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This sweet potato chaat recipe has a delicious taste, especially with tamarind and peanuts, it is a delicious dish for dinner for all your family members,, and it is an easy and simple recipe that you can prepare at any time Follow how to prepare the sweet potato recipe in this video, and in the description box there are the ingredients for the recipe to save Share this delicious recipe with your friends and family and tell them that you will prepare this recipe for them ........... Think of this as the crazy cousin of the baked potato. * INGREDIENTS 1- 1kg small/medium sweet potatoes 2- olive oil * Tamarind dressing 1- 30g tamarind paste 2- 10g (2 tsp) honey 3- 2g (½ tsp) ground cumin 4- pinch of cayenne 5- juice of ½ lime * Salad 1- 60g peanuts (or swap for cashews, if allergic) 2- 70g (about ½) cucumber, semi-peeled and diced 3- 70g (3-4) radishes, diced 4- 50g (about ¼) red onion, diced 5- 20g (about ½) chopped green jalapeno, optional 6- juice of ½ a lime 7- olive oil * ​To finish 1- 3-4 tbsp tahini 2- 1½ tbsp honey 3- 2 tsp zaatar ​4- handful of coriander leaves * METHOD 1- Preheat the oven to 160C fan-forced (180C conventional). Prick the sweet potatoes several times with a fork and rub them with a little olive oil and salt. Place them on a baking tray lined with baking paper and roast for 40-60 minutes, or until they are soft all the way through. 2- While they are roasting, prepare your tamarind dressing and salad. For the dressing, combine all the ingredients in a small bowl and set aside. 3- For the salad, toast the nuts in the oven for 7-10 minutes, or until golden brown and fragrant, then add them to a mixing bowl. Add the cucumber, radish, onion and chopped jalapeno, the lime juice and olive oil and a good pinch of salt. Toss to combine and set aside. 4- When the potatoes are completely soft, remove from the oven, place on a serving plate and cut a slit lengthwise through the centre. Squash the sweet potatoes to open them out, then drizzle with tahini and honey and add a good sprinkle of salt. Spoon the salad over the top then drizzle the dressing over everything. Finish with a sprinkle of zaatar and coriander leaves. Serves 4 as a main or 6 as a side dish This recipe is from episode three of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

This sweet potato chaat recipe has a delicious taste, especially with tamarind and peanuts, it is a delicious dish for dinner for all your family members,, and it is an easy and simple recipe that you can prepare at any time Follow how to prepare the sweet potato recipe in this video, and in the description box there are the ingredients for the recipe to save Share this delicious recipe with your friends and family and tell them that you will prepare this recipe for them ........... Think of this as the crazy cousin of the baked potato. * INGREDIENTS 1- 1kg small/medium sweet potatoes 2- olive oil * Tamarind dressing 1- 30g tamarind paste 2- 10g (2 tsp) honey 3- 2g (½ tsp) ground cumin 4- pinch of cayenne 5- juice of ½ lime * Salad 1- 60g peanuts (or swap for cashews, if allergic) 2- 70g (about ½) cucumber, semi-peeled and diced 3- 70g (3-4) radishes, diced 4- 50g (about ¼) red onion, diced 5- 20g (about ½) chopped green jalapeno, optional 6- juice of ½ a lime 7- olive oil * ​To finish 1- 3-4 tbsp tahini 2- 1½ tbsp honey 3- 2 tsp zaatar ​4- handful of coriander leaves * METHOD 1- Preheat the oven to 160C fan-forced (180C conventional). Prick the sweet potatoes several times with a fork and rub them with a little olive oil and salt. Place them on a baking tray lined with baking paper and roast for 40-60 minutes, or until they are soft all the way through. 2- While they are roasting, prepare your tamarind dressing and salad. For the dressing, combine all the ingredients in a small bowl and set aside. 3- For the salad, toast the nuts in the oven for 7-10 minutes, or until golden brown and fragrant, then add them to a mixing bowl. Add the cucumber, radish, onion and chopped jalapeno, the lime juice and olive oil and a good pinch of salt. Toss to combine and set aside. 4- When the potatoes are completely soft, remove from the oven, place on a serving plate and cut a slit lengthwise through the centre. Squash the sweet potatoes to open them out, then drizzle with tahini and honey and add a good sprinkle of salt. Spoon the salad over the top then drizzle the dressing over everything. Finish with a sprinkle of zaatar and coriander leaves. Serves 4 as a main or 6 as a side dish This recipe is from episode three of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

Learn how to make coffee with caramel cream in an easy way, it's a wonderful and refreshing dessert for many coffee lovers, serve it as a cold dessert to your family A favourite dessert of Danielle's that smells like freshly brewed coffee in the morning, but with added milky creaminess and a silky texture. * INGREDIENTS - 40g coffee beans - 110g sugar - 300ml cream, plus 100ml to serve - 100ml milk - 1 tsp vanilla extract - ½ tsp salt - 4 egg yolks * METHOD 1- Coarsely crush the coffee beans in a mortar and pestle, or with the bottom of a pan, so they are broken up but still in fairly large pieces. Set aside. 2- Place the sugar in a small saucepan over medium-high heat. Don't try to stir or mix it until the edges of the sugar are starting to melt and caramelise. Allow all of it to become a deep amber colour. 3- While that's happening, combine the milk and cream in a measuring cup and keep it handy. 4- When the sugar turns an amber colour and is smoking, turn the heat off and very carefully pour the milk and cream in – the milk and cream will bubble up furiously. 5- Once it has calmed down, turn the heat to low and whisk to dissolve any sugar that seized up. Add the coffee beans to the pot to infuse. When the sugar has dissolved, turn the heat off, cover the pot and allow everything to sit together for 5 minutes to infuse. 6- Preheat the oven to 150C fan-forced (170C conventional). 7- Place a fine sieve over a bowl and pour the contents of the pot through the sieve, then discard the coffee beans and rinse the sieve. 8- While whisking, add in the egg yolks, vanilla and salt to the bowl. Strain this through the cleaned sieve one more time, directly into a jug. Pour the custard into 4 small coffee cups or ramekins. 9- Place the pots into a shallow tray and cover each pot with a square of aluminum foil. Pour boiling water into the tray to come halfway up the sides of the pots. Place in the oven and bake for 20-25 minutes or until the custard is just slightly wobbly in the centre. Remove the tray from the oven and, using a tea towel, lift the pots out of the water and allow them to cool. When cooled, place them into the refrigerator to chill for a minimum of 3 hours (or overnight). 10- To serve, whip the remaining 100ml of cold cream in a bowl until soft peaks are achieved. Top each pot with a spoonful of whipped cream and serve. Serves 4 This recipe is from episode six of Good Food's new TV show https://www.goodfood.com.au/gfkitchen

