What's For Dinner Food Made Easy PDF

Mantesh
What's for Dinner: Food Made Easy

Ana Simmonds
(2012)
Rating:
Tags: Cooking
Cookingttt
For as long as I can remember, good cooking has been something I always admired in others. I tried so many cookbooks, but there was always
something missing. I could not get consistent results. With my husband's help, who is a genius in the kitchen, I found there were often instructions
not included in the recipe. Since I had insufficient knowledge about cooking times, temperatures and ingredients, I was struggling. I know they say
you have to just feel it and you'll know what to do, but they have been doing it for years and years...
With this book, I hope to share the knowledge to succeed in cooking good meals for your family or for a party, time after time.
If you are worried about calories, I tried to give as much nutritional information as possible to help you keep calorie intake, fats and carbs in check.
With this book I want to show you that cooking is only as complex as you want to make it. 'Whats for dinner' wants to be a simple, easy-to-follow
step by step compendium of some of our favourite family recipes. It is designed to show busy families what to cook, how to cook it and like it. It is
packed with all kinds of tips and recipes that have impressed over the years, stuff that tastes good, stuff that looks good and even stuff that your
kids will like to be involved in making and eating.
So have fun and eat well!

Mantesh
Table of Contents
First Word
The Book
Easy Dinner Party Recipes
Appetizers
Mains
Sides
Fish
Desserts
Family-Friendly Chicken Recipes
Under 30 minutes
Desserts
whats for dinner: FOOD MADE EASY
Ana Simmonds
This book is dedicated to my wonderful husband,
Thank you Mike!

First Word
For as long as I can remember, good cooking has been something I always admired in others. I tried so many cookbooks, but there was
always something missing. I could not get consistent results. With my husbands help, who is a genius in the kitchen, I found there were often
instructions not included in the recipe. Since I had insufficient knowledge about cooking times, temperatures and ingredients, I was struggling. I
know they say you have to just feel it and youll know what to do, but they have been doing it for years and years
What I wanted to achieve by writing this book is to create a compendium of recipes with detailed instructions (and some of the tried and
tested secrets) that everyone can use to make a delicious meal every time.
The obvious question on your mind must be, Why another cookbook? but the answer is simple. Most cookbooks are written for people who
already know how to cook, have cooked for a lifetime and can improve-who feel the recipes, but they do not take into account the delicate tastes
and abilities that make up the part and parcel of us, the other folks.
The cookbook industry screams out for a cookbook that can concisely and understandably meet the needs of a whole family, where kids can
be involved and actually enjoy it, where your other half wants to take over.
I am one of the lucky ones and my husband is the cook of the house! Ive been watching him for years, taking it all in and Im hoping to share his
genius with you! I also feel an urgent need to lay to rest notions of cooking as a feminine sport. In many circles, it is thought to be fit only for the
wives. In reality, cooking is more related to the bare-knuckled sport of baseball, in which you find such terms as batter and fowl. Or maybe related to
cricket, since it also requires heavy mitts for effective play. In my humble opinion, to participate in this game you need, in equal parts, power,
finesse and intelligence. And besides, did you notice there are more renowned male chefs than women?
You could argue that you can buy pre-prepared meals, so whats the use of a cook book?
I have pondered and racked my brains and came up with several good reasons. First, you cant afford to go out to dinner every night and going
out with all your family makes this adventure doubly expensive.
An even better reason is who knows my taste better than me? Therefore no one makes food to my taste as well as I do. I know just how much
chili and hot sauce to pour into my chili and how many onions to toss into a coq-au-vin. I know enough to keep my food simple, yet divinely
delicious.
But in the end, the best reason I can come up with is to cook is for the sheer joy of it. There are many who would argue with me about this-my
own mum, who is the cook in the family, told me what a drag cooking was for her; and even me, before I met my husband. But cooking is like any
other activity. You get out of it in proportion to what you put into it (and I promise you, this is not Newtons laws of conservation of matter and
energy). I love cooking when I make the food I like. When a dish turns out to taste good, Im even happier! I used to tremble and worry every time I
had to cook something, but, with the risk of sounding condescending, I assure you this is normal and it will get better.
With this book, I hope to share the knowledge to succeed in cooking good meals for your family or for a party, time after time.
It is important to remind you that cooking is not an exact science. In some cases, ingredients can be left out or varied without damaging the
recipe. Many of the ingredients used depend on your taste and if youre like me, a little bit of spice often goes a long way.
With all recipes it is better to be careful first time you try it. Once you become more comfortable you can take more chances. Even if you think
you know how to prepare a given recipe, check it before starting.
There is a large variety of prepared foods that are available in the grocery stores and these can often be used in conjunction with the recipes in
this book to help you prepare attractive meals, but please always try your little tweaked recipes yourself before serving them to others.
If you are worried about calories, I tried to give as much nutritional information as possible to help you keep calorie intake, fats and carbs in
check.
With this book I want to show you that cooking is only as complex as you want to make it. Whats for dinner wants to be a simple, easy-to-
follow step by step compendium of some of our favourite family recipes. It is designed to show busy families what to cook, how to cook it and like it.
It is packed with all kinds of tips and recipes that have impressed over the years, stuff that tastes good, stuff that looks good and even stuff that your
kids will like to be involved in making and eating.
So have fun and eat well!

The Book
Like any other parent out there, we all gasp at the thought of busy schedules filled with sleepless nights, early mornings, work, school runs,
homework, after school activities and dare I say dinner for the little onesMoms and dads everywhere have asked themselves, at least once in
their life as parents the dreaded question Whats for dinner?
Thankfully, this book will provide you with a mix of recipes, a few tips, tricks and techniques that can help you in getting dinner on the table quickly
and without any added stress or much thinking for that matter.
All you have to do is follow a few easy to follow steps and Ding dinners ready and you can get back to enjoying your time with your family.
Why Put Off for Tomorrow What You Can Do Today?

Always make a weekly dinner menu and stick to it. If a week feels like too much time, go for 3-4 days at a time-it will save you time and spare you
all the going to and fro the supermarket for that elusive ingredient that seems to always find its way on your list. Once you have a menu set up,
check what ingredients you need that you dont already have and off you are to the shops- staying ahead of the game saves you the trip and
money-yes, money, you never just buy the one thing you need-theres always something else on the shelves to get you hooked.
Follow this simple rule and in return you get more family time and less money spent on things you dont need nor will you ever use.
Which Came First?
The Chicken is one of the easiest go to items, its in any cookbook around the world and you can find a thousand of ways to prepare it. But to
save you the painstaking suffering of searching through all of those recipes, this book will provide you with a few simple dishes, with nothing too
specific, except for the chicken of course, and your kids will love you for it even more!
Or The Egg?
Whos there to say cant have breakfast for dinner? Eggs are quick to cook and not to mention versatile as you have an endless array of
cooking possibilities. Eggs can help you clean out leftovers in your fridge. How, you may ask? Use your leftover chicken, any vegetables that need
to be used up and some cheese and you have the birth of a quick and delicious omelette. Add a side salad and voila, dinners served! And pretty
healthy dinner too!
FREEZE!
Stock your freezer with homemade soups, stews and pasta sauces. This doesnt necessarily mean planning, but if you are anything like us, youll
end up cooking for 6 instead of 3! So be smart about it, might as well do it all in one go and have it ready for next time you fancy it! Divide into
smaller containers and put in the freezer.
If youre really organized, pull out the frozen portion that you need for dinner in the morning and let thaw in the fridge and so the only thing left to
do before dinner is to reheat and add any accompaniments you may desire or require.
Wheres the Beef?

Why not use flank or skirt steak when you have red meat on the menu? They are both are thin cuts of beef that you can cook quickly either on the
grill or in a hot pan. As a bonus, they are affordable and they usually are a good size so you can get more than one portion in a pack.
On top of that, they are both very flavourful either on their own, or cut into slices for stir-fry, fajitas or a meaty sandwich.
When the Moon Hits Your Eye

Dont order pizza pie. Put the phone down! You can find pre-made pizza dough at almost any supermarket or if youre feeling adventurous try
making it yourself-if youre lucky and have a bread machine at home, it only takes an hour and its all done for you-all you have to do is spread the
dough and top with your favourite ingredients-anything goes-the rule is no rule!
Many pizza delivery places charge an arm and a leg per topping, but this option allows you to add more or your favourite things-maybe even
the homemade pizza sauce you have in the freezer from a previous encounter with the pizza monster or just simply buy a pre-made tomato based
sauce from the supermarket-for example, I prefer the Lloyd Grossman one with garlic-yummy and can be used with everything-quick and easy!
And if all this wasnt good enough, by building your own pizza you get the kids engaged into an exciting project (and help) and unglued from the
TV.
Party Anybody?
Not to worry - there is an entire chapter dedicated to easy dinner party recipes - from appetizers to cocktails to dessert, weve got the easiest
high-flavour menu for your next dinner party!
Inspired by food from around the world, theres something for everyone - these simple, yet sophisticated recipes include dishes like Red
WineChorizo, Bnh M Burgers, Gorditas, Cornish Hen, Roast Chicken, Stuffed Cabbage Rolls, Pan-Roasted Chicken Breasts with Mole
Negro and many more.
Easy Dinner Party Recipes Mantesh
Appetizers
Mains
Sides
Fish
Desserts
Whether a candlelit dinner, a get-together of six or a rollicking cocktail party for 20, theres no one-size-fits-all template for
entertaining.
That said, there is one universal must: the host should feel like a guest too, not the hired help. This requires food special enough
for a party, yet simple enough so the host can spend more time socializing than cooking.
Easier said than done? Not when following these easy to make recipes!
Appetizers
S auted S hrim p Coc ktail
Mantesh
Little Crab Cakes with W as abi Mayonnais e
Chilled Orzo S alad
P im iento devilled c akes
Oven-Fried Chic ken T enders with Five-S pic e B B Q S auc e
Hum m us
Chic kpea, T om ato and Olive B rus c hetta
A s paragus and P ros c iutto B rus c hetta
Guac am ole
P erfec t c hees e twis ts
Chees y P epperoni B ites
Are you searching for easy appetizer recipes that will please your party guests? Look no further! These will rock your party!
Sauted Shrimp Cocktail
This is the classic appetizer with a twist- lots of flavour with a dipping sauce that includes mustard, mayonnaise, turmeric, and
maple syrup.
Serves: 4-6
Ingredients:
2 tablespoons olive oil
1 pound/453g jumbo shrimp, peeled, tail-on, deveined
1 tablespoon herbs de Provence
Salt and freshly ground pepper, to taste
1 1/4 cups plain yogurt
2 tablespoons mayonnaise
2 tablespoons whole-grain mustard
-1 tablespoon maple syrup
1 teaspoon ground turmeric
1/4 cup chopped fresh basil
Directions:
1. In a large skillet, heat oil over medium-high heat.
2. Add shrimp and herbs de Provence.
3. Season to taste with salt and pepper.
4. Cook the shrimp, stirring frequently, until pink and cooked through, about 3 minutes each side.
5. In a small bowl, mix yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth.
6. Season with salt and pepper, to taste.
7. Place the yogurt mixture in a dipping bowl. Place bowl on a serving platter along with cooked shrimp.
Little Crab Cakes with Wasabi Mayonnaise
This is one show stopping starter so dont worry about your guests arriving-youll be ready to impress with this simple-to-make
crab cakes.
Serves: 30 crab cakes
Total Time: 38 minutes

Prep Time: 20 minutes
Cook Time: 18 minutes
Ingredients:
1 pound/453g back fin lump crabmeat, picked over for cartilage and shell
1 1/4 cup(s) fine fresh breadcrumbs (from 3 slices white bread)
1 large egg, lightly beaten
2 tablespoons snipped fresh chives
1 tablespoon Dijon mustard
2 teaspoons Old Bay seasoning
1 teaspoons lemon zest
3 tablespoons canola oil
Citrus Wasabi Mayonnaise
Directions:
1. Heat oven to 400 degrees F/ 200C/ Gas Mark 6.
2. Line a baking sheet with parchment paper.
3. Combine crabmeat and breadcrumbs in a medium bowl.
4. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir.
5. Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide.
6. Heat oil in a large skillet over medium heat.
7. Working in batches, cook cakes 1 minute per side, or until lightly browned.
8. Transfer cakes to a paper towel to remove excess oil, then transfer to prepared baking sheet.
9. Bake crab cakes 10 minutes, or until golden brown.
10. Top each with a small dollop of Wasabi Mayonnaise.
To make the Citrus Wasabi Mayonnaise: Stir 1/2 teaspoon grated lemon zest and 1 tablespoon lemon juice into 1/2 cup wasabi mayonnaise.
The Old Bay seasoning includes mustard, paprika, celery seed, bay leaf, both black and red pepper, cinnamon, cloves, allspice, nutmeg,
cardamom, mace and ginger. If you dont have this, use Cajun seasoning-its just as good.
Nutritional Information (per serving) :

Calories 55
Total Fat 4g
Total Carbohydrate 2g
Protein 4g
Chilled Orzo Salad
Serves: 6
Ingredients:
340g(12 ounces) dry orzo
1 bulb fennel
olive oil (divided use)
Salt and pepper
pine nuts
1l can mixed mushrooms (your favourites)
2 tablespoons shaved Parmesan
20 large leaves basil, torn into small pieces
Juice of 1 lemon
Directions:
1. Cook orzo according to package directions, then rinse in ice water until chilled.
2. Heat oven to 375F/190C/Gas Mark 5.
3. Remove the top of the fennel bulb, cut the bulb in half and remove the core. Cut the remainder into very thin strips.
4. Toss with about 2 teaspoons olive oil and some salt and pepper.
5. Place in a glass baking dish and roast until tender and golden brown on the edges, about 25 minutes.
7. Remove from the oven and let cool.
8. Heat a dry saut pan to medium. Add the pine nuts and shake the pan to keep the nuts moving until evenly toasted. Remove from the pan so they
do not continue to cook.
9. Cut the mushrooms into medium dice. Heat 1 teaspoon of olive oil in a saut pan over medium. Add the mushrooms and sear until golden.
Remove from the pan and let cool.
10. In a large bowl, combine the orzo, fennel, nuts, mushrooms, Parmesan and basil. Add olive oil and lemon juice. Toss well and season with salt
and pepper.
11. Chill until ready to eat.
Can be made up to 8 hours ahead; be sure to toss before serving.
Nutritional Information (per serving):

Calories 826
Total Fat 60g
Protein 17g
Pimiento devilled cakes
Serves: 24
Ingredients:
12 large eggs, hard-cooked and shelled
sliced pimientos, chopped
low-fat mayonnaise dressing
1 teaspoon Dijon mustard
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt
Fresh herb sprigs for garnish
Directions:
1. Slice each egg lengthwise in half.
2. Gently remove yolks and place in small bowl; with fork, finely mash yolks.
3. Stir in pimientos, mayonnaise dressing, mustard, ground red pepper, and salt until well mixed.
4. Place egg-white halves in 15 1/2-inch by 10 1/2-inch jelly-roll pan lined with paper towels (to prevent eggs from rolling).
5. Spoon yolk mixture into egg-white halves.
6. Cover and refrigerate until ready to serve.
Nutritional Information (per serving)

Calories 45
Total Fat 3g
Saturated Fat 1g
Cholesterol 107mg
Oven-Fried Chicken Tenders with Five-Spice BBQ Sauce
This chicken is tender and oven-fried, jazzed up with sesame seeds and Chinese five-spice, a blend of five basic flavours
Chinese cuisine was built on- sweet, sour, bitter, savoury, and salty.
Serves: 4 servings
Ingredients:
Japanese-style bread crumbs
2 tablespoons sesame seeds
1 large egg white
1 teaspoon Chinese five-spice powder
1/2 teaspoon salt
1 pound/453g chicken-breast tenders
1 tablespoon olive oil
1 small onion, chopped
ketchup
1 tablespoon brown sugar
1 1/2 teaspoon cider vinegar
1 1/2 teaspoons Worcestershire sauce
Directions:
1. Preheat oven to 475F/240C/Gas Mark 9.
2. In a 10-inch skillet, toast bread crumbs and sesame seeds over high heat about 5 minutes or until golden, stirring frequently. Transfer crumb
mixture to plate.
3. In medium bowl, with wire whisk or fork, mix egg white, 1/2 teaspoon five-spice powder, and salt until foamy.
4. Dip tenders in egg-white mixture, then in crumb mixture to coat. Place tenders on cookie sheet.
5. Bake tenders 13 to 15 minutes or until they lose their pink colour throughout. Do not turn tenders over.
6. Meanwhile, in same skillet, heat oil over medium heat until hot. Add onion and cook 8 to 10 minutes or until soft and lightly browned.
7. Remove skillet from heat; stir in ketchup, sugar, vinegar, Worcestershire sauce, and remaining five-spice powder.
8. Pour sauce into small bowl and serve with tenders.
For Japanese style breadcrumbs, cut the day old bread into one inch thick slices. Remove the crusts and cut into 1 inch cubes.
Using a food processor, process the bread cubes in batches at high and pulsing speeds until the cubes become coarse crumbs.
Spread the crumbs evenly over two large baking pans.
Bake in a preheated 300F/150C/Gas Mark 2 oven for 4 minutes, agitate the pans, and bake for another 4 minutes. Do not allow the breadcrumbs
to brown.
Once removed from the oven, allow the breadcrumbs to cool in their pans for at least an hour. Breadcrumbs must be completely dry to the touch
before being stored at room temperature in an air-tight container.
Will keep for several weeks.
Yield from a 700g French loaf is about 4 cups

Calories 280
Total Fat 8g
Saturated Fat 1g
Cholesterol 66mg
Protein 30g
Hummus
This is a familiar old Middle Eastern friend, once an exotic experience for our palate. You can find it in any supermarket, but if you
feel adventurous, why not try home-making it and youll surprised at the difference.
Serves 2 cups
Ingredients:
4 cloves garlic cloves, peeled
1 large lemon
1 can(15 to 19 ounces/430 to 520g) garbanzo beans, rinsed and drained
2 tablespoons tahini
2 tablespoons water
1/2 teaspoon salt
1/8 teaspoons ground red pepper, cayenne
1/2 teaspoons paprika
2 tablespoons chopped fresh cilantro / parsley (optional)
Pita Bread Wedges
Olives
Directions:
1. In a saucepan, heat 2 cups water to boiling over high heat.
2. Add garlic and cook 3 minutes to blanch. Now drain.
3. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. In food processor with knife blade attached, combine beans, tahini, garlic,
lemon peel and juice, oil, water, salt, and ground red pepper.
4. Puree until smooth.
5. Transfer to platter; cover and refrigerate up to 4 hours.
6 .To serve, sprinkle with paprika and cilantro/parsley, if using. Serve with pita bread wedges and olives.

Calories 28
Total Fat 2g
Saturated Fat 0
Cholesterol 0
Chickpea, Tomato and Olive Bruschetta
Serves: 18 pieces
Ingredients:
1 loaf ciabatta bread
extra-virgin olive oil
Salt and pepper
1 can chickpeas, rinsed and drained
115g/4 ounces pitted kalamata olives
55g/2 ounces freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
1 tablespoon finely chopped fresh oregano
2 medium or large vine-ripened tomatoes
Directions:
1. Heat oven to 350F/180C/Gas Mark 4
2. For the bread, cut the loaf on an angle of about 45 degrees into slices.
3. Drizzle 2 tablespoons of olive oil over both sides of all bread pieces; season with salt and pepper.
4. Place on a baking sheet and bake until golden brown, about 10 to 15 minutes. Set aside.
5. For the topping, combine the chickpeas, olives, Parmesan, oregano and remaining olive oil in a food processor. Pulse just until chunky, not
smooth.
6. Dice tomato into cubes. Toss tomatoes with the mixture from the food processor until incorporated.
To assemble, spread topping on each piece of bread and serve.

Calories 165
Total Fat 9g
Cholesterol 3mg
Asparagus and Prosciutto Bruschetta
Serves: 18 pieces
Ingredients:
1 loaf ciabatta bread
extra-virgin olive oil (divided use)
Salt and pepper
2 bunches asparagus (medium size)
450g/16 ounces Brie
18 thin slices prosciutto
1 tablespoon finely chopped fresh parsley
Directions:
2. For the bread, cut loaf on an angle of about 45 degrees into slices.
3. Drizzle 2 tablespoons olive oil over both sides of all pieces; season with salt and pepper.
4. Place on a baking sheet and bake until golden brown, about 10 to 15 minutes. Set aside.
5. For the asparagus, bend each spear until it breaks. Discard the bottoms or reserve for another use.
6. Drizzle 2 tablespoons of olive oil over the spear tops and season with salt and pepper.
7. Grill over a medium flame or broil until slightly soft and caramelized; set aside.
8. To assemble, evenly spread a fair amount of cheese over each toasted bread piece. Place a few asparagus spears on top. Top each piece with
a prosciutto slice.
9. Finish with a pinch of chopped parsley.

