Dessert Chocolate Chip, Oat and Raisin Cookies Recipe

Dessert Gingerbread House Recipe

150ml golden syrup
250g sugar
200g butter
150ml cream
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda
700g plain flour
To decorate:
2 egg whites
500g icing sugar, plus extra to dust
Generous selection of different kinds of sweets
Foxes Fruit Boiled Sweets

1. Place a large saucepan over a medium heat and add in the golden syrup, sugar and butter. Melt the mixture down until the butter has melted and the sugar is completely dissolved. Take off the saucepan of the heat and stir through the cream and spices. Add the bicarbonate of soda and flour a little bit at a time, mixing with a wooden spoon until you have mixed it all through. Work the dough together until you have a loose mixture. Cover and leave in cool place overnight or for and the next day you should be left with a thick dough.

 

2. Preheat the oven to 200˚C /400°F/ Gas Mark 6. Flour a work surface and roll out the dough to the thickness of about 2mm. So basically as thin as you can because you want the gingerbread to rise only slightly so they will be nice and crisp when it is cool.

 

3. Cut out the templates. Put a sheet of baking paper on your work surface and roll about one quarter of the dough to the thickness of 2-3mm. Cut out one of the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. Any leftover dough can be cut into Christmas trees, if you like. Add boiled sweet into the centre of the windows and bake all the sections for 10-12 minutes or until firm and just a little darker at the edges. Leave to cool for a few minutes to firm up, then trim around the templates again to give clean, sharp edges. Leave to cool completely.

 

4. Put the egg whites in a large bowl, sift in the icing sugar, then stir to make a thick, smooth icing. Spoon into a piping bag with a medium nozzle. Pipe generous snakes of icing along the wall edges, one by one, to join the walls together. Use a small bowl to support the walls from the inside, then allow to dry for at least a couple of hours.

 

5. Once dry, remove the supports and fix the roof panels on. The angle is steep so you may need to hold these on firmly for a few minutes until the icing starts to dry. Leave to dry completely, overnight is best.

 

6. Using the icing, stick sweets around the door and on the front of the house. Use any remaining icing to decorate the house. Pipe a little icing around the top. If you’ve made gingerbread trees, decorate these too. Dust the roof with icing sugar for a snowy effect. Lay a winding path of sweets, and fix gingerbread trees around and about using blobs of icing. Your gingerbread house will be edible for about a week but will last a lot longer if you just want to use it for decorative effect.

 

Extra Tip

Be careful if you're putting a candle inside as it heats the sugar in the gingerbread and can cause the gingerbread to soften and collapse.

 

Dessert Chocolate Avocado Pudding recipe

3 ripe avocados, stoned and flesh scooped out
75g cocoa powder
1 tsp espresso powder
75g clear honey
3 tbsp coconut milk
1 tsp vanilla extract
1⁄2 tsp sea salt, plus extra for sprinkling
1 tbsp raw cacao nibs, plus extra for sprinkling

1. Place the avocados, cocoa powder, espresso powder, honey, coconut milk, vanilla extract, and sea salt in a food processor and blitz until smooth.

 

2. Stir through the raw cacao nibs until combined.

 

3. Transfer the mixture to 4 individual serving dishes, cover with cling film and chill in the fridge for 30 minutes until slightly firm.

 

4. When ready to serve, sprinkle with a little more sea salt and raw cacao nibs.

 

Decadently delicious with none of the guilt!

 

 

Dessert One Pot Chocolate Cake Recipe... Delicious and quick

Light meal Tomato, Chorizo & Chickpea Soup Recipe

Ingredients

Light Meal Ultimate Grilled Cheese Recipe

Meal : Superseed Roast Sweet Potato Cheap Recipe

Ingredients

1⁄2 tsp chilli flakes
1 tbsp pumpkin or sunflower seeds, toasted
Small handful of alfalfa sprouts (approx 50g)
Sea salt and freshly ground black pepper
8 tbsp natural probiotic yoghurt
1 tbsp sriracha sauce

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Place the potatoes on a baking tray and drizzle with about a tablespoon of rapeseed oil. Bake in the oven for 45 minutes, or until tender when pierced with a fork.

 

2. Meanwhile, heat the remaining rapeseed oil in a large frying pan over a medium-high heat. Add the kale and fry for 3 – 4 minutes, until wilted and tender.

 

3. Mix the yoghurt and sriracha sauce together and set aside.

 

4. Stir through the garlic and chilli flakes, and season. Slice open the baked sweet potatoes. Top with the kale, a dollop of the yoghurt mix, a sprinkle of seeds and some alfalfa sprouts

Meal : Sweet & Sour Chicken (Asian)Recipe

Ingredients

Dutch Baby Pancakes Recipe

Ingredients

Dessert Black Forest Pavlova Recipe

Ingredients

Dessert Slutty Brownies Recipe

Meal Korean Fried Chicken Recipe

16 chicken wings
125g flour
1 tbspcornflour
½ tsp baking powder
A generous pinch of salt
1 tbsp sesame seeds, toasted
Sunflower oil, for frying
For the sauce:
8 cloves of garlic, finely grated
1 large thumb-sized piece of ginger, finely grated
6 tbsp light soy sauce
10 tbsp gochujang (Korean chili paste)
4 tbsp rice vinegar
2 tbsp sesame oil
6 tbsp dark brown sugar

1. In a small saucepan whisk together the garlic, ginger, soy sauce, gojujang, rice vinegar, sesame oil and brown sugar.

 

2. Place the saucepan on a medium heat and bring to a low simmer, cooking until the sugar is just dissolved, 3 minutes.

 

3. Fill a medium sized pot with the sunflower oil until it reaches a depth of roughly 6cm. Add in thermometer and heat over a medium heat. The oil needs to come to a temperature of 350˚C.

