Yummy Crunchwrap Supremes.

Ingredients:

Large (burrito size) tortilla shells

Small tostada shells

Queso sauce

Pre-cooked taco meat

Shredded lettuce

Shredded cheese

Sour cream

Other options could include, but are certainly not limited to:

Taco Sauce

Jalapenos

Bell or banana peppers

Black or refried beans

Olives

Tomatoes

And whatever else you think might appeal to you!

Directions:

Warm your tortilla in the microwave to make it soft enough to bend

Put a dollop of queso sauce in the center of your tortilla, but be sure to leave a wide edge so you can wrap it around later

Spoon some taco meat on the cheese (this is where your beans would go, too, if you wanted to add them)

Place the tostada shell, corn tortilla, or a couple tortilla chips on top of the meat (depending on the size of the shell you may have to break it to make the center of your crunchwrap a little smaller so it will close)

Spoon a dollop of sour cream and spread over the shell

Sprinkle some shredded lettuce and shredded cheese on top (this would also be the place for any peppers, tomatoes, etc.)

Wrap the edges up toward the center until they close around your filling (if it won’t cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it)

With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown. It won’t take long

Carefully flip it over once the edges are sealed and lightly brown the bottom side. This won’t take long either because really, you’re just warming that yummy, gooey queso on the bottom

Roast Lemon Chicken with Garlic and Herbs.

Roast Lemon Chicken with Garlic and Herbs is a crispy-skinned, extra juicy, oven-roasted chicken with the clean, classic, bright, and fresh flavors of lemon, fresh herbs, and garlic.

Ingredients

• 4 tbsps butter, softened
• 1 bunch fresh thyme, 1 tbsp of it minced
• 1 tbsp fresh parsley, minced
• 2 heads of garlic, cut in half crosswise
• 1 3-4 lb whole chicken
• 2 large lemons, cut into quarters lengthwise
• 1 large onion, cut into 6 wedges
• 4 small potatoes, cut in half lengthwise
• 1 medium butternut squash, peeled, seeded, and cut in half lengthwise
• olive oil
• salt and pepper

Instructions
1)Preheat your oven to 375°.  Drizzle a few tablespoons of olive oil into a large roasting pan.
2)Break off 1 clove of garlic, peel, and mince.  In a small bowl, mix together the minced garlic, butter, and minced herbs.
3)Generously salt and pepper the inside cavity of the chicken.  Stuff the chicken with the bunch of thyme, some lemon slices (2 or 3, whatever you can fit), and one of the halves of garlic.  Gently separate the skin from the breast of the chicken with your finger. (See this in pictures here.)  Fill the area under the skin with half of the butter mixture.  Spread the rest of the butter mixture over the outside of the chicken.  Tie the legs together with kitchen twine (dental floss works, too).  Place the chicken into the center of the roasting pan.
4)Place the butternut squash face down in the pan on either side of the chicken.  Fill in the rest of the space in the pan with the potatoes, onion slices, garlic, and cut lemons.  Generously drizzle the vegetables and chicken with olive oil and season with salt and pepper.  Squeeze one or two of the slices of lemon over everything in the pan.
5)Roast in the preheated oven for 1 hour and 15 minutes  (internal temperature should read 165°), flipping the vegetables about two-thirds of the way through the cooking time.  Tent with foil and let rest for 10 minutes before serving.

Baileys, White Chocolate and Pistachio Fudge.

Baileys, White Chocolate and Piatachio Fudge is a sweet, rich, delicious white chocolate fudge with the flavors of irish cream and pistachios.

Ingredients

• 1 (14oz) can sweetened condensed milk
• ½ cup Baileys Irish Cream
• 36oz white chocolate chips
• ½ cup raw pistachios, chopped

Instructions 
1)Line a 9x9 baking dish with nonstick foil.  Or, if you don't have nonstick foil, lightly grease.
2)In a saucepan over low heat, combine the chocolate, condensed milk and Bailey's.  Stir constantly until the chocolate is completely melted.  Remove from the heat and stir in the pistachios.  
3)Pour into the pan and let cool until set.  Once set, peel off the foil and cut into one inch squares.

