Recipe & Photo Credit: https://www.marthastewart.com/349180/handmade-cappuccino
- 8 ounces water
- 1/4 cup espresso ground coffee (preferably Illy espresso coffee, fine grind)
- 8 ounces milk
Pour the water into the bottom chamber of the stovetop espresso pot. Fill the filter basket that fits over the water with the coffee, tamping down gently. Place on the stovetop burner over medium-low heat. Watch carefully and remove from the heat as soon as the intense boiling has stopped, about 2 minutes. It is complete when all the water has boiled through the filter into the top part of the pot.
Meanwhile place the milk in a 16-ounce coffee mug. Heat in the microwave until hot but not starting to bubble on the sides. (Alternatively, you may heat the milk on the stovetop in a small pan, then transfer to a mug.)
Hold the handle of a small 4-inch whisk between the palms of both hands. Put the whisk in the hot milk and twirl rapidly back and forth until foam appears on the top, about 20 seconds. Pour the coffee into the mug. Sweeten if desired and serve immediately.
Recipe & Photo Credit: https://www.goodtoknow.co.uk/recipes/gordon-ramsay-s-healthy-full-english-breakfast
- olive oil, to brush and drizzle
- 4 portabello mushrooms, cleaned
- 300g vine-ripened cherry tomatoes
- sea salt and black pepper
- 16 rashers of smoked back bacon
- 8 large eggs
- dash of white wine vinegar
- 8 slices of rye bread, toasted
- Preheat the grill to the highest setting. Half-fill a wide, shallow pan with water and bring to a simmer. Line a large (or two small) baking sheet(s) with foil, then brush over with a little olive oil.
- Trim the mushrooms, removing their stalks, then lay, cap side down, on the baking sheet. Place the vine tomatoes alongside. Drizzle over a little olive oil and sprinkle with a pinch each of salt and pepper. Lay the bacon rashers in a single layer on the baking sheet (the second one if using two). Place under the grill for 5 minutes until the mushrooms are tender and the bacon is golden brown around the edges.
- To poach the eggs, break each one into a cup or ramekin. Add a dash of vinegar to the pan of simmering water. Whisk the water in a circular motion to create a whirlpool effect. Gently slide the eggs into the centre of the whirlpool, one at a time, then reduce the heat to a low simmer. Poach for 1 1/2 minutes if the eggs were at room temperature, or 2 minutes if they were straight from the fridge. The whites will have set but the yolks should still be runny in the middle.
- Divide the bacon, mushrooms, tomatoes and rye toasts between warm serving plates. Carefully lift out each poached egg with a slotted spoon, dab the bottom of the spoon with kitchen paper to absorb any excess water and slide onto a rye toast. Grind some pepper over the eggs and serve at once.
Photo and recipe: https://www.foodnetwork.com/recipes/trisha-yearwood/boston-cream-pie-3623273
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 large egg plus 3 egg yolks, at room temperature
2 cups whole milk
1 teaspoon vanilla extract
Nonstick cooking spray, for spraying the pan
1/4 cup (1/2 stick) salted butter, at room temperature
2/3 cup sugar
1 large egg, at room temperature
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
1 teaspoon vanilla extract
1 cup heavy cream
1 1/2 cups (12 ounces) semisweet chocolate chips
- For the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.
- Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder and salt in a bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour. Add the vanilla.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes.
- For the topping: To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.
- To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.
If you don’t have cornstarch, substitute all-purpose flour. One tablespoon cornstarch equals 2 tablespoons flour.
Recipe & Photo credit: https://www.tasteofhome.com/recipes/peach-blueberry-crumble-tart/
- 1-1/3 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 2 cups frozen unsweetened blueberries, thawed
- 2 cups frozen unsweetened sliced peaches, thawed
- 1 tablespoon honey
- CRUMB TOPPING:
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup old-fashioned oats
- 1/4 cup chopped pecans
- 1/8 teaspoon ground cloves
- 2 tablespoons butter, melted
- Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press onto the bottom and up the side of a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack.
- In a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first five topping ingredients; stir in butter.
- Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.