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Cabbage shreds very fine; carrot grates; both rest with a generous pinch of salt for 20 minutes to draw out water (squeeze before dressing). A dressing of mayo, sour cream (or buttermilk), Dijon, cider vinegar, sugar, celery seed, salt and pepper whisks. Toss; rest at least 30 minutes before serving, flavours need time to mingle.
A spectacular show-stopping frozen dessert featuring vanilla and coffee ice cream inside a sponge case, completely encased in Italian meringue and briefly torched or baked until golden. This impressive historic dessert creates drama at the table as a frozen filling remains cold while the exterior turns warm and golden.
Soft flour tortillas, thicker than Mexican ones, are griddled until lightly blistered. While still warm, they're spread with hot refried beans, drizzled with mantequilla, sprinkled with salty crumbled cheese, then folded in half. Eaten in hand. Add-ons are layered before the fold. Done in 20 seconds at the stand.
The toffee layer is the only stage that takes time: an unopened tin of sweetened condensed milk simmered in water for 3 hours turns into deep amber dulce de leche. The biscuit base is digestives crushed and bound with melted butter, pressed into a tart tin and chilled. The toffee goes on cold, the bananas are sliced just before serving (so they don't brown), the cream is whipped to soft peaks. Assembled in order. Dusted with cocoa or grated dark chocolate. Cut with a knife dipped in hot water for clean slices.
Milk and cream warm with sugar; saffron blooms in milk separately; egg yolks whisk with sugar to ribbons. The hot milk tempers into the yolks; the custard cooks back to coat-the-spoon thickness; off the heat, rosewater, saffron-milk and a pinch of mastic powder fold in. Cooled custard goes into the ice cream churn. As it freezes, ribbons of separately-frozen cream and chopped pistachios fold through.
This Tex-Mex-inspired beef enchilada recipe is richly seasoned, easy to make, and always such a crowd favourite. Tender flour tortillas are filled with seasoned ground beef and black beans, rolled, and smothered in homemade red enchilada sauce, then topped with melted cheese and fresh coriander for a comforting, flavourful dish.
A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a golden, crispy pastry crust. Each slice reveals a beautiful cross-section of perfectly cooked beef, creamy mushroom filling, and elegant layers. This is fine dining on a plate, impressive enough for the most important dinner party.
A milk-and-butter enriched yeast dough proves to soft and pillowy. A honey-almond topping (butter, honey, sugar, cream, flaked almonds) cooks on the stovetop until thickly bubbling, then spreads on the proved dough and bakes together: the dough rises, the topping caramelises golden and chewy. Once cooled, the cake splits horizontally and fills with thick vanilla pastry cream (Konditorcreme) lightened with whipped cream.
Stale French bread (a day-old baguette is perfect) tears into 3 cm chunks. Custard: whole milk, eggs, sugar, vanilla, cinnamon, nutmeg, lemon zest. Raisins steep in 4 tablespoons bourbon for plump. Bread soaks in custard 30 minutes; raisins fold in. Tips into a buttered 25 × 18 cm dish; dots with butter. Bakes for 45-50 minutes at 175°C till the top is bronzed and the centre is set but still custardy. Whiskey sauce: butter melts with sugar; cream and bourbon stir in; warmed but not boiled. Pours over the pudding at the table.
A short-cook caramel: butter, brown sugar, cream and a splash of vanilla, brought to soft-ball stage and dropped to a temperature where it coats and clings. Sticks pushed into the stem ends of cold, dry apples. Each apple gripped by the stick and lowered into the caramel, swirled to coat, lifted clear, and set on a buttered tray. The toppings, if you want them (chopped peanuts, sprinkles, crushed pretzels), go on while the caramel is still tacky.
A two-stage dish. First, thin crepes (much thinner than a pancake - almost see-through) cooked one side only on a buttered pan, stacked under a clean cloth. Then a filling of farmer cheese (or ricotta drained well) mashed with egg yolk, sugar, vanilla and a little lemon zest. A heaping tablespoon of filling on the cooked side of each crepe, folded into a tight envelope, and fried briefly in butter on both sides until golden. Served warm with cold sour cream and a spoon of red-berry compote.
Chicken livers fry briefly with shallot and garlic, deglaze with brandy, finish with thyme and a splash of cream. The hot mixture blends with cubed cold butter into a silky paste, presses into a terrine, and sets cold under a layer of clarified butter. Eats best after a day in the fridge.
A sophisticated trifle of chocolate Genoise sponge, rich chocolate crème pâtissière, vibrant raspberry coulis, and silky white chocolate ribbons, topped with whipped cream and fresh raspberries. This elegant construction showcases beautiful color contrasts and complementary chocolate-raspberry flavors in a showstopping glass presentation.
An elegant and impressive dessert of crispy meringue rolled around a rich chocolate filling, creating a beautiful spiral when sliced. The contrast between the light, airy meringue and the dense, silky chocolate filling provides the perfect balance of textures and flavors in this sophisticated French-inspired creation.
A choux-like dough cooks on the stovetop: water, butter, sugar, salt and a touch of vanilla bring to a boil; flour is dumped in all at once; cooked for 2 minutes stirring vigorously until the dough comes together as a ball that pulls away from the pan. Cooled slightly, eggs whisk in one at a time to a smooth thick pipe-able dough. Transferred to a piping bag with a star nozzle (1 ½ cm star tip). Heat oil to 175°C. Pipe directly into the oil, cutting each churro to 12-15 cm length with scissors. Fry for 90 seconds per side until amber. Drain on paper. Roll immediately in cinnamon sugar. Serve warm with hot chocolate.
A vanilla pod splits and scrapes into a saucepan with double cream; warmed to just below simmer and infused 20 minutes off heat. Egg yolks whisk with sugar until pale; the warm infused cream pours slowly into the yolks while whisking; everything strains into a clean jug. Ramekins fill in a deep oven tray; boiling water pours into the tray for a bain-marie to come halfway up the ramekins. Baked at 130°C for 35-50 minutes (depending on ramekin size) until just-set with a slight jiggle in the centre. Left to cool and refrigerated overnight to firm. Just before serving, sugar sprinkles in a thin layer over each; torched (or grilled) until amber-glassy.