Raspberry Shortbread Cookies

Ingredients

• 1 cup butter
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 2 cups flour
• 1/2 cup seedless raspberry jam

            For Glaze:

• 1/2 cup confectioners' sugar
• 3/4 teaspoon almond extract
• 1 -2 teaspoons milk

Instructions

1. Beat together butter, sugar, and 1/2 teaspoon almond extract in a large bowl until light and fluffy.

2. Gradually mix in flour until combined.

3. Heat oven to 350°F.

4. Use a small cookie scoop to measure dough; roll dough into 1- inch balls.

5. Place dough balls 2 inches apart onto ungreased cookie sheet.

6. Using your thumb or a small cap, make an indention in the center of each cookie.

7. Fill each indention with about 1/4 teaspoon of jam.

8. Bake for 14 - 16 minutes or until the bottoms of the cookies are very lightly browned.

9. Allow cookies to cool for about a minute on the cookie sheet, then move to a cookie rack to cool completely.

10. To make the glaze, combine confectioners' sugar, almond extract, and milk in small bowl, adding the milk gradually until the desired consistency is achieved; drizzle over cooled cookies.

Read More

Tomato Tart

Ingredients:

• 4 Tablespoons Butter
• 2 whole Large Onions, Halved And Sliced Thin
•  Salt And Pepper, to taste
• 2 whole Storebought Pie Crusts (or Homemade Crust)
• 1-1/2 cup Grated Fontina Cheese
• 1/4 cup Grated Parmesan
• 1/4 cup Grated Gruyere (or Swiss)
• 3 cups Cherry Tomatoes (yellow Or Red), Washed And Dried (more If Needed)
• 1 whole Egg
• 1/4 cup Milk
• 16 whole Basil Leaves, Chiffonade

Instructions:

Heat a large skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.

Preheat the oven to 450 F.

Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese.

Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 15 to 18 minutes, watching carefully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425 F.

Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!

 

Enjoy!

Read More

Spinach Pie

Ingredients

• 1 Tbsp olive oil
• 1 small yellow onion
• 1 clove garlic
• 1 cup cottage cheese
• ¼ cup parmesan cheese
• ⅛ tsp ground nutmeg
• ½ tsp salt
• 10-15 cranks fresh cracked pepper
• 2 large eggs
• 16 oz. frozen cut spinach
• 1 sheet (8 oz.) puff pastry
• 2 Tbsp flour for dusting
• 1 large egg (for glaze, optional)

Instructions

1. Preheat the oven to 375 degrees. Dice the onion into small pieces and mince the garlic. Cook both in a small skillet with 1 tablespoon of olive oil over medium heat until soft and transparent (about five minutes).
2. While the onions and garlic are cooking, prepare the rest of the filling. In a bowl combine the cottage cheese, parmesan cheese, eggs, salt, pepper, and nutmeg. Mix well. Before adding the spinach, strain it in a colander and press out as much moisture as possible (squeezing handfuls in a fist works well too).
3. Once the onions have softened, add them to the cheese/egg mixture along with the squeeze dried spinach. Stir until well combined.
4. Dust a clean work surface with flour and unfold a sheet of puff pastry onto it. Using a rolling pin, roll the puff pastry into a 12 inch by 12 inch square. Drape the rolled dough over a standard 9 inch pie dish.
5. Spread the spinach filling evenly inside the pastry lined pie dish. Fold the corners of the pastry back over top of the filling. It’s okay if they do not fully reach to meet each other. If desired, brush a whisked egg over the top (this will give the surface a glossy appearance after cooking).
6. Bake the pie for 45 minutes in a preheated 375 degree oven. Allow the pie to rest for about 5 minutes before cutting to allow the filling to set.

Read More

Mini Strawberry Pancakes

Ingredients

• 1 cup milk
• 6 large eggs
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/4 cup unsalted butter, melted
• Strawberry sauce (recipe follows)
• Sweetened whipped cream (optional)

Instructions

• Preheat oven to 400 degrees. Generously spray 18 muffin cups with cooking spray (of two 12-cup muffin tins).
• In a blender, combine milk, eggs, flour, salt and vanilla and blend on low speed for 30 - 45 seconds. With blender running on low speed (only if you have the lid with the removable center, otherwise add a little bit of the butter then blend in short increments), slowly add butter, then blend 30 seconds on low.
• Add scant 1/4 cup batter (about 3 Tbsp), to prepared muffin cups, filling each about 2/3 full. Bake in preheated oven 15 - 17 minutes until puffed and golden (they might look like rounded muffins but they will totally deflate once you take them out of the oven). Serve with strawberry sauce and sweetened whipped cream or maple syrup.

