Yummy eggs with cheddar cheese.
- Portion size 1 serving
- Credits : fresca_menta
- 2 eggs
- 1 slice Cheddar cheese
- 1 pinch paprika
- chili powder
- garlic powder
Yummy eggs with cheddar cheese.
Chocolate Pumpkin Swirl Loaf Credits: Jodi Pudge
Studded with chocolate chips and crystallized ginger, this moist marbled loaf makes the best fall-flavoured afternoon treat. For the prettiest slices, generously swirl the batters together.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, ground ginger, salt, cloves and nutmeg. Stir in chocolate chips and crystallized ginger.
In separate large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in pumpkin purée and vanilla (mixture may appear separated). Stir in flour mixture until combined. Remove half of the batter to separate bowl; fold melted chocolate into 1 bowl of the batter until combined.
Alternately drop spoonfuls of light and dark batters into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Using butter knife, gently swirl batters to create marble effect. Using small offset palette knife, smooth top. Bake in 350° oven until loaf springs back when lightly touched, about 70 minutes. Let cool in pan for 15 minutes. Lift out onto rack; peel off parchment paper. Let cool completely.
Tip from The Test Kitchen: To make sure your loaf pan holds 1.5 litres, measure it by filling it with water. Not all brands are standardized, and volume will affect the baking time.
Brioche Fruit Loaf IMAGE Credits: Brioche Fruit Loaf IMAGE
Flecked with golden fruit, this rich buttery dough has a delicate crumb—the result of an extra rising.
Lazy Cheese Burger Sliders Credits: Stacey Brandford
In large nonstick skillet, heat oil over medium-high heat; sauté garlic and rosemary until fragrant, about 30 seconds. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes. Stir in ketchup, Worcestershire sauce, mustard and pepper; cook, stirring, until slightly thickened, about 1 minute. Divide beef mixture among bottom halves of slider buns; top with Cheddar, arugula and spinach. Sandwich with top halves of slider buns.
Lazy Pea and Saffron Risotto Credits: Angus Fergusson
A labour of love, creamy risotto is generally reserved for special occasions, but our easy weeknight version doesn't need the nonstop stirring that traditionally makes the dish difficult to prepare. If you don't want to use wine, simply substitute with 1/2 cup broth.
In large saucepan, melt butter over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add rice, garlic, thyme, salt and pepper; cook, stirring to coat, for 1 minute. Pour in wine; cook, stirring, for 1 minute.
Stir in broth and 2 1/2 cups water; bring to boil, stirring constantly. Reduce heat, cover and simmer until rice is tender and creamy, about 15 minutes.
Add snow peas, frozen peas and saffron; cook, stirring, until heated through, about 2 minutes. Stir in half of the Parmesan and the lemon zest. Sprinkle with remaining Parmesan.
Tip from The Test Kitchen: Risotto needs to be served as soon as it's finished cooking, otherwise the dish loses its creamy texture.