Sexy Lemon Cake

Ingredients
1 stick of butter
1 cup of sugar
2 eggs
1 cup of milk
1 1/2 cups of flour
1 tsp baking powder
1/2 tsp salt
zest of 1 lemon


1/4 cup of sugar
1/4 cup lemon juice
1/4 cup of SX chachacha


3 lemons, sliced paper thin
kumquats halved
1 cup sugar
1 cup water


To make cake...
Preheat oven to 350F. Butter and flour a 6 in cake pan.
Beat butter and sugar in a mixing bowl with a paddle attachment. Add eggs one at a time beating well between each addition. Sift together flour, baking powder, and salt. Add flour and milk to butter mixture alternating between each addition. Add lemon zest then poor batter into prepared cake tin. Bake in preheated oven for 50 minutes or until a toothpick comes out clean. Remove from oven let sit in cake pan for a while then invert onto a wire rack to cool completely.


In a bowl whisk together sugar, lemon juice, and chachacha. Using a toothpick poke a few wholes all over the top of cake. Brush syrup mixture all over the top and sides of cake. Decorate cake with candied lemon slices and kumquats. 


To make candied citrus...
Prepare ice bath, set aside. Bring a saucepan of water to a boil and add sliced lemons and kumquats, turn heat to low and cook for a minute until softened, drain, then immediately plunge in ice water bath. Drain. 
Bring sugar and water to a boil in a medium skillet. Stirring to dissolve sugar. When liquid is clear and bubbling add citrus slices and reduce heat to medium-low. Simmer for about an hour or until lemons are translucent (don't let boil). Transfer to a baking sheet lined with parchment paper until ready to use for decorating cake. 

Potato Gratin

Ingredients
10 yukon potatoes
1 stick of butter
3 cups of cream
3 garlic cloves, crushed
5 sprigs of thyme
salt and pepper


To make Gratin...
Preheat oven to 450F. Butter the sides and bottom of a baking dish. Slice or mandolin potatoes really thin, like paper. In a saucepan over low heat infuse the cream with the garlic and thyme and season with salt and pepper. Arrange potato slices evenly around your baking dish, dolloping dots of butter throughout each layer. Strain the cream over the top of the baking dish covering potatoes, discard of the garlic and thyme. Dot the top with a little more butter, cover gratin with foil and bake for 30 minutes. Uncover, then bake for a further 30-45 minutes, or until potatoes are soft and easily pierced with a fork and the top is golden brown. 

Burgers

Ingredients
2lbs 95% grass fed ground beef

olive oil
salt and pepper
mild cheddar cheese slices
avocado, sliced
crisp romaine lettuce 
sliced pickles beets
pickles
mayo
ketchup
BBQ sauce
mustard


To make burgers...
Preheat BBQ. Form meet into flat patties indenting a hole in the middle of each with your finger. Drizzle both sides with olive oil and season with salt and pepper. BBQ patties for about 3-4 minutes on each side, do not touch burgers while they are cooking, just let them be. when you have cooked burgers on both sides, flip once more and top with cheese slices. Close BBQ and let cheese melt for another minute. Place burgers on a platter and let sit for a minute before serving. Meanwhile, toast buns on a baking tray under a broiler until crisp and golden brown. Assemble burgers with all the toppings any way you please. :) YUMM

Creamy Butternut Squash Lasagna

Ingredients
basic pasta dough recipe

butternut squash, halved and seeded
olive oil
salt and pepper
3 tbsp butter
2 cups grated parmesan cheese
1/2 cup finely crushed amaretti cookies
1/4 cup chopped fresh sage
1/4 tsp nutmeg
Bechamel...
6 tbsp butter, chopped
1/4 cup plus 2 tbsp flour
6 cups milk
salt


To make lasagna...
Make the filling: Preheat oven to 400F. Drizzle squash halves with olive oil, and season with salt and pepper. Roast squashes cut side down, on a baking sheet until tender and browned, about 1 hour. Let cool. Scoop flesh from skins, and puree until smooth. 
Melt butter in a small saucepan over medium heat. Continue to cook until browned and fragrant, about 3 minutes. Transfer to a bowl. 
Combine 3 cups of squash puree, 1 cup parmesan, 2 tbsp amaretti, the sage, brown butter, 1 tsp salt, and the nutmeg in a bowl. Adjust seasoning as desired with more parmesan, amaretti, sage, salt, and nutmeg.
Make the bechamel: Melt the butter in a saucepan over medium heat. Whisk in flour. Reduce heat to low, and cook, whisking often, for 3 minutes(do not let brown). 
Gradually add milk into the flour mixture, whisking constantly to prevent lumps. Season with salt to taste. Raise heat to medium and bring to a boil, whisking constantly. Cook, whisking until thickened, about 10 minutes. 
Reduce heat to low and cooke for 5 more minutes or until the raw flour taste is gone. Season.


