Ingredients:
-
3-4 boneless skinless chicken breasts - cut into bite size pieces
-
2 tablespoons fish sauce
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2 teaspoons minced garlic
-
1 tablespoon soy sauce
-
1 tablespoon hoisin sauce
-
1 tablespoon rice vinegar
-
¼ teaspoon red pepper flakes
-
2 teaspoons sugar
-
1 cup blackberries
-
handful fresh basil leaves - thinly sliced
-
2 tablespoons roughly chopped cashews
Directions:
-
In a small bowl whisk together fish sauce, garlic, soy sauce, hoisin sauce, rice vinegar, red pepper flakes, sugar.
-
Drizzle a large pan or skillet with oil and bring to medium heat. Add chicken and stir 4-5 minutes until browned.
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Add sauce to pan and continue to stir over heat for 3-4 more minutes until chicken is cooked through.
-
Add blackberries and basil and stir another 1-2 minutes. Sprinkle with cashews and serve immediately.
Ingredients:
-
2 tablespoons butter
-
2 slices thick sandwich bread
-
1/2 cup boysenberries, sliced lengthwise
-
4 ounces brie cheese, rind removed
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drizzle of honey, optional
-
sprinkle of cinnamon, optional
Directions:
-
Butter both sides of sandwich bread and place on a warmed cast iron skillet or griddle (or similar). Cook over medium heat for 2-3 minutes or until lightly browned, and then flip each slice.
-
Place brie cheese and boysenberry slices on one piece of bread (the cooked side). Option to drizzle with honey and/or sprinkle cinnamon on top.
-
Place the other piece of bread on top of boysenberries (browned side down). Cook until cheese is melted and both sides of sandwich are lightly browned, flipping as necessary.
Ingredients:
-
2 sheets puff pastry thawed
-
½ cup apricot jam
-
6 oz prosciutto
Directions:
-
Preheat the oven to 400°F (200°C).
-
Roll the puff pastry into 11-inch square.
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Brush on apricot jam all over.
-
Layer prosciutto over the jam.
-
Using a pizza cutter, cut the puff pastry into 1-inch strips. Twist and arrange them on a baking sheet, lined with parchment paper, or silicone mat.
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Bake the twists for about 15 minutes, or until the twists are puffed and golden brown.
-
Cool and serve. Best when served fresh and warm.
Ingredients:
-
8 ounces cream cheese
-
1/4 cup honey
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1 cup milk
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1 tsp vanilla extract
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1 cup fresh blackberries
Directions:
-
Get your ingredients ready prior to preparing the homemade popsicles then set up your blender and get your mixing bowls, 1-cup measuring cup, fine mesh strainer, spoon and popsicle molds ready.
-
To the blender, add the cream cheese, honey, milk, vanilla extract and blend just until combined. Add 1 cup of the mixture to a mixing bowl and set aside. Then add the blackberries to the blender and blend just until fully combined.
-
Pour the blackberry mixture through a fine mesh strainer into a mixing bowl. Use a spoon to help it through as needed.
-
For the assembly of the popsicles, add a small amount of the blackberry mixture (about 1 tablespoon) to each popsicle mold. Then place the popsicle molds in the freezer to set for about 10 minutes. While they are chilling, place the two mixing bowls filled with the popsicle mixtures into the refrigerator.
-
When the popsicle molds have chilled, remove them from the freezer. Grab the popsicle mixtures from the refrigerator to finish assembling. Alternating between the plain cheesecake mixture and the blackberry mixture, one at a time, add a small amount of each mixture (about 1 tablespoon) to each popsicle mold making layers until each popsicle mold is filled (it’s okay for the two mixtures to mix a little bit for a pretty swirl effect).
-
Next place the filled popsicle molds in the freezer for at least 6-8 hours to set, best overnight. Then patiently wait for these delicious homemade blackberry cheesecake popsicles to freeze!
Ingredients:
-
2 pounds plums pitted and quartered
-
¾ cup sugar
-
3 tablespoons honey
-
¼ teaspoon salt
-
2 teaspoon lemon juice
Directions:
-
In a high-speed blender add plums, sugar, and honey. Let sit for about 25 minutes to macerate before processing.