Calories 231
Total Fat 15g
Cholesterol 39mg
Guacamole
Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words -
ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently
pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the
avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
Serves: 2-4
Prep time: 10 minutes
Ingredients:
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 Serrano chillies, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
Directions:
1. Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more.
3. Chilli peppers vary individually in their hotness. So, start with a half of one chilli pepper and add to the guacamole to your desired degree of
hotness.
Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your
hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
Just before serving, add the chopped tomato to the guacamole and mix.
For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.
You dont need to have tomatoes in your guacamole.
To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip.
Dont be horrified, it tastes great.
Nutrition information (per cup serving):

Calories 91
Total Fat 8.34g
Saturated Fat 1.2g
Cholesterol 0
Total Carbohydrate 4.96g
Protein-1.14g
Perfect cheese twists
These are absolutely addictive- they are tender and deliciously cheesy.
Serves: 34 cheese straws

Hands-on time: 25 minutes to 35 minutes
Baking time:10 minutes to 12 minutes
Total time: 1 hour 5 minutes to 1 hour 17 minutes
Ingredients:
one puff pastry, chilled and ready to roll
74g(3/4 cup) freshly grated Parmesan cheese
1 teaspoon paprika, optional, for colour
1/8 teaspoon cayenne pepper, optional
1 large egg beaten with 1 tablespoon water, for glaze
Directions:
1. Preheat the oven to 400F/200C/Gas Mark 6.
2. Ready a baking sheet by lining with parchment, if you have it; otherwise, just get a baking sheet, no need to grease it.
3. Place the pastry on a well-floured work surface, and roll it into a 12 x 24 rectangle, about 1/8 thick.
4. Brush some of the beaten egg/water over the dough, saving the remainder for later.
5. If youre using the paprika and/or cayenne, mix with the grated cheese. Sprinkle the cheese over half the pastry (12 x 12 piece of pastry).
6. Fold the dough without filling atop the piece with filling, to make a 12 square.
7. Gently roll till the two halves stick together; youll now have a rectangle about 12 x 13.
8. Cut the rectangle in half lengthwise to make two rectangles, each 6 x 13.
9. Cut each rectangle crosswise into 3/4-wide strips; youll cut about 17 strips from each piece of dough, about 34 strips total.
10. Pick up a dough strip and twist each end in opposite directions until the dough is a spiralled cylinder.
11. Place it on the prepared baking sheet. Repeat with the remaining dough strips, leaving about 3/4 between them.
12. Brush with the remaining egg wash. Sprinkle very lightly with salt, if desired.
13. Bake the twists for 12 to 15 minutes, until theyre golden brown.
14. Remove them from the oven, and cool slightly on a rack before serving.
Want to make, shape, freeze, and then bake these cheese twists on demand? Its easy.
Prepare twists right up to the point of baking: shape, place close together on a lightly greased or parchment-lined baking sheet, and brush
with egg wash.
Cover the baking sheet with plastic wrap, and freeze twists till solid; this will take about 90 minutes. When frozen, remove twists from the
baking sheet, and wrap well in plastic.
When youre ready to serve, theres no need to thaw first. Simply remove twists from the freezer, place on a baking sheet, and bake in a
preheated 400F/200C/Gas Mark 6 oven for 15 to 17 minutes, until golden brown.
Cheesy Pepperoni Bites
Make em big or make em small, these are zesty, tasty biscuits. The tiny ones are great as appetizers.
Serve the bigger ones with soup or stew to make the meal memorable.
Serves: 24 appetizer-size biscuits

Hands-on time:20 minutes to 55 minutes
Total time:35 minutes to 60 minutes
Ingredients:
177(1 1/2 cups) Unbleached All-Purpose Flour
28g1/4 cup) Cheddar cheese powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon pizza seasoning (+ 1/2 teaspoon to sprinkle atop the biscuits)
4 tablespoons butter, cut in pats
50g(1/2 cup) pepperoni, diced (low-fat turkey pepperoni is fine)
115g(1 cup) shredded sharp cheddar cheese
15g(1/4 cup) sliced scallions, optional
170ml(3/4 cup) milk
Directions:
1. Preheat the oven to 425F.
2. Lightly grease a pop-up tart pan; a mini-muffin pan, or a baking sheet. If using the pop-up tart pan, have an ungreased baking sheet
available to use as a base.
3. In a medium-sized mixing bowl, combine the flour, cheese powder, baking powder, salt, Pizza Dough Flavour, and pizza seasoning.
4. Add the butter, working it in until the mixture is crumbly.
5. Add the pepperoni, shredded cheese, and scallions, mixing to distribute.
6. Add the milk, mixing just until everything is evenly moistened.
7. Scoop the dough by the level tablespoonful into the pop-up pan, or mini-muffin pan. Place the pop-up pan onto a baking sheet to catch any
drips.
For bigger bites, dollop the dough by heaping tablespoon scoops onto the prepared baking sheet.
8. Sprinkle the biscuits with 1/2 teaspoon pizza seasoning, or your favourite dried herbs.
9. Bake the biscuits till theyre a medium to deep golden brown, 10 to 14 minutes.
10. Remove the biscuits from the oven, and cool briefly on a rack. Use a table knife to pop the bottom of the pan off the biscuits.
11. Serve warm.
You can make these, freeze them and bake later: these biscuits are a great candidate for the freezer.
Simply make biscuits, shape, and place on a pan. Freeze, then transfer to a plastic bag for storage. When youre ready to bake, remove them
from the freezer, place on a pan, brush with cream, and bake as directed. Theyll take 5 minutes longer.
Mains
Chorizo poac hed in wine
Gorditas
Cornis h Gam e Hens
V ietnam es e-S tyle B nh M B urgers
S tuffed Cabbage Rolls
T hat A ddic ting S alad
A J erky Chic ken
Cube S teak P arm es an
Chic ken P uffs
B ig Italian S alad
P an-Roas ted Chic ken B reas ts with Mole Negro
B eer-Can Chic ken
Roas ted P otatoes (and green beans )
Chorizo poached in wine
Serves: 10
Ingredients:
2 pieces (4 ounces/120g each) dry Spanish chorizo
dry red wine, about two 750 millilitre bottles
10 cloves garlic, peeled
4 bay leaves
1/4 teaspoon cayenne pepper
Directions:
1. Combine all of the ingredients in a large skillet.
2. Bring to a boil.
3. Cover and simmer over moderately low heat, turning once, until the chorizo is plump, about 15 minutes.
4. Uncover and let stand for 5 minutes.
5. Transfer the chorizo to a work surface and slice on the diagonal 1/4 inch thick.
6. Return the chorizo slices to the skillet and simmer over low heat for 5 minutes.
7. Transfer the chorizo slices to a shallow serving bowl and pour in enough of the poaching liquid to reach halfway up the side.
8. Serve the chorizo with toothpicks.
The poached, unsliced chorizo can stand in the wine for up to 1 hour.
Nutrition information (per serving):

Size: based on eight servings without bread
Calories (kcal): 440;
Fat 38g;
Fat Calories (kcal):340;
Saturated Fat: 13g;
Protein: 21g;
Carbohydrates: 2g;
Sodium: 1050mg;
Cholesterol: 75mg;
Gorditas
These crisp on the outside and soft inside savoury corn cakes are a wonder to your taste buds. You can use them as a great
base for all types of toppings, from pulled pork to shredded chicken. Its one of the best ways to serve a variety of little dishes with
little fuss.
For a more luscious gordita, fry the dough in lard or butter instead of oil.
Serves: 10 gorditas
Ingredients:
masa harina, preferably Bobs Red Mill
water
vegetable oil, plus more for frying
Shredded chicken, for serving
Salsa, for serving
Sour cream, for serving
Cotija cheese, for serving
Directions:
1. In a large bowl, mix the masa harina with the water and the 1/4 cup of oil.
2. Transfer the dough to a sheet of plastic wrap and roll into a 10-inch log; cut into 10 pieces. Using a 3-inch round biscuit cutter, mould the
pieces into flat disks a scant 1/2 inch thick.
4. Heat a large griddle or comal (a round, flat griddle).
5. Add the gorditas and cook over high heat, turning once, until lightly browned in spots, about 2 minutes per side.
6. Using the back of a spoon, lightly press an indentation in the centre of each gordita.
In a large skillet, heat 1/4 inch of oil until shimmering.
7. Add the gorditas and fry over high heat until golden and crispy, about 2 minutes per side; drain on paper towels.
8. Top the indentations with chicken, salsa, sour cream, and cheese and serve hot.
Masa harina is a very finely ground corn flour made from corn thats dried, cooked in water with slaked lime (which gives it distinctive flavour),
ground, and dried again. Mixed with water, or sometimes oil, it forms the dough called masa that is used to make corn tortillas.
To get that distinctive flavour, try grinding stale or dry corn tortillas in a food processor until you get a fine powder.
If the masa harina is used as a thickener (such as in chilli), regular flour or cornmeal will give you the right texture, though the flavour wont be
quite the same.
Cornish Game Hens
This is a very nice recipe that will warm your heart up and leave your guests wondering how youve pulled it off.
Serves: 6
Ingredients:
4 large parsnips
6 teaspoons olive oil (divided use)
Salt, pepper and white pepper
2 fresh cobs of corn (preferred) or 1 cup frozen corn kernels
6 Cornish game hens
9- by 9-inch pan of cornbread (your favourite recipe or store-bought)
2 pears, cored and sliced
1 cup chicken stock
melted butter
2 tablespoons chopped fresh parsley
Directions:
2. Peel parsnips. Cut in half lengthwise, then cut in slices. Toss with about 2 teaspoons olive oil and season with salt and pepper. Spread on a
baking sheet and roast until fork-tender, about 20 minutes.
3. Let cool. If using fresh corn, husk it and scrape the kernels into a medium bowl. 5. Heat about 2 teaspoons oil in a saut pan over high. Add
kernels and cook very quickly, just until tender, 1 to 2 minutes.
4. Spread on a plate to cool.. Rinse hens and pat dry with paper towels.
5. Season skin with salt and white pepper. . Chill in the fridge for 30 minutes.
For stuffing:
1. Dice cornbread into small cubes. Spread on a rimmed baking pan. Toast in oven until golden brown and crispy, like croutons. Let cool, then
combine in a large bowl with sauted corn, roasted parsnips, pears, chicken stock, melted butter and parsley.
2. Season with salt and pepper. Mix until it resembles a stuffing consistency.
3. Using some of the stuffing, stuff hens under the skin until plump.
4. Rub hens with about 2 teaspoons oil and place on a baking sheet on a wire rack.
5. Place remaining stuffing in a glass baking dish. Roast the hens and extra stuffing until the centre of the stuffing inside the hens reaches
165F/75C, approximately 25 minutes.
6. Remove everything from oven and let rest for 7 to 10 minutes.
7. Place a pile of the stuffing in the centre of a plate with the hen resting to one side.

Calories (kcal): 770;
Fat 46g;
Saturated Fat : 13g;
Protein : 38g;
Carbohydrates : 51g;
Sodium : 1120mg;
Cholesterol : 286 mg;
Vietnamese-Style Bnh M Burgers
Be it an American take on a Vietnamese classic or a Vietnamese take on an American classic, these spicy burgers accompanied
by Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots, and sprigs of coriander are wonderful. If youre going for finger
food, keep them bite-size.
Serves: 4
Ingredients:
2 carrots, coarsely shredded

unseasoned rice vinegar
1 tablespoon sugar
mayonnaise
2 tablespoons Tabasco
2 teaspoons tomato paste
1-4 clove garlic, depending on taste, minced
Kosher salt and freshly ground pepper
1 1/2 pounds ground beef chuck
1 1/2 teaspoons curry powder
2 tablespoons vegetable oil
2 tablespoons unsalted butter, softened
1 24-inch baguette, quartered crosswise and split
2 pickled jalapeos, thinly sliced
12 coriander/cilantro sprigs
Directions:
1. Preheat the oven to 400F/200c/Gas Mark 6.

2. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain.
3. In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste, and garlic and season with salt and pepper.
4. Form the meat into four 6-inch/15cm-long oval patties, about 1 inch/2-3cm thick. 5. Season with the curry powder and salt and pepper.
6. In a large skillet, heat the oil until shimmering. Cook the patties over moderate heat, turning once, until medium, about 12 minutes.
7. Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes, until
lightly toasted.
8. Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled
jalapeo slices, and coriander/cilantro sprigs.
9. Close the sandwiches and serve hot.

Calories 646.9
Calories from Fat 466
Total Fat 51.7 g
Saturated Fat 17.6 g
Cholesterol 140.2 mg
Sodium 577.1 mg
Total Carbohydrate 14.5 g
Dietary Fibre 1.5 g
Sugars 6.8 g
Protein 30.7 g
Stuffed Cabbage Rolls
This is a great recipe, very tasty and also works well in a slow cooker.
You can accompany this is with a nice Syrah.
Serves: 8 cabbage rolls
Prep Time:20 minutes

Cook Time:40 minutes
Ready In:1 Hr
Ingredients:
2/3(150ml) cup water
1/3(70g) cup uncooked white rice
8 cabbage leaves
1 pound/450g lean ground beef
1/4 cup(40g) chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 can-approx 330ml condensed tomato soup
Directions:
1. In a medium saucepan, bring water to a boil. Add rice and stir.
2. Reduce heat, cover and simmer for 20 minutes.
3. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
4. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato
soup. Mix thoroughly.
5. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
6. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil.
7. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Calories: 223
Total Fat: 13.1g
Cholesterol: 69mg
That Addicting Salad
This is always a huge hit with guests!
Serves: 8
Ready In: 12 hours 15 minutes
Ingredients:
Dressing:
1 cup (231g) mayonnaise
1/4 cup (20g) freshly grated Parmesan cheese
2 tablespoons white sugar
Salad:
1 (10 ounce) package spring lettuce mix
1/2 cup (40g) freshly grated Parmesan cheese
1/2 cup (55g) grated carrot
1/2 cup (50g) small cauliflower florets
1/2 cup (55g) p bacon bits
Directions:
1. In a small bowl, mix together the mayonnaise, Parmesan cheese, and sugar until well blended.
2. Cover, and refrigerate overnight. Stir again just before using.
3. In a large serving bowl, combine the lettuce, Parmesan cheese, carrot, cauliflower, and bacon bits.
4. Toss with chilled dressing just before serving.

Calories: 285
Total Fat: 26.1g
Cholesterol: 24mg
A Jerky Chicken
This is a unforgettable dish, Jamaican style, a spicy array of herbs, vinegar and a habanero pepper. Best served with rice. Keep it
simple, why complicate it!
And if you fancy a drink with this, why not go for a Zinfandel, The South Mission Mango or just a simple Beer to cool down your
taste buds.
Serves: 4
Prep Time: 1 Hr
Ready In: 1 Hr 15 minutes
Ingredients:
1 teaspoon onion, finely chopped
3 tablespoons brown sugar
4 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon sesame oil
3 cloves garlic, chopped
1/2 teaspoon ground allspice
1 habanero pepper, sliced
4 skinless, boneless chicken breast halves - cut into 1 inch strips
Directions:
1. Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food
processor or blender. Process until smooth.
2. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal.
3. Marinate in the refrigerator for at least one hour.
4. Preheat grill.
5. Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking.
6. Heat remaining sauce in a small pan, and pour over chicken when serving.

Calories: 197
Total Fat: 2.7g
Cholesterol: 68mg
Cube Steak Parmesan
This is the Italian style to prepare your beef or venison cube steaks. Double the ingredients for a crowd J You can accompany it
with Cabernet Sauvignon or to be on the fancy side throw in a Champagne Cocktail.
Serves: 4
Ready In: 1 Hr
Ingredients:
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 eggs
2 tablespoons water
1/3 cup(25g) crushed saltine crackers
1/3 cup(25g) grated Parmesan cheese
1/2 teaspoon dried basil
4 (4 ounce) beef cube steaks
1 1/4 cups(295ml) canned tomato sauce
2 1/4 teaspoons white sugar
1/2 teaspoon dried oregano, divided
1/4 teaspoon garlic powder
4 slices mozzarella cheese
1/3 cup(25g) grated Parmesan cheese
Directions:
1. Preheat the oven to 350F/175C.
2. In a shallow dish, stir together the flour, salt and pepper.
3. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup
of Parmesan cheese and basil.
4. Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the
cracker crumb mixture.
5. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.
6. Bake for 25 minutes in the preheated oven.
7. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder.
8. Spoon over steaks when the 25 minutes are up.
9. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top.
10. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

Calories: 458
Total Fat: 28.8g
Cholesterol: 166mg
Chicken Puffs
This is a recipe where croissants climb to another level all together- stuffed with a rich, creamy chicken sauce and then baked to
form delicious puffs. They are fantastic for get-togethers.
Accompany with Chardonnay or if you prefer Smirnoff Lemon Drop Martini.
Serves: 12 puffs
Ready In: 35 minutes
Ingredients:
2 skinless, boneless chicken breast halves - cubed
3 tablespoons chopped onion
3 cloves garlic, peeled and minced
3/4 (8 ounce) package cream cheese
6 tablespoons butter
3 (10 ounce) cans refrigerated crescent roll dough
Directions:
1. In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions
are tender and chicken is lightly browned.
2. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
3. Preheat oven to 325F/165C.
4. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle.
Fold into balls.
5. Arrange balls on a large baking sheet.
6. Bake in the preheated oven 12 minutes, or until golden brown.

Calories: 399
Total Fat: 25.9g
Cholesterol: 42mg
Big Italian Salad
Part green salad and part antipasto plate, this recipe combines lettuce, celery, onion, peperoncini, olives, and cherry tomatoes all
tossed in a dressing made with olive oil, vinegar, and a little mayonnaise. Its the perfect no-sweat starter salad for an elegant dinner
party.
Serves: 4
Yields: Up to 6 servings
Ingredients:
1 clove garlic, smashed
1 pinch salt
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
2 tablespoons extra-virgin olive oil, combined with above
Freshly ground pepper
1 large romaine heart, chopped
1 head (small) radicchio, halved, cored, and coarsely chopped
1/4 head iceberg lettuce, coarsely chopped
1 stalk tender celery, thinly sliced
1/2 small red onion, thinly sliced
cherry tomatoes
pitted green olives, preferably Sicilian
8 peperoncini
2 ounces Parmigiano-Reggiano cheese, shaved
Directions:
1. In a large bowl, mash the garlic to a paste with a generous pinch of salt.
2. Whisk in the mayonnaise, vinegar, and oregano, then whisk in the olive oil.
3. Season with pepper.
4. Add all of the remaining ingredients and toss well.
5. Serve right away.

Calories: 110
Total Fat: 9.4g
Cholesterol: 0mg
Pan-Roasted Chicken Breasts with Mole Negro
Moles can be very time-consuming to make so most Mexican cooks rely on the already prepared pastes. Why make it more
difficult than it has to be?! The original recipe had the chicken stewed in the sauce, but for a little twist, I suggest roasting the chicken
breasts until the skin is crisp and serve the store-bought mole alongside.
The rich, smoky flavours of mole negro will partner well with red wines that have luscious fruit, like Australian Shirazes or California
Zinfandels
Serves: 4
Total Time: 1 hour
Ingredients:
1 cup(s) black mole paste (see Tips & Techniques)
3 cup(s) chicken stock
Salt and freshly ground pepper
2 tablespoon(s) vegetable oil
4 bone-in chicken breast halves, with skin
Toasted sesame seeds, for garnish
Directions:
1. Preheat the oven to 400F. In a saucepan, whisk the mole paste with the stock. Boil the mole sauce over high heat, whisking occasionally, until
reduced to 2 cups, 25 minutes.
2. Season with salt and pepper.
3. In an ovenproof skillet, heat the oil until shimmering.
4. Season the chicken breasts with salt and pepper and add them to the skillet, skin side down.
5. Cook over moderately high heat until browned and crisp, 4 minutes.
6. Turn the chicken and cook for 3 minutes. Transfer the skillet to the oven and roast the chicken for 20 minutes, until just cooked through.
7. Let the chicken rest in the skillet for 5 minutes, then transfer to plates.
8. Spoon the mole sauce alongside, garnish with sesame seeds, and serve.
If you do feel adventurous, you can try making the mole sauce
Servings: 6
Ingredients:
1lb/453.59 g ancho chilli
lb/226.79 g guajillo chilli (or dried mirasol chilli)
lb/226.79 g dried cascabel chilli (or rattle chilli)
2 lb/907.18 g tomatoes , chopped
1 lb/453.59 g tomatillo , chopped
corn oil
4 slice white bread (or one telera roll)
1 cinnamon stick
4-5 cloves
4-5 peppercorns
1 sprig fresh thyme
1pinch cumin
cup/118.29 ml sesame seed
cup/118.29 ml peanuts
cup/118.29 ml blanched almond
cup/118.29 ml seedless raisin
2 plantains, peeled and chopped
cup/118.29 ml walnuts
1 small onion, roasted then chopped
1 small garlic clove, roasted then minced
1 corn tortilla
1 piece unsweetened chocolate square(Mexican chocolate preferred)
cup/118.29 ml chicken stock, plus 2 1/2 cups
3 tbs vegetable shortening
Directions:
1. Toast ancho, guajillo, and cascabel chillies in a cast iron skillet until skins blister.
2. Remove from skillet and stem, seed, and devein chiles; set to the side.
3. Place tomatoes and green tomatoes in a saucepan and bring to a boil. Drain and whirl in blender or food processor and set aside.
4. In a large saucepan, heat corn oil over low flame.
5. Cut the bread into pieces and fry in the corn oil until golden brown.
6. Add next 11 ingredients to the toasted bread and stir together, adding more corn oil as necessary to coat everything lightly.
7. Add chopped roasted onion and minced roasted garlic.
8. Continue to fry over low flame for about 20 minutes.
9. Add blended tomato mixture.
10. Remove from heat and set aside.
11. Place corn tortilla over open flame and cook until burnt and crispy; tear up and set to the side.
12. In a medium frying pan, fry roasted chiles in corn oil along with burnt tortilla pieces for a few minutes.
13. Combine tomato/spice/nut mixture with chilli mixture in large saucepan.
14. Add chocolate piece and cook until melted over a low flame.
15. Add about 1/2 cup chicken stock to mixture and stir.
16. Place mixture into blender or food processor and puree until all ingredients have combined completely.
17. More chicken stock may be added to smooth out sauce.
18. In a large saucepan, heat vegetable shortening.
19. Add puree to the shortening and cook, stirring constantly to avoid scorching.
20. Add more of the chicken stock until you achieve the right level of consistency that youd like.
21. Warm sauce for another 30 minutes over a low flame.