Learn how to make coffee with caramel cream in an easy way, it's a wonderful and refreshing dessert for many coffee lovers, serve it as a cold dessert to your family A favourite dessert of Danielle's that smells like freshly brewed coffee in the morning, but with added milky creaminess and a silky texture. * INGREDIENTS - 40g coffee beans - 110g sugar - 300ml cream, plus 100ml to serve - 100ml milk - 1 tsp vanilla extract - ½ tsp salt - 4 egg yolks * METHOD 1- Coarsely crush the coffee beans in a mortar and pestle, or with the bottom of a pan, so they are broken up but still in fairly large pieces. Set aside. 2- Place the sugar in a small saucepan over medium-high heat. Don't try to stir or mix it until the edges of the sugar are starting to melt and caramelise. Allow all of it to become a deep amber colour. 3- While that's happening, combine the milk and cream in a measuring cup and keep it handy. 4- When the sugar turns an amber colour and is smoking, turn the heat off and very carefully pour the milk and cream in – the milk and cream will bubble up furiously. 5- Once it has calmed down, turn the heat to low and whisk to dissolve any sugar that seized up. Add the coffee beans to the pot to infuse. When the sugar has dissolved, turn the heat off, cover the pot and allow everything to sit together for 5 minutes to infuse. 6- Preheat the oven to 150C fan-forced (170C conventional). 7- Place a fine sieve over a bowl and pour the contents of the pot through the sieve, then discard the coffee beans and rinse the sieve. 8- While whisking, add in the egg yolks, vanilla and salt to the bowl. Strain this through the cleaned sieve one more time, directly into a jug. Pour the custard into 4 small coffee cups or ramekins. 9- Place the pots into a shallow tray and cover each pot with a square of aluminum foil. Pour boiling water into the tray to come halfway up the sides of the pots. Place in the oven and bake for 20-25 minutes or until the custard is just slightly wobbly in the centre. Remove the tray from the oven and, using a tea towel, lift the pots out of the water and allow them to cool. When cooled, place them into the refrigerator to chill for a minimum of 3 hours (or overnight). 10- To serve, whip the remaining 100ml of cold cream in a bowl until soft peaks are achieved. Top each pot with a spoonful of whipped cream and serve. Serves 4 This recipe is from episode six of Good Food's new TV show https://www.goodfood.com.au/gfkitchen

Learn how to make coffee with caramel cream in an easy way, it's a wonderful and refreshing dessert for many coffee lovers, serve it as a cold dessert to your family A favourite dessert of Danielle's that smells like freshly brewed coffee in the morning, but with added milky creaminess and a silky texture. * INGREDIENTS - 40g coffee beans - 110g sugar - 300ml cream, plus 100ml to serve - 100ml milk - 1 tsp vanilla extract - ½ tsp salt - 4 egg yolks * METHOD 1- Coarsely crush the coffee beans in a mortar and pestle, or with the bottom of a pan, so they are broken up but still in fairly large pieces. Set aside. 2- Place the sugar in a small saucepan over medium-high heat. Don't try to stir or mix it until the edges of the sugar are starting to melt and caramelise. Allow all of it to become a deep amber colour. 3- While that's happening, combine the milk and cream in a measuring cup and keep it handy. 4- When the sugar turns an amber colour and is smoking, turn the heat off and very carefully pour the milk and cream in – the milk and cream will bubble up furiously. 5- Once it has calmed down, turn the heat to low and whisk to dissolve any sugar that seized up. Add the coffee beans to the pot to infuse. When the sugar has dissolved, turn the heat off, cover the pot and allow everything to sit together for 5 minutes to infuse. 6- Preheat the oven to 150C fan-forced (170C conventional). 7- Place a fine sieve over a bowl and pour the contents of the pot through the sieve, then discard the coffee beans and rinse the sieve. 8- While whisking, add in the egg yolks, vanilla and salt to the bowl. Strain this through the cleaned sieve one more time, directly into a jug. Pour the custard into 4 small coffee cups or ramekins. 9- Place the pots into a shallow tray and cover each pot with a square of aluminum foil. Pour boiling water into the tray to come halfway up the sides of the pots. Place in the oven and bake for 20-25 minutes or until the custard is just slightly wobbly in the centre. Remove the tray from the oven and, using a tea towel, lift the pots out of the water and allow them to cool. When cooled, place them into the refrigerator to chill for a minimum of 3 hours (or overnight). 10- To serve, whip the remaining 100ml of cold cream in a bowl until soft peaks are achieved. Top each pot with a spoonful of whipped cream and serve. Serves 4 This recipe is from episode six of Good Food's new TV show https://www.goodfood.com.au/gfkitchen

Learn how to make coffee with caramel cream in an easy way, it's a wonderful and refreshing dessert for many coffee lovers, serve it as a cold dessert to your family A favourite dessert of Danielle's that smells like freshly brewed coffee in the morning, but with added milky creaminess and a silky texture. * INGREDIENTS - 40g coffee beans - 110g sugar - 300ml cream, plus 100ml to serve - 100ml milk - 1 tsp vanilla extract - ½ tsp salt - 4 egg yolks * METHOD 1- Coarsely crush the coffee beans in a mortar and pestle, or with the bottom of a pan, so they are broken up but still in fairly large pieces. Set aside. 2- Place the sugar in a small saucepan over medium-high heat. Don't try to stir or mix it until the edges of the sugar are starting to melt and caramelise. Allow all of it to become a deep amber colour. 3- While that's happening, combine the milk and cream in a measuring cup and keep it handy. 4- When the sugar turns an amber colour and is smoking, turn the heat off and very carefully pour the milk and cream in – the milk and cream will bubble up furiously. 5- Once it has calmed down, turn the heat to low and whisk to dissolve any sugar that seized up. Add the coffee beans to the pot to infuse. When the sugar has dissolved, turn the heat off, cover the pot and allow everything to sit together for 5 minutes to infuse. 6- Preheat the oven to 150C fan-forced (170C conventional). 7- Place a fine sieve over a bowl and pour the contents of the pot through the sieve, then discard the coffee beans and rinse the sieve. 8- While whisking, add in the egg yolks, vanilla and salt to the bowl. Strain this through the cleaned sieve one more time, directly into a jug. Pour the custard into 4 small coffee cups or ramekins. 9- Place the pots into a shallow tray and cover each pot with a square of aluminum foil. Pour boiling water into the tray to come halfway up the sides of the pots. Place in the oven and bake for 20-25 minutes or until the custard is just slightly wobbly in the centre. Remove the tray from the oven and, using a tea towel, lift the pots out of the water and allow them to cool. When cooled, place them into the refrigerator to chill for a minimum of 3 hours (or overnight). 10- To serve, whip the remaining 100ml of cold cream in a bowl until soft peaks are achieved. Top each pot with a spoonful of whipped cream and serve. Serves 4 This recipe is from episode six of Good Food's new TV show https://www.goodfood.com.au/gfkitchen

Learn how to make coffee with caramel cream in an easy way, it's a wonderful and refreshing dessert for many coffee lovers, serve it as a cold dessert to your family A favourite dessert of Danielle's that smells like freshly brewed coffee in the morning, but with added milky creaminess and a silky texture. * INGREDIENTS - 40g coffee beans - 110g sugar - 300ml cream, plus 100ml to serve - 100ml milk - 1 tsp vanilla extract - ½ tsp salt - 4 egg yolks * METHOD 1- Coarsely crush the coffee beans in a mortar and pestle, or with the bottom of a pan, so they are broken up but still in fairly large pieces. Set aside. 2- Place the sugar in a small saucepan over medium-high heat. Don't try to stir or mix it until the edges of the sugar are starting to melt and caramelise. Allow all of it to become a deep amber colour. 3- While that's happening, combine the milk and cream in a measuring cup and keep it handy. 4- When the sugar turns an amber colour and is smoking, turn the heat off and very carefully pour the milk and cream in – the milk and cream will bubble up furiously. 5- Once it has calmed down, turn the heat to low and whisk to dissolve any sugar that seized up. Add the coffee beans to the pot to infuse. When the sugar has dissolved, turn the heat off, cover the pot and allow everything to sit together for 5 minutes to infuse. 6- Preheat the oven to 150C fan-forced (170C conventional). 7- Place a fine sieve over a bowl and pour the contents of the pot through the sieve, then discard the coffee beans and rinse the sieve. 8- While whisking, add in the egg yolks, vanilla and salt to the bowl. Strain this through the cleaned sieve one more time, directly into a jug. Pour the custard into 4 small coffee cups or ramekins. 9- Place the pots into a shallow tray and cover each pot with a square of aluminum foil. Pour boiling water into the tray to come halfway up the sides of the pots. Place in the oven and bake for 20-25 minutes or until the custard is just slightly wobbly in the centre. Remove the tray from the oven and, using a tea towel, lift the pots out of the water and allow them to cool. When cooled, place them into the refrigerator to chill for a minimum of 3 hours (or overnight). 10- To serve, whip the remaining 100ml of cold cream in a bowl until soft peaks are achieved. Top each pot with a spoonful of whipped cream and serve. Serves 4 This recipe is from episode six of Good Food's new TV show https://www.goodfood.com.au/gfkitchen

