Get the latest recipes from Nuggle http://www.grouprecipes.com/people/nuggle While not wholly traditional pesto ingredients, the name refers mostly to the texture of the vinaigrette. The combination was inspired by the original Green Goddess Dressing. http://www.grouprecipes.com/66437/spring-vegetables-with-green-goddess-pesto.html Living up to their title, these cookies are unbelievably tender. A great candidate for ice cream sandwiches - with a dulce de leche filling perhaps? Although I specify chunky peanut butter, that was only for personal preference. This recipe would work perfectly well with smooth. http://www.grouprecipes.com/66436/soft-and-chewy-peanut-butter-cookies.html This succulent spread of sweet blackened eggplant and barely-caramelized onions is lifted by handfuls of grassy cilantro and spiky rings of green chili. Simple to make yet boundlessly versatile, it can be served as a vegetable offering in an Indian meal, combined with spiced ground meat (keema) for something more substantial, mixed with thick yogurt and topped with ground toasted cumin for a dip, or simply spread on griddled flatbread for a quick snack. My http://www.grouprecipes.com/47864/roasted-eggplant-spread.html My own recipe; a buttery crust that gives way to a filling more subtle in its sweetness than other versions, with just enough spice to add some resonant warmth. An offering that is everyday but just a bit special, and altogether satisfying. As laziness is an integral part of comfort cooking, the version pictured used frozen berries and their juices; resulting in a luscious sort of fruit slump on the plate. If you prefer a less juicy version, defrost and drain the berries before adding to the filling http://www.grouprecipes.com/42435/apple-and-mixed-berry-crumble.html This cake is dense and moist, with the fine texture of a pound cake. The richness of butter and cream cheese is underscored by mellow almond and luscious bits of white chocolate that only almost melt into the batter. Perfect on its own, sublime when topped with raspberry sauce, and decadently stodgy as the base of a midwinter trifle - it is sure to send more than one heart aflutter. http://www.grouprecipes.com/42434/white-chocolate-almond-cake.html My interpretation of recipes from Nigella Lawson and Tyler Florence. I had not intended to share this recipe, but after tasting it I decided it was worthy of a feature - rich enough to feel a bit special and celebratory, still fresh with bright lemon and peppery ribbons of green. My sincere apologies; some of the ingredient quantities are estimates as I did not weigh and measure as I cooked, as I usually do. http://www.grouprecipes.com/32258/linguine-with-crab-and-artichokes.html This recipe yields a meltingly moist loaf with a cake-like texture. However it may look though, do not be fooled. This bread is not the overly sweet, dessert variety. The perfect partner to coffee, it is much more subtle in its charm. Studded with moist chunks of banana, their richness undercut by the acid twang of yogurt, this was the sort of loaf that sits on the counter with a knife nearby. Notes: • I used well-drained 1% yogurt. • For the loaf pictured, the pan was the darker metal kind. For that reason, I reduced the oven temperature by about 15 degrees F to keep the exterior tender and golden. If this is the case with yours, you may need to adjust the cooking time accordingly. http://www.grouprecipes.com/16574/yogurt-banana-bread.html Notes: I use these little 150ml pots that I'm terribly fond of as the cakes will soufflé up just a bit and offer a charmingly springy top. However, you can also use a slightly larger ramekin (though I would not go larger than 250ml or 1 cup) for a denser, more deeply cracked fondant. http://www.grouprecipes.com/14059/espresso-and-chocolate-fondants.html I have fallen in love with soufflés, with their luscious eggy density and slightly tender belly. This corn and cheddar version has been a favourite since first taste. With a subtle background heat playing off of the sweetness of fresh corn, it is a wonderful balance of flavours for a light summer supper. The procedure is surprisingly simple and forgiving; stir the roux patiently, do not overwhip your egg whites, fold the batter gently. Bake until set without peeking in the oven, and your bravery will be rewarded with awe at the table. Notes: • For a more impressive crown to your soufflé, rather than one that will just coyly peek over the edge of the dish as seen here, use a slightly smaller ramekin. • When folding in the egg whites, I usually let a few streaks of white to remain for my first two additions as I know those will dissipate with the last addition. This allowance will prevent you from overworking the batter and deflating the volume. http://www.grouprecipes.com/12717/sweet-corn-and-white-cheddar-souffle-with-herbs-and-chili.html When recently bestowed with not one, not two, but three baskets of garnet-hued cherries, I felt the little jewels deserved a bed of buttery cake to fully appreciate their depth and colour. Sweet and plump, the gorgeous orbs almost melt, turning luscious and silky while staining the almond-rich batter with their juices. Notes: • For the photograph, I used two 11"x8"x1" removable bottom tart pans. The cakes took about 30 minutes to bake. • Alternatively, lightly toast the almonds in a dry pan before topping the tart. • Other fruits, plums and apricots for example, can be substituted. http://www.grouprecipes.com/11809/almond-butter-cake-with-cherries.html