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 this delicious duck fats egg toastie is a breakfast concept simply in time for the day. granted, for this spin on “egg in a hollow” using duck fat is alternatively extravagant however everything from bread to brussel sprouts fried in duck fats is so precise. the duck fat adds a wealthy almost meaty flavour to the fried bread. the recipe isn't plenty of a recipe and could not be simpler to make. use a cookie cutter to cast off the centre of a bit of bread. in case you use a popular retailer bread ,make sure it's miles a strong bread and quite thickly sliced.  a good first-class sourdough or ciabatta might be fantastic as lengthy as it does not have too many holes for the egg to expire. heat a few duck fat in a pan and fry the bread on the one side till golden brown and crispy. flip it over and lightly ruin an egg into the cavity. the trick is to make sure in order that the bread does no longer burn even as the egg chefs. i locate that cooking for a couple of minutes...

What’s better than  barbecue meatballs ? Barbecue Meatballs in bacon gravy. Yes, there’s bacon in the gravy and red wine and mushrooms and pools of melty mozzarella. #takethatmonday! This recipe is all about comfort food, those familiar family foods that we grew up eating, in a time when cooking from scratch was nothing new. Some of the most viewed recipes on this blog involve meatballs, like these North African  Chermoula  meatballs or a pan of tapas-style  Spanish  meatballs. I have a feeling however, that  barbecue meatballs  with bacon gravy are going to become kind of popular around here. As you’d expect, the sauce delivers a savoury-sweet tang with just enough smoked chilli heat to warm the cockles on a cold and dreary autumn night. This is the forth recipe in my ‘childhood favourites’ series so I simply had to include meatballs or frikkadels, as we knew it. Admittedly, these  barbecue meatballs  aren’t exactly the same as I rememb...

Ingredients 16 Servings 1 Time 1h10 Ingredients 1 red onion, chopped 1 white onion, chopped 4 Tbs olive oil 1 tsp ground ginger 1 tsp ground cinnamon pinch saffron strands (large) 1 juice of 1 lemon 4 Tbs cold water 2 tsp coarse sea salt 1 tsp black pepper 4 free range chicken thighs (skin on) 4 free range drumsticks (skin on) 100 g raw hazelnuts 70 g raw honey 2 Tbs rosewater 2 spring onions, roughly chopped Method   Combine the chopped onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt and pepper in a large mixing bowl. Add the chicken pieces and toss them well in the mixture. Cover and leave to marinate for at least an hour, but preferably overnight. Preheat your oven to 190°C. Pop the hazelnuts on a baking tray and roast for 10 minutes until lightly golden. Allow to cool sli...

keep in mind final yr while we posted a video of the largest rhino cake ever made? nicely this year, the oldsters at the good food & wine display might be doing it once more – besides this time, you’ll get to see an elephant cake that took a remarkable 250 hours to layout and make. who has that sort of time? wellington based cake maker dot klerck honed her abilties in artwork and sculpture before falling head over heels into the sugar global. now an award-triumphing 3-d sculpted cake artist, dot teaches at sugar schools everywhere in the globe sharing her information and passion. she is the maestro in the back of #thebiggestelephantcakeintheworld which she says is the most important cake she’s ever made and you could see together with your very very own eyes at the best meals & wine display in cape town from 2 – 4 june. why an elephant? the elephant undertaking sa is an initiative to make the most important elephant cake within the global to elevate attention of the thre...

                                                                                                                      www.glamgist.com.ng Ingredients 19 Servings 0 Time 3h30 For the Meringue: 60 g egg whites 120 g castor sugar For the compote: 1 kg frozen or fresh blue berries 100 g castor sugar juice of 3 lemons 2 vanilla pods seeds For the Sago pudding: 1/2 c tapioca or sago pearls 3 c whole milk 1/4 tsp salt 2 eggs 1/2 c sugar 1 tsp vanilla extract To serve: full cream vanilla bean ice cream, slightly softened ...

I made these Marshmallows with Salted Lime Sugar for a dinner party two weeks ago and from the feedback I got they were the hit of the evening, so I am very pleased to share the recipe here. They formed part of a “forest forage” I created in front of the guests as the dessert finale. We cleared the dining table and asked the guests to stand while serving them a Passion Fruit Champagne  (last week’s recipe) as a palate cleansing sorbet. I proceeded to cover the entire table with the cuttings of 5 fresh herbs, artimisia; salvia; rosemary; lavender and rose geranium to resemble a forest floor while spraying rose geranium extract into the air. I then placed various desserts on the table. A classic french honey nougat, chocolate truffles dusted with homemade beetroot powder, frozen strawberries injected with a berry grappa, these marshmallows and Lebanese almond shortbread ( Lawziyeh ) which I discovered on a trip to  Beirut  two years ago. In the middle of the tabl...