Calories 834.0
Total Fat 43.4 g
Saturated Fat 7.4 g
Cholesterol 13.4 mg
Sodium 590.5 mg
Dietary Fibre 29.6 g
Sugars 24.7 g
Protein 27.8 g
Beer-Can Chicken
There are loads of recipes for beer-can chicken online, but this one has the magic touch and to make things even easier, this
recipe will give you a delicious chicken from the oven, as opposed to the traditional recipe where the chicken is cooked on the grill,
with a dry BBQ rub for seasoning.
Ingredients:
1 whole chicken
1 can lager beer
3 tablespoons poultry seasoning. (you can go as crazy or as fancy as you like; for a go-to ready made one I recommend Barts or Bells and you
can twick it with whatever ingredient you like more of)
4 tablespoons butter, melted
1 lemon, zested
3 cloves garlic, smashed
Fresh sprigs of rosemary, thyme or oregano (if available)
Directions:
1. Preheat oven to 350 degrees F/180C/Gas Mark4. Set oven rack to be in lower third of oven.
2. Holding the extra flap of skin, cut open your chicken. Remove everything thats been stuffed in the cavity, like the giblets.
3. Rinse the chicken under cold water, inside and out. Pat it dry with paper towels. 4. Cut away all excess skin and fat from the edge of the
cavity, but not too much, because thats where were sticking the beer can.
4. Pour a little more than half of the beer out into the dish you will be cooking the chicken in.
5. Open the mouth of the beer can (a can opener works well for this). Pour in 2 tablespoons of melted butter, plus the juice of half the lemon. If
you have sprigs of rosemary, thyme or oregano, stuff them in the can. Otherwise add 1/2-tablespoon of seasoning.
6. Finally, add the three smashed cloves of garlic.
7. Season the bird. Rub 1 tablespoon of seasoning inside the cavity. Mix together the lemon zest, plus 1 tablespoon seasoning. Try and fir your
hand underneath the skin and rub this mixture in between the skin and meat (especially over the breasts). Finally, rub remaining 2 tablespoons
butter over entire outside of bird, then season with 1/2 tablespoon seasoning.
8. Oil beer can, then stuff chicken on top of can. Use legs to balance the bird.
9. Cook for 75-85 minutes, until temperature of chicken thigh is 165 F/75C or juices run clear. Remove and let sit for at least 15 minutes.
The fantastic thing about using a beer can is it helps the chicken cook faster and better, so you dont have to worry about turning it every 20
minutes, and it will keep the chicken nice and moist. By standing the chicken up, more fat will drain out, too, so youre eating a healthier bird,
unless youre making gravy, which is what we normally do, but why waste all that goodness!
Roasted Potatoes (and green beans)
While you are cooking the chicken, prepare the sides. Green beans go perfectly with this meal, but they dont require a recipe.
Simply defrost some frozen and saut them with some dry or fresh thyme and a pat of butter or go for a healthier version and just boil
them.
For the Roasted potatoes, the quantities are not vital as it depends on whos greedy and who is on a diet and so on, but I find that 8 oz (225 g) per
person is enough yielding three each and a few extras for inevitable second helpings! I like Maris Piper best of all, but my second choice would
be Desire.
First place the roasting tray with the fat in it on the highest shelf of the oven while it pre-heats. Thinly peel the potatoes using a potato peeler,
then cut them into fairly even-sized pieces, leaving the small ones whole. Then place them in a saucepan, pour over boiling water from a kettle, just
to cover, then add salt and simmer for about 10 minutes. After that lift one out with a skewer and see if the outer edge is fluffy. You can test this by
running the point of the skewer along the surface if it stays smooth, give it a few more minutes.
Then drain off the water. Place the lid back on the saucepan, and, holding the lid on firmly with your hand protected by a cloth or oven glove,
shake the saucepan vigorously up and down. You can do this in the sieve as well. This shaking roughens up the cooked edges of the potato and
makes them floury and fluffy this is the secret of the crunchy edges.
Now, still using the oven glove to protect your hands, remove the hot roasting tray containing its sizzling fat and transfer to the direct heat
(medium) on the hob. Then use a long-handled spoon and quickly lower the potatoes into the hot fat. When they are all in, tilt the tray and baste each
one so its completely coated with fat.
Sprinkle with salt-this will help them crunch up.
Now place them back on the highest shelf of the oven and leave them unattended for 40-50 minutes or until they are golden brown. Theres no
need to turn them over at half-time they will brown evenly by themselves.
Sprinkle them with a little crushed salt before serving straight away; they lose their crunch if you keep them waiting. If theyre ready before you
are, turn the oven off and leave them inside.
Sides
Grilled A rtic hokes with Roas ted Garlic S auc e

Roas ted B rus s els S prouts with P anc etta and Cham pagne V inaigrette
S pic y Italian P otato W edges
Crab S tuffed P otato
Ultim ate P otato Gratin
Grilled Artichokes with Roasted Garlic Sauce
Serves: 8
Ingredients:
4 tablespoons unsalted butter
6 cloves garlic, peeled
4 large artichokes
1 bay leaf
1 tablespoon whole black peppercorns
kosher salt
3 lemons
Salt and pepper
sour cream
Directions:
1. Heat the olive oil and butter in a small saucepot over low to medium heat. Add garlic and cook until golden brown and tender. Remove and
set aside the garlic, reserving the oil in the pan.
2. For the artichokes, use a serrated knife to trim off the top quarter portion of each artichoke. With kitchen shears, snip off the remaining spines on
the tips of the leaves.
3. Fill a large pot with water. Add the bay leaf, peppercorns and salt. Cut the lemons in half. Squeeze and reserve their juice and add the
lemons to the pot. Bring to a boil. 4. Add the artichokes and boil about 30 minutes or until the centres of the hearts are tender. Remove the
artichokes from the water and cut in half.
5. Season with salt and pepper. Coat the artichokes with the reserved oil from the garlic. Grill to add a nice char and smoky flavour.
6. Puree the pan-roasted garlic in a food processor. Add the sour cream, mustard and reserved lemon juice. Season with salt and pepper.
7. Remove the artichokes from the grill.
8 .Serve with the the garlic sauce on the side for dipping.

Calories 192
Total Fat 16 g
Cholesterol 22 mg
Total Carbohydrate 9 g
Fibre 4 g
Roasted Brussels Sprouts with Pancetta and Champagne Vinaigrette
Serves: 6
Ingredients for the Vinaigrette:

champagne vinegar
2 tablespoons chopped shallots
2 tablespoons honey
1 tablespoons Dijon mustard
Pinch salt
Dash pepper
olive oil
Brussels sprouts:
30 to 40 Brussels sprouts
115g/1 cup chopped pancetta
2 tablespoons chopped fresh parsley
2 to 3 pinches coarse sea salt
Directions:
1. To prepare vinaigrette, combine the vinegar, shallots, honey, mustard, salt and pepper in a blender.
2. With blender running, slowly add oil and blend until emulsified.
3. Trim the bottom hard stems from the Brussels sprouts and cut the sprouts in half from top to bottom.
4. Bring a large pot of salted water to a boil, and have ready a large bowl of ice water. 5. Blanch the sprouts in the boiling water until they are
bright green and slightly soft to the touch, about 5 minutes. Place them in the ice water until completely cold.
6. Remove and place on a kitchen towel to dry.
7. Place the pancetta in a large saut pan over low heat. Cook until it renders out most of its fat and becomes a bit crispy, 30 minutes or so.
8. Remove from the pan and place on paper towels to drain. Save fat from the pan in a separate container.
9. Heat a roasting pan in a 400F/200C/Gas Mark 6 oven. Mix the Brussels sprouts with the reserved pancetta fat and place in the hot roasting pan.
Drizzle with a bit of dressing (saving most of it for after the sprouts are cooked). Roast until edges start to char, about 20 minutes.
10. Transfer the roasted sprouts to a serving dish. Top with the crisp pancetta bits, parsley, sea salt and remaining dressing.

Calories 471
Total Fat 42 g
Cholesterol 17 mg
Fibre 4 g
Spicy Italian Potato Wedges
These potato wedges are spectacular and put those store-bought frozen ones to shame. And its quick and easy too.
Serves: 4
Ready in 35 minutes
Ingredients:
2 tbsp olive oil
4 medium-sized potatoes
Garlic powder
1 tsp oregano
salt and pepper to taste
1/2 tsp hot chilli flakes
3 tbsp grated Parmesan
Directions:
2. Clean potatoes and cut them into thin slices -cut in half then each half should be cut into 6 wedges or so.
3. Put wedges in a bowl with the olive oil and toss until olive oil is on all the wedges. 4. Then add oregano, chilli flakes and salt and pepper.
Toss again.
5. Pop them on a baking sheet then put them in the oven for 20 minutes. They should turn golden brown. Once this happens, take them out and
flip them over and bake for another 10 minutes.
6. You can sprinkle a little parmesan cheese if you like.

Calories 212
Total Fat 7 g
Cholesterol 0 mg
Fibre 4 g
Crab Stuffed Potato
Tired of potatoes? This is a slightly different version for the mundane potato. It can also be used as a special lunch. Its filling and
very yummy.
Ingredients:
3 large baking potatoes
120ml(1/2 cup) sour cream
57g(1/4 stick) butter
1 jalapeno pepper minced
1 clove garlic minced
2 green onions sliced thin
1 tsp kosher salt
3 turns of black pepper mill
120g(1/2 cup) mozzarella cheese cut very small pieces
100-200g(1/2 to 1 cup) minced lump crab meat
Directions:
1. You can microwave the potatoes, but I prefer oven baking them as it gives a firmer skin. If youre in a rush, start them in the microwave.
2. When ready, take out of the oven, remove skins and place in a bowl. Mash roughly and add crab and cheese and fluff with a fork.
3. In a pan, melt the butter and add pepper onion and garlic; salt and pepper and cook just until softened. Add to the potato/crab mixture and
mix gently.
4. Place mixture in the six potato skins.
5. Heat oven to 325F/160C/Gas Mark3
6. Place potatoes on an oven sheet and heat in oven.
7. Serve with a dollop of sour cream on top with fresh chopped parsley.
Ultimate Potato Gratin
I absolutely love this, its easy and it will do a great job accompanying your main.
Serves: 8
Ready in 50 minutes
Ingredients:
2 pounds baking potatoes, peeled and sliced paper-thin
2 cups heavy cream
2 garlic cloves, split
Leaves from 4 fresh thyme sprigs
3 tablespoons chopped fresh chives, plus more for garnish
1 cup grated parmigiano-Reggiano
sea salt and freshly ground black pepper
Directions:
2. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper.
3. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin
is bubbly.
4. Let stand for 10 minutes before serving.
5. Garnish with fresh chives.
Fish
Roas ted bas s with tom ato s alad

S alm on with c itrus butter and green ric e s alad
S m oked trout with hors eradis h
Chorizo, prawn and c od s tew
S alm on teriyaki with s oba noodles
S eared wild s alm on and herb dres s ing
B aked s alm on s teaks with Frenc h beans , c herry tom atoes and artic hokes
Cevic he
Oys ters Roc kefeller
Crunc hy c rus ted brill
S m oked s alm on tagliatelle
Roasted bass with tomato salad
Serves: 8
Ingredients:
2 small whole bass or sea bream, scaled and gutted
1 lemon, sliced
handful fresh herbs, such as parsley, thyme, basil or oregano
little olive oil
For the croutons
ciabatta, cut into very thin slices
50g (2oz) fresh Parmesan, grated
3tbsp olive oil
For the salad
16 vine tomatoes, quartered
2 red peppers, roasted, skinned and cut into strips
handful fresh basil leaves
red onion, thinly sliced
handful black olives
Directions:
1. Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Make the croutons. Mix together the ciabatta slices with the Parmesan and olive oil.
Place on a baking sheet and bake for 3 to 4 minutes until browned. Set aside.
2. Wash out the cavity of the fish and pat it dry with kitchen paper. Fill with the sliced lemon and herbs. Rub over some olive oil and seasoning.
3. With a sharp knife, make slashes in the flesh. When you are ready, either barbecue the fish for 3 to 5 minutes.
4. Mix together all the salad ingredients, serve the croutons on the side with the fish.
Salmon with citrus butter and green rice salad
This recipe contrasts the citrus perfectly with the rich salmon- easy to make and super delicious.
Ingredients:
8 salmon fillets
For the citrus butter
150g (5oz) unsalted butter
juice and zest 2 limes, 2 lemons, 2 oranges
For the green rice salad
100g (4oz) fresh peas (frozen petit pois can be used)
100g (4oz) mangetout
100g (4oz) green beans
100g (4oz) asparagus, trimmed
175g (6oz) basmati rice, cooked
150g (5oz) green lentils, cooked
4tbsp olive oil
juice 1 lemon and 1 orange
Directions:
1. Melt the butter in a saucepan. Pour off the melted yellow butter, leaving the milky solids behind.
2. Now add the citrus zests and juices. Leave aside in a bowl with a basting brush.
3. Blanch the peas, mangetout, green beans and asparagus in batches in boiling salted water until just tender, then refresh under cold running
water. Mix together the rice, lentils, oil and citrus juices with plenty of seasoning.
4. To barbecue the salmon, arrange the fillets on an oiled fish grill, then cook for 5 to 8 minutes each side. Right at the end, brush liberally with the
butter. If you do this too early, the butter will make the barbecue flame up and the salmon may burn.
5. Put the salmon on serving plates, then brush liberally with the butter while the salmon is still hot.
6. Serve with the salad.
Smoked trout with horseradish
Serves: 4
Ingredients:
4tbsp grated horseradish
4tbsp crme frache
4 fillets smoked trout
200g (7oz) cooked baby beetroot (preferably not in vinegar), halved if large
2 boxes mustard cress, leaves trimmed from base
1 lemon, cut into wedges, to serve
Directions:
1. Mix the horseradish with the crme frache to form a loose paste, then season it well with freshly ground black pepper.
2. Cut the trout fillets in half diagonally and sit in the middle of the plate. Place a small stack of beetroot on top of the fish, then scatter over the
cress.
3. Spoon the horseradish sauce around the fish and serve with the lemon wedges on the side, to squeeze over.
Chorizo, prawn and cod stew
This fish stew recipe is great on three levels its quick, has gutsy flavours and is an inspiring way to incorporate more fish into
your diet.
Serves: 4
Total time: 50 minutes
Ingredients:
100g (4oz) cooked chorizo sausage, chopped
1 onion, finely chopped
1 garlic clove, chopped
2tsp dried oregano
2 x 400g tins chopped tomatoes
200ml (7fl oz) passata (sieved tomatoes)
200ml (7fl oz) vegetable stock
1tbsp red wine vinegar
1 x 400g tin cannellini beans, drained and rinsed
200g (7oz) peeled raw king prawns
2 x 150g (5oz) pieces skinless cod, preferably farmed organic, cut into 2.5cm (1in) cubes
2tbsp chopped fresh basilcrusty bread, to serve
Tips:
This dish is so flexible you could replace the beans with chickpeas and use hake instead of cod. A tasty addition is sun-blush tomatoes, which
are semi-dried and very sweet, adding a new dimension of flavour use 50g (2oz).
Directions:
1. Heat a large pan and cook the chorizo until golden all over. Remove from the pan, leaving the oil. Turn the heat down low and add the onion to the
pan, allowing to cook for 5 minutes until soft.
2. Add the garlic for a further minute, then add the oregano, tinned tomatoes, passata and stock and let it simmer for 20 minutes before adding the
red wine vinegar and seasoning to taste.
3. Add the chorizo, beans, prawns and cod to the pan just before serving and cook for about 5 minutes or until the prawns have turned pink, then
fold through the basil and serve in bowls with warm crusty bread.

Calories 290
Salmon teriyaki with soba noodles
A healthy salmon recipe which makes a delicious weekend dinner. Its brimming with nutrients and is so quick and easy to make
Serves: 2
Cooking time: 10 minutes
Ingredients:
2tbsp soy sauce
2tbsp mirin (or Chinese rice wine)
2 x 125g (5oz) salmon fillets
100g (4oz) soba noodles
100g (4oz) tenderstem broccoli
75g (3oz) frozen soya beans, thawed
1 ripe avocado, peeled and sliced
for the dressing:
2tsp sesame oil
2tbsp soy sauce
juice 1 lime
Directions:
1. Mix together the soy sauce and mirin. Pour over the salmon, cover and marinate in the fridge for at least an hour or overnight.
2. Preheat the grill to its highest setting. Place the salmon on a foil-lined baking tray and grill for 5 to 6 minutes until just cooked through. Meanwhile,
cook the noodles, broccoli and soya beans in boiling water.
3. Drain, pour over the dressing and serve with the salmon, and the avocado on the side.
Seared wild salmon and herb dressing
Serves 4
Cooking time: 10 minutes
Ingredients:
4tbsp sweet chilli sauce
zest and juice of 1 lime
1tbsp fish sauce
4 wild salmon steaks, weighing around 150g (5oz) each
For the salad :
150g (5oz) sugar snap peas, blanched

cucumber, peeled into ribbons
200g (7oz) fine asparagus, halved lengthways and blanched
150g (5oz) baby courgettes, halved lengthways and blanched
25g (1oz) baby Swiss chard
For the dressing :
150ml (pt) natural yogurt

zest and juice of 1 lime
4tbsp chopped fresh coriander
4tbsp torn fresh basil
Directions:
1. Mix the chilli sauce, lime zest and juice and fish sauce in a large non-metallic bowl. Season with pepper and add the fish, turning to coat.
Marinate for 30 minutes.
2. Combine the salad ingredients; divide among plates. Combine the dressing ingredients; season.
3. Heat a non-stick frying pan and cook the fish for about 3 to 4 minutes on each side over a medium heat. Serve on the salad; drizzle with
dressing.