Learn how to make coffee with caramel cream in an easy way, it's a wonderful and refreshing dessert for many coffee lovers, serve it as a cold dessert to your family A favourite dessert of Danielle's that smells like freshly brewed coffee in the morning, but with added milky creaminess and a silky texture. * INGREDIENTS - 40g coffee beans - 110g sugar - 300ml cream, plus 100ml to serve - 100ml milk - 1 tsp vanilla extract - ½ tsp salt - 4 egg yolks * METHOD 1- Coarsely crush the coffee beans in a mortar and pestle, or with the bottom of a pan, so they are broken up but still in fairly large pieces. Set aside. 2- Place the sugar in a small saucepan over medium-high heat. Don't try to stir or mix it until the edges of the sugar are starting to melt and caramelise. Allow all of it to become a deep amber colour. 3- While that's happening, combine the milk and cream in a measuring cup and keep it handy. 4- When the sugar turns an amber colour and is smoking, turn the heat off and very carefully pour the milk and cream in – the milk and cream will bubble up furiously. 5- Once it has calmed down, turn the heat to low and whisk to dissolve any sugar that seized up. Add the coffee beans to the pot to infuse. When the sugar has dissolved, turn the heat off, cover the pot and allow everything to sit together for 5 minutes to infuse. 6- Preheat the oven to 150C fan-forced (170C conventional). 7- Place a fine sieve over a bowl and pour the contents of the pot through the sieve, then discard the coffee beans and rinse the sieve. 8- While whisking, add in the egg yolks, vanilla and salt to the bowl. Strain this through the cleaned sieve one more time, directly into a jug. Pour the custard into 4 small coffee cups or ramekins. 9- Place the pots into a shallow tray and cover each pot with a square of aluminum foil. Pour boiling water into the tray to come halfway up the sides of the pots. Place in the oven and bake for 20-25 minutes or until the custard is just slightly wobbly in the centre. Remove the tray from the oven and, using a tea towel, lift the pots out of the water and allow them to cool. When cooled, place them into the refrigerator to chill for a minimum of 3 hours (or overnight). 10- To serve, whip the remaining 100ml of cold cream in a bowl until soft peaks are achieved. Top each pot with a spoonful of whipped cream and serve. Serves 4 This recipe is from episode six of Good Food's new TV show https://www.goodfood.com.au/gfkitchen

How to make a delicious red grapefruit cake recipe from grapefruit with added honey, it's a great-tasting cake, easy to prepare and irresistible, this red cake that your family will love Danielle Alvarez's ruby red grapefruit upside-down cake Tip: Cream the butter and sugar together for at least 5 minutes – it might seem like too long but it helps the buttery cake have a light, aerated texture. INGREDIENTS * Topping 25g butter 80g brown sugar 3-4 ruby red grapefruit, peeled and sliced into rounds * Cake batter - 225g butter, room temperature, diced - 200g sugar - 4 eggs, separated - 1 tsp vanilla extract - 100ml milk - 2 tbsp Cointreau or other orange liqueur (optional) - 220g plain flour - 2¼ tsp baking powder - ½ tsp bi-carb soda - ½ tsp fine salt * To serve creme fraiche, whipped cream or vanilla ice-cream * METHOD 1- Preheat oven to 160C fan-forced (180C conventional). Grease the sides of a 22-25cm round cake tin and place a round of baking paper on the bottom. 2- Firstly, make the topping. Melt the butter and brown sugar in a small saucepan until the sugar crystals have melted and the mix is bubbling. Simmer for 1 minute to ensure everything melts together, then pour into the prepared cake tin. Arrange and overlap the grapefruit slices on top of the caramel in any pattern you like. Try to cover as much surface area as possible, so each slice of the finished cake has plenty of fruit. 3- In a stand mixer fitted with a paddle attachment, cream together the softened butter and sugar until light and fluffy – this takes longer than you might think, about 5-10 minutes. Next, add egg yolks, Cointreau and vanilla and mix until well incorporated. 4- Separately, whip the egg whites in a clean bowl until soft peaks form, set aside. 5- In another bowl, whisk together the dry ingredients. Add half the dry ingredients to the batter in the mixer and gently mix on low speed, then add all the milk with the motor running. Turn the mixer off and carefully add the remaining dry ingredients and finish mixing with a spatula. It will be very thick. Add about ½ of the whipped egg whites into this mixture and mix to combine and loosen the batter, then fold in the remaining whipped egg whites. Pour the batter over the grapefruit, spread it out and gently tap the tin on the benchtop to ensure the cake batter has dropped into place. 6- Bake for 60-75 minutes or until a cake tester or bamboo skewer inserted into the centre comes out clean. Allow to cool slightly. Run a small knife around the edge of the cake. To flip it over, place a flat plate or cake tray inverted onto the top of the tin and, while holding this plate in place with your right hand, use your left hand to hold the tin up against the platter. When flipped, simply pull the tin off and peel away the baking paper. 7- Serve warm or cool with a dollop of whipped cream, creme fraiche or vanilla ice-cream. This cake is even better the next day. Serves 8-10 This recipe is from episode six of Good Food's new TV show https://www.goodfood.com.au/gfkitchen

