Creamy Coleslaw DIRECTIONS

6 servings 30 minutes
1. Combine all dressing ingredients in a
bowl.
2. Toss with cabbage & carrots.
INGREDIENTS Refrigerate at least 1 hour before
serving to allow flavors to blend.

3 cups green cabbage finely

shredded
2 cups purple cabbage finely
shredded
1 cup carrot finely shredded
3 pcs scallions chopped

DRESSING
½ cup mayonnaise
1 tbsp white vinegar
½ tbsp cider vinegar
2 tsp sugar
½ tsp celery seeds
salt & pepper to taste
Vinaigrette Coleslaw
DIRECTIONS

6 servings 30 minutes
1. Combine all dressing ingredients in a
bowl.
2. Toss with cabbage & carrots.
INGREDIENTS Refrigerate at least 1 hour before
serving to allow flavors to blend.

3 cups green cabbage finely

shredded
2 cups purple cabbage finely
shredded
1 cup carrot finely shredded
3 pcs scallions chopped

DRESSING
3 tbsp apple cider vinegar
4 tbsp canola oil
3 tbsp white sugar
½ tsp dijon mustard
¼ tsp celery seeds
salt & pepper to taste
Roasted Red Pepper
& Spinach Frittata DIRECTIONS

8 servings 30 minutes
1. Preheat the oven to 400°F.
2. Whisk the eggs, almond milk, garlic,
and salt until well combined. Set
INGREDIENTS aside.
3. Heat ½ tbsp olive oil in a 10 or 12-inch
6 large eggs cast-iron skillet over medium heat.
¼ cup milk Add the shallot, and a pinch of salt
2 garlic cloves, minced
¼ tsp sea salt and pepper and cook until
Freshly ground black translucent, about 5 minutes. Add the
pepper
roasted red peppers and spinach.
Extra-virgin olive oil, for
drizzling Sauté until the spinach is wilted, then
add the egg mixture and gently shake
ROASTED RED the pan to distribute. Sprinkle with

PEPPER & SPINACH the feta and bake 15 to 20 minutes or

until the eggs are set. Season to taste
1 shallot, chopped and serve.
2 roasted red bell peppers,
chopped
2 cups spinach
⅓ cup crumbled feta cheese
 Broccoli Feta
Frittata DIRECTIONS

8 servings 30 minutes
1. Preheat the oven to 400°F.
2. Whisk the eggs, almond milk, garlic,
and salt until well combined. Set
INGREDIENTS aside.
3. Heat 1 tbsp olive oil in a 10 or 12-inch
6 large eggs cast-iron skillet over medium heat.
¼ cup milk Add the scallions, broccoli, and a
2 garlic cloves, minced
¼ tsp sea salt pinch of salt and pepper and cook,
Freshly ground black stirring occasionally, until the
pepper
broccoli is tender but still bright
Extra-virgin olive oil, for
drizzling green, 5 to 8 minutes. Stir in the
smoked paprika, then add the egg

BROCCOLI FETA mixture and gently shake the pan to

6 scallions, chopped
2 cups chopped broccoli
⅛ tsp smoked paprika
¼ cup crumbled feta cheese
distribute. Sprinkle with the feta and
bake 15 to 20 minutes or until the
eggs are set. Season to taste and
serve.
Cream of Mushroom
Soup DIRECTIONS

6 servings 30 minutes
1. Heat butter and oil in a large pot over
medium-high heat until melted.
Sauté onion for 2 to 3 minutes until
INGREDIENTS softened. Cook garlic until fragrant,
about 1 minute.
4 tbsps butter 2. Add mushrooms and 2 tsps thyme,
1 tbsp oil cook for 5 minutes.
2 onions diced
4 cloves garlic minced 3. Sprinkle mushrooms with flour, mix
750 g fresh brown well and cook for 2 minutes. Add
mushrooms sliced stock, mix again and bring to a boil.
4 tsps chopped thyme
divided Reduce heat to low-medium heat,
6 tbsps all-purpose flour season with salt, pepper and
4 cups chicken broth or
crumbled bouillon cubes.
stock
1-2 tsps salt adjust to taste 4. Cover and allow to simmer for 10-15
1/2-1 tsps black cracked minutes, while occasionally stirring,
pepper adjust to taste
until thickened.
2 beef bouillon cubes,
crumbled 5. Reduce heat to low, stir in cream or
1 cup heavy cream or half half and half. Allow to gently simmer
and half
Chopped fresh parsley and (do not boil). Adjust salt and pepper
thyme to serve to your taste.
6. Mix in parsley and remaining thyme.
Serve warm.
Fish & Chips DIRECTIONS