Strawberry Sauce

• 4 cups diced fresh strawberries (1 lb 5 oz)
• 1/3 cup granulated sugar, then more to taste
• 1 Tbsp cornstarch
• 1/2 cup cold water
• In a medium saucepan whisk together sugar and cornstarch. Add cold water and strawberries and cook mixture over medium heat, stirring very frequently until sauce has thickened and strawberries begin to break down. Optionally, blend mixture in food processor or blender to finely chop strawberries. Serve warm over pancakes, store in an airtight container in refrigerator.

Read More

Pumpkin Doughnuts

18 doughnuts

Ingredients

• 1 3/4 cup + 2 Tbsp all-purpose flour (measure 2 cups remove 2 Tbsp)
• 1 3/4 tsp baking powder
• 1 1/4 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 1/2 cup canola oil
• 3 large eggs
• 1 1/2 cups canned pumpkin puree
• 1 tsp vanilla extract

Coating

• 1/3 cup granulated sugar
• 1 1/4 tsp ground cinnamon

Instructions

• Preheat oven to 350 degrees. Butter 18 doughnut wells (3 6-hole pans).
• In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined (break up clumps of brown sugar with fingertips as necessary. You don't want any clumps). Add canola oil, eggs, pumpkin puree and vanilla extract and using an electric hand mixer, blend until mixture is well blended. Add dry ingredients to pumpkin mixture and mix with electric mixer until well combined. Spoon or pipe batter into doughnut wells, filling each about 3/4 full (a scant 1/4 cup in each).
• Bake in preheated oven until toothpick inserted into center comes out clean, 13 - 16 minutes. Cool doughnuts slightly. Meanwhile in a large resealable bag shake together 1/3 cup sugar and 1 1/4 tsp cinnamon until well combined. Add one warm doughnut to bag at a time, seal and shake with sugar mixture to coat. Place on wire rack to cool completely. Store in an airtight container.

Read More

Crab Stuffed Mushrooms

Ingredients

• 22-24 medium sized button mushrooms
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 8 ounces crab meat
• 5 ounces cream cheese, softened
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 cup grated Parmesan cheese
• 1/8-1/4 teaspoon hot sauce
• 1/2 cup seasoned bread crumbs
• Cooking spray

Instructions

1. Wipe mushrooms with a dry paper towel to clean. Remove stems from mushrooms and cut ends off. Chop stems and saute with garlic in butter in a small pan until mushroom stems are tender. Remove from heat and let cool a bit.
2. Combine cream cheese, chives, parsley, salt, pepper, parmesan cheese and hot sauce in a medium bowl. Add in crab meat and cooked stems.
3. Fill mushroom caps with rounded tablespoons of the filling, enough to create a dome of filling.
4. Place bread crumbs in a small bowl. Roll tops of stuffed mushrooms in the bread crumbs to coat. Place mushrooms in a large baking pan. Spray tops lightly with cooking spray.
5. bake in a preheated 350 degree oven for about 20 minutes, until tops are golden.

Read More

Breakfast Oat Bake

Ingredients

150 rolled oats - about 1 1/2 cups 

60g walnuts, roughly chopped - 1/2 cup (or more to taste)

60g - 80g fresh (or frozen) raspberries - about 1/2 cup (or more to taste)

1 tbsp flaxseed powder (optional)

1/2 tsp baking powder

pinch salt

200 -250ml skimmed milk - about 3/4 - 1 cup  (more or less as needed) 

1 tsp vanilla or almond extract

1 large ripe banana

2 tbsp virgin coconut oil, melted

1 tsp cinnamon

1 large egg

3-5 tbsp agave syrup (or maple syrup) or to taste 

1-2 tbsp demerara sugar (optional)

Greek yoghurt, honey and fruit to serve

Instructions

1. Preheat your oven to 190C/375F . Put the oats, walnuts, flaxseed & baking powder, salt, cinnamon and raspberries in a large bowl and gently mix together. Put the oat mix in a small ovenproof dish.
2. Put the milk, banana, coconut oil, extract, agave syrup and egg in a food processor and blitz together till well combined. Carefully pour this over the oats making sure they are evenly covered. Sprinkle with the sugar if using and bake for about 45m to an hour.
3. Serve warm (heat in microwave for 50 secs) with low-fat Greek yoghurt, raspberries or chopped banana and drizzle with honey. 

* You can mix all the ingredients in a large bowl and then pour them in your baking dish. That way you can judge how much milk to add. The batter should resemble slightly runny porridge. The thicker it is, the less time it will need in the oven - around 30 minutes. 