-
Add lemon juice and blend until smooth.
-
Transfer the mixture to a freezer safe container and place in freezer for 2-3 hours before serving, stirring every 30 minutes.
Memorial Berry Trifle
Ingredients:
-
1/4 cup plus 2/3 cup sugar
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1/4 cup fresh lemon juice
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1/4 teaspoon almond extract
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1 premade angel food cake, cut into 1-inch slices
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1 pound cream cheese, at room temperature
-
2 cups heavy cream, at room temperature
-
2 pints blueberries
-
2 pints strawberries, hulled and sliced
Directions:
-
Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
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Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
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Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
-
Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.
Apricot Panna Cotta
Ingredients:
-
1 tablespoon and 2 ½ teaspoons powdered gelatin
-
2 tablespoons warm water
-
3 ¼ cup milk
-
1 cup heavy cream
-
1 teaspoon of vanilla extract
-
â…” cup sugar
For the compote:
-
1 pound apricots halved and pits removed
-
3 tablespoons water
-
½ cup sugar
-
1 star anise
-
2 tablespoons lemon juice
Directions:
-
Dissolve gelatin in 2 tablespoons of warm water and set aside.
-
In a medium saucepan combine milk, heavy cream and sugar and bring to a simmer over medium low heat. Stir until sugar dissolves.
-
Off the heat and add vanilla and salt.
-
Stir in gelatin and whisk until it dissolves. Strain the mixture through a fine sieve and set aside for 15-20 minutes until it slightly cools down.
-
Divide the Panna Cotta mixture among 8 4-ounces ramekins. Let it cool and refrigerate for at least 4 hours.
For the compote:
-
In a medium sauce pan combine apricots, water, sugar, anise and lemon juice and simmer until the apricots are very soft, about 20-30 minutes. Let it cool.
-
To serve, top Panna Cotta with about a tablespoon of Apricot Compote, a few blackberries and a few mint leaves.
-
Enjoy!
Armenian Cucumber
& Pineapple Salad
Ingredients:
-
1/4 cup white balsamic vinegar
-
1/4 cup water
-
1/4 cup sugar
-
3-4 cups Armenian cucumbers, spiralized
-
1/4 medium red onion, chopped
-
1 bunch cilantro, chopped
-
1 1/2 cups pineapple, chopped
Directions:
-
Mix the first 3 dressing ingredients in a small bowl; set aside.
-
Slice or spiralize the Armenian cucumber (removing the seeds).
-
Chop the onion, pineapple, and cilantro.
-
Mix together in a large bowl.
-
Add the dressing.
-
Enjoy!
Garlic Lemon Butter
Ingredients:
-
1/2 cup butter, softened
-
2 to 3 teaspoons grated lemon zest
-
1 garlic clove, minced
-
1 teaspoon minced fresh parsley
-
1/4 teaspoon salt, optional
-
Pepper to taste
Directions:
-
In a small bowl, beat all ingredients until blended.
-
Refrigerate up to 1 week or freeze up to 3 months.
Garlic Shrimp
Ingredients:
-
2 tablespoons olive oil
-
1 tablespoon fresh lime or lemon juice
-
6 garlic cloves, grated or minced
-
1/4 teaspoon ground cumin
-
1/4 teaspoon red pepper flakes
-
1/4 teaspoon salt
-
1/4 teaspoon ground black pepper
-
1 pound large shrimp, shelled (except for tails) and deveined
Directions:
-
In a bowl, whisk together olive oil, juice, garlic, cumin, red pepper flakes, salt and black pepper. Add shrimp and toss to coat. Set aside and marinate for 20 minutes.*
-
Preheat oven broiler on high.**
-
Spread shrimp along with marinade in single layer in an oven-proof skillet or baking pan.
-
Place in center of oven and broil for 3 minutes, until pink.
Yellow & Red Watermelon Mint Popsicles
Ingredients:
-
3/4 cup (150 g) sugar
-
5 to 6 large sprigs fresh mint plus 2 teaspoons very thinly sliced fresh mint
-
1/2 quart (960 ml) peeled, seeded, and chopped yellow watermelon
-
1/2 quart (960 ml) peeled, seeded, and chopped red watermelon
-
2 tablespoons fresh lemon juice
Special Equipment
-
8 (1/2-cup/120-ml) ice pop molds (and wooden sticks, if required for your molds)
Directions:
-
Combine the sugar and 3/4 cup (180 ml) water in a medium saucepan.
-
Bring them to a boil, stirring often to dissolve the sugar.
-
Reduce the heat to medium-low and cover.
-
Simmer until the syrup is lightly thickened, about 5 minutes.
-
Remove the saucepan from the heat.
-
Stir in the mint sprigs, and let the pan stand, uncovered, until the syrup is completely cooled.
-
Drain the syrup in a wire sieve over a bowl, squeezing the mint between your fingertips to extract the very last drops; discard the mint.
-
Purée the two watermelon in a food processor or blender separately.
-
Pour the purée into 2 separate bowls.
-
Stir in enough of the mint syrup into each bowl to make a very sweet mixture.
-
Stir in the sliced mint.
-
Divide the purées evenly among the eight ice pop molds, leaving a little clearance at the top of each mold to allow for expansion.
-
Cover the molds with the lids (adding wooden sticks, if needed).
-
Freeze the pops until they are solid, at least 4 hours.
-
To serve, run the bottom of the molds briefly under lukewarm water and unmold.
The pops can be frozen for up to 1 week.
Watermelon Gazpacho
Ingredients:
-
8 cups seedless watermelon, cubed (ours was half of one 16-pound watermelon)
-
1 medium cucumber
-
1 medium tomato
-
2 medium shallots or 1/2 small red onion
-
¼ cup loosely packed basil leaves
-
2 tablespoons red wine vinegar
-
¼ teaspoon kosher salt
-
A few dashes hot sauce
Directions:
-
Chop the watermelon into rough cubes. Place it in a blender and blend (the blended amount should fill a 1 ½ quart blender). Pour into a bowl or container, and set aside.
-
Cut the cucumber in half; remove the seeds by scooping them out with a spoon. Peel the cucumber halves, then roughly chop them into a few smaller pieces. Roughly chop the tomato into quarters. Cut off the ends of the shallots and peel them; cut them into quarters (or peel the onion and cut into quarters).
-
Place the cucumber, tomato, shallots, and basil leaves into the pitcher of the blender. Blend until smooth. Pour the mixture into the container with the watermelon mixture and mix them with a spoon until fully combined.
-
Stir in the red wine vinegar, kosher salt, and a few dashes hot sauce. Place in the refrigerator and chill for about 2 to 3 hours, until cold. If desired, serve garnished with a few drops of olive oil.
Roasted butternut squash with feta
Ingredients:
-
1 medium butternut squash
-
1tbsp olive oil
-
1 clove garlic, crushed
-
1 small red onion, thinly sliced
-
6 stems chard, thinly sliced
-
3tbsp breadcrumbs
-
1tbsp thyme leaves
-
50g (1¾oz) feta, crumbled
-
2tbsp pine nuts
-
Basil, to garnish (optional)
Directions:
-
Heat the oven to 200°C (gas mark 6). Cut the squash in half lengthways and scoop out the seeds and any fibrous bits. Using a sharp knife, score the flesh in a criss-cross at 1cm (½in) intervals. Brush with a little olive oil. Place in the oven and cook for 35 mins.
-
Meanwhile, heat the oil in a large frying pan, add the garlic and onion and cook, stirring, for about 5 mins. Add the chard and breadcrumbs and cook, stirring, for 3-4 mins or until the chard has softened. Stir in the thyme, feta and pine nuts. Season with salt and pepper.
-
Remove the squash from the oven and fill the cavity of each with the mixture. Return to the oven and cook for a further 10-15 mins, or until tender. Garnish with a few basil leaves before serving.
