Importance Score: 20 / 100 🔵
Quick Dessert Solution: Microwave Sticky Toffee Pudding
Counter space limitations have led to a kitchen without a microwave oven, prioritizing tools like a cutting board, electric kettle, and coffee grinder. Cold leftovers are frequently acceptable, a matter of personal preference and convenience. However, rice is an exception, typically transformed into dishes such as fried rice or crispy rice to avoid consuming it chilled.
Occasionally, a recipe underscores the utility of microwave cooking. Currently, Ali Slagle’s microwave sticky toffee pudding recipe is one such example, eliciting a momentary desire for a microwave.
Traditional sticky toffee pudding, a celebrated dessert encompassing a moist, cakelike base, rich buttery sauce, and soft dates, is undoubtedly achievable. However, it demands approximately one hour of preparation. When dessert cravings arise with urgency, Slagle’s microwave adaptation, designed for individual or dual servings, provides a solution in just 10 minutes. Consider this rapid sticky toffee pudding for an expedited dessert.
Featured Recipe
Microwave Sticky Toffee Pudding
Further Microwave Dessert Ideas:
-
Samantha Seneviratne’s chocolate pudding cake: Renowned for its exceptionally gooey texture.
vCard.red is a free platform for creating a mobile-friendly digital business cards. You can easily create a vCard and generate a QR code for it, allowing others to scan and save your contact details instantly.
The platform allows you to display contact information, social media links, services, and products all in one shareable link. Optional features include appointment scheduling, WhatsApp-based storefronts, media galleries, and custom design options.
-
Ali’s Nutella pudding cake: A three-ingredient marvel, prepared in a mere five minutes.
-
Melissa Clark’s effortless lemon curd: Utilizing brief microwave intervals and whisking to create a silky, smooth spread.
Dessert is settled. For a main course, consider Sheela Prakash’s honey-garlic salmon with grapefruit. This swift recipe enhances roasted salmon fillets with a gremolata-inspired relish, substituting grapefruit for the conventional lemon, lending a rosy, floral note. For dedicated followers of New York Times Cooking recipes, this represents the third installment completing the Grapefruit Trio, forming a cohesive supper group with Andy Baraghani’s sticky miso salmon bowl and Ali’s miso-butter chicken.
A recent interest in mushrooms has developed—attributable to Tanya Sichynsky’s “mushroom week” Veggie newsletter and a memorable maitake au poivre experienced during a recent dinner. Consequently, a bookmark has been placed for Ali’s new mushroom and egg donburi. This recipe effectively utilizes dried shiitake mushrooms, often pantry staples, while repurposing the mushroom rehydration liquid as dashi broth.
For those seeking to enrich the mushroom element with poultry, Melissa’s wine-braised chicken with mushrooms and leeks is recommended. Inquiring with Melissa regarding substitutions, sour cream can replace crème fraîche with a stipulation: “Avoid simmering post-sour cream addition to prevent sauce separation. Crème fraîche exhibits greater stability.”
Finally, while peak cabbage season may be concluding, cabbage’s enduring nature (or perceived longevity in refrigerator storage) is acknowledged. Melissa Knific’s cabbage steaks serve as an ideal base for utilizing leftover dressings and sauces. Envision them presented in a shallow pool of herby green sauce, drizzled with miso vinaigrette, or adorned with charmoula. Cabbage remains a favored vegetable.