Party Recipes (Most Popular)
An Asian-fruits inspired version of the Austrian strudel pastry, filled with Asian pears, lychees and raisins.
A version of my all-time favourite dessert by LaRocca cakes. True decadence, very rich even with the use of lighter ingredients!
An exotically different way of making candy... almost like a layered marzipan! Sweet with a coffee and chocolate kick, but cut small squares!
Top these with a jam glaze, if you like - I keep mine plain for the full peanut butter experience.
A gluten free, firm-polenta like bread made with chickpea flour for a delicious herb and garlic treat!
Enjoy as a light and delicate drink, great with a Sunday brunch or with a touch of rum for a sweet n sour nightcap!
An unlikely cast of characters here - black beans, blackened bananas, stevia extract and no flour! Don't be put off by the weird list, though -these things are fudge to the extreme and absolute heaven on a plate.
You've got to love the fresh, sweet and tangy flavour of artichoke hearts and tomatoes. When they're sauteed with a bit of wine, garlic and herbs the combination really becomes striking, and perfect on your favourite pasta or rice.
Adapted from Martha Stewart, these chewy, creamy balls of heaven are coated in a crunchy rice cereal and coconut layer that keeps them separate and prevents them falling apart in your hands. You definitely want to chill these for a good 2 hours or so before serving though!
Black kale, black garlic, black radish, black vinegar, black lentils, black rice, black pepper and black sesame seeds go into this hearty salad! If you've ever wanted to entertain your "dark side" this is a great way to do it - even though the black radish is white inside.
Original recipe is from the Canadian branch of the California Walnuts Commission. I cut down the recipe since I only had one egg and tinted the shells green and the filling yellow for a Springtime feel. Note the filling does contain a small amount of alcohol.
I love this recipe - it is so versatile and easy, everything goes from blender to saucepan, there's no fuss about cooking egg yolks properly, and using tapioca starch means that you can freeze it or bake it and it won't separate! My "soused" version uses my marinated strawberries and has flavour hints of the liquor I used (the alcohol dissipates though). Adapted from http://www.chocolatemoosey.com/2012/06/04/
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Cashews, coconut oil and tofu form a rich and creamy mixture perfect for your next carrot cake. Makes enough to generously fill and frost a 3-layer cake or 24 cupcakes.
White meat chicken makes the base for these delicious and unique burgers, riddled with fresh blueberries and served on soft rolls. For the "Berry-MORE" experience, use my "Cranberry - Sweet Potato Buns" to serve.
Cheap as chips...er beans! You have unlimited potential here in terms of flavour - try honey, or salt and vinegar, or even wasabi! No need to pay the crazy prices for a healthy snack now! This also works with any type of bean, my current favourite is kidney - they taste like fries!
Eggless, but rich with dairy and silken tofu, this cake also gets a little extra "pep" from butterscotch chips, oat bran and wheat germ.
Have leftover melon from a dinner party or brunch? This simple syrup is a fast and inexpensive way to keep the party going into the next event!
Adapted slightly from Mad Hungry Cravings, this tangy pseudo-pound cake is tender and moist, with a delicate sweetness from honey and a nutty note from spelt flour. Simple enough for mid morning coffee and elegant enough to dress with frozen yogurt and berries for dessert!
An elegant savoury garnish for blini or sushi. You will need a plastic syringe or squeeze bottle.
An easy, low-fat granola-type of breakfast made with unsweetened cherry juice and honey! Also makes a great topping for ice cream.
Adapted from The Book of Jewish Food by Claudia Roden.
A simple, fudgy almond brownie bar made with a silken tofu and brown sugar base. Great for parties where allergies are a problem!
The decadence of salty caramel blends effortlessly into a creamy butter base, making a perfect topping and filling for pecan, banana or chocolate cakes!
A very unusual, creamy orange cheesecake that's great for playing "guess that secret ingredient!" Gluten free as an added bonus, and rich with egg yolks and cream cheese. Recipe came from a card in Eggchef's mom's recipe box.
When luscious chocolate, sweet red cherries and rich Zinfandel wine combine, what do you get? The most Zinful, fudgey, romantic treat on the planet!