Reduce oven temp to 375F. Assemble the lasagna: Coat bottom and sides of baking dish with bechamel. Arrange cooked pasta sheets on top, to cover bottom and sides of dish( edges of pasta should hang over sides about 2 inches).
Top with 3/4 cup squash filling and sprinkle over some amaretti. Top with sheet of pasta, trimming edges as needed so pasta fits neatly in the dish. 
Top pasta with 3/4 cup bechamel and 2 tbsp parmesan. Continue layering in this order until you reach the top of dish, ending with one sheet of pasta. Fold the overhang from the first layer pf pasta to create a package. Then spread remaining bechamel over the top. 
Bake covered with parchment lined foil for 20 minutes. Uncover, and sprinkle with parmesan. Bake until top is browned, about 35 minutes. Let cool slightly then serve. 

Classic Apple Pie

Ingredients
2 cups flour

pinch of salt

2 tbsp sugar
2 sticks of butter
4 tbsp iced water


5 granny smith apples, peeled and sliced
5 honey crisp apples, peeled and sliced
3tbsp flour
2 tsp cornstarch
1 tsp cinnamon
1 tsp five spice
1/2 cup sugar
1 lemon juiced
2 tbsp cream


To make pie...
In a food processor pulse together flour, sugar, salt, and butter until its crumbly. Add iced water one tablespoon at a time, pulsing, until dough begins to pull together. Rap dough in plastic wrap, flatten into a disk, and refrigerate for at least 30 minutes. 
Roll out 1/2 the dough and place in your pie dish. Put back in fridge and chill while you make your filling.
In a large bowl toss together apples, lemon juices, flour, cornstarch, sugar, cinnamon, five spice, and a pinch of salt. 
Poor filling into chilled pie base. Roll out second half of pie dough. cut out a hole in the middle, and gently lay on top of pie. Using your fingers press the two pie doughs together and trim of the extra over hang. Brush the top of the pie with cream and sprinkle the edges with cane sugar. 
Bake pie for 60-70 minutes, or until golden brown and crisp. 

Cranberry Sauce

Ingredients
8 cups fresh cranberries
1 1/2 cups sugar
zest of 1 orange
juice of 1/2 orange
2 tsp fresh grated ginger 
1 tbsp red wine vinegar


To make...
In a saucepan mix together cranberries, sugar, orange zest/juice, and ginger then bring to a boil. Reduce heat to medium-low and simmer until most of the cranberries have burst, about 10-15 minutes. Remove from heat and stir 
in vinegar. Let cool to room temperature and serve.

Creamy Butternut Squash Risotto

Ingredients
1 butternut squash, quartered and deseeded
olive oil
1 tsp of cinnamon
1/2 white onion,finely chopped
1 celery stalk, finely chopped
1 cup arborio rice
1 cup dry white wine
1QT chicken stock
2 tbsp mascarpone
2 tbsp butter
1 cup parmesan, grated
salt and pepper
6 sage leaves
1/2 cup amaretti, crushed


To make risotto.... 
preheat oven to 400F. Place pieces of butternut squash on a roasting pan and coat in olive oil, cinnamon, salt and pepper. Bake in oven for 45 minutes or until soft, caramelized, and easily pierced with a fork. Meanwhile begin making your risotto base. Add onion and celery to a pan with olive oil over medium heat and cook until softened. Then add the rice stir to coat in oil, raise heat, then poor in wine continuously stirring until most of the wine is absorbed. Reduce heat back to medium and add chicken stock one ladle full at a time stirring continuously between each addition. Season with salt and pepper.
When butternut squash is ready scope flesh into risotto pan and stir to incorporate. Stir in butter, mascarpone, and parmesan then turn off heat and let rest for a second while you fry your sage.
Heat glug of olive oil in a small fry pan when hot enough drop in sage leaves and fry until nice and crispy.
Serve butternut squash risotto. Garnish with a few crisp sage leaves and crumble over some crushed amaretti for a crunch. 

Caramel Lava Cakes

Ingredients
150g white chocolate, chopped
1 cup dulce de leche
2 tbsp butter
1/2 cup flour
1/8 cup of sugar
2 eggs


To make...
Preheat oven to 425F. Butter ramekins. Melt butter and white chocolate in a small saucepan then stir in dulce de leche. Beat eggs and sugar together until light, fluffy, and doubled in volume. Add dulce de leche mixture and then add flour. Beat until just combined then evenly distribute among ramkins. Bake in oven for 14 minutes or until risen and slightly golden. 

