips 3/4 cups light brown sugar packed 1/2 cup granulated sugar 2 large eggs + 1 yolk lightly beaten 1 teaspoon vanilla extract 1 1/2 cup all-purpose flour 2 tablespoon cocoa powder 1 teaspoon cornstarch 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt For Spiderwebs 1 cup mini marshmallows, divided Method Chocolate Cookies Preheat oven to 350F and prepare cookie sheets by lining with parchment paper (if you do not have parchment paper on hand, you can bake these cookies on an ungreased cookie sheet, just check them a minute or so sooner than directed in the recipe). In a large microwave safe bowl, combine your butter and chocolate chips. Microwave for 30 seconds and stir well. Repeat until chocolate and butter are completely melted. Allow to cool for about five

0:30 Prep | 0:40 Cook | 8 Servings | Easy Ingredients     250g ctn crème fraîche     3 eggs, lightly whisked     2 oranges, rind finely grated, juiced     375g (2 1/2 cups) plain flour     2 teaspoons baking powder     1/2 teaspoon bicarbonate of soda     200g unsalted butter, chopped, at room temperature     215g (1 cup) caster sugar     150g (1 cup) icing sugar     2 teaspoons milk     Orange zest, to serve Method Preheat oven to 180C/160C fan forced. Grease a 2.25L bundt pan. Combine the crème fraîche, egg and 80ml (1 ⁄3 cup) of the orange juice in a bowl. Whisk together the flour, baking powder and bicarb in a separate bowl. Use electric beaters to beat the butter, caster sugar and 1 tbs of the orange rind in a large bowl on medium speed for 12 minutes or until very pale and creamy.  Gradually fold in the flour mixture and crème fraîche mixture, in alternating batches, until the mixture is smooth and combined. Transfer the mixture to the prepared

 30 Cook time | 45 Prep time | 18 Serves | Med Skill  Ingredients       For the Pie Dough     2 1/2 cups plain flour plus more for dusting     2 teaspoons sugar     1/2 teaspoon salt     1/4 cup shortening, chilled and cut into pieces     1 1/2 sticks cold butter, diced     4 to 8 tablespoons ice water     2 teaspoons apple cider vinegar     For the Filling     2 tablespoons unsalted butter     2 Braeburn apples, peeled, cored and cut into 1/2-inch chunks (about 1 pound)     2 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (about 1 pound)1/4 cup sugar     Scant 1/2 teaspoon ground cinnamon     1/2 teaspoon salt     Pinch ground ginger     Pinch ground nutmeg     2 teaspoons lemon juice     Oil, for frying     1 egg  Method For the pie dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs. Add in the ice water and vinegar, 1 t

     Method For the Two-Crust Pie Dough Stir the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently). Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into 2 discs, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling. Shape into 2 logs and chill. For the Apple Cinnamon Galettes Preheat the oven to 375 F and line 2 baking trays with parchment paper. Pull the pie dough from the fridge 20 minutes before rolling. Slice each log into 3 pieces and roll each piece out on a lightly floured work surface

 30 Cook time | 30 Prep time | Easy Skill |  Serves: 1 (13 by 18-inch) pizza  Ingredients     2 tablespoons extra-virgin olive oil, plus extra to grease pan     4 garlic cloves, thinly sliced     1 tablespoon fresh thyme leaves     1 tablespoon fresh oregano leaves     1 (28-ounce) can whole peeled tomatoes, drained and hand crushed (recommended: San    Marzano)     Salt and freshly ground black pepper     1 recipe fresh pizza dough, recipe follows     1 (8-ounce) ball fresh buffalo mozzarella, water drained     1/2 bunch fresh basil leaves     Remove from the oven, cut into slices and serve.     For the fresh pizza dough     2 packages active dry yeast     2 teaspoons sugar     2 cups warm water (100 to 110 degrees F.)     2 tablespoons salt     6 cups plain flour, plus more for dusting     2 tablespoons extra-virgin olive oil, plus extra for bowl  Method To make the dough: In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Le

