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.
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!
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.
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.
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. :)
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.
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). :)
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.
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.
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.
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.