Calories 350
Total Fat 19 g
Baked salmon steaks with French beans, cherry tomatoes and artichokes
Salmon recipes dont get simpler than this! Its all baked in a dish easy for supper but still glam enough for friends.
Ingredients:
300g (10oz) French beans, blanched
200g (7oz) cherry or small tomatoes on the vine
1 small jar artichoke hearts, drained
juice 1 lemon
3tbsp olive oil
4 salmon steaks, each around 225g (8oz)
lemon wedges, to serve
Directions:
1. Preheat oven to 220 C, 200 C fan oven, 425 F, gas 7.
2. Place the French beans, cherry tomatoes and artichokes in a roasting tin. Pour over the lemon juice and olive oil, toss well and season.
Place the salmon steaks on top and season again.
3. Put in the oven and bake for approximately 15 minutes - you will know when the salmon is cooked because the bone in the middle can be
easily removed.
4. Serve at once with lemon wedges.
Ceviche
The first time you made ceviche, youll be amazed. You can actually see the lemon and lime juice turning the color of the fish from
translucent pink to opaque white. The acid from the limes and lemons change the structure of the proteins in the fish, essentially
cooking the fish without using heat.
Serves: 4-8
Preparation time: 15 minutes to prepare, 3-4 hours to let sit.
Always use the freshest fish possible. Make the same day you purchase fresh fish.
Ingredients:
2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips
Directions:
1. In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano.
2. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the
acidic lime and lemon juices.
3. Let sit for several hours, giving time for the flavours to blend.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
Oysters Rockefeller
Serves: 6 or 36 appetizers
Prep time: 15 min
Cook time: 5 minutes
Ingredients:
36 fresh oysters on the half shell*
6 tablespoons butter
6 tablespoons finely-minced fresh spinach leaves
3 tablespoons finely-minced onion
3 tablespoons finely-minced parsley
5 tablespoons homemade bread crumbs
Tabasco Sauce to taste
1/2 teaspoon Herbsaint or Pernod**
1/2 teaspoon salt
Rock Salt
Lemon wedges for garnish
* It is best to use small oyster for this recipe. The oysters themselves (not the shells) should be no more than 1 to 1 1/2 inches in diameter. Any
variety of oysters will work; just make sure the oysters you choose are as fresh as possible, still alive, and tightly closed.
** Herbsaint and Pernod are an aniseed flavored spirit, available where liquor is sold.
Directions:
1. Using an oyster knife, pry open the oyster shells, then remove the oysters. Discard the top shells; scrub and dry the bottom shells. Drain the
oysters, reserving the oyster liquor.
2. In a large saucepan, melt the butter; add spinach, onion, parsley, bread crumbs, Tabasco Sauce, Herbsaint, and salt. Cook, stirring constantly,
for 15 minutes.
3. Remove from heat. Press the spinach mixture through a sieve or food mill; let cool.
Mixture may be made ahead of time and refrigerated until ready to use.
4. Preheat oven broiler. Line and ovenproof plate or platter with a layer of rock salt about 1-inch deep (moisten the salt very slightly). Set oysters in
the rock salt, making sure they are level.
5. Place a little of the reserved oyster liquor on each oyster. Spoon an equal amount of the prepared spinach mixture over each oyster and spread
to the rim of the shell.
6. Broil approximately 5 minutes or until the edges of the oysters have curled and the topping is bubbling.
Watch carefully.
7. Garnish the plates or platter with the parsley sprigs and the lemon wedges. Serve immediately.
Crunchy crusted brill
Why not top this fish with a buttery parmesan and pine nut mix for a texture and taste sensation.
Serves: 4
Tips:
You can use hazelnuts or almonds instead of the pine nuts and a sprinkle of finely chopped semi sun-dried tomatoes on top would also be
glorious
Ingredients:
4 slices stale bread
150 g grated parmesan, or desmond cheese
80 g pine nuts
70 g butter, melted
4 large fillets of brill
Directions:
1. Preheat the oven to 180C/160C/gas 4.
2. For the topping: put the bread into a blender and pulse until you have coarse breadcrumbs. Add the cheese, pine nuts and melted butter and
pulse again for 1 minute. Dont let the mixture become too fine or it will not be crunchy enough.
3. Place the fillets on a roasting tray. Season each side with salt and pepper. Spoon the topping over the fillets and place in the oven for 15 minutes
or less if the fillets are thin.
4. Serve with French beans or a green salad.
Smoked salmon tagliatelle
Smoked salmon and crme fraiche roulade
Serves: 4
Ingredients:
400 g dried tagliatelle
120 g Philadelphia Light cream cheese, with Chives
125 g smoked salmon
Juice of quarter lemons
100 ml semi-skimmed milk
black pepper, to season
Directions:
1. Cook the tagliatelle in a large pan of boiling water for about 8 minutes or as directed on the pack.
2. Cut the smoked salmon into small strips.
3. Drain the pasta and leave in colander.
4. Into the still warm pan add the milk, Philadelphia with Chives and lemon juice and stir to melt; add salt and pepper to taste.
5. Add the pasta back to the pan into the Philadelphia mix and stir well until its all incorporated. Fold the smoked salmon in gently.
6. Finish with a grind of fresh black pepper.

Calories 461
Protein 23.6g
Carbs 75.6g
Total Fat 7g
Desserts
E as y Chees ec ake
Choc olate B lac kout Cake
Flourles s Choc olate Cake
No B ake B lac k Fores t Cake
Ric h Lem on B ars
Ras pberry c ranac han
K iwi Meringue Crus h
Crm e B rulee
S im ple Chees ec ake
Melt in the Middle Choc olate Cake
Ric h c hoc olate m ous s e c ake
W et Coc oa Cake
Cinnam on Choc olate S ouffl
Lem on tart
From a childs birthday to the most elegant dinner party, theres a cake for every occasion. Fudge cake, pound cake,
cheesecake? whoopie pies!
Easy Cheesecake
Never mind the sour cream, cream cheese, any other type of cheese, water bath, and worrying about a sunken centre. This filling
is delicious, has just 4 simple ingredients, and the cake bakes for a mere 30 minutes. Now THATS easy!
Prep:12 minutes to 18 minutes

Total:1 hour 42 minutes to 1 hour 48 minutes
Makes 8 to 10 servings.
Ingredients:
Crust
130g(1 1/2 cups) graham cracker crumbs or digestives
30g(1/4 cup) confectioners sugar
74g(1/3 cup) melted butter
1/8 teaspoon salt
Filling
450g(2 cups) (2 large packages) cream cheese, at room temperature
2 large eggs
150g(2/3 cup) sugar
1 teaspoon vanilla extract
Topping
350g/a bag frozen raspberries, a scant 3 cups
1 to 3 tablespoons sugar, to taste
1 to 2 tablespoons Pie Filling Enhancer or a mix of ascorbic acid, ClearJel and sugar ; use 1 tablespoon for a looser sauce, 2 tablespoons for
thicker
pinch of ground cinnamon, optional
Directions:
1. Select a pie pan at least 9wide and at least 1 1/4 high. Preheat the oven to 350F/180C/Gas Mark4.
2. Make the crust by stirring together all of the crust ingredients, mixing till thoroughly combined.
3. Press the crumbs into the bottom and up the sides of the pie pan.
4. Make the filling by mixing together all of the filling ingredients till smooth. Use a mixer set at low-medium speed. If your cream cheese is at
room temperature, this will go fairly smoothly. If the cream cheese is cold, itll take much more mixing to create a smooth filling.
5. Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the
crust from any potential scorching. Pour the filling into the crust.
6. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminium foil. Bake for an
additional 10 minutes. the filling wont look entirely set in the centre.
7. Remove the cheesecake from the oven, and set it on a rack to cool while you make the topping. Once the cake is cool, refrigerate it,
covered, till youre ready to serve it.
8. To make the topping, place the frozen raspberries in a bowl to thaw. You can hasten the process with a quick trip through the microwave, but
dont let the berries cook.
9. Add 1 tablespoon Pie Filling Enhancer, and stir till well combined.
10. Add 1 to 2 tablespoons granulated sugar, to taste. Stir in a pinch of ground cinnamon, if desired. Spoon the topping over the cheesecake,
and cut slices to serve. Alternatively, cut slices, and top each with a dollop of topping.
Chocolate Blackout Cake
A lost-but-not-forgotten Brooklyn bakery made this cake famous. Heres my version, using Chocolate Schmear for that authentic
bakery taste.
Ingredients:
Cake
400g (14 ounces) sugar
240g (8 1/2 ounces) Unbleached All-Purpose Flour
2 tablespoons corn flour
70g (2 1/4 ounces) Dark Cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
150ml (5 1/4 ounces) vegetable oil
2 teaspoons vanilla extract
285ml (10 ounces) water
Filling and Glaze

Chocolate Schmear
60 (2 ounces) double or whipping cream
Directions:
Cake:
1. Whisk together the dry ingredients. Add the eggs, oil, and vanilla; beat on medium speed for 2 minutes, scraping the bottom and sides of
the bowl. Stir in the water; the batter will be thin.
2. Pour the batter into two greased and floured 8-inch round cake pans.
3. Bake in a preheated 350F/180C/Gas Mark 4 oven for 30 to 35 minutes, or until a cake tester inserted into the centre comes out clean.
4. Cool for 15 minutes, then turn out of the pans to cool completely on a rack.
Assembly:
5. Slice the rounded dome off the top of each layer, reserving the trimmings. Place one layer on a serving platter. Spread 1/4 of the schmear
over the layer. Top with the second layer.
6. Heat the cream, then stir in the remaining 3/4 cup schmear, mixing till smooth. Spread over the top and sides of the cake.
7. Crumble the trimmings and press crumbs over the top and sides of the cake.
Chocolate Schmear:
230g(8 oz) cream cheese
2 tbs unsweetened cocoa
3-1/2 tbs brown sugar
2 tbs milk
1 tsp vanilla
Directions:
Beat cream cheese with a mixer until smooth. Add remaining ingredients and beat until well blended.
Store in refrigerator.
Flourless Chocolate Cake
This is a rich, rich, RICH cake! It features both cocoa and chocolate and the chocolate ganache glaze takes it over the top. And,
since it doesnt contain flour, its perfect for those following a gluten-free diet.
Servings: 8 to 12
Hands-on time:15 minutes to 20 minutes
Total time:1 hour 38 minutes to 1 hour 47 minutes
Ingredients:
Cake
170g(1 cup) semisweet or bittersweet chocolate chips
115g(8 tablespoons) unsalted butter
150g(3/4 cup) granulated sugar
1/4 teaspoon salt
1 to 2 teaspoons espresso powder, optional
1 teaspoon vanilla extract, optional
3 large eggs
45g(1/2 cup) unsweetened cocoa powder, Dutch-process cocoa preferred
Glaze
170g(1 cup) semisweet or bittersweet chocolate chips
60ml(1/2 cup) double cream
Directions:
1. Preheat the oven to 375F/190C/Gas Mark 5. Lightly grease an 8 round cake pan; cut a piece of parchment or waxed paper to fit, grease it,
and lay it in the bottom of the pan.
2. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until
the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat.
3. Transfer the melted chocolate/butter to a mixing bowl.
4. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolates flavour much as vanilla does; using 1 teaspoon will
simply enhance the flavour, while two teaspoons will lend a hint of mocha to the cake.
5. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
6. Spoon the batter into the prepared pan.
7. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200F on an instant-read thermometer
inserted into its centre.
8. Remove it from the oven, and cool it in the pan for 5 minutes.
9. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom;
thats fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
10. To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering.
Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.
11. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
If desired, garnish cake with 1/4 cup sliced almonds, toasted in the oven until golden brown, about 10 minutes.
For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat dipping knife in hot water and wiping dry for each slice.
No Bake Black Forest Cake
This is a super delicious no bake black forest cake, easy to make and sure to impress.
Ready in 20 minutes
Serves 8-10
Ingredients:
10 ladyfingers/sponge cake cut into fingers, split in half/ one 9oz. chocolate wafer pack
1/3 cup evaporated milk
200 ml whipping cream
1 can black cherries in syrup (reserve the syrup)
1 envelope unflavoured gelatine
2/3 cup strong coffee
3 packages (.75 ounces each) chocolate drink mix/200g (7 ounces) dark chocolate (chopped up into tiny bits)
60 ml cherry flavoured liqueur/brandy/rum-optional
cocoa powder to garnish
a few sliced fresh cherries to garnish
Directions:
1. In a small saucepan, bring the cream just to boil and immediately pour over chocolate. Let stand for a few minutes and then stir until smooth
with the condensed milk.
2. Heat the coffee to boiling in a small saucepan. Pour over the gelatine. Cover the container and wait till it dissolves. Mix into the chocolate
cream and chill covered for 1 hour.
3. Drain cherries, reserving syrup. Stir liqueur into syrup.
4. Take a 1.5 litres loaf tin and line with plastic wrap, leaving a generous overhang. Dip sponge fingers in the syrup mixture and place a layer of
sponge finger in the pan, trimming to fit.
5. Whisk chocolate by hand until slightly paler and spoon half into the loaf tin. Scatter cherries on top. Spoon remaining chocolate mixture over.
6. Place another layer of sponge fingers dipped in syrup mixture on top of the chocolate. Fold plastic overhang over cake.
7. Freeze until very cold, at least 3 hours.
8. To serve, fold back plastic wrap, unmould onto a plate. Peel away plastic wrap. Slice with a sharp knife.
9. Garnish with cherries and dust with cocoa.
Rich Lemon Bars
This is a moderately easy recipe with a buttery base.
Serves: 25
Prep: 15 minutes
Cook: 35 minutes
Ready in 50 minutes
Ingredients:
200g /7 oz plain flour
100g /3 oz corn flour
200g /7 oz butter, room temperature
100g /3 oz sugar
600ml /1 pint double cream
300g /11 oz caster sugar
4 eggs
100g /3 oz flour
3 large lemons, zested and juiced
Directions:
1. To make the base, combine flour and corn flour in a medium bowl. Rub the butter in until the mixture resembles breadcrumbs.
2. Add the sugar and keep mixing to form smooth dough. Wrap in cling film and put it in the refrigerator for 30 minutes.
3. Preheat the oven to 350F/180C (Gas Mark 4). Roll the dough out to line a 20x30cm baking tin. Bake for 10 to 15 minutes, or until golden in
colour.
4. Meanwhile, make the topping by whisking the cream, sugar and eggs together in a large bowl. Add the flour, lemon zest and juice and
continue to whisk until the mixture is smooth.
5. Remove the cooked shortbread base from the oven and IMMEDIATELY pour on the lemon cream mixture. Return to the oven and bake for
another 25 minutes, or until the topping is set.
6. Remove from the oven and leave to cool completely before slicing and serving.
Raspberry cranachan
This is a traditional Scottish dessert, quick and easy to put together and not only is it nutritious, its gorgeous too.
Serves: 4
Ready in 35 minutes
Ingredients:
5 tbsp porridge oats
150 ml (5 fl oz) whipping cream
150 g (5 1/2 oz) fromage frais
2 tbsp clear honey
2 tbsp whisky
400 g (14 oz) raspberries
Directions:
1. Preheat the grill to high.
2. Line the rack in the grill pan with foil and spread the oatmeal over the foil. Toast under the grill for about 3 minutes, stirring once or twice, until
the oatmeal is golden. 3. Set aside to cool for about 15 minutes.
4. Put the cream and fromage frais in a bowl and whip together until thick. Stir in the honey and whisky, then fold in 4 tbsp of the toasted
oatmeal.
5. Reserve a few raspberries for the decoration. Layer the remaining raspberries with the cream mixture in 4 glass serving dishes, starting with
raspberries and ending with a layer of the cream mixture.
6. Decorate each dessert with a sprinkling of the remaining 1 tbsp toasted oatmeal and the reserved raspberries. Serve immediately (or keep
in the fridge for up to 1 hour before serving).
As an idea, instead of raspberries, you can use other fresh fruit such as mixed berries, sliced peaches or nectarines, or a mixture of
raspberries and peaches. If you dont have or dont like it, you can replace the whisky with brandy, or with orange or apple juice.
A pudding such as this is usually made with double cream. Whipping cream is lower in fat and calories than double cream and mixing the
cream with fromage frais reduces the fat content even further.
* Since ancient times honey has been used as a food, a sweetener and a preservative. Honey is sweeter than sugar due to its fructose
content, and it is lower in calories on a weight for weight basis because it has a higher water content.
Kiwi Meringue Crush
Ingredients:
150ml/5 ounces whipping cream
150g/ 5 ounces cottage cheese
1 tbsp brown sugar
Orange/lime zest
45g/1 ounces finely crumbled meringues
15g/ ouches toasted flaked almonds
Directions:
1. Whip the cream cream.

2. Lightly mash the cottage cheese to remove some of the larger lumps, then fold into the whipped cream, together with 1 tbsp light soft brown
sugar, the finely grated zest of 1 small orange or 1 lime and the finely crumbled meringues.
3. Layer the mixture in 4 glass dishes with 4 thinly sliced kiwi fruit. Decorate with the toasted flaked almonds.
Crme Brulee
This is a very nice dessert to serve when entertaining.
Serves: 5
Prep: 10 minutes
Cook: 30 minutes
Ingredients:
6 egg yolks
6 tablespoons caster sugar, divided
600ml (1 pint) double cream
2 tablespoons dark brown soft sugar
Directions:
1. Preheat oven to 150 C / Gas mark 2.
2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
3. Pour cream into a saucepan and stir over low heat until it almost comes to the boil. 4. Remove the cream from heat immediately. Stir cream
into the egg yolk mixture; beat until combined.
5. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3
minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
6. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
7. Preheat grill.
8. In a small bowl combine remaining 2 tablespoons caster sugar and brown sugar. Sift this mixture evenly over custard. Place dish under grill
until sugar melts, about 2 minutes. Watch carefully so as not to burn.
9. Remove from heat and allow to cool. Refrigerate until custard is set again.
For a party, I would recommend making individual crme brulees. Pour the custard into individual ramekins before baking, but be sure to
decrease baking time accordingly
Simple Cheesecake
This is a very easy cheesecake to make and always gets the WOW factor. Anybody who likes cheesecakes will absolutely love
this!
Serves: 8
Prep: 30 minutes
Ingredients:
For the base:
150-175g/5-6oz digestive biscuits (crushed)
50g/ 1 oz hard butter
For the cheese:

100g/3 oz caster sugar
200g/7oz Philadelphia
200g/7oz fromage frais
300ml/10oz whipping cream
Directions:
1. Line a 7-8/20cm round loose bottom tin with greaseproof paper-put the loose bit on top of the paper and then stretch the rest of the paper
up the sides and fasten with a large elastic band around the rim.
2. Melt the butter in a saucepan.
3. Stir in crushed biscuits.
4. Put into prepared tin and press evenly into base. Chill.
5. Mix Philadelphia and caster sugar together in a basin.
6. In another basin, whisk the cream until thick (really thick!!).
7. Stir the fromage frais into the cream.
8. Pour the cream mixture into the Philadelphia mixture and fold together until combined.
9. Spread onto chilled biscuit base and return to fridge.
10. For best results, prepare the night before or 8 hours prior to eating to allow cheesecake to fully set.
11. For the topping you can use either tinned fruits or fresh, chocolate or anything else that takes your fancy.
Melt in the Middle Chocolate Cake
This Melt in the Middle Chocolate Cake is so easy to make, despite the common belief and it will never fail you!
Serves: 2
Prep: 20 minutes
Cook: 15 minutes
Ingredients:
50g1 oz Unsalted butter, plus extra to grease
2 Tablespoons Cocoa Powder
1 Egg
1 Egg Yolk
60g/2oz Caster Sugar
50g/1 oz Plain Flour
50g/1 oz Chocolate (Minimum 70% Cocoa)
Directions:
1. Heat oven to 160 degrees / gas mark 4
2. Break the chocolate into squares and melt it with the butter in a bowl over a saucepan of hot water.
3. Take off the heat and leave to cool.
4. Whisk the egg, egg yolk and sugar with an electric mixer until well mixed.
5. Butter 2 ramekins, about 7.5cm in diameter. Dust well with the cocoa powder, then shake off any excess
6. Whisk the cooled chocolate mixture into the eggs and sugar mixture.
7. Sift the flour over the mixture, then fold in.
8. Divide between the 2 ramekins.
9. Bake for 15 minutes
10. Run a knife around the edge of each cake and turn out onto plates
11. Serve with cream or ice cream
When you take the cakes out of the oven, dont worry if the cakes still appear a little bit wet on the top and be a bit wobbly-its supposed to be
like this. So take care when running the knife around the edge of the cakes.
This cake comes guaranteed with quite a lot of the melted part in the middle, but if youd rather have more cake and less sauce in the middle,
just cook for an extra 2-3 minutes
Rich chocolate mousse cake
This is such a rich, dense, chocolate mousse cake that will take you straight to heaven. A thin slice of this is all you need and
youre sorted
Serves: 6
Prep: 20 minutes
Cook: 15 minutes
Ingredients:
4 eggs, separated
4 tablespoons caster sugar
3 tablespoons plain flour
1 tablespoon rum
200g/7oz plain chocolate
4 tablespoons milk
100g/3 oz butter, cubed
1 pinch of salt
Directions:
1. Line a 450g loaf tin with aluminium foil and fill a larger dish with water to make a double boiler.
2. Preheat the oven to 150 C / Gas 2 and leave the tin in the dish with water in the oven.
3. In a bowl, whisk the egg yolks with the sugar until white, then add the flour and rum.
4. In a saucepan, melt the chocolate in the milk over low heat then add the butter.
5. Remove from heat, add to the egg mixture and stir.
6. In a bowl, add a pinch of salt to the egg whites and whisk the egg whites until stiff, then add and gently stir into the chocolate mixture.
7. Pour into the loaf tin and bake for 35 minutes (I put something heavy on top of the loaf pan to prevent it from moving in the water pan while
cooking).
8. Once cooked, remove the tin and dish from the oven and leave in the water bath to cool. Once cool, then refrigerate for several hours before
devouring it!
Wet Cocoa Cake
This is a light alternative to heavy winter cakes, but not compromising on taste at all. After being baked to perfection, its
drenched in this sauce that makes it incredibly moist.
Serves: 8
Prep: 15 minutes
Cook: 45 minutes
Ingredients:
4 Medium Eggs
2 Cups of Caster (Or Granulated)/400g Sugar
1 Cup/250ml of Milk
1 Cup/225ml of Vegetable or Rapeseed or Sunflower Oil
2 Cups/250g Of Plain Flour
1 Tablespoon of Vanilla Sugar
1 Tablespoon of Baking Powder
2 Tablespoon of Good Quality Cocoa Powder
Pinch Of Salt
Desiccated Coconut To Decorate
Directions:
1. Whisk the eggs, vanilla sugar and sugar until its foamy and sugar has melted in.
2. Add the milk, oil and cocoa powder, whisk. Using a mug set aside a cupful of this mixture. Youll use it as the sauce later.
3. Sift in the flour and add the baking powder, a pinch of salt to the rest of the mixture.
4. Bake at 180C for about 45 minutes or until its risen and cooked thoroughly.
5. Once its baked pour the sauce (that you set aside before )all over the cake while its still hot and in the cake tin. Let it cool down and absorb
all the sauce.
6. Decorate with desiccated coconut if you like. Serve warm or at room temperature.
When baking this cake, or any other cakes, use room temperature eggs.
If youre not sure the cakes cooked, poke with a toothpick and it its dry when you take it out, the cake should be cooked.
Cinnamon Chocolate Souffl
Its very easy to make and very delicious.
Serves: 4
Prep: 10 minutes
Cook: 20 minutes
Ingredients:
A little melted butter and caster sugar for coating the souffl dish
75g (2 1/2 oz) plain chocolate
1 tablespoon milk
50g (2 oz) butter
40g (1 1/2 oz) plain flour
300ml/10oz milk
1/2 tsp cinnamon powder
5 eggs, separated into yolks and whites
2 tablespoons of caster sugar
Directions:
1. Preheat over to 400F/200C/gas mark 6.
2. Grease an 8/20cm souffl dish (or 4 small individual ramekins) with melted butter and dust with sugar.
3. Put 1 tablespoon of milk and the chocolate in a heat-proof bowl and melt over hot boiling water. Set aside.
4. Melt butter in a saucepan over gentle heat, then add the flour all at once; mix well and remove from the heat.
5. Add milk into flour mixture a little at a time, stirring constantly until the mixture forms a creamy paste.
6. Add melted chocolate, cinnamon and all five egg yolks. Mix well and set aside.
7. Whisk five egg whites and add sugar, 1 tablespoon at a time. Keep whisking until egg whites look like foamy bubbles.
8. Slowly add whisked egg whites into chocolate mixture. Pour into souffl dish and bake for 20 minutes.
9. Serve immediately.
Lemon tart
This lemon tart is the perfect ending to a perfect dinner. garnish slices with cream, a strawberry fan and a sprig of mint.
Serves: 12
Prep: 15 minutes
Cook: 35 minutes
Ingredients:
For the pastry:

75g/3 oz butter
4 tablespoons icing sugar
125g/4 oz plain flour
For the lemon filling:

3 eggs
200g/7 oz caster sugar
1 tablespoon lemon zest
4 tablespoons lemon juice
3 tablespoons plain flour
2 tablespoons icing sugar for dusting
Directions:
1. Preheat oven to 180 C / Gas mark 4.
2. Process butter, 4 tablespoons icing sugar and 125g flour in food processor 10 seconds, or blend with pastry blender. Pat dough evenly into
23cm tart tin.
3. Bake 12 to 15 minutes, until golden.
4. Meanwhile, combine eggs, caster sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot pastry
case.
5. Bake 15 to 20 minutes more, until firm. Let cool completely in tin. Dust with icing sugar and cut into 12 slices.

