Chicken cashew nut curry

  Chicken breast 2 pcs
  Blanched tomatoes 2 pcs
  Onion 1 pc
  Water 1 cup
  Yoghurt half cup
  Turmeric powder 1 tsp
  Garam masala 1 tsp
  Red chilli powder 1 tbsp
  Cashew nuts 50gms
  Garlic 4-5 pcs
  Lemon juice 1 tbsp
  Coriander 2 tbsp
  Raisins 2tbsp
  Tomato paste 2 tbsp
  Oil 3 tbsp
  Salt to taste

1. Cut chicken breasts into cubes.
2. Chop tomatoes, onion, cashew nuts, garam masala and garlic in a chopper.
3. Put oil and the chopped paste in a cooking pan. Cook for two to three minutes. 
4. Add chicken cubes in the sauce and wait till the colour changes. 
5. Add tomato paste, chilli powder, lemon juice, turmeric powder, salt, yoghurt and raisins. Cook for three to four minutes on a medium flame. 
6. Add water and let it come to a boil.
7. At the end, add salt and coriander. Delicious chicken cashew nut curry is ready to be served.

Mutton/Lamb and green pepper stir-fry

  Mutton/Lamb undercut 1/2kg
  Capsicum 1 pc
  Garlic 4 pcs
  Oil 3 tbsp
  Oyster sauce 2 tbsp
  Chilli garlic sauce 3 tbsp
  Green onions 1 pc
  Red button chillies 4-5 pcs
  Onion 1 small
  Salt to taste
  Crushed black pepper 1tsp
  Lemon juice

1. In a cooking pan, fry the oil and chopped garlic till it turns golden-brown. 
2. Add dry button chillies, lemon juice and mutton/lamb slices. Fry well. 
3. Add capsicum, onion, and green onion — stir-fry for 1-2 minutes. 
4. Then, add chilli garlic sauce, oyster sauce, salt and crushed black pepper.

Mutton/Lamb and green pepper stir-fry is ready to be served.
Tip: The secret is in chopping mutton/lamb and veg into small pieces, so that cooking time is reduced, ideal quick cooking recipes for weeknights

Chicken liver curry

  Chicken liver 1 lb 
  Onion 1piece
  Cinnamon 2 sticks
  Boiled tomatoes 3 pieces
  Potatoes 3 pieces
  Water 1 cup
  Boiled peas ½ cup
  Green chillies 3-4 pieces
  Cumin seed powder 1tsp
  Turmeric powder 1tsp
  Red chillli powder 1tsp
  Garlic paste 1 tbsp
  Coriander seeds 2 tsp
  Garam masala 1/2 tsp
  Oil ¼ cup
  Salt to taste

1. Stir-fry onions and cinnamon sticks for two to three minutes. 
2. Add potatoes and salt; cook for three to four minutes. 
3. Add water and leave it to cook on a low flame.
4. Take another pan and stir-fry the chicken liver pieces with garlic paste. Let it cook for two to three minutes. 
5. Now, add cumin seed powder, coriander seeds, turmeric powder, and red chilli powder; stir-fry for one to two minutes. 
6. Add boiled tomatoes, potatoes and peas, and cook for four to five minutes, on a high flame.
7. Sprinkle a pinch of garam masala on it and enjoy tasty chicken liver curry.

Honey chicken skewers

  Chicken breast 1 lb
  Ginger-garlic paste 1tbsp
  Vinegar 2tbsp
  Soya sauce 1tbsp
  Honey 4 tbsp
  Black pepper powder ¼ tsp
  Olive oil 2-3 tbsp
  Oyster sauce 1tbsp
  Capsicums 1
  Salt to taste
  Wooden skewers as required


1. Cut chicken breast into slices, and marinate with ginger-garlic paste and salt. 
2. Let it sit for five to six minutes. 
3. Add soya sauce, vinegar, oyster sauce, salt and black pepper powder. Cut capsicum into small slices. 
4. Thread the chicken slices and capsicum pieces onto skewers, alternating between the two. 
5. Grill them on a lightly oiled grill pan till the colour changes to gold. 
6. Serve with boiled rice.