Baked Red Lentil Falafel Salad

Makes 20 falafels and 2 salad servings.
For the falafels:
1 cup dry red lentils
2 cups loosely-packed Italian parsley leaves, stems removed
2 cups loosely-packed cilantro leaves, stems removed
5 garlic cloves
1 red onion
1-2 serrano peppers, to taste
1 1/2 tablespoons whole sesame seed tahini paste
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon baking soda
1-3 tablespoons chickpea flour (or whole spelt/whole wheat/all-purpose)

Olive oil spray

For the tahini dressing:

1/3 cup whole sesame seed tahini paste

Juice of 1 lemon

3 tablespoons water

1 garlic clove, finely grated

1/4 cup minced Italian parsley

1/2 teaspoon paprika

Salt and freshly ground pepper, to taste

For the salad:

3 cups shredded lacinato (tuscan) kale

3 carrots, shaved into ribbons

1/4 cup thinly sliced red onion

3 tablespoons olive oil

1 tablespoon lemon juice

Salt and freshly ground pepper, to taste

Soak the lentils in fresh water overnight. When ready to make the falafels, strain and rinse the soaked lentils. Make sure to pick through the batch and discard any stones or debris.

In a food processor, pulse the lentils until they are coarsely ground, 3 to 5 times. Add the parsley, cilantro, garlic, onion, and serrano pepper to the bowl, and pulse another few times. Drizzle in the tahini paste, olive oil, spices, salt and pepper, and blend until almost smooth. Make sure not to over blend the mixture; you still want some crumb. Taste the mixture, and adjust the seasoning according to your liking. Add the baking soda and the chickpea flour. Start by adding 1 tablespoon of chickpea flour at a time. If the mixture is still too liquidy add another. The mixture should be fairly moist, and if you add too much flour, the falafels will become too dry and hard when baked. I wouldn't add more than 3 tablespoons.

Refrigerate mixture for 30 minutes. Preheat your oven to 375° F.

To make the tahini dressing, whisk the tahini paste, lemon juice, water together until creamy. Mix in the grated garlic clove, minced parsley, paprika, and season to taste with salt and pepper.

Toss the salad ingredients together.

Using a tablespoon measure, scoop out 2 tablespoons of the refrigerated falafel mixture into the palm of your hand. Roll into a ball and place on a parchment-lined baking sheet. Repeat with the rest of the mixture. Generously coat the falafels with olive oil spray and bake until golden brown, 18 to 20 minutes. Make sure not to over cook these — you don't want them to dry out.

To serve, plate the falafels over a bed of kale-carrot salad with a heaping dollop (or two) of tahini dressing.

Recipe Notes

To keep the recipe gluten free, I chose chickpea flour to bind the ingredients together, but any flour would work well here.

AMARENA TINI

Ingredients

7 cl gin

0.5 cl the Syrup of the cocktail cherries

Method

Chill the ingredients in a mixing glass and then strain into a martini glass. Decorate with 2 dripping cocktail cherries on a pick

Amarena Fabbri: Syrup, Fruit

Drink Size: Short Drink

Taste: Dry

Glass: Martini

Mixability: Alcoholic Cocktail, Cold Drink, Amarena Coocktails

Serving Time: Pre Dinner

Tecnics to Prepare: Stir&Strain

Wine and Spirits: Gin

Floradora

This tall, sweet and spicy gin drink is straight from the Lone Star State.

Ingredients :

2 oz Beefeater Gin
.5 oz Raspberry Syrup*
.5 oz Ginger syrup (5 parts ginger juice, 6 parts sugar)
.5 oz Fresh lime juice
club soda
Garnish: Raspberry
Glass: Highball

Add all the ingredients except the club soda to a shaker and fill with ice. Shake, and strain into a higball glass filled with fresh ice. Top with club soda and garnish with a fresh raspberry.
*Raspberry Syrup
INGREDIENTS:
1 (12-oz) package Frozen raspberries
25 oz Simple syrup (one part sugar, one part water)
PREPARATION:
In a bowl or other large container, muddle both ingredients. Let stand for 12 hours at room temperature. Strain and refrigerate before using.

Pesto Pasta with Lemon, Spinach, Edamame & Toasted Almonds 

Serves 4 to 6
8 ounces spaghetti
1/2 cup pesto
8 ounces spinach
2 cups edamame (shelled and shucked, the peas, not entire pods)
juice from 2 lemons (plus fresh lemon wedges for serving)

3/4 cup almonds, crushed and lightly toasted

Procedure :

Heat a large pot of water to boiling, cook pasta until al dente. Remove from water, strain and rinse with cold water. In a large bowl, stir pasta, pesto and spinach until combined (some spinach will wilt, some will stay firm — this is a nice contrast of textures). Finally, stir in the edamame and squirt the lemon all over the finished dish. Reserve a few lemon slices for people to add more if they like. On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds.

Neptune

2 oz. Bacardi 8

¾ oz. passionfruit puree

¾ oz. lime juice

1 ¼ oz. honey syrup

10 mint leaves

Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and strain into a glass. Top with crushed ice. 

