Asiago Sun-Dried Tomato Dip

Ingredients

1. sun-dried tomatoes (chopped) -not oil-packed- 3 tbsp

2. water 1 cup

3. cream cheese, softened 1 package (3 oz)

4. Asiago cheese (finely shredded) 1/2cup (2 oz)

5. sour cream 3/4 cup

6. green onions (thinly sliced) 1/4 cup (4 medium)

7. Assorted fresh vegetables or baguette slices, > > if desired

Instructions

1. In small bowl, mix tomatoes and water; let stand 30 minutes. Drain thoroughly.

2. In 3-cup microwavable ceramic fondue pot, mix tomatoes, cheeses, sour cream and onions. Microwave uncovered on Medium 3 minutes, stirring every minute, until cheese is melted.

3. Place fondue pot on stand with candle to keep dip warm. Serve dip with assorted vegetables or baguette slices.

Tips

* Take a dip! This creamy Asiago cheese dip is loaded with flavorful sun-dried tomatoes. Whether you’re entertaining or need to bring an appetizer, this fun and flavorful recipe will be the life of the party.

Lemon curd

Ingredients

1. 3 egg yolks

2. Finely grated zest of 1 lemon

3. Lemon juice 1/4 cup

4. Sugar 1/2 cup

5. Vanilla extract 1 teaspoon

6. Butter 4 tablespoons (cut into small pieces)

Instructions

1. In a double boiler, mix yolks, zest, lemon juice, sugar, and vanilla extract together.

2. Whisk over gently simmering water until mixture becomes thick and opaque, about 8-10 minutes.

3. Take off of heat, and stir in butter, one piece at a time, until well incorporated.

4. Chill and serve.

Tips

* Use unsalted butter

Chocolate Meringues

Ingredients

1. 1 egg white

2. white vinegar ½ teaspoon

3. caster sugar 1/3 cup

4. Cocoa powder, Sifted 2 teaspoons

5. flaked almonds, toasted ¼ cup

Instruction

1. Preheat oven to 90°C conventional.

2. Beat egg white, vinegar and caster sugar in small bowl with electric mixer for about 10 minutes or until sugar has dissolved. Fold in cocoa.

3. Line an oven tray with baking paper. Place teaspoonsful of mixture onto oven tray and sprinkle with almonds. Bake for 55 minutes and allow to cool in oven.

Tips

* It is important to whip the egg whites in a small bowl to achieve maximum volume.

* Makes 20 tiny meringues

Banana Milkshake

Ingredients

1 large ripe banana
1 cup milk
1 1/2 teaspoons sugar
1/2 teaspoon vanilla extract
Chocolate syrup


Instructions

Place the first four ingredients in a blender; cover and process until smooth. Pour into glasses; and top with some chocolate syrup if desire. Serve immediately.


Tips

If you like vanilla ice- cream can add in it and blend it with the ingredients..

Lime water

Ingredients

1. three or four fresh mint leaves

2. two parts pure, clean H20

3. one part fresh lime juice

Instruction

1. Mash, muddle or otherwise abuse mint leaves in the bottom of the glass.

2. Add lime juice and water.

3. Sit on porch in the sunshine and be refreshed.

Mushy peas

Ingredients

1. frozen green peas 284 g

2. heavy cream 60 ml

3. butter 1 tablespoon

4. salt 1/2 teaspoon

5. freshly ground black pepper 1/2 teaspoon

Instructions

1. Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.

2. Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

Lasagna stuffed with Spinach & Ricotta

Ingredients

1. tomato sauce 700 ml

2. ricotta cheese 475 g

3. 1 egg

4. 1 fresh tomato (finely minced)