Calories 195
Protein 2.9 g
Sugars 20.7 g
Total Fat 7.1 g
Saturated Fat 4 g
Salt 74.9 mg
B utterm ilk B aked Chic ken
T eriyaki Chic ken W ings
Chic ken T etrazzini
Chic ken B reas ts S tuffed with Chees e, T om ato, and B as il
Chic ken S tir-Fry W raps
B arbec ued Chic ken on Garlic T oas t
S low-Cooker Chilli Chic ken T ac os
Chic ken T enders with Cream y Honey Mus tard
Light Chic ken P arm es an
S low-Cooked T ex-Mex Chic ken and B eans
Chic ken P otpie
B arbec ued Chic ken P izza
Roas t c hic ken
With its relatively inexpensive price, a light and adaptable flavour, chicken has always been a popular choice for families. The
only downside to it is that many of us have been in the been-there-done-that dinner, which can be a bit boring. But never fear! These
17 brilliant, easy-to-make chicken recipes zap this bird with first-class flavour without scaring off picky eaters.
Buttermilk Baked Chicken
Served with coleslaw or potato salad, this chicken dinner will feel like an indoor picnic and if there is any leftover chicken, you
can transform it into a great school lunch.
Serves: 4
Ingredients:
Vegetable oil, for baking sheet
8 slices white bread
buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
2 1/2 ounces grated Parmesan cheese
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry
Directions:
2. Generously rub a baking sheet with oil.
3. In a food processor, pulse bread until it turns into coarse crumbs.
4. In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
5. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
6. Place the chicken in the buttermilk mixture, turning to coat evenly.
7. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning
to coat evenly. Place coated chicken pieces on prepared baking sheet.
8. Bake until chicken is golden brown, about 35 minutes.

Calories 274.4
Total Fat 9.9g
Cholesterol 70.3mg
Sodium 583.2mg
Teriyaki Chicken Wings
Soy sauce, honey and rice vinegar and these wings will be glazed in this marvel of a coating. Sizzle away and accompany with
steamed fluffy long-grain rice and broccoli or green beans if you prefer.
Serves: 1
Ingredients:
4 (about 10 ounces) chicken wings, separated at joint

Coarse salt
Freshly ground pepper
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
long-grain white rice
small broccoli florets
Directions:
1. Heat broiler/grill with rack 4 inches from heat.
2. Arrange wings on an aluminium-foil-lined rimmed baking sheet (for easy clean-up).
3. Season with salt and pepper. Broil, turning once, until lightly browned and tender, about 20 minutes.
4. In a small bowl, whisk together soy sauce, honey, and vinegar. Reserve 2 tablespoons for dipping.
5. Remove wings from broiler; brush with remaining sauce.
6. Return to broiler, turning and brushing with sauce twice, until browned and glazed, 2 to 4 minutes. Brush with pan juices before serving.
Serving suggestion:
1. In a small saucepan with a tight-fitting lid, bring 1/2 cup water and 1/2 teaspoon salt to a boil; add rice and stir.
2. Cover and reduce heat to low, and simmer 15 minutes.
3. Scatter broccoli over rice; cover, and cook 5 minutes. Remove from heat without removing lid. Set aside to steam, off heat, 10 minutes.
4. Using a fork, gently fluff rice, mixing with broccoli. Serve wings with broccoli rice and reserved sauce on the side.

Calories 94
Total Fat 6.3g
Saturated Fat 1.7g
Cholesterol 23mg
Sodium 93mg
Dietary Fibre 0.1g
Protein 5.8g
Calcium 1%
Chicken Tetrazzini
This is one of the freezer-friendliest chicken recipes that will make you one casserole to serve four tonight, plus a second meal to
freeze and pull out when youre in a pinch.
It is also a delicious way to serve left over chicken, and feel completely satisfied afterwards. You can serve a green salad, baked
tomatoes or green beans as a side dish.
Serves: 8
Total Time: 1 hr 10 minutes
Oven Temp: 400F/200C/Gas Mark 6
Ingredients:
Pasta of your choice
Coarse salt
Ground pepper
6 tablespoon(s) butter
1 pound white mushrooms, trimmed and sliced 1 inch thick
all-purpose flour
12 ounces/285 ml milk
1 can (14 1/2-ounce) reduced-sodium chicken broth
dry white wine
2 tbs grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10-ounce) frozen peas, thawed and drained
Directions:
2. Bring a large pot of salted water to a boil for pasta.
3. In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper.
4. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
For the sauce:

5. In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute.
6. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season
with salt and pepper.
7. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well
to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan.
8. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
To freeze:
After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 7), cool to room temperature. Cover tightly with aluminium foil,
and freeze up to 3 months.
To bake from frozen:

Bake, covered with foil, at 400 degrees, until centre is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more.
Serve.
To bake from thawed:

Thaw overnight in fridge. Bake, covered with foil, at 400 degrees, until centre is warm, about 30 minutes. Uncover, and bake until top is
browned, about 20 minutes.
Nutritional information (per serving):

Calories 295
Saturated Fat 2.6g
Cholesterol 88mg
Sodium 532mg
Chicken Breasts Stuffed with Cheese, Tomato, and Basil
If you dont mind it, cooking on the bone makes the delicate white meat of chicken breasts stay moist.
Serves: 4
Total Time: 1 hr
Ingredients:
4 bone-in chicken breast halves (14 ounces each)
fresh basil leaves
drained oil-packed sun-dried tomato halves, about 8
2 cloves garlic , peeled
1 teaspoon finely grated orange zest
Coarse salt and ground pepper
2 ounces Fontina or mozzarella cheese, cut into four pieces
2 teaspoons olive oil
Directions:
2. Line a rimmed baking sheet with aluminium foil; set aside.
3. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside
to form a pocket (make sure you do not go through the other side).
4. On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and
spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
5. Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and
pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35
minutes.
6. Let chicken rest 5 minutes; remove toothpicks before serving.

Calories: 338.3
Total Fat: 7.5 g
Cholesterol: 144.4 mg
Sodium: 425.9 mg
Protein: 60.1 g
Chicken Stir-Fry Wraps
Slice the chicken breast in half horizontally; stack the thin halves, then thinly slice crosswise.
Serves: 4
Ingredients:
1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 lettuce leaves (about 2 heads)
Directions:
1. Season chicken with salt and pepper.
2. In a large non-stick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4
minutes.
3. Transfer to a plate. Repeat with remaining chicken.
4. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4
minutes (reduce heat if browning too quickly).
5. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
6. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce
cups.

Calories 279
Total Fat 10g
Dietary Fibre 2g
Sugars 4g
Protein 35g
Barbecued Chicken on Garlic Toast
This is a super-indulgent sandwich enchanting us with its southern charm-its a top pick for most convenient chicken dish. Its
got your favourites-rotisserie chicken and BBQ sauce- brilliant be it winter time .or picnic time.
Serves: 4
Ingredients:
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
14 ounces bottled barbecue sauce
3 tablespoon(s) butter, room temperature
1 clove garlic , crushed with a garlic press
8 slices white sandwich bread
Directions:
1. Heat broiler/grill, with rack set 4 inches from heat. In a medium saucepan, cook chicken and barbecue sauce over medium until heated through,
6 to 8 minutes.
2. Meanwhile, in a small bowl, combine butter and garlic; season with salt and pepper. Spread one side of each slice of bread with garlic butter.
Place on a baking sheet, buttered side up.
3. Broil until golden brown, 1 to 3 minutes, then turn over, and broil until light brown, about 1 minute longer.
4. To serve, sandwich chicken mixture between slices of bread.
Slow-Cooker Chilli Chicken Tacos
This recipe delights your heart with a fall-apart sumptuous chicken thigh meat, ideal to just dig in with a salad on the side or as a
tacos or sandwich filling.
Serves: 4
Total Time: 4 hours
Ingredients:
2 pounds (about 6) boneless, skinless chicken thighs
4-8 cloves garlic, thinly sliced
prepared tomato salsa, plus more for serving (optional)
1 to 2 tablespoons chopped canned chipotle chiles in adobo
1 tablespoon chilli powder
8 hard corn taco shells
Cilantro/coriander, shredded cheese, lime wedges, and sour cream, for serving (optional)
Directions:
1. In slow cooker, combine chicken, garlic, salsa, chillies, chilli powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on
low, 8 hours).
2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices.
3. Serve in taco shells, with toppings, if desired.

Calories 170
Total Fat 7g
Cholesterol 30mg;
Sodium 310mg;
Protein 12g;
Chicken Tenders with Creamy Honey Mustard
This is fast food you shouldnt feel guilty about eating. Children and grown-ups alike will love not only the crispy chicken, but
also dipping it (and some veggie sticks) in the sweet, tangy sauce.
Serves: 4
Ingredients:
1/3 cup/80g all-purpose flour
1 large egg, lightly beaten
4 cups/950g crisp rice cereal
2 tablespoon(s) olive oil
1 1/2 pound(s) chicken tenders (tenderloins)
reduced-fat sour cream
2 tablespoon(s) Dijon mustard
1 tablespoon(s) honey
4 medium carrots, cut into sticks
1 cucumber, halved lengthwise, seeded, and cut into sticks
Directions:
1. Preheat oven to 475F/250C/Gas mark 9.
2. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper.
3. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
Coat chicken:
4. First in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere.
5. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
6. Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper.
7. Serve tenders and vegetables with creamy honey mustard on the side.

Calories 503.1
Total Fat 14.6 g
Saturated Fat 4.3 g
Cholesterol 163.4 mg
Sodium 482.3 mg
Dietary Fibre 2.8 g
Sugars 10.8 g
Protein 46.0 g
Light Chicken Parmesan
Shhhhhh-I have the secret-heres the secret-its all in the breading: You should only bread one side of the chicken, plus,
substitute white bread for whole-wheat and just use the egg white.
Ingredients:
2 slices whole-wheat sandwich bread, torn into pieces

1 tablespoon grated Parmesan cheese
1 teaspoon olive oil
2 tablespoon(s) all-purpose flour
1 large egg white
4 (6 to 8 ounces each) boneless, skinless chicken breast halves
3 ounces shredded part-skim mozzarella
1 can whole peeled tomatoes in puree
1-5 cloves garlic, minced
Directions:
1. Preheat oven to 425F/220C/Gas Mark 7, with rack in upper third.

2. Line a rimmed baking sheet with aluminium foil; set aside.
3. In a food processor, place bread, Parmesan, oil, and a pinch each salt and pepper. 4. 4. Pulse until coarse crumbs form; transfer to a
shallow bowl. Place flour in a second shallow bowl; season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until
frothy.
5. Dip top side of a chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to
adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until
breadcrumbs are crisp and browned, 8 to 10 minutes.
6. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4
minutes.
7. Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper. Bring to a boil, reduce
to a simmer, and cook until sauce has thickened, 6 to 8 minutes.
8. Serve chicken with a generous amount of tomato sauce.

Calories 146
Total Fat 4.8g
Saturated Fat 1.6g
Trans Fat 0g
Cholesterol 42mg
Sodium 185mg
Total Carbohydrates 10.5g
Dietary Fibre 3.1g
Sugars 6.5g
Protein 16.1g
Slow-Cooked Tex-Mex Chicken and Beans
This is a forget-me-not stress-free chicken stew. Use a high-quality salsa to save time without skimping on flavour.
Serves: 4
Total Time: 4 hr
Ingredients:
1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
2 tablespoons chopped canned chipotle chiles in adobo sauce
2 tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
reduced-fat sour cream, for serving
chopped fresh cilantro, for serving
Directions:
1. In a slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture.
Scatter onion and bell pepper on top of chicken.
2. Cover and cook on low heat for 8 hours. Do not open lid or stir.
3. Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and coriander.

Calories 460
Saturated Fat 3.7 g
Dietary Fibre 10.1 g
Chicken Potpie
This delicious recipe doesnt actually need an introduction.
Serves: 4
Ingredients:
4 boneless, skinless chicken breast halves
4 boneless, skinless chicken thighs
1 medium onion, coarsely chopped
2 ribs celery, cut crosswise into 1-inch pieces
3 carrots, coarsely chopped
Coarse salt and freshly ground pepper
4 sprigs fresh thyme
2 clove(s) garlic, crushed
1 cup baby carrots
1 cup frozen green peas
1 cup fresh or frozen pearl onions
4 tablespoons plus 1 teaspoon unsalted butter
2 cups cremini mushrooms, trimmed and cut into quarters
4 tablespoon(s) all-purpose flour
1 cups heavy cream
1 teaspoon(s) hot sauce, such as Tabasco
1 1/2 teaspoon(s) Worcestershire sauce
2 sheets frozen puff pastry
1 large egg, beaten
Directions:
1. Preheat oven to 425F/220C/Gas Mark 7
2. Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap
thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil.
Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes.
3. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.
4. Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender,
about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30
seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.
5. Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool.
6. Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside.
In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and
heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes.
7. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables;
toss to combine.
8. Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls,
crimping edges as desired. Cut a slit in the centre of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.
9. Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes.
10. Let stand 5 minutes before serving.

Calories 484
Total Fat 29.1g
Cholesterol 41mg
Total Carbohydrates 42.7g
Barbecued Chicken Pizza
If youre lucky enough and have a pizza stone, place it in the preheating oven. After assembling the pie on the baking sheet, slide
it onto the stone, and bake as directed. To make it really easy, look for ready-made pizza dough in your local supermarket.
Serves: 4
Oven Temp: 450F/230C/Gas Mark 8
Ingredients:
Olive oil, for baking sheet
All-purpose flour, for dusting
1 pound(s) store-bought frozen pizza dough, thawed
shredded cooked chicken
cup store-bought barbecue sauce
2 cups shredded Monterey Jack cheese
1 large zucchini, halved lengthwise and thinly sliced
1 small onion, halved and thinly sliced
Coarse salt
Ground pepper
Directions:
1. Preheat oven to 450 F/230C/Gas Mark 8.
2. Lightly oil a large baking sheet; set aside.
3. On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic
to work with, let rest a few minutes). Transfer to prepared baking sheet.
4. In a medium bowl, combine chicken and barbecue sauce. Leaving a 1-inch border, scatter chicken mixture evenly over dough; sprinkle with
cheese, then zucchini and onion.
6. Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.
7. You can involve your little ones in this exciting project.

Total Fat 5.07g
Cholesterol 25.36mg
Sodium 565.21mg
Total carbs 24.64g
Protein 8.70g
Roast chicken
One of lifes tastiest dishes
Serves 4
Ingredients:
1 pound/450g roasting potatoes, cut into 1/8 pieces
2 zucchini, cut into 1/2-inch rounds
2 yellow squash, cut into 1/2-inch rounds
1 pint whole cherry or grape tomatoes
3 cloves garlic minced
1 tbsp. Herbs de Provence
1/2 cup extra virgin olive oil
4 tsp. salt, divided in half
2 tsp. pepper, divided in half
1 chicken, leave whole **preferably free range chicken
3 tbsp. olive oil
1 lemon, cut in half
1 bunch fresh thyme
Directions:
2. Place all cut vegetables in a large roasting pan and combine garlic, Herbs de Provence, extra virgin olive oil and half of salt and pepper.
Toss until well coated.
3. Prepare the chicken by evening spreading olive oil over the entire chicken. Place lemon and thyme in the crevice of the bird and season with
remaining salt and pepper.
4. Place roasting pan in oven and cook for 15 minutes.
5. Reduce the heat to 350F/180C/Gas Mark 4, and continue to cook until all of its juices run clear (figure 15-20 minutes per pound).
6. Allow the chicken to rest for about 20 minutes before cutting.
7. Remove the chicken from the bone and serve with the roasted vegetables.

Serving Size 1 cup, cooked, diced, without skin
Calories 254
Saturated Fat 2.731g
Sodium 551mg
Protein 38.73g
Under 30 minutes
Fas t Roas t P ork with Ros em ary and Caram elis ed A pples
Om elette
Chines e S tir-fried P rawns with P urple S prouting B roc c oli and Cas hews
E ggs en Coc otte
Cauliflower with T wo Chees es and Crm e Fraic he
Grilled P olenta with S age, P arm a Ham and Melted Fontina Chees e
A ngel-hair P as ta with T hai S pic ed P rawns
B utter B ean, B ac on and P ars ley S oup
Fried S kate W ings with V ery Quic k Hom em ade T artare S auc e
P ork S troganoff with T hree Mus tards
P um pkin S oup with T oas ted S weet c orn
S alm on and Caper Fis h Cakes
P roven ale c rus ted c od with P roven ale T om atoes
Quic k W inter Cas s erole
S peedy Midweek Meatballs with P as ta
T urkey and Mus hroom Ris otto
Ric h Chic ken Cas s erole
B es t Grilled P ork Chops
Chic ken S c hnitzel
Cajun S pic ed P ork Chops
T hai S team ed Mus s els
Mediterranean P as ta
B ow T ies with S aus age, T om atoes and Cream
Chic ken E nc hiladas
S aus age Fried Ric e
E as y Chic ken Cac c iatore
Quic k and E as y 20-Minute Chic ken P os ole
T exan Ranc h Chic ken
B aked S alm on Dijon Fillets
20 Minute Cream y P es to Chic ken and B ow T ies
Forget the ready meals, you can still put together a supper dish in minutes. You may be rushing or just not fancy cooking, but not
to worry, theres always a solution!
Some of these recipes might take a while to cook, but preparation wise theyre fantastically quick!
Fast Roast Pork with Rosemary and Caramelised Apples
Can you believe you can serve a roast for 6 people in about 40 minutes? You better believe it!
Its also delicious, easy-peasy, can be prepared in advance and, once youve tried it, youll look forward to making it again.
Serves 6
Ingredients:
2 thick British pork fillets (weighing 12 oz/350 g each after trimming)
1 rounded tablespoon fresh rosemary leaves
500g Coxs apples (about 3 large apples), skins left on, cored and cut into 6 wedges each, or quartered if they are small
2 cloves garlic, peeled and cut into thin slices
1 oz (40 g) butter
1 tablespoons cider vinegar
1 small onion, peeled and finely chopped
1 level tablespoon Demerara sugar
225ml/7oz Waitrose Vintage English cider
2 heaped tablespoons half-fat crme frache
salt and freshly milled black pepper
Directions:
1. Pre-heat the oven to gas mark 8/450F/230C.
2. Using a small, sharp knife, make little slits all over the pork and push the slivers of garlic into them, turning the fillet over so the garlic is in on
both sides.
3. Place the rosemary leaves in a mortar and bruise them with a pestle to release their fragrant oil, then chop them very finely. Now melt the butter
and combine it with the cider vinegar, then brush the meat with some of this mixture, sprinkle with half the rosemary and season with salt and
pepper. Scatter the onion over the buttered baking tray and place the pork on top.
4. All this can be prepared in advance, then covered with cling film.
5. When you want to cook the roast, prepare the apples by tossing them with the remaining cider vinegar and butter mixture, then arrange them all
around the pork on the baking tray and sprinkle with the sugar and the rest of the rosemary.
6. Place the baking tray in the oven on a high shelf and roast for 25-30 minutes (this will depend on the thickness of the pork), until the pork is
cooked and there are no pink juices. After that, remove the baking tray from the oven and transfer the pork and apples to a hot serving dish, cover
with foil and keep warm. Meanwhile, pour a little of the cider on to the tray, over the heat, to loosen the onions and juices from it, then pour into a
saucepan over a medium heat, add the rest of the cider and let it bubble and reduce by about a third this will take about 5 minutes.
7. Then whisk in the crme frache, let it bubble a bit more and add some seasoning. After the pork has rested for about 10 minutes, transfer it to a
board and carve it into thick slices, then return them to the serving plate to rejoin the apples.
8. Pour the sauce over and serve as soon as possible. Roast potatoes are particularly good with this.
Omelette
Eggs may be dressed in a multiplicity of ways, but seldom more relished in any form than in a well made, expeditiously served
omelette. So says Victorian cookery writer Eliza Acton, and things have not changed. Omelette is one of lifes simplest, quickest and
tastiest pleasures.
Serves 1
Ingredients:
2-3 large eggs per person
level teaspoon butter
teaspoon flavourless oil
1 rounded tablespoon grated cheddar or grated Gruyere
seasoning
Fresh parmesan
You will also need a heavy-gauge aluminium omelette pan with a base measurement of 15cm/8 inches
Directions:
1. Have everything ready before you begin: bowl, eggs, omelette pan, fork, tablespoon, seasoning, butter and oil. Put the plates in a warm
oven.
2. Break the eggs carefully into a bowl, add seasoning, then gently combine the yolks and whites with a fork dont overbeat them, combine is
the word you need to think of here.
3. Turn the heat to medium, place the pan over the heat and let it get quite hot (about half a minute). Now add the butter and oil and, as soon as
it melts, swiftly swirl it round, tilting the pan so that the base and the sides get coated. Now turn the heat up to its highest setting. When the butter is
foaming, pour the eggs into the pan, tilting it to and fro to spread the eggs evenly over the base. Then leave it on the heat without moving it for a
count of five.
4. After 5 seconds a bubbly frill will appear round the edge. Tilt the pan to 45 and, using a tablespoon, draw the edge of the omelette into the
centre. The liquid egg will flow into and fill the space. Now tip the pan the other way and do the same thing.
5. Keep tilting it backwards and forwards, pulling the edges in with the spoon and allowing the liquid egg to travel into the space left all this
will take only half a minute.
6. Sprinkle with the grated cheddar or gruyere. Soon there will be just a small amount of liquid left, just on the surface, so now is the time to
start folding.
7. Tilt the pan again and flip one side of the omelette into the centre, then fold again. Take the pan to the warm plate, and the last fold will be
when you tip the omelette out on to the plate and sprinkle with freshly grated parmesan.
Remember that an omelette will go on cooking, even on the plate, so its best to serve it straight away.
Chinese Stir-fried Prawns with Purple Sprouting Broccoli and Cashews
Purple sprouting broccoli is a delight to your taste buds, just like runner beans, so make the most of it when its in season. Its
delicious steamed and tossed with butter, chopped small and lightly cooked or if you fancy a change it tastes fantastic in stir-fries
with its crunchy textured with toasted edges.
Serves 2
Ingredients:
18 raw, shelled tiger prawns (about 8 oz/225 g)
7oz /200g purple sprouting broccoli, cut on the diagonal into slices in /1 cm thick and 1in/2.5 cm long, florets separated
2oz/50 g unsalted cashews, halved
1 level tablespoon corn flour
a good pinch cayenne pepper
2 tablespoons Japanese soy sauce
2 tablespoons groundnut oil or other flavourless vegetable oil
1-2 fat garlic clove, peeled and chopped
1 level dessertspoon grated fresh root ginger
2oz/50 g shiitake mushroom caps (weight after removing the stalks), thickly sliced
4 tablespoons rice wine
2 spring onions, cut into 1 inch/2.5cm shreds, including the green parts
You will also need a frying pan with a diameter of 10in/25cm or a wok with a lid.
Directions:
1. Begin by placing the corn flour and cayenne in a bowl. Mix well, then toss the prawns into the bowl and mix well again, using your hands, until
all the prawns are well coated. Now sprinkle in the soy sauce and mix once again until theyve all been coated with that, too. Then cover the bowl
and leave in a cool place for about 30 minutes.
2. Next, heat about a tablespoon of the groundnut oil (or other flavourless oil) in the pan or wok over a high heat. When its really hot, add the
cashews and stir-fry for 30 seconds or until golden, then remove them to a plate. Now add the prawns and stir-fry for about 2 minutes, keeping them
on the move and tossing them about all the time, until they turn pink. Then remove them to the plate, too, and keep warm.
3. Next, add the remaining oil to the pan, along with the garlic and ginger. Let it cook for 30 seconds, and then add the broccoli, mushrooms
and 1/2 level teaspoon of salt. Stir-fry these over a high heat, again tossing them all around, for about a minute.
4. Now return the prawns and nuts to the pan, turn the heat down to medium, add the rice wine and 2 tablespoons of water and sprinkle in half
of the spring onion shreds. Then put a lid on the pan and cook for a further minute. Serve absolutely straight away, with the rest of the spring onion
sprinkled over. Plain boiled rice would be a good accompaniment.
Tip:
You can change the prawns for chicken if you prefer, or serve it with egg noodles.
Eggs en Cocotte
The classic French name for this type of egg dish is oeufs en cocotte, named after the dishes in which the eggs are cooked,
called ramekins and look like mini souffl dishes with enough space for baking one egg. In the following recipe you have the basic
method for baking eggs in ramekins. You can use instead of a knob of butter, a tablespoon of double cream, soured cream, crme
frache or, for a lower-fat version, Greek yoghurt works brilliant. For an added twist, you could sprinkle a dessertspoon of grated
cheese on top of the cream. For an even more luxurious version, you could put under the egg lightly cooked asparagus tips or
cooked, chopped leeks. You could also use chopped smoked salmon or lightly cooked flakes of smoked haddock.
Serves 2 as a starter
Ingredients:
2 large, fresh eggs
about 1 oz /25 g butter
Directions:
1. Pre-heat the oven to gas mark 4/350F/180C.
2. You will also need two ramekins with a 3inch/7.5 cm diameter, 1 inches/4 cm deep, well buttered, and a baking tin measuring 11 x 8
inches (28 x 20 cm), 2 inches/5 cm deep.
3. First boil some water. Break an egg into each ramekin, season, then put a knob of butter on top of each yolk. Place the dishes in the baking
tin, then pop it on the centre shelf of the oven and pour enough boiling water into the tin to come halfway up the sides of the dishes.
4. Now let the eggs bake for 15 minutes if you like them soft and runny, or 18 minutes if you like them more set.
Remember that they go on cooking in the dishes as they leave the oven and reach the table.
Cauliflower with Two Cheeses and Crme Fraiche
The beauty of this recipe is that you dont need to make a white sauce for this one half-fat crme frache is magic and you can
simmer it into a creamy sauce in moments. You can have this as an accompanying vegetable for four, or it could be a main course for
two served with rice, and why not try it with penne pasta England meets Italy, sort of thing!
If you are a vegetarian and fancy this dish you might like to know that a vegetarian parmesan-style.
Serves: 4 as a vegetable or 2 for supper
Ingredients:
1 medium cauliflower, separated into florets
1 oz (40 g) Parmesan (Parmigiano Reggiano), finely grated, plus 1 heaped tablespoon extra to finish
1 oz (40 g) Gruyre, finely grated
2 heaped tablespoons half-fat crme frache
2 bay leaves, torn in half
a little freshly grated nutmeg
2 spring onions, very finely chopped, including the green parts
pinch cayenne pepper
You will also need an ovenproof baking dish measuring 7 inches (19 cm) square and 2 inches (5 cm) deep.
Directions:
1. Place the cauliflower florets and a few of the inner leaves in a steamer with the pieces of bay leaf tucked amongst it.
2. Pour in some boiling water from the kettle, add some freshly grated nutmeg and salt, then cover and steam the cauliflower till tender about
12 minutes.
3. After this time, test the thickest parts with a skewer to see if they are tender, and then remove it to the baking dish and cover with a cloth to
keep warm.
4. Now pour 3 fl oz (75 ml) of the steaming water into a saucepan, add the crme frache and simmer, whisking well, until it has thickened very
slightly, then add the cheeses. Heat this gently for about 1 minute, whisking, until the cheeses have melted, then season the sauce to taste.
5. Now pour the sauce over the cauliflower and scatter the spring onions and remaining Parmesan over, then sprinkle with the cayenne. Finally,
place the dish under the hot grill until the cauliflower has browned and the sauce is bubbling.
Grilled Polenta with Sage, Parma Ham and Melted Fontina Cheese
You can find ready-made polenta in almost any supermarket now and not only is it great, its relatively cheap and hassle free that
will help you create an amazingly good first course for six or light lunch for two in what seems like only moments.
Serves: 2
Ingredients:
9 oz (250 g) or x 500g pack ready cooked polenta (you buy it in one block)
6 sage leaves
6 slices Parma ham (85 g pack)
3 oz (75 g) Fontina or Gruyre cheese, cut into 6 slices
You will also need a 10 x 12 inch (25.5 x 30 cm) baking sheet, lightly oiled.
Directions:
1. Pre-heat the grill to its highest setting for 10 minutes.
2. Measure the olive oil into a saucer.
3. Cut the polenta into six inch (1 cm) slices and arrange these on the baking sheet, side by side.
4. Brush each piece with olive oil, season generously with salt and freshly milled black pepper.
5. If youre cooking for two they can be joined into threes; if not leave a gap in between each one, then place the baking sheet under the grill
about 4 inches (10 cm) below the heat source. Time it for about 3 minutes.
6. Loosely roll up the pieces of Parma ham and when the 3 minutes is up place a rolled-up piece of ham on top of each polenta slice. Place a
slice of cheese on top of the Parma ham and then dip the sage leaves into the remaining olive oil and lay on them on top of the cheese.
7. Pop the baking sheet back under the grill and give it another 3-4 minutes or until the cheese is bubbling and turning golden and the sage
leaves are crisp.
8. Serve immediately with some warm ciabatta bread.
Angel-hair Pasta with Thai Spiced Prawns
Capellini or angel-hair pasta is, as the name suggests, the very finest shreds of pasta and can be found in the main
supermarkets. The recipe is spicy, pungent and just the thing to make use of some previously prepared Thai Red Curry Paste.
Serves: 2 as a main course or 4 as a starter
Ingredients:
6 oz (175 g) angel-hair pasta
2 packs prawns (see above)
4 slightly rounded tablespoons Thai Red Curry Paste
2 tablespoons light olive oil
5 cloves garlic, chopped
2 large tomatoes, skinned, de-seeded and chopped
grated zest and juice 1 lime
7 fl oz (200 ml) dry white wine
salt
To garnish:
3 tablespoons chopped fresh coriander
a few paper-thin slices of fresh lime, cut in half
Directions:
1. A couple of hours before you intend to serve the pasta, place the Thai Red Curry Paste in a bowl, add the prawns and toss them around so
that they get a good coating of sauce. Cover the bowl with Clingfilm and leave in the fridge for a couple of hours for the prawns to soak up the
flavourful marinade.
2. When youre ready to start cooking, heat up 2 tablespoons of oil in a frying pan and gently cook the garlic for 1 or 2 minutes or until its pale
gold, then add the chopped tomatoes, lime zest and juice and wine and keeping the heat high, let the sauce bubble and reduce for about 8 minutes.
3. Add the prawns and paste to the sauce and when its bubbling again, turn the heat down and let it cook gently for another 3 minutes or until it
has reduced and thickened.
4. Put a lid on the pan and keep the sauce warm while the pasta is cooking.
5. Make sure you have two serving plates warming, and then bring a large saucepan of salted water up to a fast boil. Push the pasta down into
the boiling water and time it for 3 minutes only.
6. As soon as the 3 minutes are up, spoon the pasta (using a spoon and fork, or a proper pasta server) directly on to the plates. Dont worry
about the wetness as this will soon evaporate: if you drain this pasta in the normal way, because its so fine it sticks together and becomes
unmanageable.
7. Quickly spoon the sauce and prawns over the pasta, sprinkle on the coriander, add the lime slices and serve presto pronto!
Butter Bean, Bacon and Parsley Soup
Butter beans, boiled on their own (as I remember them at school) tend to be dull, but they make a good, thick, creamy soup and
have the great virtue of being able to absorb other flavours really well.
Serves: 4
Ingredients:
8 oz (225 g) dried butter beans
4 oz (110 g) smoked streaky bacon, derinded and chopped
3 tablespoons chopped fresh parsley, to serve
2 tablespoons groundnut oil or other flavourless oil
1 bay leaf
1 oz (25 g) butter
1 onion, finely chopped
1 leek, trimmed, cleaned and finely chopped
2 celery stalks, finely chopped
1 large clove garlic, crushed
about 5 fl oz (150 ml) milk
Directions:
1. Soak the beans overnight in a pan by covering them with cold water, or, using the same amount of cold water, bring them up to the boil, boil
for 10 minutes and leave them to soak for 2 hours.
2. When the soaking is done, drain the beans.
3. Heat 1 tablespoon of the oil in a medium saucepan and cook the bacon for 5 minutes or until lightly crisp and golden.
4. Add the bay leaf and 1 pints (1 litre) water to the pan with the drained beans.
5. Bring to the boil, partially cover, and simmer gently for 20-30 minutes or until the beans are tender, skimming off any scum that appears on
the surface.
6. In the mean time, heat the butter and remaining oil in a large saucepan and add the chopped onion, leek and celery. Stir to coat everything
with butter and oil, and cook over a low heat for about 10 minutes.
7. Tip in the bacon, along with the cooked beans and their cooking liquor, discarding of the bay leaf.
8. Add the garlic, cover and continue simmering for a further 10 minutes or until the beans and vegetables are soft, then mash the beans
against the sides of the pan with a large fork to thicken the soup.
9. Stir in the milk, season with salt and a generous grinding of freshly milled black pepper and stir everything together, before adding the
chopped parsley to serve.
Fried Skate Wings with Very Quick Homemade Tartare Sauce
People are scared of skate which is, in my opinion- and I am not a great fish lover, one of the finest and most delicious fish of all.
But do not fear: the flesh slides away from those ribby, gelatinous bones with simplicity and ease, so do give it a try. I love it tartare
sauce! This sauce is mayonnaise based, and in this case is made quickly, using a whole egg and a food processor or blender. The
sauce will keep in the refrigerator for up to a week.
And you can serve it with any other plain-grilled fish or with fishcakes.
Serves 2
Ingredients:
1 lb (450 g) skate wings (2 small, or 1 large and cut in half)
1 heaped tablespoon seasoned flour
2 tablespoons light olive oil
For the tartare sauce:
1 large egg
level teaspoon Maldon sea salt
1 small clove garlic, peeled
level teaspoon mustard powder
6 fl oz (175 ml) light olive oil
1 dessertspoon lemon juice
1 level tablespoon fresh flat-leaf parsley leaves
1 heaped tablespoon salted capers, rinsed and drained
4 cornichons (baby gherkins)
freshly milled black pepper
To serve:
a few sprigs fresh flat-leaf parsley
1 lemon, sliced into wedges
Directions:
1. Begin by making the tartare sauce. Break the egg into the bowl of the processor, add the salt, garlic and mustard powder. Add the oil in a
thin, steady trickle, pouring it as slowly as you can- it only takes about 2 minutes.
2. When the oil is in and the sauce has thickened, add some pepper and all the other ingredients.
3. Switch on the pulse button and pulse until the ingredients are chopped as coarsely or as finely as you want. Taste to check the seasoning,
and then transfer to a serving bowl.
4. When you are ready to cook the skate wings, take the frying pan and put it over a gentle heat to warm up while you wipe the fish with kitchen
paper and coat them with a light dusting of the seasoned flour. Turn the heat up to high, add the oil to the pan and, as soon as its really hot, add the
skate wings.
5. Reduce the heat to medium and fry them for 4-5 minutes on each side, depending on their size and thickness. To test if they are cooked,
slide the tip of a sharp knife in and push to see if the flesh parts from the bone easily and looks creamy-white.
6. When the fish is ready, remove it to warm serving plates, garnish with the parsley and serve with the tartare sauce and lemon wedges to
squeeze over.
For a change to the tartare sauce, replace the lemon juice and parsley with lime juice and fresh coriander.
Pork Stroganoff with Three Mustards
This is a five-star dish for two people, with the added bonus that it only takes about 20 minutes to prepare from start to finish. You
can keep it simple and serve it with plain boiled basmati rice and a salad of tossed green leaves.
Serves 2
Ingredients:
12 oz (350 g) pork tenderloin
1 level teaspoon mustard powder
1 heaped teaspoon grain mustard
1 heaped teaspoon Dijon mustard
4 oz (110 g) small open-cap mushrooms
7 fl oz (200 ml) crme frache
1 dessertspoon groundnut oil
oz (10 g) butter
1 small onion, peeled, halved and thinly sliced
3 fl oz (75 ml) dry white wine
Directions:
1. Prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and inch (5 mm) wide. Prepare the mushrooms by slicing
them through the stalk into thin slices.
2. In a small bowl, mix together the three mustards with the crme frache and, when youre ready to cook the pork, take the frying pan and heat
the oil and butter together over a medium heat.
3. Add the onion slices and fry them gently for about 2-3 minutes until theyre soft.
4. Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest setting and, when its smoking hot, add
the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Add the mushrooms and toss
them around to cook very briefly until their juices start to run.
5. Return the onion slices to the pan and stir them in.
6. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the crme frache.
7. Stir the whole lot together and let the sauce bubble and reduce to half its original volume.
Serve immediately spooned over rice.

Pumpkin Soup with Toasted Sweet corn
With recipe you will create a fine combination between the soft, velvety texture of the pumpkin and the toasted sweet corn, giving
birth to a deliciously creamy soup with contrasting flavour and some crunch.
Serves 6
Ingredients:
1 lb 8 oz (700 g) pumpkin or butternut squash, peeled, deseeded and chopped into 1 inch (2.5 cm) dice
1 lb 4 oz (570 g) sweet corn (off the cob weight, from 5-6 cobs)
1 oz (25 g) butter
1 teaspoon melted butter, for the sweet corn
1 medium onion, peeled and finely chopped
10 fl oz (275 ml) whole milk
1 pints (725 ml) stock made with Marigold Swiss Bouillon vegetable powder
Directions:
1. Melt the butter in the saucepan, add the onion and soften it for about 8 minutes.
2. Add the chopped pumpkin (or butternut squash), along with half the sweet corn, then give everything a good stir and season with salt and
pepper.
3. Put the lid on and, keeping the heat low, allow the vegetables to sweat gently and release their juices this should take about 10 minutes.
4. Pour in the milk and stock and simmer gently for about 20 minutes. Put the lid partly on because, with the presence of the milk, it could boil
over.
5. Pre-heat the grill to its highest setting for 10 minutes.
6. Mix the rest of the sweet corn with the melted butter, spread it out on a baking tray, season with salt and pepper and pop it under the hot grill
about 3 inches (7.5 cm) from the heat it will take about 8 minutes to become nicely toasted and golden, but remember to move the sweet corn
around on the baking tray halfway through.
7. When the soup is ready, pour it into a food processor or blender and blend it to a pure, leaving a little bit of texture as it doesnt need to be
absolutely smooth.
You might need to do this in 2 batches.
Serve the soup in warm bowls with the toasted sweet corn sprinkled over.
Salmon and Caper Fish Cakes
The origin of this recipe is Jewish in which the cakes are coated in matzo meal before frying. If you dont have that, whole-wheat
or even plain flour will do too.
If you can plan ahead you can arrange to make enough mashed potato at a previous meal to cover this one as well.
Serves: 1
Ingredients:
3 oz (100 g) tin of red salmon
approximately 4 oz (110 g) mashed potato
level teaspoon dried dill
1 dessertspoon lemon juice
lemon segments, to garnish
cayenne pepper
freshly grated nutmeg
1 egg, hardboiled, chopped small
1 dessertspoon capers, drained and chopped a bit
1 heaped tablespoon chopped parsley
flour seasoned with salt and pepper
2 tablespoons groundnut oil
watercress, to garnish
Directions:
1. Begin by stirring the dill into the lemon juice to soak for 5 minutes.
2. Drain off the oil from the salmon and take off any skin and bone. In a mixing bowl, mash it down with a fork, season with salt and pepper, and
add the lemon juice plus dill, a good pinch of cayenne and a grating of nutmeg.
3. Add the mashed potato, chopped hardboiled eggs, capers and parsley and carry on mixing with the fork until everything is thoroughly
blended.
4. Taste to check the seasoning.
5. Take about one-third of the mixture and shape it into a round cake using your hands; do the same with the rest of the mixture, then coat each
fish cake with the seasoned whole-wheat flour.
6. Heat the oil in a frying-pan, then shallow-fry the cakes for a few minutes on each side till theyre a nice golden colour, drain on kitchen paper
and serve garnished with sprigs of watercress and segments of lemon to squeeze over.
Serve these with rice cooked with onion then garnished with chopped parsley and flavoured with lemon juice yum yum!
Provenale crusted cod with Provenale Tomatoes
The wonder of this recipe is that its an all-in-one meal cooked under the grill; you might also need a few new potatoes and a
green salad to accompany it.
Serves: 1
Ingredients:
1 piece of cod or fresh haddock weighing 6-8 oz (175-225 g)
2 medium ripe red tomatoes
2 tablespoons breadcrumbs
1 level tablespoon fresh chopped herbs (a mixture of parsley, thyme and tarragon or if these are not available use level teaspoon dried
thyme, level teaspoon dried tarragon and 1 tablespoon parsley)
1 clove of garlic, crushed
grated zest of half a lemon
juice of half a lemon
a little extra oil
Directions:
1. Pre-heat the grill.
2. In a basin, mix the breadcrumbs, herbs, garlic and lemon zest with half the lemon juice and the 2 tablespoons of olive oil until thoroughly
blended. Then season well with salt and freshly milled pepper.
3. Oil a small baking sheet or fireproof gratin dish, then place the fish on this along with the tomatoes cut into halves. Spread two-thirds of the
breadcrumb mixture over the fish, pressing it firmly into the flesh. Spoon the rest over the tomato halves.
4. Sprinkle a few more drops of olive oil over everything, then place the whole lot under the grill at the position furthest away from the heat
and grill for 10-15 minutes or until the fish is cooked and the crust is crisp.
Serve straight away with the rest of the lemon juice sprinkled over the fish.
Quick Winter Casserole
A cold winter day requires a lovely warming casserole.
This recipe is a quick fix where you can use a can of Heinz Scotch Broth Soup to create a dish that will warm you up in no time!
Serves: 4
Prep 10 minutes
Cook 25 minutes
Ingredients:
small butternut squash
2 carrots
2 small leeks
3 large tomatoes
Dried mixed herbs
tablespoon vegetable oil
175 vegetable stock
1 can Heinz Scotch Broth Soup
1tablespoon wholegrain mustard
small cabbage
Directions:
1. Brown the butternut squash, peeled and cut into bite sized cubes, sliced carrots, and sliced leeks, in the vegetable oil heating up in a
saucepan.
2. Add the roughly chopped tomatoes and mixed herbs.
3. Add the stock and cook for 10 minutes.
4. Add the can of Heinz Scotch Broth Soup, mustard and chopped cabbage.
5. Cook for a further 5 minutes.
Season well and serve with mash.

Speedy Midweek Meatballs with Pasta
This is a cheat recipe where you use everything pre-made, but it tastes fantastic and it only takes 20 minutes to have it ready and
it will work great with any meat.
Serves: 4
Prep 10 minutes
Cook 15 - 20 minutes
Ingredients:
12 readymade pork meatballs
2 cloves of garlic
1 onion
200g mushrooms
2 red peppers
1 can of Heinz Cream of Tomato
Worcestershire Sauce
1 tablespoon dried mixed herbs
300g spaghetti
Directions:
1. In a large non stick frying pan brown the pork meatballs to seal in the flavour.
2. Add the crushed cloves of garlic, diced onion, quartered mushrooms, diced red peppers and cook until softened.
3. Add the can of Heinz Cream of Tomato Soup, 2 good dashes of Lea & Perrins Worcestershire Sauce and mixed herbs, simmer for 5
minutes, and season well.
4. Cook the spaghetti according to pack instructions.
5. Toss the meatballs and sauce through the cooked spaghetti and serve with a green salad or garlic bread.
Turkey and Mushroom Risotto
Risotto can be time-consuming to make, but not if you use a can of Heinz Cream of Mushroom Soup as your secret ingredient!
This lovely turkey and mushroom risotto is a great way to use up leftover turkey or chicken.
Serves: 4
Prep 10 minutes
Cook 25 - 30 minutes
Ingredients:
1 small onion
1 garlic clove
300g Arborio rice
850ml hot chicken stock
1 can Heinz Cream of Mushroom Soup
200g meat-turkey, chicken or whatever you have
125g frozen peas
Directions:
1. Cook the onion and garlic finely chopped in 200ml water until the water has evaporated over a low heat.
2. Stir in olive oil and rice, add the hot chicken stock, a little at a time allowing it to be absorbed by the rice before adding more, stirring
occasionally.
3. After 15 minutes, when most of the stock has been absorbed, add the can of Heinz Cream of Mushroom Soup, meat, cut into bite size
pieces and peas.
4. Continue cooking until all the liquid has been absorbed and the rice is just cooked, about another 10 - 15 minutes.
Season to taste and sprinkle with Parmesan cheese if desired.

Rich Chicken Casserole
This is a rich and tasty casserole that the whole family will love! Its easy and tasty and nobody would ever believe youve made it
in less than 30 minutes.
Serves: 4
Prep 15 minutes
Cook 45 minutes
Ingredients:
1 400g can of Heinz Cream of Tomato Soup
3 large peppers diced
onion diced
1 400g tin of chopped tomatoes
4 chicken breasts, diced
1 tsp dried basil
1 large courgette sliced
Directions:
1. Pre-heat oven to 190C/375F/gas mark 5.
2. Place the peppers, onion, tomatoes, chicken breasts, can of Heinz Cream of Tomato Soup, basil and courgette into an ovenproof dish, mix
well.
3. Cover with tin foil and cook for around 45 minutes.
This is great served with new potatoes or mash and green beans.

Calories 278 calories
Sugar 15.3g sugar
Fat 5.3g fat
Saturated fat 0.8g
Salt 1.1g
Best Grilled Pork Chops
This recipe doesnt require an introduction, easy to throw together and its delish.
Servings: 6
Ingredients:
cup/120ml water
1D3; cup/80ml light soy sauce
cup/60ml vegetable oil
3 tablespoons lemon pepper seasoning
2 garlic cloves , minced
6 pork loin chops, fat removed
Directions:
1. In deep bowl mix all marinade ingredients.
2. Marinate at least 2 hours.
3. Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done.
4. Cooking time for second side is shorter by 1-2 minutes. 3/4 or thinner, 5-6 minutes maximum per side, thicker than 3/4 6-7 minutes
maximum per side.
5. Be careful not to over grill them as chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking.
6. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.

Calories 597.4
Saturated Fat 10.6 g
Protein 53.7 g
Chicken Schnitzel
The flavour mix with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. Its also fairly quick and
easy enough for a week night meal.
Servings: 4
Total Time:30 minutes
Ingredients:
2 large eggs
1 clove garlic, minced
teaspoon minced fresh parsley
coarse salt
ground pepper
1 cup/240g fresh breadcrumb (made from 3 slices white bread)
cup/120g grated parmesan cheese
4 (6 ounce) chicken cutlets, pounded to an even 1/4 inch thickness
1 tablespoon butter
cup/60ml dry white wine
cup/120ml chicken broth
1 tablespoon fresh lemon juice
Directions:
1. Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
2. In a separate shallow bowl, combine the breadcrumbs and parmesan cheese. I tend to use the pulse option on the food processor and the
bread slices turn into nice fresh crumbs.
3. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
4. For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
5. Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
6. Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and
making the sauce.
7. Wipe the skillet clean with paper towels.
8. Heat butter until melted and add wine.
9. Heat 30 seconds and stir in broth and lemon juice.
11. Simmer 2 minutes.
12. Pour broth mixture over cutlets and serve.
13. Garnish with parsley and lemon slices.
Cajun Spiced Pork Chops
This is an incredibly flavourful recipe that is quick and easy to make. Most people keep these spices stocked in their cupboards!
Servings: 4
Ingredients:
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon rubbed dried sage leaves
1/2 teaspoon garlic salt
1 1/2 teaspoons extra-virgin olive oil
4 centre cut pork chops
A knob of butter for frying
Directions:
1. Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
2. Heat olive oil and a knob of butter in a large skillet over high heat.
3. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the centre, approximately 8 to 10 minutes.
4. An instant-read thermometer inserted into the centre should read 160F/70C.

Calories: 84
Total Fat: 5.6g
Cholesterol: 19mg
Thai Steamed Mussels
This is a recipe for delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.
Servings: 6 servings
Ingredients:
5 pounds(2.3 kg) fresh mussels, scrubbed and debearded
1/3 cup980ml) fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
1/3 cup(80ml) dry white wine
1 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups(90g) chopped fresh cilantro(coriander)
Directions:
1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar.
2. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring
occasionally, until mussels are opened, approximately 5 to 8 minutes.
3. Remove from the heat and discard any unopened mussels.
4. Pour mussels and liquid into a serving dish and toss with coriander.

Calories: 484
Total Fat: 24.4g
Cholesterol: 106mg
Mediterranean Pasta
This is a gem of a recipe- you have everything you could possibly want from a pasta dish- hearty Chicken breast chunks
flavoured with bacon, artichoke hearts and herbs in a tomato sauce all over a steaming bowl of linguine. Mmmmmmm
Servings: 4
Ingredients:
1 pack(224g) linguine pasta
3 slices bacon
1 pound(450g) boneless chicken breast half, cooked and diced
salt to taste
1 (14.5 ounce) can peeled and diced tomatoes with juice
1/4 teaspoon dried rosemary
1/3 cup(50g) crumbled feta cheese
2/3 cup(95g) pitted black olives
1 (6 ounce) can artichoke hearts, drained
Directions:
1. Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente and drain.
2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown.
3. Drain, crumble and set aside.
4. Season chicken with salt.
5. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and
artichoke hearts and cook until heated through.
6. Toss with fresh cooked pasta and serve warm, garnished with extra feta if desired.

Calories: 625
Total Fat: 26.6g
Cholesterol: 111mg
Bow Ties with Sausage, Tomatoes and Cream
As odd as it may seem, the cream gives it richness and enhances its flavour.
Servings: 6
Ingredients:
1 pack(336g) bow tie pasta
1 pound(450g) sweet Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup(80g) diced onion
1 can Italian-style plum tomatoes, drained and coarsely chopped
1 (355g) cups double cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente and drain.
2. Heat oil in a large, deep skillet over medium heat.
3. Cook sausage and pepper flakes until sausage is evenly brown.
4. Stir in onion and garlic, and cook until onion is tender.
5. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, approximately 8 to 10 minutes.
6. Stir cooked pasta into sauce, and heat through.
7. Sprinkle with parsley.

Calories: 656
Total Fat: 42.2g
Cholesterol: 111mg
Chicken Enchiladas
Servings: 6
Ingredients:
1 tablespoon butter
1/2 cup(75g) chopped green onions
1/2 teaspoon garlic powder
1 can diced green chills
1 can condensed cream of mushroom soup
(240ml) cup sour cream
1 (500g) cups cubed cooked chicken breast meat
1 cup(100g) shredded Cheddar cheese, divided
6 flour tortillas
1/4 cup(60ml) milk
Directions:
2. Lightly grease a large baking dish.
3. In a medium saucepan over medium heat, melt the butter and saut the green onion until tender- about 3 to 4 minutes. Add the garlic
powder, then stir in the green chillies, cream of mushroom soup and sour cream. Mix well.
4. Reserve 3/4 of this sauce and set aside.
5. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
6. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
7. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining
cheese.
8. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Calories: 619
Total Fat: 27.1g
Cholesterol: 60mg
Sausage Fried Rice
This is a Japanese recipe with a Western touch. Its easy to prepare and you wont find anything like it anywhere else.
Servings: 8
Ingredients:
450g/1 pound ground pork sausage
5 eggs, beaten
1/2 head cabbage, cored and shredded
3 carrots, chopped
950g/6 cups cooked white rice, cold
60g (1/4 cup) soy sauce, or to taste
1 can bean sprouts, drained
1 pack frozen green peas, thawed
ground black pepper to taste
3 green onions, chopped
Directions:
1. In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, using
the remaining coating of grease from the sausage, scramble the eggs, stirring frequently until cooked through. Set aside.
2. Heat the oil in a very large skillet or electric skillet over medium-high heat.
3. Stir fry the cabbage and carrots just until the cabbage has wilted.
4. Add the cold rice, and fry, stirring so that there are no clumps. Mix in the sausage and pour in some soy sauce. Stir in bean sprouts, peas,
and eggs, mixing well so there are no big chunks of egg.
5. Season with pepper, and stir in green onions just before removing from the heat.
6. Adjust soy sauce to taste, and serve.

Calories: 540
Total Fat: 31.7g
Cholesterol: 171mg
Easy Chicken Cacciatore
This is a back to basics version of the classic Chicken Cacciatore. The chicken meat is simmered with garlic, onion, green
pepper, tomatoes, beans and oregano until all the goodness is absorbed and it becomes the perfect chicken cacciatore. You can
easily double this recipe, if need be. Its perfect served on noodles or rice, as desired.
Servings: 2
Ingredients:
55g(1/3 cup) chopped onion
1 clove garlic, chopped
50g(1/3 cup) chopped green pepper
350g(3/4 pound) chicken meat, cooked and cubed
120g(1/2 cup) whole peeled tomatoes
55g(1/2 cup) green beans
1/4 teaspoon dried oregano
Directions:
1. In a large skillet, saut onion, garlic and pepper until soft.
2. Add chicken, then stir in tomatoes, beans and oregano.
3. Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly.
4. Remove from heat and serve hot.

Calories: 240
Total Fat: 5.5g
Cholesterol: 119mg
Quick and Easy 20-Minute Chicken Posole
This is a quick and interesting recipe. It wont fail you if you prepare it for unexpected guests or for a party. Everybody loves it,
including kids. You can experiment with this recipe depending on what you need. You can use frozen corn instead of hominy or just
take out the chillies. You can have it as you want it, depending on who its for. When I make it, I prepare it depending on whether
children are going to eat it or not.
Servings: 6
Ingredients:
1 large onion, thinly sliced
2 teaspoons dried oregano
1/2 teaspoon ground cumin
2 cans chicken broth
1 can white hominy
1 can chopped green chilli peppers, drained
1 can sliced black olives, drained
340g (3/4 pound) skinless, boneless chicken breast meat - cut into cubes
Directions:
1. In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin.
2. Cook, covered for 5 minutes, until onions are tender.
3. Stir in broth, hominy, chilli peppers and olives. Bring to a boil, then reduce heat to medium. Stir chicken into pot.
4. Cover and cook until chicken is no longer pink, approximately 5 to 10 minutes.

Calories: 165
Total Fat: 4.7g
Cholesterol: 33mg
Texan Ranch Chicken
This is a recipe you can make even when the cupboards seem bare. Kids love it too and you can have them bring their own
touch to it- you can use sour cream and Cheddar cheese instead of dressing and mozzarella cheese.
Servings: 6
Ingredients:
2 teaspoons olive oil
700g(1 1/2 pounds) skinless, boneless chicken parts
350ml(1 1/2 cups) Ranch-style salad dressing
250g(2 cups) shredded mozzarella cheese
Directions:
2. Spread the olive oil in a baking dish.
3. Arrange chicken in the dish, and cover with the dressing. Its best to place chicken pieces close together so that the cheese and the
dressing do not burn on the bottom of the pan.
4. Bake for 20 minutes in the preheated oven.
5. Remove from heat, top with mozzarella cheese, and return to the oven.
6. Continue cooking for about 15 minutes, until the cheese is melted and lightly browned and the chicken is no longer pink and juices run clear.

Calories: 543
Total Fat: 45.8g
Cholesterol: 103mg
Baked Salmon Dijon Fillets
This is a delicious baked salmon coated with Dijon mustard, seasoned bread crumbs, and topped with butter. Yummy
Servings: 4
Prep Time:10 minutes
Ingredients:
4 fillets salmon
3 tablespoons prepared Dijon-style mustard
salt and pepper to taste
30g(1/4 cup) Italian-style dry bread crumbs
55g(1/4 cup) butter, melted
Directions:
2. Line a shallow baking pan with aluminium foil.
3. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with
bread crumbs, then drizzle with melted butter.
4. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Calories: 331
Total Fat: 21.5g
Cholesterol: 106mg
20 Minute Creamy Pesto Chicken and Bow Ties
This is a recipe you will cook and have on the table in 20 minutes! Whats not to love? Serve with a tossed salad or veggie and
warm bread for a complete meal.
Servings: 6
Ingredients:
110g(3 cups) bow tie pasta , uncooked
2 tablespoons butter or 2 tablespoons margarine
450g(1 -1 lb) boneless skinless chicken breast , cubed
1 can cream of chicken soup
115g( cup) prepared pesto sauce
120ml( cup) milk
Directions:
1. Boil water for pasta; cook and drain.
2. Meanwhile, in a skillet, melt butter or margarine and brown cubed chicken.
3. Add soup, pesto sauce and milk to skillet; bring to a boil and cook on low for about 5 minutes.
4. Stir in pasta and heat through.

Calories: 521
Total Fat: 28.8g
Cholesterol: 98mg
Desserts
E as y Fruit Coc ktail Cake
E xtra Mois t Choc olate Cake
S trawberry s hortc ake
A pple Ladybug T reats
Healthy B anana Cookies
B om bs hell B rownies
Choc olate Chip B anana Muffins
A pple Cake
Rainbow Clown Cake
Mons ter Hot Choc olate Mix
Frog Cupc akes
W alnut Cookies
Lus c ious Lim e Cookies
Cherry B erry A pple Crum ble
T iram is u Gateau
Lem on c hees ec ake
Choc olate m ous s e c ake
Individual pineapple ups ide-down c akes
Are you wondering what special treats you can serve to your family tonight without spending long hours in the kitchen? Or what delectable dish
you can take to that party, a dish that others will absolutely rave about?
Perhaps you just want to treat yourself to something truly decadent and delicious. Something extraordinary, but easy to prepare. After all, you
deserve it, dont you? Well, whatever your case, youve come to the right place. Youll find some tasty solutions for you.
Easy Fruit Cocktail Cake
This light and refreshing cake maximizes the medley of flavours found in fruit cocktail for a summertime dessert thats simply
delightful. A dollop of whipped cream adds a lovely finishing touch.
Servings: 12
Ingredients:
2 eggs
75 ml(1/3 cup) evaporated milk
350g(1 ) cup sugar
1/4 teaspoon salt
2 teaspoon baking soda
500g(2 cups) flour
1 can fruit cocktail, undrained
vegetable oil
Directions:
1. Preheat oven to 350F/180C/Gas Mark 4. Lightly grease it.
2. In a large bowl, beat together all ingredients.
3. Pour batter into pan and bake 30 minutes or until done.
4. Remove from oven and cool 10 minutes in pan.
5. Remove from pan and cool completely on wire rack.
Extra Moist Chocolate Cake
This is a recipe for chocoholics and if your sweet tooth is as hungry as mine youll absolutely love this. A one layer cake with a
moist, sticky, chocolaty frosting. Y-U-M-M-Y!!!!!
Servings: 6
Ready in 35 minutes
Ingredients:
Cake:
500 ml (2 cups)cake flour
350 ml (1 1/2 cup)sugar
pinch of salt
125 g (1/2 cup) butter or margarine
125 ml (1/2 cup) cocoa powder
5 ml (1 teaspoon) baking soda
125 ml (1/2 cup) buttermilk
2 eggs
250 ml (1 cup) water
Frosting:
75 ml (1/4 cup + 1 heaped tablespoon) butter or margarine
75 ml (1/4 cup + 1 tablespoon) buttermilk
30 ml (2 heaped tablespoons) cocoa powder
375 ml (1 1/2 cup) icing sugar
5 ml (1 teaspoon)vanilla essence
Directions:
1. Sift the flour, sugar and salt together.
2. Heat up the butter, water, oil and cocoa.
3. Let it cool down a bit.
4. Mix the buttermilk and baking soda.
5. Beat the eggs into the buttermilk mixture.
6. Mix the flour and buttermilk mixtures together.
7. Bake in a square baking tin at 200C/390F/Gas Mark 6 for 20 minutes.
Frosting:
8. Heat up the butter, buttermilk and cocoa.
9. Bring to the boil.
10. Remove from stove.
11. Sift in the icing sugar while stirring.
12. Stir in the vanilla essence.
13. Pour hot sauce over hot cake.
14.Let it cool down in the fridge.
Serve.
Strawberry shortcake
Ingredients:
Biscuit
420g (14 7/8 ounces) all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
240ml(1 cup) buttermilk
3 tablespoons sugar
1 stick unsalted butter
2 teaspoons vanilla
1 large egg
egg white and sugar, for wash
Everything else
3 green baskets strawberries
100g(1/2 cup) sugar, plus 1 tablespoon
2 teaspoons lemon juice
230ml(8 ounces) whipping cream
1/2 teaspoon vanilla
Directions:
1. In a food processor, combine the flour, salt, baking powder, baking soda and sugar and pulse to mix.
2. Cut the stick of butter into eighths, then add it to the processor and pulse a few times to combine. This can also be done by hand, with a fork
to break up the butter, but its much easier with a food processor.
3. Whisk together the buttermilk, egg and vanilla.
4. Add the dry ingredients from the food processor into the wet, and stir until just combined. Then cover and chill in the fridge for at least 30 minutes.
5. Dump the dough out onto a well-floured surface and knead a few times. Then press the dough out until its 3/4 inches thick. Cut your shape of
choice, using a biscuit cutter or knife.
6. Transfer the biscuits to a clean cookie sheet.
8. Brush the biscuits with the egg white, then sprinkle with sugar. Bake for 10-12 minutes, until the tops have browned.
For the strawberry sauce:

9. Mash two cups of strawberries to form the base of the sauce. This is best done with a potato masher or your hands.
10. Slice the remaining strawberries, then combine them with the mashed strawberries, 1/2 cup of sugar, and lemon juice.
11. Let sit for 1 hour to allow juices to develop.
For the whipped cream:

12. Chill the bowl and beaters or whisk. This makes whipping the cream go faster. Whip the cream part way, then add the vanilla and 1
tablespoon sugar. Whip until stiff peaks form. You want fairly firm whipped cream.
Apple Ladybug Treats
Red apples are decorated to look like lady bugs. This is a quick and fun snack that kids will enjoy making and eating. For once
kids can play with their food.
Servings: 4
Ingredients:
2 red apples
40g(1/4 cup) raisins
1 tablespoon peanut butter
8 thin pretzel sticks
Directions:
1. Slice apples in half from top to bottom and scoop out the cores using a knife or melon baler. If you have an apple corer, core them first, then
slice.
2. Place each apple half flat side down on a small plate.
3. Dab peanut butter on to the back of the lady bug, then stick raisins onto the dabs for spots. Use this method to make eyes too.
4. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.