 

Enjoy it!

Read More

Soda Bread Rolls

6 bread rolls

Ingredients:

150g | 1 1/4 cup plain flour, plus more for dusting
50g | 2/5 cup wholemeal flour
2 tbsp rolled oats
1-2 tbsp caster sugar
1 tsp bicarbonate of soda
1/2 tsp salt
Pinch cumin
Pinch turmeric
200 ml | 3/4 cup buttermilk
Handful mixed seeds (pumpkin, sesame, linseed, sunflower)
2 tbsp butter, melted to brush on rolls

Instructions:
1. Preheat the oven to 200C | 400F.
2. Put all the all the ingredients apart from the buttermilk and seeds into a large bowl. Mix together to get rid of any lumps.
3. Make a well in the centre then add most of the buttermilk. Mix together with a spoon until a soft dough forms. If it's too dry add a little more buttermilk.
4. Dust some flour onto your work top and tip the dough on it. Gently pat it into a disk and cut into 6 equal pieces.
5. Form each piece into a roll and cut a deep cross on top. Place the rolls on a tray lined with baking paper. Brush the rolls with the melted butter and sprinkle with the seeds.
6. Bake for 25-30 minutes until nicely coloured and hollow sounding. If it's not ready after 30 minutes, turn over and cook for another 5 minutes. Best eaten on same day as baking.

Read More

Artichoke and Spinach Pizza

Ingredients

• 1 (16 oz ) homemade or store bought pizza dough
• 8 oz fresh spinach, divided
• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 3/4 cup milk
• 1/4 tsp onion powder
• Salt and freshly ground black pepper
• 1 clove garlic, minced
• 2 Tbsp extra virgin olive oil, divided
• 4 oz provolone cheese (1 cup)
• 2 oz shredded low-moisture mozzarella cheese (1/2 cup)
• 2 oz finely shredded parmesan cheese (slightly packed 1/2 cup)
• 6 - 8 canned artichoke hearts, drained well and quartered
• Red pepper flakes, for serving (optional)

Instructions

• Preheat oven to 450 degrees. Place pizza stone in preheated oven and allow to rest in oven 20 minutes. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge. Brush with 1 Tbsp olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest while pizza stone preheats (note that if your pizza crust has been refrigerated, be sure to bring it to room temperature first, then shape and let it rest the 20 minutes).
• In a large saucepan, heat remaining 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set aside.
• In a small saucepan, melt butter over medium heat, then while whisking add in flour and onion powder and cook 2 minutes, stirring constantly. Then while whisking slowly stir in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Season with salt and pepper to taste. Remove from heat and stir in minced garlic and sautéed, chopped spinach. Chop remaining fresh spinach (you should have about 1 1/2 cups chopped), set aside.
• To assemble pizza, spread the spinach béchamel sauce (the white sauce) evenly over pizza crust, leaving the rim uncoated. Sprinkle chopped, fresh spinach over sauce followed by provolone, mozzarella and parmesan cheeses and chopped artichokes. Slide a pizza peel under parchment paper and carefully transfer pizza to hot pizza stone in oven. Bake 10 - 13 minutes until crust is golden brown. Cut into slices and serve warm sprinkled with red pepper flakes to taste if desired.

 

Enjoy!

Read More

Four Cheese Pizza

Ingredients

• 1 store-bought or homemade pizza dough (14 - 16 oz)
• 1 1/2 Tbsp olive oil
• 1 large clove garlic, minced
• Salt and freshly ground black pepper
• 4 oz ricotta cheese (about 1/2 cup)
• 8 oz Mozzarella diced into 1/2-inch cubes
• 2 oz shredded Asiago cheese (1/2 cup)
• 2 oz finely shredded Romano cheese (2/3 cup)
• Red pepper flakes, optional
• 9 oz Campari or Roma tomatoes, sliced (about 5 Campari or 2 large Roma)
• 1/2 cup basil leaves
• 2/3 cup balsamic vinegar, optional

Instructions:

• Preheat oven to 475 degrees. Place a pizza stone in the oven and heat 30 minutes. If using refrigerated pizza dough, remove dough from refrigerator and allow dough to come to room temperature while pizza stone preheats.

