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HOR - Sn 26/Ep 2650 Double the crust = double the yum 🍓🍰😍 12 white chocolate chip cookies 2/3 stick butter, melted 1 1/2 cups firm strawberry jam, divided in 2 1 teaspoon agar agar powder, divided in 2 12 ounces white chocolate 12.5 ounces cream cheese 1 1/2 cups heavy cream 14 to 16 small strawberries 9 white chocolate chip cookies 1/2 stick butter, melted Line the bottom of a 9-inch springform pan. Blitz the first batch of chocolate chip cookies to a fine crumb then pour in the melted butter and process until just mixed. Tip the mixture into the pan, and spread it around firmly to create a smooth base. Put half the jam into a small saucepan with 4 tablespoons water. Add 1/2 teaspoon of agar agar powder and cook for 5 minutes, stirring it constantly as it thickens. Spoon the jam onto the base and spread it around evenly, then chill while you make the filling. Melt the white chocolate in a glass bowl set over just simmering water. Take care not to let the bowl touch the water. Once the chocolate has melted, give it a stir and leave to cool to almost room temperature. In a large mixing bowl, whisk the heavy cream to soft peaks. In another bowl, whip the cream cheese until soft. Add the cooled, melted chocolate to the cream cheese and whisk to combine. Fold the cream into the cream cheese mixture, large spoonfuls at a time. Once combined, pour it into the prepared pan and smooth it over. Pat dry the hulled strawberries, if needed, and push them into the cheesecake filling so they’re fully submerged, avoiding the middle third of the cake as it will make it hard to slice. Smooth the filling over the top of the strawberries. Put the cheesecake into the fridge for 4 hours, or overnight. Once the cheesecake has set fully, gently warm the remaining jam and add in the remaining agar agar powder. Stir while it thickens, for about 5 minutes, then take it off the heat and let it start to cool but take care that it doesn’t start to set. Spoon the jam on top of the cheesecake and spread it around evenly. Blitz the remaining cookies in a food processor and add the melted butter. Scatter the mixture across the top of the cheesecake and use a spoon to spread it around. Leave to chill for another hour in the fridge, then run a warm knife around the edge of the cheesecake to release it from the pan. Carefully transfer it to a serving plate, then cut into slices to serve.

Happiness is deep-fried balls of cheese, floating in a bowl of warm creamy soup. Mmmm. INGREDIENTS For the tomato soup: 2 lbs cherry tomatoes 2 whole bulbs of garlic, tops sliced off 1 large red onion, finely sliced 1 tbsp balsamic vinegar 2 tbsp olive oil, divided 4 large sprigs of thyme, leaves picked off Sea salt and freshly ground black pepper 2 tbsp tomato puree 3 cups vegetable stock 1/4 cup heavy cream Pesto, to serve For the fried mozzarella balls: 12 mini mozza-balls 3/4 cup plain flour Salt and freshly ground black pepper 1 egg 2 cups fresh breadcrumbs Vegetable oil, for frying INSTRUCTIONS For the soup: Preheat oven to 400 degrees. In a large roasting pan, add the tomatoes, garlic bulbs and red onion. Drizzle with the balsamic vinegar and 1 tablespoon olive oil. Sprinkle over the thyme leaves and season with sea salt and ground black pepper. Place in the oven and roast for 30 minutes or until the tomatoes have burst and are slightly caramelized on the outside and the garlic is soft and mushy. Remove from the oven. Squeeze the cloves from the roasted garlic bulbs and remove the vines from the tomatoes if needed. Place the contents of the roasting pan into a large saucepan and add the stock. Simmer for 5 minutes, then use a hand blender or a food processor to blitz the soup until completely smooth. Stir in the cream and set aside to keep warm. For the fried mozzarella balls: Gather three wide, shallow bowls. Add the flour to the first, and season with salt and pepper. Beat the egg in the second bowl. Place the breadcrumbs in the third bowl. Coat each ball of cheese with the flour, then dip in the egg and roll in the breadcrumbs until evenly coated. Repeat with all of the bocconcini, then place 3 balls on each skewer. Freeze for 10 minutes. In a large saucepan over medium-high heat, add oil and heat to 350 degrees. Fry the skewers until they are golden brown, about 20 to 30 seconds each. Transfer the balls to a paper towel-lined plate then place them on a wire rack and keep warm in the oven while you fry the remaining cheese. Serve the soup in bowls with the fried cheese skewers and a spoonful of pesto. Thanks for watching! Don't forget to subscribe for more videos! ► SUBSCRIBE FOR MORE VIDEOS:https://www.youtube.com/channel/UCfqH... Thanks for watching! Don't forget to subscribe for more videos! ► SUBSCRIBE FOR MORE VIDEOS:https://www.youtube.com/channel/UCfqH...

