Raspberry & Milk Chocolate Cheesecake

Ingredients 180g digestive biscuits 75g melted butter 100g milk chocolate 300g cream cheese 200ml double cream 75g sugar 150g raspberries Icing sugar Chocolate melted - To serve (optional) Directions: 1. Crumble the digestives in a food processor 2. Add the melted butter and mix well. 3. Place in a 20cm flan ring with a push-up base and pat down with the back of a spoon. 4. Melt the chocolate in a microwave or a glass bowl set over a pan of simmering water. 5. Mix the cream cheese, cream and sugar together until smooth. 6. Add the raspberries (or equivalent) and stir in, then add the melted chocolate and quickly swirl through. 7. Spoon into the flan ring and smooth the top with a palette knife, then place in the fridge and chill for two hours. 8. Serve dusted with icing sugar and a little melted chocolate if you like.

Chocolate Brownie with Caramel Bananas

Ingredients: One portion of brownie cake 31g of butter 31g of dark chocolate 10g flour 1 egg 40g white sugar One banana 25g peeled bananas 6gm of butter 6gm of brown sugar Directions: - Place the butter and dark chocolate in a heatproof bowl. - Fill a pan with hot water and place the bowl of butter and dark chocolate over the pan of water, making sure the bottom of the bowl does not touch the water stir the chocolate and butter together until they are melted. - Whisk the egg and sugar when the chocolate mixture is melted put it aside and let it cool for 10 minutes. - Slowly start adding the butter and chocolate mixture to the egg mixture keep stirring until completely mixed. - Add the flour and mix well. - Add some grease proof paper or grease a backing tray with some butter and add the mixture place in the oven for an hour and a half on 130 f. - Make sure the mixture is ready by placing a tooth pick or fork and if it comes out dry its ready. - Leave it to cool for ten minutes. - Cut into 24 cubes. For the caramelized bananas - Heat the butter and brown sugar. - Cut the bananas into small pieces and add to the butter and brown sugar mixture until it is coated. - Remove from heat. - For serving heat the brownie and add some chopped caramelized bananas.

Easy Prawn Laksa Soup

Ingredients 20 raw prawns with shells and heads on 3 tbsp vegetable oil 3 tbsp laksa paste (see below) 400ml can coconut milk Juice of 2 limes 1 tsp sugar 2 tbsp Thai fish sauce (nam pla) 200g Chinese medium egg noodles .1/4 cucumber, cut into thin strips.Small bunch of fresh coriander For the laksa paste 2 red chillies, deseeded if you like 2 garlic cloves, roughly chopped 2.5cm piece ginger or galangal, roughly chopped 4 small shallots, roughly chopped 1 stick lemongrass, outer layer discarded, roughly chopped 1 tbsp Thai fish sauce (nam pla) 50g ground almonds Directions: Step 1. Make the laksa paste by blitzing all the ingredients in a processor to a rough-textured paste. Set aside 3 tablespoons and keep the rest in the fridge for up to 2 weeks.If you don’t want to make your own laksa paste, you can buy it from major supermarkets or use a good Thai curry paste instead. Step 2. Remove the heads and shells from the prawns – leave the tail-shells on. Pop the heads and shells into a pan with 750ml cold water and simmer for 30 minutes. Strain the stock into a jug, discarding the solids. Step 3. Heat the oil in a large pan or wok over a medium heat. Add the prawns and fry for 2 minutes. Add the 3 tablespoons laksa paste and fry for 2 minutes more. Add the coconut milk, lime juice, sugar, fish sauce and shellfish stock and gently simmer. Step 4. Blanch the noodles in boiling water for a few minutes, drain and divide between bowls. Top with the prawns and their soup, then garnish with the cucumber and coriander to serve.

Chocolate nests

Ingredients • 100g butter, cubed • 1 tbsp cocoa powder • 50g milk chocolate buttons • 75g golden syrup • 4 Shredded Wheat • 36 mini chocolate eggs Directions: 1. Put the butter into a medium bowl, then add the cocoa powder, chocolate buttons and golden syrup. Microwave on high for 1 minute 30 seconds, or until melted, then stir to mix everything together. 2. Hold 1 Shredded Wheat over the bowl and squeeze in your hand to crumble it in. Repeat with the other 3 Shredded Wheat. Stir to mix evenly. 3. Line the patty tin with 12 paper cake cases and put a generous tablespoonful of mixture into each of the paper cases. Press the centre of each nest with your fingers to make a slight dip, then arrange 3 mini chocolate eggs in each of the dips. Chill for 30 minutes before eating. Tips: For this recipe you’ll need a 4.5cm wide, 2.5cm deep 12 -bun patty tin (a small fairy cake tin) and 12 paper cake cases.

Grilled pizza with pesto, tomatoes and mozzarella

Ingredients: 1 pound prepared pizza dough, preferably whole-wheat 1/2 cup prepared pesto 4 ripe plum tomatoes, thinly sliced 4-6 slices mozzarella Freshly ground pepper, to taste 1/4 cup lightly packed fresh basil leaves, torn Directions: Heat grill to medium-high. Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill. Lay crusts on grill (they won’t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes. Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately. Serves 4 Prep time 30 minutes

It is also very easy to make and takes very little time to cook. .Seafood Kebab with Herbs This is a very delicious and different seafood dish. Parsley Time of preparation: 35 minutes Time of cooking: 10 minutes Serving: 4 Ingredients : 16 Fish.Heat broiler and broil for about 10 minutes until breadcrumbs are golden and seafood is done turning skewers during cooking to cook all sides. Tip: You can get any type of fish steaks and cut it into cubes. pepper. Serve immediately with French fries or rice. bodies only 3 tbsp Parsley. Wash calamari and cut into squares. Add garlic mixture to seafood and mix well. Wash fish cubes well. Calamari. and basil and hammer to form a paste. Shrimp. It is half way between grilled and fried cooking.Arrange shrimp. cumin and lemon juice and stir. fresh. Wash shrimp well. 2 fish cubes and 2 calamari squares.Arrange skewers on a baking sheet and sprinkle breadcrumbs generously on all sides of seafood skewers. Or you can get a whole fish and cut cubes from the fish flesh. put garlic cloves. . Refrigerate for 1 hour. You can also use a food processor to make the paste. . chopped 4 tbsp Lemon Juice 1/4 cup Olive Oil 2 tbsp Basil. . chopped 1 tsp Cumin. Cuisine: Egyptian Main ingredients: Fish. . Add olive oil gradually and stir to form sauce. large size 2 Calamari.Peel and devein shrimp. (optional) 1/4 cup Breadcrumbs Rich Bake 6 Garlic Cloves Salt and Pepper Directions : . parsley. Basil. .Add salt. cubes (3 x 3 cm) 16 Shrimp. fish cubes and calamari squares alternatively on skewers so that each skewer will have 2 shrimp.In a pestle and mortar.

Mix in the ground turkey and saute ten minutes. add onion and green pepper and saute until onion is translucent. butter 1 sm. Sprinkle with salt and sugar. bottled barbecue sauce 2 tbsp. sugar 1/3 c. Stir in barbecue sauce and chili sauce. lettuce and diced tomatoe as desired. salt 1/4 tsp.Ground Turkey with BBQ Sauce Ingredients: 2 tbsp. chopped 1/2 green pepper. melt butter. chili sauce 4 sandwich bread Directions: In a medium skillet. Serve in sandwich bread of your choice. Cover and simmer for 20 minutes. onion. . ground turkey 1/2 tsp. You can add shredded cheese. chopped 1 lb.

