Strawberry Ice Cream

Strawberry Ice Cream

Strawberry Ice Cream

Ingredients

• 1 quart fresh strawberries, (hulled)
• 11/2 cups heavy cream, (divided)
• 1/2 cup white sugar
• 3 egg yolks
• 3 tbsp light corn syrup
• A few strawberries, (to serve)

Method

1. Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
2. Heat 1 1/2 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/2 cup cream, and corn syrup.
3. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon for about 5 minutes. Do not allow the mixture to boil.
4. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.
5. Fill an ice cream maker with the mixture, and freeze.
6. Serve ice cream with fresh strawberries.

Coconut Ice Cream with Mixed Berries

Coconut Ice Cream with Mixed Berries

Coconut Icecream with Mixed Berries

Ingredients

• 800ml coconut milk
• 4 medium-sized eggs
• 85g caster sugar
• Cherries, (optional)
• Flaked coconut, (to serve)
• Assorted berries, (to serve)
• Hot fudge, (to serve)

Method

1. To prepare the ice cream, place coconut milk in a large saucepan and heat gently until it begins to bubble.
2. Remove from the heat. Whisk together eggs and sugar in a mixing bowl until pale. Continue to whisk while adding the heated coconut milk in a steady stream.
3. Leave the mixture to cool, stirring occasionally. Pour into a freezer-proof container and freeze for 3 hours.
4. Remove from the freezer and scoop the ice cream into a food processor. Process until smooth. Pour back into the freezer-proof container and return to the freezer for 4-5 hours until solid.
5. Serve the ice cream with berries on the side. Sprinkle some flaked coconut and hot fudge on top.

Blueberry Yogurt Ice Cream

Blueberry Yogurt Ice Cream

Blueberry Ice Cream

Ingredients

• 250ml milk
• 250ml cream
• 5ml vanilla essence
• 5 eggs yolks
• 120g caster sugar
• 500g frozen blueberries
• 500ml blueberry yogurt
• 12 ice cream cones, (for serving)

Method

1. To prepare one portion of vanilla ice cream base, boil milk, cream and vanilla over medium heat. Whisk egg yolks and caster sugar together in a bowl until light and creamy.
2. Add warm milk mixture to the egg mixture, constantly whisking during the process. Then pour through a sieve into a clean pan. Keep whisking, for about 5-8 minutes, until mixture covers the back of a wooden spoon.
3. Remove from heat and pour through a sieve. Allow it to cool and then freeze until ice cold.
4. Place vanilla ice cream, blueberries and yogurt in a food processor. Process at high speed into a smooth mixture.
5. Refrigerate until cold and then freeze in ice cream machine. If you do not have an ice cream machine, pour the entire mixture into a freeze-proof bowl and place in the freezer.
6. Whisk the mixture after every 10 minutes lightly with a wire whisk. Keep doing this until it starts to freeze.
7. Flatten the top and leave for about 2 hours until hard. Scoop out balls of ice cream, place in the cones and serve.

Caramel Ice Cream

Caramel Ice Cream

Caramel Ice Cream

Ingredients

• 200g dark chocolate
• 200g white chocolate
• 2 eggs
• 3 egg yolks
•  ¼ 1/4 cup sugar
• 500ml cream
• 400g caramel condensed milk

Method

1. Melt chocolate in a bowl over a pan of boiling water. Line the hollows of 8 silicone moulds with a layer of melted chocolate (the volume of the moulds must be 100ml each).
2. Place it in freezer to harden. Repeat this process three times.
3. Place eggs, egg yolks and sugar in a medium-sized bowl that fits tightly on a pan. Fill pan with boiling water, but ensure it doesn't touch the bowl.
4. Place it over medium heat while whisking with an electric hand-blender. Keep whisking until thick and frothy for about 10 minutes.
5. Whisk cream in a separate bowl into soft points and then stir into egg mixture.
6. Whisk condensed milk until smooth and fold roughly into the mixture Divide mixture between chocolate hollows and freeze overnight.
7. Remove from moulds and serve.