Thanks for watching! Don't forget to subscribe for more videos! ► SUBSCRIBE FOR MORE VIDEOS:https://www.youtube.com/channel/UCfqH... Celebrate Cinco de Mayo with this fundido taco ring! SERVINGS: serving time1 large taco ring 2 portions pre-made pizza dough For the taco filling: 1 tbsp vegetable oil 16 oz ground beef 1 tsp salt 2 small onions, diced 1 small green pepper, diced 2 cloves garlic, minced 1 jalapeño, de-seeded and diced 1/4 tsp hot chili powder 2 tsp ground cumin 1 tsp ground coriander 1/2 can tomatoes (14oz) For the queso fundido: 1 cup cheddar cheese, grated 1 cup Monterey jack cheese, grated 1 cup grated mozzarella cheese 1/2 small white onion, finely diced 1/2 jalapeño, de-seeded and diced 1 tbsp cornstarch 1/3 cup evaporated milk For serving: Diced jalapeños Coriander Lime juice Make the taco filling: Heat the oil in a large frying pan. Add the ground beef and salt and cook over a high heat until well browned. Scoop it out of the pan and put to one side while you cook the onions and peppers. Once the vegetables are starting to soften, add in the garlic and jalapeño, followed by the chili powder, cumin and coriander. Cook for 1 minute, stirring constantly, then add in the tomatoes. Cook for 5 minutes or so until the you have quite a dry mixture, then tip it into a clean bowl to cool. Make the queso fundido: Put the three grated cheeses, onion, jalapeño and cornstarch into a mixing bowl and mix well. Add enough evaporated milk to stick it all together in a thick paste. Roll out the first pizza dough 12 inches across and put it onto a floured baking tray. Pile the cheese mixture in the middle, and use your hands to compact it into a mound. Mix the grated cheese through the cooled taco mixture and create a ring of that - leaving about an inch clear on each side. Roll out the second piece of dough and lay it on top, making sure you have a good seal around the cheese mound, and also the edges of the dough. Crimp the edges with a fork then use a sharp knife to cut ‘petal’ sections - make sure you only cut into the inside of the beef mix, no further. Carefully twist each petal onto its side - pinching the bottom edge together, and revealing the taco mix on the top. Preheat the oven to 350 degrees. Bake the taco ring for 20 minutes, until the dough has risen and is browned. Carefully slice off the top of the cheese mound to reveal the queso and stir to bring it together. Serve topped with extra jalapeños, coriander and a squeeze of lime.