How to make a delicious red grapefruit cake recipe from grapefruit with added honey, it's a great-tasting cake, easy to prepare and irresistible, this red cake that your family will love Danielle Alvarez's ruby red grapefruit upside-down cake Tip: Cream the butter and sugar together for at least 5 minutes – it might seem like too long but it helps the buttery cake have a light, aerated texture. INGREDIENTS * Topping 25g butter 80g brown sugar 3-4 ruby red grapefruit, peeled and sliced into rounds * Cake batter - 225g butter, room temperature, diced - 200g sugar - 4 eggs, separated - 1 tsp vanilla extract - 100ml milk - 2 tbsp Cointreau or other orange liqueur (optional) - 220g plain flour - 2¼ tsp baking powder - ½ tsp bi-carb soda - ½ tsp fine salt * To serve creme fraiche, whipped cream or vanilla ice-cream * METHOD 1- Preheat oven to 160C fan-forced (180C conventional). Grease the sides of a 22-25cm round cake tin and place a round of baking paper on the bottom. 2- Firstly, make the topping. Melt the butter and brown sugar in a small saucepan until the sugar crystals have melted and the mix is bubbling. Simmer for 1 minute to ensure everything melts together, then pour into the prepared cake tin. Arrange and overlap the grapefruit slices on top of the caramel in any pattern you like. Try to cover as much surface area as possible, so each slice of the finished cake has plenty of fruit. 3- In a stand mixer fitted with a paddle attachment, cream together the softened butter and sugar until light and fluffy – this takes longer than you might think, about 5-10 minutes. Next, add egg yolks, Cointreau and vanilla and mix until well incorporated. 4- Separately, whip the egg whites in a clean bowl until soft peaks form, set aside. 5- In another bowl, whisk together the dry ingredients. Add half the dry ingredients to the batter in the mixer and gently mix on low speed, then add all the milk with the motor running. Turn the mixer off and carefully add the remaining dry ingredients and finish mixing with a spatula. It will be very thick. Add about ½ of the whipped egg whites into this mixture and mix to combine and loosen the batter, then fold in the remaining whipped egg whites. Pour the batter over the grapefruit, spread it out and gently tap the tin on the benchtop to ensure the cake batter has dropped into place. 6- Bake for 60-75 minutes or until a cake tester or bamboo skewer inserted into the centre comes out clean. Allow to cool slightly. Run a small knife around the edge of the cake. To flip it over, place a flat plate or cake tray inverted onto the top of the tin and, while holding this plate in place with your right hand, use your left hand to hold the tin up against the platter. When flipped, simply pull the tin off and peel away the baking paper. 7- Serve warm or cool with a dollop of whipped cream, creme fraiche or vanilla ice-cream. This cake is even better the next day. Serves 8-10 This recipe is from episode six of Good Food's new TV show https://www.goodfood.com.au/gfkitchen

How to make a delicious red grapefruit cake recipe from grapefruit with added honey, it's a great-tasting cake, easy to prepare and irresistible, this red cake that your family will love Danielle Alvarez's ruby red grapefruit upside-down cake Tip: Cream the butter and sugar together for at least 5 minutes – it might seem like too long but it helps the buttery cake have a light, aerated texture. INGREDIENTS * Topping 25g butter 80g brown sugar 3-4 ruby red grapefruit, peeled and sliced into rounds * Cake batter - 225g butter, room temperature, diced - 200g sugar - 4 eggs, separated - 1 tsp vanilla extract - 100ml milk - 2 tbsp Cointreau or other orange liqueur (optional) - 220g plain flour - 2¼ tsp baking powder - ½ tsp bi-carb soda - ½ tsp fine salt * To serve creme fraiche, whipped cream or vanilla ice-cream * METHOD 1- Preheat oven to 160C fan-forced (180C conventional). Grease the sides of a 22-25cm round cake tin and place a round of baking paper on the bottom. 2- Firstly, make the topping. Melt the butter and brown sugar in a small saucepan until the sugar crystals have melted and the mix is bubbling. Simmer for 1 minute to ensure everything melts together, then pour into the prepared cake tin. Arrange and overlap the grapefruit slices on top of the caramel in any pattern you like. Try to cover as much surface area as possible, so each slice of the finished cake has plenty of fruit. 3- In a stand mixer fitted with a paddle attachment, cream together the softened butter and sugar until light and fluffy – this takes longer than you might think, about 5-10 minutes. Next, add egg yolks, Cointreau and vanilla and mix until well incorporated. 4- Separately, whip the egg whites in a clean bowl until soft peaks form, set aside. 5- In another bowl, whisk together the dry ingredients. Add half the dry ingredients to the batter in the mixer and gently mix on low speed, then add all the milk with the motor running. Turn the mixer off and carefully add the remaining dry ingredients and finish mixing with a spatula. It will be very thick. Add about ½ of the whipped egg whites into this mixture and mix to combine and loosen the batter, then fold in the remaining whipped egg whites. Pour the batter over the grapefruit, spread it out and gently tap the tin on the benchtop to ensure the cake batter has dropped into place. 6- Bake for 60-75 minutes or until a cake tester or bamboo skewer inserted into the centre comes out clean. Allow to cool slightly. Run a small knife around the edge of the cake. To flip it over, place a flat plate or cake tray inverted onto the top of the tin and, while holding this plate in place with your right hand, use your left hand to hold the tin up against the platter. When flipped, simply pull the tin off and peel away the baking paper. 7- Serve warm or cool with a dollop of whipped cream, creme fraiche or vanilla ice-cream. This cake is even better the next day. Serves 8-10 This recipe is from episode six of Good Food's new TV show https://www.goodfood.com.au/gfkitchen

How to make a delicious red grapefruit cake recipe from grapefruit with added honey, it's a great-tasting cake, easy to prepare and irresistible, this red cake that your family will love Danielle Alvarez's ruby red grapefruit upside-down cake Tip: Cream the butter and sugar together for at least 5 minutes – it might seem like too long but it helps the buttery cake have a light, aerated texture. INGREDIENTS * Topping 25g butter 80g brown sugar 3-4 ruby red grapefruit, peeled and sliced into rounds * Cake batter - 225g butter, room temperature, diced - 200g sugar - 4 eggs, separated - 1 tsp vanilla extract - 100ml milk - 2 tbsp Cointreau or other orange liqueur (optional) - 220g plain flour - 2¼ tsp baking powder - ½ tsp bi-carb soda - ½ tsp fine salt * To serve creme fraiche, whipped cream or vanilla ice-cream * METHOD 1- Preheat oven to 160C fan-forced (180C conventional). Grease the sides of a 22-25cm round cake tin and place a round of baking paper on the bottom. 2- Firstly, make the topping. Melt the butter and brown sugar in a small saucepan until the sugar crystals have melted and the mix is bubbling. Simmer for 1 minute to ensure everything melts together, then pour into the prepared cake tin. Arrange and overlap the grapefruit slices on top of the caramel in any pattern you like. Try to cover as much surface area as possible, so each slice of the finished cake has plenty of fruit. 3- In a stand mixer fitted with a paddle attachment, cream together the softened butter and sugar until light and fluffy – this takes longer than you might think, about 5-10 minutes. Next, add egg yolks, Cointreau and vanilla and mix until well incorporated. 4- Separately, whip the egg whites in a clean bowl until soft peaks form, set aside. 5- In another bowl, whisk together the dry ingredients. Add half the dry ingredients to the batter in the mixer and gently mix on low speed, then add all the milk with the motor running. Turn the mixer off and carefully add the remaining dry ingredients and finish mixing with a spatula. It will be very thick. Add about ½ of the whipped egg whites into this mixture and mix to combine and loosen the batter, then fold in the remaining whipped egg whites. Pour the batter over the grapefruit, spread it out and gently tap the tin on the benchtop to ensure the cake batter has dropped into place. 6- Bake for 60-75 minutes or until a cake tester or bamboo skewer inserted into the centre comes out clean. Allow to cool slightly. Run a small knife around the edge of the cake. To flip it over, place a flat plate or cake tray inverted onto the top of the tin and, while holding this plate in place with your right hand, use your left hand to hold the tin up against the platter. When flipped, simply pull the tin off and peel away the baking paper. 7- Serve warm or cool with a dollop of whipped cream, creme fraiche or vanilla ice-cream. This cake is even better the next day. Serves 8-10 This recipe is from episode six of Good Food's new TV show https://www.goodfood.com.au/gfkitchen