Pistachio Ice Cream

Pistachio Ice Cream

Pistachio Ice Cream

Ingredients
• 200g pistachio nuts, (shelled)
• 5ml green food colouring
• 1 portion vanilla ice cream

Method

1. Place pistachio nuts in a food processor and process at high speed into a fine powder.
2. Sift to ensure that there are no shell pieces.
3. Mix powdered nuts and food coloring with vanilla ice cream.
4. Freeze mixture in an ice cream machine.
5. To serve, spoon balls of ice cream and place in dessert bowls.

White Chocolate and Brownie Ice Cream

White Chocolate and Brownie Ice Cream

White Chocolate and Brownie Ice Cream

Ingredients
• 185g butter
• 185g dark chocolate, (roughly chopped)
• 3 eggs
• 250g sugar
• 95g cake flour
• 50g cocoa powder
• 100g white chocolate, (finely chopped)
• 50ml milk
• 1 liter vanilla ice cream 
• 250ml chocolate sauce
• Nuts, (optional)

Method

1. To make brownies, preheat oven to 160 degrees Fahrenheit.
2. Place butter and dark chocolate in a mixing bowl over a pan of boiling water until melted. Add eggs one by one and mix well. Add sugar, mix well.
3. Sift flour and cocoa together, add, and combine all into a smooth mixture.
4. Pour into a 25cm x 25cm baking tin sprayed with non-stick spray. Bake for 40-45 minutes, checking to ensure the center is still moist.
5. Remove from oven and allow it to cool in fridge. Place white chocolate and milk together in a glass bowl and melt over a pan of boiling water until smooth.
6. In a separate bowl, stir ice cream until soft but not melted. Add white chocolate mixture and combine well. Turn brownie out and cut into two even-sized parts. Line a loaf tin of 15 x 20cm with cling film.
7. Place one half of the brownie in the bottom and spoon soft ice cream over.
8. Place second half of the brownie on top. Put in the freezer for 4-6 hours, or overnight, until the ice cream is completely frozen.
9. When ready, turn out and serve with chocolate sauce.

Choco Mint Ice Cream Loaf

Choco Mint Ice Cream Loaf

Choco Mint Ice Cream Loaf

Ingredients
• 2 liters vanilla ice cream 
• 50ml chocolate syrup
• 2tbsp cocoa powder
• 1/2 cup fresh mint leaves
• Green food colouring
• 100g peppermint crisps, (crushed)
• 100g white chocolate, (broken into piece

Method

1. Line a loaf tin with baking paper. Allow the ice cream to soften slightly, then divide it among three bowls or containers, and place two of the three in the freezer.
2. Heat chocolate syrup in the microwave until warm.
3. Stir cocoa powder into the warm syrup until smooth and then stir cocoa mixture into the bowl of ice cream that is not in the freezer, combining well. Spoon the flavoured ice cream into the prepared loaf tin to form the first layer, then place in the freezer until firm.
4. Remove one of the two bowls from the freezer and allow it to soften slightly. Finely chop half of the mint and add it to the ice cream along with a few drops of green food colouring.
5. Mix well, then spoon on top of the first layer. Return to the freezer and freeze until firm. Remove the remaining bowl of ice cream from the freezer and allow it to soften slightly.
6. Stir in crushed peppermint crisps. Spoon on top of the second layer. Cover with cling film and freeze overnight, if possible, or until firm. To serve, melt white chocolate and allow it to cool slightly.
7. Invert the loaf on a serving platter and place a warm cloth over it to release the ice cream. Peel off the lining paper. Place the melted chocolate in a small plastic bag, cut off a corner and drizzle the chocolate over the ice cream. Decorate with remaining fresh mint leaves.