Thanks for watching! Don't forget to subscribe for more videos! ► SUBSCRIBE FOR MORE VIDEOS:https://www.youtube.com/channel/UCfqH... Once you've had thick hot chocolate, there's no going back. SERVINGS: serving time32 Cookies INGREDIENTS For the cookies: 1 1/4 tsp active dry yeast 2 tbsp of warm water 1/2 tsp of sugar 1 3/4 cups of flour 1/2 cup of unsalted butter, chilled, cut into cubes 1 egg 2 tbsp of sour cream 1 tsp vanilla extract 1 1/2 cup of demerara sugar 2 tsp of cinnamon For the hot chocolate: 1 1/4 cup of whole milk 2/3 cup of 70% dark chocolate, finely chopped 1 cinnamon stick Pinch of sea salt flakes INSTRUCTIONS For the cookies: Preheat the oven to 375 degrees. In a medium bowl, combine water, yeast and sugar. Set aside until frothy. In the bowl of a food processor, add the flour and butter and blitz until the mixture resembles breadcrumbs. Add the eggs, sour cream and vanilla to the bowl with the yeast and then pour the mixture into the flour and blitz to form a dough. Wrap the dough in cling wrap, and refrigerate for at least 4 hours or overnight if you can. Mix together the sugar and cinnamon in a small bowl then set aside until needed. Place the cinnamon sugar on a clean, dry surface and place the dough on top. Roll into a 16 x 8-inch rectangle. Scooping up all the sugar from around the edges and spreading evenly over top of dough. With the short edge toward you, fold both edges toward the center, making 3 equal layers. Turn one quarter around and roll, again, into a 16 x 8-inch rectangle. Scoop up any extra sugar and press into the dough. You are aiming to use all of the sugar, rolling and pressing it into the dough. Fold and roll the dough 2 more times, continuing to press the sugar into the dough, until you are left with a 16 x 8 rectangle. Trim the edges to make a perfect rectangle then cut the dough lengthways into 8 - you will have 8 x 1 inch strips. Cut each 8 x 1-inch strip into 4 equal pieces widthways, each about 4 inches long. You will have 32 cookies. Twist the cookies into bow ties shapes, and place on an ungreased baking sheet. Bake for 15 – 20 minutes. Let cool on the baking sheet for 5 minutes then remove from sheet immediately before the caramelized sugar hardens and sticks. To make the hot chocolate: Heat the milk and cinnamon stick in a small saucepan over low heat. Once the milk is warm, remove the cinnamon stick and add the chocolate and whisk. Continue to cook until the chocolate is melted, whisking occasionally, and continue to heat until the milk comes to a boil. Keep it at a low boil for a minute or two, then serve it piping hot with a sprinkle of sea salt flakes.

It's tiny. It's petite. It's the most adorable breakfast you'll ever eat. INGREDIENTS 1 box buttermilk biscuit mix 1 egg yolk plus 1 tablespoon milk, for egg wash 6 eggs 6 slices bacon 6 thick pork sausages 6 cheese slices 6 small tomatoes Baby spinach leaves Choice of burger sauce INSTRUCTIONS Prepare the eggs by placing them in the freezer for 2 hours, or overnight. Make the biscuits: Preheat the oven to 400 degrees. Grease and flour a muffin pan. Prepare biscuits according to box directions. Transfer dough to a floured surface, and gently pat out to 1 inch thick. Cut out 1-inch circles, and place in each hole in the muffin pan. Re-shape the scraps to make 24 biscuits. Brush the top of each biscuit with egg wash, then bake for 8 minutes until well risen and golden brown. Remove from the oven and put onto a wire rack to cool. Prepare the fillings: Squeeze the filling out of the sausage casing and shape the meat from each sausage into 4 mini burger patties. Cook the bacon and sausage in a frying pan. Once cooked, cut each bacon slice into fourths. Cut the cheese into quarters, and slice the cherry tomatoes. Cut each of the biscuits in half. Remove the eggs from the freezer and carefully remove the shells. Cut the eggs into 1/4-inch slices. Reheat the frying pan with 1 teaspoon of vegetable oil. Cook frozen egg slices. Assemble the burgers: Dot each biscuit lid with burger sauce. On each biscuit base, add a slice of tomato, baby spinach leaf, sausage, bacon, fried egg with cheese and biscuit lid. Secure with a cocktail stick and serve immediately. Thanks for watching! Don't forget to subscribe for more videos! ► SUBSCRIBE FOR MORE VIDEOS:https://www.youtube.com/channel/UCfqH... Thanks for watching! Don't forget to subscribe for more videos! ► SUBSCRIBE FOR MORE VIDEOS:https://www.youtube.com/channel/UCfqH...