How to make a delicious red grapefruit cake recipe from grapefruit with added honey, it's a great-tasting cake, easy to prepare and irresistible, this red cake that your family will love Danielle Alvarez's ruby red grapefruit upside-down cake Tip: Cream the butter and sugar together for at least 5 minutes – it might seem like too long but it helps the buttery cake have a light, aerated texture. INGREDIENTS * Topping 25g butter 80g brown sugar 3-4 ruby red grapefruit, peeled and sliced into rounds * Cake batter - 225g butter, room temperature, diced - 200g sugar - 4 eggs, separated - 1 tsp vanilla extract - 100ml milk - 2 tbsp Cointreau or other orange liqueur (optional) - 220g plain flour - 2¼ tsp baking powder - ½ tsp bi-carb soda - ½ tsp fine salt * To serve creme fraiche, whipped cream or vanilla ice-cream * METHOD 1- Preheat oven to 160C fan-forced (180C conventional). Grease the sides of a 22-25cm round cake tin and place a round of baking paper on the bottom. 2- Firstly, make the topping. Melt the butter and brown sugar in a small saucepan until the sugar crystals have melted and the mix is bubbling. Simmer for 1 minute to ensure everything melts together, then pour into the prepared cake tin. Arrange and overlap the grapefruit slices on top of the caramel in any pattern you like. Try to cover as much surface area as possible, so each slice of the finished cake has plenty of fruit. 3- In a stand mixer fitted with a paddle attachment, cream together the softened butter and sugar until light and fluffy – this takes longer than you might think, about 5-10 minutes. Next, add egg yolks, Cointreau and vanilla and mix until well incorporated. 4- Separately, whip the egg whites in a clean bowl until soft peaks form, set aside. 5- In another bowl, whisk together the dry ingredients. Add half the dry ingredients to the batter in the mixer and gently mix on low speed, then add all the milk with the motor running. Turn the mixer off and carefully add the remaining dry ingredients and finish mixing with a spatula. It will be very thick. Add about ½ of the whipped egg whites into this mixture and mix to combine and loosen the batter, then fold in the remaining whipped egg whites. Pour the batter over the grapefruit, spread it out and gently tap the tin on the benchtop to ensure the cake batter has dropped into place. 6- Bake for 60-75 minutes or until a cake tester or bamboo skewer inserted into the centre comes out clean. Allow to cool slightly. Run a small knife around the edge of the cake. To flip it over, place a flat plate or cake tray inverted onto the top of the tin and, while holding this plate in place with your right hand, use your left hand to hold the tin up against the platter. When flipped, simply pull the tin off and peel away the baking paper. 7- Serve warm or cool with a dollop of whipped cream, creme fraiche or vanilla ice-cream. This cake is even better the next day. Serves 8-10 This recipe is from episode six of Good Food's new TV show https://www.goodfood.com.au/gfkitchen

How to make a delicious red grapefruit cake recipe from grapefruit with added honey, it's a great-tasting cake, easy to prepare and irresistible, this red cake that your family will love Danielle Alvarez's ruby red grapefruit upside-down cake Tip: Cream the butter and sugar together for at least 5 minutes – it might seem like too long but it helps the buttery cake have a light, aerated texture. INGREDIENTS * Topping 25g butter 80g brown sugar 3-4 ruby red grapefruit, peeled and sliced into rounds * Cake batter - 225g butter, room temperature, diced - 200g sugar - 4 eggs, separated - 1 tsp vanilla extract - 100ml milk - 2 tbsp Cointreau or other orange liqueur (optional) - 220g plain flour - 2¼ tsp baking powder - ½ tsp bi-carb soda - ½ tsp fine salt * To serve creme fraiche, whipped cream or vanilla ice-cream * METHOD 1- Preheat oven to 160C fan-forced (180C conventional). Grease the sides of a 22-25cm round cake tin and place a round of baking paper on the bottom. 2- Firstly, make the topping. Melt the butter and brown sugar in a small saucepan until the sugar crystals have melted and the mix is bubbling. Simmer for 1 minute to ensure everything melts together, then pour into the prepared cake tin. Arrange and overlap the grapefruit slices on top of the caramel in any pattern you like. Try to cover as much surface area as possible, so each slice of the finished cake has plenty of fruit. 3- In a stand mixer fitted with a paddle attachment, cream together the softened butter and sugar until light and fluffy – this takes longer than you might think, about 5-10 minutes. Next, add egg yolks, Cointreau and vanilla and mix until well incorporated. 4- Separately, whip the egg whites in a clean bowl until soft peaks form, set aside. 5- In another bowl, whisk together the dry ingredients. Add half the dry ingredients to the batter in the mixer and gently mix on low speed, then add all the milk with the motor running. Turn the mixer off and carefully add the remaining dry ingredients and finish mixing with a spatula. It will be very thick. Add about ½ of the whipped egg whites into this mixture and mix to combine and loosen the batter, then fold in the remaining whipped egg whites. Pour the batter over the grapefruit, spread it out and gently tap the tin on the benchtop to ensure the cake batter has dropped into place. 6- Bake for 60-75 minutes or until a cake tester or bamboo skewer inserted into the centre comes out clean. Allow to cool slightly. Run a small knife around the edge of the cake. To flip it over, place a flat plate or cake tray inverted onto the top of the tin and, while holding this plate in place with your right hand, use your left hand to hold the tin up against the platter. When flipped, simply pull the tin off and peel away the baking paper. 7- Serve warm or cool with a dollop of whipped cream, creme fraiche or vanilla ice-cream. This cake is even better the next day. Serves 8-10 This recipe is from episode six of Good Food's new TV show https://www.goodfood.com.au/gfkitchen

This broccoli cheese tart recipe is delicious, it's a great meal and perfect for lunch or dinner and easy to prepare from boiled broccoli with wonderful cheese slices Here is how to make a delicious recipe ............................ Like cauliflower, the humble broccoli has had a bit of a renaissance. Blanching the veg is an important step, otherwise it gets a little bit too browned and loses a bit of its sweetness. This dough is not your typical butter crust, it includes dry yeast which gives it an interesting, shortcrust-like texture. INGREDIENTS * Dough 100ml warm water 70ml milk 7g yeast 70ml olive oil 200-220g plain flour salt * Filling 300g broccoli, stalk peeled and sliced into rounds, head broken into florets (about 1 large broccoli) 2 tbsp olive oil 1 onion, thinly sliced 2 tsp chopped thyme leaves 90ml cream 45g grated cheddar parmesan cheese, to serve * METHOD 1- To make the dough, combine the warm water with the milk and add in the yeast. Stir to dissolve and wait for the yeast to become foamy, this shouldn't take more than 10 minutes. Add in the olive oil and a good pinch of salt. 2- In a mixing bowl, add the flour followed by the wet ingredients and use a wooden spoon to only just mix it together. The mixture should be slightly crumbly and not sticky – you may need to add in a little more flour. Immediately press the dough into a fluted tart mould (22-25cm wide) so that it evenly covers the base and comes ¾ of the way up the sides. Cover with a tea towel and refrigerate while you prepare everything else. 3- Bring a pot of salted water to the boil. Blanch the broccoli for 2 minutes, just until they begin to become tender but are still bright green. Drain from the water and let cool. When cool enough to handle, slice the broccoli into thick slices. 4- To caramelise the onions, place a medium saute pan on the stove over low,medium heat. Add in the olive oil and the onions and a pinch of salt and cook low and slow for about 15-20 minutes until the onions become caramelised and sweet. Add in the thyme and stir to combine. Empty into a bowl to cool and set aside. 5- Preheat oven to 165C fan-forced (185C conventional). 6- Remove the tart shell from the fridge, and press the crust down again as it will have puffed a little due to the yeast. Spread the caramelised onions on the base, then cover the onions with the broccoli, arranging in right to the edges. Pour the cream over and place the tart on a tray and into the oven for 25 minutes. Top with the grated cheddar and bake for a further 20-25 minutes, until the broccoli is roasted and the cheese is browned and bubbly. Remove from the oven and finish with grated parmesan cheese and a good crack of black pepper, and serve. * Serves 6 This recipe is from Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

A delicious breakfast recipe, scrambled eggs with butter, a delicious and quick sandwich for your children and family every morning with this creamy meal, distinguished by its wonderful taste, and also suitable for preparing it for dinner easily and quickly ............................ I once worked as a breakfast cook and I can tell you I've made a lot of eggs this way, and people always love them. Whisking the eggs vigorously helps ensure a velvety texture. Once the butter has coated the bottom of the pan, push the remainder right to the centre and it will gently melt into the egg folds. INGREDIENTS 6 eggs 40g butter, cold finely chopped chives salt and pepper toast, to serve METHOD Crack eggs into the bowl and whisk very well. Set a nonstick pan over low-medium heat. Add in the butter and swirl around, but before it melts, add in the eggs. Let the eggs set for 10 seconds then use a rubber spatula to pull the set eggs into the centre to form soft egg folds. Continue folding, being sure to keep the butter in the middle. When the egg is almost set and has no runny bits, plate onto two plates. Season with salt and pepper and scatter with chopped chives. Serve with toasted sourdough. This recipe is from Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

The best delicious recipe for Pescado in the Cuban way, it is fish with rice and banana fruits, this recipe is loved by my family and I always cook this wonderful dish with a delicious taste Danielle Alvarez's pescado encocado (Cuban-style fish with coconut) This is one of my family recipes, and I'm so excited to share it with you. The citrus-marinated fish is cooked in a gorgeous coconut sauce that has a traditional Caribbean-style soffrito base, with some crispy plantain fritters on the side. Make sure you make lots of tostones – everyone will want them. INGREDIENTS 800g boneless, skinless meaty white fish, cut into large pieces (blue eye trevalla or hapuka works well) 1½ tbsp lime juice 2 tbsp orange juice handful of chopped coriander 3 tbsp olive oil 1 onion, diced 1 green capsicum, diced 1 red capsicum, diced 3 garlic cloves, minced 2 tsp finely grated ginger (I used a Microplane) 3 Roma tomatoes, diced 2 tbsp tomato paste 1 tsp ground cumin ¼ tsp ground allspice pinch chilli flakes 400g can coconut milk fish sauce to season, optional To serve steamed white rice green plantains and olive oil to make tostones (recipe below) METHOD Season the fish with salt. Marinate the fish in the lime and orange juice and chopped coriander. Allow that to sit while you prepare and cook the sauce. In a medium-large sautee pan set over medium heat, add the olive oil, garlic, ginger, onion, tomato and capsicums with a pinch of salt and saute for about 10 minutes until the vegetables are soft. Next, add the tomato paste, spices and chilli flakes. Cook for a further 3-5 minutes until this mixture is really concentrated. Add the coconut milk and bring to a simmer. When simmering, add the fish, including all the citrus juices and coriander from the marinade, and simmer until the fish is cooked through, about 6-7 minutes. Taste the sauce and add a little splash of fish sauce if it needs a little more salt. Serve with steamed white rice and tostones (twice-fried smashed plantains, recipe below). Serves 4 To make the tostones Trim the top and bottom from the plantains, then run a paring knife down the length of the fruit to remove the skin. Cut each plaintain into thirds. Gently fry in olive oil at a low temperature for 6-7 minutes, then place on a wire rack set over a tray to drain until they are cool enough to handle. Place a piece of baking paper on a chopping board, stand a piece of plantain in the centre, then place another piece of baking paper on top. Use a small pan or a small round flat-bottomed dish to flatten the plantain. Return to the wire rack and repeat with remaining plantain pieces. Increase the heat of the oil and fry the fritters until crispy. Drain on the same wire rack and season with salt. This recipe is from episode five of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

The best delicious recipe for Pescado in the Cuban way, it is fish with rice and banana fruits, this recipe is loved by my family and I always cook this wonderful dish with a delicious taste Danielle Alvarez's pescado encocado (Cuban-style fish with coconut) This is one of my family recipes, and I'm so excited to share it with you. The citrus-marinated fish is cooked in a gorgeous coconut sauce that has a traditional Caribbean-style soffrito base, with some crispy plantain fritters on the side. Make sure you make lots of tostones – everyone will want them. INGREDIENTS 800g boneless, skinless meaty white fish, cut into large pieces (blue eye trevalla or hapuka works well) 1½ tbsp lime juice 2 tbsp orange juice handful of chopped coriander 3 tbsp olive oil 1 onion, diced 1 green capsicum, diced 1 red capsicum, diced 3 garlic cloves, minced 2 tsp finely grated ginger (I used a Microplane) 3 Roma tomatoes, diced 2 tbsp tomato paste 1 tsp ground cumin ¼ tsp ground allspice pinch chilli flakes 400g can coconut milk fish sauce to season, optional To serve steamed white rice green plantains and olive oil to make tostones (recipe below) METHOD Season the fish with salt. Marinate the fish in the lime and orange juice and chopped coriander. Allow that to sit while you prepare and cook the sauce. In a medium-large sautee pan set over medium heat, add the olive oil, garlic, ginger, onion, tomato and capsicums with a pinch of salt and saute for about 10 minutes until the vegetables are soft. Next, add the tomato paste, spices and chilli flakes. Cook for a further 3-5 minutes until this mixture is really concentrated. Add the coconut milk and bring to a simmer. When simmering, add the fish, including all the citrus juices and coriander from the marinade, and simmer until the fish is cooked through, about 6-7 minutes. Taste the sauce and add a little splash of fish sauce if it needs a little more salt. Serve with steamed white rice and tostones (twice-fried smashed plantains, recipe below). Serves 4 To make the tostones Trim the top and bottom from the plantains, then run a paring knife down the length of the fruit to remove the skin. Cut each plaintain into thirds. Gently fry in olive oil at a low temperature for 6-7 minutes, then place on a wire rack set over a tray to drain until they are cool enough to handle. Place a piece of baking paper on a chopping board, stand a piece of plantain in the centre, then place another piece of baking paper on top. Use a small pan or a small round flat-bottomed dish to flatten the plantain. Return to the wire rack and repeat with remaining plantain pieces. Increase the heat of the oil and fry the fritters until crispy. Drain on the same wire rack and season with salt. This recipe is from episode five of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

