When dividing the base and top chocolate layers, make sure you have equal amounts for top and bottom. Use a serrated knife to cut when ready....Keep in the freezer, to prevent you from eating too much, and the chocolate melting!!!
Breakfast is fast becoming the nations favourite meal, or so word on the street tells us. Speaking for myself I know I am breakfast obsessed. With pop ups such as the Porridge Cafe in London which serves only porridge all day it seems like I am not the only one with this breakfast obsession.
Keep in the freezer so you can always have a healthy treat on hand when unexpected guests descend on you! Once set in the freezer, I like to cut into slices, so its ready to serve when needed. If you don't like sultanas you could add dried pineapple pieces.
These are not easy to make... It's not that I don't want you to make them. I do. These are good. Oh my, they are GOOD. You could make yourself sick eating the whole lot and still want to go back for more. However, they're a bit of a pain in the backside.
DJ BBQ is celebrating #NationalCorndogDay with a YouTube exclusive! For the very first time you can choose which camera angle you watch as he mixes up this amazing recipe.
There is nothing the Spanish love more than the three Fs: family, fiestas and, most importantly, food! So much so in fact, that there is a day dedicated to the classic Paella! 27 March is National Paella Day and celebrates the traditional Spanish dish in all its glory.
Cornbread always reminds me of proper Lumberjack-style places. American BBQ joints and stuff. So does the combination of potato, sour cream and chives. Everything about it just screams 'steakhouse'. You'd be mad not to try these - people go crazy for them!
If I do make something from a recipe book I can't help 'tinkering' with it until eventually it's beyond all recognition of the original. I rarely look at a cookbook anyway, unless it's for the proportions for Yorkshire puddings; for some reason I always have to look that up, or buy Aunt Bessie's, who is known in this house as the patron saint of the roast dinners.
This meat sauce is a good recipe to freeze up to three months. Defrost thoroughly, then return to a saucepan and reheat gently, bubble for 10 minutes and use in other recipes.
Mother's Day looms. I already have my gifts; a little cardboard pot coloured in with felt tips and a card shaped like a tea pot with some letters written backwards. These are my riches and I'll keep them until they wheel me into a rest home.
I love Easter, and what's best is that it comes with a long weekend. With the weather picking up there's so many things you can do to make the most of the break. I like to make the best of both worlds with a day trip to some of the fabulous towns, villages and countryside close to London.
If you look online there are lots of tutorials on how to build a cold smoker. None of the ones we looked at was very useful, frankly, which is why I've gone into some detail on this post.
The heady coconut scent of a bright yellow gorse bush cheers a dull spring day. It brings a promise of sunshine and to my mind smells of exotic suntan lotion. As the days lengthen, the gorse flower provides pollen and nectar for bees.
In important and very real ways, South Africa's winemaking history is one of the youngest on the planet. A modern industry emerged only with the fall of the apartheid regime. That was a mere 24 years ago, and it is fair to say that over the decades since South Africa's industry has been unusually dynamic.
This recipe is easy, even if you don't usually make yeasted doughs, and it tastes terrific. You can top it with anything you please but if you use pineapple I may be forced to hunt you down and beat you with my pizza paddle.
These things are incredible. Even better than they look. All other cupcakes may as well give up and go home right now.