Rice & Lentils

Ingredients
2 oz pancetta, cut in pieces
1/2 onion, cut in chunks
1 large carrot, cut in chunks
1 celery, cut in chunks
5 sage leaves
1 tbsp butter
2 tbsp olive oil
2 tbsp tomato paste
1/2 cup dry white wine
8 cups hot water
3/4 cup lentils
3/4 cup arborio rice
1/2 cup grated parmesan cheese
salt and pepper


To make...
In a food processor pulse pancetta to chop into small bits. Add the pancetta into a heavy saucepan. Pulse the onion, carrot, celery, and sage leaves in food processor mincing to a fine paste. 
Put the butter and olive oil into the saucepan with the pancetta and set over medium-high heat. Cook stirring, until the fat starts to render off the pancetta. When the pancetta is sizzling add the vegetable paste, and stir for about 4 minutes until it begins to slightly stick to the bottom. Clear a space on the pan bottom, and drop in the tomato paste, toast in that spot for a minute then stir into the vegetable paste. 
Raise the heat, add the wine and cook, stirring, until wine has almost evaporated. Poor in hot water and large pinch of salt, stir then bring to a boil. Cover pan, reduce heat to simmer and let it bubble for at least 20 minutes for the flavors to develop. 
Stir in lentils, return to a simmer and cook partially covered, stirring occasionally, until lentils begin to soften about 15 minutes. Add rice, return to simmer, and cook partially covered for another 15 minutes, or until rice is tender. If dish is thickening more then you like, fully cover and reduce heat . If it seems to wet , remover cover and cook at a faster boil. 
when rice and lentils are fully cooked, stir in parmesan and serve. 

Pumpkin Pie

Ingredients
1 1/2 cups butternut pumpkin, chopped boiled and purred
1/2 cup good maple syrup
2 eggs
1 cup cream
1/4 tsp nutmeg
for dough...
1 1/2 cups flour
125g butter, chopped
1/2 cup icing sugar
3 egg yolks
1 tsp vanilla extract
1 tbsp iced water
1 egg white
for topping...
1/2 cup chopped walnuts
2 tbsp brown sugar
1/2 tsp cinnamon 


To make dough...
Place the flour, butter, and icing sugar in a food processor and pulse until the mixture resembles fine bread crumbs. While the motor is running, add the egg yolks and vanilla. Add the water and process until dough just begins to come together. Turn out on lightly floured surface, bring together, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least an hour. 
To make topping...
Place the walnut, sugar, and cinnamon in food processor and pulse until finely chopped. set aside for later. 
To make filling...
Whisk together the purred butternut pumpkin, maple syrup, eggs, cream, and nutmeg till combined. Set aside. 
To make pie...
Preheat oven to 350F. Roll out pastry on a floured surface to 3mm thick. Line the pie dish, trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line pie dish with parchment paper and pie weights and blind bake for 15 minutes. Remove paper and weights and bake for a further 5 minutes or until lightly golden. Brush the inside of the pie with egg white, poor in the filling and bake for 45 minutes or until slightly risen and firm in the middle. Top pies with the walnut sugar and serve slightly warm or at room temperature. Serve with a scoop of vanilla ice cream. 

Snapper with Potatoes and Leeks

Ingredients
4 snapper filets
1tbsp olive oil
1tbsp butter
2 leeks, trimmed and sliced
1 garlic clove, crushed
6 fingerling potatoes, thinly sliced
2 cups chicken stock
1 cup frozen peas
1/2 cup frozen fava beans
2 cups baby spinach
zest of 1 lemon
2tbsp lemon juice
salt and pepper


To make...
In a pan heat butter over medium add leek and garlic and cook for a minute until softened. Add potatoes, stock, season, then cover with a lid and cook for 10 minutes, or until potatoes are tender. Add peas, favas, spinach, lemon zest and juice and cook for another minute. Cover and keep warm until fish is ready.
Heat olive oil in a large frying pan over high heat. Season fish filets with salt and pepper. Cook, skin side down, for 4 minutes or until skin is crispy. Flip and cook or a further minute or 2 or  until cooked through. 
Serve fish on top of the potato and leek mixture. 