The best delicious recipe for Pescado in the Cuban way, it is fish with rice and banana fruits, this recipe is loved by my family and I always cook this wonderful dish with a delicious taste Danielle Alvarez's pescado encocado (Cuban-style fish with coconut) This is one of my family recipes, and I'm so excited to share it with you. The citrus-marinated fish is cooked in a gorgeous coconut sauce that has a traditional Caribbean-style soffrito base, with some crispy plantain fritters on the side. Make sure you make lots of tostones – everyone will want them. INGREDIENTS 800g boneless, skinless meaty white fish, cut into large pieces (blue eye trevalla or hapuka works well) 1½ tbsp lime juice 2 tbsp orange juice handful of chopped coriander 3 tbsp olive oil 1 onion, diced 1 green capsicum, diced 1 red capsicum, diced 3 garlic cloves, minced 2 tsp finely grated ginger (I used a Microplane) 3 Roma tomatoes, diced 2 tbsp tomato paste 1 tsp ground cumin ¼ tsp ground allspice pinch chilli flakes 400g can coconut milk fish sauce to season, optional To serve steamed white rice green plantains and olive oil to make tostones (recipe below) METHOD Season the fish with salt. Marinate the fish in the lime and orange juice and chopped coriander. Allow that to sit while you prepare and cook the sauce. In a medium-large sautee pan set over medium heat, add the olive oil, garlic, ginger, onion, tomato and capsicums with a pinch of salt and saute for about 10 minutes until the vegetables are soft. Next, add the tomato paste, spices and chilli flakes. Cook for a further 3-5 minutes until this mixture is really concentrated. Add the coconut milk and bring to a simmer. When simmering, add the fish, including all the citrus juices and coriander from the marinade, and simmer until the fish is cooked through, about 6-7 minutes. Taste the sauce and add a little splash of fish sauce if it needs a little more salt. Serve with steamed white rice and tostones (twice-fried smashed plantains, recipe below). Serves 4 To make the tostones Trim the top and bottom from the plantains, then run a paring knife down the length of the fruit to remove the skin. Cut each plaintain into thirds. Gently fry in olive oil at a low temperature for 6-7 minutes, then place on a wire rack set over a tray to drain until they are cool enough to handle. Place a piece of baking paper on a chopping board, stand a piece of plantain in the centre, then place another piece of baking paper on top. Use a small pan or a small round flat-bottomed dish to flatten the plantain. Return to the wire rack and repeat with remaining plantain pieces. Increase the heat of the oil and fry the fritters until crispy. Drain on the same wire rack and season with salt. This recipe is from episode five of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

The best delicious recipe for Pescado in the Cuban way, it is fish with rice and banana fruits, this recipe is loved by my family and I always cook this wonderful dish with a delicious taste Danielle Alvarez's pescado encocado (Cuban-style fish with coconut) This is one of my family recipes, and I'm so excited to share it with you. The citrus-marinated fish is cooked in a gorgeous coconut sauce that has a traditional Caribbean-style soffrito base, with some crispy plantain fritters on the side. Make sure you make lots of tostones – everyone will want them. INGREDIENTS 800g boneless, skinless meaty white fish, cut into large pieces (blue eye trevalla or hapuka works well) 1½ tbsp lime juice 2 tbsp orange juice handful of chopped coriander 3 tbsp olive oil 1 onion, diced 1 green capsicum, diced 1 red capsicum, diced 3 garlic cloves, minced 2 tsp finely grated ginger (I used a Microplane) 3 Roma tomatoes, diced 2 tbsp tomato paste 1 tsp ground cumin ¼ tsp ground allspice pinch chilli flakes 400g can coconut milk fish sauce to season, optional To serve steamed white rice green plantains and olive oil to make tostones (recipe below) METHOD Season the fish with salt. Marinate the fish in the lime and orange juice and chopped coriander. Allow that to sit while you prepare and cook the sauce. In a medium-large sautee pan set over medium heat, add the olive oil, garlic, ginger, onion, tomato and capsicums with a pinch of salt and saute for about 10 minutes until the vegetables are soft. Next, add the tomato paste, spices and chilli flakes. Cook for a further 3-5 minutes until this mixture is really concentrated. Add the coconut milk and bring to a simmer. When simmering, add the fish, including all the citrus juices and coriander from the marinade, and simmer until the fish is cooked through, about 6-7 minutes. Taste the sauce and add a little splash of fish sauce if it needs a little more salt. Serve with steamed white rice and tostones (twice-fried smashed plantains, recipe below). Serves 4 To make the tostones Trim the top and bottom from the plantains, then run a paring knife down the length of the fruit to remove the skin. Cut each plaintain into thirds. Gently fry in olive oil at a low temperature for 6-7 minutes, then place on a wire rack set over a tray to drain until they are cool enough to handle. Place a piece of baking paper on a chopping board, stand a piece of plantain in the centre, then place another piece of baking paper on top. Use a small pan or a small round flat-bottomed dish to flatten the plantain. Return to the wire rack and repeat with remaining plantain pieces. Increase the heat of the oil and fry the fritters until crispy. Drain on the same wire rack and season with salt. This recipe is from episode five of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

The best recipe for making scrambled eggs with butter, it is a delicious dish for your children and family for breakfast and dinner, and it is easy and quick to prepare for one person in less than five minutes .............................................. Danielle Alvarez's buttery scrambled eggs I once worked as a breakfast cook and I can tell you I've made a lot of eggs this way, and people always love them. Whisking the eggs vigorously helps ensure a velvety texture. Once the butter has coated the bottom of the pan, push the remainder right to the centre and it will gently melt into the egg folds. INGREDIENTS 6 eggs 40g butter, cold finely chopped chives salt and pepper toast, to serve METHOD Crack eggs into the bowl and whisk very well. Set a nonstick pan over low-medium heat. Add in the butter and swirl around, but before it melts, add in the eggs. Let the eggs set for 10 seconds then use a rubber spatula to pull the set eggs into the centre to form soft egg folds. Continue folding, being sure to keep the butter in the middle. When the egg is almost set and has no runny bits, plate onto two plates. Season with salt and pepper and scatter with chopped chives. Serve with toasted sourdough. https://www.goodfood.com.au/gfkitchen

The best recipe for making scrambled eggs with butter, it is a delicious dish for your children and family for breakfast and dinner, and it is easy and quick to prepare for one person ............................ I once worked as a breakfast cook and I can tell you I've made a lot of eggs this way, and people always love them. Whisking the eggs vigorously helps ensure a velvety texture. Once the butter has coated the bottom of the pan, push the remainder right to the centre and it will gently melt into the egg folds. INGREDIENTS 6 eggs 40g butter, cold finely chopped chives salt and pepper toast, to serve METHOD Crack eggs into the bowl and whisk very well. Set a nonstick pan over low-medium heat. Add in the butter and swirl around, but before it melts, add in the eggs. Let the eggs set for 10 seconds then use a rubber spatula to pull the set eggs into the centre to form soft egg folds. Continue folding, being sure to keep the butter in the middle. When the egg is almost set and has no runny bits, plate onto two plates. Season with salt and pepper and scatter with chopped chives. Serve with toasted sourdough. https://www.goodfood.com.au/gfkitchen

