RECIPIES:

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 dont 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 youll 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 wont 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

Seafood Kebab with Herbs

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

Ground Turkey with BBQ Sauce

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

Scrambled Eggs with tomatoes and mushrooms

Preparation time: 10mins Cooking time: 15mins Ingredients for 2 people: - 5 eggs - 30g of butter - 300g of mushrooms (a mixture of field or woodland varieties) - 2 tomatoes - 0.5dl of cream - 0.5dl of milk - Salt, pepper Preparation: 1. Boil some water and plunge the tomatoes into it for a few seconds so that you can remove the skins. 2. Refresh the tomatoes in cold water, then peel them, chop them up and remove the seeds. 3. Carefully wash the mushrooms and cut into small pieces. 4. Melt half the butter in a frying pan, add the mushrooms and leave to brown for a few minutes. 5. Add the tomatoes and continue cooking to allow the water to evaporate. 6. Beat the eggs, the cream and the milk in bowl, then season with salt and pepper. 7. Add the remaining butter to the mushrooms and tomatoes, and pour the beaten eggs over the top. 8. Mix in vigorously and leave to simmer over a low heat until it reaches the right consistency.

Strawberry Muffins

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

Spanish Squares

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

Cantonese beef noodles

Preparation time: 20 min + 30 min for the marinade Cooking time: 10 min Ingredients for 4 people: - 240g Chinese wheat noodles - 600g tender beef - 2 chopped spring onions - 1 large green pepper - 1 tbsp fresh ginger - 4 garlic cloves - 3 tbsp oyster sauce - 2 tbsp soy sauce - 1 tsp chilli-infused oil - Salt and pepper - Sesame oil Preparation: 1. Grate the ginger, cut the garlic into thin slices, and cut the green pepper into pieces. 2. Cut the beef into strips 4cm by 1cm. 3. Place the beef strips in a container with the ginger, garlic, oyster sauce, soy sauce and chilli-infused oil. 4. Season with salt and pepper, then leave to marinade for 30 min. 5. Cook the noodles, drain and keep hot. 6. In a wok, heat the sesame oil and saut the onions and green pepper for 30 sec. 7. Add the beef and the marinade, and saut on a hot flame for 4 min. 8. Mix with the noodles and serve.

Chocolate and quinoa fondant cake

Preparation time: 45mins Cooking time: 30mins Ingredients for 4 people: - 200g of dark chocolate - 100g of quinoa flakes - 6 eggs - 1 natural yogurt - 70g of ground almonds - 120g of sugar - 4tbsp of grated coconut Preparation: 1. Melt the chocolate in a bain-marie. 2. Mix the eggs and the sugar together. Then, add the yogurt. 3. Incorporate the ground almonds and the quinoa flakes. 4. Mix the mixture together with the melted chocolate. 5. Place in the oven at 180c for 30 minutes. Tip: Serve the cake sprinkled with the grated coconut.

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

4 Baked Chicken Pasta

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

Fillet with mustard parsley sauce

Ingredients: kg beef fillet 2 onions 8 garlic cloves 1 tablespoon mustard kg beef fillet 2 onions 8 garlic cloves 1 tablespoon mustard 1 teaspoon curry Juice of 1 lime cup of yoghurt 1 teaspoon black honey 1 teaspoon ketchup Pepper Cumin Sweet ground paprika 1 cup chopped parsley Dash of salt Directions: 1.Chop the onions and garlic and place them into a bowl stir in the mustard , yoghurt, honey, lime juice, ketchup, parsley and spice with pepper, curry, paprika and cumin. 2.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. 3.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.

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

Zucchini Frittercakes

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

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, heat the olive oil and stir in the onions and garlic. Add the potatoes and stir for 5 minutes. Add the chicken stock, artichokes, cheese, salt and pepper. When the vegetables are tender, poor into a blender and puree the soup. Can add bread crumbs and youll have fulfilling meal!

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 - bbq makes the wings mild) Directions: 1. In a small bowl mix flour, paprika, cayenne pepper and salt. Spread over chicken until entirely coated. Cover and refrigerate for 90 minutes. 2. Heat oil to fry the chicken. 3. Combine butter, sauces, pepper, garlic in sauce pan over low heat. 4. Fry chicken wings for 10-15 minutes or until golden. 5. Pour hot sauce mixture over the fried chicken and serve. *Could be served with a cooling dip (blue cheese, ranch etc...)

Chicken Mexican Quesadillas

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

Crust-less Broccoli-mushroom Quiche with Green Chili Salsa

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

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 , 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

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, rinsed and crumbled 225g Moist dried figs, chopped 175g Zahtar 10g Preparation 1. Put flour with the salt into a large bowl. In another bowl cream the yeast with the sugar in a little warm water. 2. Make a well in the centre of the flour and pour the yeast mixture into it. Add the rest of the water pouring it in from the sides. Work the mixture into a sticky dough. 3. Add the olive oil and mix until the dough is smooth and elastic. Pour in a few drops of oil in the base of the bowl and roll the dough on it. Cover the bowl with damp dishtowel and leave for 2 hours until it doubles in size. 4. Press firmly on the dough to remove the air. Then divide into 12 equal pieces, lightly flour and put in another bowl covered by a clean towel for 20 minutes. 5. Preheat oven to 230C. Take each portion and roll into a ball. Flatten the ball and stretch into a circle roughly 12.5cm in diameter. Place dough in greasy baking tray and bake in the oven for 4-5 minutes, until golden brown and crisp. 6. While still hot, scatter the feta and figs over each one, drizzle a little olive oil over the top and sprinkle with zahtar.

