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Your dessert looks fabulous and your children did such a good job talking about your dessert. Great job! Ingredients 450ml double cream 2 tblsp icing sugar 350g fresh strawberries 175g caster sugar 1 tsp white wine vinegar 1 tsp cornflour 3 egg whites (at room temperature) 150g dark chocolate Instructions First,Preheat your oven to 140°C (275°F) (Gas Mark 1). Then,Line 2 baking trays with baking paper. Draw 3 rectangles, 10 x 25cm on the baking paper. You can just fit two rectangles on the one baking tray. Whisk the egg whites until the soft peak stage. Add the caster sugar (I add mine all at once) and continue to whisk until the mixture is stiff and glossy. Add the vinegar and cornflour and whisk for a couple more minutes. The mixture should be able to hold its shape if the bowl is turned upside down. Prepare an icing bag with a large star nozzle and fill with the meringue mixture. Using your template, pipe (10cm) li

Love the Dish!!!! Soooo….Good ….plus Healthy Ingredients 1/2 lb chopped broccoli 1/4 cup chopped green onion 1 tsp sesame seeds 2 cloves garlic minced (approx. 1 tsp) 2 tsp cornstarch optional! 1 tsp Sriracha 2 TBSP seasoned rice vinegar 1/2 tsp crushed red pepper flakes 1/2 tsp freshly grated ginger 1/4 cup sweet chili sauce 2 TBSP reduced-sodium GF soy sauce 1-2 tsp sesame oil for stir-frying 1 lb raw peeled and cleaned shrimp (I cook mine tail-on) Instructions First,Thaw shrimp if using frozen. Then,In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, minced garlic, Sriracha, red pepper flakes, and ginger. For an extra thick sauce like the restaurants serve, add the optional cornstarch to the sauce and mix well. Set aside. Heat sesame oil in a large non-stick skillet or wok over medium-high heat. Add broccoli and stir fry for a few minutes until tender. Next add shrimp and cook for about

Delicious! The almond flavor is fairly subtle, used both Amaretto and extract. I also refrigerated the dough as suggested in the recipe for a thicker cookie Ingredients 2 large eggs, at room temperature 12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks  1/2 teaspoon almond extract  3 Tablespoons amaretto  4 ounces sliced almonds  2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!) 1 teaspoon salt 1 cup dark brown sugar, packed 2 sticks (8 ounces) unsalted butter, melted until browned 1 teaspoon baking soda 1/2 cup granulated sugar Instructions For the Brown Butter: First,Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refrigerator

This looks so delicious! Do you think it would keep well premade in a jar for lunch or breakfast? Ingredients FOR THE POTATOES 1/2 tsp chili powder salt & pepper to taste 1 jalapeño diced 1 green bell pepper diced 1 red onion diced and separated 1 tbsp olive oil 1/2 tsp paprika 1 lb yellow potatoes cut in bite-sized pieces FOR THE DRESSING 1 tsp oregano 1/2 tsp garlic salt pepper to taste water as needed 2 tbsp red wine vinegar 2 tbsp yellow mustard 1/2 cup tahini lemon juice to taste FOR THE SALAD 1 lemon juiced 4 cups kale chopped and stems removed Instructions First,Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Then,Combine the potatoes, 1/2 of the red onion, jalapeño, bell pepper, olive oil, paprika and chili powder in a bowl. Stir to coat evenly. Spread mixture out on the baking sheet and sprinkle with salt and pepper. Place in the oven and bake for 20