Spaghetti and Meatballs

Spaghetti and Meatballs

Spaghetti and Meatballs

Meatballs

• 1 lb. 93/7% lean ground beef
• 10 oz. frozen chopped spinach, thawed and squeezed dry
• 1 slice Orowheat Light whole wheat bread
• 1 egg
• 1 clove garlic, minced
• 2 Tbsp. parsley, minced
• 1/2 cup grated Parmesan cheese
• salt and pepper
• 1 Tbsp. olive oil

Sauce

• 1 tsp. olive oil
• 3 cloves garlic, smashed
• 28 oz. can crushed tomatoes
• 1/2 onion, left whole
• salt and pepper

Method

1. Wet bread with a little water and mash it up.  Combine with beef, spinach, egg, garlic, parsley, cheese, salt and pepper.  Mix thoroughly until well combined and then roll to make 30 meatballs, each 1/8 of cup.
2. In a large pot, add olive oil and garlic.  Heat on medium.  When garlic is starting to brown, add tomatoes, onion, salt and pepper.  Reduce heat to low and cover.
3. In a large non-stick skillet, add the 1 Tbsp. olive oil on medium-low.  When the oil is hot, add meatballs and cook, turning them so they brown on all sides.  Add to sauce and continue to cook until meatballs are cooked through.  You may need to add a little water if the sauce reduces too much.

Goat Cheese-Stuffed Mushrooms

Goat Cheese-Stuffed Mushrooms

Goat Cheese-Stuffed Cheese

Ingredients

• 18 large button mushrooms
• olive oil cooking spray
• 2 ounces goat cheese
• 2 Tbsp. seasoned breadcrumbs
• 2 Tbsp. chopped drained oil-packed sun-dried tomato halves
• 2 Tbsp. chopped fresh basil

Method

1. Preheat oven to 375 degrees F.
2. Remove stems from mushrooms and discard or save for another use.  Brush mushrooms off with a damp paper towel to clean.  Place caps on a large baking sheet, rounded sides up.  Spray with cooking spray, then turn over.
3. Combine goat cheese, breadcrumbs, tomatoes, and basil.  Spoon about 1 tablespoon filling into each mushroom cap; gently press filling into cap.  Bake for 15-17 minutes or until mushrooms are tender and filling is lightly browned.  Serve warm.

Sun-Dried Tomato and spinach wheels

Sun-Dried Tomato and spinach wheels

Sun-Dried Tomato wheels

• Ingredients

• 1 package frozen puff pastry (2 sheets), defrosted
• 1 10-ounce package frozen chopped spinach, defrosted
• 3/4 cup sun-dried tomatoes, very finely chopped
• 1 teaspoon balsamic vinegar
• 1/4 lb fontina cheese, grated
• Salt and freshly ground black pepper
• Garlic powder

Method

1. Thoroughly squeeze all of the excess water out of the spinach using a fine mesh strainer or double thickness of cheesecloth. Place in a large bowl. Add the sun-dried tomatoes, balsamic vinegar and fontina. Season to taste with salt, pepper and a pinch of garlic powder. Combine well and set aside.
2. Working with one sheet at a time, unfold the pastry onto a lightly-floured flat surface and roll out gently to smooth the creases. Spread half of the filling mixture to within 1/2 inch of the edges of the dough. Roll up as you would a jellyroll and pinch gently to seal the ends. Repeat the process with the other sheet of dough and remaining filling.
3. Wrap the rolls in plastic wrap and place them in the freezer for 30 minutes to firm up for easier slicing.
4. Preheat the oven to 400°F.
5. Remove the rolls from the freezer and slice them into 1/2-inch thick slices. Arrange them in a single layer on a baking sheet and bake for 8 to 10 minutes, or until the pastry is puffed and golden brown. Serve immediately.