5. Spinach 300 g

6. Lasagna (or Cannelloni you'll have to stuff)

7. Mozzarella + Parmesan cheese

8. Salt + Pepper

* You can also add 150 g of finely minced mushrooms and 1 mashed garlic clove

Instructions

Prepatation : 15 min Cooking : 30 min

1. Pre-heat the hoven at 180°C (350°F)

2. Boil the pasta (important)

3. Clean, cut and smash the spinach

4. Mix the egg, ricotta and spinach in a bowl

5. Add the lasagna directly into the bowl you'll be serving

6. Gently add the spinach + egg + ricotta mixture and 2/3 minced tomato

7. Add another slice of lasagna

8. Add the remaining 1/3 of minced tomato and tomato sauce

9. Top it with small dices of mozzarella and gently cover with some parmesan

10. Put it to the hoven for 30min (180°C)

White chocolate & Sour cream cupcakes

Ingredients

1. Plain flour (all purpose) 2 cups

2. White sugar 1 2/3 cups

3. Salt 1/4 tsp

4. White chocolate 125 grams or 4 oz

5. Water 1/2 cup

6. Butter 125g or 1/2 cup

7. Sour cream, (at room temperature) 1 cup

8. Vanilla extract 1 tsp

9. Baking soda 1 1/2

10. Eggs 2

Instruction

1. Preheat oven to 180 C (350 F).

2. Line 2 12 capacity muffin trays with cupcake liners.

3. In mixer, combine flour, sugar and salt.

4. Melt chocolate with butter and water. Allow to cool slightly.

5. Add melted chocolate mixture to flour mixture and mix lightly.

6. Add sour cream, vanilla, baking soda and eggs and beat for 2 minutes.

7. Divide batter evenly into cupcake liners and bake for 20 - 25 minutes or until toothpick comes out clean.

8. Allow cupcakes to cool completely before frosting.

Tips

* Make sure that you fill the cupcake liners only half way as the cupcakes rise a lot during baking. Otherwise you will get the cupcakes overflowing and even worse they will sink in the middle. What you will get if you fill half way is a really nice flat cupcake surface which is perfect if you like decorating you cupcakes with fondant.

Tartar Sauce

INGREDIENTS

1. 1 cup mayonnaise

2. 1 tablespoon sweet pickle relish

3. 1 tablespoon minced onion

4. 2 tablespoons lemon juice (optional)

5. salt and pepper to taste

INSTRUCTION

1. In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Fish 'n' Chips

Ingredients

1. 4 large potatoes, (peeled and cut into strips)

2. All purpose - flower 125 g

3. Baking powder 5 g

4. Salt 6 g

5. Ground black pepper 2 g

6. Milk 235 ml

7. 1 Egg

8. Vegetable oil for frying 945 ml

9. Cod fillets 680 g

Instruction

1. Place potatoes in a bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes

2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).

3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.

4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.

5. Fry the potatoes again for 1 to 2 minutes for added crispness.

Tips

* Can use any firm fleshed white fish instead of cod

* Serve with tartar sauce

* Serves 4

Easy Mint Chip Ice Cream

Ingredients

1. Sweetened Condensed Milk 1 can

2. Water 30 ml

3. Peppermint extract 1 ml

4. Green food coloring 3 drops

5. Whipping Cream,(whipped) 480 g

6. Miniature Semisweet Chocolate Chips 200 g

Instruction

1. In a large bowl, combine milk, water, extract and food coloring. Fold in whipped cream and chocolate chips. Pour into a foil-lined 9-in. x 5-in. x 3-in. loaf pan. Cover and freeze for 6 hours or until firm. Lift out of the pan and remove foil.

Spaghetti Ala Bolognese

Ingredients

1. Lean Ground Beef 305 g

2. Sausage 105 g

3. Onion Chopped 35 g

4. Milk 160 ml

5. Red Cooking Wine 120 ml

6. Beef Bouillon 2 cubes

7. Diced Tomatoes 2/3 can

8. Tomato Paste 2/3 can

9. Spaghetti cooked 305 g

Instruction

1. Chop ground beef and sausage until well minced. Cook onion, beef and sausage in a larger skillet over medium heat until pink is gone, about 6 minutes.

2. Add milk and simmer until almost evaporated, about 4 minutes.

3. Add red cooking wine and beef bouillon. Simmer about 4 minutes.

4. Add canned tomatoes and tomato paste. Simmer about 15-20 minutes until sauce is thick. Serve with cooked spaghetti

Tips

* Add Parmesan Cheese before serve to add flavour

* Serves 4

Mini Cheese Cake

Ingredients

1. Vanilla Wafers 170 g

2. Cream Cheese 225 g

3. Egg 1

4. Vanilla Extract 1/2 tsp

5. White Sugar 75 g

6. Cherry Pie Filling 300 g

Instructions

1. Preheat oven to 350 degrees F ( 175 degrees C ), Line miniature cake tins with miniature paper liners.

2. Crush the vanilla wafers and place 1/2 tbsp of the crushed vanilla wafers into the paper lined miniature cake tins.

3. Cream together with an electric mixer the cream cheese, sugar, egg and vanilla, Fill each miniature cake liner with this mixture, almost to the top.

4. Bake at 350 degrees F ( 175 degrees C ) for 15 minutes, cool and then top with a teaspoonful of cherry pie filling.

Tips

* Can use any other flavour of pie filling.

* Can use hand whisk instead of electric mixer.

* Serves 24 individual cakes.

Fluffy Mashed Potatoes

Ingredients

1. Potatoes ( Desiree or King Edward ) 900 G

2. Butter ( Unsalted Butter ) 5 G

3. Milk ( Whole Milk ) 4 tbsp

4. Creme Fraiche or Sour Cream 2 tbsp

5. Salt & Freshly Milled Black Pepper

Instructions

1. Peel and cut potatoes into chuks not too small.

2. Put potatoes into large saucepan and pour boiling water over them.

3. Add 1 desert spoon salt

4. Simmer gently for 20 - 25 mins

5. When cooked, drain, and cover with tea cloth for 5 mins to absorb some of the steam.

6. Add butter, milk and creme fraiche.

7. Mash together until light and fluffy.

8. Add salt and pepper to taste.

Tips :

* Stab the potatos with a fork in the saucepan to check when the potatos are ready.

* They should be soft and easily slide off the fork.

* Serves 4