Pudim de limão fantástico. Tão gostoso que se não tivesse sido tirado de mim provavelmente eu mesmo teria comido tudo ;). Um pão-de-ló leve de limão, com uma deliciosa camada de coalhada de limão no fundo do prato depois de assado… enfim, é irresistível. Maravilhoso com fruta fr Read more >

Uma sobremesa gelada, hoje mais elegante – em argolas especiais de metal. Não é difícil de fazer, embora demore um pouco. A sobremesa consiste em um delicioso e delicado cheesecake de manga coberto com mousse de morango, tudo sobre uma base crocante de biscoito. Os meus filhos inventar Read more >

Se você ainda não teve a oportunidade de experimentar a pavlova, não perca tempo. Você não consegue encontrar uma sobremesa de merengue melhor e mais rápida. Já fiz pavlova branca e de chocolate, e a mini-pavlova é praticamente igual, mas no tamanho “S” :-). Fiz isso especialmen Read more >

Especialidade inglesa; o pudim mais querido das ilhas. Tradicionalmente preparado com pão branco torrado (embora eu tenha ouvido a opinião de que é a vingança dos ingleses pela humanidade ;-), as receitas também permitem o uso de outros tipos de pão (chalá, bolo de fermento – mesmo Read more >

Υπάρχουν πραγματικά 1.000.000 αποτελέσματα στο ιντερνετ, αν ψάξεις συνταγή για κέικ μπανάνας ή αλλιώς banana bread. Κέικ μπανάνας απλό, με frosting σοκολάτας, με ξηρούς καρπούς, χ Read more >

Δεν μπορώ να περάσω ούτε μια καλοκαιρινή μέρα χωρίς παγωτό. Ορίστε λοιπόν, το ομολόγησα! Οποιαδήποτε μορφή παγωτού είναι ευπρόσδεκτη…είτε είναι σε χωνάκι, είτε σε � Read more >

Αυτό το γιορτινό μοσχαράκι με κρασί έχει γίνει πλέον ένα από τα αγαπημένα μου γεύματα με κρέας, ιδιαίτερα τις μέρες των γιορτών που θέλουμε πιο πλούσιες γεύσεις. Έχ� Read more >

PLEASE READ this regarding TEMP & TIME! There is no "right" temperature. If you roast it at 250°F it will just take longer to cook than at 325°F. (Just like picking High or Low on a crock-pot) I cannot tell you exactly how long it will take. It depends on what type of oven you have & how warm/col Read more >

This marinade will produce the most tender and not to mention the best tasting steak and it's enough for up to four steaks about 1-1/2-inches thick --- just remember to bring the steaks to almost room temperature before grilling this will relax the meat fibers and make for a more tender juicy steak Read more >

I haven't purchased tartar sauce in many years. We do not like any hint of sweetness, preferring the combination of dill pickle, lemon, onion and Worcestershire to flavor the sauce. This will keep a long time in the refrigerator. Note to World Tour participants - this recipe is included in the Brit Read more >

I have used this cake for so many different things. Its great if you need something at the last minute. Its always comes out good. It's good just as a pound cake, without the drizzled lemon. We like it for strawberry shortcake. Read more >

I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk Read more >