Salt.5 eggs . Boil some water and plunge the tomatoes into it for a few seconds so that you can remove the skins. . 5. 7. then peel them. Melt half the butter in a frying pan.300g of mushrooms (a mixture of field or woodland varieties) .5dl of milk . pepper Preparation: 1.0. Carefully wash the mushrooms and cut into small pieces.30g of butter . 4. 6. 8. 2. and pour the beaten eggs over the top. Beat the eggs. 3. the cream and the milk in bowl.5dl of cream . Add the tomatoes and continue cooking to allow the water to evaporate.2 tomatoes . add the mushrooms and leave to brown for a few minutes. Mix in vigorously and leave to simmer over a low heat until it reaches the right consistency.Scrambled Eggs with tomatoes and mushrooms Preparation time: 10mins Cooking time: 15mins Ingredients for 2 people: . Add the remaining butter to the mushrooms and tomatoes. Refresh the tomatoes in cold water. chop them up and remove the seeds.0. then season with salt and pepper.

Spoon batter into muffin cups. *If you do not have fresh strawberries. you can use frozen strawberries that you have thawed and drained. Bake 15 to 20 minutes or toothpick clean test.Strawberry Muffins Ingredients: 2 1/2 cups fresh strawberries 1 1/2 cup sugar 1 cup vegetable oil 1 tsp. 2. Add vanilla. Or any berry for that matter. Stir in other ingredients just until moistened. Stir in sugar. 4. Heat oven to 225 C. Grease bottoms of 24 muffin cups or line with paper cups. Slightly smash strawberries in large bowl. 3.1 of vanilla 3 eggs 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon Directions: 1. oil and eggs until mixed. .

flour.Combine eggs. 2.Cool 10 minutes before cutting into squares . 4. melted 1 cup milk 1 teaspoon baking soda 1 package frozen spinach. Beat well. 5.Add spinach and cheese. mix well. Bake at 180 degrees for 35 minutes. thawed.Pour spinach mixture over butter and combine. drained and chopped 1 cup shredded Chedder or Mozzerella cheese 3 eggs 1 cup flour Directions: 1. milk.Spanish Squares Ingredients: 1/4 cup butter.Pour melted butter into a rectangular pan. 3. and baking powder.

Sesame oil Preparation: 1.600g tender beef . oyster sauce. Add the beef and the marinade. Season with salt and pepper. Grate the ginger. heat the sesame oil and sauté the onions and green pepper for 30 sec.2 tbsp soy sauce .Cantonese beef noodles Preparation time: 20 min + 30 min for the marinade Cooking time: 10 min Ingredients for 4 people: .1 tbsp fresh ginger . and sauté on a hot flame for 4 min. garlic. Place the beef strips in a container with the ginger. .1 large green pepper . drain and keep hot. 4. In a wok.2 chopped spring onions .1 tsp chilli-infused oil .Salt and pepper . 3. soy sauce and chilli-infused oil. and cut the green pepper into pieces.240g Chinese wheat noodles . 8.4 garlic cloves . 6. 2. Cut the beef into strips 4cm by 1cm. then leave to marinade for 30 min. 7. Cook the noodles. cut the garlic into thin slices.3 tbsp oyster sauce . 5. Mix with the noodles and serve.

2. Melt the chocolate in a bain-marie. Mix the eggs and the sugar together. 5. Place in the oven at 180°c for 30 minutes. . Then.1 natural yogurt .Chocolate and quinoa fondant cake Preparation time: 45mins Cooking time: 30mins Ingredients for 4 people: . Incorporate the ground almonds and the quinoa flakes. 4. add the yogurt. Tip: Serve the cake sprinkled with the grated coconut.200g of dark chocolate .70g of ground almonds .4tbsp of grated coconut Preparation: 1. Mix the mixture together with the melted chocolate.120g of sugar . 3.100g of quinoa flakes .6 eggs .

the lemon zest. the vanilla then the eggs and the yolks. 4. 3. beating in briefly each time: the sugar and vanilla flavoured sugar. 7. 2.Zest of ½ a lemon. 5. until nice and smooth. spread the mixture around the bottom of a flan dish and pack down firmly. one by one. Remove from the oven and leave it to cool completely before removing from the flan dish and placing it in the fridge. Switch off the oven but leave the cheesecake in it for another hour. . finely grated .125gr of thick fresh cream Preparation: 1. reduce the temperature to 100ºc and leave to cook for 1 hour.1 large tbsp of vanilla essence . Then add the other ingredients. Place in the oven for 10 to 15 minutes. the flour.100gr of shortbread biscuits . 8. with the door ajar. add the melted butter. Whisk the cheese for 30 seconds using a mixer or blender. After 15 minutes. then keep to once side. Pour the whole mixture into the flan dish and place in the oven. Crush the biscuits.750gr of spreadable cheese (like Philadelphia) .150gr of caster sugar . 6.1 sachet vanilla flavoured sugar .40gr of melted butter . Increase the temperature of the oven to 200ºc.3 eggs + 2 additional yolks .2 level tbsp of flour . Preheat the oven to 180ºc. Finally add the fresh cream.New York Cheesecake Preparation time: 40mins (+ several hours in the fridge) Cooking time: 1hr 15mins (+ 1hr with the oven door ajar) Ingredients for 6 to 8 people: .

2-Slice the chicken breasts into long strips and then cut into cubes. Heat the oil in a pan and cook the chicken quickly over high heat until browned. season with salt and pepper to taste. grated Steps: 1-Trim the chicken of excess fat and tendons. chopped 3 beef slices. Drain chicken on paper towels and set aside. tomato mixture and sour cream. chopped 440g Goody peeled chopped tomato can 1/3 cup (90g) sour cream 1 ½ cups (185) cheddar cheese.4 Baked Chicken Pasta Serves 6 Ingredients: ¾ Goody Elbows Pasta pack (Shape 19) 4 chicken breast fillet ¼ cup (60ml) olive oil 1 onion. Cook the macaroni in a large pan of boiling salted. chopped 1 carrot. Shape: 19 Difficulty: Normal Time: 60 minutes . chicken. bring to a boil and simmer for 5 minutes. Remove from the heat. carrot and beef to the pan and stir over medium heat for 10 minutes. Tip: For a more fulfilling meal. add Pipe Rigate pasta (Shape 16) to the macaroni elbows. Preheat the oven to 180 C water until al dente (slightly chewy) and drain. chopped 2 zucchini. 3-Combine pasta. Bake for 20 minutes or until golden and cooked through. Add the zucchini and tomatoes. Add the onion. Spread into a shallow ovenproof dish and top with cheese.

Chop the onions and garlic and place them into a bowl stir in the mustard . honey. ketchup. yoghurt. 2. curry. parsley and spice with pepper. 3.Wash the fillets and pat them dry. . Cover the fillets with the marinade and place into a sealed container and put them into the refrigerator for 2 hours.Fry the steaks from both sides then add some water and any remaining marinade from the container ( add some salt if needed) and cook until tender. paprika and cumin. lime juice.Fillet with mustard parsley sauce Ingredients: ½ kg beef fillet 2 onions 8 garlic cloves 1 tablespoon mustard ½ kg beef fillet 2 onions 8 garlic cloves 1 tablespoon mustard 1 teaspoon curry Juice of 1 lime ½ cup of yoghurt 1 teaspoon black honey 1 teaspoon ketchup Pepper Cumin Sweet ground paprika 1 cup chopped parsley Dash of salt Directions: 1.

