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This document provides a comprehensive overview of essential nutrients and their functions in the body. It emphasizes the importance of vitamins and minerals, which are necessary for various bodily functions. Vitamins are obtained from plants and animals, while minerals come from rocks, dirt, or water. The document includes a list of different vitamins and minerals, their main storage locations, recommended daily intake for adults, and rich food sources. It also highlights the delicate balance of nutrients and the potential for one nutrient to deplete another. The document mentions that while nutrition deficiencies are relatively rare in the U.S., malnutrition is increasing, particularly among older age groups. Overall, the document emphasizes the beneficial combinations of nutrients and how they work together in the body. [Extracted from the article]

This article from Woman & Home provides recipes for three different types of cakes: Dorset apple cake, cinnamon streusel loaf cake, and chocolate cupcakes. The recipes include detailed instructions and ingredient lists for each cake. The article also includes nutritional information for each cake. The recipes are suitable for various occasions and can be enjoyed by individuals with diverse tastes. [Extracted from the article]

Camilla Wynne's new cookbook, Nature's Candy, provides instructions on how to candy various fruits and incorporate them into baked goods. The author explains that supermarket candied fruit often lacks flavor due to bleaching and the use of turnips in fruitcake. The author, who is of British heritage, discovered that making her own candied fruit improved the taste of traditional recipes. The cookbook includes recipes such as Quince and Mascarpone Cheesecake, Riz à l'Impératrice, and Welsh Cakes, along with tips and techniques for candying fruit. [Extracted from the article]

This article from the Australian Women's Weekly provides recipes and inspiration for sweet treats using fresh Australian berries. It includes recipes for strawberry cupcakes, vanilla bean financier, strawberry tiramisu, the ultimate blueberry muffins, and strawberry custard tart. The article also offers tips for buying and keeping berries fresh. The recipes and tips are presented by Australia's most trusted Test Kitchen. [Extracted from the article]

This document contains a collection of recipes from author Rebekah Peppler's book, "Le Sud," which focuses on the cuisine of southern France. The recipes include instructions for making a Rosé 75 cocktail, a roast chicken with potatoes, shallot, and lemon dish, a green salad with heirloom tomato vinaigrette, and a sun-dried tomato spread called Tomatade. Each recipe provides detailed instructions and ingredient lists, and the document includes photographs of the dishes and the author in various locations. This resource is a valuable tool for library patrons interested in exploring the flavors and techniques of Provencal cuisine. [Extracted from the article]

This document titled "A FRENCH FEAST" provides a collection of French recipes for a lavish spread. The recipes include Baked Camembert, Beef Bourguignon, Pear Tarte Tatin, Coq au Vin, Double-Baked Cheese & Thyme Souffle, Duchess Potatoes & Warm Pea Salad, and Strawberry & Toasted Almond Tart. Each recipe includes detailed instructions and tips for preparation. The document also includes colorful photos of the dishes. [Extracted from the article]

This document titled "SEASIDE CLASSICS" provides a collection of recipes for popular dishes that are often enjoyed at the seaside. The recipes include beer-battered fish and chips, not-so-Cornish pasties, easy beef burgers, cinnamon doughnuts, and Knickerbocker glory. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The document also provides tips and suggestions for variations. [Extracted from the article]

This article from Australian House & Garden features a collection of recipes created by The Cordony Kitchen at Winning Appliances. The recipes include Nonna Franca's Sugo with Capunti Pasta, Porchetta on Homemade Focaccia, No-Knead Overnight Focaccia, Zucchini, Green Olive & Mozzarella Fritters, Sambuca Biscuits, and Chestnut Cream. Each recipe includes detailed instructions and cooking times. The article also includes photographs of the dishes and styling tips. [Extracted from the article]

