Best dessert and baking recipes from TASTE Magazine

Meringue recipes

Lemon meringue in a jar

1 hour

Pizza recipes

Basic pizza dough

Red velvet cake

30 minutes

Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

45 minutes

Half-moon teacakes

15 minutes

Nut recipes

Dense date cake with thick peanut butter frosting

1 hour, 30 minutes

Toffee apples

20 minutes

Beer Food

Guinness beer bread

40 minutes

Fruity dessert

Peach tarte tatin with mango sorbet

40 minutes

Biscuit recipes

Chocolate chip and pecan nut cookies

12 - 15 minutes

Easy lemon mousse

5 minutes, plus setting time

Egg recipes

Eggy mushroom tart

10 minutes

Eggy mushroom tart

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

6 sheets ready-made phyllo pastry
Butter, melted
Sea salt
4 black mushrooms, torn
2 T garlic butter
Whole spring onions
Fresh rosemary
Olive oil
Soft-poached eggs
Freshly ground black pepper

Method

Brush 6 sheets of ready-made phyllo pastry with melted butter and “glue” together. Sprinkle with sea salt and transfer to a greased baking tray.

Fry the torn black mushrooms in garlic butter, then place on the pastry along with whole spring onions.

Sprinkle with fresh rosemary, drizzle with olive oil and bake for 10 minutes or until golden.

Top with soft-poached eggs and freshly ground black pepper.

Cook's tip: Learn how to poach an egg perfectly.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Lemon meringue in a jar

Basic pizza dough

Red velvet cake

Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

Half-moon teacakes

Dense date cake with thick peanut butter frosting

Toffee apples

Guinness beer bread

Peach tarte tatin with mango sorbet

Chocolate chip and pecan nut cookies

Easy lemon mousse

Eggy mushroom tart

Eggy mushroom tart

Ingredients

Method