Pasta Omelet

Ingredients: This recipe is for any leftover pasta with sauce. Italians usually dont 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) cup milk 1 beaten egg 1/8 g Gouda cheese grated (or parmesan if the pasta is not too salty) teaspoon nutmeg teaspoon sweet paprika Dash of pepper Dash of salt Directions: 1.Mix the milk with the eggs, add the cheese and spices. 2.In a bowl mix the pasta with the cheese milk. Heat 2 tablespoons of oil in a non stick pan and add the pasta. Crisp fry then turn the cake and fry from the other side. 3.Feel free to add whatever ingredients to the pasta before frying like mushrooms, olives, jalapenos, corn.or anything else. This recipe is for any leftover pasta with sauce. Italians usually dont 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)

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 cup gratted mozerella cheese Directions: 1- put some oil in a pan and add garlic to it , then cook a bit for few minutes, add onions and peppers n cook for few minutes 2- add chicken and cook them till they turn slightly brown, add the cream and cook for a couple of minutes. 3- put the chicken after it is done in a pyrex , 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, make sure it is cooked before removing it

Pesto tagliatelle alla Genovese

Preparation time: 30 minutes. Cooking time: 25 minutes. Ingredients for 4 people: - 400g of tagliatelle - 200g of potatoes - 200g of French green beans - 75g of basil leaves - 3 cloves of fresh garlic - 30g of pine nuts - 50g of grated pecorino cheese - 50g of grated parmesan - 1.2dl of olive oil - Butter - Salt, pepper Preparation: 1. Blend the garlic cloves, basil and pine nuts in a food processor. 2. In a bowl, add the olive oil and the pecorino. 3. Season with salt and pepper. 4. Peel the potatoes and cut into cubes of about 2cm. 5. Remove any strings from the beans and rinse them. 6. Cook the potatoes in boiling salted water for 10 minutes. 7. Add the beans and leave to cook for a further 7 minutes. 8. Add the tagliatelle, and cook. 9. Retain 1dl of the vegetable water and add it to the pesto. 10. Stir well. 11. Drain the tagliatelle and the vegetables; add a little butter and the pesto. 12. Stir together and serve with grated parmesan on the side.

Sugar Cookies

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

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

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

Cappuccino Muffins

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

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

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. Combine sugar, cinnamon, food coloring, butter, vinegar, boiling water and in large pot. 2. Heat over low heat until sugar dissolves. Increase heat to medium high then boil, without stirring for 10 minutes or until mixture reaches 300* on candy thermometer. 3. Remove from heat, let sit until bubbles subside. 4. Pierce apples with sticks, dip into mixture, swirl to coat, dip into ice water to harden candy coating. 5. Place on lightly buttered pan until set.

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, finely diced 2 teaspoons of fresh thyme, chopped cup of vegetable oil A splash of balsamic vinegar Pears 2 bunches of fresh thyme 4 grainy but firm pears, halved and cored cup of honey Coarse salt and black pepper to taste Salad 1 small head of butter head lettuce, torn 115 grams of rocket 120 grams of blue cheese, crumbled cup of hazelnuts, coarsely chopped Directions: Vinaigrette Whisk all ingredients in a small bowl. Pears and salad Preheat oven to 175 degrees Celsius. Place thyme sprigs on a baking sheet or parchment paper. Place your pear halves, cut side down, on a chopping board. Starting 1.5 centimeters from each stem, cut lengthwise into 1 centimeter slices. Apply pressure gently to fan out the slices. Place pears directly on the thyme. Drizzle the pears with honey then sprinkle with salt and pepper. Bake until pears are tender, about 15 minutes. Turn your oven off and allow them to rest in place for half an hour before serving. Combine lettuce, rocket in a large bowl. Add prepared vinaigrette and toss to coat. You could also opt to serve the vinaigrette separately. Divide salad into separate portions. Place the pear halves alongside your salad. Garnish your salad with blue cheese and top with hazelnuts.

Oreo cupcakes recipe

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

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

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. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon. Bake for 45-50 minutes until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to one month.

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.