This article from Woman & Home provides recipes for four fruity desserts: Eton mess, tropical knickerbocker glory, fruity prosecco and peach trifle, and lemon and pistachio tiramisu terrine. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The article also includes a recipe for raspberry maritozzi, an Italian cream bun filled with jam and cream. The recipes are designed to be easy to make and can be prepared ahead of time. [Extracted from the article]

Internal laying, also known as "false laying," is a condition in which an egg is dropped inside a hen's body cavity instead of being laid through the vent. This can be caused by various factors such as trauma, infection, obesity, genetic deformity, cystic ovaries, or certain cancers. Symptoms of internal laying include a decline or stoppage in egg laying, labored breathing, poor appetite, reluctance to use the roost pole, and weakness. If internal laying persists, it can lead to a condition called egg yolk peritonitis, which is characterized by depression, a dirty vent, fluffed feathers, and a swollen abdomen. Unfortunately, there is no effective treatment for internal laying or egg yolk peritonitis, and the most humane option may be to cull the affected hen. However, taking steps to boost the overall health and wellness of the flock, such as offering fermented feed and grains and fresh garlic, can help prevent some instances of internal laying and strengthen the chicken's immune system. [Extracted from the article]

This article from Australian Gourmet Traveller explores various Italian dishes inspired by the specialty Italian goods found in small Italian food stores. The article includes recipes for dishes such as Calabrian chilli and lamb stracci pasta, grilled marinated artichoke and buffalo ricotta salad, fonduta with olive tapenade and sage, sopressa and potato schiacciata, bonet chocolate and amaretti terrine, and limoncello tiramisù. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The article also includes photographs of the dishes. [Extracted from the article]

This article from Australian Gourmet Traveller features Andreas Papadakis, co-owner and executive chef at Tipo 00 in Melbourne, sharing his tips for cooking pasta. Papadakis emphasizes the importance of cooking one serving of pasta at a time to ensure it is done properly. He also provides a recipe for pasta dough, highlighting the importance of using the right ratio of flours and the correct amount of liquid ingredients. Additionally, the article includes a guide to pairing wine with different types of pasta dishes. [Extracted from the article]

The article explores the origins and variations of tiramisù, a popular Italian dessert. It discusses the claim of Le Beccherie in Treviso as the inventor of tiramisù and the different legends surrounding its creation. The article also mentions the ongoing feud between Veneto and Friuli-Venezia Giula over the dessert's origins. It highlights various establishments in Treviso that serve tiramisù and provides a recipe for Le Beccherie's classic version. The article concludes by emphasizing the worldwide popularity of tiramisù and its status as a culinary legacy of Italy. [Extracted from the article]

This article explores the importance of updating restaurant menus to reflect seasonal offerings and attract customers. It suggests incorporating ingredients like high-quality proteins, root vegetables, and warming spices for fall dishes. The article also emphasizes the need for chefs to stay updated on consumer trends through social media platforms like Instagram and TikTok, highlighting the growing popularity of global cuisines, particularly Indian and Southeast Asian, in Canada. It also mentions the rise in Halal meat consumption and the importance of offering halal-certified products to promote inclusivity. Sustainability and ethical sourcing are discussed as significant factors in food choices, along with the role of storytelling in engaging customers. The article further discusses the increasing demand for healthy and sustainable food options in Canada, suggesting that restaurants should consider offering low sodium products, non-dairy alternatives, and allergen-free options to address customers' health concerns. The versatility and nutritional benefits of eggs are highlighted, along with the importance of celebrating plant-based foods and creating plant-forward menu items. The article also mentions the significance of indulgence in moderation and the rising popularity of non-alcoholic beverages. Overall, the article provides insights and menu inspiration for Canadian chefs looking to cater to health-conscious consumers. [Extracted from the article]

This article from the Australian Women's Weekly provides a collection of recipes featuring passionfruit. The recipes include a passionfruit pavlova roll, gluten-free passionfruit kisses, an orange, lime & passionfruit loaf, homemade passionfruit gelato, and a passionfruit tart. The article also offers tips on buying and storing passionfruit. The recipes are accompanied by photographs and styling suggestions. [Extracted from the article]

The article focuses on a couple's journey to build their dream home that blends modern energy-efficient design with a vintage farmhouse aesthetic. Topics include the use of traditional materials like egg oil tempera for painting, the incorporation of heirlooms and flea market finds in the décor, and the effort to create a home that feels authentically old despite its new construction.

