Smoky Eggplant Roe with Tomato and Garlic
Roast eggplant and simmer it with tomato, onion and garlic for a vegetable spread. Serve warm or chilled on bread and keep leftovers refrigerated; this recipe is not for canning.
Refrigerated Zucchini Caviar with Tomato
Cook zucchini, tomato, carrot and onion into a smooth, savory vegetable caviar. Cool and refrigerate or freeze; there is no tested pantry canning method. Serve on toast.
Irish Soda Bread with Oats and Kefir
Bake Irish soda bread with wheat flour, oats and tangy kefir. Mix the dough quickly, score a deep cross and bake until the loaf sounds hollow, then cool before slicing.
Mille-Feuille with Vanilla Pastry Cream
Make mille-feuille with baked puff pastry, cooked vanilla custard and fresh fruit. Chill the pastry cream, layer before serving and cut the flaky dessert with a serrated knife.
Creamy Potato Soup with Leek and Herbs
Simmer potatoes, leek and onion in broth, then blend with cream for a smooth soup. Finish with chives and black pepper, and reheat gently to keep the dairy from separating.
Crispy Beer Batter for Fish and Vegetables
Make crisp batter for fish and vegetables with flour, cornstarch, egg and cold sparkling water. Fry in small batches for a light golden coating and serve while crisp.
Italian Meringue Buttercream
Pipe smooth Italian meringue buttercream made from egg whites, butter and hot sugar syrup. Use a thermometer for the syrup, beat until cool and frost cakes or cupcakes.
Piña Colada with Pineapple and Coconut
Blend coconut milk, pineapple juice, white rum and ice for a creamy Piña Colada. Chill ingredients first, serve in two glasses and swap the rum for extra juice for a mocktail.
Chocolate Cherry Mascarpone Layer Cake
Bake a chocolate cherry mascarpone layer cake with cocoa sponge, thick fruit filling and vanilla cream. Cool every component, assemble and chill before slicing.
Creamy Cashew Vegan Alfredo Pasta
Make creamy vegan Alfredo pasta with a complete cashew, plant milk, garlic and nutritional yeast sauce. Thin with pasta water and finish with parsley. Toss and serve hot.
Onion-Skin Simmered Pork Cheek
Simmer cured pork cheek with clean onion skins, bay, garlic and pepper until fork-tender. Rest for warm serving or chill promptly before slicing thinly. Serve warm or cold.
Classic Baked Cheesecake with Berry Topping
Bake classic cheesecake with a biscuit base, smooth cream cheese filling and berry topping. Cool gradually, chill six hours and slice with a warm knife. Keep it chilled.