Low fat lunch idea: Pasta Salad

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

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

Cheese Fondue

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

Hasselback Potatoes

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

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. Slice up your eggplant, dust with salt and pepper and fry the pieces in a small amount of olive oil. (Avoid saturating or youll make it greasy.) 2. Once lightly fried on each side for two minutes take out the eggplant and leave to one side. 3. Finely chop your onion, pepper and garlic and fry in another spoonful of olive oil. Once the onion begins to soften you can add the tin of tomatoes and salt and pepper to taste. 4. Add the fresh tomatoes and simmer for around 20 minutes. If the sauce tastes bitter, add a teaspoon of sugar to sweeten it up. 5. Select a baking dish and layer your slices of fried eggplant in the bottom (similar to a lasagne.) 6. Pour the red sauce mix over the top and repeat with another layer of eggplant. 7. When youve used all the vegetables pop in the oven to bake for 40 min utes. (This may take slightly more or less time, depending on how thick your eggplant slices are.) 8. 10 minutes before youre due to serve, slice the mozzarella over the top, add the parmesan and grill until the cheese begins to ooze. 9. Serve with fresh crusty bread and salad.

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

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. Don't discard the cutout. Begin melting your butter in a pan over medium-low heat. Toast your bread and cutout on one side in the pan until golden. Don't turn your heat up. You'll risk burning your bread and butter. Turn your bread to the other side as well as your round cutout. Melt a tiny bit of butter in the bread hole, crack the egg directly into the hole and cook until the egg is set to your preference. Season with salt and pepper and serve with the toasted cutout.

Whole Baked Snapper with Crunchy Salsa Verde

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

Crunchy Squid

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

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

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 cubed potatoes and bring to a boil. 2. In a sauce pan melt butter and add diced onion, celery and carrots. Pan fry until soft. 3. When potatoes are done add the celery, carrot and onion mixture with butter to broth. Reduce heat to medium and add milk and heavy cream. Whisk well. Be careful not to have soup at a heavy boil or cream will curdle. Add enough cream to make soup look creamy throughout. Add Cheese. Mix corn starch with very cold water and add to soup. Continue medium boil until soup thickens. Remove from heat and enjoy. Soup will thicken when it gets cold. *Can add milk or water to thin out.

Eggs with garlic and sumac

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

Aromatic Lentil Tart

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

Roasted Red Pepper Tomato Soup

Ingredients: 3 sweet red peppers 8 cups tomatoes, 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.Grill the peppers, turning frequently, until bla ckened all over. Peel off the skin. Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides. Do not wash as this will flush away much of the flavour. 2.Puree peppers and tomatoes in a blender or food processor. Strain out seeds. 3.Place pepper/tomato mixture in a saucepan. Bring to a boil, then simmer uncovered for about 25 minutes. Add remaining ingredients except butter and basil. Simmer uncovered for 15 - 20 minutes. Add butter and basil right before serving.

Mushroom Stuffing

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

Smoked salmon pizza

Ingredients For the pizza base 175 g 00 flour 40 g semolina, 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 crme frache 1/2 lemon 1 X 80 g packet smoked salmon, trimmings Small handful, tarragon, leaves, chopped 2 tbsp capers, drained Directions: 1. Mix the flour with the semolina and salt and add the olive oil. 2. Combine the yeast, sugar and water and stir until the yeast has dissolved. 3. Gradually add the liquid to the flour and mix until it comes together as soft dough. 4. Turn the dough onto a work surface and knead until smooth. Return to the mixing bowl and cover with cling wrap. 5. Leave to rest in a warm place for 10-15mins until the dough rises slightly. 6. Dust the work surface with flour and roll the pizza base out to a rough circle, about 0.5cm thickness. Sprinkle with semolina on both sides and transfer the dough to a heated frying pan. 7. Cook, on a moderate heat for about 5-7 minutes on each side until lightly coloured. Turn out onto a board for serving. 8. Spread the base with crme fraiche which has been sharpened with a squeeze of lemon. 9. Top with salmon slices and sprinkle with tarragon and capers.

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 dont 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.

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

Lentil Soup

Ingredients: 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 butter to large stock pot. Stir in diced onions, cook until soft on low heat. Add garlic and cumin powder, stirring occasionally. Add Broth and water. Add red lentils. Bring to a soft boil on low heat. 2. Add cubed potato to lentil mixture along with carrots, salt, and pepper and bring to a boil. Reduce heat and simmer, covered. 3. Pure soup in a blender until smooth, most likely will take 2 batches. Or use a hand blender in the pot. After blended well return to pot and bring to a soft boil. Add more water if needed.

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, minced Directions: 1.In a saucepan, melt butter over medium heat. 2.Add flour and salt, blending well. Slowly add milk, stirring constantly. Cook until mixture boils and thickens. 3.Set aside Press tomatoes through a sieve or blend until smooth. 4.In a soup pot, combine remaining ingredients and bring to a boil. - Lower heat and simmer 10 minutes. Pour white sauce into soup, stirring constantly. Heat thoroughly before serving.

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. In a large stock pot add 1 tbsp butter to pan; melt and add chopped onions and diced mushrooms. Saut long enough to blend flavors. Add broth, milk, and bay leaf. Simmer for 30 minutes. 2. Add lemon juice, salt and pepper. Melt remaining 6 Tbsp. butter, add flour in a cup of cold water and add to simmering soup while stirring constantly to avoid lumping. Simmer five minutes. Add heavy cream, freshly chopped parsley. Top with freshly chopped parsley.