 20 Cook time | 15 Prep time | 4 Serves | Easy Skill Ingredients     2 tablespoons hot sauce, such as Frank's     1 tablespoon packed dark brown sugar     1 teaspoon smoked paprika     1/4 teaspoon cayenne pepper     2 tablespoons light mayonnaise     1 tablespoon snipped chives     8 stalks celery, very thinly sliced in half moons on an angle     1/2 small red onion, very thinly sliced     Four 5-ounce center-cut skin-on salmon fillets, about 1 inch thick     Salt and freshly ground black pepper     Vegetable oil, for oiling the grill Method Preheat an outdoor grill or grill pan on medium high. Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well. Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmo

 7 Cook time |12 Prep time | 6 Serves | Med Skill  Ingredients     2 garlic cloves     ¾ tsp finely chopped fresh rosemary leaves     ¾ tsp finely chopped fresh thyme leaves     1 tbsp dry white wine     1 tbsp extra-virgin olive oil     2 tbsps Dijon mustard     2 tbsps whole-grain mustard     Nonstick olive oil cooking spray     6 (6 to 225g) salmon fillets     Salt and freshly ground black pepper     6 lemon wedges  Method In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce. Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sa

Ingredients:     1 egg     1 tbsp flour     250 ml milk     100 g (3,5 oz) sugar     7 tbsp cocoa powder     100 g (3,5 oz) dairy butter     600 g (21 oz) tea biscuits     150 g (5 oz) walnuts     150 g (5 oz) raisins  Method Swill out a stew pan and pour 125 ml of milk inside. Put the pan on fire and heat the milk. In a bowl, combine cocoa powder, flour, and sugar. Mix everything thoroughly. Add 4-5 spoons of preheated milk. Then transfer the mass to the stew pan with the remaining milk inside. Pour 125 ml of milk in a bowl. Beat in an egg. Trickle the milk slowly in the pan that is on the fire, while continuously stirring the mass. Pay attention, the mass should not start boiling. In other case the egg will curdle. When the mass begins to thicken, take off the pan from fire. Let the cream cool to a room temperature. Wash raisins and put them in a bowl. Pour boiling water above. In 30 minutes, strain off the water through a colander. Break up tea biscuits

10 Cook time | 15 Prep time | 4 Serves | Easy Skill  Ingredients     For the bbq-hoisin sauce     30 ml canola oil, plus more for brushing on salmon     2 shallots, sliced (about25g)     5g garlic, chopped     60 ml hoisin sauce     60 ml tomato ketchup     30 ml honey     1 tbsp. sambal oelek     10g sesame seeds, toasted     1 tsp. soy sauce     1 tsp. fish sauce     15 ml rice vinegar     Salt and freshly ground black pepper     4 (8-ounce) salmon steaks, about 225 g each     Coriander leaves, for garnish  Method   For the hoisin-bbq sauce: Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft. Stir in the hoisin, ketchup, honey, sambal oelek, sesame seeds, soy sauce and fish sauce and cook for 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper, to taste. For the fish: Heat the griddle to high. Brush the salmon on both sides with oil and season with salt and pepper, to taste

 Serves 2 | 20 mins to prepare and 10 mins to cook | 188 calories / serving Ingredients     225-250g (71/2–8oz) Finest rump steak     oil, for brushing For the salad     ½ head Chinese leaf, finely sliced     3 spring onions, thinly sliced     1 carrot, thinly sliced     6 radishes, thinly sliced     2tbsp freshly chopped coriander For the dressing     4tbsp sweet chilli sauce     zest and juice of a lime     1tbsp light soy sauce For the garnish     25g (1oz) roasted peanuts, shelled and skinned     handful fresh mint leaves Brush the steak evenly with oil and season to taste. Heat a griddle pan until smoking, then add the steak and cook for 3-6mins each side, or until it has been cooked to your liking. Transfer to a plate and allow to rest for 5 minutes. Meanwhile, place all the salad ingredients in a bowl. Whisk together all the dressing ingredients in a small bowl, then pour half of it over the salad and mix well. Using a sharp knife, cut th