Chicken Meatballs with Yogurt Dipping Sauce

  2 tbs vegetable oil
  500g chicken mince
  1 egg, lightly beaten
  2 sachets (4 tsp) Real Stock Paste - Chicken
  1/2 cup breadcrumbs
  2 tsp ground cumin
  1 clove garlic, crushed
  1 tbs finely chopped parsley

Lemon and Dill Dipping Sauce 
  1 cup greek style yogurt
  1 tbs lemon juice
  1 small clove garlic, crushed
  1 tsp dill, finely chopped

1.In a medium bowl, combine, mince, egg, breadcrumbs, Real Stock Paste - Chicken, cumin, garlic and parsley. Mix well. 
2.Roll tablespoons of mixture into balls and set aside.
3.Meanwhile heat a large frypan, add the oil then cook the meatballs in batches for 10 minutes, turning occasionally until cooked through.
4.Serve with lemon and dill dipping sauce and crusty bread.

Makes 25

Smoked Chicken and Vegetable Frittata

  30g butter
  1 small peeled leek, washed well and thinly sliced
  500g pack - Peas, Corn and Capsicum
  125g smoked chicken breast fillet, thinly sliced
  6 eggs, lightly beaten
  1/4 cup chopped fresh herbs (fresh flat leafed parsley, basil leaves and chives)
  1/2 cup cream
  1/4 cup shredded parmesan cheese
  Crisp green salad, for serving

1. Melt butter in a non-stick frying pan and over a medium heat cook leek until softened, approximately 5 minutes, stirring occasionally. 
2. Add - Peas, Corn and Capsicum and cook for a further 2 minutes.  Gently stir in smoked chicken.
3. Combine beaten eggs, cream and herbs in a bowl and season to taste with salt and pepper. 
4. Pour egg mixture over vegetables and cook uncovered over low heat for 10 minutes or until egg mixture is almost set but the top is still runny.
5. Sprinkle frittata with parmesan cheese, transfer to a hot grill and cook for 4-5 minutes or until frittata is golden on top and just set. 
6. Stand for 5 minutes before slicing and serving with a crisp green salad.

If smoked chicken is unavailable, substitute with cooked BBQ chicken breast.

Homemade Frappuccino Recipe

  1/2 package of Instant Pudding, any flavor
  1/2 cup strong brewed coffee 
  Milk (any kind — almond, soy, whole, non-fat)

1. Fill tall cup with ice and add half a package (approximately 2 1/2 tablespoons) of your chosen pudding. 
2. Add coffee and top with milk (it should reach brim of cup).
3. Blend to desired consistency (until you don’t hear the ice crushing anymore).
4. Top with whipped cream if desired, and enjoy! If it looks too thick, there should be room for a little bit more milk. 
5. Stir and pack down what you have now, and add milk to the brim of cup. Blend for five seconds more.

Pomegranate Salad

  4 cups Pomegranate arils
  3 crispy apples, chopped
  2 crunchy pears, chopped
  1 cup walnuts, lightly crushed
  pinch of salt
  2 limes (1/2 cup juice)
  1½ tablespoons honey
  1 tablespoon brown sugar
  ¼ teaspoon cinnamon
  ½ teaspoon apple cider vinegar
  10 mint leaves, chopped

1. Place arils in a large bowl. 
2. Add the pears and apples and mix together. 
3. Sprinkle the walnuts and salt on top.
4. To make the dressing whisk together the lime juice, honey, brown sugar, apple cider vinegar, cinnamon, and mint until smooth. 
5. Pour the dressing over the salad and mix together.
6. Store in the fridge until ready to serve. If the apples begin to brown, squeeze more lime juice on them.