You can use the scooped out potatoes to make mashed potatoes. on rack. using tongs. This is why I love this recipe. Return to oven under broiler for 4 minutes until cheese is bubbly. 3. 4. Increase the heat of the oven to 300. Scrub the potatoes clean (very clean) then bake the potatoes. 6. place skins on serving platter. Adapted from Simply Recipes. Remove from oven. Remove the potatoes from the oven and let cool enough to handle. heat a little sunflower oil in a skillet and cook the bacon on medium low heat until crisp (10-15 minutes). this is one of my favorite appetizers. Cut in half horizontally and unsing a spoon carefully scoop out the insides leaving a little meat on the skins (around 3/4 cm). Rub olive oil all over the potato skins. Cook for 10 minutes on one side. 5. Drain on paper towels and let cool. 2. unlike most of the ones you find in restaurants. Place cheese and bacon and sprinkle with pepper. so here it is. flip. yet is sooo hard to find. 7. skin-side down. Add a spoonful of sour cream and sprinkle with green onions. these skins are baked not fried. Or you can rub them with olive oil all over and cook them in the microwave for around 5 minutes on high per potato. inside-out. . While the potatoes are cooking. Remove the skins from the oven and leave until cool enough to handle. Place skins. 8. You can either bake for almost 90 minutes in a 250 degree Celsius oven for almost 90 minutes or until the potatoes are cooked through and give a little when pressed. Serve immediately. and then cook for 10 minutes on the other side.* I promised Dina I would put this up.Potato Skins Ingredients: 6 small to medium sized baking potatoes Olive Oil Salt and Pepper 90 gm Beef Bacon chopped 300 gm mozzarella cheese 6 small to medium sized baking potatoes Olive Oil Salt and Pepper 90 gm Beef Bacon chopped 300 gm mozzarella cheese 1/2 cup sour cream 2 green onions thinly sliced Directions: 1. Especially if you don't want it to be too greasy. sprinkle with salt and place on baking rack.

I like a lot of salt so don't listen to my measurements and do your thing. Mix the batter and do a little dance for extra magic. diced into small squares A handful of freshly chopped parsley 1 teaspoon of tumeric powder 1 teaspoon of coriander powder 1 cup of all-purpose flour salt and pepper to taste (Unfortunately. Soft and gloopy! Very gross actually but the yumminess is worth the gloopiness. turmeric powder. Repeat until all the batter is used. don't be scared of it. For those of you who haven't used turmeric before.. salt. until browned or. Heat a large pan over medium heat and then add a small splash of vegetable oil to it. I should have taken a photo. pepper and chili flakes. Grrr.Zucchini Frittercakes Ingredients: 3 small or 2 medium sized zucchini (I used 1 extra extra large crazy zucchini. because that happens to the best of us. If the batter gets too thin from the liquid in the zucchini. especially if you add too much.. Cook the frittery pancakes for about 2 minutes on each side. Serve hot please.) 2 large eggs 1/2 a red onion. Drop heaping tablespoons of batter into the pan and press down on each sizzly pancake. Grate the zucchini into a bowl using a large grater. No itsy-bitsy Microplane graters/shavers here. Add the mint. Stir in the diced onions. chopped parsley and eggs. add tablespoon by tablespoon of flour until you get that soft and gloopy consistency you're looking for. not so much. It's a wonderful wonderful things sometimes. . Promise? Dip ingredients: 1 yoghurt cup 1/2 teaspoon of mint 1/2 teaspoon garlic powder salt Place the yoghurt in your serving bowl. blackened sometimes. Now it's gone. Place them on a sheet pan and keep them warm in the oven.) 1 teaspoon of chili flakes Vegetable oil Directions: Preheat your oven to 150 degrees Celsius.. but other times. garlic powder and salt and mix. coriander powder.. Add the flour.

salt and pepper.Potato & artichoke cream cheese soup Ingredients: 2 peeled and chopped potatos 2 tablespoons extra-virgin olive oil 2 small onions-chopped 1 clove of minced garlic 1 package of frozen artichoke hearts 4 cups chicken stock 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 block softened cream cheese Method: In a pot. Add the potatoes and stir for 5 minutes. When the vegetables are tender. Can add bread crumbs and you’ll have fulfilling meal! . artichokes. Add the chicken stock. poor into a blender and puree the soup. heat the olive oil and stir in the onions and garlic. cheese.

4. Pour hot sauce mixture over the fried chicken and serve. cayenne pepper and salt.. ranch etc. Fry chicken wings for 10-15 minutes or until golden. 5. paprika. *Could be served with a cooling dip (blue cheese. sauces. 3. pepper. Spread over chicken until entirely coated.) . Combine butter. Cover and refrigerate for 90 minutes..bbq makes the wings mild) Directions: 1. 2. In a small bowl mix flour.Buffalo Chicken Wings Ingredients: 10 chicken wings (each wing cut into two) 1/2 cup flour 1/4 tsp paprika 1/4 tsp cayenne pepper 10 chicken wings (each wing cut into two) 1/2 cup flour 1/4 tsp paprika 1/4 tsp cayenne pepper 1/4 tsp salt 1/4 cup butter 1/4 cup hot sauce 1/4 bbq sauce (or less if you want it to be very hot . garlic in sauce pan over low heat. Heat oil to fry the chicken.

cut into strips sour cream guacamole softened butter (for lightly spreading on tortilla shells) Directions: 1.Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces. 4. and 1/4 cup shredded cheese over the tortilla. The quesadilla should be heated through but not browned. 6.two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking. Serve quesadillas with your favorite guacamole sour cream.Place buttered side of shell down. buttered side up.onions and cilantro diced up) 1/4 cup shredded cheese 2 cooked chicken breasts. 5.Place the second flour shell on top of fixings.Add 1 tablespoon Pico de gallo. into a non-stick fry pan that has been preheated on medium heat.Add pieces of the cooked chicken.Spread butter lightly on one side of the flour tortilla shell. and salsa.Chicken Mexican Quesadillas Ingredients: 2 flour tortillas 1 tablespoon pico de gallo ( or salsa or tomatoes. . 3. 2. 7.Cook for about one.

salt and pepper. whisk together the eggs. They should puff up and turn a light shade of golden brown. cumin and lemon juice. Place a medium-sized pan on medium heat. milk. combine the chopped chilis and tomatoes with the garlic. blanched and chopped 6 large eggs plus 6 egg yolks ½ cup of milk ¼ cup of cream ½ cup of grated cheddar cheese Salt and pepper to taste Vegetable oil for greasing For the salsa: 10 large green chili peppers 1 medium tomato. place some cheddar cheese to line the bottoms. In the muffin pan. In a food processor. . I prefer mine on the chunkier side.Crust-less Broccoli-mushroom Quiche with Green Chili Salsa Ingredients: 5 button mushrooms. Add the water. Allow to cool for 5 minutes before turning them out of the pan. deseeding if you want to eliminate extra heat. sliced 1 medium onion. In a large bowl. cream. Sautee the mushrooms and onions until soft. egg yolks. diced ½ a head of broccoli in florets. roughly diced 2 cloves of garlic 1 tablespoon of lemon juice 1 tablespoon of water ½ teaspoon of sugar ½ teaspoon of cumin powder Directions: Preheat your oven to 190 degrees Celsius. Blend until desired consistency. roughly chop the green chilis. Add the mushrooms. Reserve some on the side for later. Transfer to a jug. Pour the egg mixture until just below the rim then sprinkle on top the reserved vegetables and cheese. For the salsa. Brush a mini muffin pan with oil. onions and broccoli and stir. Bake for 15-20 minutes.

breadcrumbs and cheese and stir for 1 more minute till all is combined 6-take mixture and stuff the mushroom 7-add two tbs of water in an oven prrof dish and put the mushrooms and bake for 20 minutes 8-serve hot .Stuffed Baked Mushrooms Ingredients: 8-10 whole big sized fresh mushrooms 1 small onion chopped 2 tbs bread crumbs 1 tbs soy sauce 2 tbs grated cheese salt and pepper for seasoning Directions: 1-clean the mushrooms and dry them on a paper towel 2-remove the mushrooms stems and chop them 3-sprinkle salt on the mushroom cap 4-stir fry the chopped mushroom stems with the onions for 2 minutes 5-add soy sauce .

