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NewsletterPreheat the oven to 180˚C/160˚C fan/gas mark 6. Place a 12-cup standard muffin tin on a baking tray lined with parchment paper. Using an electric mixer, cream together the butter and brown sugar. Place one rounded tablespoon of the mixture in each of the 12 muffin tin cups. Distribute the pecans evenly among the 12 […]
Results for "ice cream"
994 matching results for "ice cream"
Baked blueberry cheesecake
Preheat the oven to 170˚C/150˚C fan/gas mark 3 and line a 20cm spring form cake tin with parchment paper. In a food processor, blitz the biscuits until they resemble fine bread crumbs. Add the melted butter and pulse until the mixture comes together. Pour into the prepared tin and press until flat. Refrigerate until needed. […]
Individual rhubarb tiramisus
Place the rhubarb and brown sugar in a saucepan. Cover and cook over a low heat for 15 minutes until very soft. Transfer to a container and chill. In a bowl, combine the Mascarpone, icing sugar, marsala and orange zest until smooth. Fold through the whipped cream. Break one of the ladyfingers in half, dip […]
Smoked salmon quiche
Preheat the oven to 190˚C/170˚C fan/gas mark 5. Use the pastry to line a 23cm loose-bottomed tin, trimming any excess from the sides. Line the pastry with a piece of parchment paper and fill with baking beans or rice. Bake for 15 minutes. Remove the paper and beans (or rice) and bake again for five […]
Tarte tatin
Unroll the pastry and use an ovenproof frying pan as a guide to cut out a disc from the pastry. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat the sugar in the ovenproof frying pan over a medium-high heat. Cook for 5-7 minutes, until the sugar has turned a deep caramel colour. Immediately remove […]
What is panko and how do I use it?
Panko is a flaky breadcrumb commonly used in Japanese cuisine. What sets it apart from standard breadcrumbs is its texture and the type of bread that’s used. Panko is made using white bread baked by electrical current, which yields a bread without a crust. This bread is processed into fine flaky crumbs, which are then […]
How to make the best mashed potatoes
To make sure that ‘monster mash’ only makes an appearance at Halloween, there’s just a few simple things to keep in mind. Follow the step-by-step instructions for boiled potatoes, ensuring the potatoes are very tender. Drain well and return to the pan. In a small bowl, combine some milk or cream with a large knob […]
The best éclair fillings
You’ve got your homemade éclairs, now what to do with them? Here’s our favourite fillings to get you inspired! Chocolate caramel éclairs 100ml whipped cream 2 tbsp caramel sauce 50g dark chocolate, melted Fold the whipped cream with half of the caramel sauce until combined. Pipe into the middle of the cooled éclairs. Add the remaining […]
A guide to milk alternatives
There is now a wide variety of dairy-free milk options on the market but not all of them will be suitable for everyone’s needs. This guide should help make the choice an easier one. A top tip is also to look for unsweetened versions, as many non-dairy milks can be high in sugar! Soy milk […]
How to chill things down after too much chilli
We love our spicy food here, but even we have to admit defeat and take a break sometimes! Everyone has their own ‘hot take’ on how to cool down after chillies, but here’s a few tried and tested methods from the Easy Food team! How to cool things down after a chilli-heavy meal. Beware […]