Pomegranate Salsa

  2 1/2 cups Pomegranate arils
  1 - 3 jalapeños, seeds removed and minced
  1 1/3 cup diced cucumber
  1/4 - 1/3 cup finely chopped cilantro
  1/3 cup diced red onion
  squeeze of half a lime

1. Combine all of the prepared ingredients in a bowl.
2. Starting with using only 1 jalapeño. Stir to combine. 
3. Test for heat preference and add additional jalapeño if desired.

Pomegranate Olive Oil Cake,

¾ cup Pomegranate arils
2 teaspoons baking powder, sifted
2 cups all-purpose flour, sifted
4 whole eggs, room temperature
1 cup + 3 tablespoons granulated sugar
½ teaspoon salt
6 tablespoons unsalted butter, melted
1 lemon, zested and juice strained
¾ cup extra-virgin olive oil
1–2 teaspoons all-purpose flour
2 tablespoons brown (or raw) sugar

1. Preheat oven to 160 °C. 
2. Butter and flour the bottom and inside of the cake pan. 
3. Sift together flour and baking powder. Whip the eggs at high speed until about tripled in volume.
4. Add the granulated sugar and continue to whip on high speed. Whip the eggs and sugar until they are pale and stiff — generally about three to five minutes. 
5. Incorporate the lemon zest, salt and strained lemon juice. Incorporate the melted butter, while slowly mixing.
6. Add one cup of the flour; mix until incorporated. On medium speed, add ½ cup of olive oil. 
7. Add the remaining dry ingredients just until incorporated; scrape if necessary. 
8. Whilst mixing, add the last of the olive oil in a steady stream; scrape the bowl.
9. Mix again on high speed for about 30 seconds to ensure a thorough and even mixture. 
10. In a separate bowl, add ¾ cup of arils and one teaspoon of flour to lightly coat them. Gently fold the coated arils into the prepared cake batter.
11. Pour the batter into your prepared cake pan. Generously sprinkle the brown sugar over the top of the cake and place the cake into the oven. 
12. After about 15 minutes, rotate the cake 180 degrees and bake for another 20–25 minutes. 
13. The cake should be golden brown on top and the center should spring back when pressed lightly.
14. Allow the cake to cool completely before removing from the pan. Add ¼ cup arils as garnish and a drizzle of fine olive oil.

Creamy Chicken on Linguine

  1 tlbs olive oil
  2 tlbs butter
  6 skinless, boneless chicken breast halves
  1 clove garlic, minced
  16 ounce package linguini pasta
  1 onion, chopped
  1 cube chicken bouillon, crumbled
  1/2 cup water
  1 1/4 cups heavy cream
  3/4 cup milk
  4 green onions, sliced diagonally into 1/2 inch pieces
  1 cup grated Parmesan cheese

1. In a large deep-fry pan, heat oil, butter and garlic over medium heat. 
2. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan. 
3. In the same time, cook pasta according to directions on package. Drain. 
4. Reheat oil in pan, add onion and sauté, stirring often, until onion is soft but still white. 
5. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese. 
6. Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. 
7. Garnish with parsley or any herbs you desire. 
8. Serve immediately. 


  3 large tomatoes, seeded and chopped
  2 tbls chopped fresh parsley
  2 tbls chopped fresh chives
  2 cloves garlic, minced
  4 tbls minced fresh basil
  1/3 cup extra virgin olive oil
  salt and pepper to taste

1. In a medium bowl combine tomatoes, parsley, chives, garlic, basil, olive oil, salt and pepper. 
2. Cover and refrigerate for at least 1 hour, allowing flavors to meld before serving. 