Serves 2 | 10 mins to prepare and 10 mins to cook | 407 calories / serving A conventional British pud that is ameliorating and heavenly. This basic formula remains consistent with the first flavors, yet in the event that you're searching for a contort, for what reason not swap the sultanas for currants or hacked, dried apricots, substitute lemon get-up-and-go for orange or spread coarse jelly or berry stick over the buttered bread cuts. Ingredients 1 1/2 tbsp soy sauce 1/4 tsp Chinese five spice 2 sirloin steaks, trimmed of fat and sliced into thin strips 1 1/2 tbsp groundnut oil 1 garlic clove, thinly sliced 2cm (1in) piece fresh ginger, finely chopped pinch chilli flakes 30g (1 1/4oz) unsalted cashew nuts 2 tbsp oyster sauce 1 x 120g pack Tenderstem broccoli 1 lime, 1/2 juiced, 1/2 cut into wedges 2 spring onions, minced rice or noodles, to serve (optional) Method In a medium bowl, combine the soy sauce and Chinese five spice with a grind of black

Serves 6 | 20 mins to prepare and 40 mins to cook | 416 calories / serving | Freezable A conventional British pud that is ameliorating and heavenly. This basic formula remains consistent with the first flavors, yet in the event that you're searching for a contort, for what reason not swap the sultanas for currants or hacked, dried apricots, substitute lemon get-up-and-go for orange or spread coarse jelly or berry stick over the buttered bread cuts. Ingredients 60g (2oz) lightly salted butter, softened 10 slices thinly sliced white bread, preferably a day old (cut the crusts off if you like) 60g (2oz) sultanas 1/2 lemon, finely grated zest only 350ml (12fl oz) whole milk 100ml (3 1/2fl oz) double cream 3 eggs 60g (2oz) golden caster sugar 1 tsp vanilla extract grated fresh nutmeg Method Preheat the oven to 180°C, fan 160°C gas 4. Lightly butter a medium baking dish (approximately 20cm x 25cm) with 10g of the butter. Spread the remaining butter generously over o

2:15 Prep | 0:05 Cook |  Makes 24 | Easy Ingredients     180g milk chocolate, chopped     60g butter, chopped     395g can sweetened condensed milk     225g (3/4 cup) Nutella     1 teaspoon finely grated orange rind     1/4 teaspoon sea salt flakes     340g pkt Allen’s Jaffas     60g dark chocolate, melted Method Line a square 20cm (base measurement) cake pan with plastic wrap. Place the milk chocolate and butter in a large heatproof bowl over a saucepan of simmering water (make sure the bowl does not touch the water). Cook, stirring occasionally, until melted and combined. Stir in the condensed milk, Nutella, orange rind and salt. Place one-third of the Jaffas in a snap-lock plastic bag. Seal and then use a rolling pin to lightly tap the Jaffas to smash them a little. Stir the smashed Jaffas into the Nutella mixture. Transfer the mixture to the prepared pan and press the remaining Jaffas over the top. Place in the fridge for 2 hours or until firm. Cut into 24 pieces

0:05 Prep | 0:25 Cook | 4 Servings | Easy Ingredients     375g Barilla Penne Rigate     2 cups frozen carrot, cauliflower and broccoli (see note)     1/3 cup frozen corn kernels (see note)     2/3 cup panko breadcrumbs     1 1/4 cups grated tasty cheese     420g can condensed tomato soup     2 tablespoons tomato paste     1 teaspoon garlic powder     1 teaspoon dried mixed herbs     1 small red capsicum, chopped     Chopped fresh flat-leaf parsley, to serve     Salad leaves, to serve Method Preheat oven to 200C/180C fan-forced. Cook the pasta following the packet directions, adding the frozen carrot, cauliflower and broccoli mix, and corn in the last 2 minutes of cooking. Meanwhile, combine breadcrumbs and cheese in a bowl. Drain pasta and vegetables. Return to pan. Add tomato soup, tomato paste, garlic powder, mixed herbs and capsicum. Season well with salt and pepper. Toss to combine. Transfer mixture to an 8-cup-capacity baking dish. Sprinkle with b

