Chocolate Donuts

Chocolate Donuts

Chocolate Donuts

Ingredients:

• All-purpose flour – 1 cup
• Sugar – ½ cup
• Unsweetened Cocoa Powder – ¼ cup
• Baking Powder – 1½ tsp
• Salt – ¼tsp
• Soy milk – ½ cup
• Unsweetened Chocolate chips – 1/3 cup
• Non-hydrogenated vegan margarine – 4tbsp 
• Egg – 1 (or use 1½ tsp egg-replacer mixed with 2tsp water)
• Vanilla extract – 1tsp

Method:

1. Preheat oven to 350ºF. Coat the mini-donut pan with non-stick cooking spray.
2. Whisk flour, sugar, baking powder & salt in a large mixing bowl.
3. Add soymilk, chocolate chips and margarine to a sauce pan and heat the mixture just until margarine and choc. chips melt. Let cool. Whisk in egg (or egg replacer mixture) and vanilla.
4. Add wet ingredients to dry ingredients and mix well to incorporate.
5. Fill the greased pan half full, bake for 12 minutes or until the cake tester comes out clean. Remove on to a cooling rack and repeat with remaining batter.

For the glaze:

• Confectioners Sugar – 2 cups
• Soy milk – 2tbsp
• Vanilla extract – ½tsp

Method:

1. Add soymilk to confectioners sugar in a small saucepan; bring the mixture to a simmer while constantly stirring. Remove from heat and stir in vanilla. Let cool for 5-10 minutes or until slightly thickened.
2. Dip the tops of the donut in the glaze, twirl and let cool on cooling rack.

Red Cabbage Slaw

Red Cabbage Slaw

Red Cabbage Slaw

Ingredients

• 8 cups very thinly shredded red 
• cabbage  (approx. 1 lb.)
• 1 cup grated carrots
• 1/2 cup thinly sliced red onion
• 1/2 cup Tomato Ketchup
• 1/3 cup vegetable oil
• 2 Tbsp. Distilled White Vinegar
• 1 Tbsp.  Yellow Mustard
• salt to taste
• pepper to taste
• 2 thinly sliced green onions

Method

1. In a large bowl, combine cabbage, carrots, and red onion.
2. In a small bowl, whisk together Ketchup, vegetable oil, vinegar, and mustard. Taste, and add salt and pepper if necessary.
3. Add Ketchup mixture to the cabbage and toss to combine.
4. Place in serving bowl and sprinkle with green onions just before serving.

Gazpacho Pasta Salad

Gazpacho Pasta Salad

Gazpacho Pasta Salad

Ingredients

• 1 pkg (12 oz.) Light 'n Fluffy Rainbow Twirls, uncooked 
• 1/2 cup sliced green onion 
• 1/3 cup white vinegar 
• 2 tablespoons chopped fresh parsley 
• 1 teaspoon dried basil leaves 
• 1 clove garlic, minced 
• 1/4 teaspoon salt 
• 1/4 teaspoon ground black pepper 
• 2/3 cup vegetable oil 
• 1 pt of cherry or grape tomatoes, cut in half 
• 1 small cucumber, thinly sliced (about 1 cup) 
• 1 medium green pepper, cut into strips (about 1-1/2 cups) 
• 2 cups (about 6 oz.) quartered fresh mushrooms

Method

1. Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
2. Meanwhile, in large bowl, combine green onion, vinegar, parsley, basil, garlic, salt and pepper; set aside 10 minutes.
3. Add remaining ingredients and cooled pasta; toss lightly. Refrigerate to blend flavors.

Carribean Chicken Wings

Carribean Chicken Wings

Carribean Chicken Wings

Ingredients

• 2 lb. chicken wings or wing dings
• 2/3 cup Heinz® Tomato Ketchup
• 2 Tbsp. lime juice
• 1 Tbsp. brown sugar
• 1/2 tsp. all spice
• 1/4 tsp. red pepper
• 1/8 tsp. garlic powder

Method

1. Preheat oven to 400 F.
2. Place wings in broiler pan. Bake 50 to 60 minutes or until crisp, turning once.
3. Meanwhile, combine Ketchup and remaining ingredients.
4. Take wings out of oven and carefully brush sauce on wings. Broil wings 2 to 3 minutes.
5. Turn wings; brush with additional sauce. Broil 2 to 3 more minutes.