Garlic and Lemon Chicken Pita

Garlic and Lemon Chicken Pita

Garlic and lemon Chicken pita

• Ingredients

• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs)
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, finely chopped
• 3 tablespoons extra virgin olive oil
• Juice of 1/2 lemon
• 1/2 teaspoon dried oregano
• 1 cup crumbled feta cheese
• 2 tomatoes, sliced
• 1/2 medium sweet onion, thinly sliced
• Lettuce leaves
• Four 7-inch pita loaves

Cucumber Yogurt sauce

• 6 ounces plain Greek yogurt
• 1/4 medium cucumber, peeled and cut into 1/4-inch dice
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh lemon juice
• 1/2 clove garlic, finely chopped
• Salt and freshly ground black pepper to taste

Method 

1. Pound the chicken breast fillets to a uniform 1/2-inch thickness and slice in half lengthwise. Season on both sides with salt and pepper and place in a shallow dish.
2. Combine the garlic, olive oil, lemon juice and oregano in a glass measure. Pour over the chicken and turn each piece several times to coat well. Set aside for 15 minutes at room temperature.
3. In a small bowl, combine the Greek yogurt, cucumber, dill, lemon juice and garlic. Season to taste with salt and pepper and set aside.
4. Tightly wrap the pita bread in foil and place in the oven to warm at 325°F.
5. Pour the oil mixture off the chicken into a large pan and heat over medium heat. Add the chicken and cook until light golden brown and no longer pink in the middle, about 3 to 4 minutes per side.
6. To assemble the sandwiches, cut each pita in half and separate each half to make pockets. Line each pocket with lettuce, add the tomato, onion and a piece of chicken. Add about 1 tablespoon each of crumbled feta and the yogurt sauce.

Farmer's Market Lasagna

Farmer's Market Lasagna

Farmer's Market Lasagna

Ingredients

• 2 medium eggplant
• 4 small zucchini(loki)
• 6 tablespoons extra virgin olive oil, divided
• 1 cup onion, chopped
• 1 cup red bell pepper, cut into 1/2-inch dice
• 8 ounces crimini or button mushrooms, trimmed and sliced
• Kosher salt and freshly ground black pepper
• 4 cloves garlic, finely chopped
• 1 large shallot(looks like onion), chopped
• 2 large tomatoes, peeled, seeded and cut into chunks
• 2 cups strained tomatoes, divided
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 2 tablespoons butter
• 2 tablespoons fresh parsley, finely chopped, divided
• 1-1/4 cups ricotta cheese
• 1 egg, lightly beaten
• 3/4 cup finely shredded asiago cheese, divided
• 10 no-cook lasagna noodles
• 1/4 cup finely shredded mozzarella

Method

1. Preheat the oven to 450°F. Coat 2 baking sheets with nonstick spray and set aside.
2. Peel the eggplant and cut lengthwise into slices approximately 3/8-inch thick. Arrange on a baking sheet in a single layer, brush both sides with extra virgin olive oil (about 2 tablespoons) and season with salt and pepper. Set aside. Cut the zucchini lengthwise into eighths. Arrange in a single layer on the other baking sheet and season with salt and pepper. Place both the eggplant and zucchini in the oven to roast for about 12 to 15 minutes, or until tender and just beginning to brown. Rotate the baking sheets if necessary for even cooking. Remove and set aside. Reduce the oven temperature to 375°F.
3. While the zucchini and eggplant roast, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 2 minutes. Add the diced red pepper and continue cooking for about 2 more minutes, then add the mushrooms. Season generously with salt and pepper to taste. Cook for an additional 6 to 8 minutes, or until the mushrooms have released their liquid and are lightly browned. Transfer to a bowl and set aside.
4. In the same pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the garlic and shallot and sauté until fragrant, about 2 minutes. Add the fresh chopped tomatoes, 1 cup of the strained tomatoes, oregano and crushed red pepper. Cook for 8 to 10 minutes, then whisk in the butter and 1 tablespoon of the parsley. Shut off the heat and set aside.
5. While the sauce cooks, combine the ricotta cheese, egg, 1/2 cup of the shredded asiago and the remaining 1 tablespoon of parsley.
6. Coat an 8 x 8-inch glass baking dish with nonstick spray. Ladle about 1/4 to 1/3 cup of the strained tomatoes into the bottom and spread around. Place a bottom layer of 2 lasagna noodles on top. Spread the reserved bell pepper, onion, mushroom mixture over the noodles. Top with about 1/2 of the fresh tomato sauce and a bit of the remaining shredded asiago, then add another layer of noodles.
7. Spread the cheese mixture evenly over the noodles to within about 3/4-inch of the edges. Top with another layer of noodles.
8. Arrange the roasted zucchini in a single layer, top with about half of the remaining tomato sauce and a little more asiago cheese. Place another layer of noodles on top and arrange the eggplant as evenly as possible. Top with the remaining sauce and asiago. Add the final layer of noodles and spread the rest of the strained tomatoes over the top, being careful to coat the edges of the noodles to keep them moist.
9. Tent a piece of foil over the baking dish, sealing the edges to prevent drying out. Place on a baking sheet to prevent any spills and bake for 55 minutes. Remove from the oven, uncover and sprinkle the mozzarella cheese over the top. Return to the oven until the cheese is melted, about 5 to 7 minutes. Allow to cool for 10 minutes before cutting.

Classic Creamed Spinach

Classic Creamed Spinach

Classic Creamed Spinach

• Ingredients

• 8 cups chopped spinach (1 20-ounce package, frozen)
• 2 tablespoons butter
• 1 cup onion, chopped
• 1/2 teaspoon salt
• 1 tablespoon flour
• 1/2 to 3/4 cup milk
• 1/3 cup sour cream
• 2 tablespoons cream cheese
• 1/4 teaspoon freshly ground nutmeg
• Freshly ground black pepper

Method

1. Thaw the spinach in a strainer or colander and thoroughly squeeze out theexcess moisture.
2. Melt the butter in a large skillet over medium heat. Add the onion and sauté for a minute or two until soft and translucent.
3. Season with salt and sprinkle on the flour. Continue cooking for 5 to 6 minutes until the flour coated onion turns a light golden brown. Stir frequently and scrape any browned bits from the bottom of the pan.
4. Slowly add 1/2 cup of the milk, stirring constantly until the mixture begins to bubble and thicken. If it becomes too paste-like, add more milk a tablespoon at a time. Add the spinach and sour cream and continue to stir until thoroughly combined. Mix in the cream cheese and continue cooking until well blended. Add the freshly ground nutmeg and black pepper. Taste and add a bit more salt if necessary.

Pan-Fried Chicken with Smoked Paprika and Honey

Pan-Fried Chicken with Smoked Paprika and Honey

Pan Fries Chicken With Paprika and Honey

Ingredients

• 4 boneless, skinless chicken breast halves (about 1-1/2 lbs) 
• 1/2 cup flour 
• 1-1/2 tablespoons smoked paprika, divided 
• 1 teaspoon salt
• Freshly ground black pepper
• Vegetable oil
• 1/2 cup onion, chopped
• 1/4 cup chicken broth
• 2 teaspoons honey
• 1 tablespoon cream

Method

1. Gently pound the chicken breasts to an even thickness of about 1/2-inch. Combine the flour, 1 tablespoon of the smoked paprika, salt and a few grinds of black pepper in a shallow dish. Dredge the chicken in the flour mixture, shaking off any excess.
2. Film the bottom of a large skillet with vegetable oil (about 2 tablespoons) and heat over medium-high heat. Add the chicken in a single layer and cook until golden brown and no longer pink in the middle, 4 minutes per side. Transfer to a dish and keep warm.
3. If necessary, add a little more oil to the pan, then add the onion. Season with a little salt and pepper and sprinkle with the remaining 1/2 tablespoon of smoked paprika. Cook, stirring frequently, until the onion is soft and beginning to caramelize, 3 to 4 minutes. Stir in the chicken broth and bring to a simmer, then add the honey. Cook for about 1 minute, then add the cream.
4. Return the chicken to the pan and cook for an additional minute, turning the pieces in the sauce several times to coat.