Calories: 113
Total Fat: 2.3g
Cholesterol: 0mg
Healthy Banana Cookies
They are nutritious as well as delicious.
Makes 3 dozen
Prep Time 15 minutes
Cook Time 20 minutes
Ready In 1 Hr 10 minutes
Ingredients:
3 ripe bananas
160g(2 cups) rolled oats
145g(1 cup) dates, pitted and chopped
80ml(1/3 cup) vegetable oil
Directions:
2. In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an
ungreased cookie sheet.
3. Bake for 20 minutes in the preheated oven, or until lightly brown.

Calories: 56
Total Fat: 2.4g
Cholesterol: 0mg
Bombshell Brownies
These brownies are the bomb! They have the perfect combination of ingredients to make the bestest fudgiest brownies yet
Enjoy!

Ready In 50 minutes
Makes 24 servings
Ingredients:
225g(1 cup) butter, melted
600g(3 cups) white sugar
1 tablespoon vanilla extract
4 eggs
190g(1 1/2 cups) all-purpose flour
85g(1 cup) unsweetened cocoa powder
1 teaspoon salt
170g(1 cup) semisweet chocolate chips
Directions:
1. Preheat oven to 350F/175C/Gas Mark 4. Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly
blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate
morsels.
4. Spread the batter evenly into the prepared baking dish.
5. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes.
6. Remove, and cool pan on wire rack before cutting.

Calories: 248
Total Fat: 11.2g
Cholesterol: 56mg
Chocolate Chip Banana Muffins
These are a kids favourite.
Servings: 16
Ready In 35 minutes
Ingredients:
220g(1 3/4 cups) all-purpose flour
150g(3/4 cup) sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
120ml(1/2 cup) vegetable oil
120ml(1/2 cup) plain yogurt
150g(1 cup) mashed ripe bananas
125g(3/4 cup) semisweet chocolate chips
Directions:
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
2. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened.
3. Fold in bananas and chocolate chips.
4. Fill greased or paper-lined muffin cups two-thirds full.
5. Bake at 350F/175C/Gas Mark 4 for 22-25 minutes or until a toothpick comes out clean.
6. Cool for 5 minutes before removing from pans to wire racks.
Apple Cake
This is one of my new discoveries- its absolutely divine, light and fluffy, melts in your mouth. The apples sink to the bottom as it cooks, leaving
a light sponge with a crisp sugary crust.
Makes 12-16 squares

Ingredients:
2eggs
175 g(6.2 ounces) caster sugar, plus extra for sprinkling
1/2 tsp vanilla extract
85 g (3 ounces)butter
75 ml(2.5 ounces) milk
125 g(4.4 ounces) plain flour
1/2 tsp ground cinnamon
2 1/4 tsp baking powder
2 cooking apples, peeled, cored and thinly sliced
75 ml (2.5 ounces) double cream, to serve
Directions:
1. Preheat the oven to 200C/400F/gas 6.
2. Line the sides and base of a 20 x 20cm square cake tin with parchment paper.
3. Using an electric whisk, whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the
whisk leaves a figure of eight pattern (this will take about 5 minutes).
4. Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and
fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
5. Arrange the apple slices over the batter. (They will sink to the bottom.)
6. Sprinkle over a tablespoon of sugar and bake in the oven for ten minutes, then reduce the oven temperature to 180C/350F/gas 4 and bake
for a further 2025 minutes or until well risen and golden brown.
7. Remove the cake from the oven and allow to cool in the tin.
8. Cut into squares and serve warm with cream
Rainbow Clown Cake
Its easy to overdo it so just let yourself go.

Ready In 1 Hr
Ingredients:
3 egg whites
1 pack white cake mix
315ml(1 1/3 cups) water
2 tablespoons canola oil
red paste food colouring
orange paste food colouring
yellow paste food colouring
green paste food colouring
blue paste food colouring
purple paste food colouring
Directions:
1. Preheat an oven to 350F/175C/Gas Mark 4.
2. Grease and flour two 8-inch round cake pans.
3. Beat the egg whites with an electric mixer until frothy, about 1 minute. Add the cake mix, water, and canola oil; continue beating for 2
minutes on medium speed.
4. Divide the cake batter into six separate bowls. Use a toothpick to scoop a dab of food colouring into one bowl of batter and stir; add more
food colouring, if necessary, to reach the desired shade. Repeat with the remaining colours and bowls of batter.
5. Scoop spoonfuls of batter into the prepared pans, alternating the colours. Use a toothpick to gently swirl the colours for a marbled effect.
6. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 30-35 minutes.
7. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Calories: 309
Total Fat: 10.5g
Cholesterol: 0mg
Monster Hot Chocolate Mix
Nothing can take the place of a cup of rich hot chocolate on a cold day. Except for a ghostly good cup of Monster Hot Chocolate
that is!
This recipe will make a massive 6 cups of mix, enough for 24 cups of the best hot chocolate youve ever had. Its simply
spooooktacular!
Makes 6 cups dry mix

Total time: 10 minutes to 15 minutes
Ingredients:
400g (2 cups) granulated sugar
2 teaspoons vanilla
360g(2 1/2 cups) semi-sweet chocolate
115g(3/4 cup) milk chocolate
85g(1 cup) Dark cocoa
pinch of salt , optional
Directions:
1. In the bowl of a food processor, combine the sugar and vanilla and pulse for 5 to 6 seconds until well combined.
2. Coarsely chop the semi-sweet and milk chocolates and add them to the bowl.
3. Pulse in 10 second intervals until finely ground and combined with the vanilla sugar.
4. Add the dry cocoa and salt, pulsing again until everything is well mixed. The mix will be slightly coarse, like brown sugar.
5. Pour into a large glass or plastic jar for storing.
6. For each cup of hot chocolate, combine 1/4 cup of mix with 8 ounces of hot milk. Stir until all of the chocolate is melted.
7. Top with whipped cream, marshmallows or your favourite topping.
This mix makes a rich dark chocolate, suited for adult tastes.
For kids, try reversing the ratio, using more milk chocolate and less semi-sweet. Feel free to create your own custom blends.
To make marshmallow spooky eyes, cut marshmallows in half with lightly oiled scissors.
Press a chocolate chip or other small candy into the sticky side of the marshmallow.
Heres lookin at you, kid!

Frog Cupcakes
Fantastic for your little ones birthday.
Makes 24 cupcakes
Ready In 45 minutes
Ingredients:
1 (pack white cake mix
1 can prepared vanilla frosting
6 drops green food colouring, or as needed
50g(1/4 cup) green decorator sugar
12 large marshmallows
48 semisweet chocolate chips
1 drop red food colouring
Directions:
1. Bake cupcakes according to the directions on the package. Allow them to cool completely.
2. Scoop 2/3 of the frosting into a small bowl and mix with green food colouring. Frost the cupcakes. Sprinkle some of the green sugar over
the tops.
3. Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into water and dip into the green sugar to make the
eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the centre of each
eye for the pupil.
4. Mix the remaining frosting with red food colouring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on
the frogs.

Calories: 342
Total Fat: 15g
Cholesterol: 0mg
Walnut Cookies
These are an old time favourite. My mum used to make these as a treat for us kids, granted weve been good.

Baking time: 10 minutes to 12 minutes
Total time: 1 hour 5 minutes to 1 hour 12 minutes
Makes 2 1/2 dozen cookies
Ingredients:
Cookies:
113g(1/2 cup) soft butter
70g(1/3 cup) light brown sugar
1/4 teaspoon salt
6 drops vanilla flavour, optional
120g(1 cup) Unbleached All-Purpose Flour
2 tablespoons cornstarch
60g(1/2 cup) very finely chopped walnuts
Filling:
115ml(1/2 cup) double cream
1 tablespoon light corn syrup
170g(1 cup) semisweet or bittersweet chocolate, melted
Directions:
2. You will need a walnut cookie moulds; theres no need to grease them.
To make the cookies:

3. Beat the soft butter, brown sugar, salt, and flavourings until fluffy.
4. Stir in the flour, cornstarch, and nuts.
5. Wrap the dough, and refrigerate for 30 minutes.
6. Press 1 teaspoonful of chilled dough into the bottom and up the sides of each mould. Place the moulds on a baking sheet.
7. Bake the cookies for 10 to 12 minutes, until theyre browned around the edges. Cool for a few minutes, then push on the thick edge of each
cookie to pop it out of the mould.
To make the filling:

8. Heat the cream and corn syrup until steaming; a microwave works well here.
9. Add the chocolate, stirring until it melts. Reheat briefly on low heat if the chocolate doesnt completely melt.
10. Cool until the mixture thickens somewhat, whisking often.
11. Spread a bit of the chocolate on each side of the cookies. Let them sit for a few minutes to partially set up, then sandwich the halves
together.
Luscious Lime Cookies
These lovely, luscious lime cookies are perfect for you citrus lovers. Coat them in lime-scented sugar, for the biggest lime
flavour; or for a milder, sweeter cookie, add white chocolate chips, or a slather of white chocolate icing.
Makes 25 cookies
Hands-on time: 20 minutes
Baking time: 18 minutes
Total time: 1 hour 15 minutes
Ingredients:
Cookies:
115g(1/2 cup) (4 ounces) softened butter
60g(1/2 cup) confectioners sugar or glazing sugar
1 1/2 to 2 teaspoons lime powder (depending on the degree of tartness you like)
1/2 teaspoon lime oil
1/2 teaspoon salt
120g(1 cup) Unbleached All-Purpose Flour
*Reduce salt to 1/4 teaspoon if youre using salted butter.
Topping
85g(3/4 cup) confectioners sugar or glazing sugar
1 1/2 teaspoons lime powder
Directions:
1. Line a baking sheet with parchment paper.
2. Mix together the butter, sugar, lime powder, lime oil, and salt; theres no need to beat at high speed, just mix together.
3. Mix in the flour. Cover the dough, and refrigerate for about 1 hour, or as long as overnight. Just before baking, preheat the oven to
325F/160C/Gas Mark 3.
4. Remove the dough from the fridge, and scoop teaspoonfuls onto the baking sheet, 1 1/2 apart.
5. Bake the cookies for 12 to 14 minutes, until set and lightly brown around the edges.
6. Remove from the oven, and let cool for 10 minutes.
7. Mix the topping ingredients, and put in a bag.
8. Add 5 or 6 warm cookies at a time, and shake gently till theyre coated. The sugar may get a bit sticky, but thats OK.
9. Transfer the cookies to a rack to cool, then coat the completely cooled cookies in the sugar again.
Cherry Berry Apple Crumble
A delicious mix of berries, cherries, and apples with a sweet and crunchy topping.
This is an all-time favourite of those hankering after the ultimate quick and easy dessert. Serve with nostalgia.
Servings: 4
Hands-on time: less than 30 minutes
Cooking time: 30 minutes to 1 hour.
Ingredients:
For the crumble:

300g/10oz plain flour, sieved pinch of salt
175g/6oz unrefined brown sugar
200g/7oz unsalted butter, cubed at room temperature
Knob of butter for greasing
For the filling:

450g/1lb apples, peeled, cored and cut into 1cm/in pieces
Handful of berries and cherries
50g/2oz unrefined brown sugar
1 tbsp plain flour
1 pinch of ground cinnamon
Directions:
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the
mixture resembles breadcrumbs.
3. Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.
4. Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.
5. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
6. Serve with thick cream or custard.
Tiramisu Gateau
This Tiramisu will never fail you! For a speedier result, just buy some ready made cake bases.
Serves: 8-10
Preparation Time: 25 Minutes plus Chilling and Freezing
Cooking Time: 20-25 Minutes
Ingredients:
Base
4 eggs
115g (4oz) caster sugar
100g (3 1/2 oz) plain flour
15g (1/2 oz) corn flour
25g (1oz) butter, melted
For the filling:

115g (4oz) plain chocolate
150ml (1/4 pint) very strong black coffee
100ml (3 1/2 fl oz) Tia Maria or Kahlua coffee liqueur
300ml (1/2 pint) double cream
2.5ml (1/2 tsp) vanilla essence
50g (2oz) caster sugar
3 x 250g (9oz) cartons mascarpone cheese
chocolate shavings or grated chocolate, to decorate
cocoa powder, for dusting
Directions:
2. Grease and base line a 22cm (8 1/2 inch) spring-form cake tin.
3. Fit the Whisk. Place the eggs and sugar in the Kenwood Bowl and whisk until pale, thick and creamy. The mixture should be thick enough to
hold a trail when the whisk is pulled from the surface.
4. Sieve the flour and corn flour together and lightly fold in half using a metal spoon. Fold in half the melted butter, then repeat with the
remaining flour and butter. Fold in lightly to avoid knocking the air from the mix.
5. Pour into the prepared tin and bake for 20-25 minutes, or until golden. Turn out and leave to cool overnight if time allows. Fit the Slow Speed
Slicer Shredder and grate the plain chocolate. Mix the coffee and liqueur together. Cut the cake into three layers.
6. Line the base and sides of the cake tin with clear film and the base with non-stick baking parchment. Place one sponge layer in the base.
Sprinkle over about a third of the coffee mix.
7. Using the Whisk, whip the cream, vanilla and sugar together until it forms soft peaks and fold into the cheese. Reserve 60ml (4 tbsp).
Spread S of the mix over the sponge.
8. Sprinkle over half the chocolate. Top with another layer of sponge. Drizzle over half the remaining coffee liqueur mix. Top with half the
remaining cheese mixture and all the chocolate. Top with the last sponge and press down lightly. Finish with a final layer of cheese mixture.
9. Chill for 2 hours.
10. Release from the tin, peel off the clear film and transfer to a serving plate. Spread the reserved cheese mixture around the edges. Sprinkle
with chocolate, dust with cocoa and serve.
Lemon cheesecake
This classic lemon cheesecake is a no-bake, make-ahead wonder. Enjoy a zingy lemon dessert in less than 30 minutes.
Ingredients:
For the biscuit base:

10 digestive biscuits
75g/3oz butter, melted
1 tbsp clear honey
For the filling:

700g/1 lb mascarpone cheese
2 lemon, juice and zest
200g/7oz caster sugar, plus more to taste
4 tbsp icing sugar
mint, to garnish
For the sauce:

450g frozen summer fruits, defrosted
icing sugar, to taste
Directions:
1. Brush the bottom of a 23cm/9in spring form cake tin with some of the melted butter and place a round of greaseproof paper in the base.
2. Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.
3. Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and
level. This will form the base of the cheesecake. Chill in the fridge while making the filling.
4. For the filling, mix the mascarpone cheese, lemon juice and zest and caster sugar together in a bowl until well combined. Do not mix the
mixture too much as this will cause it to split.
5. Taste the mixture and add more sugar, to taste.
6. Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.
When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake.
For the sauce:
7. Blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve.
8. Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the
remaining berries.
Chocolate mousse cake
Serves 6
Preparation time less than 30 minutes
Cooking time 10 to 30 minutes
Ingredients:
300g/10oz dark chocolate
150g/5oz unsalted butter
55g/2oz caster sugar
6 eggs, separated
a little extra butter, to grease the tin
To finish
icing sugar
cocoa powder
Directions:
1. Preheat the oven 180C/350F/Gas 4.
2. Butter a 20cm/8in spring form cake tin with a removable base.
3. Melt the chocolate and butter in a bowl over simmering water.
4. Whisk the egg whites to stiff peaks and in another bowl whisk the yolks with the sugar until pale.
5. Add the chocolate mixture to the egg yolks and sugar and fold in the egg whites.
6. Pour into the cake tin and bake for about 20 minutes. Cool and dust with icing sugar and cocoa powder.
Individual pineapple upside-down cakes
Serves 4
Preparation time Less than 30 minutes
Cooking time: 10 to 30 minutes
Ingredients:
100g/3oz sugar
400g/14oz canned pineapple chunks, drained, 50ml/2fl oz of the juice reserved
125g/4oz plain flour
125g/4oz unsalted butter, plus extra for greasing
100g/3oz caster sugar
1 tsp baking powder
tsp bicarbonate of soda
2 free-range eggs
100g/3oz liquorice shoelaces, cut into 2.5cm/1in pieces
To serve
Custard
Directions:
2. Place the sugar into a pan over a medium heat and cook until it begins to caramelise.
3. Add the pineapple chunks and stir to coat well in the caramel.
4. Place equal amounts of the caramelised pineapple into the bottom of four individual, greased dariole moulds.
5. Place all of the remaining pudding ingredients, except the liquorice pieces, into a food processor and blend until smooth.
6. Fold in the liquorice pieces to combine.
7. Spoon equal quantities of the pudding batter among the four dariole moulds to cover the pineapple.
8. Place the dariole moulds into a deep roasting tray. Add water to the tray to bring the water level halfway up the dariole moulds (this is called
a bain-marie). Cover with kitchen foil.
9. Place the moulds and the bain-marie into the oven to cook for 30-35 minutes.
10. To serve, turn out the puddings from the dariole moulds onto individual plates and serve with custard.
In case you dont know-I either, Dariole Moulds are used for preparing and baking individual servings of food within a pastry.
A dariole mould looks like a small metal cup. Its shape is cylindrical with a slight taper to it and it may or may not have a lip around the top.
Anodized aluminium is often used for dariole moulds as this metal is said to help food lift out easily as well as brown evenly. Darioles vary in size,
but are always quite small as they are meant to be for individual portions of food.
Table of Contents
First Word
The Book
Easy Dinner Party Recipes
Appetizers
Mains
Sides
Fish
Desserts
Under 30 minutes
Desserts

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Mantesh

What's for Dinner: Food Made Easy

So have fun and eat well!

Thank you Mike!

So have fun and eat well!

Why Put Off for Tomorrow What You Can Do Today?

Which Came First?

Wheres the Beef?

When the Moon Hits Your Eye

Serves: 30 crab cakes

Total Time: 38 minutes

Nutritional Information (per serving) :

Can be made up to 8 hours ahead; be sure to toss before serving.

Nutritional Information (per serving):

Nutritional Information (per serving)

Yield from a 700g French loaf is about 4 cups

Nutritional Information (per serving):

Nutritional Information (per serving):

To assemble, spread topping on each piece of bread and serve.

Nutritional Information (per serving):

Nutritional Information (per serving):

Nutrition information (per cup serving):

Serves: 34 cheese straws

Serves: 24 appetizer-size biscuits

Nutrition information (per serving):

Nutrition information (per serving):

2 carrots, coarsely shredded

1. Preheat the oven to 400F/200c/Gas Mark 6.

Nutrition information (per serving):

Serves: 8 cabbage rolls

Prep Time:20 minutes

Nutrition information (per serving):

Nutrition information (per serving):

Nutrition information (per serving):

Nutrition information (per serving):

Nutrition information (per serving):

Nutrition information (per serving):

Nutrition information (per serving):

Grilled A rtic hokes with Roas ted Garlic S auc e

Nutrition information (per serving):

Ingredients for the Vinaigrette:

Nutrition information (per serving):

Nutrition information (per serving):

Roas ted bas s with tom ato s alad

Nutrition information (per serving):

For the salad :

150g (5oz) sugar snap peas, blanched

For the dressing :

150ml (pt) natural yogurt

Nutrition information (per serving):

Smoked salmon and crme fraiche roulade

Nutrition information (per serving):

Prep:12 minutes to 18 minutes

Filling and Glaze

1. Whip the cream cream.

For the cheese:

For the pastry:

For the lemon filling:

Nutrition information (per serving):

Nutrition information (per serving):

4 (about 10 ounces) chicken wings, separated at joint

Nutrition information (per serving):

For the sauce: