Vegan angel food cake recipe,recipes for mahi mahi fish tacos,low carb recipes for slow cooker,easy recipes for chicken wings crockpot - Videos Download

2) Place the egg whites, salt and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. 4) Pour the batter into an ungreased 25cm tube tin, smooth the top, and bake it for 35 to 45 mins, until it springs back to the touch.
5) For the chocolate glaze, place the chocolate chips and the double cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. The amazing disappearing door on the Neff Slide&Hide® oven retracts into the oven base, giving you more space to get creative with your cooking. These buttery, flakey scones are studded with chewy currants and topped with a tangy lemon glaze.
This tangy and sweet rhubarb chutney with strawberries and ginger is packed with nutrients, while being vegan and incredibly delicious! These mini pies are made with an all-butter pastry stuffed with Nutella and topped with soft, and chewy chocolate chip cookie! These perfectly sweetened, healthy vegan chocolate chips are made of cocoa powder and coconut oil with natural sweeteners.
This orzo pasta salad with broccoli, bell pepper, red onion and chickpeas is a great summer side dish.


Smokey speck and sharp cheddar cheese give this Speck Ham Cheesy Cauliflower dish a wonderfully complex flavor. This easy and healthy one-pot chili is a great dish to enjoy this Cinco de Mayo or anytime! This gluten-free, dairy-free five-minute blackberry sauce recipe contains just four ingredients; fresh blackberries, lemon juice, agave nectar, and water.
A gluten-free version of a twist on a classic- chocolate angel food cake, with chocolate ganache and fresh strawberries. If your eggs aren’t room temperature, sit them (before separating) in a bowl of warm water for a few minutes until no longer cold to the touch. Combine egg whites, water, lemon juice, cream of tartar, and vanilla in the bowl of your mixer. Immediately after taking the cake out of the oven, flip it over and cool it upside down, to keep the cake from falling. With the mixer on medium speed, add the remaining 300g of sugar by sprinkling it over the beaten egg whites.
Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides.


It’s tossed in a lemony vinaigrette making it a fresh and light companion for grilled steak, chicken, or seafood. Spread the warm chocolate mixture over the top evenly, and then arrange sliced, fresh strawberries in circles around the top, starting on the inside.
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Make it ahead to let all the flavors marry together and serve it cold or at room temperature.
Perfect as a fruit topping or mix-in, fresh blackberry sauce goes with just about anything you can think of! Heat the chocolate over very low heat, stirring, until chocolate is melted into the milk and the sugar is dissolved. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated.



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