This article provides recipes for various winter desserts. The recipes include Mocha Honeycomb Self-Saucing Pudding, Banana & Kahlua Bread Pudding, Cherry & Raspberry Cobbler, Marmalade Delicious, Caramel & Walnut Date Puddings, and Berry Queen Pudding. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The article also includes tips and suggestions for variations. [Extracted from the article]

This article from Harrowsmith magazine provides a recipe for a delicious salmon burger, as well as two variations of Mexican street corn. The author, Bob Blumer, emphasizes the importance of making the salmon burger thick and juicy, and suggests adding herbs, spices, sour cream, and Dijon mustard for enhanced flavor. The recipe includes step-by-step instructions for preparing the salmon patties and assembling the burger. The article also includes two recipes for Mexican street corn, one on the cob and one off the cob, both featuring a creamy sauce and a blend of spices. The author provides cooking instructions for grilling the corn and suggests serving it with extra cilantro, cheese, and lime juice. The article concludes with a recipe for homemade aioli, a garlic-infused mayonnaise, and offers tips for fixing a broken aioli. Overall, this article provides a variety of tasty and culturally diverse recipes for readers to enjoy. [Extracted from the article]

This article from Allrecipes features recipe developer Candice Walker, who shares her passion for Iranian Jewish cuisine and her family's traditional recipes. Candice grew up in California and now lives in Portland, Oregon, where she enjoys cooking with her sister and hosting outdoor dinner parties. She incorporates homemade ingredients and Persian pantry staples into her cooking, and she appreciates the concept of balancing "garm" (warming) and "sard" (cooling) foods in Persian cuisine. The article also includes two of Candice's recipes: Shirazi Salad and Bastani (Saffron and Rose Ice Cream). [Extracted from the article]

This article from the Australian Women's Weekly features recipes from Maggie Beer's book, "Maggie's Recipe for Life," which focuses on promoting brain health. The article includes recipes for turmeric, honey, and ginger crème, pumpkin, and feta cheese scones, and balsamic and rosemary shoulder of lamb. The recipes are described in detail, providing instructions for preparation and cooking. The article also includes tips and suggestions for serving the dishes. [Extracted from the article]

This article discusses the misconception that pink chicken is always undercooked and unsafe to eat. The color of cooked chicken can vary due to factors such as cooking temperature, the part of the chicken being cooked, the age of the bird, and what it was fed. The article emphasizes that relying on visual indicators alone is not a reliable way to determine if chicken is cooked. Instead, it recommends using a meat thermometer to ensure that the chicken reaches a safe internal temperature of 165 degrees Fahrenheit. [Extracted from the article]

This article provides several recipes using frozen peas as a main ingredient. The recipes include pea and bacon quiche, falafel wraps, silverbeet gnocchi with lemon pea pesto, loaded veg mac 'n' cheese, curried vegetable samosas, and lamb and lentil curry. Each recipe is accompanied by step-by-step instructions and a list of ingredients. The article also includes photographs of the finished dishes. [Extracted from the article]

This article provides nutrition tips for maximizing egg production from laying hens. It emphasizes the importance of providing hens with a balanced diet that includes layer chicken feed with sufficient protein and calcium. The article also discusses factors that can impact egg production, such as molting, environmental conditions, stress, and the breed of the hens. It suggests various strategies for promoting egg laying, including creating a comfortable and secure environment for the hens, providing supplemental lighting, and adding certain supplements to their diet. [Extracted from the article]

