

I found the recipe in New York Times Cooking Newsletter and enhanced my way.

3 /4 cup granulated sugar 5 tablespoons unsalted butter, at room temperature 3 large eggs, at room temperature (see Tip) 3/4 cup part-.

Makes 3 medium size toasts 1 ripe avocado, pitted and mashed by fork 1/2 teaspoon lemon juice Salt and pepper to taste 3 tablespoons.

Yield: 2 servings Half a large bunch of Romaine lettuce, washed and torn into bite-sized pieces 3-4 ounces smoked salmon, cut into bit.

I followed the recipe from Better Gardens and Homes magazine , but with marinated overnight chicken.

Makes 1 loaf 1 & 3/4 cup all-purpose flour 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground c.

3/4 cup (270g) honey 2/3 cup (150g) caster (superfine) sugar 1 tbsp brandy 1 tbsp lemon juice 1/2 cup (125ml) olive oil 2 eggs 155.

Yield 4 servings 1 head cauliflower, trimmed and cut into small florets 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground pepper.

Serves: 8 For the lemon curd: 3/4 (150 g) cup sugar 3 large eggs juice (~1/2 cup/125 ml) and grated zest from 2 large lemons 4 tabl.

Makes 1 cake 2-1/4 cups all-purpose flour 2-1/4 tsp baking powder 1/2 tsp salt 4 eggs 2 cups sugar 1 teaspoon vanilla extract 2 ta.

Serves 5 3 garlic bulbs 1 cup mayonnaise 2 tablespoons lemon juice 2 tablespoons parsley, chopped 2 tablespoons rosemary, chopped .