Ingredients 250 g cream cheese (softened) 280 g Lemon Butter 200 g Butternut Snap biscuits 250 g fresh strawberries (halved) Instructions Line 10 holes of a muffin tray with paper shells. Place a Butternut Snap biscuit, flat-side up, into each. In a large bowl, using an electric beater beat cream cheese and lemon butter until … Read more
Ingredients 100g butter, plus extra to grease 100g dark chocolate, chopped 150g light brown soft sugar 3 large eggs ½ tsp vanilla extract 50g plain flour single cream, to serve Instructions Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray. Put 100g butter and 100g chopped dark … Read more
Ingredients 4 large zucchini 2 tbsp. extra-virgin olive oil kosher salt Freshly ground black pepper 2 c. cherry tomatoes, halved 1 c. mozzarella balls, quartered if large 1/4 c. fresh basil leaves 2 tbsp. balsamic vinegar Instructions Using a spiralizer, create zoodles out of zucchini. Add zoodles to a large bowl, toss with olive oil … Read more
Ingredients Sauce: 1/2 cup creme fraiche 1/4 cup whole-grain mustard 2 teaspoons lemon zest (1 large lemon) 1/4 cup lemon juice (2 lemons) 1/4 teaspoon kosher salt Salmon: Four 6-ounce skinless salmon fillets, wild preferred 1/2 teaspoon kosher salt 2 tablespoons extra-virgin olive oil Succotash: 3 tablespoons extra-virgin olive oil 1 small red bell pepper, … Read more
Ingredients For the oxtail broth: 2½ pounds to 3 pounds sliced oxtail 1½ pounds Korean radish (or daikon), peeled and cut in half lengthwise, if you use daikon, you don’t have to cut in half lengthwise 4 garlic cloves, minced salt For seasoning paste (optional): 1 garlic clove, minced 1 tablespoon soy sauce 2 tablespoons gochu-garu (Korean hot pepper flakes) … Read more