Chicken Pie

1 barbecue chicken
250g baby frozen peas
5 spring onions
1 leamon
4 thawed sheets frozen puff pastry
1 egg
1 tbs olive oil
2 cloves garlic
4 sprigs thyme
250ml (1 cup) double cream
Green salad, to serve

1. Preheat oven to 220C. Boil a kettle of water. Meanwhile, shred chicken meat, discarding skin and bones. 
2. Place peas in a bowl, pour over boiling water and stand for 1 minute. Drain. Squash peas with your hands. 
3. Roughly chop onions, including most of the green part, and place in a bowl with chicken and peas. Zest lemon over chicken mixture, season with salt and pepper, then toss to combine. 
4. Line an oven tray with baking paper. Stack 2 pastry sheets on top. 
5. Pack chicken mixture in centre of pastry. Stack remaining 2 pastry sheets over, stretching to cover filling. 
6. Lightly brush edges with water and press to join. Trim pie to a 25cm round. Lightly beat egg, then brush over pie. Using a knife, score top, if desired. Cut a 2cm hole in top of pie. 
7. Bake for 25 minutes or until pastry is dark golden (cover with baking paper if overbrowning). 
8. Meanwhile, heat oil in a pan over medium heat. Bruise garlic, discard skins, then add to pan. 
9. Strip leaves from thyme into pan, then cook, stirring, for 1 minute or until fragrant. 
10. Add cream and simmer for 2 minutes. Discard garlic. 
11. Spoon the cream mixture into pie through the hole. Stand for 5 minutes. Serve pie with green salad.

Serves: 6

Sour Cream Pastry

200g Chilled unsalted butter
250g Plain flour
125ml Sour Cream

1. Mix butter and flour in a food processor until it looks like breadcrumbs.
2. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball
3. Using your hands, shape pastry in a rectangle. Wrap in plastic film and refrigerate for 10 minutes. 
4. Roll out the sour cream pastry to 3mm thick.
5. Grease a flan tin (23cm x 2.5cm) and line with the pastry, cut off the excess pastry around the edge but allow the pastry to come above the fin tin by 5mm, this is due to the pastry shrinking during blind baking. Place in the fridge for 15 mins to chill.
6. Remove from the fridge and place in the oven for 5 minutes. 
7. Decrease oven temperature to 220°C and cook for a further 20-25 minutes or until pastry is golden and cooked through. 
8. For an even colouring of the lid, turn the pie half way through cooking, if necessary.     

Marshmallow Fondant

450g mini-marshmallows 
2 lb powdered sugar 
1 tbsp water 
1 tsp corn syrup (optional) 
1 tsp lemon extract (optional) 

1. Melt marshmallows
2. Empty your bag of marshmallows into a large, microwave-safe bowl, and add water. Microwave until the marshmallows are puffed up and soft looking (about 2 minutes in my microwave).
3. Grease a wooden spoon
4. Add your corn syrup and lemon extract and stir them. 
5. The corn syrup seems to help with flexibility of the fondant after it reaches room temperature, and the extract is for added flavor and to help cut the sweetness. 
6. The mixture should be kind of soupy as you stir it, and most of the marshmallows should be dissolved.
7. If you want to color this entire batch, you can add color now, rather than trying to knead it in later.
8. Adding powdered sugar Gradually, begin to stir in the powdered sugar.
9. Continue stirring and adding powdered sugar until you have used about 2/3 of the bag. Stop when it becomes difficult to continue to stir with the spoon.
10.Turn out onto greased surface and knead, KEEPING IN MIND THAT IT IS HOT, begin CAREFULLY kneading with your hands, and gradually add in the rest of your bag of powdered sugar. You may not need to use the entire bag! You'll want to stop kneading when the fondant stops absorbing the powdered sugar, and it actually feels like warm fondant (this is where previous experience with fondant comes in handy). You may want to keep your shortening nearby so you can grease your hands as necessary. 

* A special note about stand mixers: I know that some people use their stand mixer and hook attachment to mix their MMF. Some people are successful and have never had a problem, but I have read TOO MANY STORIES of people burning out their mixer's motor this way! It's not worth the risk, folks! Your stand mixer wasn't made for this!