Danielle Alvarez's pescado encocado (Cuban-style fish with coconut) This is one of my family recipes, and I'm so excited to share it with you. The citrus-marinated fish is cooked in a gorgeous coconut sauce that has a traditional Caribbean-style soffrito base, with some crispy plantain fritters on the side. Make sure you make lots of tostones – everyone will want them. INGREDIENTS 800g boneless, skinless meaty white fish, cut into large pieces (blue eye trevalla or hapuka works well) 1½ tbsp lime juice 2 tbsp orange juice handful of chopped coriander 3 tbsp olive oil 1 onion, diced 1 green capsicum, diced 1 red capsicum, diced 3 garlic cloves, minced 2 tsp finely grated ginger (I used a Microplane) 3 Roma tomatoes, diced 2 tbsp tomato paste 1 tsp ground cumin ¼ tsp ground allspice pinch chilli flakes 400g can coconut milk fish sauce to season, optional To serve steamed white rice green plantains and olive oil to make tostones (recipe below) METHOD Season the fish with salt. Marinate the fish in the lime and orange juice and chopped coriander. Allow that to sit while you prepare and cook the sauce. In a medium-large sautee pan set over medium heat, add the olive oil, garlic, ginger, onion, tomato and capsicums with a pinch of salt and saute for about 10 minutes until the vegetables are soft. Next, add the tomato paste, spices and chilli flakes. Cook for a further 3-5 minutes until this mixture is really concentrated. Add the coconut milk and bring to a simmer. When simmering, add the fish, including all the citrus juices and coriander from the marinade, and simmer until the fish is cooked through, about 6-7 minutes. Taste the sauce and add a little splash of fish sauce if it needs a little more salt. Serve with steamed white rice and tostones (twice-fried smashed plantains, recipe below). Serves 4 To make the tostones Trim the top and bottom from the plantains, then run a paring knife down the length of the fruit to remove the skin. Cut each plaintain into thirds. Gently fry in olive oil at a low temperature for 6-7 minutes, then place on a wire rack set over a tray to drain until they are cool enough to handle. Place a piece of baking paper on a chopping board, stand a piece of plantain in the centre, then place another piece of baking paper on top. Use a small pan or a small round flat-bottomed dish to flatten the plantain. Return to the wire rack and repeat with remaining plantain pieces. Increase the heat of the oil and fry the fritters until crispy. Drain on the same wire rack and season with salt. This recipe is from episode five of Good Food's new TV show, Good Food Kitchen https://www.goodfood.com.au/gfkitchen

Buttermilk fried chicken cutlets with iceberg, jalapeno and coriander dressing It's a delicious recipe for lunch and dinner Butter fried chicken This is sponsored content for Lilydale Good Food contributor Danielle Alvarez, who heads Fred's in Sydney, shares her classic southern American fried chicken recipe, with a big, healthy salad on the side to complement. Recipe site https://www.goodfood.com.au/video-food/video-good-food/buttermilk-fried-chicken-by-chef-danielle-alvarez-20210924-h1yskc INGREDIENTS 6-8 Lilydale chicken thigh fillets, skin off 500ml oil for frying Marinade 200ml buttermilk, kefir or mix of low-fat yoghurt and milk 50ml pickled jalapeno brine 2 tsp ground garlic 2 tsp ground onion 1 tsp smoked paprika 2 tsp paprika ¼ tsp black pepper ¼ white pepper 1 tbsp chopped rosemary salt Buttermilk dressing 100ml buttermilk 75g sour cream 25g pickled jalapeno chopped (optional) 1 tbsp white wine vinegar 1 tbsp lemon juice 3 tbsp chives, finely minced 2 tsp ground garlic salt and pepper Dredging flour * 400g plain flour * 1 tbsp sweet paprika * salt To serve 1 head iceberg lettuce 4 radishes cherry tomatoes or large tomatoes 1 jalapeno thinly sliced (optional) handful chopped coriander 1 lime or lemon, cut into wedges METHOD Combine all the marinade ingredients and add the chicken to it. Toss it in the marinade, seal it up in a container and keep refrigerated for 6-8 hours or overnight. Whisk all the dressing ingredients together in a jar or bowl to combine. Taste for seasoning. This can be made ahead and kept ice cold. Prepare your head of iceberg by removing and discarding any outer leaves which appear damaged. Cut it into 4-8 wedges and place it on your platter. Radish and jalapeno can be sliced thinly using a mandolin or a sharp knife. Tomato can be sliced about 1cm thick or cherry tomatoes cut in half. Coriander just needs to be roughly chopped. Set all this aside while you fry the chicken. Combine all the dredging ingredients in a shallow dish and mix. Remove the chicken from the marinade and dump it directly into the flour mix, tossing it around, making sure it's well coated. Set it aside until the oil is hot. In a deep skillet, heat the fry oil to medium/high heat. When the top of the oil looks "shimmery", it's ready. Add the chicken, 4 pieces at a time so as to not overcrowd the pan. Cook 4 minutes per side until super golden and crispy. Remove from the oil and place onto a cooling rack over a tray. Repeat with remaining chicken. On a large platter, add iceberg and chicken and then fill the platter with the sliced radish, jalapeno and tomato. Pour the dressing over everything and top with coriander and lime wedges to serve.

How to prepare the most delicious recipes for quick and easy desserts from simple ingredients and be delicious and loved by all your family members, these 4 recipes are called Blueberry Cheesecake Parfait, Peanut Chocolate Cups, Blueberry Pudding and Chocolate Cupcakes 1- Keto Blueberry Cheesecake Parfait Preparation time: 5 minutes 🍽 Servings: 1 Ingredients: For the Cheese Layer: ¼ cup Heavy Cream 1 oz Cream Cheese 2 tsp Powdered Erythritol For the Fruit Layer: 2 tbsp Frozen Blueberries ½ tsp Powdered Erythritol Procedure: 1. Toss together blueberries and erythritol in a bowl, slightly macerating the berries. 2. Whip all ingredients for the cheese layer in a separate bowl. 3. Layer fruit and cheese mixture in a glass. 4. Chill until ready to serve. ➡️ Nutritional Information: Energy - 200 kcal Protein - 2.7g (5%) Fat - 20g (85%) Carbohydrates - 5g (9%) Fiber - 0.7g 2- Keto Blueberry Cheesecake Parfait Preparation time: 5 minutes 🍽 Servings: 1 Ingredients: For the Cheese Layer: ¼ cup Heavy Cream 1 oz Cream Cheese 2 tsp Powdered Erythritol For the Fruit Layer: 2 tbsp Frozen Blueberries ½ tsp Powdered Erythritol Procedure: 1. Toss together blueberries and erythritol in a bowl, slightly macerating the berries. 2. Whip all ingredients for the cheese layer in a separate bowl. 3. Layer fruit and cheese mixture in a glass. 4. Chill until ready to serve. ➡️ Nutritional Information: Energy - 200 kcal Protein - 2.7g (5%) Fat - 20g (85%) Carbohydrates - 5g (9%) Fiber - 0.7g 3- Keto Blueberry Pudding Preparation time: 10 minutes 🍽 Servings: 1 ⠀⠀⠀⠀⠀ Ingredients: ¼ cup Blueberries(fresh or frozen) 3 tbsp Chia Seeds ½ cup Almond Milk ½ tsp Powdered Stevia 1 tbsp Coconut Flakes ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Procedure: 1. Combine blueberries, chia seeds, stevia, and almond milk in a bowl. Stir and chill for at least 10 minutes. 2. Top with coconut flakes to serve. ➡️ Nutritional Information: Energy - 135 kcal Protein - 2g (9%) Fat - 4g (44%) Carbohydrates - 9g (47%) Fiber - 5g 4- Keto Chocolate Cupcakes Preparation time: 10 minutes Cooking time: 10 minutes 🍽 Servings: 6 Ingredients: 1 cup Almond Flour ½ cup Erythritol 1/3 cup Cocoa Powder 1/3 cup Butter, melted 1 tbsp Gelatin Powder 3 Eggs, beaten Procedure: 1. Preheat oven to 350F. Brush a muffin pan with butter. 2. Stir together all ingredients in a bowl. 3. Pour batter into prepared pan and bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. ➡️ Nutritional Information: Energy - 225 kcal Protein - 7g (11%) Fat - 21g (80%) Carbohydrates - 7g (9%) Fiber - 3g