1. Heat oil in a medium sized pot over

2 servings 35 minutes
medium high heat.
2. Whisk together flour, eggs, baking
INGREDIENTS powder, and salt in one medium sized
bowl until smooth.
Vegetable oil for frying 3. Next slowly add in milk and continue
⅓ cup all-purpose flour whisking until batter is combined.
2 large eggs
½ tsp baking powder 4. Salt and pepper fish then dip each
½ tsp salt piece into batter coating evenly.
½ cup milk 5. Fry fish in oil until golden brown and
Salt and pepper
500 g fillets fish cut into crispy.
strips 6. Next fry potatoes until golden brown.
3 potatoes cut in fry shapes
7. Salt and pepper to taste and serve.
Rosemary Mustard
Grilled Chicken
8 servings 35 minutes
INGREDIENTS
8 boneless, skinless chicken
breasts
1/2 cup Dijon mustard
1/4 cup fresh lemon juice
2/3 cup good quality extra
virgin olive oil
2 tsp garlic powder or
minced fresh garlic
1 tsp crumbled dried
rosemary or 2 tsp minced
fresh rosemary
1 tsp coarse ground black
pepper
DIRECTIONS
1. Mix all the marinade ingredients.
2. Trim all fat undesirable parts from
chicken breasts, then make small slits
going crosswise down the length of
each piece of chicken. This is to help
the chicken cook more evenly. Be
careful not to cut too far into the
chicken.
3. Put chicken and marinade into large
ziploc bag and let marinate in the
refrigerator at least 6 hours or all day.
4. When you’re ready to cook, take
chicken out of the fridge and let it
come to room temperature.
5. Make sure your grill is clean and
spray or brush with oil or grilling
spray, then preheat grill to medium-
high heat.
6. Lay chicken on the preheated grill at
an angle to grill grates and cook 3-4
minutes (or until you see grill marks
when you lift up the edge of the
chicken). Rotate chicken going the
opposite angle to the grill grates and
cook 3-4 minutes more (or until you
see criss-cross marks when you lift
up the edge of the chicken.)
7. Turn chicken over and cook until
chicken is firm (but not hard) to the
touch.
Bisteces a la
Mexicana
(Mexican Style Beef Stew)
8 servings 115 minutes
INGREDIENTS
1000 g top sirloin, diced into
3/4 inch cubes
2 tsps kosher salt
1 tbsp olive oil
1 large white onion, sliced
1/4 inch thick sliced, halved
4 jalapenos, stemmed and
sliced (remove seeds for
mild, leave in for spicy)
1 tsp dried oregano
1 tsp ground cumin
2 cups petite diced tomatoes
and their juices, from 2 cans
1/2 cup cilantro, chopped
DIRECTIONS
1. Season the beef with salt and let it sit
1 hour.
2. In a large cast iron pan or Dutch
oven, heat the oil over high heat.
When hot add the meat and cook,
stirring 4 to 5 minutes.
3. Add the onion, jalapeno, oregano, and
cumin, and cook, stirring occasionally
until the vegetables are tender, 10
minutes.
4. Reduce heat to low, add the tomatoes
and cook, covered stirring every 5
minutes to prevent sticking, until the
meat is tender, about 45 minutes. Add
the cilantro.
 Buttered
Vegetables DIRECTIONS

