There are many types of mackerel, and they range in size from very large to quite small. I used Boston mackerel, which is a medium-sized fish.
Author: chefalice
In this amazing recipe, you can use cauliflower florets if you like, but if you really want to fool your dinner guests, use only the stem and save the florets for Fauxtato Leek Soup, Roasted Cauliflower with Béarnaise Sauce, Mashed Fauxtatoes, or any other recipe that uses florets. Cauliflower stem makes this dish look and taste just like traditional scalloped potatoes! Not only that, but using cauliflower instead of potatoes reduces the cooking time by half.
You do need to plan ahead to chill the coconut cream but once that’s done this is a doddle and so totally tropically good. If the pineapple is really sweet you shouldn’t need any maple syrup but see what you think.
Okay, everyone, you can start rejoicing now: melt-in-your-mouth shortbreads are here again! Over the years, I’ve searched fruitlessly for a shortbread that reminded me of the delicious little biscuits of my childhood. My search is over because this cookie is pure, unadulterated shortbread goodness, just like its butter and wheat-laden predecessors. You may choose to doll it up with flavoured extracts, but I love it as is, just as plain Jane as the day it was baked. If you want to dress it up for the winter holidays, carefully dip half of each cookie into melted chocolate and sprinkle with…
If you love pumpkin pie, the good news is that you can enjoy all those lovely flavours in a healthy low-fat, low-saturates muffin.
Perfect for a sultry summer afternoon, this refreshing, sugar-free drink is packed with fresh mint and served with pretty berry-laden ice cubes.
Using egg yolks to thicken soups is a great way to create a creamy soup without the cream! The only trick is to temper the egg yolks properly. It’s easy—all you have to remember is to go slow.