Swedish Cinnamon Buns

From: Kitchen Hero: Great Food for Less

Swedish cinnamon buns, or 'Kanelbulle', were the first thing I learned to bake when I stayed in Sweden. Pearl sugar is sprinkled on top to give it that distinctive finishing touch, but if you can't get your hands on any simply sprinkle a little Demerara sugar to finish.

Salted Peanut Caramel Mud Pie

From: Kitchen Hero: HomeCooked

If you like your sweet treats gooey and chocolatey, then this is the bake for you. A rich chocolate pudding, oozing with a layer of salted caramel and a crunchy topping of peanut brittle – what more could you ask for?

Mexican Fish Tacos

From: Kitchen Hero: HomeCooked

Fish tacos are a Californian classic, taking inspiration from wonderful Mexican heat and spice. They make a truly different feast to serve for friends. If you don't want to fire up the barbecue, the fish can easily be cooked on a griddle pan.

Rich Tomato Shellfish Soup

From: Kitchen Hero: HomeCooked

This soup makes a lovely spicy shellfish broth that is perfect for a cold winter's day. You can also add white fish cut into chunks to this soup at the same time as the mussels.

Jansson's Temptation

From: Kitchen Hero: Great Food for Less

Not unlike a French Potato Dauphinoise, this Swedish take features anchovies and is a regular at the Swedish Christmas table.

Spicy White Bean and Chorizo Soup

From: Kitchen Hero: Great Food for Less

It's meaty and filling and is perfect on colder days.

Cocktail Meatballs

From: Kitchen Hero: Great Food for Less

A delicious dish from Donal Skehan.

Nutty Stuffed Chicken with Balsamic Roast Peppers

From: Four Live

Tastes collide, smiles all round.

Healthy Singapore Noodles

From: Kitchen Hero: Great Food for Less

This recipes pushes the flavours of your plain stir fry and gives nice texture and spice!

Roast Beef with Batter Pudding

From: Kitchen Hero: Rediscovering The Irish Kitchen

Batter pudding is the Irish version of Yorkshire pudding. Many Irish like their meat quite well cooked, which rather spoils a good joint of beef in my opinion. A largish piece of beef cooked in this way will have the best flavour, as small joints are disappointing.




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