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16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Monkfish fillets are seared in olive oil, then basted in foaming browned butter with garlic and thyme and finished with parsley, chives and chervil. The firm, sweet flesh earns monkfish its nickname of poor man's lobster.
A creamy chicken soup with a secret: peeled zucchini simmers in broth and blends with milk into a silky base that carries carrot, celery, capsicum, diced chicken and peas.
A honey, soy and lemon marinade with garlic, oregano and Worcestershire sauce that keeps chicken juicy on the grill or in a skillet, finished with parsley and lemon slices.
Pork tenderloin marinated in apple cider with honey, brown sugar, and garlic, seared and roasted, then glazed with a reduced cider, butter, and Dijon sauce.
A double-crust apple pie with a blind-baked shortcrust base, spiced Granny Smith apples baked before filling, a reduced apple syrup and a pastry lattice on top.
A simple avocado salad of sliced ripe avocado and cucumber rounds with red onion, dill and cilantro, dressed with lime juice and olive oil and a pinch of chilli flakes.
Large breakfast muffins baked in a Texas muffin tin, with bacon, cheddar and green onion in the batter and a whole egg baked into the centre of each one.
Fish fillets baked in a single dish in a buttery lemon cream sauce with mustard, garlic, and shallots — the fish juices mingle with the sauce as it cooks.
A baked spaghetti layered with a beef, tomato and red wine sauce and topped with Swiss cheese slices and mozzarella, rested and cut into portions like lasagne.
Recipe above video. The wait is finally over! Crispy golden top, caramelised sides, and a soft crumb with big banana flavours that slices like a dream. Let’s go! Gluten free - It’s also nice made with gluten-free flour. Just use a good-quality gluten-free flour blend, replacing the regular flour in the same quantity. The texture is slightly different, with a slightly noticeable but not unpleasant grainy mouthfeel at the end, which is typical of gluten-free flour. For metric measurements, clic
A moist banana loaf with a crisp golden top and caramelised sides, made with puréed ripe bananas, brown sugar, sour cream and warm cinnamon and allspice.
Ground beef cooked in one pot with long grain rice, beef broth, tomato paste and a bag of frozen mixed vegetables, with baby spinach wilted through at the end under the lid.
A whole beef rump cap, heavily salted and slow-roasted to edge-to-edge medium rare, then broiled so its scored fat cap turns golden and crackly. The thin slices carry prime-rib richness from a far less expensive cut.
Beef Tenderloin with Creamy Mushroom Sauce is a Western preparation made from its core ingredients and served fresh. Use it promptly for the best texture.
Deeply chocolate cupcakes from a melted butter and dark chocolate batter with cocoa, vinegar and oil for moisture, topped with a cocoa buttercream and sprinkles.
Spiced brown-butter cookie dough wrapped around frozen discs of speculoos spread, baked until the edges crisp and the centres stay soft, with white chocolate chips throughout.
Butterscotch-flavoured brown-butter blondies with a thin crackly top, chewy centres, white chocolate chips and toasted walnuts, finished with sea salt flakes.
Creamy enough to toss through salads and drizzle on a wedge salad, thick enough to use as a dipping sauce for veggie stick, crackers and potato wedges. You can also use it for wings, steak, roasted veg, drizzling over pizza and, well, anything you want a little blue cheese hit! Makes enough for a large salad for 7 - 8 people. PS There's a perfect easy sub for buttermilk - j