Chocolate and tahini cookies

Ingredients

  • unsalted butter 100g, at room temperature
  • caster sugar 100g
  • golden syrup 60g
  • sesame oil 1 tsp
  • fine sea salt ¼ tsp
  • plain flour 175g
  • cocoa powder 30g, plus extra for rolling
  • bicarbonate of soda ½ tsp
    TAHINI FILLING
  • unsalted butter 45g, at room temperature
  • white chocolate 45g, melted
  • tahini 45g
  • icing sugar 125g, sifted
  • milk 1 tbsp

Lemon Iced Tea

Ingredients

  • 2 large lemons
  • 1 1/4 cups sugar
  • 2 cups fresh mint leaves, plus more for garnish
  • 6 black tea bags
  • 1/2 cup fresh lemon juice

Directions

  1. Using a vegetable peeler, remove bright yellow peel from lemons. Combine lemon peel and sugar in a medium saucepan with 1/2 cup water and bring to a boil, stirring to dissolve sugar. Lower heat and simmer 2 minutes. Remove from heat and stir in mint. Cool to room temperature; strain.
  2. Steep the tea bags in 4 cups of boiling water, covered, for 5 minutes. Then remove tea bags. Stir in syrup, lemon juice, 4 cups cold water, and ice cubes. Serve in tall glasses filled with ice and a few mint leaves.

Penne With Arrabbiata Sauce

Ingredients

  • Kosher salt
  • 1 pound (450g) penne pasta
  • 3 tablespoons (45ml) extra-virgin olive oil, plus more as desired
  • 1 medium clove garlic, crushed
  • 1 (28-ounce; 794g) can whole peeled tomatoes, crushed by hand (see note
  • 2 ounces (60g) finely grated Parmesan cheese, plus more for serving
  • Small handful minced flat-leaf parsley leaves

Directions

  1. In a medium saucepan of boiling salted water, cook penne until just short of al dente, about 1 minute less than the package recommends.
  2. Meanwhile, in a large skillet, combine oil, garlic, and pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
  3. Add tomatoes, stir to combine, and bring to a bare simmer. When pasta is ready, transfer it to sauce using a strainer or slotted spoon. (Alternatively, drain pasta through a colander, reserving 1 cup of cooking water. Add drained pasta to sauce.)
  4. Add about 1/4 cup pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.)
  5. Continue cooking pasta until sauce thickens and begins to coat noodles, then remove from heat and toss in cheese and parsley, stirring vigorously to incorporate. Stir in a drizzle of fresh olive oil, if desired. Season with salt and serve right away, passing more cheese at the table.

Peanut butter thumbprint cookies

Ingredients

  • smooth peanut butter 100g, plus 3 tbsp extra for the tops
  • eggs 2
  • golden caster sugar 100g
  • vanilla extract 1 tsp
  • plain flour 260g
  • baking powder a pinch
  • seedless raspberry or strawberry jam ½ jar

Directions

  1. Heat the oven to 180C/fan 160C/gas 4. Tip the peanut butter, eggs, sugar and vanilla into a food processor and whizz until smooth, add the flour, baking powder and a pinch of salt and pulse until it forms a ball. Roll the dough into 30 walnut-sized balls, and push your thumb into the middle of the cookies, as you put them onto a baking sheet lined with baking paper. Add ¼ tsp peanut butter into the indent in the cookies, mix the jam to loosen it, and spoon small blobs on top of the peanut butter.
  2. Bake for 8-10 minutes, until they look dry, and starting to crack. Cool on the baking sheet for a few minutes, before cooling on a wire rack.

No-Bake Pumpkin Cheesecake

Ingredients

  • 1 package (11.1 ounces) no-bake cheesecake mix
  • 1/3 cup butter, melted
  • 2 tablespoons sugar
  • 3/4 cup milk
  • 3/4 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Whipped topping
  • Additional cinnamon, optional

Directions

  1. Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 10 minutes.
  2. Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes.
  3. Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired.

Triple Cheese Twists

Ingredients

  • 1 package (16 ounces) spiral pasta
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 6 tablespoons butter, divided
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk
  • 1 can (14-1/2 ounces) vegetable or chicken broth
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup bread crumbs
  • 1/2 teaspoon Italian seasoning

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute onion and garlic in 4 tablespoons butter until tender. Stir in the flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted.
  2. Melt the remaining butter; stir in bread crumbs and Italian seasoning. Drain pasta; toss with cheese sauce. Sprinkle with seasoned bread crumbs.

Baileys Milkshake

Ingredients

  • 2 cups chocolate ice cream softened
  • 4 tbs chocolate sauce to taste
  • 2 cups milk
  • 80 ml Baileys Irish cream
  • 1 can whipped cream to serve
  • 1 handful mini marshmallows to serve
  • 1 sprinkle dark chocolate grated to serve
  • 2 mini wafer cones to serve
  • 2 tbs Baileys Irish cream to decorate

Directions

  1. Drizzle chocolate sauce down the sides of two 375ml tall glasses.
  2. Combine the ice cream, milk and Baileys in a blender and blend until smooth. Pour into the glasses.
  3. Top with the cream, a drizzle of Baileys, mini marshmallows and grated chocolate. Serve immediately with mini wafer cones, if you like.

Tips: Use mini wafer cones dipped in melted dark chocolate.