- Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
- Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
- Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.
- Fine sea salt
- 12 ounces dry orecchiette or farfalle
- 1 tablespoon olive oil, plus more for drizzling
- 1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
- 2 large ears corn, shucked and kernels removed (2 cups kernels)
- ½ teaspoon ground black pepper, more for serving
- 3 tablespoons unsalted butter
- ½ cup grated Parmesan cheese, more to taste
- ⅓ cup torn basil or mint, more for garnish
- ¼ teaspoon red pepper flakes, or to taste
- Fresh lemon juice, as needed
- Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
- Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
- Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
- Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
- In a large sauce pan, whisk together the sugar, flour, and cocoa.
- In a medium bowl, whisk together the milk, yolks, and vanilla. Pour into the sauce pan.
- Turn the heat to medium and stir in the vanilla and butter. Bring to a simmer and allow to thicken.
- Pour into the baked pie crust and smooth the top. Let cool at room temperature for 2 hours and chill in the refrigerator for an additional 2 hours.
- Top with whipped cream and chocolate shavings.
- 8 oz Graham Crackers,
- 150 g / 5 oz unsalted butter , melted
Chocolate Ganache Topping:
- 100 g / 7 tbsp unsalted butter
- 1 cup / 200g (packed) brown sugar
- 2 cans sweetened condensed milk (395g / 14oz each)
- 1 3/4 tsp salt (2 ½ – 3 tsp salt flakes)
- 1/3 cup heavy/thickened cream
- 150 g / 5 oz dark chocolate melts / chips
- Sea salt flakes, for topping
Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9″ tart tin with a loose base. (Or a springform pan of a similar size)Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist (refer to video).
Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).
Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully.
Once it starts bubbling and the sugar is completely melted, pour in the condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from heat.
Add salt (adjust to taste), then pour the caramel into the tart base.
Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a “skin” on it, but the caramel is still soft and the centre jiggles slightly (see video for demo.)
Cool on counter while you make the chocolate.
Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). Sprinkle with sea salt flakes.
Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve. Handle carefully when sliding the tart off the base – or just leave it on to be safe and just remove the sides.
1. You need about 2 cups once crushed. No need to be exact here, the crumb crust is fairly forgiving so just eyeball the weight based on the whole biscuit packet weight.
Another biscuit that is terrific to use for a biscuit crust is Digestives which is very popular in the UK/Europe and also quite popular here in Australia. If you use Digestives, reduce the butter to 75g because they are more buttery than Marie Crackers and Graham Crackers.
Other biscuits: Basically any plain biscuit works great like Arnott’s Arrowroot works great, and even flavoured ones like Gingernut. The dense sticky filling of this tart makes the crumb crust quite strong so it’s fairly forgiving re: biscuit and butter quantities.
2. STORAGE – This tart keeps SO WELL! It will keep in an airtight container for a week and still taste like it was made yesterday albeit the crust on the edge does soften a bit, but most people wouldn’t even notice (I don’t think). If it’s super hot where you are i.e. the chocolate becomes melty, keep it in the fridge but always bring to room temperature before serving otherwise the caramel won’t be creamy. It also freezes great – again, bring to room temp before serving. I’ve only frozen it for a couple of weeks but see no reason why it wouldn’t keep for sever
3. This is a VERY rich tart. I find that when cut into 12 (so quarters, then each quarter into 3), a slice is too much for me. So I have said that this serves 14 to 16. The nutrition is for 14 servings.
- 1 sheet frozen, store-bought puff pastry, thawed
- 1 1/2 cups carrots, chopped
- 1 cup potato, diced
- 3/4 cup vegetable broth
- 1/2 cup (1 stick) unsalted butter
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 tablespoons heavy cream
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground mustard seed
- Kosher salt and freshly ground pepper, to taste
- Preheat oven to 400º F.
- Bring a large pot of cold, salted water to boil and cook potatoes for 8 minutes, or until tender. Drain and set aside..
- In a large skillet or Dutch oven, heat olive oil over medium heat and saute carrots and onion until tender. 8-10 minutes.
- During the last 1-2 minutes of cooking, add drained potatoes and garlic and cook until fragrant. Season with salt and pepper, thyme and oregano.
- Transfer vegetables to a separate bowl.
