A hearty bowl packed with goodness and full of flavour. Prepare all the ingredients the night before and you’ll be able to quickly throw this lunch together and head out the door. Easy!
Author: Chef M
It’s super easy to make and gives your lunch an amazing texture boost.
Modest in appearance yet boasting an intense flavor and a made-from-scratch taste, this simple, satisfying chocolate pudding is the quintessential weeknight dessert. Place plastic wrap on the surface of the hot pudding to prevent a skin from forming during chilling.
When you’re looking for a quick dessert, turn to this superfast pudding that’s spiced with ground cinnamon and flecked with cherries. This shortcut method of using an instant pudding mix delivers the characteristic creamy texture of rice pudding without the long cooking time.
Prepare this recipe in the summertime when you’re craving a dessert that’s not too heavy. Lemon rind and juice provide tartness, which is balanced by the sweetness of the fresh berries. This dessert is not quite a pudding and not quite a cake it’s something in between. A puddinglike layer forms under the tender cake topping as it bakes. It tastes best when served warm.
We updated classic bread pudding by baking the bread in a chocolate-pudding mixture topped with chocolate covered caramel candies. While the dessert bakes, the center becomes moist and the candies melt, creating a sweet chocolate-caramel sauce. For added goodness, top the warm pudding with ice cream, and drizzle it with caramel sauce before serving.
These savoury muffins are great for breakfast on the go! They freeze really well too, so you can make a big batch and then thaw and reheat them as you like.
Chicken cutlets are a great convenience because they adapt to a variety of quick-cooking techniques, such as grilling, searing, and baking. Dress them up with jarred sun-dried tomato pesto embellished with fresh herbs and garlic.
Chimichurri is a very flavorful and vinegary condiment made from parsley, garlic, and olive oil that is served in Argentina with grilled meats. You can make the sauce up to a day ahead and store it in the refrigerator.