This one is my favorite, a warm dish that full of comforting food ^ ^. Each spoonful, you will find delicious mashed potato with the sweet sautéed onion and the cheese. I love soft food (well, I told you before, hehe, that I love baby food), so I can't wait to try anything like this. Anyway this is my second time for this dish, I love the creaminess of the mashed potato that goes very well with the cheese. You can serve this dish as a main (which is very good for me), with a bowl of soup, it will be your ultimate comfort menu. Even the name of the dish says pie, I just have to say that , it's a baked mashed potato with onion and cheese (it's longer, but easier to understand, right?) When mashing the potato, I use the hand mixer (this method is from Delia Smith and I stuck to this way ever since) it's easier, quicker and smoother, you can use this method when making the simple mash too (but if you like your mashed potato to be a bit chunky, it's not for you, ^ ^). This dish can be prepared ahead of time, and when you want to serve just place the tomato and sprinkle the cheese on top and put it in the oven and bake until it's golden brown. Easy and delicious food is not hard to make, well, now I can say this, haha. Cheese, Onion and Potato Pie * serves two generously (I must say, you have to be very very hungry to finish it, haha, I serve 4) takes about 45 minutes to make 750g .................................. potatoes, peeled and quartered 40g .................................... butter 1 ......................................... large onion, thinly sliced 100ml ................................ milk 200g .................................. mature Cheddar, Double Gloucester or Red Leicester cheese, grated 50g .................................... Mozzarella cheese, grated 1 teaspoon ........................ wholegrain or English mustard ............................................ sea salt and freshly ground black pepper 1-2 ..................................... tomatoes, sliced Preheat the oven to 200°C/fan 180°C/gas 6. Cook the potatoes in boiling salted water for 15 to 20 minutes until tender. Drain the potatoes and return back to the pan. Mash really well with a potato masher ( dailydelicious note: I use hand mixer, which is very quick and efficient ). While the potatoes are cooking, melt the butter in a pan and gently saute the onion until lightly golden and sweet. This will take about 10 minutes. Add the milk to the pan and heat until almost boiling. Then beat the milk and onion, three-quarters of the cheddar cheese, the mustard and some seasoning into the mashed potato. Transfer to a buttered ovenproof dish, lay the tomato slices on top and scatter over the remaining cheddar and mozzarella cheese. Bake for 20 to 25 minutes until the top is bubbling and lightly golden. Cheese, Onion and Potato Pie: Ultimate comforting dish!

2 lbs large shrimp , in their shells or 1 lb cooked and cleaned large shrimp 1 crisp-hearted lettuce , such as Cos 1 ounce rocket 1 ripe but firm avocado cayenne pepper 1 whole lime , divided into 6 wedge-shaped sections 1 PRAWNS:. 2 The very best version of this is made with prawns (either fresh or frozen in their shells) that you have cooked yourself. 3 Failing that, buy the large cooked prawns in their shells, or if you can only get shelled prawns, get those. 4 To prepare them: if frozen put them in a colander and allow to defrost thoroughly at room temperature for about 1 hour. 5 After that, if using uncooked prawns, heat a large solid frying pan or wok and dry-fry the prawns for 4-5 minutes until the grey turns a vibrant pink. 6 As soon as they're cool, reserve 6 in their shells for a garnish and peel the remainder. 7 Then take a small sharp knife, make a cut along the back of each peeled prawn and remove any black thread. 8 Place them in a bowl, cover with film wrap and keep in the fridge until needed. 9 TO MAKE THE SAUCE::. 10 Take mayonnaise and add it to the rest of the sauce ingredients. 11 Stir and taste to check the seasoning, then keep the sauce covered with film wrap in the refrigerator, until needed. 12 ASSEMBLY. 13 When you are ready to serve, shred the lettuce and rocket fairly finely and divide them between 6 stemmed glasses, then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce. 14 Top with the prawns and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with 1 section of lime and 1 unpeeled prawn per glass. 15 Serve with brown bread and butter.

450 g celery (trimmed) 50 g butter 200 g potatoes (peeled and diced) 1 small onion (finely chopped) 570 ml vegetable stock 150 ml single cream 150 g Stilton cheese salt and pepper 1 seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices. 2 in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around to coat with butter put on lid turn heat low and sweat for 10 minutes. 3 uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are. 4 whilst this is going on prepare croutons heat olive oil in large frying pan and add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper. 5 remove saucepan from heat stir in cream then liquidise soup with crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil. 6 taste and season serve with croutons and celery leaves.

150 g plain flour (5 oz) 1/2 teaspoon baking powder 1/4 teaspoon salt 1 egg (size 2) 40 g caster sugar (1 1/2oz) 110 ml milk (4 fl oz) 50 g butter , melted and cooled slightly (2 oz) 1/2 teaspoon pure vanilla extract 110 g small blueberries (4 oz) 100 g pecan nuts , finely chopped (4oz) 10 demerara sugar cubes, crushed oil or butter , for brushing 1 MUFFIN MIXTURE: Start off by sifting the flour, baking powder and salt into a large bowl. 2 In a separate bowl mix together the egg, sugar, milk, melted butter and vanilla extract. 3 Return the dry ingredients to the sieve and sift them straight on to the egg mixture. According to Delia Smith, this double sifting is essential because there won't be much mixing going on. 4 Take a large spoon and fold the dry ingredients into the wet ones - quickly, in about 15 seconds. Don't overmix. 5 Fold in the blueberries and half of the chopped pecan nuts (50g), again with a minimum of stirring. 6 Grease your muffin tins or use paper cups. 7 Spoon in just enough mixture to fill each muffin cup. 8 TOPPING: Mix the remaining pecan nuts (50g) with the crushed sugar and top your muffins. 9 Bake on a high shelf of the oven for 20 minutes for mini's or 30 minutes for regular ones. Oven temperature: 400°F / 200°C. 10 Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. If they are in paper cases remove them from the tins straight away.

95 g butter 175 g digestive biscuits 1 Pre-heat the oven to gas mark 4, 350 degrees Farenheit, 180 degrees Celsius. 2 Traditional Key lime pie has always had a crumb crust, begin by placing the butter in a pan over the lowest heat to melt, then crush the digestive biscuits. The easiest way to do this is to lay them out flat in a polythene bag and crush them with a rolling pin, rolling over using a lot of pressure. Now empty the contents of the bag into a bowl and mix in the melted butter. Next place the butter-crumb mixture in the flan tin and, using your hands, press it down evenly and firmly all over the base and up the sides of the tin. Then place it on the baking sheet and bake on the centre shelf of the oven for 10-12 minutes, or until crisp and golden brown. 3 While that's happening, place the egg yolks and lime zest in a bowl and, using an electric hand mixer, whisk them for about 2 minutes, or until the egg has thickened, then add the condensed milk and whisk for another 4 minutes. Finally, add the lime juice and give it another quick whisk, then pour the whole lot on to the baked crust and return it to the oven for another 20 minutes. Ten minutes in, add the meringue mixture. Now remove it from the oven and, when it's completely cold and chill until needed. Serve. 4 _This recipe is adapted from How to Cook Book Two._.

After the disappointment with American version of “The Great British Bake Off” I wasn’t sure I would watch “The Great Australian Bake Off” , but when I read that Dan Lepard would be one of the judges I immediately changed my mind: I’m a huge fan of his amazing recipes, each and every one of them I have tried so far turned out delicious. The other judge is Kerry Vincent and the woman is merciless: her sour comments and lack of tact drive the contestants to tears – she’s a crankier version of Paul Hollywood, while Dan is absolutely adorable, much like Mary Berry (I like him even more after watching the episodes). I had never heard of Kerry Vincent before and kept thinking that Delia Smith could be an excellent judge for the show, but I guess that being Australian is a requirement (I had no idea Lepard was an Aussie). :) The show is not as good as its British cousin, but it’s way better than the American version – I highly recommend it for those of you baking fanatics (like me). :) Speaking of Delia, this wonderful cake is an adaptation of a recipe that comes from her latest cookbook , which is packed with superb baked goods and beautiful photos. Apple, raspberry and pecan muffin cake slightly adapted from Delia's Cakes (I bought mine here ) 275g all purpose flour ½ teaspoon ground cinnamon 1 level tablespoon baking powder ¼ teaspoon table salt 170ml whole milk, room temperature 75g granulated sugar 2 large eggs 110g unsalted butter, melted and cooled slightly 1 teaspoon vanilla extract 2 small Granny Smith apples, peeled, cored and in 1cm dice 100g raspberries, frozen and unthawed 1 heaping tablespoon demerara sugar 75g pecans, roughly chopped icing sugar, for dusting Preheat the oven to 190°/375°F. Butter a 20cm (8in) round cake pan with a removable bottom, line the bottom with a circle of baking paper and butter the paper as well. In a medium bowl, sift together the flour, cinnamon, baking powder and salt. In a large bowl, whisk together the milk, sugar, eggs, butter and vanilla. Sift the dry ingredients over the egg mixture and fold in with a fork – do not overmix; fold in the apples, then transfer the batter to the prepared pan. Sprinkle the batter with the raspberries, then the demerara sugar and finally the pecans. Bake the cake for about 1 hour, checking after 50 minutes – a skewer inserted in the center should come out clean. Cool in the pan over a wire rack for 30 minutes, then carefully remove the cake from the pan using the removable bottom. When completely cooled, invert the cake onto a place, peel off the paper, then invert it again onto a serving plate. Dust with icing sugar before serving. Serves 8-10

2 lbs large shrimp , in their shells or 1 lb cooked and cleaned large shrimp 1 crisp-hearted Lettuce , such as Cos 1 ounce rocket 1 ripe but firm Avocado cayenne pepper 1 whole lime , divided into 6 wedge-shaped sections 1 PRAWNS:. 2 The very best version of this is made with prawns (either fresh or frozen in their shells) that you have cooked yourself. 3 Failing that, buy the large cooked prawns in their shells, or if you can only get shelled prawns, get those. 4 To prepare them: if frozen put them in a colander and allow to defrost thoroughly at room temperature for about 1 hour. 5 After that, if using uncooked prawns, heat a large solid frying pan or wok and dry-fry the prawns for 4-5 minutes until the grey turns a vibrant pink. 6 As soon as they're cool, reserve 6 in their shells for a garnish and peel the remainder. 7 Then take a small sharp knife, make a cut along the back of each peeled prawn and remove any black thread. 8 Place them in a bowl, cover with film wrap and keep in the fridge until needed. 9 TO MAKE THE SAUCE::. 10 Take mayonnaise and add it to the rest of the sauce ingredients. 11 Stir and taste to check the seasoning, then keep the sauce covered with film wrap in the refrigerator, until needed. 12 ASSEMBLY. 13 When you are ready to serve, shred the lettuce and rocket fairly finely and divide them between 6 stemmed glasses, then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce. 14 Top with the prawns and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with 1 section of lime and 1 unpeeled prawn per glass. 15 Serve with brown bread and butter.

10 ounces couscous 18 ounces vegetable stock assorted roasted vegetables, as desired 1 fennel bulb , roasted and fronds reserved 4 ounces goats' spreadable cheese with garlic and herbs or 4 ounces feta 2 tablespoons tomato paste 4 tablespoons lime juice 4 ounces olive oil 4 tablespoons roasted cumin seeds 1 teaspoon cayenne 1 head Lettuce 3 cups mesclun 1 cup spinach 1 tablespoon nigella seeds (kalonji) 1 Roast desired vegetables in hot oven, 400°F. 2 Toast cumin seeds in hot, heavy pan. Remove to mortar and pestle when toasted. Grind as desired. 3 Prepare couscous by covering couscous with hot vegetable stock. 4 While couscous is plumping, prepare dressing by mixing tomato paste, lime juice, olive oil, cumin seeds and cayenne. 5 Arrange layer of greens on large plate. 6 Arrange roasted vegetables plus fennel over greens. 7 Scatter blobs of goats' cheese over vegetables. 8 Arrange remaining greens and scatter fennel fronds over the top. 9 Sprinkle with nigella seeds. 10 Dress salad at the table.

450 g celery (trimmed) 50 g butter 200 g potatoes (peeled and diced) 1 small onion (finely chopped) 570 ml vegetable stock 150 ml single cream 150 g Stilton cheese salt and pepper 1 seperate stalks of celery from base and trim, reserve leaves for garnish- trimmed stalks should weigh 450g, trim outer stringy bits. scrub rest in cold water and drain, slcie across in thinnish slices. 2 in medium saucepan melt butter, stir in celery, potato and onion, stir everyting around to coat with butter put on lid turn heat low and sweat for 10 minutes. 3 uncover add stock and bring to simmering point cover again and cook for 30 minutes test veg for tendereness if not recover and cook until they are. 4 whilst this is going on prepare croutons heat olive oil in large frying pan and add cubes of bread keep them moving turning around and upside down until they have turned a deep golden brown colour and have become very crunchy and crispy, drain on kitchen paper. 5 remove saucepan from heat stir in cream then liquidise soup with crumbed stilton until quite smooth, retunr soup to rinsed out pan and reheat very gently taking care not to boil. 6 taste and season serve with croutons and celery leaves.

95 g butter 175 g digestive biscuits 1 Pre-heat the oven to gas mark 4, 350 degrees Farenheit, 180 degrees Celsius. 2 Traditional Key lime pie has always had a crumb crust, begin by placing the butter in a pan over the lowest heat to melt, then crush the digestive biscuits. The easiest way to do this is to lay them out flat in a polythene bag and crush them with a rolling pin, rolling over using a lot of pressure. Now empty the contents of the bag into a bowl and mix in the melted butter. Next place the butter-crumb mixture in the flan tin and, using your hands, press it down evenly and firmly all over the base and up the sides of the tin. Then place it on the baking sheet and bake on the centre shelf of the oven for 10-12 minutes, or until crisp and golden brown. 3 While that's happening, place the egg yolks and lime zest in a bowl and, using an electric hand mixer, whisk them for about 2 minutes, or until the egg has thickened, then add the condensed milk and whisk for another 4 minutes. Finally, add the lime juice and give it another quick whisk, then pour the whole lot on to the baked crust and return it to the oven for another 20 minutes. Ten minutes in, add the meringue mixture. Now remove it from the oven and, when it's completely cold and chill until needed. Serve. 4 _This recipe is adapted from How to Cook Book Two._.