These mummies are none other than phyllo-wrapped beef with a hint of curry.
Kate is planning to make two of these pasta casseroles — one to freeze in a large baking dish to pop into the oven when the family comes to admire the new little one, and one divided between smaller containers for quick weeknight suppers for her and Bob.
This easy stuffing cooks outside the turkey but still gets basted with pan juices. Time the baking with the last hour and 20 minutes of the turkey cooking.
There's no need to trim the outer leaves of the brussels sprouts because they will fall or pull off easily when you trim and cut the sprouts in half.
The secret to making the lightest and crispiest tempura is using club soda in the batter. To achieve the best texture, you’ll also want to use the batter right after mixing. Serve with a bit of sea salt, or with a mix of tempura sauce and grated daikon for dipping.
Sticky date pudding gets a makeover using pumpkin purée. Be sure to use pure pumpkin purée instead of pumpkin pie filling.
The crunchy exteriors and tender, greenflecked centres make these cakes a tasty way to get your daily dose of healthful greens. If you have time in the morning, prep, shape and refrigerate the cakes— they'll be ready to fry for a nearly instant dinner when you get home.