• Roll pizza dough out into a 13-inch round on a lightly floured sheet of parchment paper, while making a thicker crust along edges of pizza. In a small mixing bowl, stir together olive oil and minced garlic. Brush olive oil evenly over top of crust and season crust with salt and pepper to taste. Dollop small pieces of ricotta cheese over crust, then sprinkle top evenly with Mozzarella, Asiago and Romano cheeses. Sprinkle top lightly with red pepper flakes if desired. Slide a pizza peel underneath pizza and parchment and transfer pizza to the pizza stone in preheated oven. Bake 8 - 12 minutes until crust is golden brown. Remove from oven and immediately top with tomato slices. Sprinkle basil over top and drizzle with balsamic reduction if desired. Cut pizza into slices and serve warm.

• For the optional Balsamic Reduction:Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Once it reaches a boil, reduce heat slightly and allow to simmer, stirring occasionally until reduced by 2/3 (to 3 1/2 Tbsp).

Read More

CRÈME BRÛLÉE (Classic Creme Brulee)

4 servings

Ingredients

• 1 + ¾ cups heavy cream
• 1 teaspoon vanilla extract or 1 vanilla bean.
• 4 large egg yolks
• ¼ cup sugar + 4 teaspoons for the tops

Instructions

1. Preheat the oven to 300 degrees F. Place 4 (5 - 6 ounce) ramekins in a roasting/baking pan.
2. Fill a kettle and boil.
3. Meanwhile, heat the cream in a small saucepan over medium-high heat (if using a vanilla bean - split it and scrape out the seeds - add them and the vanilla bean to the pot and whisk) until it just comes to a simmer then remove from heat. Let it cool down 5 - 10 minutes.
4. Add the egg yolks to a large mixing bowl (preferably with a pouring spout) and use a fork to pick out any little white spots - discard them. Add the ¼ cup sugar and whisk until just combined.
5. Whisk in one ladle of the warm cream to temper the eggs then whisk in two ladles. Slowly add the rest of the cream while whisking gently until well combined but not frothy.
6. Stir in the vanilla extract if not using a vanilla bean.
7. If you see little lumps in your custard then you should pour it through a wire mesh strainer before baking. If not, you can skip this step.
8. Divide among the ramekins. Fill the pan with hot water coming ½ way up the sides of the ramekins.
9. Bake 40 - 55 minutes until the custard is mostly set but still slightly jiggly in the center.
10. Remove from the oven and take the ramekins out of the pan with a spatula - cool on wire racks for about 30 minutes then refrigerate until chilled completely about 3 hours.
11. Right before serving sprinkle each one with 1 teaspoon sugar. Use a mini blow torch to caramelize the sugar - hold it a few inches away and move it slowly in circles until the sugar bubbles then turns golden.
12. Let them cool off a few minutes before eating.

*You can also use the broiler to caramelize them - keep the oven door open and keep a close eye on them. They will only take 1 - 3 minutes. The sugar can go from browned to burnt in just a few seconds.

 

Enjoy!

Read More

Chicken Alfredo Gnocchi Bake

Yield:8-10

Ingredients:

For the Alfredo Sauce

• 1/4 cup butter
• 6 ounces cream cheese
• 4 cloves of garlic, finely minced
• 1 cup milk
• 3/4 cup heavy cream
• 8 ounces parmesan cheese, grated
• 2 egg yolks, beaten
• salt and black pepper

For the Gnocchi Bake

• 16 ounces store-bought gnocchi
• 1/2 cup sour cream
• 1/2 cup ricotta cheese
• 2 cups boneless and skinless chicken breast, cooked through and shredded
• 6 ounces parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• 6 ounces fontina cheese, grated
• 6 ounces mozzarella cheese, grated
• 4 strips of bacon, cooked until crisp and chopped
• shaved parmesan, for garnish

Instructions

• In a large saucepan, melt the butter over medium heat. Add the cream cheese, garlic, milk and heavy cream. Whisk the ingredients until smooth. Bring the mixture to a simmer, as you continue to whisk. Turn off the heat, and whisk in the parmesan cheese. Add a tablespoon of the alfredo to the beaten eggs and whisk vigorously. Now add the eggs to the saucepan, whisking vigorously the entire time so that the eggs do not scramble. Set aside.
• Preheat your oven to 350 degrees F and spray a large baking dish with non-stick spray. Set aside.
• Cook the gnocchi according to it's package's instructions. Drain and set aside.
• To a large bowl, add the alfredo sauce, sour cream, ricotta cheese, chicken breast, parmesan cheese, parsley and gnocchi. Fold the ingredients together until combined.
• Pour the mixture into your prepared baking dish. Sprinkle fontina and mozzarella cheese on top.
• Bake for 15-20 minutes or until warmed through and the cheese is melty and bubbly.
• Remove from heat. Sprinkle bacon, parsley and shaved parmesan on top. Serve immediately!

 

Enjoy it!

 

Read More