Work the mixture into a sticky dough. Pour in a few drops of oil in the base of the bowl and roll the dough on it. Add the olive oil and mix until the dough is smooth and elastic. Take each portion and roll into a ball.5cm in diameter. 2. 5. Preheat oven to 230°C. rinsed and crumbled 225g Moist dried figs. Press firmly on the dough to remove the air. chopped 175g Zahtar 10g Preparation 1. In another bowl cream the yeast with the sugar in a little warm water. Flatten the ball and stretch into a circle roughly 12. until golden brown and crisp. scatter the feta and figs over each one. Add the rest of the water pouring it in from the sides. 3. Place dough in greasy baking tray and bake in the oven for 4-5 minutes. Put flour with the salt into a large bowl. 6. Cover the bowl with damp dishtowel and leave for 2 hours until it doubles in size. lightly flour and put in another bowl covered by a clean towel for 20 minutes. . drizzle a little olive oil over the top and sprinkle with zahtar.Bread with feta and figs Ingredients For the dough Plain (all-purpose) flour 350g Salt 5g Dried yeast 5g Sugar 2g Warm water 200ml Olive oil 15ml For topping Feta. Make a well in the centre of the flour and pour the yeast mixture into it. Then divide into 12 equal pieces. 4. While still hot.

Heat 2 tablespoons of oil in a non stick pan and add the pasta. 2. Italians usually don’t reheat pasta the next day they make a pasta omelet out of it so they create a whole new dish Pasta leftovers (With whatever sauce) . This recipe is for any leftover pasta with sauce. 3.Feel free to add whatever ingredients to the pasta before frying like mushrooms.In a bowl mix the pasta with the cheese milk. add the cheese and spices.Pasta Omelet Ingredients: This recipe is for any leftover pasta with sauce. Italians usually don’t reheat pasta the next day they make a pasta omelet out of it so they create a whole new dish Pasta leftovers (with whatever sauce) ½ cup milk 1 beaten egg 1/8 g Gouda cheese grated (or parmesan if the pasta is not too salty) ¼ teaspoon nutmeg ¼ teaspoon sweet paprika Dash of pepper Dash of salt Directions: 1. corn…. Crisp fry then turn the “cake” and fry from the other side. jalapenos.Mix the milk with the eggs. olives.or anything else.

add the cream and cook for a couple of minutes. 3.put some oil in a pan and add garlic to it . then cook a bit for few minutes.add chicken and cook them till they turn slightly brown. add onions and peppers n cook for few minutes 2.Creamy Chicken Ingredients: 2 chicken breasts. chopped into small cubes 1 onion chopped 1 green pepper sliced into small pieces 1 clove of garlic 1 cup of cream ½ cup gratted mozerella cheese Directions: 1. make sure it is cooked before removing it . add some few spoons of cream and sprinkle the cheese on top of it 4 -put in oven in high heat till cheese melts and chicken is slightly brown.put the chicken after it is done in a pyrex .

basil and pine nuts in a food processor. and cook. Drain the tagliatelle and the vegetables.75g of basil leaves . Add the beans and leave to cook for a further 7 minutes.30g of pine nuts . add a little butter and the pesto. 5. add the olive oil and the pecorino.50g of grated pecorino cheese .200g of potatoes .400g of tagliatelle . pepper Preparation: 1. Cooking time: 25 minutes. 10.1. Blend the garlic cloves.Butter . 11.Salt. Peel the potatoes and cut into cubes of about 2cm. Retain 1dl of the vegetable water and add it to the pesto. 3. 7. Ingredients for 4 people: . Stir together and serve with grated parmesan on the side. Cook the potatoes in boiling salted water for 10 minutes. Remove any strings from the beans and rinse them. 6.200g of French green beans . 9.3 cloves of fresh garlic . 2. 8.50g of grated parmesan .Pesto tagliatelle alla Genovese Preparation time: 30 minutes. Season with salt and pepper.2dl of olive oil . 12. Stir well. 4. In a bowl. Add the tagliatelle. .

Beat until it looks smooth. Make sure the dough does not stick by rotating while you roll. Bake cookies for 10 minutes or until they begin to slightly brown around the edges. Cut out the cookies using a floured cookie cutter. This recipe is to create the hard border before “flooding” the cookie. cream the butter and sugar until light and fluffy (3-4 minutes). Increase speed to medium and beat for 7-10 minutes until stiff and shiny. . Line two baking sheets with parchment paper. add teaspoon by teaspoon of water to the remaining icing until it reaches a thinner consistency to fill the cookie border. Remember to allow the border to dry before flooding then rest it until it dries completely before storing. sifted Directions: Whisk together the flour. Split the dough in half. Place the cookies on a baking sheet and chill for 15 minutes. This can take hours. Royal icing must dry entirely before storing. Mix for a minute then add the flour mixture. Add the powdered sugar. Add the vanilla and egg. With an electric mix.Sugar Cookies Ingredients: 1 ¾ cups of all-purpose flour 1/8 teaspoon salt ½ teaspoon baking powder ½ cup unsalted butter ¾ cup granulated sugar 1 large egg 1 teaspoon vanilla extract Royal Icing: 1 large egg white 1 teaspoon lemon juice 2 cups powdered sugar. baking powder and salt. Split into different bowls if you wish to color it. Pipe a border around the cookie. Put the icing in a piping bag with a plain tip. Frost with royal icing. Roll out one half of the dough to a 1 cm thickness on a floured surface. Preheat oven to 177 degrees Celsius. Mix on low until smooth. Royal icing has to be used or covered immediately so as not to harden. Royal Icing: Beat the egg whites with lemon juice with an electric mixer. To flood the cookie. Store cookies in an airtight container between layers of parchment paper. Cool on the baking sheet for a few minutes before moving them. Set aside. Wrap each half in cling film and refrigerate for an hour.

I didn't time it so maybe 2-4 minutes. Tightly. put your biscuits in it. Add your cinnamon and your butter.) . serving. Don't let it boil. clumps and unsightly bumps. The smell. Mix until it's all combined.) Directions: Of course. Turn off the heat and add the almonds. (No pun intended but haha!) Now. peeled and roughly chopped (Find out how here. Joy. into your chocolate condensed milk goodness. The smell. seal it. Place your biscuit mix in a tart or springform tin and press down firmly into the bottom and sides of tin. Pack it. now all chopped. Add 1 teaspoon of cocoa powder and whisk away until it's super smooth with no lumps. You don't want a loose base. In the meantime. Stir. blanched. The sounds of the food processor makes up for the pounding rage so I'm sticking with that. (Mine melted quite a bit because of the humidity. refrigerate your base for 15 minutes. and pound away your rage. Blitz your digestives in a food processor or get a sandwich bag.Internet Withdrawal Dessert Goodness Ingredients: 1 can of condensed milk 1 teaspoon of dark unsweetened cocoa powder Half a pack of digestive biscuits 1 teaspoon of cinnamon 60 grams of butter Around 12-15 almonds. sighing and smiling. The smell. Take the biscuit base out of the fridge and pour your liquid mixture all over it until it's uniform and touching the edges. The smell. Put it back in the fridge and leave it for at least an hour to an hour and a half before slicing. get a saucepan. Pour one can of condensed milk into your saucepan and put it on low heat for a few minutes . you can always just buy peeled almonds and chop them up but then you're no fun and you're missing out on the joy of almond skin popping.

4. continue baking 1 hour. 5. mixing at medium speed on electric mixer until well blended. sugar. mixing well after each addition. mixing until well blended. one at a time. Loosen cake from rim of pan. 2 tablespoons sugar and butter. Combine cream cheese.Cappuccino Cheesecake Ingredients: 1 cup sugar 3 Tablespoons all-purpose flour 4 large eggs 1 cup sour cream 1 Tablespoon instant coffee granules 1/4 teaspoons cinnamon 1 1/2 cups finely chopped nuts 2 Tablespoons sugar 3 Tablespoons butter. Chill. melted 32 oz cream cheese. Blend in sour cream.. and flour.. 2. 3. Combine nuts. Pour over crust. . press onto bottom of 9-inch springform pan. 10 minutes. Dissolve coffee granules and cinnamon in water. then reduce oven temperature to 250 degrees F. cool before removing rim of pan. Bake at 325 degrees F. Add eggs. softened 1/4 cup boiling water Directions: 1. gradually add to cream cheese mixture. Bake at 450 degrees F. 10 minutes. 6. Cool..

In another bowl. . combine flour.Cappuccino Muffins Ingredients: 2 cups all-purpose flour 3/4 cup sugar 2 1/2 teaspoons baking powder 1 teaspoon cinnamon. melted 1 egg. stir milk and coffee granules until coffee is dissolved. baking powder. 3. Add butter. ground 1/2 teaspoon salt 1 cup milk 2 tablespoons instant coffee granules 1/2 cup butter or margarine. mix well. egg and vanilla.Fill greased or paper-lined muffin cups two-thirds full. sugar.Melt the 1 cup semisweet chocolate chips and drizzle on top of muffins. Bake at 190°F for 17-20 minutes or until muffins test done.In a bowl. beaten 1 teaspoon vanilla extract 3/4 cup miniature semisweet chocolate chips 1 cup semisweet chocolate chips Directions: 1. Fold in chocolate chips. Stir into dry ingredients just until moistened. cinnamon and salt. 2.

cover and let rest for 10 minutes. softened 1 (3 ounce) package cream cheese. about 15 minutes. preheat oven to 400 degrees F (200 degrees C).Cinnabon Ingredients: 1/4 cup butter 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1 cup warm milk (110 degrees F/45 degrees C) 2 eggs. packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter. 3-Roll dough into a 16x21 inch rectangle. softened Directions: 1-combine ingredients in the pan of the bread machine . While rolls are baking. beat together cream cheese. Place rolls in a lightly greased 9x13 inch baking pan. . melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 2 1/2 teaspoons bread machine yeast 1 cup brown sugar. Spread frosting on warm rolls before serving. vanilla extract and salt. Cover and let rise until nearly doubled. Roll up dough and cut into 12 rolls. room temperature 1/3 cup margarine. In a small bowl. 1/4 cup butter. combine brown sugar and cinnamon. about 30 minutes. 2-After the dough has doubled in size turn it out onto a lightly floured surface. confectioners' sugar. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. 4-Bake rolls in preheated oven until golden brown.

Heat over low heat until sugar dissolves. butter. dip into ice water to harden candy coating. Combine sugar. dip into mixture. swirl to coat. 2. cinnamon. boiling water and in large pot. vinegar. . food coloring. Place on lightly buttered pan until set. Increase heat to medium high then boil. Pierce apples with sticks.Halloween Red Candy Apples Ingredients: 4 cups granulated sugar 1 cup butter 1/4 cup white vinegar 1/4 cup boiling water 1 tsp. cinnamon 1 teaspoon red food coloring 10 apples 10 sticks Ice water Directions: 1. 4. without stirring for 10 minutes or until mixture reaches 300* on candy thermometer. Remove from heat. 5. 3. let sit until bubbles subside.

Place the pear halves alongside your salad. ● Combine lettuce. Starting 1. Bake until pears are tender. rocket in a large bowl. ● Place thyme sprigs on a baking sheet or parchment paper. You could also opt to serve the vinaigrette separately. halved and cored ⅓ cup of honey Coarse salt and black pepper to taste Salad 1 small head of butter head lettuce. crumbled ½ cup of hazelnuts. ● Place your pear halves. cut side down. Garnish your salad with blue cheese and top with hazelnuts. cut lengthwise into 1 centimeter slices. on a chopping board. chopped ⅓ cup of vegetable oil A splash of balsamic vinegar Pears 2 bunches of fresh thyme 4 grainy but firm pears. torn 115 grams of rocket 120 grams of blue cheese. Add prepared vinaigrette and toss to coat. about 15 minutes. coarsely chopped Directions: Vinaigrette ● Whisk all ingredients in a small bowl.Honey Roasted Pear with an Apple Thyme Vinaigrette Ingredients: Vinaigrette 5 tablespoons of unsweetened apple juice 4 tablespoons of white wine vinegar or cider vinegar 1 small shallot. Divide salad into separate portions. Pears and salad ● Preheat oven to 175 degrees Celsius. finely diced 2 teaspoons of fresh thyme.5 centimeters from each stem. Apply pressure gently to fan out the slices. Turn your oven off and allow them to rest in place for half an hour before serving. Drizzle the pears with honey then sprinkle with salt and pepper. ● Place pears directly on the thyme. .

or till the middle of the cupcake is cookes. sugar. Make sure there is enough room between the bottom of the cupcake tins and the Oreo. Mix them well and add 1 spoonful of batter in cupcake holder. vanilla 1/2 cup cocoa powder 1 pkg Oreo cookies Directions: Preheat oven to 350°F. Add 1 Oreo and fill the cupcake holder. and vanilla. Slowly add 2 eggs. baking powder 1 tsp.Oreo cupcakes recipe Ingredients: 2 cups all purpose flour 2 cups sugar 1 tsp. Repeat the process with the rest of the cupcakes.) . Bake in preheated oven for about 20 minutes. salt 1 tsp. and cocoa powder in large bowl. (For the frosting: use on package of ready vanilla frosting. Mix the flour. and crush the remaining oreos with the frosting to top the cupcakes. salt. baking soda 1/2 cup shortening 1 cup water 2 large eggs 1 1/2 tsp. Let it cool for 10 minutes and fully cool before frosting. baking powder. water.

Stir in the vanilla with a wooden spoon. When the batter looks thick. 20 to 25 minutes. Add the eggs one at a time. Combine the butter. Spread evenly in your lined pan. Line the bottom and sides of an 8x8-inch square baking pan with parchment paper or foil. cold (I used 3 small eggs. I actually skipped this step and microwaved it all. Take them out. stirred vigorously. :) . as they are. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.) 1/2 cup all-purpose flour 2/3 cup of walnuts Directions: Preheat your oven to 160 degrees Celsius. I highly recommend the proper way if you have the time. cocoa and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Bake until a toothpick plunged into the center emerges slightly moist with batter. shiny. Remove the bowl from the skillet and set aside briefly until the mixture is only warm. because that's what I had. which produced almost the same result with a 10-15% smoother brownie at the end. Take them out and slice. and well blended. Let them cool for a while then pop them in the freezer. Nice. not hot. Stir in the nuts. add the flour and stir until you cannot see it any longer then beat for 40 strokes. then combined the cinnamon. I've tried the original method before. for a good 20 minutes. stirring vigorously (there we go again) after each one.5 teaspoons of ground cinnamon 1/2 teaspoon of vanilla extract 2 large eggs. sugar. leaving an overhang on two opposite sides.Cocoa Cinnamon Brownies Ingredients: 140 grams of unsalted butter 1 1/4 cups of sugar 3/4 cup plus 2 tablespoons of unsweetened cocoa powder 1/4 teaspoon salt (I used salted butter and eliminated this) 1. I was stuck on time and it worked perfectly.

Line a loaf tin with greaseproof paper. Beat together the butter and sugar until pale and creamy. While the cake is cooling in its tin. Bake for 45-50 minutes until a thin skewer inserted into the centre of the cake comes out clean. or freeze for up to one month. then add the lemon zest and mix until well combined. mix together the lemon juice and sugar to make the drizzle. then pour over the drizzle . one at a time. Prick the warm cake all over with a skewer or fork. Sift in the flour. then add the eggs. .the juice will sink in and the sugar will form a lovely. then remove and serve. Leave in the tin until completely cool. then spoon in the mixture and level the top with a spoon. crisp topping. slowly mixing through.Lemon Crunch Drizzle Cake Ingredients: 225 grams of softened unsalted butter 225 grams of caster sugar 4 eggs finely grated zest of 2 and a half large lemons 225 grams of self-raising flour For the crunchy drizzle: Juice of 1 1/2 lemons 85 grams of caster sugar Directions: Preheat your oven to 180 degrees Celsius. Will keep in an airtight container for 3-4 days.

Chocolate Brownie with Caramel Bananas Ingredients: One portion of brownie cake 31g of butter 31g of dark chocolate 10g flour 1 egg 40g white sugar One banana 25g peeled bananas 6gm of butter 6gm of brown sugar Directions: Place the butter and dark chocolate in a heatproof bowl Fill a pan with hot water and place the bowl of butter and dark chocolate over the pan of water. Leave it to cool for ten minutes Cut into 24 cubes For the caramelized bananas Heat the butter and brown sugar Cut the bananas into small pieces and add to the butter and brown sugar mixture until it is coated. making sure the bottom of the bowl does not touch the water stir the chocolate and butter together until they are melted whisk the egg and sugar when the chocolate mixture is melted put it aside and let it cool for 10 minutes slowly start adding the butter and chocolate mixture to the egg mixture keep stirring until completely mixed add the flour and mix well add some grease proof paper or grease a backing tray with some butter and add the mixture place in the oven for an hour and a half on 130 f Make sure the mixture is ready by placing a tooth pick or fork and if it comes out dry its ready. Remove from heat For serving heat the brownie and add some chopped caramelized bananas. .

cucumber. carrots. bake at 350 degrees until slightly brown and put on the side. sliced white onion 20 sliced black olives 1 lg. rotini 2 lg. . Dice all the vegetables and mix together. Add cooled chicken and pasta. red pepper 1 med. diced diced celery 1 lg. black pepper. add Italian dressing and toss together.Low fat lunch idea: Pasta Salad Ingredients: 2 chicken breasts (boneless) 1/2 lb. dill basil 1/2 bottle low fat Italian dressing Directions: Season the chicken breasts. Add dill. Serve cold as a main dish. and basil to taste. 1 lg. Cook pasta and keep on the side to cool. tomato black pepper.

Throw some croutons on if you have some handy. . 2. Cover and chill until ready to serve. In a small bowl whisk together all dressing ingredients. minced 1/4 teaspoon pepper 1 head lettuce Directions: 1.Caesar Salad Ingredients: 3/4 cup mayonnaise 1/2 cup milk 1/2 grated cup fresh parmesan cheese 2 tablespoons lemon juice 2 tablespoons Dijonnaise mustard 1 clove garlic. Makes about 1 1/2 cup dressing. Garnish with additional fresh grated parmesan cheese and fresh ground pepper. * Dressing will keep for up to 1 week in the refrigerator. In a large bowl toss dressing together with lettuce.

8 ounces of cleaned and trimmed button mushrooms cut into small cubes. . and then add slowly to pot. Directions: 1. slivered Dippers: 1 loaf crusty Italian bread that has been cut into 1-inch cubes. Serve with dippers. and leave to soften for 10 minutes. Rub inside of fondue pot with cut side of garlic. Remove tomatoes from water and chop into small pieces. minced 1 cup cream 1 tablespoon flour 1 cup finely chopped sun dried tomatoes 1 cup grated mozzarella 2 cups shredded cheddar cheese 6 fresh basil leaves. Toss cheese with flour. Next. stirring the whole time. 1 cup cherry tomatoes. heat cream in pot until it begins to boil. Add tomatoes and basil leaves to mixture and stir until smooth. Pour 1 cup of boiling water over sun dried tomatoes in a small bowl.Cheese Fondue Ingredients: 2 clove garlic. 2.

If they roll. Cover the dish tightly with foil and bake the potatoes until just tender. remove the foil and bake until tender for 10 more minutes. One potato at a time. For the potatoes: Begin by moving your oven rack to the middle and preheating to 190 degrees Celsius. Brush the potatoes with the melted butter and 1 tablespoon of olive oil then season with salt and pepper. Begin slicing the potatoes 3 to 4 mm apart never allowing your knife to slice through the potato disconnecting the slices. Turn your grill on after baking and grill for an additional 5 minutes. If necessary. melted A few strands of saffron Salt and pepper to season Directions: For the oil: Heat the olive oil in a pan on medium heat. cut a very thin slice lengthwise at the bottom to allow it to remain flat. Allow to bubble for 2 minutes then turn off the heat and set aside leaving the flavors to come together.Hasselback Potatoes Ingredients: 4 medium-sized potatoes 2 cloves of garlic. Once tender. Once removed from the oven. lay down chopsticks or wooden spoons parallel to each other and use them as guides to know where to stop cutting. immediately drop it in the reserved bowl of cold water and continue with the rest. This should take 35 minutes. thinly sliced 4 tablespoons of olive oil 20 grams of butter. When you finish one potato. Prepare a large bowl of cold water and set aside. Wash your potatoes well before slicing. Add the sliced garlic and saffron then season. make sure they don't roll over when placed on a flat surface. drizzle with saffron garlic oil and serve. This will stop discoloration from occurring and will drain additional starch that may not allow the slices to fan out. Place the potatoes in a greased shallow baking pan after drying one at a time. .

5. Once lightly fried on each side for two minutes take out the eggplant and leave to one side. depending on how thick your eggplant slices are. Add the fresh tomatoes and simmer for around 20 minutes. Select a baking dish and layer your slices of fried eggplant in the bottom (similar to a lasagne.Christmas recipe: Vegetarian Melanzane Parmigiana Ingredients: Four large eggplants One tin of tomatoes A handful of fresh tomatoes Two red onions 1 red and one yellow pepper Salt and pepper Two tablespoons of grated parmesan Three packs of fresh mozzarella Olive oil Method: 1. Once the onion begins to soften you can add the tin of tomatoes and salt and pepper to taste.) 8. 10 minutes before you’re due to serve.) 6. add the parmesan and grill until the cheese begins to ooze. If the sauce tastes bitter. (Avoid saturating or you’ll make it greasy. slice the mozzarella over the top. . pepper and garlic and fry in another spoonful of olive oil. Pour the red sauce mix over the top and repeat with another layer of eggplant.) 2. 9. Serve with fresh crusty bread and salad. add a teaspoon of sugar to sweeten it up. 7. (This may take slightly more or less time. 3. dust with salt and pepper and fry the pieces in a small amount of olive oil. Slice up your eggplant. Finely chop your onion. 4. When you’ve used all the vegetables pop in the oven to bake for 40 min utes.

stir in your chopped pepper and carrots. Swirl two tablespoons of cream (or sour cream if you prefer) right before serving. Add the paprika and leave to simmer for two hours. so feel free to cook for longer if it still feels tough. . 7. 3. 4. Chop the onions and garlic and gently brown them in some olive oil. rice. 8. stirring occasionally. 6. When the sauce begins to glisten and thicken.Christmas party recipe: Beef Goulash Ingredients: 650g casserole steak One large onion Two tablespoons paprika 1 red pepper 1 clove of garlic Two carrots 1 tin of tomatoes 1 stock cube 150ml cream Olive oil Method: 1. The dish works well with baked potatoes. mash or even crusty bread and green vegetables. When the onions and beef are lightly brown. Add the chunks of casserole steak and lightly fry. 2. 5. This dish can be easily reheated once made. taste it and add salt and pepper accordingly. The meat should be soft and flaky. Mix your stock cube with water and stir in with the tin of tomatoes.

