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Nut free x
 
No reviews
 
3hr

An incredibly easy way to round off a dinner party - but only if they aren't driving! I like to serve two small scoops in tiny dishes with shortbread, biscotti or amaretti. You can vary this any way you like - try Cointreau or Drambuie (my favourite), or add a few drops of real vanilla extract or some of the vanilla seeds.

Recipe by: SARAHEMM

 
No reviews
 
30min

Apple purée gives this sauce a rich thick texture that coats meat well. It has a sweet spicy flavour, excellent on chicken or pork. It may also be stored in sterile glass jars.

Recipe by: YULANDA_US

 
10min

"This flavourful barbecue sauce for ribs is just like the kind they serve at a famous restaurant in Montreal, Quebec, that has people lining up on the street any given night of the week. Don't' skip the lemon juice or cinnamon. Simmer the leftover sauce until sugar is completely dissolved and serve on the side for those who like their ribs dripping with flavour."

Recipe by: GYPSIE8

 
No reviews
 
1min

This is a Japanese recipe for an all-round dipping sauce. This is one serving - make as much as you need.

Recipe by: IBNSHISHA

 
5min

My family loves to use raspberries or blackberries in this recipe. We love this vinegar on fresh, green salads - it makes a perfect vinaigrette. Prepare close to the time of use.

Recipe by: Beatrice

 
No reviews
 
15min

Sugar syrup is brushed on cakes for added moisture and flavour. This one can be flavoured with brandy or rum. You can also use this syrup to sweeten cocktails or cold summer drinks.

Recipe by: Glory

 
No reviews
 
10min

A nice spicy tea mixture that can be given as a gift.

Recipe by: shaggy

 
2min

Orange liqueur, lime and cranberry team up with vodka for a sweet-and-sour drink that's almost too refreshing!

Recipe by: Michelle

 
No reviews
 
5min

This is a tangy mustard vinaigrette that's easy to make.

Recipe by: sal

 
15min

Snails are sautéed in garlic butter and stuffed in mushroom caps. When grilling the mushroom caps, be careful they don't shrivel or burn.

Recipe by: MADCOW_COOK

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