Ingredients     1 small red onion, finely chopped     400g can black beans, drained, rinsed     2 tomatoes, coarsely chopped     1 small red capsicum, deseeded, chopped     230g pkt lightly salted corn chips     160g (2 cups) coarsely grated four cheese mix     200g soft creamy feta     90g (1/3 cup) Greek-style yoghurt     2 avocados, mashed     Pickled green chilli, sliced, to serve     Fresh coriander leaves, to serve Method Preheat oven to 180C/160C fan forced. Place the onion in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 minutes. Drain. Combine the onion, beans, tomato and capsicum in a bowl. Arrange a third of the corn chips in a round 28cm ovenproof dish. Sprinkle a third of the tomato mixture over the corn chips, followed by a third of the cheese. Repeat to make 2 more layers using the remaining corn chips, tomato mixture and cheese. Bake the nachos for 15 minutes or until the cheese is melted and bubbling. Meanwhile, p

Ingredients     2 cups self-raising flour     2/3 cups almond meal     1 1/4 teaspoons baking powder     1/3 cup caster sugar     1/3 cup frozen raspberries     300ml Bulla Thickened Cream     2 tablespoons milk     Flaked almonds, to sprinkle     200ml Bulla Dollop Thick Cream Method Preheat oven to 200C (180C fan forced). Place flour, almond meal, baking powder, sugar and raspberries in a large bowl, stir to combine. Add Bulla Thickened Cream and using a flat bladed knife, gently mix until just combined. Turn out on to a well-floured surface and bring together gently using floured hands. Pat dough to 2cm thickness and use a 5.5cm scone cutter dipped in flour to cut scone rounds, reworking the dough and dusting the cutter as necessary.  Place scones close together on a baking paper lined oven tray, brush with milk and sprinkle over flaked almonds. Bake for 20-25 minutes or until golden and cooked through. Allow to cool for 5 minutes on tray before serving wi

Serves 4 | Cooks In1H 55M | Difficulty Not too tricky Ingredients     1 large onion     1 carrot     6 cloves of garlic     2 stick of celery     olive oil     400 g quality minced chuck steak     45 g higher-welfare pancetta     100 ml red wine     250 ml organic beef stock     2 x 400 g tins of chopped tomatoes     1 teaspoon dried oregano     1 pinch of sugar     1 tablespoon tomato purée     200 ml single cream     200 ml milk     30 g Parmesan cheese , plus the heel of the wedge (optional), plus extra to serve     1 whole nutmeg , for grating     8 fresh lasagne sheets     50 g Gorgonzola     2 sprigs of fresh flat-leaf parsley Method     Peel and finely chop the onion, carrot and 2 cloves of garlic. Trim and finely chop the celery. Heat 2 tablespoons of oil in a pan over a medium heat, and fry the onion, celery and carrot, until soft. Add the chopped garlic, cook for 2 minutes, then set aside half in a bowl. Push the remaining mixture to the side

Makes 16 | Cooks In40 minutes plus cooling | Difficulty Super easy These oaty, nutty, sweet granola bars are a great alternative to the shop-bought versions, and they’re super-simple to rustle up, too! Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Ingredients     vegetable oil     75 g blanched almonds     250 g rolled oats     40 g sunflower seeds , or pumpkin seeds     100 g runny honey     6 tablespoons smooth peanut butter , or almond butter     10 Medjool dates , stones in     40 g bran     1 teaspoon ground cinnamon     1 pinch of sea salt     50 g sour cherries , or dried cranberries     50 g dried apricots Method Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a 22cm-square baking dish with oil, then set aside. Roughly