 

4. Whisk together the flour, cornflour, baking powder and salt with 125ml of cold water. Coat the chicken wings in this batter.

 

5. Working in two batches, carefully add the chicken wings to oil one at a time, shaking off any excess batter as you go. Fry for 8 minutes until the wings are golden brown and cooked all the way through. Drain using a slotted spoon and place on a plate lined with kitchen paper.

 

6. When all the chicken is cooked, toss with the warm hot sauce until completely coated. Serve the wings sprinkled with sesame seeds

Meal One Pan Mushy Tomato & Garlic Penne Pasta Recipe

200g wholewheat penne
1 large bulb of garlic
300g of cherry tomatoes
1 large red onion
2 tbsp s of balsamic vinegar
2 tbsp s of olive oil
A good pinch of sea salt and ground black pepper
A large handful of grated Parmesan cheese
Small handful basil leaves

1. Preheat the oven to 200°C/400°F/Gas Mark 6.

 

2. Slice the top off the bulb of garlic so that almost all the cloves are exposed. Place the garlic in a large roasting tray.

 

3.Prepare the cherry tomatoes by slicing them in half. Place the tomatoes in the roasting tray, cut side up. Prepare the red onion by peeling and slicing into rough quarters, place alongside the tomatoes. 

 

4. Drizzle over the balsamic vinegar and olive oil. Sprinkle the tomatoes, garlic and onion with a good pinch of sea salt and black pepper.

 

5. Give the tray a good shake to ensure everything is evenly coated. Roast in the oven for 30–35 minutes or until the tomatoes have reduced by half their size and the garlic has softened.

 

6.  While the garlic, tomatoes and onion are roasting, bring a medium-sized pot of water to the boil and cook the pasta according to the instructions on the packet.

 

7. When the tomatoes, garlic and onion are cooked, remove from the oven and, using a fork, carefully push out the garlic cloves from their skins and mash all the ingredients together until you have a thick mushy sauce. Pour a ladle of the pasta cooking water onto the sauce.

 

8. Drain the pasta and then tumble it into the roasting tray. Add the Parmesan cheese and basil. Toss everything together until the pasta is evenly coated. Serve in a large bowl and enjoy!

 

 

Dessert Ferraro Roche Truffles Recipe

How To Make Super-Simple, Tender Braised Pork Belly At Home

There are few pieces of meat that provoke as much excitement as a tender chunk of pork belly. A popular cut in Japanese cuisine, pork belly combines copious amounts of taste with just the right amount of pure fattiness. Pork belly has become an increasingly common menu item at restaurants serving various cuisines from around the world, but what about cooking with it at home? Turns out it’s super-simple.
Our friends at ChefSteps wrote in this week with an easy technique, perfect for pork-belly preparation. It’s a bone-sticking braise that can anchor all sorts of delicious dinners. The formula relies on easily findable ingredients, such as a cooking liquid (wine, stock or soy sauce), salt and pepper, and aromatic veggies. Mix it all together and you’ll soon have your favorite restaurant dish right in the comfort of your own home!
Ingredients
1 pound pork belly
4¼ cups cooking liquid, such as white wine, stock or soy sauce
Salt, as needed
Black pepper, as needed
Seasoning, optional, as needed
Aromatics, herbs and veggies, as needed
Directions:

1. Heat oven to 400°F.
2. Slice belly into equally sized chunks (around 10 total).
3. Transfer pork belly to Dutch oven or other heavy-duty, oven-safe pot with a lid.
4. Pour wine or other cooking liquid into the pot until it reaches half the height of the belly. Sprinkle on some salt, pepper and whatever additional seasonings your heart desires, and add your aromatic vegetables and herbs.
5. Cook, covered, at 400 degrees for one hour.
6. Reduce oven heat to 200 degrees (or lowest temp possible).
7. Continue cooking your belly, covered, for four to six hours, to achieve the soft, braise-y texture we’re in the market for. You can leave it in the oven overnight or all day for an even softer texture.
8. Remove belly from oven and let rest at room temp until it’s firm enough to slice, about 20 minutes.
9. Slice belly into bite-size chunks and have your way with it. Drop it into cassoulet or gumbo. Serve with vegetables over rice or grits, or stuff into a taco with tomatillos. The options are endless!

How To Make Your Own Wapuuno Cards

Since WordCamp Miami 2016, we’ve been getting a lot of requests for the Wapuuno Cards. This is even after we posted the entire set on GitHub (they were a gift for our speakers for our 2016 event), we were getting asked either how to make them or if we had any extras to sell. As a policy, we don’t sell ANY WordCamp swag. So here’s how to make your own: