Ingredients
Sugar ¼ cup
Butter 45gm
Maida 1 tbs
Dark Chocolate 200gm, melted
Egg whites 4
Egg yolks 2
Method
1. Preheat oven at 180oC.
2. Grease four soufflé cups with one tablespoon melted butter and sprinkle one fourth tablespoon of sugar into each bowl.
3. Melt the remaining butter in a small sauce pan, add flour and cook on low until mixture starts bubbling.
4. Combine chocolate, butter mixture and egg yolks in a large bowl and mix well.
5. Beat egg whites in a clean bowl with electric beater until soft peaks are formed.
6. Add remaining sugar and beat until it is well dissolved.
7. Fold egg white mixture with chocolate mixture in two batches.
8. Pour mixture equally into prepared bowls and bake for 15 minutes until it’s puffed up on top.
9. Serve with fresh cream and strawberry sauce.
Ingredients
Apples 3, peeled and roughly chopped
Sugar ½ cup
Vanilla essence 1 tsp
Lemon juice 2 tbs
Puff pastry 200gm
Butter 2 tbs
Fresh cream whipped ½ cup
Method
1. In a pan cook apples with sugar and little water until soft.
2. Add lemon juice and cook until the mixture is almost dry.
3. Cool and add vanilla essence.
4. Roll puff pastry in a 1/8 inch thick sheet and cut two circles of seven inches.
5. Take two tart pans (seven-inch each), brush them with butter, pour the apple mixture and cover with a pastry circle.
6. Brush the top with remaining butter and bake in a preheated oven at 180oC until the pastry is puffed up and golden on top.
7. Take out from the oven and place a same-sized plate on top, invert the tart pan so the tart comes out on a plate.
8. Place a dollop of cream or ice cream and serve warm.
Ingredients
For Caramel:
Butter 100gm
Cream ½ cup
Brown sugar ½ cup
Method
1. Combine all ingredients in a sauce pan and cook on low heat until sugar is dissolved.
2. Bring to a boil, reduce heat and let it simmer on low flame for five minutes until the caramel is ready.
For sundae:
Bananas 6, peeled and sliced
Vanilla ice cream 3 cups
Sweet whipped cream 3 cups
Brownies 6, cut into small pieces
Almonds ½ cup, chopped and toasted
Method
1. Take six small glasses, and layer cream, brownies, banana, caramel, ice cream and nuts in each.
2. Top with more cream, nuts and caramel sauce.
3. Serve chilled.
Ingredients
Sagudana 1 cup
Milk 1 litre
Cocktail fruit 3 cups (2 large tins)
Rose syrup or red sherbat 1 cup
Ice cubes 2 cups
Method
1. Boil Sagudana and set aside. Combine milk, rose syrup and ice cubes in a blender until frothy.
2. Take six tall glasses, pour sagudana in each and add cocktail fruit.
3. Pour the blended milk mixture in each glass equally, garnish with fruit and serve chilled.
Ingredients
1 cup low-calorie sesame-ginger salad dressing
1/2 kg chicken tenderloins or boneless, skinless chicken breasts
1/2 cup sliced almonds
1 14 1/2 ounce can Mandarin oranges
1 small head napa cabbage, sliced
250 Grm sugar snap peas, sliced
1 cup fresh basil, cut into thin strips
3 green onion, trimmed and chopped
1 16 ounce bag cole slaw mix
1/8 tsp salt
1/8 tsp black pepper
Method
1. Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let stand for 20 minutes.
2. Meanwhile, toast almonds in a 10-inch nonstick skillet over medium-high heat for 5 minutes, stirring often. Remove to a small bowl.
3. Coat same nonstick skillet with nonstick cooking spray. Remove chicken from marinade; add to skillet.
4. Cook over medium-high heat for 7 minutes, turning, until cooked through. Cut into bite-size pieces.
5. Drain Mandarin oranges, reserving 1/4 cup juice. Whisk juice into remaining 1/2 cup salad dressing.
6. In large salad bowl, toss cabbage, sugar snap peas, basil, green onion, cole slaw mix, salt, pepper and chicken with dressing.
7. Add Mandarin oranges and almonds; gently stir to distribute.
8. Serve immediately.
Ingredients
Dressing:
2 tablespoons red wine vinegar
2 green onion, trimmed and finely chopped
1 tbls grated fresh ginger
1 tsp Dijon mustard
1/8 tsp each salt and black pepper
1/3 cup vegetable oil
Salad:
1 can (375 GRM) artichoke hearts in water, drained, rinsed, patted dry and quartered
2 cups cold cooked brown rice
2 cups cut-up, cooked chicken breast
2 tbls barbecue sauce
1 red pepper, cored, seeded and chopped
1 green onion, trimmed and chopped
3 tbls fresh parsley or alfalfa sprouts
1/4 tsp salt
1/4 tsp black pepper
Method
Dressing:
1. In a small bowl or measuring cup, combine vinegar, green onion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended.
Salad:
2. In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, green onion and parsley or sprouts. Stir gently to combine.
3. Add dressing, salt and pepper and stir to blend.
4. Serve cold or store in air-tight container in refrigerator.
Ingredients
1 prepared 9-inch pie crust, fit into deep-dish pie pan
1 cup chopped baked ham (about 150 Grm)
1 cup shredded Swiss cheese (about 125 Grm)
1 cup frozen Southern-style hash brown potatoes
3/4 cup chopped sweet red pepper (about 1 medium-size)
1/2 cup chopped green onion (about 4)
3 eggs
1/2 cup heavy cream
2 tbls grainy mustard
1/2 tsp salt
1/4 tsp black pepper
Method
1. Heat oven to 450 degrees F. Prick bottom and side of pie shell all over with a fork. Line with foil; fill foil with pie weights or dried beans.
2. Bake for 9 to 11 minutes. Remove foil with weights. Bake another 5 to 7 minutes. Remove from oven; let cool slightly. Lower oven temperature to 350 degrees F.
3. Gently toss together ham, cheese, potatoes, sweet pepper and scallions in prepared pie shell.
4. Whisk together eggs, heavy cream, mustard, salt and black pepper in medium-size bowl. Pour over ham mixture in pie crust.
5. Bake quiche in 350 degrees F oven 1 hour, 15 minutes or until knife inserted near center comes out clean.
6. Remove to wire rack and let cool 10 to 15 minutes before serving.
Ingredients
1 ½ kg. beef chunk/veal chunk, thinly sliced and pounded
¾ cup yogurt
6 tbsp. finely grated raw papaya with skin
¾ cups fried onions
4 tsp. freshly grated ginger
4 tsp. chopped garlic
1 tsp. cinnamon powder
1 tsp. nutmeg powder
1 ½ tsp. cumin powder roasted
2 tsp. paprika powder
2 tsp. red chillie powder, or to taste
2 tsp. poppy seeds
4 tsp. bihari kabab garam masala
¾ cup mustard oil (optional)
Salt to taste
(Mix in food processor and marinade meat)
Bihari Kabab Garam Masala
(Use grinder to make powder, and store unused portion in tightly sealed jar for future use)
2 tsp. kabab chini
2 tsp. fennel
2 star anise
4 tsp. whole back peppercorns
2 cloves
½ nutmeg
1 tsp. mace
10 green cardamom
6 black cardamom
2 tbsp. coriander, whole
2 tbsp. cumin seeds
12 dried red chillie
Method
1. Marinate the meat for at least 24 hours, grill meat on skewers, set a coal to heat on the grill.
2. Drop oil on the coal and cover with metal lid (if available) to infuse meat with smoke from the coal. Remove once the meat is tender.
3. Heat a large pan with a heavy base, pour a little oil and heat, set meat chunks on pan, cover and cook for 10-20 minutes, flip and cook for another 10-20 minutes.
4. Transfer into an oven safe pan, broil for 15 minutes to dry moisture.
5. Heat coal, sprinkle with oil and set in oven for a few minutes to infuse kababs with smoke from the coal.
Serve with imli chutney, sliced onions, paratha or naan.
Ingredients
2 tsp. kabab chini
2 tsp. fennel
2 star anise
4 tsp. whole back peppercorns
2 cloves
½ nutmeg
1 tsp. mace
10 green cardamom
6 black cardamom
2 tbsp. coriander, whole
2 tbsp. cumin seeds
12 dried red chillie
Method
1. Use grinder to make powder, and store unused portion in tightly sealed jar for future use.
Enjoy!
Ingredients
Milk (about 1 cups)(according to how many servings you want)
Elachi(optional)
Tea 3 Tablespoons(1 Tablespoons for 1 serving) - Lipton/Tapal
Method
1. Put three cups of water in a pot and leave it to boil. After the water starts bubbling, add three teaspoon of tea leaves. Wait till the mixture cooks.
2. Add 1 cup of full cream milk to the pot, preferably straight from the cow’s teat itself. If you don’t own such an animal, then you can find what you need at a supermarket. Let all the ingredients cook to your judgment.
3. Place the pot on low heat and add sugar if you so desire. After mixing thoroughly on low heat, transfer the doodh pati to a teapot using a filter to hold back the tea residue.
Remember, practice makes perfect!
INGREDIENTS
2 litre Milk
1/2 cup Condensed Milk
1 tbsp Corn Flour
1 pack Cream
1/2 cup Colored Vermicelli
1/2 cup Rabri (optional)
1 Cocktail Fruit Tin
Cham Cham as required (small size)
Green Color Jelly as required
Red Color Jelly as required
METHOD
1. In a pan add milk and boil it till volume is reduced.
2. Now add vermicelli and cook till tender.
3. Now add corn flour (first dissolve 2tbsp in water then add in milk) and cook till it becomes thick.
4. Remove from stove and let it cool down.
5. Add cream, rabri, condensed milk and fruit ans mix all well.
6. Prepare jelly in one cup water (because we need hard jelly) then cut in cubes, keep in fridge and let it cool then add cham cham, serve chill
NOTE: Rabri can be replaced by adjusting sugar in milk up to your taste.
Ingredients
1/2 kg pasta
2 tablespoons olive oil
400 grm thinly sliced boneless, skinless chicken breast.
2 garlic cloves, minced
1 1/4 cups plain low-fat yogurt
1 tablespoon fresh lemon juice
1/2 cup loosely packed fresh mint, coarsely chopped
1/3 cup olives, pitted and coarsely chopped
Coarse salt and ground pepper
Method
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add half the boneless chicken; season with salt and pepper.
3. Cook until just opaque throughout, about 3 minutes. Transfer to a large bowl. Repeat with remaining chicken.
4. Add garlic and 2 tablespoons water to skillet, and cook until garlic is tender, scraping up any bits from bottom of pan, about 2 minutes. Transfer to bowl with chicken.
4. Add pasta, yogurt, lemon juice, mint, and olives; season with salt and pepper. Toss to combine.
Tip: If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.
Prep Time 20 minutes
Serves 6
Ingredients
1/2 kg medium pasta shells
1 cup light mayonnaise
1/3 cup fresh lemon juice
6 celery stalks, halved lengthwise and thinly sliced crosswise
1 cup celery leaves
1/2 medium red onion, finely chopped
Coarse salt and ground pepper
Method
1. Cook pasta in a large pot of boiling salted water; drain and rinse under cold water to stop cooking. Set aside.
2. In a large bowl, whisk together mayonnaise and lemon juice. Add celery stalks and leaves, onion, and cooled pasta.
3. season with salt and pepper. Toss to combine.
Prep Time 30 minutes
Serves 8
Ingredients
1/2 kg pasta
2 tablespoons olive oil
1/2 kg peeled and deveined medium shrimp
2 garlic cloves, minced
1 1/4 cups plain low-fat yogurt
1 tablespoon fresh lemon juice
1/2 cup loosely packed fresh mint, coarsely chopped
1/3 cup olives, pitted and coarsely chopped
Coarse salt and ground pepper
Method
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add half the shrimp; season with salt and pepper.
3. Cook until just opaque throughout, about 3 minutes. Transfer to a large bowl. Repeat with remaining shrimp.
4. Add garlic and 2 tablespoons water to skillet, and cook until garlic is tender, scraping up any bits from bottom of pan, about 2 minutes. Transfer to bowl with shrimp.
4. Add pasta, yogurt, lemon juice, mint, and olives; season with salt and pepper. Toss to combine.
Tip: If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.
Prep Time 20 minutes
Serves 6
Ingredients
4 anchovies in oil
½ a bunch of fresh flat-leaf parsley
½ a bunch of fresh chives
½ a lemon
1 dried red chilli
4 large free-range eggs
2 round lettuces
1 red chicory
1 white chicory
20 g punnet cress
SALAD CREAM
½ a clove of garlic
2 teaspoons Dijon mustard
2 tablespoons cider vinegar
6 tablespoons rapeseed oil
3 tablespoons buttermilk
Method
1. Cut the anchovies in halve lengthways, then place in a bowl with 1 tablespoon of the anchovy oil, the lemon zest and juice.
2. Pick the parsley leaves, then finely chop along with the chives. Add a little to the bowl.
3. In another bowl, peel and crush the garlic, then whisk together with the remaining salad cream ingredients. Season to taste and set aside.
4. Make a chilli salt by bashing the chilli and 3 tablespoons of sea salt in a pestle and mortar. Set aside.
5. Boil the eggs in salted water for about 6 minutes, refresh in cold water until cool enough to handle, then peel each egg and set aside.
6. Pick the inner leaves of the round lettuces. Finely slice the chicory bases, and separate the leaves. Arrange on a serving platter.
7. Scatter over the remaining chopped parsley and chives, snip over the cress, then halve the eggs and place on top.
8. Sprinkle over some chilli salt and divide the anchovies between the eggs, drizzling over a little of the anchovy marinade too.
9. Serve with the salad cream on the side – so simple, so delicious.
Ingredients
6 eggs,
3 tablespoons butter
1 small white onion, finely chopped
2 teaspoons cumin seed (zeera)
1 medium tomato, finely chopped
2-3 tablespoons fresh cilantro/coriander (both leaves&stems), finely chopped
2-3 thai bird chillies, sliced straight into the mixture in the pan with kitchen shears.
Salt to taste
Method
1. Break the eggs into a bowl, add salt and whisk lightly together, just enough so that the yolks combine with the whites.
2. Place pan over a fairly medium heat, add the butter and tilt the pan from side to side so the pan is coated evenly.
3. As soon as the butter stops foaming and begins to turn a nutty brown, add the onions and stir for 5-7 minutes till soft and golden.
4. Add the cumin seeds and fry for 2 minutes till aromatic. To this, add the tomatoes and stir till warmed over and slightly soft.
5. Turn the heat to low. Add cilantro, the egg mixture and chilies. Continue to stir the eggs swiftly, for another 5-7 minutes, until they are at the point of setting and resemble a soft custard.
6. Make sure to keep scraping the bottom and sides of the pan. Serve immediately; while warm and creamy.
Serves 4
Ingredients
1 cup distilled white vinegar
2 large eggs
Sea salt and freshly
Grounded black pepper
Method
1. Pour 1/2 cup vinegar into each of 2 small bowls. Crack 1 egg into each bowl, taking care not to break yolk; let stand for 5 minutes.
2. Meanwhile, bring a saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl water until a vortex forms in the center.
3. Slip 1 egg with vinegar into vortex and continue to swirl water with whisk around edges of pan until it returns to a boil.
4. The egg white should wrap tightly around the yolk, forming an oval shape. As soon as water returns to a boil, reduce heat to medium and gently simmer egg, frequently swirling water, for 2 minutes. Using a slotted spoon, lift egg from water and use kitchen shears to trim any stray pieces of egg white.
5. Place egg on paper towels and gently blot; transfer egg to a bowl or plate. Repeat with remaining egg. (If poaching more than 2 eggs, repeat using fresh water.)
6. Season with salt and pepper.
7. Immediately transfer to a bowl of ice water and let cool. Using a slotted spoon, transfer to a plate.
8. Rewarm in a saucepan of simmering water for 1 minute.
Iced tea is a refreshing change. While iced tea with lemon is great on its own, flavouring it with fresh mango puree makes it extra special.
Ingredients
For Syrup:
1 cup sugar
1 cup water
The rest:
2 teabags
3 cups boiling water
1 cup fresh mango puree
1 teaspoon lemon juice
A pinch of salt
Ice, to serve
Method
1. To make the syrup: Add the sugar and water to a saucepan and bring to a boil. Turn the heat down and simmer for about 3 minutes. Remove from stove and set aside to cool.
2. Add the teabags to the 3 cups of boiling water, cover, and leave to brew for 3 to 5 minutes.
3. Remove the teabags and discard. Leave the tea to cool.
4. In a large jug, mix together the cooled tea, mango puree, lemon juice and salt.
5. Sweeten the tea with the simple syrup, according to your taste. I added 4 tablespoons, but you can add more or less according to your preference.
6. Refrigerate the iced tea until you’re ready to serve.
7. Serve over ice.
“The king of the fruits," mango fruit is one of the most popular, nutritionally rich fruits with unique flavor, fragrance, taste, and heath promoting qualities. Mango is one of the delicious seasonal fruits grown in the tropics.
This halwa basically involves adding mango puree to a classic sooji halwa.
Ingredients
4 tbls ghee
3 cardamom pods
½ cup sooji (semolina)
2 cups water
1 cup milk
1¼ cups mango puree (2/3 mangoes)
½ cup sugar
Method
1. In a large cooking pan, heat the ghee.
2. Add the cardamom pods and fry until fragrant.
3. Add the sooji and fry on low heat until it turns light golden brown.
4. While the sooji cooks, add the water, milk, and sugar in another saucepan and heat on medium-low until the sugar has dissolved and the mixture is just bubbling at the edges.
5. When the suji has browned, add the hot water-milk-sugar mixture while stirring constantly.
6. Continue to cook the halwa on medium heat until the liquid is mostly absorbed.
7. Add the mango puree and continue to cook until you have a soft halwa consistency. The halwa is done when you see the oil separate from the halwa.
Serve warm or cold, garnished with nuts.
1. Hold the mango on its side and cut down on either side of the central seed. You will end with two big “halves” plus the central seed.
2. Place each half on the cutting board with peel facing down and cut the exposed flesh in a horizontal and vertical pattern, taking care not to cut too deep through the skin.
3. Then invert the whole half to push out the cubes as shown in the photo above.
These dense cookies are somewhat a cross between shortbread and naan khatai, with a wonderful sesame flavour and are not too sweet on their own so the date filling complements them perfectly.
Ingredients
¼ cup unsalted butter, at room temperature
¼ cup tahini
1 cup plain flour
¼ cup caster sugar
3 to 4 tablespoons milk
2 tbls sesame seeds (optional)
½ cup chopped dates
½ cup water
Method
1. Preheat the oven to 180F (350C).
2. In a large mixing bowl, add the butter, tahini, and sugar, and beat well until well combined.
3. Add the flour and mix with a spatual or large metal spoon.
4. As the dough starts to clump, add the milk, a tablespoon at a time, and keep mixing until you have a stiff dough.
5. Take 1 tablespoon portions of the dough, shape into round balls and roll in the sesame seeds, if you’re using them.
6. Place each cookie dough ball on a greased baking tray, place your thumb on it and press down gently to create a hollow centre. (The dough may crack around the edges; that’s fine.)
7. If you do not want to use the date filling, flatten the cookie dough balls with the back of a fork and bake as instructed.
8. Bake for 16 to 18 minutes, until the bottoms of the cookies are lightly browned.
9. Place the cookies on a wire rack to cool completely.
10. Meanwhile, to make the date filling: Add the dates and water to a small saucepan and cook on medium-low heat.
11. Mash the dates with a fork while they cook and keep stirring the mixture so that it doesn't burn. When most of the water has evaporated and you have a jam-like consistency, remove the mixture from the stove and allow to cool.
12. When the cookies and date filling have cooled, fill the hollow centres of each cookies with the date filling.
13. Decorate with nuts or more sesame seeds to serve.
“The king of the fruits," mango fruit is one of the most popular, nutritionally rich fruits with unique flavor, fragrance, taste, and heath promoting qualities. Mango is one of the delicious seasonal fruits grown in the tropics.
This trifle elevates the simple mango without much effort. I’ve left out trifle standards like custard and jelly here, but you can add more layers if you wish.
Ingredients
½ lb plain cake, cut into cubes
2 large mangoes, peeled and cut into large cubes
4 tablespoons caster sugar
1 cup mango puree, chilled
1 cup whipping cream (heavy cream), chilled
½ to 1 cup icing sugar, sifted
Method
1. In a bowl, add mango and caster sugar. Mix well, cover, and leave for 20 minutes.
2. In a large glass serving bowl, add cake in an even layer and then top with mangoes.
3. Prepare the mousse: Using an electric beater, whip the cream until stiff peaks form (when you remove the beater from the cream, the peaks formed should hold their shape).
4. Add the chilled mango puree and ½ cup icing sugar, and continue to beat until well combined. taste the mousse and add more sugar if desired.
5. Spoon the mousse over the mangoes in an even layer.
6. Cover the trifle and refrigerate, preferably overnight.
7. Decorate with chopped or sliced mango and serve.
A wholesome snack made with chicken and egg as a light dessert for summer days.
Ingredients
Minced Chicken 300g
Bread slices 4-5
Garlic-ginger paste 1tbsp
Green onions 1
Egg 1
Cornflour 2tbsp
Parsley, chopped 1/4 bunch
Oil for frying
Boiled egg 1
Black pepper 1/4tsp
Tomato ketchup 2tbsp
Mustard paste 2tbsp
Sesame seeds 1tbsp
Salt as a taste
Method
1. Blend minced chicken, raw egg, boiled egg, cornflour, green onion, oil, garlic-ginger paste together.
2. Add chopped parsley. Cut bread into square pieces. Spread mixture on the pieces and fry. Decorate the fried slices with tomato ketchup and mustard paste.
Ingredients
Boiled rice 300gm
Eggs 3
Oil ½ cup
Button mushrooms 1 cup
Green onions 2
Garlic 3-4 cloves
Capsicum 1
Carrot 1
Black mushrooms 3-4
Prawns 300gm
Peas 1 cup
Oyster sauce tbsp
Worcestershire sauce 2tbsp
Black pepper (ground) 1 tsp
Black pepper (crushed) ½tsp
Chinese salt 1tsp
Salt to taste
Method
1. In a frying pan, heat oil and add garlic. Stir till it turns golden.
2. Add prawns and cook for two minutes. Add beaten eggs and let it cook for two minutes. Now add button mushrooms, black mushrooms, capsicum, carrot, peas, green onion and mix together.
3. Then add boiled rice, Season with salt, ground black pepper, crushed black pepper.
4. Add Chinese salt, oyster sauce, Worcestershire sauce and mix it well.
5. Serve hot.
Ingredients
Cottage cheese 500gms
Khoya ½ cup
Sugar ½cup
Almond and pistachio 50g
Crushed cardamom ½tsp
Kewra 2tbsp
Powder milk 4tbsp
Method
1. Chop almond and pistachios and keep aside.
2. Break cottage cheese into little pieces and add sugar to it.
3. Heat the mixture in a pan, on low heat.
4. Add kewra water, most of the chopped almonds and pistachios and mix well.
5. Leave some nuts aside for garnishing. After three to four minutes add khoya in it, the mixture will start to thicken.
6. Turn off the flame and pour mixture onto a plate. Let it cool.
7. Make balls, garnish with more almonds and pistachio and serve.
Ingredients
1 Kg broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
Salt for blanching water
2 strips of thick-cut bacon (about 50 Grm), cut crosswise into 1/4-inch wide strips
1/3 cup all purpose flour
5 eggs, beaten
1/2 cup cream
1 cup whole milk
2 to 3 tsp of freshly cracked black pepper
1/2 tsp salt
2 tsp Dijon mustard
250 Grm cheddar cheese, grated
Method
1. Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water).
2. Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.
3. While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.
4. Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.
5. Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli.
6. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.
7. Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.
Yield: Serves 5 as a main course, 10 as a side.
Cook time: 1 Hour
Ingredients
2 Cup (450 GRM) dried black beans, rinsed, soaked in water overnight or 6 hours, drained
450 GRM smoked ham hock or shank
2 bay leaves
5 cups water
1/8 tsp baking soda
1/2 tsp salt
4 Tbsp olive oil
1 large yellow onion, chopped fine
1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)
1/2 carrot, chopped fine
1 celery rib, chopped fine
1/2 tsp salt
4 medium garlic cloves, minced
1 Tbsp ground cumin
1 tsp chile powder
2 cups chicken stock
1 Tbsp molasses
1 red bell pepper, roughly chopped
3 to 4 Tbsp lime juice (can substitute lemon juice)
Salt
Chopped fresh cilantro
Sour cream
Avocado, peeled and chopped
Method
1. Place beans and ham hock in a thick-bottomed pot.
2. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer.
3. Cover and let cook for 1 hour 30 minutes, until beans are tender.
4. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.
5. Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes.
6. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
7. Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
8. Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup.
9. Add back the ham pieces to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.
10. Serve with garnishes.
Makes 8 cups. Serves 6.
Note: The soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.
Ingredients
12-ounce can frozen pineapple juice concentrate, thawed
6-ounce can frozen limeade concentrate, thawed
4 cups cold water * 1 liter club soda, chilled
Ice cubes
Fresh strawberries (optional)
Short (6-inch) wooden skewers
Assorted fruits such as halved orange slices, halved lime slices, orange sections, sliced kiwifruit,raspberries, strawberries, and mint sprigs
Method
1. In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes.
2. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries.
3. Serve with Fruit Swizzle Sticks, if desired. Makes 14 (6-ounce) servings.
4. Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs.
Ingredients
1 microwave safe coffee mug
4 tbls gluten-free flour mix
4 tbls coconut palm sugar
1 large egg
2 tbls cocoa powder
3 tbls vanilla almond milk
3 tbls coconut oil
1 tsp vanilla extract
Add-ins: pinch ground coffee, dark chocolate chips, coconut flakes
Method
1. Grease a coffee mug with oil or cooking spray.
2. Place all ingredients in mug and mix with fork to combine ingredients, but don’t over-mix. 3. Microwave on high for 1 minute and 30 seconds. The cake might look like it is overflowing from mug, but it will settle. Cooking time depends on microwave strength, but the standard is 1 minute and 30 seconds; with 3 minutes being on the higher end.
4. Final product should be moist.
Note: If using a homemade flour blend, make sure the blend contains baking powder and salt.
Yield: 1-2 servings
Time: Less than 5 minutes
Ingredients
1 1/2 cups bittersweet chocolate chips
Nonstick vegetable oil spray
3 large egg whites, room temperature
2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Method
1. Preheat oven to 350°F.
2. Spray 2 large baking sheets with nonstick spray.
3. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
4. Using electric mixer, beat whites in large bowl to soft peaks. Continue beating until mixture resembles soft marshmallow creme.
5. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.
6. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
7. Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly.
8. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
9. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Yield: Makes about 18
Ingredients
1 kg chicken pieces, trimmed of fat
1 lemon, juice and zest
2 tbsp Paprika Sweet Hungarian Style
½ tsp Oregano Leaves
2 tsp fresh garlic, finely chopped
1 tbsp olive oil
½ cup fresh coriander, chopped
4 cups cooked jasmine rice
Method
1. Score chicken pieces and place into a large freezer bag.
2. Mix lemon juice, paprika, oregano, garlic and oil and pour over chicken and massage well. Marinade for at least 1 hour or over night.
3. BBQ or oven bake in a hot (200°C) oven for 25 minutes.
4. Serve on a bed of rice, coriander and lemon zest.
Prep Time: 1 hour
Cooking Time: 25 minutes
Serves: 4-6
Ingredients
¼ cup olive oil
2 cups rice
¼ cup leamon juice
6 cups chicken stock
3 tablespoons butter
2 cloves garlic, crushed
1 brown onion, diced
½ teaspoons chilli flakes
200g button mushrooms, sliced
200g chicken breast, diced
100g swiss brown mushrooms, sliced
1/3 cup grated parmesan cheese
¼ cup finely chopped continental parsley
Method
1. Heat 2 tablespoons olive oil in a large saucepan over a high heat. Add rice and cook for 1-2 minutes, stirring continuously.
2. Add leamon juice, cook, stirring continuously, until liquid is absorbed. Stir in stock, ½ cup at a time, stirring, until liquid has been absorbed between each addition. Remove from heat.
3. Meanwhile, heat butter and remaining olive oil in a medium frying pan over a high heat. Add garlic, onion and chilli flakes and sauté until onion is translucent.
4. Add chicken and panfry for 3-4 minutes. Add button and swiss brown mushrooms and cook for 4-5 minutes, stirring occasionally, until mushrooms are soft.
5. Transfer chicken mixture and parmesan to rice and mix well to combine. Season with salt and pepper to taste.
6. To serve, place spoonfuls of risotto into serving dishes and garnish with parsley.
