These 9 recipes look almost too good to eat. Impress your friends with an Instagram-worthy bake.
Whether it's sweet or savoury, these recipes won't require any type of filter. Enjoy!
8 egg whites, room temperature
2 cups castor sugar
½ cup cocoa powder
8 egg yolks
½ cup castor sugar
300g dark chocolate, melted
600ml thickened cream
125g dark chocolate
175g thickened cream
15g unsalted butter
300ml whipped cream
1. Preheat oven to 120 degrees celsius.
2. Line 4 baking trays with baking paper, drawing a 25cm circle on the non-baking sides.
3. Using a stand mixer beat egg whites until soft peaks before gradually adding castor sugar, beating until thick and glossy.
4. Sift cocoa powder into mixture while mixing.
5. Divide mixture into 4 portions and spread into disks over drawn circles.
6. Bake for 2 hours until crisp, cooling completely with oven off and door ajar.
7. Using a stand mixer whisk egg yolks and sugar until thick and pale.
8. Gradually add melted chocolate followed by thicken cream and whisk until think.
9. Chill until ready to use.
10. To make Ganache, whisk cream in a pan until boiling point, remove from heat.
11. Add chocolate and butter, stir until smooth.
12. To assemble, place one meringue disk as the base and spread 1/3 of chilled mousse and drizzle 1/3 of ganache.
13. Repeat layers decorating with whipped cream and fresh strawberries.
4 eggs, whisked
2 x 400 ml cans coconut milk
1/3 cup coconut oil, just melted, plus extra for frying
½ cup coconut flour
1 ½ cups buckwheat flour
2 teaspoons baking powder
1 vanilla bean, scraped
Zest of 1 orange, finely grated
Pinch of sea salt
½ cup desiccated coconut
Cocoa nibs, to garnish
1 cup blueberries (fresh or frozen)
1 teaspoon rice malt syrup (optional)
1 tablespoon butter
1 teaspoon cinnamon
1 teaspoon vanilla extract
1. Combine the eggs, coconut milk and coconut oil and mix well. Gradually add the dry ingredients, making sure everything is well combined. If the mixture is looking too thick, add a little water to loosen.
2. Heat a little coconut oil in a large frying pan over medium heat. Cook the pancakes until golden on each side, turning once. This mixture makes about 12 pancakes. The key with pancakes is waiting for bubbles to appear on the top before flipping them over.
3. To make the coulis, mix the blueberries, rice malt syrup (if using), butter, cinnamon and vanilla together in a saucepan and bring to the boil, slightly mashing the blueberries, and cooking until it reaches a consistency you like. Allow to cool slightly before pouring over your pancakes. Top your breakfast with cocoa nibs for crunch, texture and that superfood hit!
VARIATION: Toasted nuts and seeds add great texture to this dish. Toast some activated almonds or pepitas and sprinkle on top to create a beautiful, nutrient-dense topping.
Preparation time: 5 minutes
Cooking time: 5 minutes
4 slices wholegrain bread
½ cup low fat milk
1 pinch ground cinnamon
1 tsp polyunsaturated margarine
1 cup berries (any type, fresh or frozen)
2 tbsp brown sugar
1. Whisk eggs, milk and cinnamon until combined.
2. Heat a non-stick fry pan and melt margarine.
3. Dip bread into egg mixture and fry gently on both sides for about 2-3 minutes.
4. Add berries to a small saucepan, add sugar and bring to a gentle simmer, be mindful not to overcook the berries.
5. Place French toast on to plates and serve with berries.
Cut bread into different shapes using a cookie cutter.
2 cups self raising flour
2 tablespoons vegetable oil
2 1/4 cup buttermilk
60 g sugar
1/3 cup toasted unsalted macadamias, finely chopped
1/2 cup mashed ripe banana
Unsalted butter for cooking
1/4 cup extra macadamias, roughly chopped to serve
Maple syrup to serve
100g unsalted butter, whipped until fluffy
1/4 cup toasted unsalted macadamia nuts, finely chopped
Mix all the dry ingredients together. In a separate bowl beat the eggs and add oil. Add one cup buttermilk to the egg mixture and mix well.
Pour egg mixture into the dry ingredients mix and mix into a thick batter, add the remaining buttermilk mix, banana and macadamias and incorporate gently. Add more buttermilk if the batter is too thick.
Pour 1/4 cup batter (or more for larger pancakes) into a medium sized oiled pan. Turn when bubbles appear on the top of the pancake and cook until golden. Keep warn in oven and repeat process with remaining batter.
