Ingredients

2 cups all purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 cup unsalted butter, softened

1 cup sugar

1 egg, slightly beaten

2 tablespoons milk

1/2 teaspoon vanilla

1/2 cup Nutella

1/4 cup semisweet chocolate chips

1/4 cup hazelnuts, roasted, skinned and chopped

1.   Roast hazelnuts at 400 degrees for 10-15 minutes.  Place hot nuts in a towel and rub vigorously until husks come off.  Peel off remaining husks if possible and place in food processor.  Chop roughly.

2.  Combine flour, salt, cinnamon and baking powder in a medium bowl.  In a larger bowl, cream sugar and butter.  Add all dry ingredients and mix until well incorporated.  Add egg, milk and vanilla and mix until fully blended.

2.  Roll dough on a lightly floured surface and cut into 2 separate balls.  Wrap and refridgerate for at least 1 hour.

3.  Heat oven to 350 degrees.  On a floured surface, roll out dough to 1/8 inch thick and cut out circles with a cookie cutter or the rim of a floured glass.  Drop Nutella in a pipe or the end of a plastic baggie with a cut tip and drop 1/2 teaspoon into center of the cookie.  Fold over edge and seal with a fork.

4.  Bake cookies for 8-10 minutes or until edges brown ever so slightly.  Cool on wire racks.

5.  Once cookies have completely cool, melt chocolate chips.  With a fork, drizzle melted chocolate over cookies.  Sprinkle with hazelnuts.  Allow at least 5-10 minutes for chocolate to set.

Ingredients

3 Eggs
1 tbsp Cornstarch
75g Sugar
300 Milk
1 Pkt Gelatin
3 tbsps Water
300g Whipped cream
75g Bittersweet Chocolate
75g White Chocolate
75g Milk Chocolate
Chocolate shavings for decorating

Line a loaf pan (850 ml) or any other pan with baking paper.

Break the eggs. Seperate egg whites in 3 different glass bowls and mix in all the egg yolks together in another bowl. Stir in the cornstarch and sugar with the egg yolks and keep aside.

Boil the milk stirring gently. Place another bowl filled with water on high heat and let it come to a boil. Meanwhile gradually pour the egg yolk mixture into the milk and keep stirring with a whisk. When the milk and yolks has combined well, remove the bowl from the heat and place it in the hot water bowl such that the base of the bowl touches the boiling water. Keep stirring until the mixture thickens. Remove and let cool.

Mix in the Gelatin with 3 tbsps of water in a small bowl and leave to swell. Place the bowl in hot water and keep stirring till it dissolves completely (You can also use a microwave, just microwave for 4 to 5 seconds on low). Mix the dissolved gelatin into the milk-yolk custard and keep aside.

Whip the cream until stiff and fold it gently into the milk-yolk custard. Now divide this custard-cream mixture into 3 portions.

Melt all the 3 types of chocolates seperately using a double boiler (You can use a large bowl with water which can accomidate all the 3 chocolate bowls or cups and melt them simultaneously, remember to use 3 different spoons to stir).

First stir in the melted dark chocolate into one portion of the custard-cream mixture. Beat 1 egg white until stiff and fold it into the dark chocolate-custard-cream mixture. Pour the mixture into the prepared pan and smoothen on top. Place the pan in the refrigerator.

Meanwhile, mix the melted white chocolate with the second portion of custard-cream mixture. Beat the second egg white until stiff and fold it into the white chocolate-custard-cream mixture. Pour this on the first layer of mousse and smoothen on top. Transfer it back to the refrigerator.

Repeat the same steps with the milk chocolate and layer it on top of the white chocolate. Let it stay in the refrigerator for 5 to 6 hours or overnight or until you serve.

Before serving, Carefully place the prepared serving plate on top of the loaf pan and turn the pan upside down. Lift the pan up and remove the parchment paper. Decorate with chocolate shavings before you serve.

Ingredients

Serve 4

• 1 medium size white onion chopped

• 3 cloves of garlic chopped

• 1 stalk of celery chopped

• 1 carrot diced

• 1 cup of tomatoes chopped

• 2 tsp of tomato concentrate

• 1 cucumber chopped

• 1 can of red kidney beans

• 1.5 litre of water

• 1/2 a cube of vegetable stock

• Pepper and salt

• Olive Oil

This is one of my favourite soups of all time. It can be prepared quickly and kept for in the fridge for later consumption. It is a healthy vegetarian dish, excellent for weight watchers.

1. Heat 1 tbsp of olive oil in a pot.

2. Sautee onions until they turn translucent

3. Add the harder veggies ie carrots and celery and cook them until soft, add the garlics. Cook for a further 1 to 2 mins till garlics start to brown slightly.

4. Add the rest of the ingredients, tomatoes, concentrates, cucumber and red kidney beans, water and veggie stock and bring to a boil.

5. When the soup starts to boil, lower heat and let it simmer for 20 to 25 mins.

6. Season with pepper and salt to taste.

To make it a full meal, add some cooked macaroni or farfalle to the serving. And there you have it, a hearty soup dish.

Ingredients

• 2 large chicken thighs, chopped

• 1/2 teaspoon of curry

• 1/2 teaspoon of potato starch

Sauce:

• 1 cinnamon stick, crushed

• 1 tablespoon of dried lemon grass

• 4 star anise, crushed
  

• 1/2 teaspoon of cardamom
  

• 1 teaspoon of grated ginger

• 1 onion, chopped

• 3 cloves of garlic, minced
  

• pinch of ground pepper

• 2 tablespoons of honey

• 1 teaspoon of tamarind paste mixes with 2 tablespoons of water

• 200 ml of Chinese dark sweetened vinegar
  

1. Sprinkle chicken thighs pieces with curry and potato starch. Leave for 30 minutes.

2. Grill chicken thighs till golden brown.

3. Heat 1 tablespoon of olive oil and fry cinnamon stick, dried lemon grass, star anise, cardamom, grated ginger, minced garlic and chopped onion.

4. Add chinese dark sweetened vinegar, honey and dissolved tamarind paste, mix well.

5. Bring sauce to boil and add grilled chicken thighs.

6. Simmer 5 minutes. Season with salt and pepper according to taste.
   

7. Serve with spring onion.
   

Ingredients

1 pkg. (5.3oz) Chavrie® goat cheese½ C. Dried cranberries½ C. Walnut pieces1 tsp. Chopped mint

How to make Fresh Goat cheese with Dried Cranberries & Walnuts

Ingredients

How to make Mmmmm,.... Chiffon Cupcakes

Place paper cupcake liners into muffin tins and set aside. 

In a medium mixing bowl whisk together the flour, baking powder and salt.

Place the egg yolks and 10tbsp of the sugar into the bowl of your stand mixer and whisk on high for 1.5-2 minutes (until the mixture becomes pale yellow and 'ribbons' when lifted from the bowl.) 

Add the water, vegetable oil and vanilla and whisk to combine. 

Add the dry goods and whisk just to combine. 

Transfer the batter to a mixing bowl while you whisk the egg whites.

Place the egg whites and cream of tartar into a CLEAN bowl and whisk on high using your whisk attachment, waiting for it to become foamy. 

Decrease the speed to low and gradually add the remaining 2tbsp of sugar. 

Increase speed to high and continue whisking until stiff peaks form, approximately 2-3 minutes.

Transfer 1/3 of the egg whites to the batter and whisk until well combined. 

Add the remaining egg whites and fold in gently. 

Transfer batter into prepared muffin tins, evenly dividing the batter between the cups. 

Place muffin tins on the middle rack of the oven. 

Bake for 30 minutes, until a toothpick comes out clean. Remove from the oven to a cooling rack and allow to cool before frosting.

Ingredients

• 250g chicken breast (deboned & cut into 1 inch cube)

• 1 green bell pepper (cut into pieces)

• 1 piece fresh pineapple/1 can of pineapple (cut into pieces)

• 1 clove garlic (finely chopped)

• 1 medium size bombay onion (cut into quarter)

• oil for frying

Marinate:

• 1 tsp soy sauce

• 1/2 tsp corn flour

• 1 tsp rice wine/sherry/beer

• a dash of white pepper

Batter:

• 1/2 cup water

• 50g all-purpose flour

• 25g corn flour

• 1 egg

• 1 tsp cooking oil

• 1/2 tsp sesame oil

• 1 small pinch of salt

Sauce:

• 2-3 tbsps tomato ketchup

• 1 tsp plum sauce

• 1/3 cup pineapple juice

• 1 tsp rice vinegar

• 1 tsp oyster sauce

• 1 tsp corn flour

• 1-2 tsp sugar

• 4 tbsp water

How to make Sweet & Sour Chicken

1. Marinate chicken chunks with the ingredients for at least 15 mins

2. Mix the sauce well & set aside

3. Mix ingredients of the batter well forming a thick batter

4. Dip the chicken chunks into the batter. Make sure it is well-coated before frying in hot oil. Deep fry the chicken pieces until golden brown, dish out & drain on paper towel

5. Heat oil in wok, stir fry garlic until light brown, add green bell pepper & pineapple pieces. Continue stir fry until the aroma of the pepper comes out and then add sauce. As soon as the sauce thickens, add the chicken into the sauce & stir well.

6. Dish out & serve hot with steamed plain rice.

Ingredients

• 2 beetroots (middle size or 1 large)

• 3 tablespoons of olive oil

• 3 tablespoons of grated parmesan
  

• 3 tablespoons of pine nuts

• 1-2 cloves of garlic

• salt and pepper (according to taste)
  

to serve:

• dark bread

• sheep or goat cheese

• mint or baby spinach
  

How to make Beetroot pesto

1. Wash beetroots, wrap in tin foil, bake in oven about 1 hour (in 200 C degrees) till soft.

2. Once beetroots cool down, peel and chop them.

3. Roast pine nuts on dry frying pan till golden and fragrant.

4. Combine all ingredients: baked beetroots, roasted pine nuts, garlic, olive oil, parmesan and salt and pepper blend well.

5. Spread pesto on bread or crackers, serve with sheep or goat cheese and mint or spinach leaves.

Ingredients

• 1 kg of veal ribs

• 150 ml of sake

• 2 oranges, peeled

• 1 tablespoon of honey

• 2 tablespoons of light soy sauce

• 2 cloves of garlic, minced
  

• salt

• pepper

• 1 tablespoon of potato starch
  

• 1 cup of pearl barley

to garnish:

• baby spinach

• spring onion
  

How to make Veal ribs with oranges and honey

1. Wash and wipe dry veal ribs, cut, sprinkle with salt and pepper.

2. Squeeze juice from 1 orange, mix with sake, pour it into pot, place ribs inside simmer 45 minutes.

3. Mix sauce ingredients, honey, soy sauce, garlic.

4. Add into pot, mix.

5. Reduce sauce.

6. Dissolve 1 tablespoon of potato starch with 2 tablespoon of water and pour into pot.

7. Meanwhile, soak pearl barley, dry on sieve, boil 2 cups of water, add pearl barley, reduce heat and simmer about 20 min till water is absorbed. 

8. Serve with baby spinach, spring onion and slices of orange.

Ingredients

4-5 sheets frozen phyllo dough

2 oz of goat cheese

2 tomatoes sliced thinly

4 tbsp of olive oil

1 tbsp rosemary

1 tbsp thyme

pinch of salt and pepper 

How to make Goat Cheese and Tomato Phyllo Pizza

preheat oven to 350

If your phyllo is frozen, take it out of the cardboard box, but not the plastic wrap and set it on the counter to thaw. 

 Once it is thawed it must be worked with quickly to prevent it from drying out, so it is beneficial to have everything you need prepared and ready to assemble before hand.

If the dough is not frozen keep it in the refrigerator until you are ready to use it.

Separate  4-5 sheets of phyllo, carefully unrolling it and then put any unused portion back in it’s plastic wrap and into the freezer. I find that it keeps pretty well, provided that it is well wrapped.

Now on a baking sheet sprinkle 2 of the 4 tablespoons of olive oil.

Place the phyllo gently onto the sheet and try to avoid any wrinkling.

Sprinkle the remaining 2 tablespoons of olive oil over the top of the dough.

Now gently roll up each side of the dough about an inch inwards until you have an “edge” to your pizza, and you have a nice rectangle.

Crumble the goat cheese over the dough and then lay the slices of tomato in two rows on top of the goat cheese.

Sprinkle the top with the rosemary thyme, salt and pepper.

Bake it in the oven for about 20 minutes or until the dough is a nice golden brown.

serves about 2-4.

Ingredients

• ginger

• garlic

• cinnamon

• olive oil

• lemon juice

• salt

• cumin

• coriander
  

• tumeric

• red pepper flakes

• paprika

• fenugreek leaves (optional)
  

- 4 chicken breasts, sliced
- handful of black raisins, soaked in warm water
- 1/2 red bell pepper chopped
- 1/2 yellow bell pepper chopped
- light cream
- tomato paste
- 1 tomato, chopped
- mint leaves, rough chop
- chicken stock

Rice
- 1 cup basmati rice (for this recipe, I used brown basmati)
- 1 cup water
- 1 cup chicken stock
- salt
- coriander seeds
- cardamom seeds
- whole black peppers
- cloves

How to make Chicken Tikka Masala with Brown Basmati Rice

This is my spin on chicken tikka masala. Hope you all enjoy. 1. In a mortar and pestle or food processor incorporate all ingredients in the spice mixture, slowly drizzling in enough oil to create a paste. Add lemon juice to add a slight acidity. 2. Heat pan with olive oil and spoon in the spice mixture. Add the sliced chicken and mint. Cover and let stew on medium heat until chicken is opaque. 3. Add raisins, bell peppers, tomato paste and just enough cream to lighten the sauce. Cover and simmer until peppers are tender and sauce is slightly thickened. --- For rice: 1. In a medium sized pot on medium to high heat, toast cardamom and fennel seeds with cloves and black peppercorns for about a minute. 2. Increase heat and add olive oil and rice, coating rice with the oil mixture. Salt. Add water and stock and cover. 3. When rice comes to a rolling boil, lower the heat to medium-low. 4. Check periodically on rice until all liquid is absorbed and rice is fluffy. 5. Serves 2.

Ingredients

Cake:
1/2 cup butter, softened
1 cup sugar
1 tsp vanilla
2 eggs
1 1/4 cup flour
1 tsp baking powder

Maple Syrup Frosting:
1/2 cup maple syrup
1 egg white, beaten

Fresh strawberries, sliced

How to make Strawberry Maple Syrup Cake

1. Preheat oven 350˚F.

2. Mix butter and sugar until creamy.

3. Add vanilla and eggs. Mix well.

4. Add flour and baking powder.

5. Pour into a cake pan and bake for 25 minutes.

6. Boil maple syrup until the consistency becomes threadlike.

7. Beat egg white until stiff then add to maple syrup.

8. After cake comes out of the oven, take it out of the pan and let it cool.

9. Arrange strawberries on cake.

10. Pour maple syrup mixture on top of the cake.

Ingredients

• 3/4 cup cake flour

• 1/2 cup caster sugar
  

• 1/2 tsp baking powder

• 1/8 tsp salt

• 2 1/2 tsp lemon zest

• 60g butter softened

• 2 eggs, at room temperature

• 1 tbsp + 1 tsp lemon juice

Lemon syrup

• 2 tbsp water

• 1 tbsp caster sugar

• 1/2 tbsp lemon juice

Lemon Cream

• 60g cream cheese

• 4 tbsp icing sugar

• 2 tbsp lemon juice

How to make Lemon Cupcakes with Lemon Cream Frosting

1. Preheat oven at 170C. Line 6 cupcake tins with liners, filling the rest with water so they don’t burn and set aside.

2. Whisk flour, salt and baking powder into a large bowl. Whisk zest in and set bowl aside. Using an electric mixer, beat butter and caster till mixture is light and fluffy. Add eggs in, one at a time, beating till fluffy after each addition. Stir lemon juice in before gently folding flour mixture in.

3. Divide mixture between the 6 tins and bake for 20 to 25 minutes till golden brown.

4. To make lemon syrup Combine lemon juice, sugar and water in a small saucepan. Bring mixture to boil and stir till sugar dissolve. Taste and add more lemon juice or sugar if desired. Let cool before drizzling on cupcakes.

5. To make lemon cream frosting Beat cream cheese, sugar and lemon juice together till smooth and creamy. Taste and add more lemon juice or sugar if desired. Makes 6

Ingredients

• 3 bundels of somen noodles

• 300 grams of pork

• 30 grams of koji 糀

• 1/2 of green bell pepper, sliced

• 1/2 of red bell pepper, sliced

• 1 tablespoon of mirin

• 1 tablespoon of kochijan (korean pepper paste)

• 1 tablespoon of honey
• 450 ml of water
• 75 ml of dashi soy sauce
• 1/2 tablespoon of oil
• sesame seeds for garnish
  

1. Slice pork thinly, rub with koji 糀, marinate (couple of hours or overnight).

2. Boil water of noodles, cook them about 2-3 minutes. Drain and harden in cold water, wash them well. Place on sieve in bowl with very cold water (with ice cubes).

3. Heat oil, fry pork unitl done, remove from wok. Then fry bell peppers 2-3 minutes. Return pork into wok.

4. Mix kochijan, honey and mirin, pour into wok.

5. Mix water with dashi soy sauce.

6. Arrange somen in bowls, place fried pork with bell peppers in the center, pour in somen sauce, sprinkle with sesame. Serve.
   

Ingredients

• 1 pound cake, vanilla, chocolate, or swirl

• 1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened

• 1/4 to 1/2 cup coffee liqueur, or any liqueur you have on hand, divided

• 3 to 4 tablespoons leftover coffee, divided

• 1 cup cocoa powder

Line a meat loaf pan with plastic wrap so that it is completely covered, with lots of extra hanging over the edges.

Cut the pound cake lengthwise in 4 equally thin rectangular slabs. Cut 1 of the rectangles in 1/2 widthwise, then cut another 1 of the rectangles in 1/2 lengthwise. You should have 2 full slabs, 2 thin rectangular strips, and 2 squares. Begin layering the meatloaf pan with 1 of the full slabs on the bottom, then the 2 strips on either side. Place the 2 squares of pound cake vertically on each end of the pan. The loaf pan should now be completely encased in pound cake.

Lightly brush, our drizzle, the pound cake with the liqueur and leftover coffee, reserving some for the top piece. Scoop the ice cream into the cavity of the pound cake and smooth it out with a small offset spatula or your fingertips so that it is all even around the pan. Once the pan is full of ice cream, pour the remaining liqueur and coffee over the remaining piece of pound cake. Top the ice cream with the remaining piece of pound cake and press down. Cover the cake with the plastic wrap and put back in the freezer for at least an hour. Using the overhanging plastic wrap, remove the ice cream cake from the loaf pan. Place the loaf on a serving platter and sprinkle with the cocoa powder and serve.

Ingredients

• 3 whole ancho chiles

• 3 whole pasilla chiles

• 4 cloves garlic, unpeeled

• 2 to 3 chipotles in adobo sauce

• 1/2 medium white onion, roughly chopped

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons honey

• 1 tablespoon cider vinegar

• Kosher salt

• 2 teaspoons dried oregano, preferably Mexican

• 3 3/4 cups low-sodium chicken broth

• 4 pounds boneless pork shoulder (untrimmed), cut into chunks

• Freshly ground pepper

• 2 bay leaves

• 1 cinnamon stick

• Corn tortillas, warmed, for serving

• Assorted taco toppings, for garnish

Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.

Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.

Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)

Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

Photograph by Tina Rupp

Ingredients

2 C water 2 C milk 1 cup medium polenta 1 Tbsp. choped lemon zest 1 tsp. Kosher salt 1 pkg. Chavrie® Pyramid

How to make Chavrie Creamy Polenta

Ingredients

2 ea. Eggs 1 Tbsp. Chopped parsley 1 pinch Nutmeg 8 oz. All- purpose flour 1 pkg. 5.3 oz. Chavrie® pyramid 2 oz. Butter Salt and pepper to taste

How to make Spaetzle

Ingredients

1 ea. 8 oz. can Condensed Tomato soup 8 oz. Vegetable stock or water 1 pkg. 5.3oz. Chavrie® Pyramid

How to make Tomato Soup with Fresh Goat Cheese

Ingredients

12 ea. Tortilla shells 1-6 oz. jar Roasted red peppers 1 pkg. Chavrie® 3-4 Tbsp. Butter or vegetable oil

How to make Chavrie Roasted Red Pepper Quesadillas

Ingredients

1 pkg. (5.3oz) Basil and Roasted Garlic Chavrie® goat cheese1 lb. Cut green beans

How to make Creamy Goat Cheese Green Beans

Ingredients

1pkg. (5.3 oz.) Chavrie goat cheese4 Eggs6 oz. Heavy cream or Alouette crème fraiche6 oz. Half and Half½ tsp Cayenne½ tsp. Salt¼ tsp. Ground white pepper1 9 inch pie crust pre-baked1 pkg. Frozen spinach, thawed and drained1 pinch Nutmeg

How to make Chavrie Spinach Quiche

Ingredients

• 6 pcs medium yukon gold potatoes (diced)

• 8 strips of bacon

• 4 pcs romaine lettuce

• 1 medium red onion ( fine chopped)

• 1/4 cups sugar

• 1/3 cup white vinegar

• 1 tsp salt

• 3 boiled eggs ( cut 4pcs each)

• black pepper

How to make German potato salad

• Place patatoes in a large pot, boil with water,cover it till 2 inches abovethe surface of potatoes.