Serves 2-3 | Cooks In50 minutes plus cooling | DifficultySuper easy Ingredients     200 g sushi rice     1 tablespoon rice vinegar     2 sheets of nori     ¼ of a cucumber     ¼ of a red pepper     ½ a carrot     ½ a small ripe avocado Method Put the rice in a small saucepan with 375ml water, leave to soak for 30 minutes, then bring to the boil. Put the lid on and simmer gently for 10 minutes, until the water has been absorbed by the rice. In a bowl, dissolve the sugar in the vinegar, then sprinkle over the rice mix, combining with a rubber spatula so as not to break up the rice. Allow to cool for 20 minutes before using. Deseed or peel the vegetables, then cut into fine strips or batons. Place a sheet of nori on a bamboo sushi mat, then spread half the rice over the sheet except for 1cm clear at the top. Add some vegetables in a horizontal line across the rice. Begin rolling the mat from the near edge, keeping the filling in place with your fingers.

Serves 4 | Cooks In30 minutes | DifficultySuper easy “Salmon is a great source of both omega 3, which helps to keep our hearts healthy, and vitamin D that helps to make our bones and teeth strong. Panfrying salmon is an easy way to get more oily fish in our diets – served with delicious, pesto-dressed potatoes and greens, it’s a great weeknight dinner. ” Ingredients 600 g new potatoes 200 g fine green beans 200 g tenderstem broccoli 4 x 120 g salmon fillets, scaled and pin-boned, from sustainable sources olive oil 1 lemon PESTO 25 g pine nuts ½ a small clove of garlic 50 g fresh basil extra virgin olive oil 15 g Parmesan cheese 1 lemon Method To make the pesto, place a small frying pan over a medium heat, tip in the pine nuts and toast until very lightly golden – keep them moving so they don’t burn, then place in a small bowl and put to one side. Peel the garlic, then place in a pestle and mortar with a pinch of sea salt. Pick and tear in the basil l

Cooks In25 minutes prep, plus cooking Ingredients 1 x 2 kg side of salmon, skin off, pin-boned , from sustainable sources 2 large free-range eggs 2 teaspoon sweet smoked paprika 250 g wholemeal bread 30 g Cheddar cheese extra virgin olive oil Method Something as humble and everyday as a fish finger can be made even more nutritious if you make your own, and even better, you can go jumbo in size! I like to use salmon but, of course, white fish works well, too. Cut the fish into 10 x 120g portions. The nature of the shape of the salmon side means that they won’t be uniform in size, but that’s all part of their charm. I tend to cut the side lengthways about 3cm thick, then into chunks from that. In a shallow bowl, whisk the eggs with the paprika and a pinch of sea salt and black pepper. Tear the bread into a food processor, grate in the cheese, add 2 tablespoons of oil and whiz until you have breadcrumbs, then tip into a tray. Coat each fish portion in the egg mixtur

Serves 4 | Cooks In22 minutes Ingredients 1 stick of lemongrass 6 cm piece of ginger ½ a bunch of fresh coriander (15g) 500 g salmon fillets , skin off, pin-boned, from sustainable sources 4 teaspoons chilli jam Method Whack the lemongrass against your work surface and remove the tough outer layer. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper. Divide into 4, then shape and squash into 2cm-thick patties. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Cook the patties for 2 minutes on each side, or until nicely golden. Spoon the chilli jam over the fishcakes, add a splash of w

Prep Time: 15-20 Minutes |  Cook Time: 30 Minutes Ingredients 1/2 onion julienned Spring onions 1/2 tsp coriander seeds 1/2 grated coconut 1/2 tsp turmeric powder 1 tsp red chilli 1 tomato sliced Sprigs of dill leaves Cloves 1/2 tsp fennel Cassia bark 1 lemon squeezed 1/2 inch ginger bashed 2 green chilli Salt to flavor 5 garlic cloves chopped 3 cloves 1/2 tsp cumin 1/2 tsp black pepper Handful of coriander leaves Tiny bit of cassia bark (cinnamon) 2 Tbsp tamarind extract 1 Tbsp extra virgin olive oil Fill of sea bass 1/2 cup water 1/2 radish sliced 1/2 onion sliced 2 Tbsp butter For orange segments salad 8 orange segments Handful of finely chopped dill leaves 1 lemon squeezed 1 tsp black pepper 1 tsp honey Salt to flavor Method Heat up a pan and add onion, ginger, garlic, green chillies, dill leaves and coriander leaves. Dry roast them. Add cloves, cumin, fennel, black pepper, coriander seeds, grated coconut, turmeric powder, red chilli, salt and cassias bark an