11. When you've reached this point, it's time to grease the outside so that it won't dry out, and then put it in a gallon-sized ziploc bag to rest. It should rest for several hours, preferably overnight. Right now it is too warm and soft to use. 
12. When you are ready to use your MMF, grease your work surface with shortening and a paper towel. Be sure to cover every spot, there is nothing worse than having your fondant stick to the mat! The two most important things to have on hand when working with marshmallow fondant are shortening and a microwave. Marshmallow fondant does not loosen up with kneading, like traditional fondant.
This is fondant straight from the bag. If it is too hard to roll out, put it in the microwave in 5-second increments until it is kneadable. It's important to not "melt" your MMF! You just want to soften it enough so that you can knead it and roll it out! A liberal coating of shortening on your hands will assist with the kneading process.
13. Roll out as you would for any other kind of fondant, and cover cake as usual.

Yield: 3 lbs fondant 

Basic buttercream icing

This simple buttercream icing recipe to decorate your cakes. You can add a little food colouring for a splash of colour.

  140g butter, softened
  280g icing sugar
  1-2 tbsp milk
  few drops food colouring

1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
2. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
3. Stir in the food colouring until well combined.

Warm Chicken Salad

  1/4 cup extra-virgin olive oil
  1/2 tsp lemon zest
  1/4 cup lemon juice
  1 clove garlic, finely chopped
  1/2 tsp salt
  1/4 tsp black pepper
  1/2 Kg boneless, skinless chicken breasts, cut into 1/2-inch slices
  1/2 Kg thin asparagus
  2 tbls fresh chopped dill
  1 tbls honey
  1 cup cherry tomatoes, quartered
  8 cups salad greens
  4 hard-cooked eggs, peeled and quartered

1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt and black pepper.
2. Break off woody ends of asparagus but leave rest whole. Heat 2 tablespoons of the lemon dressing in a large nonstick skillet over medium-high heat. Add chicken and asparagus. Stir-fry for 8 to 10 minutes or until chicken is cooked through and asparagus is tender.
3. Add dill and honey to the remaining lemon dressing.
4. Add tomatoes and lemon dressing to the skillet; cook about 1 minute or until heated through.
5. To serve, line each plate with 2 cups salad greens. 
6. Equally divide chicken mixture and dressing over the greens. 
7. Top with quartered hard-cooked eggs and serve.

Bacon and Egg Pie

  4 slices turkey bacon
  1 tsp olive oil
  1/2 of a small red onion, chopped
  2 cloves garlic, minced 
  5 large eggs
  5 large egg whites
  1 cup low-fat milk
  2 tablespoons all-purpose flour 
  1 - 2 tbls chopped fresh dill
  1/2 tsp salt
  1/2 tsp black pepper
  1 cup (4 ounces) shredded part-skim mozzarella cheese
  2 plum tomatoes, sliced
  2 tbls grated Parmesan cheese

1. Preheat oven to 350 degrees F. 
2. Coat a thick pie plate with cooking spray and set aside.
3. Cook bacon in a large nonstick skillet over medium heat until browned. Remove from skillet and dice.
4. Add the oil to the same skillet. Add the onion and garlic and cook, stirring often, 2 minutes or until onion is softened. Transfer to a large bowl.
5. Add the eggs, egg whites, milk, flour, dill, salt, and pepper and whisk until smooth. 
6. Stir in the diced bacon and mozzarella and pour into prepared pie plate. 
7. Top with the tomato slices. Sprinkle tomatoes with the Parmesan.

Star Cookies

 1 cup confectioners' sugar
 2 tsp milk
 2 tsp light corn syrup
 1/4 tsp almond extract
 assorted food coloring

1. In a small bowl, stir together confectioners' sugar and milk until smooth. 
2. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. 
3. Divide into separate bowls, and add food colorings to each to desired intensity. 
4. Dip cookies, or paint them with a brush. 


