Snack Recipes
29 recipes found
Butter Cookies with Three Fillings
Soft buttery cookies layered with nutty, sweet fillings and crunchy toppings.
Digestive Biscuits
Treat yourself to a homemade version of a British classic for the biscuit tin. Top with chocolate, if you like, and enjo…
Snickers Overnight Oats
Creamy oats layered with peanut butter caramel and dark chocolate, set in a crisp shell overnight.
Horchata Casera de Chufa Valenciana (Homemade Valencia Tiger Nut Horchata)
Today we are going to prepare one of the most famous summer drinks, homemade horchata with Valencia tiger nuts. This ref…
Korean Popcorn Chicken
Crispy chicken pieces tossed in a sweet, spicy gochujang sauce with garlic and sesame oil.
Levain Bakery Chocolate Chip Crush Cookies
Levain bakery chocolate chip copycat cookie
Mini Churros with Dulce de Leche Hot Chocolate
Crisp churros with cinnamon sugar, served with warm dulce de leche hot chocolate.
Oat and Pecan Brittle Cookies
Crisp cookies with toasted pecans and caramelised sugar, baked to a golden crunch.
Earl Grey Spritzer — Every Night of the Week
Earl Grey tea infused with apple juice, vodka and prosecco, served chilled with fruit garnish.
Brownie Pudding
Decadent chocolate pudding with vanilla and framboise, baked to a rich, soft centre.
Immune Boosting Winter Citrus Smoothie
Creamy citrus smoothie with mango, beet, and ginger, blended to a vibrant swirl.
Brain Power Smoothie (Blueberry Avocado Smoothie)
Creamy avocado and blueberry smoothie with chia seeds, blended to a silky finish.
Blueberry-Almond Smoothie
Creamy blueberry and roasted almond smoothie with a hint of honey and almond milk.
Strawberry-Green Tea Smoothie
Creamy strawberry and green tea smoothie with zesty lime and mint freshness.
Carrot-Pineapple Smoothie
Creamy pineapple and carrot smoothie with a hint of cinnamon, blended to a smooth finish.
Red Berry-and-Beet Smoothie
Creamy smoothie blending frozen red berries with beet, lemon and honey, blended until silky.
Smoked Salmon Dip
Creamy smoked salmon dip with zesty lemon, fresh dill and crunchy pickled shallots.
Toffee
Crisp almonds coated in sweet buttery toffee with a hint of vanilla and chocolate.
Lavender Apple Soda
Lavender and apple syrups fizz over ice in sparkling water for a refreshing drink.
Lovely Lavender Lemonade
Lavender syrup and lemonade layered with floral tea over ice.
Peanut Brown-Butter Cookies
Inspired by the Payday bar, this simple cookie mimics the flavour of the candy’s caramel nougat centre through a brown b…
Peanut Butter Reese’s Cookies
These chewy peanut butter cookies are packed with Reese’s pieces, peanut butter chips, and chocolate chips for a decaden…
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