Recipe Servings: 2 | Prep Time: 10 minutes | Cook Time: 1 Hour | Total Cook Time: 1 Hour 10 Minutes Ingredients 1 kg meat 1 Tbsp salt 1 Tbsp ginger garlic paste 1 Tbsp red chilli paste 1 Tbsp green chilli paste sauteed brown onions to taste 1/2 Tbsp cardamom powder 3-4 sticks cinnamon 1 Tbsp cumin seeds 4 cloves pinch of mace mint leaves to taste 2 Tbsp lemon juice 250 gm curd 4 Tbsp clarified butter 750 gm semi cooked rice 1 tsp saffron 1/2 cup water 1/2 cup of oil Garnish Ingredients boiled eggs carrots,sliced cucumbers Method Clean the meat. Then in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sauteed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well. Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well. Now apply sticky dough on the sides of the pan. Cover with lid to seal it and cook for about 25 minutes. Hyderabadi B

Recipe Servings: 3 | Cook Time: 1 Hour 30 minutes Ingredients 175 gm hung yogurt 12 gm cumin powder 25 gm garam masala 20 gm coriander powder 20 gm turmeric powder 25 gm chili powder Salt to taste Lemon juice 40 gm ginger and garlic paste 12 lamb chops (one bone on) Method Apply salt and ginger & garlic to lamb chops and keep aside for 20 min. Take a bowl and make marinade with rest of the ingredients. Apply marinade to the chops and leave the bowl covered for another 30-60 min. Arrange lamb chops in the skewers and cook in the pre-heated tandoor till tender. Once chops are cooked and have nice charred texture on top, remove from tandoor. Garish with fresh coriander leaves; serve hot with mint chutney and onion rings.

Total Time: 0:40 | Prep: 0:15 | Level: Easy | Yield: 12 Cupcakes INGREDIENTS 1 box chocolate cake mix, plus ingredients called for on box 12 frozen, plain 1" cheesecake squares 1 c. unsalted butter, softened 2 1/2 c. powdered sugar 3/4 c. cocoa powder 2 tsp. vanilla extract Pinch kosher salt 1/4 c. heavy cream, plus more if needed Rainbow sprinkles, for decoration METHOD Preheat oven to 350° and line a 12-cup muffin tin with cupcake liners. In a large bowl, prepare cupcake batter according to package directions. Fill half the muffin tin with batter, then place a piece of cheesecake in the center. Cover with more batter and bake for 25 minutes. Let cool completely. Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt until light and fluffy. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks). Pipe cupcakes with frosting and decorate with r

4 PERSON | 15 Minutes | 15 Minutes INGREDIENTS Beef mince½ kg Tomatoes2 Onion2 Green chilies5 Coriander leaves¼ bunch White butter2 tbsp Gram flour3 tbsp Egg1 Crushed coriander seeds2 tbsp Pomegranate seeds2 tbsp Crushed red pepper2 tbsp Turmeric powder1 tbsp All spice powder1 tbsp Saltto taste Oil½ liter METHOD In a bowl mix together ½ kg mince, 3 tbsp gram flour, 2 tbsp crushed coriander, 2 tbsp pomegranate seeds, 2 tbsp crushed red pepper, 1 tbsp turmeric powder, 1 tbsp all spice powder and salt to taste. Finely chop 2 tomatoes, 1 onion, 5 green chilies and ¼ bunch of coriander leaves. Add chopped vegetables to the mince mixture. Then add 1 egg and 2 tbsp butter. Mix very well. Form large patties with the mince mixture. Then fry in a large griddle until golden brown.