This article discusses the factors that can contribute to the presence of rotten eggs and provides tips for preventing eggs from going bad. It explains that a rotten egg is one that has been invaded by mold or bacteria after it is laid, and the appearance and smell of the rotten egg can vary based on the organism that invaded it. The article also explores the rare occurrence of hens laying rotten eggs and the potential routes of infection for chicken eggs. It emphasizes the importance of good flock management practices and proper egg handling to prevent eggs from rotting prematurely. Additionally, the article addresses the debate on whether or not to wash eggs and provides information on how to detect rotten eggs before cracking them open. Finally, it mentions that while some eggs may taste odd due to dietary factors, rotten eggs have a distinct rancid taste and can cause digestive issues if consumed. [Extracted from the article]

Tex and Indi visit Aunt Jen's farm and are surprised to discover green and blue eggs in the chicken coop. Aunt Jen explains that the chickens, Millie, Alexandra, and Pinky, are Easter Egger chickens, whose eggs have colorful shells but yellow yolks. Tex and Indi are excited and Aunt Jen suggests they have a delicious breakfast with the eggs. [Extracted from the article]

This document titled "BANK HOLIDAY BAKES" is an article from Woman & Home magazine. It features several recipes for sweet treats that are suitable for the Easter holiday. The recipes include a rhubarb and custard tart, a hot cross bun wreath, Simnel blondies, an Easter white chocolate cheesecake, and a lemon poppy seed layer cake. Each recipe provides detailed instructions on how to prepare the dessert. The article also includes nutritional information for each recipe. [Extracted from the article]

This article from New Scientist discusses the science behind tempering chocolate. The author, Catherine de Lange, shares her experience of attempting to temper chocolate for the first time in order to create a glossy and smooth texture. She explains that tempering involves melting and cooling chocolate multiple times to achieve the desired crystalline structure. While the process can be laborious and requires a thermometer, the author mentions that researchers have discovered that certain components of cocoa butter can be added back into chocolate to achieve the same effect as tempering. The article provides step-by-step instructions for tempering chocolate and concludes with tips for creating decorative chocolate shards. [Extracted from the article]

This article provides several pasta recipes that are quick and easy to make. The recipes include Sausage Penne, Carbonara, Chorizo & Roast Veg Pasta Bake, Creamy Bacon & Sweet Potato Pasta Bake, Beef Ragu, and Garlic Cream & Prawn Spaghetti. Each recipe includes a list of ingredients and step-by-step instructions. The article also includes tips and variations for some of the recipes. [Extracted from the article]

This article from Good Housekeeping provides a variety of Easter-themed crafts and recipes. It includes instructions for making a sweet chick wreath, spring sandwich cookies, customizable quiche, creative egg crafts, lemon meringue cheesecake, and more. The article also offers tips for cooking eggs in different ways and provides information on different types of egg labels. The content is aimed at helping readers prepare for Easter celebrations and includes a range of ideas for crafts, treats, and meals. [Extracted from the article]

This article from Real Simple features four different recipes for leisurely cooking projects. The recipes include Garlic & Rosemary Focaccia, Rotisserie Chicken Potpie, Pork & Spinach Dumplings, and Homemade Gnocchi. Each recipe provides step-by-step instructions and cooking times. The article also includes a recipe for Winter Citrus Pavlova, a dessert made with meringue, citrus, and whipped cream. The recipes are accompanied by colorful photos and helpful tips. [Extracted from the article]

This article from Australian Gourmet Traveller explores the global phenomenon of skewered street foods. The author highlights the cultural and historical significance of various skewered dishes from different regions. Examples include kebabs, which originated from Turkish troops grilling meat on swords, yakitori from Japan, anticuchos from Peru, banana cue from the Philippines, elote from Mexico, and chao tôm from Vietnam. The article emphasizes the creativity and resourcefulness involved in transforming lesser cuts of meat and unwanted innards into delicious and popular street foods. [Extracted from the article]