125 g butter, room temperature
1 cup white sugar
1 1/4 cups self raising flour
1/2 cup milk
2 eggs
1 teaspoon vanilla paste
Pinch of salt

3/4 cup icing sugar
5 g butter
1 tbls boiling water

Icing flowers and edible glitter, to decorate

1. Preheat oven to 180⁰C. 
2. Grease and flour a 12 x ½ cup capacity cupcake tin.
3. Place all the ingredients in a large mixing bowl and beat for ten minutes or until smooth.
4. Divide mixture between prepared cake tin and bake for 10-12 minutes or until cakes spring back to the touch.
5. Remove and transfer to a wire rack to cool.
6. For icing, sieve icing sugar into a bowl, ensuring to remove any lumps. 
7. Place butter and boiling water in a small bowl and mix until butter has melted. Pour into icing sugar, a little at a time and stirring well between each addition until icing reached the desired consistency.
8. Spread icing sugar over cupcakes and decorate with icing flowers and edible glitter if desired.

Vanilla Cupcakes

  1/2 cup unsalted butter, room temperature
  2/3 cup granulated white sugar
  3 large eggs
  1 teaspoon pure vanilla extract
  Zest of 1 large lemon (outer yellow skin)
  1 1/2 cups all purpose flour
  1 1/2 tsp baking powder
  1/4 tsp salt
  1/4 cup milk
  Confectioners (Butter cream) Frosting:
  2 cups confectioners sugar (icing or powdered sugar), sifted
  1/2 cup unsalted butter, room temperature
  1 tsp pure vanilla extract
  2 tbls milk or light cream
  Food colors (if desired)
1. Preheat oven to 180 degrees C and line 12 muffin cups with paper liners.
2. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. 
3. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
4. In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.
5. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
6. Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. 
7. Do not over bake or the cupcakes will be dry. 
8. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. 
9. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. 
10. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. 
11. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Confectioners (Butter cream) Frosting: 

1. In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. 
2. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. 
3. Scrape down the sides of the bowl. 
4. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). 
5. Add a little more milk or sugar, if needed. 
6. Tint the frosting with desired food color 

Makes about 12 cupcakes

Chicken Salad Pitas

  1 cup plain whole-milk Yogurt
  2 tablespoons lemon juice 
  1/2 teaspoon ground cumin 
  1/4 teaspoon crushed red pepper 
  1 cup chopped red bell pepper 
  3 cups chopped cooked chicken 
  1/2 cup chopped pitted green olives 
  1/2 cup diced red onion 
  1/4 cup chopped fresh cilantro 
  1 (15-ounce) can no-salt-added chickpeas, rinsed and drained 
  6 (6-inch) whole wheat pitas, cut in half 
  12 Bibb lettuce leaves 
  6 (1/8-inch-thick) slices tomato, cut in half 

1. Combine first 4 ingredients in a small bowl; set aside. 
2. Combine chicken and next 5 ingredients (through chickpeas) in a large bowl. 
3. Add yogurt mixture to chicken mixture; toss gently to coat. 
4. Line each pita half with 1 lettuce leaf and 1 tomato piece.
5. Add 1/2 cup chicken mixture to each pita half.

Apple Coffee Cake

  1 cup flour
  1 tsp baking powder
  1/2 tsp salt
  1/2 cup of sugar
  1 tsp ground cinnamon
  5 1/2 Tbsp unsalted butter, room temperature
  1 egg, beaten
  1/2 cup whole milk
  1 medium apple, peeled and sliced

1. Preheat the oven to 220°C. Grease a 9-inch square baking dish with or pie pan with a 4-cup capacity.
2. In a medium bowl, whisk vigorously together the flour, baking powder, and salt.
3. In a separate small bowl, mix 1/4 a cup of the sugar with the cinnamon, set aside.
4. Using an mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.
5. Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two to sprinkle on top. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.
6. Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.