American Pancakes

American Pancakes

American Pancake

Ingredients

• 2 1/2 dl flour (250ml)
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 2 1/2 dl milk (250ml)
• 2 tbsp melted butter + butter for cooking
• 1 egg

Mehtod

1. Mix the dry ingredients in a bowl. in a separate bowl mix together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into flour mixture and beta until you have a smooth batter. Any lumps will soon disappear with a little mixing. 
3. Heat a non-sticking pan and add a knob of butter. When melted, add about two tablespoons of batter for each pancake - add another ladle of batter or more if it fits in your pan.
4. When the top of the pancake begins to bubble, flip it over and cook until both sides are golden brown. Repeat until you used up all your batter. 
5. Serve immediately with maple syrup and fresh berries. 

Coffee and Walnut Cake

Coffee and Walnut Cake

Coffee and Walnut Cake

Ingredients
• 125g butter, at room temperature 
• 125g caster sugar 
• 2 eggs 
• 125g self-raising flour
• 1tsp baking powder
• 2 heaped tbsp coffee, dissolved in 100ml water 
• 100g walnut halves 
For Icing
• 200g butter 
• 300g icing sugar 

Method

1. Heat the oven to 170 degrees Fahrenheit. Line a deep 18cm cake tin.
2. Beat the butter and sugar together with electric beaters and then beat in the eggs, flour and baking powder.
3. Beat in 1 tablespoon of the coffee mixture and then add up to another tablespoon little by little until the mixture drops easily off the spoon. Keep the rest of the coffee mixture for the icing.
4. Stir in half of the walnuts, snapping them in half as you drop them into the bowl. Spoon into the tin, level the top and bake for 40 minutes or until a skewer comes out cleanly. Set it aside to cool. 
5. To make the icing, beat the butter until soft and then beat in 200g icing sugar followed by the remaining coffee mixture, little by little. Stop when you have a depth of colour and flavour that you like. If the icing looks a little soft, beat in extra icing sugar. 
6. Cut the cake into 3 slices horizontally and then sandwich the layers together with some of the icing, you will need a reasonably thick layer. Ice the top of the cake with the rest of the icing and decorate with the rest of the walnuts.

Mutton Chaamp

Mutton Chaamp

Mutton Chaamp

Ingredients

• 500 grms  lamb chops 
• 2 small onions chopped 
• 1 tsp ginger/garlic paste 
• 2 3 eggs1 tsp salt 
• 1 tbsp vinegar 
• 1 tsp black pepper 
• 1/2 cup oil

Method

1. Wash the chops and pierce them all over with a fork, parboil and drain them. Rub the ginger / garlic, salt and pepper on the chops. 
2. Then spread the onions on top and set aside for 15 minutes. 
3. Beat the eggs until they are fluffy and then pour over the chops. 
4. Sprinkle the vinegar on top. 
5. Heat the oil and fry until they are golden brown. 
6. Serve hot with your choice of sauce or main dish.

Chicken with Olives

Chicken with Olives

Chicken with Olives

Ingredients

• 4 chicken breasts (boneless, skinless, fillets removed)
• 1/4 tsp pepper
• 7tbsp extra virgin olive oil
• 1 garlic clove (finely chopped)
• 16 black olives (stoned)
• 6 ripe plum tomatoes (peeled and chopped)
• Fresh basil leaves, a small handful salt, to taste

Method

1. Place each chicken breast between two sheets of grease proof paper or clear film. Pound with the flat side of a meat hammer to flatten to about 1cm thickness. Season with salt and pepper.
2. Heat 4tbsp olive oil in a heavy pan over medium-high heat.
3. Add chicken pieces and cook for 8-10 minutes until golden brown and almost done, turning once.
4. Transfer chicken to warmed serving plates and keep warm while you cook the olives and tomatoes.
5. Wipe out the frying pan and return to heat. Add another 2-3tbsp olive oil and fry garlic for 1 minute until golden and fragrant.
6. Stir in the tomatoes and olives. Shred basil leaves and stir into the olive and tomato mixture. Then spoon it over the chicken.
7. Serve immediately.

Fish Tikka

Fish Tikka

Fish Tikka

Ingredients

• 45 grms fish boneless 
• 3 small pieces of ginger 
• 6 green cardamoms 
• 3-4 tsp yogurt 
• salt to taste 
• 1-5 garlic flakes 
• 1 1/2 tsp red chili powder 
• 1/4 tsp cinnamon powder 
• 1 small piece of mace 
• 1/2 tsp food color

Method

1. Wash the fish without bones then dry with cloth, cut into medium size pieces. 
2. Grind garlic and ginger finely. 
3. Mix all the ground ingredients, color,salt and red chili powder into yogurt
4. rub on the fish pieces and keep for one hour. 
5. Stick on iron rod, then put on medium fire of charcoal grill. 
6. Turn them frequently or grill until nicely browned. 
7. Serve with mint chutney and rice. 

Fish Cutlets

Fish Cutlets

Fish Cutlets

Ingredients

• 2 cups Fish(boiled, deboned) 
• 1 cup Potato(mashed) 
• 1 no. Onion(diced) 
• 4 nos. Green Chilies 
• 6 cloves Garlic 
• 1 piece Ginger(1 inch) 
• 1 bunch Coriander leaves 
• 1 bunch Mint 
• Salt to taste 
• Black Pepper to taste 
• 1 no. Egg 
• 1 cup Bread Crumbs 
• Vegetable Oil for frying

Method

1. In a frying pan, add 3 tbsp. of oil and fry diced onion, green chilies, ginger and ginger till the onion is golden brown. Add coriander and mint leaves. 
2. Add boiled deboned fish and continue frying. Add salt and pepper to taste, remove from heat and cool. 
3. Add mashed potatoes, salt and mix into a dough. Form into cutlets of desired shape round, long fingers, oval, heart shaped etc.
4. Beat egg with little salt and pepper. Coat cutlets in egg and roll in breadcrumbs. 
5. Heat a 4 tbsp. of oil in a frying pan and shallow fry until golden brown on both sides. 
6. Serve hot with onions rings and garnish with coriander leaves.

Mega Beef Burger

Mega Beef Burger

Mega Beef Burger

Ingredients
• 320g minced beef
• 3g each, salt, pepper and onion powder
• 1g garlic powder
• 10g onion rings
• 25g sliced tomato
• 2 eggs, (fried)
• French fries, (to serve)
• 30ml sweet chilli sauce
• 20g mustard mayonnaise
• 2 burger buns, (halved and grilled)
For Salad, Toss Together
• 30g each, lettuce and cream cheese
• 2 tomatoes, (halved)
Method

Mix together minced meat, onion and garlic powders.
Add salt and pepper.
Knead well and make two patties.
Grill till done. Arrange lettuce on the base of a roll, place a patty on top and place another bread base over it.
Spread mustard mayonnaise and arrange lettuce, onion rings and tomato.
Place another bread base and place another burger patty along with fried egg, and cheese. Grill it on a hot grill until the cheese melts, remove and cover the burger.
Serve with sweet chilli sauce and fries.

Grilled Turkey Burger

 Grilled Turkey Burger 

Grilled Turkey Burger

Ingredients
• 1tbsp each, chopped garlic, mustard, corn oil and Worcestershire sauce
• 500g lean ground turkey
• 1 cup sliced onion
• 1 slice white bread, (soaked in milk) 
• 2tbsp coriander leaves
• 1 egg
• Salt and pepper, (to taste)
• 4 crispy rolls, (halved and grilled)
• 1 cup dill pickle, (shredded)
• 1 tomato, (cut into roundels)
For The Sauce, Mix Together
• 1tbsp hot sauce
• 1tbsp cranberry sauce
• A pinch of cumin powder
• A few of cooked corn kernels

Method

1. In a non-stick pan, saute onion and garlic till tender.
2. Season it with salt and pepper. When cool, add chopped coriander.
3. Place ground turkey in a food processor with sauteed onions and work once.
4. Add soaked bread, mustard, Worcestershire sauce; blend once in a processor. Correct the seasoning.
5. Divide the mixture into four equal-sized portions. Prepare the burgers an inch thick and refrigerate for at least 6 to 8 hours.
6. Heat oil in a non-stick pan over medium heat.
7. Add burgers and cook until done, turning occasionally.
8. Layer the buns with lettuce, tomato and dill pickles.
9. Place a patty on top and close the burger with the other half.
10. Serve with hot sauce.

Nutty Beef Burger

Nutty Beef Burger

Nutty Beef  Burger

Ingredients
• Sliced tomato, cucumber and iceberg lettuce, (as desired)
• 4 burger buns, (halved)
For The Patty:
• 500g ground beef
• 10g each, chopped walnuts and macadamia nuts
• 50g chopped onion
• 10g salt 
• 10g paprika
• 5g freshly ground pepper
• 2 eggs, (beaten)
• 30g breadcrumbs

Method

1. Mix together all the ingredients for the patty. Divide into four portions and shape each into a patty. Grill until done.
2. To Assemble: Layer each burger with tomato, cucumber and lettuce. Top with patty and serve with fresh salad.

Crisp Chicken Burger With Lemon Mayo

Crisp Chicken Burger With Lemon Mayo

Chicken Burger

Ingredients
• 4 chicken breasts
• 3 slices white bread, (toasted)
• 1 egg 
• 1tsp mustard
• 1 lemon zest
• Juice from 1/2 a lemon
• 4tbsp reduced-fat mayonnaise 
• 4 burger buns, (toasted)

Method

1. Heat grill to high. Put the chicken breasts between 2 pieces of cling film and bash with a rolling pin until they're about half their original thickness.
2. Whiz the toast in a food processor to rough breadcrumbs, then tip out onto a plate.
3. Beat the egg and mustard together in a bowl and season.
4. Dip the chicken into the egg, let the excess drip back into the bowl, and then press into the toasty breadcrumbs.
5. Put under the grill on a flat baking sheet and grill for about 10 minutes, turning once, until golden and crisp on both sides and the chicken is cooked through.
6. Beat the lemon zest, juice and lots of black pepper into the mayonnaise.
7. Spread some of the mayo onto the bottom halves of the buns, top with a chicken breast and salad of your choice and serve.

Lamb Burger

Lamb Burger

Lamb Burger

Ingredients
• 150g lamb mince
• 30g lamb fat
• 1g garlic powder
• 15g minced onion
• 2g parsley, (finely chopped)
• Salt and pepper, (to taste)
• 1 burger bun, (halved and toasted)
For The Salad, Mix Together:
• 20g iceberg lettuce, (julienned)
• 20g tomato, (julienned)
• 2g each, chopped parsley and mint
• 1tsp olive oil
• 1/2tsp lemon juice
Serve with:
• 15g onions, (cut into rings)
• 30g mint-chilli sauce

Method

1. Mix together minced meat, lamb fat, garlic powder, onion, parsley, salt and pepper.
2. Knead well to make a patty. Grill and keep aside.
3. Arrange the lettuce on the base of the burger and place the cooked patty above.
4. Arrange onion rings, lettuce and tomato above the patty.
5. Drizzle mint sauce over and serve with the salad.

Vegetable Burger

Vegetable Burger

Vegetable Burger

Ingredients
• 1tbsp oil
• 15g mushrooms, (chopped)
• 20g sliced onion
For The Patty:
• 1tsp oil
• 40g shredded carrots
• 2g each, pepper, onion and garlic powders
• 3g parsley, (finely chopped)
• Salt, (to taste)
• 80g boiled potato, (mashed)
• 10g breadcrumbs
For The Relish:
• 30g tomato, (chopped)
• 10g finely chopped onion
• 5g sugar
• A pinch of toasted sesame seeds
• 15g lettuce
• 1 burger bun, (halved and toasted)

Method

Heat oil in a frying pan and saute mushroom and onion together till brown.Keep aside.
Patty: Heat oil in a frying pan and saute carrots till cooked. Take it off the heat and let it cool.
Add potato, garlic and onion powders, breadcrumbs, salt, pepper and parsley. Mix it all well and shape it into a patty. Grill in a frying pan or a grill till crispy on top. Keep aside.
Relish: Cook together tomato, onion and sugar with 50ml water until all the water is absorbed. Sprinkle sesame seeds on it.
To Assemble: Place lettuce leaves on the base of the burger, then the patty and spoon sauteed mushrooms over it.
Serve it with salad, relish and French fries.

Carrot and Sesame Burger

Carrot and Sesame Burger

Carrot and Sesame Burger

Ingredients
• 750g carrots, (peeled and grated) 
• 410g can of chickpeas, (drained and rinsed) 
• 1 small onion, (roughly chopped) 
• 1tsp ground cumin 
• 1 egg 
• 3tbsp olive oil 
• 100g whole meal breadcrumbs 
• 1 lemon zest
• 1tsp lemon juice
• 150ml yogurt 
• 6 buns, lettuce leaves, sliced red onion, sliced avocado and chilli sauce, (to serve) 
• 3tbsp sesame seeds

Method

1. Put a third of the grated carrot in a food processor with the chickpeas, onion, cumin and egg. Whiz to a thick paste, then scrape into a large bowl.
2. Heat 1 tablespoon of oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 minutes, stirring until the carrot is softened - it will become more golden as it is cooked.
3. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds.
4. Add seasoning, then mix together well with your hands. 
5. Divide the mixture into 6, then using wet hands shape into burgers.
6. Cover and chill until serving. Mix the yogurt with lemon juice, and then chill.
7. Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil.
8. Cook the burgers for 5 minutes on each side, until golden and crisp. Meanwhile, warm or toast the buns (or sit them on the barbecue alongside the burgers).
9. When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and lettuce. Finish with a drizzle of chilli sauce.