Strawberry Bread

Strawberry Bread

Strawberry Bread

Ingredients

• 2 eggs 
• 1/2 cup sugar 
• 1/3 cup vegetable oil 
• 1 tsp. vanilla 
• 1 cup all purpose flour 
• 1 tsp. cinnamon 
• 1/2 tsp. baking soda 
• 1/4 tsp. salt 
• 12 large strawberries, mashed with a fork

Method

1. Preheat oven to 350°F. Beat the eggs and add sugar, oil, and vanilla. Sift together the flour, cinnamon, baking soda, and salt. Add dry ingredients to wet ingredients.
2. Fold in the mashed strawberries. Pour into greased, wax paper-lined loaf pan. Bake for 1 hour or until toothpick inserted in center comes out clean.

Breakfast Oatmeal Muffins

Breakfast Oatmeal Muffins

Breakfast Oatmeal Muffins

Ingredients

• 2 eggs, lightly beaten
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1 cup leftover oatmeal
• 1 cup raisins
• 1/2 cup vegetable oil
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp vanilla extract

Method

1. Place flour, brown sugar, baking powder and baking soda in a large bowl.
2. Mix well.
3. In another bowl, whisk eggs and oil.
4. Stir in oatmeal, raisins and vanilla.
5. Fold into dry ingredients and stir just until moistened.
6. Spoon into 12 paper-lined muffin cups.
7. Bake at 350 degree F, for 18-20 minutes or until the muffins test done.

french Onion Omelette

french Onion Omelette

French Onion Omelette

Ingredients

• 6 eggs, lightly beaten
• 1 tbsp olive oil
• 2 cups red onion, finely chopped
• 1/4 cup shallots, chopped
• 2 tsp sugar
• 1/4 cup  spring onion, thinly sliced
• 2 tsp Dijon mustard
• 1/2 tsp dried thyme, crushed
• 1/4 cup water
• 1/4 tsp salt
• 1/4 tsp  white pepper
• 1 cup  Swiss cheese, grated

Method

1. In a pan heat oil over medium heat.
2. Add red onion, shallots  and sugar.
3. Cook for 12 to 15 minutes or until tender and golden, stirring often.
4. Remove 1/4 cup cooked onion mixture and set aside.
5. Add green onion, mustard, and thyme in it.
6. Preheat oven to 375 degrees.
7. In a small bowl beat together eggs, water, salt and pepper.
8. Stir in 3/4 cup of the cheese then pour into the pan.
9. Bake at 375 degree for 15 minutes or until completely set.
10. Top with remaining cheese and the rest of the onion mixture.
11. Cut into wedges.

• French Onion Omelet is ready to serve.

Chicken Jalfrezi

Chicken Jalfrezi

Chicken Jalfrezi

Ingredients

• Boneless chicken ½ kilo
• Tomatoes ½ Kilograms (minimize straight into cubes)
• Responded butter 2 tbsp
• Cilantro powder A single tbsp
• Turmeric extract powder One particular tbsp
• Cumin powder One particular tablespoons
• Cumin powder One particular tablespoons
• Reddish spicy pepper powder One tbsp 
• Garlic cloves 2 (quickly sliced)
• Green capsicum One particular (minimize directly into cubes)
• Onion A single (finely sliced)
• Fresh ginger One particular bit (half part chopped & 50 % minimize straight into julienne)
• Cilantro foliage ¼ bundles
• Salt for you to flavor
• Cooking oil because needed
• Ghee 2 tbsp

Method

1. Reduce chicken in to ice cubes.
2. After that marinate with turmeric root extract powder, reddish chilli powder as well as salt; set aside with regard to whilst.
3. Heat 2 tablespoons oil inside a skillet, fry onion and also garlic cloves until eventually gentle brownish.
4. Now put chicken along with fry once more for five min’s .
5. Next add tomato plants and marauded ginger; mix effectively deal with using top and also prepare food pertaining to 10 mins.
6. When water cures, increase ghee, cilantro powder and also cumin powder , stir properly.
7. Right now put capsicum and also cilantro foliage mix nicely and simmer it pertaining to 5-7 units.
8. To serve garnish with julienne ginger as well as green chillies.