• Salt the water, bring it to boiled over medium heat. continue cooking till potatoes is soft. Drain water, pierced with fork.

• Cook bacon in a skillet with medium heat till bacon become crispy.

• Once crispy, place on a paper towel, crumble into small pieces.

• Pour off a side rendered fat, leave 1/4 cup in the pan.

• Add onion and romaine lettuce, cook till soft.

• Mix vinegar, sugar, stir untill well combine, pour into potatoes, stir again

• Add black pepper, bacon,eboiled eggs ,onion and romaine lettuce,  mix well.

• Serve when hot.

Ingredients

2 ea. Red Delicious apples

1 ea. Stalk of celery

½ tsp. Lemon juice

1 pkg. 5.3oz. Chavrie Fresh Goat Cheese (Pyramid)

½ C Walnut pieces

How to make Waldorf Salad with Fresh Goat Cheese

Ingredients

1-7 oz. can Pine apple chunks drained1-4 oz. can Mandarin organge segments drained1-7oz. Can Tropical fruit salad drained2oz. Coconut milk1 pkg. Chavrie fresh goat cheese (Pyramid)1/4 C Toasted coconut to garnish

How to make Tropical Fruit Salad with Fresh Goat Cheese

Ingredients

1 lb. Peas1 pkg. 5.3 oz. Chavrie fresh goat cheese, Pyramid1 tsp. Chopped tarragon

How to make Peas And Tarragon With Fresh Goat Cheese

Ingredients

1 pkg. (5.3 oz) fresh goat cheese, Chavrie2 Tbsp. Vegetable Oil24 Shrimp, raw, peeled and deveined2Tbsp. Green Madagascar peppercorns, crushed2 oz. Pernod*1 C Chicken stock1 Tbsp. Dijon mustard1 Tbsp. Chopped green scallion

How to make Shrimp Madagascar

Ingredients

How to make Goat Cheese, Fig And Proscuitto Crostini

• Pre heat oven to 350 degrees.

• Spread ½ tsp. of fig jam on ea. Cracker.

• Place a small piece of prosciutto on ea. cracker.

• Slice the goat cheese.

• Place 1 slice on ea. Prepared cracker.

• Arrange on sheet trays.

• Bake in oven for 10 -12 minutes until edges of cheese start to brown.

• Remove from oven and top with cracked white pepper

Ingredients

• 1-11 oz. fresh goat cheese log, Chavrie

• 1 sheet frozen puff pastry dough

• 1 egg (for egg wash)

• 1 cup dried cherries

• 1 fresh rosemary roughly chopped

How to make Baked Goat Cheese En Croute

• Thaw puff pastry as directed.

• Spread 1 sheet puff pastry on flat work surface; arrange dried cherries in center in a 6 inch square shape.

• Sprinkle chopped rosemary over cherries.

• Place the goat cheese in the center of prepared puff pastry round side down.

• Brush egg wash onto uncovered sides of pastry.

• Begin wrapping sides of pastry around the cheese log gently pressing at the overlap to seal well.

• Pinch ends of pastry firmly around the cheese and trim excess pastry.

• Place on a sheet tray and refrigerate a minimum of 1 hour.

• Preheat oven to 375° F 10 minutes before baking.

• Bake 10-15 minutes, until golden brown.

• Cool 10 minutes before serving.

Ingredients

• 1 (5.3 oz) pkg. Chavrie Fresh Goat Cheeseshopping list

• 1 8oz. can diced tomatoes, drained

• 1 ea. jalapeno pepper diced

• 2 tsp. hot sauce

How to make Jalapeno Queso with Goat Cheese

• Mix all ingredients in a glass bowl and slowly heat in the microwave until piping hot.

• Salt and freshly ground black pepper to taste.

Ingredients

• 1 (5.3 oz.) Fresh Goat Cheese, Chavrie Pyramidshopping list

• 8 oz. white cream cheese (any brand)

• 1 ½ cup confectioners sugar

• 4 oz. white chocolate morsels

How to make White Chocolate Goat Cheese Frosting

• In a stainless steel electric mixer bowl mix Goat Cheese Pyramid, white cream cheese and sugar.

• Whip at medium speed for 1 minute then increase speed to high for 5 more minutes.

• While cheese and sugar is mixing melt white chocolate in the microwave until it reaches a pourable consistency.

• Reduce mixer speed and add melted white chocolate mix on high speed for 1 minute.

• Use to decorate cupcakes or carrot cake.

Ingredients

• 1-11 ounce or 2-4 oz. log Fresh Goat Cheese, such as Chavrieshopping list

• 4 - 6 oz. Boneless, skinless chicken breast halves

• 4 ea. Slices Serrano Ham

• 1 Tbsp. Chopped fresh parsley

• 1 Cup All Purpose Flour

• 3 ea. Eggs

• 2 Tbsp. Milk

• 2 Cup Panko or Bread crumbs

• 2 Cup Vegetable oil

• Salt and pepper

How to make Chicken Cordon Bleu with Fresh Goat Cheese

• Preheat the oven to 350 degrees F.

• Place chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. Repeat with the remaining breasts. Wash hands well.

• Season each pocket with salt and pepper

• Place a slice of ham in each pocket

• Cut the Fresh Goat Cheese Log in quarters. Wrap each cheese slice with ham. Place each wrapped quarter into each pocket that was made in the chicken breasts.

• Wrap each stuffed chicken breast and place in refrigerator to chill for 30 minutes

• Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and Panko or bread crumbs in the third one.

• Beat the eggs and water together.

• Dredge each of the stuffed Chicken Breasts first in flour, then egg wash and then in the Panko or bread crumbs.

• In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side.

• Place the pan in the oven and bake in the oven until the chicken is cooked through, 7 to 10 minutes.

• Split each chicken breast in half and serve

Ingredients

• 1 -4 oz. goat cheese log, Chavrie Fresh Goat Cheeseshopping list

• 1/2 cup milk

• 2 pkg. dry yeast

• 4 oz. bread flour

• 6 eggs

• 1 lb. bread flour

• 1 oz. sugar

• 1 tsp. salt

• 12 oz. butter ( softened)

• 1 egg for egg wash

How to make Easter Bread with Fresh Goat Cheese

• In sauce pan, heat milk to scald and let cool to room temperature.

• Add the first 4 oz. of bread flour and yeast and let rise until doubled in volume.

• Using the paddle attachment in mixing bowl, begin adding eggs gradually while mixing on slow speed.

• Add remaining dry ingredients to form a soft dough.

• Begin adding butter on slow speed until all butter has been added and incorporated well.

• Divide the dough into five equal pieces and place in a round cake pan.

• Cut the goat cheese into 5 pieces and place a piece in the center of each separate section of bread dough.

• Let dough rise for 30 minutes.

• Preheat oven to 375° F.

• Brush with egg wash and bake for 50 minutes – 1 hour, until golden brown.

Ingredients

• 1 (4 oz.) fresh goat cheese, Chavrie log

• 2 each 8 oz. lamb loins

• 2 tbsp. olive oil

• 4 oz. baby spinach

• 1 tbsp. garlic (chopped)

• 2-3 tbsp. cooking oil

• salt and pepper to season

How to make Lamb Roulade with Fresh Goat Cheese

• Heat 2 tbsp. olive oil in a sauté pan over medium high heat.

• Add the garlic and sauté for 10 seconds then add the spinach and sauté only until the spinach wilts.

• Set aside to cool.

• Lay out the lamb loin and butterfly to create a flat piece about 6 inches wide.

• Season the loin with salt and pepper.

• Squeeze the excess water from the spinach and spread evenly over the lamb loin.

• Split the goat cheese in half lengthwise and then in half again to create 4 lengthwise quarters.

• Place 2 quarters end to end on each prepared lamb loin.

• Roll and truss each prepared loin.

• Preheat oven to 375°F.

• In a large sauté pan, heat cooking oil over medium high heat and sear each loin for 3-4 minutes on all sides.

• Roast lamb loins in the oven for 10 -12 minutes until an internal temperature of 120°F is reached.

• Remove from the oven and let rest for 10 minutes.

• Remove string and slice into ½ medallions.

• Divide among 2 plates and serve.

Ingredients

• 4 oz.Chavrie® Fresh Original Goat Cheese Log 

• 6 pieces thinly sliced prosciutto

• 2 tbsp. Fig jam

How to make Prosciutto & Fig Wraps with Fresh Goat Cheese

1. Place sliced prosciutto side by side, overlapping slightly on a sheet of parchment paper.
2. Spread fig jam over the entire length of the sliced prosciutto. 
3. Cut the Chavrie® Fresh Goat Cheese Log lengthwise into 4 pieces.
4. Place the pieces of Chavrie® Fresh Goat Cheese Log on the fig jam.
5. Roll the prosciutto around the Chavrie® Fresh Goat Cheese Log and place in the refrigerator for 1 hour.
6. With a very sharp knife cut the prepared log into ½ inch pieces and arrange on a serving platter.
7. Enjoy!

Ingredients

2 packages (5.3 oz.) Chavrie® Goat Cheese Pyramid, Original (reserve 1 pkg. to garnish)1 ea. butternut squash½ qt. water½ qt. milk

How to make Butternut Squash Soup with Fresh Goat Cheese

Ingredients

• 6 or 7 potatoes, medium size.

• ½ onion

• 5 eggs

• salt

• pepper

• olive oil

• a large pan

• a small pan

• a plate bigger than the small pan

• a fork
  

How to make Tortilla de Patata (Potato Omelette Spanish Style)

While everyone who has been to Spain has probably had a chance to try this plate you can rarely see it prepared outside of the country. Why is this? Probably because even though it is a simple recipe it has some tricky bits you have to handle carefully:

• Getting old enough potatoes.

  In most countries the only potatoes you can buy are young potatoes, while this recipe asks for older potatoes that can get golden when fried.

• Boiling and frying at the same time.

  While olive oil doesn't work well at high temperatures like peanut oil, it has a usually forgotten quality: it can boil at the same time it fries whatever you put in it. That is if you set the fire at that sweet spot, not too high, not too low. This allows the potatoes to both boil and fry.

• Not overcooking the eggs.

  It is fairly easy to let yourself go and fearing that the omelette might break you allow the eggs to form a thick, compact shape. But, as in its french counterpart, the beauty of the potato omelette happens when the insides are moist and almost difficult to manage.

Follow these steps for a golden potato omelette:

1. peel the potatoes and cut them

   in slices. The slices should be slightly thicker than the ones you would use for potato chips

2. add a generous amount of olive oil

   to a heated pan. You want at least a centimeter of depth that spreads around the whole surface of the pan. set the heat to a bit above medium

3. chop the onion

   in little bits and add it to the pan. make sure the heat is properly set by looking at the onions: they have to look as if they are being both fried and boiled at the same time

4. add the potatoes

   to the pan when the onions start to be slightly golden

5. now is a good time to check

   if there is enough oil in the pan: all the potatoes should be touching a bit of oil, but they shouldn't be drenched or submerged in it

6. leave the heat at medium

   and cover the pan so the potatoes and the onion boil and fry at the same time

7. stir the mix

   everynow and then so every piece of potato releases its water and gets covered by the oil

8. now is a good time to add salt

   at your discrection

9. put the eggs in a bowl

   big enough to hold both the eggs and the potatoes and mix them thoroughly with a fork

10. when the potatoes are boiled/fried

    put the oil from the pan aside and mix the potatoes with the eggs in the big bowl. Leave them be for 5 or so minutes

11. put a little bit of the olive oil

    we used to fry the potatoes in a smaller pan. Set the heat to medium

12. pour half of your potato/onion/eggs mix

    in the small pan. Shake the pan, to avoid the mix from sticking

13. after a minute and a half

    maximum grab the plate, cover the pan and tilt it over. You probably want to do this on top of the sink. Do it in a smooth and quickly fashion. You want the omelette to be now on the plate, with the top side cooked and the bottom side uncooked

14. put the pan back on the fire

    and slide the omelette back into it, so the bottom uncooked side is in contact with the pan

15. cook for another minute or so

    , shaking the pan and slide the omelette onto a plate

16. let it cool off

    for a few minutes. This will allow the eggs to harden up a little bit, in case you thought the omelette was a bit 'undone'

17. enjoy, your tortilla de patata is ready!

There are different recipes in every town, and probably in every bar in Spain. This is probably the most common one so if you tried one that had peppers, or no onions, or else, well, you are welcome to experiment :)

Ingredients

1. Miso soup broth: instant, or make it fresh with miso and dashi. If I'm in a hurry, I like to mix an instant miso packet with a bit of white miso. (Which goes together bizarrely well with broccoli)
   

The rest are all possibilities. Mix and match, combine, experiment.

1. Wakame seaweed

2. Mushrooms chopped small

3. Chives cut small
   

4. Broccoli florets
   

5. Quartered cherry tomatoes

6. Poached or boiled egg

7. Other leftover veggies grated or cut small
   

How to make Kitchen Sink Miso Soup

I've been treating miso soup as a kind of liquid pizza--throw in all your leftovers onto that base and you'll get a quick and healthy meal. Whether I'm using instant or fresh miso broth, I put all the non-miso ingredients in a bowl (except maybe the egg and cherry tomatoes) and then pour the boiling water(if using instant miso) or boiling broth over everything, so it slightly cooks the other stuff. Hardly "authentic", but I've had no complaints.

Ingredients

• 1 bunch of asparagus (about 8-10 stalks)

• knob of butter

• freshly ground salt and pepper

• flaked almonds

• parma ham

• olive oil, to drizzle

How to make Asparagus Soup

This is another criminally simple recipe. I can't take all the credit though - it was inspired by Gordon Ramsay's Broccoli Soup, which is prepared in a similar way. However I thought that since asparagus is in season right now and it's...green...like broccoli...that it would make a good substitute. And it was! I polished off an entire baguette eating this delicious soup.

Makes one serving.

1. Heat a heavy, dry frying pan and toss the almonds around until fragrant. Keep an eye on them as they will burn easily. When browned nicely, set aside in a container.

2. Grill the parma ham until browned. Set aside on kitchen paper to drain the excess oil. Slice into thin strips.

3. Place your asparagus in boiling, lightly salted water for about 4 minutes.

4. Remove the asparagus but keep the water bubbling. Put the asparagus in a blender with a knob of butter. Blend until smooth. When smooth, turn off the heat on the water and add a little. Blend. Keep doing so until you reach your preferred consistency for soup. Taste the soup - it may need a little seasoning - don't go crazy though as the grilled parma ham will add a salty element to the dish when you plate it.

5. Pour the lovely, green liquid into a bowl. Garnish with your parma ham and almonds. Drizzle with a little olive oil and give it a grind of pepper. Serve with a crusty baguette.

Ingredients

• Smoked Salmon

• Alfafa Sprouts

• Spanish Onion, finely chopped.

• Cream Cheese

• Yuzu / Lemon Juice

• Tabasco

• Fresh Dill

• Choux Cases 

How to make Smoked Salmon Choux Bites

This is an excellent finger food at parties or afternoon tea, it looks great and taste fresh ! Takes no time to prepare too, as long as you have the ingredients all in front of you ready to go. To make the Choux Cases, please look at my older post on choux making :D

1. Warm the cream cheese in the microwave until it's workable and soft.

2. Add yuzu/lemon juice and tabasco to the cream cheese, taste as you go until you think it's good. I like mine really tangy and slightly spicy.

3. Roughly chop some fresh dill and mix it into the above, mix well.

4. To assemble, cut the top of the choux cases, don't cut all the way through, leave a little bit of a "hinge" so you can just cap it back later on.

5. Stuff the choux halfway with the alfafa sprout.

6. Add a little dollop of cream cheese mixture on top.

7. Sprinkle the finely onion on the cream cheese (press down lightly so the onion sticks a little to the cream cheese).

8. Tear a piece of smoked salmon, put on top.

9. Top with a mini sprig of fresh dill.

10. Bon Apetit ^_^

Ingredients

2 slices white bread

1 egg

1 medium Granny Smith apple, cored and sliced

2 tbsp white sugar

knob of butter

cinnamon

How to make French Toast with Cinnamon Apple

1. Melt the butter in saucepan and cook apple over medium heat. Add in white sugar and cinnamon and cook until soft. Left aside, keep warm.

2. Sliced off the hard edges of the white bread. Beat the egg and dip the bread until well coated.

3. Fry the bread on medium heat until golden brown. Serve immediately with the cinnamon apple and top with the remaining sauce from the apple.

Ingredients

• 2 parts tequila

• 2 parts mango puree

• 1 part lime juice

• 2 dashes habanero sauce

How to make Mango Habanero Margarita

My new favorite summer cocktail- sweet, spicy and strong!

1. Shake all ingredients in a cocktail shaker with ice.

2. Strain into a chilled glass. 

3. Enjoy.

Ingredients

• Avocado
  

• Red and yellow cherry tomatoes
  

• Red onion
  

• Coriander
  

• Olive oil
  

• Lemon juice
  

• Salt and black pepper
  

• Marbled, juicy beef
  

• Dried, sliced chili pepper
  

• Olive oil
  

• Butter
  

• Salt and black pepper
  

• Lettuce
  

• Red wine 
  

How to make Guacamole and chili fried beef on the leaf

Samgyeopsal style, sorta'-taco.

1. Make the guacamole. There are plenty of good instructions on the tubes. Don't be shy with the coriander.

2. Slice the beef into bite-size bits, about half a centimeter thick.

3. Heat a pan, add olive oil and butter. The more the better.

4. Add chili to pan, wait a bit, then fry the beef.

5. Take beef out, add some red wine to the pan. Let reduce for a moment. Then strain to remove the chili bits. This is your sauce.

6. Cooking is done. Now, put some guacamole in a leaf of lettuce. Dip a slice of beef in the sauce, then add to the leaf. Gorge.

7. Repeat.

Ingredients

Paella rice (or Basmati)

onion

garlic

red pepper, roasted and cut in strips

chicken, fish, prawns, chorizo sausage (any combination you fancy!)

peas (a handful)

saffron

olive oil

How to make Paella

Heat some olive oil in a large frying pan, add chopped onions and garlic.  Fry lightly.  Add chicken pieces and fry until golden brown, add chorizo and cook to release lovely red oil.  Add the rice (quantity depends on how many you are cooking for, so refer to the guide on the packet!) and coat with the oils. Meanwhile, soak the saffron in some chicken or vegetable stock and add slowly to the mix so that the rice absorbs the stock.  Add the peas, and cook through.  Serve when the rice mixture is still moist, and garnish with strips of red pepper, and prawns.

Ingredients

Serves 8

• 1 winter squash, medium

• 3 tablespoons oil

• 2 pounds medium-size shrimp, deveined

• 8 jumbo shrimp for decoration, deveined

• Salt and white pepper to taste

• Juice of 1 lemon

• 2 tablespoons butter

• 2 onions, chopped

• 1 teaspoon sweet paprika

• 1 teaspoon mustard powder (or 2 teaspoons prepared mustard)

• 6 tablespoons cognac

• 2 teaspoons flour

• 2 cups cream

• 1-3/4 cup cream cheese, softened*
  

*The recipe calls for requeijao cremoso, a creamy cheese not available in the United States. Cream cheese is a reasonable substitute.

How to make Camarão na Moranga - Winter squash with shrimp

1. Coordinate preparation of the squash and shrimp. Cut off and discard the top of the squash, remove all seeds and stringy fibers and rub the outside surface with 2 tablespoons oil. Bake 1 hour at 250 degrees F. The squash will not darken appreciably during this time.

2. While the squash is baking, season the shrimp with salt and white pepper to taste and sprinkle with lemon juice. Heat the butter and the remaining oil in a pan and fry the onions until limp but not dark. Add the shrimp, including the jumbo shrimp, and sauté until pink, approximately 2 minutes on each side. Remove the jumbo shrimp and set aside. Season the remaining shrimp with paprika and mustard. Remove the pan from the stove, pour the cognac on the shrimp mixture and flame it. When the flames are out, return the pan to the stove. Mix the flour with the cream and add it to the shrimp mixture. Stir over low heat until thickened. Add the cream cheese and continue to stir over low heat until the cheese is melted. Correct the seasonings.

3. Remove the squash from the oven to a serving plate. Pour the shrimp mixture into the squash. Decorate the rim of the squash with the reserved jumbo shrimp. Serve with white rice.

Ingredients

• Rice

• Luncheon Meat

*Cookie Cutter

How to make Rice Sandwich

1. After cutting out the shapes, lightly pan fried it without oil. Return the cookie cutter back to the cooked luncheon meat. Now, scoop some rice in the cutter and top it with another cooked luncheon meat.

2. Press it down while holding the cookie cutter to make the rice stick together and firm. If your cookie cutter has the imprint part, use that.

3. Remove the cookie cuter and you will have your rice and luncheon meat sandwich!

• Please see HERE for further notes.

Ingredients

• 150g risotto rice

• 50g bacon, diced
  

• 1 tbsp olive oil
  

• 1 small onion, diced

• 1-2 cloves garlic, crushed
  

• 150g mushrooms, sliced
  

• 1 small zucchini, chopped
  

• 500ml (or more - depending on the rice) vegetable stock

• 1 glass dry white wine

• salt, freshly ground pepper, basil
  

How to make Zucchini And Mushroom Risotto

1. Put the bacon in a heavy pan and melt away some of the fat off it.

2. If there's too little fat from the bacon, add the olive oil & throw in the onion & garlic. Cook till transparent.

3. Add the zucchini & mushrooms. Simmer until cooked, but not completely soft & mushy. You can add a glug of the stock to speed things up.

4. Add the rice, stir thoroughly and fry the rice a bit in the oil.

5. Pour in the wine, stir till it evaporates.

6. Pour in some stock, stir till the liquid is absorbed. Then add more stock (I usually do it in 3 turns).

7. Try some - if the stock wasn't salty enough, sprinkle with salt.

8. Season with pepper and basil.

9. Eat away!

Ingredients

Serves 3 (2-3 kebabs per portion, depending on size)

This is a nice simple, quick recipe and can be prepared in advance - for best results make both the kofte and tzatziki a few hours before cooking and serving.

For the Kofte:

• 500g Lamb Mince

• 1 dessert spoon ground coriander

• 1 dessert spoon ground cumin

• small handful of fresh parsley, finely chopped

• small handful of fresh mint, finely chopped

• 1tsp dried oregano

• plenty of salt & pepper

For the Tzatziki:

• 200ml natural yoghurt

• 1 glove garlic, crushed or very finely chopped

• 1/2 cucumber, with watery centre removed & diced

• squeeze of fresh lemon

• small handful of fresh mint, finely chopped

• salt & pepper

How to make Kofte with Tzatziki

For the tzatziki, simply combine all ingredients, mix well and cover and refrigerate until use.

Note that you are well-advised to pre-soak your skewers in water for several hours - I didn't and as you can see they are rather scorched!

For the kofte:

1. Combine all ingredients in a bowl and mix very well, ensuring the other ingredients are evenly distributed through the mince.

2. Roll into sausage shapes and insert a skewer.

3. Flatten slightly so that they can be easily turned.

4. Cook either on a griddle or under a hot grill for about 4 minutes either side, or until cooked through and browned on the outside.

5. Serve immediately with the tzatziki, salad and split toasted pitta bread. 

Ingredients

1 large russet potato grated

1/2 onion sliced thinly

4 tbsp of flour

2 tbsp olive oil

oil for frying

pinch of rosemary

pinch of thyme

sprinkle of salt and pepper

How to make Onion and Potato Rosti

Mix all ingredients in a large bowl

In a medium sized frying pan heat about 4-5 tablespoons of oil to a little over medium heat.

Once the pan is hot, spoon a dollop of the potato mixture into the pan and flatten it with the back of a spatula.

You can usually fit about 3-4 patties in a pan at one time.

Cook for about 5-7 minutes until the bottom is deep golden brown and crispy, the flip and cook the other side for an additional 5-7 minutes until both sides are nice and crunchy.

Drain on a plate covered with paper towel and serve with applesauce or sour cream.

Serves about 2-4

Ingredients

• 3.5 cups warm water
  
• 1/3 cup sugar
• 2 Tbsp yeast
• 1/2 tsp salt
• 1 Tbsp white vinegar
• 2 Tbsp vegetable oil
• 7 1/2 -8 cups of flour

How to make Entrance Island Air Buns

This recipe is take from Anita Stewarts Lighthouse CookBook.It also makes a large batch so half it if you need to.

In a large mixing bowl, stir together 1/2 cup of of the warm water with 1 tbsp of the sugar. Sprinkle with the yeast and allow it to stand for ten minutes or until puffed. Measure in the remaining water, sugar, salt, vinegar and oil, stirring well until blended. With a wooden spoon, beat in 4 cups of the flour and create a smooth batter. Gradually add the rest of the flour 1 cup at a time, until the dough becomes too difficult to mix with a spoon. Turn dough out onto a floured surface and work in the remaining flour with your hands, until the dough becomes smooth and elastic, about 5-7 minutes. Place dough in a well oiled bowl, turning once to coat all sides. Cover dough with a clean kitchen towel and leave in a warm place to rise until doubled in bulk, about 1 1/2 - 2 hours. Punch it down and allow to rise again, until doubled, it should take about 1 hour. ( If you are in a hurry, you can omit this second rising, the buns will be a little lighter) Punch down once more and shape into balls about 4 cm ( 1 1/2 inches) in diameter. Place about 3-4 inches apart on a greased baking sheet. Cover and allow to rise once more until doubled. Bake in a preheated 375 oven for 20-25 minutes or until golden. For a shiny glaze brush the buns with a mixture of 1/4 cup of milk and two tbsps of granulated sugar, about halfway through the baking.

Serve with lots of butter and honey.

this makes about 3-4 dozen.

Ingredients

fresh cherries (about 200g);
100g of sugar;
60g of all-purpose flour;
3 eggs;
1/2 vanilla pod;
300ml of milk;
1 tbsp of brandy (I used a tbsp of vanilla flavoured vodka!!!);
icing sugar;
a pinch of salt;
butter for greasing the pan.

How to make Clafoutis aux cerises

Preheat the oven to 180 degrees and grease a round baking pan. Beat the egg whites with a pinch of salt until get firm peaks... add the yolks, sugar and vanilla seeds (splitting the vanilla pod in half lengthwise with a sharp knife and scraping seeds from pod) and continue beating until the mixture is bubbly and homogeneous. Then add the flour and trickle the milk slowly ... without stop beating it! Finally add the brandy. Place the washed and cleaned fresh cherries (with their pits) in the round baking pan and, carefully, pour the mixture onto them. Bake (180 degrees) for about 30 min. Dust the clafoutis with icing sugar and serve tepid!

Ingredients

1 and a half cups of Graham Wafer Crust, 3/8 cup of Butter, melted, 1lb White Cream Cheese (room temperature), 2/3 cup Granulated Sugar, 3 Eggs (extra large or large), 1 tbsp of Vanilla Extract, 1/2 pint (250 ml) Sour Cream, 1/4 cup Sugar, Fruit Topping or Icing (optional - ie. Strawberry, Blueberry, Mango) 

How to make Cheesecake

Throughly combine 1 and a half cups of graham wafer crumbs.  Pat over bottom and sides of 10" glass pie plate. Cheesecake Prepare graham wafer crust.  Using electric mixer, beat cheese until smooth.  Beat in 2/3 cup of sugar, then the eggs, one at a time, beating well after each.  Add vanilla. Turn filling into pie plate lined with crust.  Bake at 300 F for 30-35 minutes.  Remove from over and cool for 5 minutes. Beat sour cream with 1/4 cup of sugar and spread over cheesecake.  Return to over for 5 minutes.  Cool, then spread with fruit topping or icing, if desired.

Ingredients

• 16 large prawns (king sized, jumbo, tiger), cleaned & shells intact

• 120 ml fish sauce

• 30 ml/2 tbsp sugar

• 15 ml/1 tbsp vegetable or sesame oil

• 3 lemongrass stalks, trimmed & finely chopped

Serve with

• vermicelli noodles

• lettuce, shredded

• mint leaves

• chopped spring onions cooked in oil

• Vietnamese dipping sauce (nuoc cham)

• crushed unsalted peanuts (toasted)

How to make Grilled Lemongrass Prawns

Serves 4

A simple dish with a Vietnamese spin. Grilled or barbecued is BEST -otherwise, I wouldn't recommend attempting it as its the smoky, fragrant aroma from grilling/bbq'ing that allows the prawns (that's shrimp to Americans/Canadians) to be so delectable.

Also, the prawns MUST be fresh otherwise it's, quite simply, a failed dish. Anyhow, hope you enjoy it. Dig in!

1. Using a small sharp knife or scissors (my preferred method), carefully slice open each prawn shell along the back and pull out the black vein. Try to keep the rest of the shell intact. Place the deveined prawns in a shallow dish and set aside.

2. Put the fish sauce in a small bowl with the sugar, and beat together until the sugar has dissolved completely. Add the oil and lemongrass, then mix well.

3. Pour the marinade over the prawns, using your fingers to rub it all over the prawns and inside the shells too. Cover the dish with cling wrap and chill for at least 4 hours.

4. Cook the prawns on a bbq or grill for approx. 2-3 minutes (or to your own liking) each side. Serve on a bed of vermicelli noodles, lettuce and mint leaves. Drizzle with spring onion oil, Vietnamese dipping sauce and crushed peanuts.

OR these prawns could be served as finger food.

Ingredients

• 4 mini-hens (small type of chicken)

• 5 lemons

• 4 onions

• handful of dried prunes

• 2 large carrots (peeled)
  

• 8-10 fresh potatoes (with skin)
  

• string beans (both ends removed)
  

• 1 lime

• rosemary branches (dried or fresh)
  

• caraway seeds

• chicken seasoning (organic) and spices

• 1 clove of garlic

How to make Aromatic Mini Hen

Generously season insides of hens with spices and crushed garlic and juice of 1 lemon. Rub them on the outside as well. If the seasoning has no salt then salt the whole dish. Carefully line insides of each hen with whole rosemary branches. If there's some branches left place them among wings and thighs later. Halve remaining lemons and onions and stuff them inside each hen, adding dried prunes where possible. Fix the rear openings of hens with toothpicks (remove them when serving). Put all hens into large baking tray, surrounded with halved potatoes and carrot sticks. Sprinkle these with EVO and caraway seeds. In 220C preheated oven bake until golden brown and some blackening appears on carrots. Garnish: steam string beans. Serve with slice of lime and grated hard cheese (Parmesan) over beans.

Ingredients

Chilic basting water and steak:

1 Tablespoon paprika

1 Tablespoon cayenne

1 Tablespoon chili powder

3 Tablespoons of salt

1/2 cup brown sugar

1 cup water

4 fourteen ounce New York Strip Steaks

For Chimichurri:

1/4 cup chopped garlic

1/4 cup chopped shallot

1 cup chopped parsley

1/4 cup chopped oregano

1/2 cup chopped fresh mint

1 teaspoon salt

1/4 teaspoon ground black pepper

1 Tablespoon red pepper flakes

1 cup olive oil

1/4 cup red wine vinegar

1/4 cup fresh lemon juice

1 small carrot, grated

How to make Argentinean Strip Steak Chimichurri

For chili basting water:

Combine all the ingredients, except the steaks, and mix well.

Grill the steaks on a medium hot grill, basting the steaks with the chili water as they grill.  Grill 6 to 7 minutes per side for medium rare.

Serve the steak sliced with chimichurri spooned across the top.

For the Chimichurri:

Pulse all of the ingredients except the carrots in a food processor-do not puree-the sauce should be chunky.  Fold in the grated carrot.

Spoon the sauce over grilled steak and pass additional sauce at table.

Ingredients

• 400g beef loin (or other boneless part good for roasting)
  

• 1 can baked beans

• baked beet roots
  

• 1 onion

• 1 carrot

• red wine

• parsley leaves

How to make Beef, beans'n'beats

I love variety. And this dish has it. Easy but tasty. Cut beef loin into finger-thick strips and set aside. Chop onion and cut carrot into sticks. In a large skillet, heat some EVO and cook carrots and onions until caramelized, adding wine and more oil if necessary. It makes great sauce as sugar from onions compliments wine's acidity! Just before they start to caramelize begin cooking beef in separate frying pan - the way you like it! No restraints here. I personally found that really well done suits kinda best. Add baked beans into the carrot-onion skillet along with liquid from the can. Season with ground pepper and salt (watch out as the beans come already salted). Meanwhile, peel beet roots and slice 5 mm thick. Roughly chop parsley leaves. Serve by almost covering the plate with hot beans and sauce, then lie down the meat and top with beet slices and sprinkle parsley. Enjoy!

Ingredients

1 cup shiratamako or glutinous rice flour
1/3 cup water
2 tbs soy sauce
1 tbs mirin
1 tbs sugar
boiling water

How to make Dango Daikazoku

Dango 1. Mix 1 cup rice flour and 1/3 cup water. The consistency should be firm and slightly crumbly. 2. Roll into 1 inch balls. 3. Cook the dango in a pot of  boiling water (a few at a time). 4. When it is almost ready, dango will rise to the top. 5. Allow to cook for a further 3 minutes. Mitarashi sauce 1. In a small pan combine and heat the soy sauce, mirin and sugar until the consistency is a thick sauce. Enjoy with the company of cute girls.

Ingredients

• 250g ground pork

• 200g shrimp (optional)

• 1/2 teaspoon salt (or more, depending on your taste)

• 1 teaspoon sugar

• 1 tablespoon potato starch

• 2 tablespoons spring onions, minced

• 3/4 cup glutinous rice (a.k.a sweet rice, sticky rice)

• white pepper

  , to taste

• 1 teaspoon sesame oil

How to make Steamed Pearl Balls (珍珠丸)

1. Soak the glutinous rice in water for at least 2 hours or over night.

2. In a big bowl, combine the ground pork and 1/2 teaspoon of salt, toss it around.

3. Add in the shrimp pieces (optional) and continue tossing.

4. Mix in the sugar, potato starch, white pepper, spring onions, and sesame oil.

5. Continue kneading and tossing until it's well mixed and elastic. Set aside.

6. Drain the glutinous rice and add a pinch of salt and a dash of sesame oil, mix well.

7. Shape the pork into little balls and roll them and cover them with glutinous rice.

8. Place the meat balls 1/2-inch apart on a greased plate. Steam for 15-20 minutes.

Ingredients

• 1 cup of warm water

• 1 tablespoon yeast

• 2 tablespoons brown sugar

• 2 tablespoons white sugar

• 2 teaspoons salt

• 3 1/2 cups of flour

• 5 teaspoons baking soda

• 1 egg

How to make Soft Pretzels

Pour warm water in a large sized mixing bowl. Add the yeast and stir. Add brown and white sugars, salt and flour. Mix until dough pulls away from the sides of the bowl. Transfer dough to lightly floured surface and knead for 2 minutes.

Make pretzels by cutting about a 1 inch slice from the dough. Roll into a rope and twist into the pretzel shape.

Cover with plastic wrap and let rise 30 minutes.

Preheat oven to 475 degrees.

Boil about 5 cups of water in a large pot. Add 5 teaspoons of baking power.

Add pretzels to the water boiling 1 minute on each side.

Break and beat the egg in a small bowl. Add a couple teaspoons of water and brush the egg wash on the pretzels. Sprinkle salt on top.

Bake pretzels until golden brown, about 10 minutes.

Ingredients

For Dough:

• 350 grams of flour

• 200 grams of butter

• 100 grams of sour cream

• 1 egg

• 1 yolk

• pinch of salt

• 10 grams of yeast

• half spoon of sugar

For filling:

• 500 grams of apples, cores cut out, cut into eigths

• custer suger and vanila suger for dusting

How to make Apple cookies

1. Stif the flour, put in slices of butter and yeast mixed with sugar, add cream, yolk, egg, knead swiftly.

2. Form dough into ball and keep in the fridge over night.

3. Next day, roll the dough into 3-4 mm thick, cut out circles, place apple and close

4. Bake in preheated oven, in 180 degrees, till golden brown.

5. Dust with custer/ vanila sugar mixture.

Ingredients

For Dough:

• 75 grams of butter

• 250 ml of milk

• 25 grams of yeast

• 75 grams of sugar

• half teaspoon of salt

• half teaspoon of cardamom

• 500 grams of flour

For filling:

• 40 grams of melted butter

• 50 grams of sugar

• half spoon of cinnamon

• 1 egg

• sugar to sprinkle tops of buns

How to make Cinnamon bun

1. Melt butter, add milk, mix, add yeast, miz till dissolve.

2. Put the mixture in large bowl, add sugar, salt, cardamom, flour, knead the dough, cover the bowl with a cloth and keep it in warm for 30-40 min till it rise.

3. Knead the dough once again, take half of it and roll it to form square, brush it with melted butter, sprinkle with sugar-cinnamon mixture.

4. Roll it up, cut slices 4 cm thick.

5. Put each slice at the baking tray, keep it in warm for 30 min till rise, brush with blended egg and sprinkle with sugar.

6. Bake till golden brown, about 8 min, in preheated oven, in 250 degrees.

Ingredients

Full Description: Seared Sea Scallops with Quail Eggs and Caper-Oregano Vinaigrette on a bed of Corn and Brussel Succotash drizzled with Black Truffle Oil

adapted from a Gordon Ramsay recipe
serves 4

Scallops

1. 4 Large Fresh Sea Scallops, halved 

2. 1 tbsp Curry Powder

3. 8 Quail Eggs

4. zest of 1 Lemon

5. knob of Butter

6. Sea Salt

7. Black Pepper

8. EVOO

Succotash

1. 1 large knob of fresh Corn, kernels sliced off the cob

2. 1 tbsp chopped Prosciutto di Parma or Pancetta

3. 300g Brussel Sprouts, roots removed, julienned

4. 1/2 cup Dry Vermouth or Sherry

5. 1 knob of Butter

6. 2 tsp of Cream

7. 2 cloves of Garlic, chopped

8. tonnes of Black Pepper

9. Sea Salt

10. EVOO

Caper-Oregano Vinaigrette

1. 2 tbsp Capers, rinsed and dried

2. 1 handful fresh Oregano, chopped

3. 2 tsp Dijon Mustard

4. 1 med Shallot, chopped

5. 1 tbsp Champagne or White Wine Vinegar

6. 1 tbsp Lemon Juice

7. Sea Salt

8. Black Pepper

9. 1/2 cup of EVOO

Garnish:

1. Black Truffle Oil

How to make Seared Sea Scallops with Succotash

God, my recipes are all gone! Scallops

1. Subtly dust scallops with curry powder, salt and pepper.

2. Lightly coat with zest.

3. Get a pan searing hot, add butter.

4. Sear scallops 30 secs a side, add a touch of EVOO to stop it from burning then further sear it for 15 secs.

5. Remove immediately and let it rest on a wire rack.

6. Using a paring knife, tap on the tip of the quail's egg to crack. (unless u have tiny and sharp fingernails) Cook eggs on the same pan for 20secs, remove and set aside.

Succotash

1. Get a pan searing hot, add butter, garlic and prosciutto.

2. When garlic starts to turn golden brown, add in corn and brussels. Toss. Saute for 2 mins.

3. Add vermouth. Reduce. Season lightly with salt but lots of black pepper. Add a touch of EVOO if it looks like its starting to burn.

4. Saute until brussels are tender, turn off heat.

5. Stir in cream and set aside.

Vinaigrette

1. Blitz everything in a blender for 1 min.

To serve, spoon succotash on a plate, top with scallops then egg, then a dot of vinaigrette and drizzle with black truffle oil.

Ingredients

2 medium butternut squashes (about 2 pounds)

2 cups ricotta cheese

2 tablespoons of brown sugar

salt and pepper to taste

4 tablespoons of butter

5 or 6 fresh sage leaves, minced

How to make Butternut Puree

Halve the squashes lengthwise and scoop out the seeds.

Roast the squash in a preheated 350 degree oven, cut side down, on a baking sheet with a little water in the bottom of the pan.

Roast until a fork pierces the flesh easily-about 30 to 45 minutes.

Cool and scoop out the flesh.  In a mixing bowl, mash the squash with the ricotta.  Season with the sugar, salt, and pepper.

Melt the butter in a saute pan and saute the minced sage until the butter and sage are golden and darkened-1 to 2 minutes.

Stir 2 tablespoons of the sage butter into the squash puree and smooth the top.  Warm through in the oven for about 15 minutes.  Just before serving, pour the remaining 2 tablespoons of sage butter over the top of the squash.

Ingredients

Bottom Crust:

1 pkg. of your favorite brownie mix or homemade

Filling:

3 boxes of regular cream cheese, softened

1/4 cup of sugar

1/2 cup of of condensed milk

3 large eggs

4 tbs cup light cream

1.5 tbs flour

1 tbs pure vanilla extract

a pinch of salt

1 cup of white chocolate, coarsely chopped

1 cup semi-sweet chocolate, coarsely chopped

1 cup coarsely cut chunks of brownie, homemade or bought

1/2 cup of dulce-de-leche (I like using Nestle dulce-de-leche that I bought in Walmart U.S., we don't have this kind in Canada).

Ganache:

1 cup of heavy cream

2.5 cups semi-sweet chocolates

How to make Chocolate Eruption Cheese Cake

My family and I loves cheesecake so I keep trying different recipes, when I made this one it was a big hit! The original recipe was a little bit sweet and too rich for our taste so I revised it. Enjoy!

Bottom Crust:

Preheat oven to 325F degrees. Line the bottom and sides of a 9 inches baking pan with parchment paper.

Mix the brownie crust according to the label. Pour in the pan, it should be about 1/4 of the pan. Bake according to the package and set aside to cool.

When cooled, wrap the outside bottom and sides of pan with an aluminum foil to prevent the water from sipping in for the water bath.  (I doubled the aluminun foil to make sure it's not gonna tear).

Filling:

In a mixer, cream the softened cream cheese and sugar until smooth. Add in the condensed milk and blend in the eggs, cream, flour, vanilla and pinch of salt until smooth, about 4 to 5 minutes on slowest speed scraping the bottom every now and then.

Remove 1/3 of batter and fold in the white chocolate, pour into the cheesecake pan. Fold in the  semi-sweet chocolates and the brownie chunks. Pour half of the semi-sweet chocolates and brownie batter on top of the white chocolate batter and drop dollops of half of the dulce-de-leche. 

Pour the remaining half of batter and then remaining dulce-de-leche. Pan will be very full!

Place cheesecake on a deep baking dish and pour hot water 1/3 of the pan and bake for 45 minutes or until set in 325F degrees preheated oven.

Cool in the oven and then in the refrigerator overnigth. Remove from pan and drizzled it with the ganache or you can get creative and decorate it with raspberries, blueberries or strawberries.

Ganache: 

Heat the heavy cream in medium setting until it reach boiling, turn off the heat and pour in the semi-sweet, wait 2 minutes then mix.

Ingredients

Ingredients

600 gm       Norway Salmon

100 gm       Granulated Sugar

100 gm       Fine Salt

40 gm         Lemongrass

20 gm         Fennel Seed

20 gm         Coriander Seed

10 gm         Star Anise

20 gm         Cinnamon Stick

50 gm         Shredded Dehydrated Coconut

20 ml          Vodka

10 ml          Malibu

1 pc            Lemon- In Juice

1 pc            Lime- In Juice

20 gm         Ginger

3 pc            Tomatoes

6 pc            Green Asparagus

100 ml        Extra Virgin Olive Oil

500 ml        Fish Stock

Salt and Pepper- To Taste

100 ml        White Wine

50 gm         Spring Onions

Deco

10 gm         Shallots

5 gm           Garlic

12 pc          Lime leaves

Reduced Balsamic Vinegar

Ginger- Mango Coulis

How to make Tropical Salmon Three Ways

Cut the Salmon in 3/3, 2/3 and keep raw.

1.  1/3 for Marinate Salmon Tartar:

Mix the granulated sugar, salt and the chopped lemongrass, the fennel, coriander seeds, star anise, cinnamon stick and shredded dehydrated coconut. Sprinkle a little salt on bottom, place salmon with skin down, cover upper part with rest of marinate mix, add Vodka and Malibu. Cover and keep refrigerated for 6 hrs.

After, when ready. Wash salt away under clear running water and dry for other 12 hrs.

2.  2/3 for Salmon Carpaccio: with instead marinade

Mix lemon and lime juice, add chopped ginger, shallots, garlic, salt and pepper, finish with extra virgin olive oil. Peel Tomatoes and cut into a small dice; blanch the asparagus and cut in slices.

3.  3/3 for Poached Salmon:

Poaching Bouillon: mix flavorful fish stock, with white wine, add half cut lemongrass, few slices of ginger, shallots, spring onion;

Poach slowly until the Salmon reaches 68 C° (or 154 F°)

___________

Pro Chef 360   - Created and maintained by the culinary minded

Ingredients

• 10 pcs small asian red chili

• 2 pcs of shallot

• 2 pcs of garlic

• 20 pcs chicken wing

• tomato sauce

• salt

• pepper

• water

• sugar

How to make Spicy chicken wings

• Toss chicken wings with salt and pepper

• Bake chicken wing in oven with 375 degree about 50-60 minutes.

• Blender chili,garlic and shallot, add a little water

• Heat pan, pour the blended chili, stir till simmer add sugar.

• Last thing, pour in bake chicken and toss with the sauce till all cover.

• Serve with steam rice.

Ingredients

• 2-3 lb beef chuck

• 2 onions (1 minced, 1 chopped course)
  

• 2 (approx) cups water

• 5 red baby potatoes (peeled and halved)
  

• 2 cups baby carrots

• (parsnips optional)

• 2 celery stalks

• salt

• pepper

• garlic paste

• EVOO (extra virgin olive oil)
  

Gravy:

• 1-2 tsp Gravy Master

• 2 tablespoons flour

• 2 tablespoons cold water

How to make Berry's Fall-Apart Pot Roast

Spread the beef with the garlic paste and season well with salt, pepper. In a cast iron enamel pot, coat the bottom of the pot with EVOO. Heat over med-high, and add the beef. Brown both sides well, then turn fattiest side down. Turn heat to LOW.  Add 1 1/2 cups of water. Add 1 onion, minced. Let cook on LOW heat for 1 1/2 - 1 3/4 hrs. Covered. (Be sure to add more water if it's getting low, there should always be about 2 inches.) Add potatoes. carrots, onions (and parsnips). Leave on LOW for another 1 1/2 hours, covered. If potatoes are not done, leave for another 15-20 mins. Remove meat and veggies from the pot. Add kitchen master. In a glass, mix flour and water into a slurry. Turn pot up to med-high and start whisking, adding the flour/water a little at a time. Make more if needed. Keep whisking until desired thickness. Carve meat, and serve with veggies, drizzle with gravy. You may end up with much more gravy than you need for the dish. Freeze for another time!

Ingredients

100 ml  Noilly Pratt                               

50 ml Port Wine

80 ml  White Wine

5 pc  Lemongrass Stick

2 gm Lemon Rind

20 gm   Onion

5 gm   Garlic

300 ml  Fish stock

300 ml  Cream

10 gm Curry Powder

10 gm  Yellow Thai Curry Paste

1pc  Granny Smith Apple

½ pc  Pineapple

½ pc  Banana

60 gm Salted Butter

How to make Curry Cappuccino with Lemongrass

Reduce the Noilly Pratt, Port Wine, White Wine along with the lemon grass until reduced by half. In a pan, saute the onions, garlic, curry paste, curry powder, along with the chopped fruits. Cover this with the fish stock and bring to the boil. Allow to simmer for 10 minutes, blend and then strain Add the reduced alcohol to the blended mixture and heat. Add the lemon rind and cream. Remove from the heat prior to getting too hot. With a hand held blender, foam it and serve hot. ___________________ Pro Chef 360   - Created and maintained by the culinary minded

Ingredients

• 2 frozen puff pastries

• a heapful of cheddar cheese and parmesan cheese (or your favourite melting cheese)

• 2 pinches of salt

How to make Quick Cheese Sticks

1. Preheat your oven to 180°C. Let the pastries thaw slightly in room temperature.

2. Separate your cheeses into two portions.

3. Put a pastry on a chopping board. Sprinkle a generous amount of the cheeses and a pinch of salt all over one side of the puff pastry.

4. Layer the second pastry on top of the cheese-filled pastry. Using a rolling pin, flatten the pastries to ensure that they stick together and don’t come off easily. Place the pastry onto a slightly greased tray.

5. Put the remaining cheeses and salt onto the top layer. Using a knife, gently cut into stick shapes. A slight indentation will do. You can cut through properly after it comes out from the oven anyway.

6. Bake in the oven for 20 minutes or until it’s golden.

7. Remove from oven and cool slightly. Cut into sticks if you haven’t already. Enjoy!

Ingredients

80 gm        Baby Mozzarella

12 pc         Cherry Tomato

20 gm        Basil Pesto

20 gm        Black Olive Tapenade

40 gm        Rocket Leaves

40 gm        Red Onion

Salt and Pepper (To Taste)

80 ml         Balsamic Vinegar

20 gm        Brown Sugar

50 gm        Focaccia Bread- Toasted

Gazpacho Jelly (recipe)

50 gm        Vine Tomato

1 pc           Garlic Clove

20 gm        Red Onion

20 gm        Red Peppers

20 gm        Green Peppers

20 gm        Cucumber

20 ml         Olive Oil

10 ml         Sherry Vinegar

Gelatin (Take 8 Sheets to the Litre)

5 pc           Peeled Almonds Soaked in Milk

How to make Gazpacho Jelly with Baby Mozzarella

Day 1

• Prepare a gazpacho with the shown ingredients, season to taste. Make sure to add the almonds and oil last, to ensure a smooth consistency

• Dissolve the gelatine and add to the gazpacho and chill over night in a rectangle shallow dish which has to have a flat bottom

• Marinate the halved baby mozzarella with the pesto, refrigerate overnight as well

• Poach the cherry tomatoes in herb oil @ 70 degrees Celsius until the skin pops off (usually takes 45 minutes) drain and chill. Reduce the balsamic vinegar with the brown sugar to have a paint like consistency and chill

Day 2

• Cut the gazpacho jelly into stripes (see photo) just allow enough space to arrange the baby mozzarella halves on top

• Add a cut to size toasted slice of Focaccia, spread with the tapenade, top off with rocket leaves and red onion rings

• Garnish with the balsamic reduction using a paintbrush, add a grind of black pepper

• Lastly add the poached cherry tomatoes (looks a lot better on the bunch) and serve

________________ Pro Chef 360  - Created and maintained by the culinary minded

Ingredients

• BROWNIES:

• 1/2 cup butter, melted (i used less)

• 1 cup sugar (i used less)

• 1 teaspoon vanilla extract

• 2 eggs

• 1/2 cup all-purpose flour

• 1/3 cup cocoa

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt
  
  CHEESECAKE:

• 1/2 cup cream cheese
  

• 1 egg (or egg white)

• 2 tablespoons sugar

How to make Cheesecake Brownies

1. Stir butter, sugar, and vanilla together.

2. Add eggs and beat well.

3. Separately, mix flour, cocoa, baking powder, salt together.

4. Add the flour mixture to the egg mixture. Stir well.

5. Spread the brownie batter evenly into a prepared pan.

6. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth.

7. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer to produce a marble effect.

8. Bake 30 minutes at 180 degrees Celcius or until knife comes out clean.

9. Cool in the pan, then cut into bars and serve.

Ingredients

• 200 grams of wheat flour

• 100 grams of spelt flour

• 2 tea spoons of baking powder

• 1/2 tea spoon of baking soda

• 1/2 tea spoon of salt

• 1 tea spoon of ground ginger

• 80 grams of sugar

• 1 egg

• 100 ml of ginger beer

• 80 ml of milk

• 200 grams of pears, peeled, deseeded, cubed

• 3 table spoons of honey

• 85 grams of melted butter

• 100 grams of hazelnuts

• 50 grams of sunflower seeds

How to make Ginger & Pear muffin

1. Sift wheat and spelt flour, mix with baking powder,soda, salt, ground ginger, sugar, nuts and seeds.

2. In separate dish combine scrambled egg, honey, milk, beer, butter and pears.

3. Add "damp" ingredients to the "dried" ones, mix well, put into muffins baking tray.

4. Bake in preheated oven, 20 min in 200 degrees.

Ingredients

• 1 whole head garlic

• 4 carrots, cut into chunks

• 4 stalks celery, cut into chunks

• 3 onions, cut into chunks

• 1 green pepper, quartered

• 1 tomato, quartered

• 1/3 cup olive oil

• salt and pepper to taste

• 8 cups water

• 1/2 inch sliver of peeled ginger
  

• 1 1/2 teaspoons dried thyme

• 1 1/2 teaspoons dried parsley

• 2 bay leaves

How to make Roast Vegetable Stock

Ingredients

• 18 oz. vegetable broth

• 2 tbsp olive oil

• 1 garlic clove minced.
  

• 1 medium diced onion

• 4 white rose potatoes (halved)

• handful broccolini chopped (leave florets intact)

• 2 handfuls of multigrain or whole wheat small pasta shells

• 1 16 oz. can of fire roasted diced tomatoes

• 1 bay leaf

• 1/4 cup white wine

• roughly chopped basil

• parmesan

• salt

• pepper

How to make Veggie Pasta Risotto

Sweat onions in olive oil in medium heat until translucent. Throw in potatoes, lightly salt and pepper. Keep it moving for a few minutes. Throw in garlic and white wine. Keep things moving for another few minutes. Turn heat to high and add veggie stock and bay leaf. Bring to a boil. Add broccolini, pasta, tomatoes. Cover and turn heat down to low. Let it cook for 30-45 minutes or until almost all liquid is absorbed. Plate it up with chopped basil and parmesan to taste.

Ingredients

1 five pound rump roast

1 package Italian salad dressing mix

1 jar pepperoncini

1 bottle of beer

How to make Susie's Italian Beef

Combine all of the ingredients in a crock pot or slow cooker and cook until the beef shreds.

Serve on soft rolls with provel cheese.

Ingredients

Spring Onions
Szechuan Pepper
Chillies
Soy Sauce
Sugar
Salt
Chicken Thighs

How to make Lazy Spicy Chinese Chicken

I don't really have a name for it because I just make it up as I go. I make this when I'm lazy. I get some chicken thighs and slice a few slits on them (too lazy to cut them up). 1. Cut up some spring onions. Heat up pan and some cooking oil. 2. Put half (the bottom part which is light green and whitish) of the spring onion (and if you like spicy, put in some chilli and pepper. I've used dried ones but any will do) in the pan until there's so aromatic smell. 3. Put in the chicken thighs and fry until golden. 4. Pour in some  soy sauce, if you want to be concise (30ml dark, 30ml light soy) 5. Sugar, salt ... according to taste. 6. Add water until thighs are submerged. 7. Boil until sauce thickens. 8. Garnish with leftover spring onions.

Ingredients

• 1 kg beef (use any part, but tender is better)

• 1 500ml bottle of Porter beer (or other dark type, such as Stout)

• 5 carrots

• 10 or more small potatoes (with skin)

• 6 medium onions

• 8 garlic cloves

• laurel leaves

• rosemary branches

• thyme branches

• ground coriander

• salt and pepper to taste

How to make Beer Beef Stew

Thanks for this recipe goes to my cousin's wife! Hearty and warming meal perfect for long and cold winter evenings. Cut meat into 1 inch cubes. Fry on hot skillet without oil - to seal the juices. Add three quartered onions, leave other three for later. Add a splash of oil (chili-infused EVO works great). After the meat is all white and onions almost soft transfer all into large deep pan. Add a glass or two of water (remember to wash all the goodness from the skillet into pan). Add coriander, salt and pepper, laurel leaves. Bring to a boil and simmer for an hour. Cut peeled carrots into finger-thick pieces. Thoroughly scrub dirt off potatoes (if not peeling them), cut them in half. Quarter the remaining three onions. Add these veggies to the stew (note that the onions are gone). Open beer and generously pour about half of it into stew (pour a glass yourself!). Lots of liquid is ok - it will make nice sauce. Add whole cloves of garlic (lightly crushed with knife), and herbs. Cover and let simmer for another hour, or until vegetables are done and meat flakes. Enjoy with the same dark beer or red wine! NOTES:

• too much beer will add undesired bitterness.

• adjust amount of liquid by adding more water or beer, or leave uncovered to reduce.

Ingredients

Dry:

1 cup quinoa flour
1/2 cup teff flour
1 tsp salt
2 tsp paprika
2/3 tsp baking soda
1 T unflavored gelatin

Wet:

1/2 cup maple butter
3 T fresh grated ginger
4 eggs
2 T ghee

Optional:

1 cup lightly steamed cranberries or diced and seared persimmons

How to make Ginger Quinoa Muffins

Preheat oven to 350 degrees. Mix all dry ingredients together. In a separate bowl, mix the wet ingredients until creamy. Slowly add the wet mixture to the dry, stirring as you go. Mix batter well until it looks like a thick, fluffy mousse. If you want to add the cranberries or persimmons (you can also add chocolate chips. They go well with the paprika in the recipe) fold them in gently. You don't want to break the berries. Spoon the batter in a lightly greased muffin pan. Each cup should be approximately 3/4 full. Place in the oven for 11-14 minutes. Let the muffins sit in the pan for 5 to cool before eating.

Ingredients

• 4 oz./100gm. smoked haddock

• Filling: few cooked peas

• Little butter

• Omelette: 3 – 4 eggs

• Sesasoning

• 1 tablespoon water

• 25g./1 oz. butter

• Garnish: spring of parsley

How to make Haddock Omelette Recipe

Poach the haddock in a little water or milk until tender. Strain, flake and heat with the peas and the butter while making the omelette. Beat the eggs lightly. For this type of plain omelette the eggs should not be over-beaten. Season, add the water. Heat the butter in the omelette pan. Pour in the eggs and leave for a few seconds until the bottom of the egg sets lightly. Tip the pan and loosen the edges of the omelette so the liquid egg flows under all the time. Continue like this, ‘working’ the omelette away from the handle, tip on to a hot plate or dish, and add the garnish. Put in the filling. Fold the omelette away from the handle, tip on to a hot plate or dish, and add the garnish.   Variations:

• Many fillings may be used instead, for instance, other fish, grated cheese, cooked vegetables.

• Cooking Time: Few minutes plus time for cooking haddock.

• Preparation time: few minutes

• Main utensils: saucepan, omelette pan

• Serves: 2 persons

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Ingredients

• 6 chicken wings

• 2 tablespoons of red sake

• pinch of salt

• 1/2 teaspoon of curry

• 1/2 of white ground pepper

• 3 tablespoons of potato starch 

• oil for frying
  

How to make Japanese style chicken wings

1. Clean chicken wings, marinate in red sake for about 1 hour.

2. Wipe dry wings, sprinkle with salt, curry and white pepper.

3. Put potato starch into plastic bag (kind of food storage bag), place 2 wings at a time, zip bag, shake until wings are covered in starch. Continue with all wings.

4. Heat oil, fry wings till golden.

5. Serve.

Ingredients

4 oz. Chavrie Fresh Goat Cheese Log6 Fresh sage leaves1 Orange1 oz. Balsamic Vinegar1 oz. Olive Oil

How to make Orange & Sage Salad with Goat Cheese

Ingredients

• 1 1/2 cups of whisky (cheap whisky is awesome for this recipe, I used a 5 euros bottle from Lidl)

• 1 1/2 cups of condensed milk

• 2 shots of expresso or 2 teaspoons of instant caffeinated coffee

• 2 tablespoons of dulce de leche (Latin dulce de leche: this is not caramel. If you don't find the dulce de leche I suggest you skip it rather than use an unknown product)

• 1/2 teaspoon of vanilla extract

• heavy cream

• a blender

How to make Irish Cream

1. Put all of the ingredients in a blender. Add enough heavy cream so that you get 1 liter of this concoction.

2. Blend for a few minutes. You do this to help the cream get heavier.

3. Put in a bottle, refrigerate and enjoy (wait at least a couple of hours). It lasts for about two weeks, but I highly doubt it will last that long.

Hint: It can be used in any recipe that calls for Bailey's Irish cream.

Ingredients

• 1 cup of Japanese rice

• 1 cup of chestnut, peeled

• 1 teaspoon of lemon peel, grated

• pinch of salt

• 1 teaspoon of light soy sauce

• 1 tablespoon of red sake
  

How to make Japanese rice with chestnut

1. Peel chestnuts and soak them in water for 30min.

2. Soak 1 cup of rice for 30 minutes, drain before cooking.

3. Halve chestnuts.

4. Place rice in a pot, add chestnuts and 1 cup of water. Once water starts to boil, reduce heat and simmer slowly. Add soy sauce and red sake.

5. Serve sprinkled with lemon peel.

Ingredients

• 1 package of tofu

• 1 teaspoon of dried shrimp roe

• spring onion, sliced

• 2 slices of ginger

• 1 tablespoon of oyster sauce

• 1 tablespoon of soy sauce

• pinch of sugar

• 1 teaspoon of sake

• sesame oil

• 4 tablespoons of water

• 1/2 teaspoon of potato starch
  

How to make Soft tofu with dried shrimp roe

1. Cut tofu in cubes, blanch and cool down.

2. Mix sauce ingredients: oyster sauce, soy sauce, sugar, sake and water.

3. Heat wok, add dried shrimp roe, heat till fragrant, add ginger and sauce ingredients, mix well.

4. Add tofu to the sauce, mix gently to cover tofu in sauce. Simmer 10 minutes.

5. Mix potato starch with 2 tablespoons of water, add it to wok and mix till sauce thicken.

6. Serve sprinkled with sesame oil and spring onion.

Ingredients

• 1 cup flour

• 1 heaping tbs sugar

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1 egg

• 3 tbs melted butter

• approx. 1 cup milk (or buttermilk)

• 1 pint of fresh blueberries (washed, dried and picked over)

• extra butter

• good maple syrup