1. Melt the butter in a skillet over

8 servings 15 minutes medium-low heat.
2. Add in the salt, black pepper, brown
sugar, and vegetable broth.
INGREDIENTS 3. Once it comes to a simmer, reduce
the heat to low, add in the vegetables
and stir well to coat.
¼ cup butter
4. Cook for 7 minutes or until the
½ tsp salt
vegetables are tender-crisp. If you
½ tsp black pepper
¼ tsp brown sugar prefer your veg softer, cooked for 10
½ cup vegetable broth minutes.
3 carrots, chopped into
batons
2 cups chopped broccoli
2 cups chopped cauliflower
1 tbsp fresh herbs, optional
garnish
Potato Wedges DIRECTIONS

1. Preheat oven to 450 degrees. Line a

10 servings 15 minutes large, rimmed baking sheet with
parchment.
2. Cut the potatoes into about 8 wedges
INGREDIENTS (They should be less than 1/2 inch
thick on the wide edge, if your
potatoes are larger, cut any larger
1000 g red potatoes
wedges in half again). Pat the potato
2 tbsps oil
wedges dry with paper towels to
1 tsp salt
1 tsp smoked paprika - may absorb excess starch.
substitute regular paprika in 3. In a large bowl, combine potato
a pinch wedges and oil, toss to coat.
1 tsp garlic powder 4. Stir together salt, paprika, garlic
½ tsp onion powder power, onion powder, and pepper.
pinch black pepper Sprinkle over potato wedges and toss
to coat.
5. Transfer potato wedges to your
prepared baking sheet, arranging
them in a single layer so they aren't
overlapping, and doing your best to
have them not touching.
6. Bake for 15 minutes. Remove from
oven, turn over the potato wedges
with fork or tongs. Return to oven for
15 minutes. While potatoes are
baking, stir together mayo and bbq
sauce. Potatoes should be appear
browned and crispy on the edges and
be fork-tender.
Steamed Rice
30 servings 35 minutes
INGREDIENTS
tap water for rinsing
10 cup rice short grain, long
grain, or medium grain
10 cup filtered water
DIRECTIONS
1. Measure out 10 cup of rice and add to
the rice maker pot.
2. Rinse the rice in the pot under cold
running water. Use your hands to
move the rice around gently to clean
the grains. Pour out the water once it
starts to change color. Repeat this
process 2 times. Make sure to drain
all the water when finished.
3. After you clean the rice and remove
the rinsing water, add 10 cups of
filtered water to the pot.
4. Return the rice pot to the rice maker.
Make sure your rice maker is on and
follow the manual instructions. Our
rice cooker provides a “quick” setting
along with a “normal” setting. I more
often than not choose “quick”
because it gives me the same results
for a shorter amount of time. While
the rice is cooking, do not lift the lid
so as not to lose steam.
5. Once the rice is done, leave the
cooker closed for an additional 5
minutes.
6. Open the lid and fluff the rice with a
rice paddle.
7. Serve rice onto bowls and enjoy.
Assorted Fruit
Platter DIRECTIONS