We're not mac'ing around... oh wait, yes - yes we are. SERVINGS: serving time6 2 tbsp butter 2 Andouille or smoked sausages, sliced into thick chunks 1/2 onion, finely diced 1 green bell pepper, diced 1/3 cup flour 2 tbsp Cajun spice mix 1/2 tsp white pepper 1 tsp salt 1 3/4 cups milk 3 1/2 cups grated cheese, divided 12 oz macaroni, cooked al dente 2 cups cooked mini-shrimp 1 package pre-rolled puff pastry 1 egg, beaten, for egg wash 1/2 cup breadcrumbs Small bunch chives, finely chopped Heat the butter in a large saute pan. Add in the chopped sausage and cook until browned all over. Scoop out the sausage and set aside. Add the chopped onion and pepper and cook for a few minutes until soft and starting to brown. Reduce heat and add in the flour. Stir constantly for a few minutes, until the roux is turning toffee brown. Add in the Cajun spice mix, white pepper and salt. Gradually add the milk, slowly at first while stirring constantly, to avoid lumps. Once the milk has been combined, cook for a few minutes, while stirring and scraping the bottom, until it starts to thicken. Add 2 1/2 cups grated cheese and stir until melted, then remove from heat. Return the cooked sausage to the pan, add the pasta, stir it all together, then leave it to cool for 1 hour. Preheat the oven to 400 degrees. Mix the crawfish tails through the cooled mac and cheese filling. Roll out the pastry, and cut it out into a circle big enough to line the base and sides of a 9-inch pie pan, as well as leave about 1 inch extra around the edge. Pile the mac and cheese filling into the dish. Fold in and shape the edge of the pastry, then brush with egg wash. Top the pie with the remaining grated cheese and breadcrumbs, then cook for 30 minutes until the pastry is cooked and the filling is well browned. Allow to set for 10 minutes or so, sprinkle with finely chopped chives, then cut into slices and serve.

Spaghetti squash just got a glow up. INGREDIENTS 2 small spaghetti squash 17 ounces spinach 2 tablespoons water 1 tablespoon olive oil 1/2 onion, finely diced 2 cloves garlic, minced 1/4 teaspoon chili flakes 1/2 lemon, zest only 1/2 teaspoon salt 1/4 teaspoon white pepper Small bunch dill Small bunch parsley 1 egg 3 1/2 ounces feta Salt and pepper Oil 1/2 cup grated cheese 1 teaspoon sesame seeds INSTRUCTIONS Preheat the oven to 350 degrees. Cut the squash in half, across the middle, then trim each end so that they can stand upright with the cut side facing upwards. Remove the seeds, then place upright on a baking tray and bake for 40 to 50 minutes, until the middle is soft. In a large pan over low heat, add the spinach and water. Put the lid on and allow it to steam for a few minutes, until wilted. Take the lid off, stir and drain. Allow to cool slightly and roughly chop it. In a large frying pan, saute the onion in olive oil until soft. Add the garlic, chili flakes, lemon zest, salt and pepper, and cook for another 2 minutes. Add the chopped herbs and cook until they’ve wilted, then switch off the heat. Add the chopped spinach and mix through, then leave to cool slightly. When the squash are cooked, allow to cool until you can handle them, then scoop out the flesh, leaving about 1/4 inch of flesh so the ‘bowl’ holds its shape. Drizzle 1 tablespoon oil over the spaghetti-like strands and season with salt and pepper, then add half of the sesame seeds and lightly toss to mix through. Once the spinach filling has cooled, beat the egg and add it to the spinach. Crumble the feta in, reserving a spoonful for the end, and mix it all together. Spoon one-eighth of the spinach mix into each squash bowl and flatten down gently. Add one-eighth of the squash to each, then add the remaining spinach and the remaining squash. Add a sprinkling of sesame seeds to each, and top with grated cheese and remaining feta. Put back into the oven for 20 minutes until heated through, then serve with salad.