Sweet Potato Hash with Onions and Feta

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


Yield: Serves 4

Ingredients

Butter for pan

2 sweet potatoes, peeled and cut into cubes

3 yellow onions, sliced

2 tablespoons olive oil

kosher salt and freshly ground black pepper, to taste

1 tablespoon oregano

1/2-cup to 1-cup crumbled feta cheese

Instructions

Preheat oven to 450.

Butter a large baking pan or dish and set aside.

Add the chopped sweet potatoes, onions, and olive oil in a bowl and mix.

Season with salt, pepper, and oregano; mix together and place the sweet potatoes on prepared baking dish in a single layer.

Roast for 20 to 25 minutes, stirring once halfway through cooking, and cook until potatoes are fork tender.

Remove from oven and sprinkle with feta cheese.

Serve.

Spinach, Feta, and Potato Gratin

Prep Time: 20 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 2 hours, 00 minute

Ingredients

butter, room temperature, for baking dish

5-6 medium-sized red potatoes, washed, peeled, and sliced 1/8-inch thick, divided

3 cans (13.5 ounce-Cans) Spinach, washed and drained, pat dry with paper towel

1/2 cup crumbled feta cheese

2 1/2 cups heavy cream

3 eggs

salt and pepper to taste

Instructions

Preheat oven to 375 degrees.

Rub a 13x9 baking dish with butter.

Layer half of the potato slices in dish, overlapping slightly.

Spread the spinach on top of the potato slices

Add the crumbled feta cheese over the spinach

Layer the rest of the potato slices on top.

In a separate mixing bowl, whisk together the heavy cream, eggs, and salt and pepper.

Pour the cream mixture into dish to cover potatoes; cover with foil.

Bake for 40 minutes, or until potatoes are tender when pierced with a fork.

Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes.

Let rest 15 minutes before cutting and serving.

Blackberry and Meyer Lemon Pavlovas

Meringue ingredients:

6 large egg whites, at room temperature

1 1/2 cups of caster sugar

1 tablespoon of cornstarch, sifted

1 teaspoon of white vinegar

1 pinch of salt

Blackberry-Meyer lemon topping ingredients:

12 ounces of blackberries

1 pint of heavy whipping cream, cold

1 teaspoon of vanilla extract

2 tablespoons of sugar

2 tablespoons of water

1 Meyer lemon, zested and 1 tablespoon of its juice

a small handful of chopped lightly toasted unsalted pistachios

Start by beating the egg whites in a mixer fitted with a whisk attachment. Turn the mixer on low speed until the whites become bubbly frothy. Add vinegar and salt. Turn to medium speed until soft peaks form. Soft peaks form when the egg whites look like white foam and the whisk starts to form a trail (like the picture below on the left). Turn to medium high speed and slowly add the caster sugar in a little at a time, allowing the sugar to incorporate before each addition. When all sugar is added, turn the speed on high and whip until the egg whites form hard peaks (like the picture below on the right) and the sugar is dissolved, about 3-4 minutes. You can check this by rubbing a bit of the meringue between your fingers– you should not be able to feel any grit. Add the sifted cornstarch and whisk on high speed for a couple more minutes until it is fully incorporated.

Preheat the oven to 230 degrees fahrenheit. Line a baking sheet with parchment paper or a silpat. Spoon large disks of the meringues evenly onto the baking sheet. There should be enough meringue for 6. Bake for 1 hour with the rack positioned in the middle. Turn off the heat and crack the oven open a few inches. Allow to cool to room temperature.

To make the blackberry sauce, heat 1/3 of the blackberries, 2 tablespoons of sugar and 2 tablespoons of water in a small pot. Bring to a boil and simmer for 5 minutes until syrupy. Transfer to a food processor and blend until smooth. You can also mash with a potato masher for a chunkier sauce.

To make the whip cream, pour a pint of chilled heavy cream in the bowl of a mixer fitted with a whisk. Add lemon zest, lemon juice and vanilla extract. Whisk on medium high speed just until medium peaks form. Be careful not to overwhisk!

Carefully remove the meringues off the parchment paper. Lay one meringue on the bottom, spoon whip cream over it and place another meringue over it and dollop more whip cream on top.

Drizzle the blackberry sauce over the pavlovas and top with fresh blackberries.

Sprinkle with chopped pistachios.

Dig in with a spoon . . .And enjoy!

Mango tequila shooters with chili-lime shrimp

Ingredients

For the mango shooters

6 ounces frozen mango cubes, defrosted

6 ounces from pineapple cubes, defrosted

1/4 cup fresh lime juice (about 5 medium limes)

2 tablespoons fresh cilantro, chopped

2 tablespoons red bell pepper, diced

1/4 teaspoon fine sea salt

1/2 cup tequila (optional)

For the shrimp

1 bunch scallions, coarsely chopped

1-2 Serrano chillies, seeded and coarsely chopped

1/4 cup cilantro, finely chopped

1 teaspoon fine sea salt

1/4 cup fresh lime juice, plus zest of 1 lime (about medium 5 limes)

2 tablespoons olive oil (plus 2 tablespoons for sautéing)

20 medium shrimp, peeled, deveined and tails removed.

Instructions

In a food processor, puree mangoes, pineapples, lime juice, cilantro, bell pepper and salt, puree until smooth.

Refrigerate covered for 2 to 3 hours.

In a food processor, puree scallions, chillies, cilantro, sea salt, lime juice, lime zest and olive oil, puree until smooth.

Refrigerate until ready to cook shrimp.

When mango is chilled, add the shrimp to the marinade and marinade for no more than 10 minutes or the lime with start to 'cook' the shrimp.

Remove mango puree from the fridge and stir in tequila is using.

Divide between 10 shot glasses.

In a saute pan over medium heat, add 2 tablespoons olive oil.

Saute the shrimp for 2 minutes each side, transfer to a plate.

Skewer each shrimp with a toothpick and place 1 on each shot glass. Serve.

How much food and drinks to serve at a party

Black Velvet Cocktail

Serves 1

4 ounces Brut champagne, chilled
4 ounces Guinness stout, chilled

In a tall glass, pour the chilled Champagne. Slowly top with the chilled Guinness. Enjoy.

Recipe Notes

If you are using a pint glass, you will need to up your amounts to 6 ounces of each the Guinness and Champagne. If you choose to serve this in a Champagne flute you will need to decrease the amounts to 3 ounces of each to fit your drinking vessel.

Breakfast Pizza

serves as many as you'd like

1 recipe either Best Pizza Dough Ever or Thin Crust Pizza Dough 

Pizza sauce - recipes here

1 16-ounce tub whole milk ricotta

Freshly grated Parmesan cheese

Several handfuls of fresh herbs 

Salt and freshly ground black pepper 

Any other toppings you would like 

2 to 3 large eggs per pizza

Make the dough and separate into individual balls. Mist with spray oil, cover, and leave overnight. If you're going to cook it the next morning there is no need to refrigerate.

Heat the oven as high as it will go — hopefully at least 550° and put a pizza stone or baking sheet, upside down, on the top rack.

Shake out each ball of dough and lay it on a sheet of parchment. Top with sauce, and a smear of ricotta, as well as Parmesan, herbs, and any other toppings, except the eggs. Crack each egg into an individual ramekin.

Slide the topped pizza into the oven. Carefully slip each egg out of its cup and onto the pizza. Shake on a little salt and pepper. Bake for 5 to 7 minutes or until the whites and yolk are just set and golden.

Take out of the oven and sprinkle a little more Parmesan on top. Let cool for five minutes then eat!

Vegan Oat & Apple Crumble-Top Muffins

Serves: 12
Ingredients
1 + ¾ cup (250 mL) all-purpose flour (or use 1 cup all-purpose flour + ¾ cup whole wheat flour)
¾ cup (175 mL) quick-cooking rolled oats
1-3/4 tsp (9 mL) baking powder
1 tsp (5 mL) cinnamon
¾ tsp (4 mL) baking soda
¼ tsp (1 mL) salt
¾ cup (175 mL) soy milk
¾ cup (175 mL) vegetabIe oil (or half oil, half applesauce)
1 vegan egg (such as Ener-G Egg Replacer)
? cup (150 mL) packed brown sugar
1 tsp (5 mL) vanilla
1 large apple, peeled, cored and diced
Topping
? cup (75 mL) packed brown sugar
? cup (75 mL) chopped pecans
¼ cup (50 mL) whole wheat flour
2 tbsp (25 mL) vegan margarine, melted
1 tsp (5 mL) cinnamon
Instructions
Topping: In bowl, stir sugar, pecans, flour, margarine and cinnamon; set aside.
In large bowl, whisk all-purpose and whole wheat flours, oats, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk soy milk, oil, vegan egg, sugar and vanilla; pour over dry ingredients. Sprinkle with apple; stir just to blend. (Don’t over-mix – that leads to dense muffins!)
Fill paper-lined or greased muffin cups three-quarters full. Sprinkle with topping. Bake in centre of 375°F (190°C) oven for 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes. Remove to rack to let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)

The Anatomy of Sangria

Fresh Peach Shake

Serves: 1

Ingredients

2 fresh peaches, peeled

½ banana

1 cup vegan milk (coconut milk, soy milk, almond milk)

1 cup ice

1 tbsp agave nectar or maple syrup

Instructions

Using a blender or immersion blender, blend all ingredients until smooth. Serve immediately.