This article from Guideposts titled "Treasure in the Henhouse" tells the story of a young boy in 1953 who is teased by his classmates after getting glasses. Feeling isolated, he is assigned the task of gathering eggs from the henhouse by his mother. While doing so, he discovers a pure white egg, which he believes to be a message from an angel. The boy's mother later reveals that she had created the egg to boost his confidence. The story highlights the importance of self-acceptance and the support of loved ones. [Extracted from the article]

This article from Woman's Day (Australia Edition) provides a collection of recipes that are suitable for road trips. The recipes include Red Winemarinated Beef with Chickpea Salad, Mexican Breakfast Bowls, Spiced Nuts, Passionfruit Cordial, Picnic Loaf, Banana Shake Pancakes, and Bakewell Squares. Each recipe is accompanied by detailed instructions and tips for preparation. These recipes offer a variety of options for travelers looking for homemade and convenient meals to enjoy while on the road. [Extracted from the article]

The article discusses the success of a family-run duck-egg production farm called Simple Farm in southern Indiana. The farm supplies fresh and nutritious duck eggs to various local businesses and markets. The article provides information on the labor required, the importance of choosing the right breed of ducks, and the benefits of pasturing ducks. It also emphasizes the importance of marketing and building relationships with potential customers. The article concludes by suggesting that each farm should be tailored to fit the family's unique needs and lifestyle. [Extracted from the article]

This article provides practical tips for hatching ducklings at home. It suggests choosing perfectly shaped and clean eggs, storing them in a cool location, and rotating them several times a day. The article also discusses using an incubator, which requires maintaining specific temperature and humidity levels. It advises misting the eggs and periodically cooling them to promote hatch rates. The article concludes by mentioning the option of hatching eggs under a broody duck. Overall, the article offers detailed instructions for successfully hatching ducklings at home. [Extracted from the article]

This article discusses the nutritional needs of chickens at different life stages. It emphasizes the importance of providing water, protein, vitamins, minerals, carbohydrates, and fats in adequate quantities and proper balance. The article presents two different approaches to feeding chickens: using only commercial mixes or supplementing them with treats and table scraps. It also provides information on the importance of water for chickens and the types of waterers that are recommended. The article concludes by discussing the ingredients and additives in commercial feeds and the option of supplementing chickens' diets with greens, insects, and table scraps. [Extracted from the article]

Copyright of Albéitar is the property of Grupo Asis Biomedia, S.L. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This article provides a comprehensive list of dishwashing detergents available in Australia and the Philippines, including details such as brand name, price, size, and country of origin. It does not mention the effectiveness of the detergents. The article emphasizes the importance of not relying solely on brand names and suggests checking for updated test results each year due to potential formula changes by manufacturers. It also highlights the top performers in expert testing, which were Aldi's Tandil Ultra Power Soak and Tandil Ultra Quick Dry, known for their effectiveness and affordability. [Extracted from the article]

This article titled "Chocolate DELIGHTS" provides recipes for three different chocolate-based treats: choc caramel fudge cake, chocolate Crunchie mousse, and mini egg shortbread. The recipes include detailed instructions and ingredient lists for each dessert. The article also includes tips and suggestions for variations on the recipes. The recipes are accompanied by colorful photos of the finished treats. [Extracted from the article]