Warm Maple Steamed Puddings

Ingredients
1 cup maple syrup
150g butter, softened
2/3 cup superfine caster sugar
2 eggs
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1 cup milk


To make...
Preheat oven to 340F. In a small saucepan place the maple syrup over medium heat and bring to a boil for 8 minutes or until thickened. Distribute evenly into 1 cup capacity lightly greased baking dishes and refrigerate. 
Place the butter, sugar, eggs, vanilla, flour, baking powder, and milk in the bowl of an electric mixer and beat until well combined. Divide the mixture evenly between the baking dishes.
Place the puddings into a large deep sided baking dish and pour in enough boiling water to come halfway up the sides of the puddings. Cover tightly with 2 sheets of aluminum foil and bake for 50 minutes or until the puddings have risen and are springy to the touch. Remove puddings from water bath and invert onto plates. Serve warm with vanilla ice cream. 

Rich Chocolate/Caramel Puddings

Ingredients
380g store bought caramel filling
1/3 cup heavy cream
200g dark chocolate, chopped
60g butter
3 eggs
1/2 cup brown sugar
1 tsp vanilla extract
1/2 cup almond meal


To make...
Preheat oven to 400F. Place the caramel and cream in a bowl and whisk until smooth and combined. Evenly distribute the caramel mixture into the bottom of 4 cup sized oven proof dishes. Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir until the chocolate is melted. Beat the eggs, sugar, and vanilla in the bowl of an electric mixer for 8-10 minutes or until fluffy and doubled in size. Fold the chocolate and almond meal through the egg mixture and divide between dishes. Place on a baking tray and bake for 20 minutes or until risen and centers are soft. Stand for 5 minutes. Dust with cocoa powder and serve with scoop of vanilla ice cream. 

Smores Brownies

Ingredients 
2 sticks of butter
315g bittersweet chocolate, chopped
1 cup granulated sugar
3/4 cup packed light brown sugar
4 eggs
2 tsp vanilla extract
1 tsp kosher salt
1 1/2 cups flour
3 tbsp cocoa powder
6 graham crackers, crushed in hands
6 jumbo marshmallows


To make...
Preheat oven to 350F. Generously butter your baking dish. 
In a saucepan, melt the butter and chocolate over low heat, stirring often, about 4 minutes. Remove from heat and whisk in both sugars. Whisk in the eggs one at a time, beating well after each addition. Then whisk in the vanilla and salt. 
Sift the flour and cocoa powder into saucepan, using a rubber spatula, fold in until just blended. Stir in the graham crackers. Poor evenly into your buttered baking dish. Then top with marshmallows. 
Bake until a toothpick inserted comes out almost completely clean, 35 minutes. Let cool in the dish on a wire rack, then cut into big, gooey squares. 

Shepherds Pie

Ingredients
1 1/2 lbs minced lamb
1 tablespoon flour
1 red onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, minced
1 cup mushrooms, chopped
1 tablespoon Worcestershire sauce
1 small can diced tomatoes
1 small can tomato puree
1/2 cup vegetable stock
1 stem of rosemary
1/2 cup frozen peas
olive oil
salt and pepper
5 potatoes, peeled
200 ml milk
2 tablespoons butter
1/4 cup parmesan cheese, grated


To make meat...
Preheat oven to 375F. Heat olive oil in a large pot, add the lamb and flour, season with salt and pepper, then break up meat into chunks with the back of a wooden spoon until the meat is nice and browned. Push meat to one side of the pot then add the mushroom and cook for about a minute until mushrooms are slightly browned, add the rest of the chopped vegetables and stir everything together to combine. Add Worcestershire sauce and season to taste, then add tomatoes and tomato puree and stir in stock. Add rosemary stem and bring mixture to a boil. Cover pot with lid then place in preheated oven to cook for 1 hour. 


To make mash...
Boil potatoes in a pot of salted water until cooked through. Drain the potatoes then mash with a potato masher. Mash in milk, butter, and parmesan, and season with salt and pepper.


Remove pot from the oven, and increase temperature to 400F. Stir peas into the pot then poor the meat mixture into a baking dish and top with scoops of mash potato. Sprinkle parmesan cheese over the top and bake in oven for about 20 minutes or until the top is nice and golden colored. 
Serves 4

My Mac&Cheese

Ingredients
2 cups macaroni pasta
1 cup milk
1 cup cream
2 cups grated cheddar 
1 cup grated parmesan
salt and pepper
3 slices sour dough bread, torn into pieces
3 tablespoons butter, melted
1 garlic clove, crushed


To make mac...
Preheat oven to 400F. Boil a large saucepan of salted water and cook mac for 10-12 minutes or until al dente. Drain mac and return to saucepan. Add milk, cream, cheddar, parmesan, salt and pepper and stir over low heat until well combined. Poor mac&cheese into baking dish or individual oven proof dishes. 


To make topping...
In a large bowl toss together torn bread pieces, melted butter, and crushed garlic clove. Top the mac&cheese with bread pieces then sprinkle over some extra parmesan. 
Bake mac&cheese in oven for 12 minutes or until tops are nice and golden brown. 
serves 4

Arborio Rice and Chicken

Ingredients
1/2 onion
1 carrot
2 celery stalks
2 garlic cloves
olive oil
1 1/2 lbs chicken thighs, cut into 1 inch pieces
1 cup dry white wine
4 cups chicken stock, hot
1 cup arborio rice
1 bay leaf
1 tablespoon butter, cut in pieces
1/2 cup grated parmesan
salt and pepper


To make rice...
In a food processor pulse together onion, carrot, celery, and garlic until it is finely chopped, like a paste. Heat olive oil in a heavy based pot over medium high heat and cook vegetables for about 5 minutes or until they start to slightly stick to the bottom of the pot, season with salt and pepper. Add chicken pieces and cook for about 5 minutes or until chicken is nicely browned all over. Increase heat then add wine, continuously stir, scraping all the browned bits of the bottom of the pot. Simmer over high until most of the liquid has evaporated. Add chicken stock, then all the rice and bay leaf, stir to combine and season with salt and pepper. Lower the heat to a simmer and cover, cook for 15 minutes, or until rice is cooked and most of the liquid is absorbed. Remove lid and stir through butter until fully amalgamated. Stir through parmesan cheese then serve! Serves 3

Beer Braised Beef Stew

Ingredients
1/2 onion, chopped
3 carrots, roughly chopped
2 celery stalks, roughly chopped
olive oil
2 lbs stewing beef, cubed
2 tablespoons flour
2 cups of small potatoes
1 bay leaf
small bunch of thyme
1 can of Guinness
1 tin of diced tomatoes
1/2 cup chicken stock
salt and pepper


To make stew...
Preheat oven to 375F. Lightly coat all the pieces of beef with flour seasoned with salt and pepper. Heat olive oil over medium high in a large pot add beef pieces in one layer and brown all sides. Once beef is nicely browned move pieces to one side of the pot then add the onion, carrot, and celery and cook for about 5 minutes until onion is softened. Stir beef and vegetables together and season with salt and pepper. Poor in Guinness, tomatoes, and chicken stock and stir to combine. Add potatoes, bay leaf, and thyme, season, then bring to a boil. Cover pot and place in oven, turn oven temperature down to 325F and cook for 2 hours 45 minutes. Remove from oven and place on stove top. Uncover and simmer on low until sauce reduces and stew thickens about 1 hour. Serve stew over white rice and ENJOY!

Butternut Squash & Leek Tart

Ingredients
1 butternut squash, peeled, cut into 3cm thick slices
olive oil
2 leeks, white parts chopped
2 tablespoons butter
1 garlic clove, chopped
1/4 cup white wine
300ml cream
2 eggs, and 1 egg yolk
2 teaspoon thyme. chopped
1 teaspoon parsley, chopped
1 cup grated gruyere cheese
pinch of nutmeg
salt and pepper
Short Crust Pastry
1 2/3 cup flour
180g butter, chilled and cubed
3 tablespoons ice water


To make tart...
Preheat oven to 350F. In a food processor pulse together flour and butter until it resembles coarse bread crumbs. Then slowly add water while continuously pulsing until dough begins to pull together. Form dough into a ball and wrap in plastic wrap, flatten into a disk, then refrigerate for at least 30 minutes. Roll dough out on a lightly floured surface to 5mm thick, then place it in tart pan. Chill for 15 minutes, then poke a few holes in the bottom with a fork and line with parchment paper and fill with baking weights. Blind bake for 15 minutes, then remove paper and weights and cook for another 5 minutes or until golden and dry. 
Meanwhile, line a baking tray with parchment paper and place squash pieces on the tray, drizzle with olive oil and season with salt and pepper. Cover the tray with aluminum foil and roast in the oven for 30 minutes or until squash is soft. Place the squash in a strainer over a bowl and allow to drain for atleast 30 minutes.
Meanwhile, melt butter in a large frying pan over medium-low heat. Add the leak and garlic and cook, stirring, until leek softens about 5 minutes. Add the wine and reduce for 3 minuted until most of the liquid has evaporated, then set aside to cool slightly. Place the butternut squash, leek mix, cream, eggs, yolk, thyme, and parsley in a food processor and blend until smooth. Stir in the cheese and nutmeg, then season with salt and pepper. Poor the squash mixture into the tart shell and bake for 40 minutes until firm and golden. 

Hot Choco Pots

Ingredients
1 1/2 sticks unsalted butter (3/4 cup)
cocoa powder, for molds
6 ounces bittersweet chocolate, chopped
3 eggs
3 egg yolks
1/2 cup sugar
3 teaspoons flour


To make choco pots...
Preheat oven to 450F. Butter 6 ramekins and lightly coat the insides of each ramekin wit cocoa powder, tap out any excess and set aside. Heat the butter and chocolate in a heat[roof bowl over (but not touching) simmering water until chocolate is almost fully melted. Meanwhile, using an electric mixer fitted with a whisk attachment, beat together eggs, egg yolks, and sugar until thick and pale. Slowly poor in the chocolate mixture, then ass the flour and mix until well combined. Divide the batter among the prepared ramekins. Place the ramekins on a baking sheet and bake in the oven for 7- 10 minutes, or until sides are set and center is soft and gooey. Invert each mold onto a plate and let sit for about 10 seconds, then gently tap the tops of the mols and carefully lift to remove. Serve immediately with a scope of vanilla ice cream!

Best Fish Tacos

Ingredients
tilapia
olive oil
salt and pepper
4 limes
flour tortillas
Guacamole...
1 can black beans, rinsed
salsa
Coleslaw...
sour cream


To cook fish...
Heat BBQ. Season pieces of tilapia with salt and pepper, the juice of 1 lime, and a drizzle of olive oil. Grill fish on a fish tray on the BBQ for 4 minutes on both sides or until cooked through. When the pieces of fish are almost done squeeze the juice of another lime over them.


To assemble the best fish taco...
Spread a chunk of guacamole on your flour tortilla then top with black beans. Next add a smear of salsa  and a piece of tilapia. Then top with coleslaw and a dollop of sour cream. Fold two sides of the tortilla together and enjoy. Serve with extra lime wedges.

Coleslaw

Ingredients
1/2 cup plain greek yogurt
1 tablespoon dil, finely chopped
1 teaspoon orange zest
4 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 large golden beet , peeled/julienned
1 large carrot, peeled/julienned
2 nectarines, julienned
1 1/2 cups cabbage, julienned
salt and pepper


To make slaw...
In a medium bowl whisk together yogurt, dill, orange zest/juice, and lemon juice. Add chopped beet, carrot, nectarines, and cabbage and toss to coat in the dressing. Season to taste with salt and pepper. 

Guacamole

Ingredients
2 hass avocados
1/4 cup plain yogurt
1 lime, zest and juice
1 garlic clove, minced
1/2 teaspoon cayenne 
salt and pepper


To make guacamole...
In a medium bowl using a fork mash avocado flesh to your desired consistency, chunky or smooth. Add all the remaining ingredients and stir to combine. :)

Summer Layer Cake

Ingredients
2 1/3 cups flour, sifted
1 cup sweetened flaked coconut
1 cup macadamia nuts, dry-roasted
3/4 cup crystallized ginger, chopped
2 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil (sunflower oil)
4 eggs
2 teaspoons vanilla extract
2 cups carrot, finely grated
16 ounces of can crushed pineapple in juice, well drained
Frosting
3 8-ounce packages cream cheese, room temperature
1 1/2 sticks butter, room temperature
2 cups powdered sugar, sifted
1/2 cup coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract


To make cake...
Preheat oven to 350F. Butter and line the bottoms of three cake pans with parchment paper. In a food processor combine 1/3 cup flour, flaked coconut, macadamia nuts, and ginger. Process until nuts are finely chopped. Whisk remaining 2 cups of flour, cinnamon, baking powder, salt, and baking soda in a bowl to blend. Using an electric mixer, beat sugar and oil to blend. Add eggs 1 at a time, beating well after each addition. Beat in the vanilla, then gradually beat in the flour/spice mixture. Using a rubber spatula fold in the coconut-macadamia mixture, then the carrots and crushed pineapple. 
Divide batter evenly among pans and bake until a tester inserted into the cakes canter comes out clean, about 35 minutes. Cool cake in pans on a wire rack for about an hour. Run a knife around the edge of the pans to loosen cake, then turn out onto rack to cool completely. 


To make frosting...
Using an electric mixer beat cream cheese and butter together until smooth. Beat in powdered sugar, coconut milk, and both extracts. Chill in fridge until firm enough to spread, at least 30 minutes. 


To assemble cake...
Place 1 cake, flat side up, on a cake platter. Spread 3/4 cup frosting over top of cake. Top with second cake, flat side up. Spread top with another 3/4 cup of frosting. Top with third cake, rounded side up, press down slightly to stick. Spread a thin layer of frosting over the top and sides of cake. Chill cake and remaining frosting for 30 minutes. Spread another even layer of frosting over top and sides of cake then decorate with nuts and ginger pieces around the top and bottom edge of cake. Chill for at least 1 hour to set. Cake can be made 1 day in advance, let cake sit at room temperature 1 hour before serving. 

Beef & Lamb Pot Pie with Mushy Peas

Ingredients
olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 1/2 lbs ground grass fed beef
1 1/2 lbs ground lamb
2 cups mushroom, chopped
2 tablespoons tomato paste
3 tablespoons flour
2 tablespoons worcestershire sauce
1 cup beef stock
salt & pepper
Short Crust Pastry
-2 cups flour
-1 teaspoon salt
-6 tablespoons butter, chilled
-3 tablespoons cold water
frozen puff pastry, thawed
1 egg, beaten
Mushy Peas
2 cups frozen peas
1/2 cup chicken stock
1 tablespoon mint, finely chopped
2 tablespoons creme fraiche


To make pies...
Heat olive oil in a large pan over medium heat. Add the onion, carrot, and celery and cook, stirring, for 5 minutes until softened. Add the meat and cook for 5 more minutes until browned. Add the mushrooms and tomato paste and cook, stirring, for a further 2 minutes, then stir in the flour, worcestershire sauce and beef stock. Bring to a boil, then reduce heat to medium low and simmer for 10 minutes or until mixture has thickened. Season with salt and pepper then set aside to cool. 
Preheat oven to 400F. Grease 6 individual pie dishes. Line each pie dish with short crust pastry. Fill pies with the cooled meat mixture, then top with thawed puff pastry lids, pressing together the edges to seal. Trim off any extra pastry then crimp the edges with a fork or your fingers. Brush the tops of the pies with the beaten egg, then bake for 20 minutes or until tops are puffed and golden. 


To make mushy peas...
Place the stock in a saucepan and bring to a boil. Add the peas and cook for 3 minutes until tender. Add mint then blend with a stick blender or mash with back of your wooden spoon. Season with salt and pepper then stir in creme fraiche. 
Serve the pies with mushy peas and ketchup (tomato sauce). :)

Mango Tart

Ingredients
3 mangoes, peeled and sliced
2 cups flour
1/4 cup powdered sugar
8oz butter, cold and cubed
3-4 tablespoons water, cold
8 egg yolks
3/4 cup sugar, superfine
1 cup milk
1 teaspoon vanilla
3 tablespoons cornstarch
1/2 cup cream, whipped
1 lemon, zest


To make crust...
In a food processor pulse together flour and powdered sugar to remove any lumps. Add cold butter and pulse until mixture resembles corse bread crumbs. Next slowly add in 1 tablespoon of water at a time pulsing continuously until dough begins to come together. Poor dough onto a work surface and form into a ball then wrap the dough in plastic wrap, press ball down into a disk and refrigerate for at least 30 minutes. Preheat oven to 350F.
Roll out dough 3 mm thick and fit it into your 9 inch tart pan, gently pressing into the sides. poke a few holes in the bottom, then line with parchment paper and pie weights or rice. Bake crust for 10 minutes then remove parchment paper and weights and bake for a further 10 minutes or until crust is golden in color. Place on baking rack to cool.
To make filling...
In a large bowl whisk together egg yolks and sugar until thick and pale. In a saucepan heat milk and vanilla just until it begins to boil. Slowly poor hot milk mixture into the egg mixture while continuously whisking until well incorporated. Poor the filling into a clean saucepan and stir over medium high heat until it starts to slightly thicken. Add the cornstarch and whisk continuously for about one minute, the custard will thicken really quickly so don't panic. Poor the custard through a strainer to remove any lumps and so it becomes nice and silky, place in a large bowl and cover with plastic wrap, make sure the plastic wrap it touching the top of the custard so it doesn't form a skin. Place custard in the fridge to chill.  In a separate bowl whisk cream just until soft peaks begin to form. Gently fold cream and lemon zest into the chilled custard. Poor filling into crust then top with sliced mango pieces.

Chocolate Macaroons

Ingredients
1 cup powdered sugar
1/2 cup pulverized almonds
3 tablespoons cocoa powder
2 egg whites
5 tablespoons superfine sugar


Filing...
1/2 cup heavy cream
4 oz semisweet chocolate, finely chopped
1 tablespoon butter, cubed


To make macaroons...
Preheat oven to 350F. Line a large baking sheet with parchment paper or a silpat and have a pastry bag ready with a plain tip of about 1/2 inch. In a food processor grind together the powdered sugar, almond powder, and cocoa until their are no lumps and everything is super fine. In a bowl of an electric mixer, beat the egg whites until they begin to rise and hold their shape. Gradually beat in the sugar 1 tablespoon at a time until mixture becomes very stiff and firm, about 2 minutes. Next carefully fold in the dry ingredients, in a few batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is well combined and there are no more streaks of egg whites, stop folding and scrape batter into your prepared pastry bag. Pipe the batter on the lined baking sheet in even sized circles, evenly spaced apart. Rap your baking sheet a few times on the counter top to flatten out the macaroons, don't be afraid. Bake in oven for about 15 minutes. Cool macaroons completely on a wire rack.


To make filing...
Heat the cream in a small saucepan until it just begin to slightly boil. Remove from heat and add in chopped chocolate, stir until smooth and completely melted. Then stir in pieces of butter and cool completely before sandwiching in between each macaroon.

Tarter Sauce

Ingredients
1 cup mayonnaise
1/2 small pickle, finely chopped
1 teaspoon capers, rinsed and finely chopped
1 teaspoon chives, finely chopped
1 teaspoon parsley, finely chopped
1 lemon, zest


To make sauce...
In a small bowl combine all ingredients and mix together. Serve with grilled fish or spread on sandwiches.

White Chocolate & Raspberry Bread and Butter Pudding

Ingredients
8 slices of white bread
butter
raspberry jam
1 cup raspberries
white chocolate
2 cups milk
1 cup cream
1/2 cup sugar
3 eggs
1 teaspoon vanilla


To make puddings...
Preheat oven to 325F. Butter the inside of individual baking dishes or ramekins. Butter one slice of white bread then spread jam on another slice and sandwich together, repeat to make four sandwiches. Remove crusts of each sandwich then cut into strips. Place bread strips evenly in each dish stacking in a sort of lattice pattern. Place pieces of white chocolate and raspberries randomly throughout the sandwich strips. In a large bowl whisk together milk, cream, sugar, eggs, and vanilla. Poor mixture evenly over each dish to cover all of the bread. Place dishes in a large baking tray and fill half way up with boiling water to create a water bath. Bake in oven for 1 hour or until tops are golden and puddings are set. Serve warm with vanilla ice cream.

Tuna Pea & Arugula Risotto

Ingredients
1/2 white onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
olive oil
1 cup arborio rice
1/2 cup white wine
1QT chicken stock
1 can tuna in olive oil, drained
1 lemon, zest
2 cups frozen peas, thawed
arugula
1/2 cup parmesan, grated
salt and pepper


To make risotto...
In a small sauce pan heat the chicken broth over medium heat, cover and set aside. In a large pan heat olive oil then add chopped onion, celery and garlic and soften over medium low heat for about 5 minutes, season with salt and pepper. Next add the arborio rice and stir to coat in the olive oil, toast rice for a couple minutes. Add the white wine and continuously stir until the wine has been absorbed. Add one ladle full of stock at a time continuously stirring between each addition until stock is fully absorbed. Rice is done when you can no longer see a white spot in the middle of the grain. Next stir in tuna, lemon zest, and frozen peas mix to combine. Remove pan from heat and add arugula and parmesan and season with salt and pepper. Serve risotto with extra arugula and grated parmesan. 

Spice Rubbed Roast Chicken

Ingredients
chicken pieces on bone
1/2 teaspoon cayenne 
1 teaspoon paprika
1 teaspoon salt
1 tablespoon thyme, chopped
1 tablespoon olive oil


To make chicken...
Preheat oven to 400F. In a small bowl combine the spices, salt, chopped thyme and the olive oil. Rub the mixture all over each piece of chicken, then place chicken pieces in a roasting tray. Roast chicken pieces in oven for about 50 minutes. (Roasting time depends on the size of the pieces you are cooking). Serve chicken with roast potato chips and green salad. Delicious!

Banana Bread

Ingredients
10 tablespoons butter
1/2 cup caster sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
3 ripe bananas
2 tablespoons maple syrup
1/2 cup sour cream
1 1/2 cups self rising flour, sifted
1/2 cup whole wheat flour, sifted
1/2 teaspoon baking soda


To make loaf...
Preheat oven to 350F (180C). Grease and line a loaf pan with parchment paper. Cream together the butter, sugars, and vanilla in an electric mixer. Then add the eggs one at a time beating in between each addition. Mash the bananas with the maple syrup. Fold the bananas into the mixture alternatively with the sour cream and the sifted flours and baking soda. Poor batter into loaf pan and bake for 60 minutes or until a tooth pick comes out clean. If loaf is browning to much on top cover with a sheet of parchment paper that has been torn in the middle so air can escape and the bread doesn't sink.