To make butter, fold macadamia nuts through whipped butter until well combined.
Serve pancakes with macadamia butter, sprinkle with extra chopped macadamia nuts and drizzle with maple syrup.
Preparation time: 20 mins
Cooking time: 50 mins
50 g reduced-fat shortcrust pastry, (1/2 sheet, 40g trimmed), just thawed
3 small Apple, granny-smith, unpeeled, raw
2 tsp caster sugar
1/4 tsp ground cinnamon
1 tsp lemon juice
3 tsp apricot jam, warmed and strained
Preheat oven to 180°c. Lightly spray two 2.5cm-deep, 8.5cm x 7.5cm heart-shaped tins with oil. Line the base and side of the tins with pastry and trim to fi t. transfer to the fridge to set.
Meanwhile, peel, core and coarsely chop 2 apples. Place in a medium bowl with the sugar, cinnamon and lemon juice and toss to combine. Arrange in a single layer on a baking tray lined with baking paper. Bake for 20 minutes or until very soft. Transfer to a small bowl and mash until almost smooth.
Peel, core and thinly slice the remaining apple. Place half of the mashed apple mixture in the base of each of the tart cases. Top with the sliced apple. Bake for 30 minutes or until the apple is tender and the tart cases are cooked. Brush with the jam. Set aside for 5 minutes to cool slightly.
Recipe courtesy of Weight Watchers
Preparation time: 20 minutes, plus chilling
Cooking time: 50 minutes
Butter, for greasing
Plain flour, for dusting
350g (11.oz) shortcrust pastry
200g (7oz) green asparagus, ends trimmed
70g (2.oz) fresh garden peas
70g (2.oz) fresh broad beans
75ml (3floz) Greek yoghurt
200ml (7fl oz) double cream
100ml (3.fl oz) dry white wine
1 tbsp fresh lemon thyme leaves
1 tbsp snipped chives
100g (3.oz) Parmesan cheese, freshly grated
Salt and freshly ground black pepper
Butter a 26 x 20cm (10. x 8in) rectangular tart tin, 3cm (1.in) deep.
Roll out the pastry on a lightly floured surface and use it to line the tin.
Lightly prick the base with a fork. Allow to rest in the refrigerator while preparing the filling.
Bring a saucepan of lightly salted water to the boil. Add the asparagus and cook for 5 minutes, or until cooked but still firm. Remove with a slotted spoon and refresh under cold running water. Repeat with the peas, cooking them for 3 minutes, then the broad beans, cooking them for 5 minutes.
Meanwhile, preheat the oven to 180°C (fan 160°)/350°F/gas mark 4.
Beat the eggs in a bowl and add the yoghurt, cream, wine and finally the fresh herbs. Beat well to blend, then season with salt and pepper.
Cover the bottom of the pastry case with half the Parmesan and arrange the asparagus, peas and beans over the top in an attractive way. Sprinkle over the rest of the Parmesan. Carefully pour over the egg mixture – it should come right to the top. Bake in the oven for 30–35 minutes, or until set and nicely golden.
At home, I serve this lovely tart with a celeriac remoulade and a few thin slices of baked ham.
Recipes taken from Tart it Up by Eric Lanlard published by Mitchell Beazley
(c) photography Kate Whitaker
340g (11 ¾ oz / 2 ¼ cups plain (all-purpose) flour
2 tablespoons caster (superfine) sugar
115g (4 oz) unsalted butter, at room temperature
125ml (½ cup) pure cream (35% fat)
1 egg, lightly beaten
40g (¼ cup) toasted or sugared almonds, for garnish
295g (10 ¼ oz / 1 1/3 cups) sugar
200ml (¾ cup plus 1 tablespoon) milk
¼ teaspoon bicarbonate of soda (baking soda)
125g (4 ½ oz) butter
½ teaspoon vanilla extract
This recipe is best made the day before serving.
Preheat the oven to 170°C (325°F / Gas 3). Line three or four large baking trays.
Put the flour and sugar into a large bowl. Using your fingertips, rub in the butter until it resembles coarse crumbs. In a separate bowl, whip the cream until slightly thickened and stir in the egg. Add this to the flour mixture and combine until it just comes together as dough.