Acorn Squash Rigatoni Alfrado
Ingredients:
-
1 large acorn squash, roasted*
-
2 tablespoons olive oil (1 tablespoon for acorn squash, 1 tablespoon for onions)
-
1 medium onion, coarsely chopped
-
2 garlic cloves, finely chopped
-
½ cup white wine
-
2 ½ teaspoons sea salt (1 teaspoon is for pasta water)
-
½ teaspoon black pepper
-
¾ cup almond milk
-
1 teaspoon red pepper flakes
-
1 teaspoon fresh parsley, finely chopped
-
1 tablespoon finely grated Parmesan, optional
-
1 small batch semolina rigatoni, 16 ounces
Directions:
-
Heat oven to 400 degrees F.
-
*Roasting Squash: Cut acorn squash in half, scrape out and discard seeds and strings. Rub 1 tablespoon of olive oil on the inside and outside of both pieces of squash. Lay each piece face down onto a sheet pan and bake until tender, about 15 minutes.
-
While roasting squash, chop onions and garlic. Heat a sauté pan on high heat. Once hot, add 1 tablespoon olive oil. Once oil is hot, add onions, stirring frequently until starting to caramelize (do not burn). Turn down heat to medium low, add chopped garlic, and cook until tender, about 1 minute. Add white wine and reduce liquid by half. Add 1 teaspoon sea salt and 1/2 teaspoon cracked black pepper. Continue to cook until onions are caramelized, golden brown. You may need to add a little water to keep the onions from sticking to the pan. When done, turn off heat and set aside.
-
In a large pot, fill 3/4 of the pot with water, add 1 teaspoon sea salt and bring to a boil. Add pasta and cook for 8 to 12 minutes until tender. Strain and set aside.
-
Acorn squash should be tender by now. Scoop out the flesh and place into a food processor or blender. Add onion/garlic mixture, almond milk, 1 teaspoon Parmesan (optional), 1/2 teaspoon sea salt, and purée.
-
Pour purée over hot pasta, toss with parsley, Parmesan (optional) and red pepper flakes.
-
Place pasta in a serving dish, sprinkle with more Parmesan (optional) and parsley. Enjoy!
Baked Sausage Stuffed Munchkin Pumpkins
Ingredients:
-
6 munchkin pumpkins
-
1 small onion
-
3/4lb good ground sausage
-
50g Panko breadcrumbs
-
1 tsp dried sage
-
splash water
-
salt & pepper to taste
Directions:
-
Preheat the oven to 180°C (Gas mark 4/350°F). Lightly oil a small roasting tin (check that it is large enough to hold your 6 mini pumpkins).
-
Prepare the pumpkins. Scrub the outside of the pumpkins well under running water and pat dry. Slice the top off each pumpkin, as you would when carving a full-sized pumpkin, and set to one side.
-
With a spoon, scoop out the seeds and pulp from inside each pumpkin, taking care not to remove too much of the flesh.
-
Next, prepare the sausage stuffing. Peel and finely slice the onion and place in a bowl.
-
Remove the sausages from their skins - I find that the easiest way to do this is to slit the skins down the length of the sausage with the tip of sharp knife, then peel it back from the sausage meat to remove.
-
Discard the skins and add the sausage meat to the bowl with the onions, along with the bread crumbs, dried sage and a splash of water. Season with salt & pepper if wanted.
-
Mix the stuffing ingredients well until completely combined.
-
Place the hollowed out pumpkins into the oiled roasting tin, then spoon the stuffing mixture into the pumpkins, splitting the mixture between all six. Depending on the size of your pumpkins, you should have enough to just fill them all.
-
Pop the 'lids' back on the pumpkins, then place in the oven and roast for 30 minutes.
-
After 30 minutes, remove the tops from the pumpkins and pop on a plate to one side. Return the pumpkins to the oven and roast for a further 10-15 minutes. The pumpkins are done when the pumpkin is cooked through (test for softness with the tip of a sharp knife in the side of a pumpkin) and the stuffing is starting to crisp up on top.
-
Pop the tops back on the pumpkins to serve.