Melt a tiny bit of butter in the bread hole. Don't discard the cutout. . Begin melting your butter in a pan over medium-low heat. Don't turn your heat up. Toast your bread and cutout on one side in the pan until golden. Season with salt and pepper and serve with the toasted cutout. crack the egg directly into the hole and cook until the egg is set to your preference. You'll risk burning your bread and butter. Turn your bread to the other side as well as your round cutout.Sunshine Toast Ingredients: 2 to 3 tablespoons of butter 1 slice of bread 1 egg Salt and freshly ground black pepper to taste Directions: Use something small and with a round edge (like a glass or a cookie-cutter) to cut a hole out of the center of your bread.

tart pickles made from tiny gherkin cucumbers. For the SALSA VERDE: . . cornichons.¼ cup olive oil for baking .¼ cup extra-virgin olive oil . .Whole Baked Snapper with Crunchy Salsa Verde Ingredients: -1 whole snapper (about 1.5 kg) cleaned and scaled . Drizzle with olive oil season with sea salt and cracked black pepper. parsley.2 tbsp capers . anchovies.3 sprigs fresh or dried oregano Salsa Verde .½ cup Basil leaves roughly chopped . 4. mix to combine the sauce.While the fish is baking. add the capers.6 Anchovies finely chopped . . Place onto a baking dish generously drizzled with olive oil ( this will stop the fish from sticking) 3. garlic.Panko is a variety of flaky bread crumb Directions: 1. Bake for 30 to 40 minutes or until cooked (the flesh will separate and expose the bone where you have scored when it is done. basil. 2.2 cloves garlic finely chopped . .Juice and zest of 1 lemon .5 cups Parsley.Toast the breadcrumbs in a non-stick frypan until crisp and golden. sprinkle toasted breadcrumbs onto the fish and spoon the sauce over the top.1. roughly chopped .1 Lemon sliced .Panko breadcrumbs .Transfer the cooked fish to a serving dish. Preheat the oven to 220ºC score the fish in the deepest part of the flesh." cornichons are crisp.French for "gherkin. lemon juice and rind in a bowl.Sea salt and pepper to taste .½ cup cornichons roughly chopped .

cleaned 1/2 a cup of milk 1 large egg 2 large squid. and add black pepper 5) Put the squid rings in the bag and shake well until coated.Crunchy Squid Ingredients: 2 large squid. . 8) Heat the oil to 120 and fry till golden 9) Place the fried squid on a plate and garnish with fresh chopped parsley. then place back in the bread crumb bag. Mashed Paprika Mixture of cornmeal and bread crumbs (1:1) Oil (for frying) Directions: 1) Clean the squid and cut it into rings. 7) Shake again and remove excess coating. cleaned 1/2 a cup of milk 1 large egg Cloves of garlic. 6) Remove squid from the bag and gently soak in the egg mixture. 3) Place cornmeal bread crumbs mixture in a plastic bag add a pinch of paprika 4) Beat the egg with the milk. 2) Season with black pepper. and marinate for an hour. salt and garlic.

5. barley and vegetables are tender. Add remaining ingredients and 3 quarts of water. Simmer until the pasta. Simmer for 15 minutes. Add 1 cup noodles or other small soup pasta.Turkey Soup Ingredients: 2 bay leaves 1/2 teaspoon basil 1/2 teaspoon marjoram Carcass. wings & bones of 1 leftover turkey 2 stalks celery with leaves 2 carrots. 4. and refrigerate overnight in a clean bowl. 2. Strain broth. Add 3/4 cup barley and simmer for another 15 minutes or so. Add: 1 1/2 cups chopped celery. Remove the fat that has congealed on the surface of the broth. Place broth in a large kettle and bring slowly to the boil. Remove all meat from the bones and carcass and refrigerate. . 5. Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot. and 1/2 cup chopped parsley 3. 2. Add 1 to 2 cups leftover turkey and return to boiling. 4. Makes approximately 3 to 4 quarts. 6. Cover and simmer on the low setting for 24 hours. cut in chunks Directions: 1. 3. Salt and pepper to taste. 1 1/2 cups chopped carrots. Discard vegetables and bones. 1.

Reduce heat to medium and add milk and heavy cream. Remove from heat and enjoy. celery and carrots. When potatoes are done add the celery. 2. Mix corn starch with very cold water and add to soup. *Can add milk or water to thin out. Continue medium boil until soup thickens. . Add cubed potatoes and bring to a boil. 3. Soup will thicken when it gets cold. Be careful not to have soup at a heavy boil or cream will curdle. Add Cheese. Pan fry until soft.Cream of Potato Soup Ingredients: 3 cups chicken broth 6 cubed medium potatoes 4 Diced stalks celery 4 Diced carrots 1 Diced onion 2 cups heavy cream 1 cup milk 4 tablespoons butter 1/2 cup cornstarch 1 cup cheddar cheese (optional) Directions: 1. Pour chicken broth in pot. Add enough cream to make soup look creamy throughout. In a sauce pan melt butter and add diced onion. Whisk well. carrot and onion mixture with butter to broth.

Crack all eggs into a large bowl. being very careful not to break any of the yolks. . Reduce the heat and cook until the egg yolks are set to taste. crushed 30g Dried sumac 10g Dried mint 5g Sea salt 10g Garlic spiced yoghurt 100g Preparation 1. moving the bowl so that each falls into its own section of the pan. Stir in garlic and sumac and stir for 2-3 minutes. Slip the eggs into the pan. Heat oil in heavy frying pan with the butter. 2. 3. Sprinkle the dried mint over the eggs and cover the pan with a lid. 6 large 400ml Olive oil 30ml Butter 30g Cloves garlic.Eggs with garlic and sumac Ingredients Egg. Serve immediately with garlic spiced yogurt and an extra pinch of sumac. Sprinkle a little sea salt over the eggs and divide them into portions.

10 minutes into baking and using a light hand. Poke holes with a fork inside of the border you've created and brush lightly with olive oil. Remove from the oven and set aside. . roasted. Begin to layer the tart. lightly whisked ½ a cup of brown lentils. Sautée the onions in 1 tablespoon of olive oil until translucent then add the mushrooms in 1 tablespoon of olive oil and 1 teaspoon of thyme until tender and set aside. salt and pepper and move the tart to the oven. finely diced 5 fresh button mushrooms. Preheat your oven to 180 degrees Celsius again. Spread half of your cooked lentils and garlic slices to cover the bottom of your tart. roasted peppers and olives then top with a second layer of lentils and sautéed mushrooms. Place the sliced tomatoes in an over-proof dish. thawed 1 egg. Lay the puff pastry sheet out on a baking tray and fold over 3 cm of each side to create a border. deseeded and diced 1 tablespoon of balsamic vinegar 1 loose handful of grated Parmesan cheese Salt and freshly ground black pepper to taste Directions: Preheat your oven to 180 degrees Celsius. Brush the border of your pastry with the whisked egg. sprinkle the Parmesan cheese over the top and continue to bake until the pastry reaches a golden brown color. drizzle with 1 tablespoon of olive oil. Begin to layer your roasted tomatoes. sliced 1 teaspoon of thyme 1 medium-sized red bell pepper. Cook the lentils in a pot of simmering vegetable stock or water over medium heat for 10-15 minutes and set aside. Drizzle with a tablespoon of balsamic vinegar. salt and pepper and roast for 20 minutes. It should take around 15-18 minutes to bake in total. sliced 2 tablespoon of olive oil 6 pitted Kalamata olives. roughly chopped ½ a medium onion.Aromatic Lentil Tart Ingredients: Serves 4 1 sheet of ready-rolled frozen puff pastry. rinsed 2 cups of vegetable stock or water 2 garlic cloves. peeled. sliced 2 medium-sized tomatoes.

