u/GoodFood

Fresh, light and zingy pasta dish. Mix it up and serve it straight away or serve cold as a pasta salad if you prefer. Recipe in the comments.

The test kitchen has been buzzing lately with Christmas dinner recipe testing! Here's a peek at some of the recipes coming to you from us this year (before we ate it for lunch!) 🎄☃️🎁

Made this with some tomatoes that needed using, I'll pop the recipe in the comments.

What's for lunch? What about griddled pears, piled on toast with goat's cheese, walnuts, chives and a drizzle of balsamic vinegar? Find the recipe in the comments or let us know what you're having for lunch today.

Do you make chutney and/or jams to preserve the season? This one is really nice to make as a gift and goes well with cheese and cold meats. I'll post the recipe in the comments.

Need a bit of a showstopper of a pudding this week? What about this cheesecake with summer apricots, white chocolate and a shortbread biscuit base. I'll pop the recipe in the comments.

An easy and satisfying pasta dish, great for midweek. I'll post the recipe in the comments 🍝

Thought it might be nice to choose a recipe from our archive to bake each month! If you give it a go do post the results in the comments below. Happy Baking!

RECIPE:

Ingredients 

• 175g soft butter
• 175g golden caster sugar
• 3 eggs
• 140g self-raising flour
• 85g ground almond
• 140g amaretti biscuits roughly broken
• 250g punnet raspberry

To serve

• icing sugar to dust
• 142ml carton single cream

Method

1. Preheat the oven to fan 140C/conventional 160C/gas 3. Butter and base line a loose-bottomed 20cm round cake tin. Put the butter, caster sugar, eggs, flour and ground almonds into a large bowl. Beat using an electric hand whisk until all the ingredients are well blended.
2. Spread half the cake mixture in the lined tin. Scatter over half of the amaretti biscuits then a third of the raspberries. Very lightly press into the cake mixture.
3. Dollop dessertspoonfuls of the remaining cake mixture over the amaretti and raspberries and spread evenly. Scatter the remaining amaretti and half the remaining raspberries over the top. Bake for 55-60 minutes, until a skewer inserted into the centre comes out clean.
4. Cool for 15 minutes in the tin. Run a knife round the edge and turn out. It will keep in a covered container in the fridge for up to 2 days.
5. To serve, remove from the fridge an hour before serving and lightly dust with icing sugar before bringing to the table. Serve with the remaining raspberries and a little single cream.

Save, make and rate: https://www.goodfood.com/recipes/raspberry-amaretti-crunch-cake 

Lovely side salad to serve with whatever main you like - meat, fish, cheese, tofu etc...this salad is packed with summer flavour and colour. Recipe in the comments 🙂

What's become your new go-to ice cream, lolly, sundae or ice cream sandwich this summer? On our substack this week, contributor Ao Lan Guo explores the latest in ice cream innovation. Read the full article here https://goodfoodeveryday.substack.com/p/melting-point

Really tasty warm salad made with mostly store cupboard ingredients. Recipe in the comments below.

Need a showstopper dessert but don't want to turn the oven on in the heatwave? No problem, try this pretty and fun ice cream cake! I'll pop the recipe in the comments. 🍒🍦☀️

Fresh, crunchy and spicy chicken salad. I'll pop the recipe in the comments below.

What's for lunch? What about a warm flatbread loaded with a pizza inspired salad? Recipe in the comments.

Great as a base for an easy midweek meal or a lovely option for an impromptu picnic. Find the recipe in the comments below.

🍊🍫Made extra special and even more orangy with a little bit of marmalade added to the jelly in the middle. I'll post the recipe in the comments if you'd like to make them yourself.

Need a quick and easy dinner this week? What about this teriyaki tofu, served with rice or noodles and ready in a flash. I'll pop the recipe in the comments.