1. Wash all the fruit well.

25 servings 15 minutes 2. Prepare the mango by making thick
slices down either side of the stone.
Score the flesh of each 'cheek' into a
INGREDIENTS criss cross, then flip it into a
hedgehog shape and use a knife to cut
off each cube of mango flesh.
1 mango
3. Prepare the pineapple by cutting the
1 pineapple
top and bottom. Stand it on the cut
5 kiwis sliced
1 honeydew melon flesh cut side and carefully cut off the thick
into chunks rind. Cut long strips away from the
1 cantaloupe flesh cut into hard core, then cut the strips into
chunks bite sized chunks.
1 watermelon flesh cut into 4. Slice the kiwi.
chunks 5. Cut the melons in half and then
1 bunch grapes quarters. Scoop out the seeds and
Sprigs of mint to garnish discard. Cut the peel from the flesh
and then cut the flesh into bite sized
pieces.
6. Wash the grapes but keep them on
the stalk.
7. Decoratively assemble the fruit on
your chosen plate, tray or cake stand,
grouping each type of fruit together
and keeping different colours to
different sections.
 Blueberry
Cheesecake
25 servings 5 hours
INGREDIENTS
400g Marie crackers or
other plain biscuit
240g unsalted butter ,
melted
CHEESECAKE BISCUIT BASE:
CHEESECAKE FILLING
1000g cream cheese , well
softened
4 tbsp all purpose flour
2 tsp vanilla extract
250 g yogurt
660 g caster sugar
Zest of 1 lemon
6 eggs at room temperature
500g blueberries
BLUEBERRY TOPPING
750g blueberries
4 tbsp lemon juice
220 g white sugar
1 tsp vanilla extract
3 tsp cornflour/cornstarch
4 tbsp water
DIRECTIONS
1. Preheat oven to 160°C/320°F. Place
shelf in middle of oven.
2. Line inverted base: Get a 20cm/8"
springform cake tin. Turn the base
UPSIDE DOWN, butter lightly then
press on a square piece of
parchment/baking paper. Then clip
into the springform pan.
3. Line sides: Butter and line the side of
the pan.
1. Break up biscuits roughly by hand
and place in a food processor.
2. Blitz until fine crumbs. Add butter,
briefly blitz until dispersed and it
resembles wet sand.
3. Pour into the prepared cake tin. Use a
spatula to roughly spread it out over
the base and up the walls.
4. Use something with a flat base and
vertical edges to press the crumbs up
the wall almost to the top of the sides,
and flatten the base.
 Blueberry
Cheesecake
FILLING:
25 servings 5 hours
INGREDIENTS
400g Marie crackers or
other plain biscuit
240g unsalted butter ,
melted
CHEESECAKE FILLING
1000g cream cheese , well
softened
4 tbsp all purpose flour
2 tsp vanilla extract
250 g yogurt
660 g caster sugar
Zest of 1 lemon
6 eggs at room temperature
500g blueberries
BLUEBERRY TOPPING
750g blueberries
4 tbsp lemon juice
220 g white sugar
1 tsp vanilla extract
3 tsp cornflour/cornstarch
4 tbsp water
DIRECTIONS
1. Use a stand mixer (with paddle) or
handheld beater to beat the cream
cheese until just smooth, no longer
than 20 seconds on speed 4.
2. Add flour, beat for 5 seconds on speed
4 until just incorporated.
3. Add vanilla, sour cream, sugar and
lemon zest. Beat until just combined
(10 sec max, speed 4).
4. Add eggs one at a time - beat for 5
seconds on speed 4 in between each.
After the last egg, beat as needed
until batter is smooth - but stop
beating immediately once smooth.
5. Stir in blueberries with a rubber
spatula. Pour into prepared crust.
6. Bake for 70 minutes. The top should
be a bit puffed, very light golden
brown, not cracked, and near
perfectly flat. It should jiggle slightly
when you gently shake the pan.
7. Cool the cake in the oven with the
door open approx 20 cm / 8" for about
2 hours, then refrigerate for 4 hours+
in the pan or overnight. Cake will
sink and surface should be flat.
8. Remove sides of springform pan. Use
overhang paper to slide cheesecake
off the cake pan base. Then slide the
cheesecake off the paper.
 Blueberry
Cheesecake
BLUEBERRY SAUCE FOR CHEESECAKE:
25 servings 5 hours
INGREDIENTS
400g Marie crackers or
other plain biscuit
240g unsalted butter ,
melted
CHEESECAKE FILLING
1000g cream cheese , well
softened
4 tbsp all purpose flour
2 tsp vanilla extract
250 g yogurt
660 g caster sugar
Zest of 1 lemon
6 eggs at room temperature
500g blueberries
BLUEBERRY TOPPING
750g blueberries
4 tbsp lemon juice
220 g white sugar
1 tsp vanilla extract
3 tsp cornflour/cornstarch
4 tbsp water
DIRECTIONS
Place 1 cup of blueberries, vanilla,
sugar and lemon juice in a saucepan.
Stir then bring to simmer over
medium heat. Simmer for 7 minutes
until blueberries breakdown.
Mix cornflour and water, then stir in
- it will thicken quickly.
Stir in remainig blueberries. Sauce
should be syrupy - remove from
stove and cool. Will thicken as it
cools.
Once cool, stir. Adjust thickness 1/2
tsp of water at a time to make it the
perfect "oozing" consistency. be
careful, don't make it runny!
Spoon onto cheesecake so it's
completely covered - you'll have
maybe 1/2 cup sauce left, good for
touch ups. Refrigerate 2 hours+.
Slice and serve!
Salted Caramel
Chocolate Cake
Chocolate cake:
25 servings 2.5 hours
INGREDIENTS
2 cups granulated sugar
1 cup light brown sugar, packed
2 3/4 cups all-purpose flour
1 1/2 cups cocoa powder, sifted
3 tsps baking soda
1 1/2 tsps baking powder
1 1/4 tsps salt
3 large eggs + 2 large egg yolks,
at room temperature
1 1/2 cups full-fat sour cream
1/3 cup whole milk
3/4 cup vegetable oil
2 tbsps vanilla extract
1 and 1/2 cups hot water
SALTED CARAMEL CHOCOLATE
FROSTING
2 cups unsalted butter
4 1/2 cups confectioners'
sugar, sifted
3/4 cup cocoa powder, sifted
1 tsp vanilla extract
1/2 tsp salt
3 tbsps heavy cream
2 tbsps salted caramel sauce
GARNISH
1 1/4 cups salted caramel
sauce
Flaky sea salt
DIRECTIONS
Preheat oven to 350°(F). Spray each
pan generously with nonstick
cooking spray, then place the
parchment paper cut out in the
bottom of the pans and spray again.
Set pans aside.
In the bowl of a stand mixer fitted
with the paddle attachment, or in a
large bowl using a handheld electric
mixer, combine both sugars, flour,
cocoa powder, baking soda, baking
powder and salt; mix on low until
dry ingredients are thoroughly
combined.
In a separate bowl combine the eggs,
egg yolks, sour cream, milk, oil and
vanilla extract; mix until completely
combined. Pour mixture into the dry
ingredients and beat on low until
just incorporated. Pour in hot water
and continue mixing until
completely combined; about 1
minute. The batter will quite thin.
Divide batter evenly among
prepared pans. Bake in preheated
oven for 30 minutes. Cool cakes for
10 minutes in the pan before
removing from pans and
transferring to a cooling rack; cool
cakes completely before frosting.
Salted Caramel
Chocolate Cake
25 servings 2.5 hours
INGREDIENTS
2 cups granulated sugar
1 cup light brown sugar, packed
2 3/4 cups all-purpose flour
1 1/2 cups cocoa powder, sifted
3 tsps baking soda
1 1/2 tsps baking powder
1 1/4 tsps salt
3 large eggs + 2 large egg yolks,
at room temperature
1 1/2 cups full-fat sour cream
1/3 cup whole milk
3/4 cup vegetable oil
2 tbsps vanilla extract
1 and 1/2 cups hot water
SALTED CARAMEL CHOCOLATE
FROSTING
2 cups unsalted butter
4 1/2 cups confectioners'
sugar, sifted
3/4 cup cocoa powder, sifted
1 tsp vanilla extract
1/2 tsp salt
3 tbsps heavy cream
2 tbsps salted caramel sauce
GARNISH
1 1/4 cups salted caramel
sauce
Flaky sea salt
DIRECTIONS
Chocolate frosting:
In a stand mixer fitted with the
paddle attachment, cream the
softened butter on medium-speed
until completely smooth; about 3
minutes.
Turn the mixer off and sift the
powdered sugar and cocoa into the
mixing bowl. Turn the mixer on the
lowest speed and mix until the
sugar/cocoa have been absorbed by
the butter; about 2 minutes. Increase
mixer speed to medium; add in
vanilla extract, salt, heavy cream and
salted caramel; beat for 3 minutes.
Assembly:
Using a serrated knife, carefully trim
the raised top of each cake, making
each one an even, level surface.
Transfer 1 layer to a large plate or
cake stand. Spread a thin layer of
frosting on top, then add a 1/2 cup of
caramel; top with another cake
layer, and repeat, thinly spread it
with a layer of frosting, then adding
a 1/2 cup of caramel. Top final cake
layer and place cake in the fridge to
set for 1 hour. Once set, finishing
frosting the top and sides of the
cake. Sprinkle with sea salt. Slice and
serve, or keep refrigerated for up to
5 days.