- Melt butter in the Dutch oven and stir in flour to create a roux. Whisk continuously to remove lumps and cook for 2 minutes to cook flour.
- Once smooth, whisk in vegetable broth and heavy cream and cook for 5-10 minutes, or until mixture thickens.
- Season with salt and pepper and ground mustard seed.
- Return vegetables to Dutch oven and stir to make sure everything is evenly coated.
- Take thawed puff pastry sheet, unfold it and gently press it into a large baking dish, making sure it comes up at least a little on all sides.
- Pour vegetables into puff pastry crust, place baking dish in oven and cook for 20 minutes, or until set and bubbly.
- Remove from oven and let cool 5 minutes before serving.
1 pound (450g) special or lump crabmeat, picked over for shells
1/2 cup (120ml) mayonnaise
2 tablespoons (30ml) Dijon mustard
2 teaspoons (10ml) fresh juice from 1 lemon, plus grated zest of half a lemon
2 tbsp minced fresh flat-leaf parsley
1 1/2 teaspoons Old Bay seasoning
1 small shallot, finely minced (about 2 tablespoons)
- Kosher salt and freshly ground black pepper
- 1/2 cup panko bread crumbs (1 ounce; 30g)
- 2 tablespoons (30g) unsalted butter, melted
- Baguette toasts, saltines, or other crackers, for serving (optional)
Preheat oven to 375°F (190°C). In a medium bowl, stir together crabmeat, mayonnaise, Dijon, lemon juice and zest, parsley, Old Bay, and shallot until evenly incorporated. Season with salt and pepper.
In a small bowl, stir bread crumbs with melted butter until evenly coated. Season with salt.
Pack crab mixture in a 1-quart baking or gratin dish, then layer buttered bread crumbs evenly on top. Set on top of a rimmed baking sheet and bake until crab mixture is heated through and bread crumbs are golden, about 20 minutes. Serve with toasts or crackers, if desired.
- 4 ripe tomatoes, large dice
- 1 1/2 to 2teaspoons coarse kosher salt
- 12 ounces spaghetti or any pasta you like
- 10 cloves of garlic
- 1 cup basil, cut into ribbons
- 3 ounces butter, cut into three chunks
- Olive oil, as needed
- Season the tomatoes with the salt and toss them well.
- Put a big pot of water on to boil.
- Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl.
- Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the water.
- Cook your pasta, drain it, put it back in the pot, and oil the pasta to keep it from sticking to itself. (Meanwhile, even if your water isn’t boiling yet, you should still get your garlic cooking in the next step).
- Heat a teaspoon or two of olive oil in a large sauté pan over medium-high heat, add the garlic and cook it till it is just beginning to brown around the edges and soften, a couple minutes. Give it a pinch of salt if you wish.
- Pour the tomatoes into a strainer or colander over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes into the bowl so they don’t drip on the counter, and swirl the sauce to bring it to a simmer. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted. Add the pasta and toss to coat the pasta evenly. Divide the pasta among four bowls and top with the tomatoes and basil. Serves 2 to 4
3 bananas, mashed
1 ½ cups sugar
1 cup sour cream
½ cup (1 stick) butter, softened
2 cups flour
2 teaspoons vanilla
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon cinnamon
½ cup chopped walnuts (optional)
½ cup (1 stick) butter, melted
3 cups powdered sugar
2 teaspoons vanilla extract
⅓ cup milk
- Preheat oven to 375°F and grease a 9×13-inch baking dish or line with parchment paper.
- Mash bananas until just smooth. Add cinnamon and stir until well blended.
- In a large bowl, beat sugar, butter, sour cream, and eggs until creamy. Add vanilla extract and mashed bananas.
- In a separate bowl, combine flour, baking soda, and salt. Slowly add dry ingredients to wet in 3 small batches. Optional: fold in chopped walnuts.
- Pour batter into baking dish, spreading evenly, and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven to cool slightly.
- In large sauce pan, melt butter until just golden brown in color.
- Whisk in powdered sugar one cup at a time, followed by vanilla and milk.
- Once mixture has come together and thickened, pour warm frosting over top of banana brownies, using a spatula to spread evenly over the top. Cool completely before cutting into squares to serve.