Andrew Ayris

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Molten-middle Lindor fondants - delicious. magazine

INGREDIENTS<p>200g unsalted butter, melted, plus extra for brushing<br>• 10g cocoa powder for lining the moulds, plus extra to serve<br>• 150g good quality dark …

How to cook a goose

With Christmas fast approaching, the good old-fashioned goose is making a big comeback for the 2017 festive season.<p>If this classic bird is not an …

Smoky Grilled Tofu with Hoisin Sauce

Grill your tofu in a tangy Asian hoisin-based sauce for an unusual vegetarian and vegan barbecued tofu recipe. Perfect for your vegetarian or vegan …

Recipe: Make-Ahead Eggnog French Toast Casserole

Make-Ahead Eggnog French Toast Casserole<p>Serves 8 to 10<p>1 loaf challah or brioche (about 16 ounces), cut into 1-inch thick slices <br>4 tablespoons …

How to make the perfect Yule Log, as served at The Dorchester

Simple, step-by-step instructions for how to make this real show-stopper of a yule log recipe, courtesy of The Dorchester's pastry chef Nicolas …

Buffalo Chicken Bites

How to Make It<p>Step 1<p>Prepare the chicken: Combine chicken and buttermilk in a large bowl; toss to coat. Cover and chill 1 to 2 hours.<p>Step 2<p>Prepare the …

Blackout Cake

According to legend (a.k.a. the Internet), this decadent chocolate cake was first created by Ebinger’s bakery in Brooklyn, New York, and named after the blackout drills during World War II. To re-create it, we learned that patience is key: giving all the separate components time to chill yielded …

Dessert

Taste Beyond The Tongue

Best Ever Brownie Bottom Cookie Dough Cheesecake

Steps<p>1<p>Done<p>BROWNIE LAYER:<p>Preheat oven to 350 degrees F. Line bottom of a 9" springform pan with parchment paper and spray paper and sides of pan with …

Taste Beyond The Tongue

Taste Beyond The Tongue