Yield: Serves 6.
Prep time: 10 minutes
Cook time: 25 minutes

Tomato-Mozzarella Pizza

  1 large refrigerated bread dough 
  2 tablespoons yellow cornmeal 
  Cooking spray 
  1/2 kg tomatoes, thinly sliced 
  1 garlic clove, minced 
  1 cup shredded mozzarella cheese
  1/4 teaspoon black pepper 
  50 grm pancetta 
  1/4 cup thinly sliced fresh basil 

1. Preheat oven to 220°C.
2. Place dough on a baking sheet sprinkled with cornmeal; press dough into a 12-inch circle. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray. Bake at 220° C for 8 minutes. Remove from oven.
3. Arrange tomato slices on paper towels. Cover with additional paper towels; let stand 5 minutes. Sprinkle garlic evenly over surface of dough; sprinkle 1/2 cup cheese evenly over dough. Arrange tomato slices on top of cheese; sprinkle with pepper. Top with remaining 1/2 cup cheese. Bake at 220° C for 5 minutes.
4. Chop pancetta. Cook pancetta in a nonstick skillet over medium heat until crisp; drain. Sprinkle pancetta over pizza; bake an additional 1 minute or until crust is golden. Sprinkle basil over pizza; 
5. let stand 2 minutes. Cut into 6 wedges.

Snickers Cupcakes


For the cupcakes:
½ cup cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. Salt
16 tbsp. unsalted butter
1½ cups sugar
2 large eggs plus 1 egg yolk
1¾ tsp. vanilla extract
2/3 cup sour cream, at room temperature
For the caramel sauce:
8 tbsp. unsalted butter, cut into pieces
1 cup sugar
1 cup heavy cream
¼ tsp. vanilla extract
Pinch of salt

For the filling:
24 fun-size Snickers bars, chopped

For the frosting:
16 tbsp. unsalted butter, at room temperature
1 lb. confectioners’ sugar
1½ tsp. vanilla extract
1/3 cup caramel sauce
Pinch of coarse salt
2 tbsp. heavy cream

For garnish:
8 fun-size Snickers bars, chopped

1.To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
2.In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  
3.Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  
4.Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
5.Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
6.To make the caramel sauce, melt the butter in a heavy-bottomed saucepan over medium heat.  Add the sugar and cook, stirring occasionally, until the sugar begins to foam a bit.  It will look and smell like it’s on the verge of burning.  Remove from the heat and add the heavy cream.  Stir until the sauce is smooth (you may need to return it to the heat to smooth it out), then mix in the vanilla and salt.  Let cool.  (This can be stored in the refrigerator for up to 2 weeks.)
7.To fill the cupcakes, cut a cone out of the center of each cupcake with a paring knife.
8.To make the filling, combine the chopped Snickers bars in a bowl with 1/3-½ cup of the caramel sauce, and mix to coat.
9.Drop a spoonful of the filling mixture into each cupcake.

1.Add the butter to the bowl of an electric mixer.  Beat on medium-high speed 1 minute until smooth.  Blend in the confectioners’ sugar until smooth, 1-2 minutes.  Mix in the vanilla, caramel sauce and salt until incorporated.  (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.)  
2.Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.
3.Transfer the frosting to a pastry bag fitted with a decorative tip.  Drizzle the frosted cupcakes with additional caramel sauce and garnish with chopped Snickers bars.

Yield: 20 cupcakes

Baked Parmesan Seasoned Fries

  1/2 kg of medium russet potatoes (approx 3 medium potatoes)
  1 1/2 tbsp of Extra Virgin Olive Oil
  1/4 tsp Dried Thyme
  1/4 tsp Dried Oregano
  1/8 tsp Dried Rosemary
  1/4 tsp of Garlic Powder
  1/4 tsp of Old Bay Seasoning
  2 tbsp of Parmesan Style Grated Cheese

1. Preheat oven to 425 centrigrade.
2. Wash and cut potatoes into 1/8ths. 
3. Place on a cookie sheet that has been lined with foil 
4. Mix all of the spices and the parmesan cheese in a small bowl. 
5. Place all of the potatoes into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag. 
6. Seal the bag and shake until the potatoes are evenly coated.
7. Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
8. Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). 


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