Divide the dough into 9 pieces. On a lightly floured surface roll out, one piece at a time, to a thickness of 1 – 2mm. Using a 24cm circle as a guide (the base of a springform cake tin works well) cut a circle from the dough. Lift carefully and place on a prepared tray. Continue until 9 circles have been rolled, cut out and placed on the trays. Place in the oven and bake until golden brown, about 20 – 30 minutes. Check regularly as different shelves of the oven may cook at different temperatures.
To make caramel sauce, melt the sugar in a saucepan over medium heat until all the grains are dissolved and it is a golden brown caramel. Do not stir or move it around, and watch it carefully. Warm the milk a little, stir in the bicarbonate of soda, then slowly pour the milk into the caramel a little at a time, stirring constantly. Don’t worry if the mixture seizes, it will melt again. Bring to the boil over low heat until slightly thickened. Add the butter and vanilla and stir until combined and thick. Remove from the heat and allow to cool slightly until thick enough to spoon onto the pastry layers.
To assemble, place a drop of the sauce on a cake plate and cover with the first disc of pastry. Spoon 2 dessertspoons of caramel over the disc and spread thinly from edge to edge. Top with the next disc and a layer of caramel and continue until all the discs and caramel are used, making sure you keep enough caramel for the top. Spread the remaining caramel over the top disc and garnish with the nuts. Leave the torte to sit, covered, at least overnight before serving.
1 cup sugar
Zest of 2 lemons
¾ cup olive oil
Juice of 2 lemons
1 cup sour cream
1 cup greek yoghurt
½ tsp salt
2 cups self raising flour
1 cup icing sugar
Juice of ½ lemon (extra)
¼ cup flaked coconut
Preheat oven to 170 degrees Celsius. Line a ring tine in baking paper, or grease with butter and coat in flour. Shake off excess.
Place the all the cake ingredients into the bowl of a food processor. Pulse until smooth.
Pour the batter into the prepared tin. Smooth the top. Bake for 30 minutes, or until a skewer inserted into the cake comes out clean. Remove and allow to cool in the tin for 5 minutes before turning out and allowing to cool completely on a wire rack.
To make the icing, mix the icing sugar wit the lemon juice. If the mix is too thick, add a little water, if too runny add a little more icing sugar. You’re looking for a thick spreadable consistency.
Once cake is completely cool, spoon over the icing and top with flaked coconut.
Store in an airtight container for up to 5 days.
Preparation time: 20 minutes
Cooking time: 1 hour
500g beef chuck steak, cut into small, diced pieces
2 tbsp olive oil
Seasoned plain flour, for dusting
2 onions, thinly sliced
1 clove garlic, finely chopped
400ml beef stock
2 tbsp worcestershire sauce
1 tbsp finely chopped thyme
1 cup coarsely grated cheddar
2 sheets good quality store-bought shortcrust pastry
Lightly beaten egg, for brushing
200g frozen peas
3 mint sprigs
20g butter, diced
1 tbsp pouring cream
2 tsp malt vinegar
Heat 1 tbsp olive oil in large frying pan over medium-high heat. Dust beef in seasoned flour, shaking off excess and add to pan. Cook until well browned all over and set aside.
Meanwhile, heat another tablespoon of olive oil in a saucepan, add onion and garlic and cook, stirring occasionally for about 7 minutes until onion is tender.
Add the browned beef, stock, Worcestershire sauce and thyme, season to taste with salt and freshly ground pepper, reduce heat to medium and simmer gently, stirring occasionally for about 45 minutes until the beef is very tender.
Cool to room temperature, then divide among six individual ovenproof bowls or ramekins (about 1 cup-capacity), refrigerate to cool completely, then scatter the tops of each with a little cheddar.
Preheat oven to 180°C. Cut out rounds from the pastry large enough to overhang the sides of your dishes by about 1cm. Brush edges with a little egg wash, then place over beef mixture, egg wash side down (the egg wash will help seal the pastry to the dish).
Pierce or score a hole in the top of each pie, brush pastry with egg wash and bake until for about 15 minutes until pastry is golden brown.
Meanwhile, cook peas and mint in a saucepan of boiling salted water for about 2 minutes until tender, drain, discard mint and pulse in a small food processor with butter and cream to combine. Season to taste and just before serving stir though vinegar. Spoon on top of pies and serve.
You can make the pie filling a couple of days in advance and store in an airtight container in the fridge or freeze for up to 1 month. Thaw in the freezer before using.
Instead of using chuck steak, you could use minced beef instead and stir the peas through at the end of cooking. Top with mashed potato instead of pastry and serve with a tangy tomato relish.