The dessert was created by famed chef Auguste Escoffier and named after the opera singer, Nellie Melba, who dined in his restaurants. Inspired by Escoffier’s flavor and textural combination of creamy vanilla custard, soft delicate peaches, and the slightly tart, sweet bite of raspberries, I created this Peach Melba French Toast Casserole. It’s everything I love about the dessert, only made for the masses and eaten for breakfast! Although, I’m not ashamed to say, French toast casserole easily becomes bread pudding when topped with a scoop of ice cream and served after dinner....

I promise you right now, there is no better use for peanut butter than this recipe! Something magical happens when you mix the peanut butter, lime and chilli to turn this into a lip smackingly great sauce. I love anything Thai, but for once you don’t need all the fish sauce, shrimp paste, tamarind, garlic etc. to get that amazing taste. This recipe was made as part of our 20 minute Tuesday series on YouTube which includes super tasty recipes like my Pan Fried Salmon with Spaghetti, One of Chis’s favourites Crispy Chilli Chicken, awesome Asian Chicken Lettuce Wraps and many more quick and easy meals....

It’s one of my favorite weeknight dinners because it’s so easy to make, and the leftovers are great too! Dinner doesn’t get any easier than this recipe! Quickly mix a homemade bbq sauce (or use a store-bought one), pour it over the pork, set, and forget. Eight hours later, come home to a tender, flavorful, perfectly cooked dinner! Pulled pork is such a classic comfort food, and making it in the slow cooker is a foolproof way to achieve truly tender, succulent meat that mixes perfectly with the sweet-tangy sauce....

Ah, isn’t it pretty? Normally I’m not great at making desserts look pretty, but fortunately for me, the decoration on this plum tart is fool proof! Piles of juicy ripe plums are layered on top of soft almond frangipane and encased with buttery-sweet pastry. Just pass the cream right now. Forget dessert, I want this for breakfast!! Don’t be put off with the homemade pastry. I’m usually the first to applaude the ready-made stuff you can buy in the shops, but this one is extra easy and beautifully crumbly....

Plums come in a rainbow of colors, and hundreds of varieties, which can make things feel confusing — which plums to use for what? When and how and where to get good ones? How to store them? Here is everything you need to know about plums for poem-worthy levels of enjoyment all season long (and then some). When are Plums in Season? Plum season is typically late June/early July to September....

Breakfasts were kind of a big deal growing up, and popovers especially have been a family breakfast routine staple for such a long time. We could always count on starting the day with either homemade waffles, a stack of buttermilk pancakes, or fresh-from-the-oven popovers. Despite their impressive height and unique appearance, popovers are actually extremely simple to make and require just 5 ingredients: eggs, milk, butter, flour, and salt. And, while having a nice popover pan is helpful for this recipe, it’s not necessary....

I love this sauce! It’s rich, but there’s no cream. It’s spicy, but not too hot. When it’s done cooking, you want to eat it with a spoon. A Chicken Curry Made Vegan Arthi comes from Madras, in the south of India. Her original recipe contained chicken, but I use the sauce with all kinds of vegetables. Since I adore potatoes in curry, I’ve used them in today’s version, along with some broccoli for crunch and color....

It’s ready in about 15 minutes, making it the perfect answer for those occasions when you crave something sweet! I adore mug cakes! They are fast and easy, and they give you wonderful built-in portion control. No temptation lurking in the fridge after you’ve had a serving! I’m especially enjoying this pumpkin mug cake. It’s the perfect fall dessert (or breakfast!). Made with coconut flour and sweetened with a sugar-free sweetener, this cake is keto and gluten-free....

While you can always hide mistakes with an extra dollop of whipped cream, you may be wondering what else you can do to improve your next pumpkin pie. Here are some of the most common problems bakers have with pumpkin pie and what to do prevent or solve them. How Do I Know When a Pumpkin Pie Is Done? The first key to a perfect pumpkin pie every time is learning to recognize when pumpkin pie is done baking....

They are delightful! They’re crisp and flavorful and make a wonderful addition to any entree. I really enjoy making homemade pickles. They are so wonderfully crispy and flavorful, and it’s fun to change things up and use different vegetables, vinegars, and seasonings. I almost always have a jar of these refrigerator pickles in the fridge. I especially enjoy them with various cold leftover meats for my lunch. Ingredients You’ll only need a few simple ingredients to make these quick pickles....

This wonderfully simple salad is a popular accompaniment to dishes served in restaurants around the world. Arugula salad is particularly popular in Italian cuisine. It has a light, lemon vinaigrette to dress it. Don’t let the simplicity fool you. This salad is still full of flavor, yet subtle enough to accompany a wide variety of dishes. No wonder it is so popular in restaurants! What is arugula? Arugula is an aromatic salad green....

Serve this roast leg of lamb with cubed potatoes, mash, mint sauce, vegetables and gravy made from the lamb dripping for your Sunday roast dinners or Easter. Easter came early for us this year and I just have to share my simple roasted leg of lamb recipe with you all. Roasting huge meat like this can be daunting, it is actually simple although it requires some TLC this recipe is mostly hands-off....

So by the time I show up in the morning we have a bowlful of beets for breakfast or lunch. Boiled beets are fine; the method is fast, energy efficient, and since the beets are so naturally strongly flavored, combined with the dressing, it works. That said, over the years I can’t count the number of people who have tried to get me to roast beets instead of boiling them....

Roasting Pepper Instructions: Grill: Heat an outdoor grill to a high heat. Make sure the grilling rack is well oiled. Toss peppers onto the grill and let roast until the skins are cracked and blackening, turning occasionally so that all sides get roasted. Gas Stove: Toss the peppers directly onto the grates of your gas stove so they get in direct heat from the open flame. You don’t want the flame to actually touch the peppers (they do catch on fire) so adjust the heat accordingly....

The result is wonderfully juicy and delicious, and even the leftovers are good, so I often make two of these at a time. I’ve been making a couple of pork tenderloin recipes often lately. One of them is this one. The other is a variation where I wrap the pork in bacon. Both are excellent and - just as important - very easy to make. Ingredients You’ll only need a few simple ingredients to make this roasted pork tenderloin recipe....

I had a variation of this baked zucchini the other night at a friend’s house and was amazed to hear her children exclaim, “Please give me some zucchini. I love zucchini!” Hello? When was the last time you heard that? Video: How To Make Roasted Zucchini With Garlic Roast, don’t bake: A high oven temp of 450°F means the zucchini roasts instead of bakes. That means the zucchini develops a bit of char and is less likely to become soggy....

The most important thing about this recipe is deciding whether you want to cut it into 36 cute little bite-size squares, or 9 hefty chunks of soul-satisfying biscuity sweetness. Please tell me you’re with me on the hefty chunks?Yes, it is a little on the large size, yes it’s a bit eye-watering on the calories, yes, you might have to open the top button on your pants after you’re done (or wear stretchy ones)....

I came up with this pie as an easy way to cook dinner without having to worry about side dishes. The addition of the carrots and potatoes means it’s filling enough to serve up a complete dinner. Now I’ll be the first to admit, I usually describe a pie as something with a pastry top and base. However, I’m giving myself some slack because I am still using two whole rolls of pastry....

Ready in just 20 minutes, this easy weeknight side dish pairs well with most meat, poultry, and fish dishes. Kale can be challenging. Unlike tender spinach leaves, which can taste great - almost sweet - kale has a coarse texture and a slightly bitter flavor. It really does need a little help to make it more palatable. This recipe is most definitely an excellent way to do that! The kale is cooked in garlic-infused butter until just tender, then seasoned with salt, pepper, and a splash of lemon juice....