Ingredients Salsa: 1 1/3 cups coarsely chopped peeled yellow peaches (about 1 pound) 1 cup chopped red bell pepper (about 1 medium) 1/3 cup thinly sliced green onions 1/3 cup chopped fresh arugula 1/4 cup fresh lemon juice (about 2 lemons) 4 teaspoons chopped fresh oregano 1/8 teaspoon salt 1/2 habanero pepper, seeded and minced 1 garlic clove, minced  Fish: 4 teaspoons fresh lemon juice 4 teaspoons olive oil 1/2 teaspoon paprika 1 garlic clove, minced 4 (6-ounce) skinless halibut fillets 3/8 teaspoon salt 3/8 teaspoon freshly ground black pepper Cooking spray Directions: To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving. Prepare grill to medium-high heat. To prepare fish, combine 4 teaspoons juice, oil, paprika, and 1 garlic clove in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes. Remove fish from marinade; discard marinade. Spri

Yield: Makes 12 sliders Ingredients: 2 lbs boneless, skinless chicken breasts 1 cup wing sauce (I like Frank’s), divided 1/2 onion, chopped finely Ranch dressing 12 slider buns Directions: In a slow cooker, add chicken breasts and top with 1/2 cup wing sauce and onions. Cover and cook on low for 6-7 hours or high for 4-5 hours. Remove chicken from slow cooker and shred using 2 forks or stand mixer. Reserve 1/4 cup of liquid from slow cooker, and discard the rest. Place shredded chicken back into slow cooker bowl, add 1/4 cup reserved liquid, and remaining 1/2 cup wing sauce. Stir to coat chicken. Place about 1/4 to 1/3­ cup of chicken on each bun. Garnish with additional wing sauce and ranch dressing if desired. Enjoy!

Yield: 1 (10-inch) focaccia / 4-6 servings | Prep Time: 10 minutes (prep) / 30 minutes (rising) | Cook Time: 20 minutes Ingredients: For the dough: 1 teaspoon + 2 Tablespoons olive oil 3/4 cup warm water 1/2 teaspoon granulated sugar 1-1/2 teaspoons Fleischmann's® RapidRise™ Yeast 1/2 teaspoon kosher salt 1-3/4 cups all-purpose flour, divided For the Garlic-Parmesan butter: 3 Tablespoon butter, melted 1 Tablespoon grated Parmesan cheese 1/4 teaspoon garlic powder 1/4 teaspoon Italian seasoning Directions: Preheat oven to 250 degrees. Once preheated, turn off. (This creates a warm space for rising the dough.) Brush a 10-inch skillet with 1 teaspoon olive oil. In a large bowl, combine water and sugar. Stir until sugar dissolves. Stir in yeast and let sit for 5 minutes. Stir in salt and 1 cup of flour until well blended. Add 2 Tbsp. olive oil and mix well. Gradually add remaining 3/4 cups flour. Mix until dough pulls away from the sides of the bowl. P

Ingredients: For the dough: 1-3/4 to 2-1/4 cups all-purpose flour 1 packet Fleischmann's® Pizza Crust Yeast 1-1/2 teaspoons granulated sugar 3/4 teaspoon kosher salt 2/3 cup warm water 3 Tablespoons olive oil For the garlic butter topping: 3 Tablespoons butter, melted 1/4 teaspoon chopped rosemary 1/8 teaspoon garlic powder Directions: For the dough: In a large bowl, combine 1 cup flour, yeast, sugar and salt.  Mix in warm water and oil until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky. On a floured surface, knead dough with your hands for a few minutes, until smooth and elastic. Transfer dough to an oiled bowl and let rise in a warm place for 30 minutes. Remove dough from bowl. On a floured surface, roll dough into a large rectangle. Cut into long strips, then cut in half crosswise. Roll strips into small rolls, and place into a greased cake pan. Cover and let r