A simple rice pudding with delicious creamy mascarpone and a crispy caramel top.
Ingredients (per individual serving)
25g pudding rice (use any risotto rice)
1 heaped tsp mascarpone
1 tsp honey (or to taste)
Simmer the rice and milk together until the rice is tender...
Always appreciated and easy to make not only for children but also for lazy adults who want a not too demanding chocolatey snack to prepare.
No cooking, just a nap in the fridge.
Makes about 15, Preparation time less than 5 mins, nap in the fridge 20 mins.
100 g milk or dark chocolate
Serves 4, Preparation time 10 mins, Cooking time 15 – 20 mins
Puff pastry sheets, 1
Parma ham 120 g
Asiago fresh cheese (not the aged one), to taste
Chestnuts honey, to taste
Bread crumbs, a handful
Preheat the oven to 180 C.
Remove the puff pastry from the...
We have used this in the past as a sauce for fajitas, mushroom and beef, but I'm sure it would be good on a bunch of other dishes as well.
2 red bell peppers, roasted, peeled, seeded, and coarsely chopped
3 tblsp chopped red onion
2 tsp chiptole puree (whole peppers in adobo in can and chop...
Make this tart as large or small as you wish. I was using some left over puff pastry so went with the size that I had. To make things easy there are no quantities given. You simply need enough brie slices to cover the base of the tart and enough apple and fig slices to cover the top...
A little Middle Eastern influence here with honey and pomegranate molasses providing a sweet & sour taste and a delicious sauce. This recipe would work just as well with lamb steak fillets.
Ingredients (serves 2)
2 pork loin steak fillets
1 tsp garlic powder
1 tbsp pomegranate molasses
Another from the same Cookery Pullout of the Woman magazine September 26, 1959.
3oz plain flour
3/4 tsp baking powder
4oz chopped cooking dates
2oz chopped nuts
2 oz melted butter or margarine
4 large tablespoons thick honey
2 oz sifted icing sugar
I found this in my Grannie's old recipe collection. I've no idea on the date, but I'm guessing the '60's from the looks of the pages and style. Actually, I've just found the date, September 26th 1959. In the Woman magazine. It is the pull-out cookery booklet and these pages are printed in...
This is an easy recipe and totally delicious. My favourite way to cook chicken breasts and keep them moist is ‘en papillote’. You really can’t go wrong here with this straightforward recipe. The honey adds a lovely sweet taste which is not overpowering and compliments the mineral, earthy taste...
When I visited my parents a few months ago, I noticed that my mom had a bag with dried flowers in it. She confirmed that they were lilacs. My mind naturally went to recipe-related possibilities. I then completely forgot about them until just before the recipe challenge deadline. But, that's the...
This economical dish is very easy to make but it does take time to cook. The plus side is that the preparation time is minimal. The slow reduction of the sauce ensures maximum flavour and although it may seem strange to cook eggs for so long, I think it does improve their flavour and its not...
Honey dill mayonnaise is a Canadian favourite. This version is made with vegan mayonnaise, using aquafaba, the water from a can of chickpeas or white beans in place of the egg yolk. I used half edible mustard oil and half rapeseed oil which is why the mayonnaise is so yellow - but you can use...
Honey Habanero Marinade
Set aside in a large bowl or slow cooker dish, 6 to 8 large boneless raw chicken breast (roughly about 6 pounds).
Add the following to a large sauce pan:
1 cup water
1 cup raw apple cider vinegar
1½ cups raw honey
4 large tomatoes washed, quartered
Teriyaki Honey Chicken
1 cut up fryer chicken
1/2 cup honey
1/2 cup soy sauce
1/4 cup dry sherry or water
1 tsp. grated fresh ginger
2 medium garlic cloves, crushed
Place chicken in plastic food storage bag or large glass baking dish. Combine remaining ingredients in small bowl and pour over...
Simple and easy
Honey Dijon Salad Dressing
1 cup vegetable oil
1/4 cup red wine vinegar
1/4 cup honey
2 TB. Dijon mustard
1 TB. minced onion
Puree first 4 ingredients in blender. Pour into bowl. Mix in onion. Make about 1 3/4 cups
Source: Bon Appetit Barbecue - 1993