Cut open and discard seeds and white insides. . Gently wipe or scrape off any remaining black stuff from the outside. then simmer uncovered for about 25 minutes. Strain out seeds.Place pepper/tomato mixture in a saucepan.Puree peppers and tomatoes in a blender or food processor. until bla ckened all over. chopped 2 vegetable stock cubes (or chicken) 2 tablespoons sugar 1/2 cup cooking cream 4 tablespoons butter fresh basil salt white pepper Directions: 1. Peel off the skin. Do not wash as this will flush away much of the flavour. Add butter and basil right before serving.Roasted Red Pepper Tomato Soup Ingredients: 3 sweet red peppers 8 cups tomatoes.Grill the peppers. Add remaining ingredients except butter and basil. Simmer uncovered for 15 . 3. 2. Bring to a boil.20 minutes. turning frequently.

cover and bake 15 minutes longer to brown top. . 2. Add chicken stock and eggs until moistened. 2. heat butter and add mushrooms.pepper. place a tablespoon of butter In large skillet.oregano.Mushroom Stuffing Ingredients: large french bread cut up into small cubes (toasted. place 2 tablepoons of melted butter on cubes and toast on a baking sheet until nice golden colour. beaten salt and pepper 1 teaspoon basil 1 teaspoon oregano 1 teaspoon garlic powder 1 teaspoon chicken seasoning 8 tablespoons butter Directions: 1. chicken seasoning and garlic powder. In large mixing bowl. aprox 12 cups) 2 cups chicken stock 2 cups sliced fresh mushrooms 1 diced large onion 1 cup chopped celery 2 eggs.basil. Sprinkle seasonings. Remove. Cover and bake at 190C for about 45 minutes. Meanwhile. 4. Turn mixture into casserole dish. 3. add bread crumbs and pour onion mixture over toasted bread cubes and mix well. Preheat oven to 190C. Cut up french bread into cubes. salt. Butter large casserole dish. onion and celery. Mix well.

about 0. Turn out onto a board for serving. drained Directions: 1. 5. trimmings Small handful. 9. 2. on a moderate heat for about 5-7 minutes on each side until lightly coloured. Top with salmon slices and sprinkle with tarragon and capers. 6. 8. plus extra for sprinkling Pinch of salt 1 tsp olive oil 1 1/2 tbsp fresh yeast 1/2 tsp caster sugar 175 ml warm water For the smoked salmon topping: 100 ml crème fraîche 1/2 lemon 1 X 80 g packet smoked salmon. Dust the work surface with flour and roll the pizza base out to a rough circle. Spread the base with crème fraiche which has been sharpened with a squeeze of lemon. tarragon. Combine the yeast.5cm thickness. leaves. Gradually add the liquid to the flour and mix until it comes together as soft dough. Sprinkle with semolina on both sides and transfer the dough to a heated frying pan. 7. chopped 2 tbsp capers. Cook. Return to the mixing bowl and cover with cling wrap.Smoked salmon pizza Ingredients For the pizza base 175 g ’00′ flour 40 g semolina. sugar and water and stir until the yeast has dissolved. Leave to rest in a warm place for 10-15mins – until the dough rises slightly. . 4. 3. Turn the dough onto a work surface and knead until smooth. Mix the flour with the semolina and salt and add the olive oil.

then garnish with the cucumber and coriander to serve. lime juice. Top with the prawns and their soup. Remove the heads and shells from the prawns – leave the tail-shells on. sugar.1/4 cucumber.Easy Prawn Laksa Soup Ingredients 20 raw prawns with shells and heads on 3 tbsp vegetable oil 3 tbsp laksa paste (see below) 400ml can coconut milk Juice of 2 limes 1 tsp sugar 2 tbsp Thai fish sauce (nam pla) 200g Chinese medium egg noodles . Make the laksa paste by blitzing all the ingredients in a processor to a rough-textured paste. discarding the solids. Strain the stock into a jug.If you don’t want to make your own laksa paste.5cm piece ginger or galangal. Add the coconut milk. cut into thin strips. Step 3. outer layer discarded. . Heat the oil in a large pan or wok over a medium heat. Add the 3 tablespoons laksa paste and fry for 2 minutes more. deseeded if you like 2 garlic cloves. Add the prawns and fry for 2 minutes. Pop the heads and shells into a pan with 750ml cold water and simmer for 30 minutes. fish sauce and shellfish stock and gently simmer. Blanch the noodles in boiling water for a few minutes. Step 4. you can buy it from major supermarkets or use a good Thai curry paste instead. roughly chopped 2. Step 2.Small bunch of fresh coriander For the laksa paste 2 red chillies. roughly chopped 1 stick lemongrass. drain and divide between bowls. roughly chopped 4 small shallots. Set aside 3 tablespoons and keep the rest in the fridge for up to 2 weeks. roughly chopped 1 tbsp Thai fish sauce (nam pla) 50g ground almonds Directions: Step 1.

Pour in onion mixture. in a medium sized. Transfer the onion-tomato mixture to a bowl and set aside. . 2. and serve.Exceptional Eggs with Cheddar & Tomato Ingredients: 6 eggs 1/4 cup milk 1/2 cup shredded cheddar cheese 1 1/2 cups diced tomatoes 6 tablespoons onions. 3. In a medium bowl lightly beat together eggs and milk. Stir for another 2 minutes and season with salt and pepper. heat the oil over medium heat. non-stick skillet. diced fine salt and pepper oil/butter Directions: 1. Pour the egg mixture into the skillet and cook over a medium-low flame. Add the diced onions and cook for 2 minutes. stirring once. until the eggs are almost set. stirring frequently. Then add the diced tomatoes and cook for 1 minute more.

Reduce heat and simmer. Add butter to large stock pot. Or use a hand blender in the pot. and pepper and bring to a boil. Add cubed potato to lentil mixture along with carrots. Purée soup in a blender until smooth. most likely will take 2 batches. Bring to a soft boil on low heat. Add garlic and cumin powder. Add more water if needed. .Lentil Soup Ingredients: ½ bag of red lentils 2 cups diced onions 2 tablespoons minced garlic 1 tablespoon cumin powder 1/4 cup butter 2 potato (cut into cubes) 2 peeled and cut carrots 2 cups chicken broth 2 cups water 1 teaspoon salt 1 teaspoon black pepper Directions: 1. Add Broth and water. Stir in diced onions. 2. cook until soft on low heat. 3. stirring occasionally. Add red lentils. After blended well return to pot and bring to a soft boil. salt. covered.

combine remaining ingredients and bring to a boil. Slowly add milk. Pour white sauce into soup. Cook until mixture boils and thickens.Set aside Press tomatoes through a sieve or blend until smooth. melt butter over medium heat. blending well. . 3.Add flour and salt.Tomato Soup Ingredients: 4 tablespoons butter 4 tablespoons flour 1 1/2 teaspoons salt 2 cups milk 3 cups of diced tomatoes 1/4 teaspoon pepper 1 bay leaf 1/2 teaspoon ground cloves 1 tablespoon onions. 2. minced Directions: 1. 4.In a soup pot. Heat thoroughly before serving. stirring constantly.In a saucepan.Lower heat and simmer 10 minutes. . stirring constantly.

Add heavy cream.Cream of Mushroom Soup Ingredients: 1 package fresh mushrooms chopped 4 cups chicken broth or beef stock 1 cup finely chopped onions 7 tablespoons butter 5 tablespoons flour 1 bay leaf 2 cups milk 2 cup heavy cream 1 teaspoon salt freshly ground pepper (to taste) 1 tablespoon fresh lemon juice 1 tablespoon finely chopped parsley Directions: 1. milk. melt and add chopped onions and diced mushrooms. 2. . salt and pepper. Sauté long enough to blend flavors. Simmer five minutes. freshly chopped parsley. Melt remaining 6 Tbsp. Add broth. butter. and bay leaf. Add lemon juice. add flour in a cup of cold water and add to simmering soup while stirring constantly to avoid lumping. In a large stock pot add 1 tbsp butter to pan. Simmer for 30 minutes. Top with freshly chopped parsley.

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