Can pumpkin b B 3 egg yolks b B 1 egg b B 1 (14-oz.) Can sweetened condensed milk b B 1 tsp. cinnamon, plus more for garnish b B ½ tsp. ground ginger b B ½ tsp. salt b B ¼ tsp. freshly grated nutmeg b B 1/8 tsp. i - REBECCA Make-Ahead Turkey Gravy B HANDS-ON b 30 MIN B TOTAL b 3 HR, 15 MIN B SERVES b 16 B SUBMITTED BY b SUE1956 380 REVIEWS B 1 to 1½ lb. turkey wings b B 1 medium onion, peeled and quartered b B ¾ cup water b B 4 cups low-sodium chicken broth b B 1 carrot, chopped (½ cup) b B 1 tsp. chopped fresh thyme or ¼ tsp. dried thyme b B 1 to 2 Tbsp. butter b B 1/3 cup flour b B ½ tsp. salt b B ¼ tsp. black pepper b B 1. b Preheat oven to 400°F. Spatchcocked Butter-Roasted Lemon and Herb Turkey B HANDS-ON b 1 HR B TOTAL b 2 HR, 45 MIN B SERVES b 10 WITH LEFTOVERS B SUBMITTED BY b KAREN RANKIN 1 REVIEW B 1 cup butter, softened b B 2 Tbsp. Dijon mustard b B 1½ Tbsp. chopped fresh thyme b B 1 tsp. grated lemon zest b B 1 Tbsp. fresh lemon juice b B 1 tsp. chopped fresh rosemary b B 1 tsp. kosher salt b B 1 tsp. black pepper b B 3 sweet onions, coarsely chopped b B 4 carrots, coarsely chopped b B 4 stalks celery, coarsely chopped b B 1 (12-lb.) turkey, thawed if frozen b B Fresh herb sprigs, sliced lemons, and/or fresh cranberries, for serving b B 1. b Arrange oven rack in lower third of oven. [Extracted from the article]

Triple-Vanilla Trifle ACTIVE 20 MIN. - TOTAL 20 MIN., PLUS 2 HOURS CHILLING B SERVES 14 TO 16 b B Vanilla Chiffon Cake Trifle Variation b B 3 cups heavy whipping cream b B 3 Tbsp. vanilla bean paste or 1½ Tbsp. vanilla extract b B 3 Tbsp. granulated sugar b B Ultimate Vanilla Custard b B Vanilla Bean Meringue Mushrooms Variation, roughly crushed (optional) b B 1. b Cut cake into 1 ½-inch cubes (to yield 10 cups); set aside. B 3. b Add egg yolks, vegetable oil, vanilla bean paste, vanilla extract, and remaining ½ cup sugar to mixer bowl; beat with whisk attachment on medium-high speed until pale yellow, about 3 minutes. B 2. b Beat cream, vanilla bean paste, and granulated sugar in a large bowl with an electric mixer on medium-high speed until medium peaks form, 3 to 4 minutes. EVER IN THE BACKGROUND, THIS HUMBLE PANTRY STAPLE TAKES CENTER STAGE IN THESE SHOWSTOPPING WINTER DESSERTS TASTING NOTES I Three different ways to enjoy vanilla i EXTRACT Pure extracts use alcohol to draw out the taste from vanilla beans, without added sugar or artificial colors and flavors. [Extracted from the article]

Twice-Baked Duchesse Potatoes ACTIVE 30 MIN. - TOTAL 1 HOUR, 50 MIN. B MAKES 12 b B 9 large russet potatoes, scrubbed b B ¾ cup unsalted butter b B 4 garlic cloves (about 1 Tbsp.) b B ½ cup whole milk b B 3½ oz. Stir warm milk mixture, Parmesan, salt, and black pepper into potato mixture. Scoop out cooked potato from halves, leaving about 1/8 inch potato flesh on skin; place remaining cooked potato in a large bowl. [Extracted from the article]

SERVES 6 TART DOUGH 2 cups all-purpose flour ¼ tsp. salt 12 Tbsp. unsalted butter, cut into small pieces and chilled 6 Tbsp. ice water Combine flour and salt in a medium bowl. Food & Drink STEPHEN CARTER CAN BE OBSESSIVE: about clothes, vintage audio equipment, and chicories. Pour the shallot mixture into the bowl with the pancetta and add olive oil, sherry vinegar, mustard, and a pinch of salt and freshly cracked black pepper. Chicory Salad with Anchovy Vinaigrette and Torn Croutons The bold flavor of chicories can stand up to the punchy, garlicky, funky, briny vinaigrette. [Extracted from the article]

Scallops with verjuice butter sauce SERVES 6 PREP + COOK TIME 30 MINUTES 250g baby spinach leaves 36 large scallops (preferably Coffin Bay) rind and juice of 1 lime 1/3 cup (80ml) verjuice 150g unsalted butter freshly grated nutmeg extra virgin olive oil VERJUICE BUTTER SAUCE 2 shallots, sliced finely ½ cup (125ml) verjuice 1 tablespoon thickened cream 125g unsalted butter, diced lemon juice (optional) 1 Remove the stalks from the spinach if it is not really young, then wash and dry the leaves thoroughly. Scallops with verjuice butter sauce Maggie's note Ensure the butter for the icing is very soft but not melted. 2 VERJUICE BUTTER SAUCE To start the sauce, place the shallots and verjuice with a pinch of sea salt flakes in a small saucepan; simmer until the liquid has reduced and is syrupy. Pile six scallops onto each mound of spinach, then surround with the verjuice butter sauce. [Extracted from the article]

NO-BAKE CHOC-CARAMEL CHEESECAKE SERVES 8 PREP 20 MINS + CHILLING • 200g block Caramello chocolate • 205g pkt Oreo biscuits • 100g butter, melted • 1½ tsp powdered gelatine • ¼ cup boiling water • 500g cream cheese, softened, chopped • ½ cup caster sugar • 1 tsp vanilla essence • 1 cup thickened cream • 100g dark chocolate, melted, cooled • 300g jar salted caramel sauce • whipped cream, to serve 1 Place Caramello in freezer. CARAMEL PEAR CRUMBLE CAKE SERVES 8 PREP 20 MINS COOK 1 HOUR 10 MINS • 185g unsalted butter, softened • 1 cup brown sugar • 2 eggs • 1 cup self-raising flour • ¾ cup plain flour • 1 tsp ground ginger • 380g can caramel top'n'fill • 5 pears, peeled, cored, 1cm slices • icing sugar, whipped cream, to serve CRUMBLE • 2/3 cup brown sugar • ½ cup plain flour • ½ cup rolled oats • 1 ½ tsp mixed spice • 75g cold butter, chopped 1 Preheat oven to 180°C. 6 CARAMEL CUSTARD Whisk caramel and custard until smooth. 7 CARAMEL DRIZZLE ICING In a saucepan, heat sugar, butter and milk on low, stirring until sugar dissolves. [Extracted from the article]

The document titled "SIMPLE Sunday dinner" provides three recipes for a make-ahead roast, a potato and shallot gratin, a rolled lamb shoulder with feta and apricots, and a lemon drizzle meringue cake. The potato and shallot gratin involves layering potatoes, shallots, and cheese in a baking dish and baking until golden. The rolled lamb shoulder is filled with a stuffing made of leeks, spices, chickpeas, spinach, apricots, feta, and herbs, then roasted and served with reduced juices. The lemon drizzle meringue cake combines a lemon sponge with lemon curd and a meringue topping, and is baked until golden. [Extracted from the article]

This document titled "Quick and easy EGGS" provides three different recipes for egg dishes: Tomato and feta scramble, Spanish eggs Florentine, and Green shakshuka. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The document also provides nutritional information for each dish. These recipes offer a variety of flavors and can be enjoyed for brunch, lunch, or dinner. [Extracted from the article]

This article from Food & Wine provides a guide to making the best version of the classic pasta dish, carbonara. The article explores different variations of the recipe and offers tips for achieving the perfect texture and flavor. It recommends using a combination of whole eggs and egg yolks, a mix of Parmigiano-Reggiano and Pecorino Romano cheeses, and guanciale as the cured pork element. The article also provides a step-by-step recipe for making spaghetti carbonara, along with suggestions for wine pairings. [Extracted from the article]