Notes

Makes 1 large shake

Bean Chilaquiles with Avocado & Queso Fresco

Serves 1, but can easily be expanded for any number of people

1/2 tablespoon vegetable oil

3 small corn tortillas, cut into triangles

1/2 cup salsa

1/4 cup pinto beans, black beans, or other leftover beans

1 large egg

1/4 avocado, cut into slices

2 tablespoons crumbled queso fresco (or substitute your favorite cheese)

Hot sauce, optional

Roughly chopped cilantro

Pour the oil into a cast iron or stainless steel skillet and warm over medium-high heat until shimmery. Add tortilla triangles and fry, stirring and flipping constantly, until browned and crisp, 3 to 4 minutes.

Pour the salsa over the tortillas, and cook, stirring, until the tortillas soak up most of the salsa, about 1 minute. Add the beans and stir to heat.

Push the chilaquiles to one side of the pan and lower the heat to medium. Crack the egg toward the middle of the pan. Partially cover the pan and cook until the egg whites are set and the yolk is as done as you like it. Alternatively, whisk the egg in a bowl before adding it to the pan and make scrambled eggs instead.

Use a thin spatula to carefully scoop the fried egg and the chilaquiles onto a plate. Garnish with the avocado slices, queso fresco, hot sauce, and cilantro. Eat immediately.

Recipe Notes:

• Chilaquiles are a great way to use up any little leftover bits in your fridge, like shredded chicken or pork, crumbled bacon, roasted vegetables, and tofu.

Creamy Beet and Tahini Dip

Makes about 1 1/4 cups
3 medium beets (3/4 pound), washed and trimmed
2 small garlic cloves, quartered
1/2 cup tahini
1/2 cup sour cream (see Recipe Note)
1 tablespoon lemon juice
1/2 teaspoon kosher salt
freshly-ground pepper
olive oil, to serve (optional)
pita or crackers, to serve

Preheat the oven to 375°F. Place the beets on top of a large sheet of aluminum foil and fold the edges over to create a pouch (the beets should be completely enclosed in foil). Lay pouch on top of a baking sheet to avoid any dripping onto the bottom of the oven and roast until tender, about 1 hour.  Let cool.
Once cool, slough away the beet skins with your fingers (or a paper towel) and discard. Cut beets into wedges and transfer to a food processor. Add the garlic, tahini, sour cream, lemon juice, salt and a few grinds of fresh pepper and process until smooth. Taste and season with additional salt and pepper if needed.

Scoop into a small serving bowl. Drizzle a spoonful or two of olive oil over the top of the dip if desired. Serve with pita, crackers or wedges of crusty bread. Store leftovers in the refrigerator in an airtight container for up to 3 days.

Recipe Notes
I've tried making this dip with both sour cream and yogurt, and it's great either way. So if you're looking to make it lower in fat, try your favorite low or non-fat plain yogurt instead of the sour cream. 

Sweet Morning Potato

Serves 1

1 sweet potato or yam, scrubbed and dried
1/4 cup plain or vanilla yogurt
1 tablespoon pure maple syrup
2 tablespoons chopped nuts (walnuts, cashews, almonds, etc.)

Heat the oven to 375°F. Pierce the sweet potato several times with the tines of a fork. Place the sweet potato inside a loose nest of foil. Bake until tender when pierced with the tip of a paring knife, 40 to 50 minutes. Remove them from the oven and let them cool enough to handle.

→ Make-Ahead Tip: One or more sweet potatoes can be cooked ahead of time and kept refrigerated for about 5 days. See Recipe Notes for reheating instructions.

Open the sweet potato across the top, pushing the flesh slightly so it rises out of the skin. Spoon on the yogurt, then the syrup. Sprinkle with nuts, and serve.

Recipe Notes
To warm a pre-cooked sweet potato, place it in a microwave on medium-high for one minute, then additional ten second increments if needed, or heat it in an oven or toaster oven on 375°F for 5 minutes.

Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

Makes about three dozen bites

1 pound small or medium red potatoes

2 1/2 teaspoons salt, divided

1 1/2 teaspoons minced fresh rosemary

1 tablespoon olive oil

Freshly ground pepper

12 ounces to 1 pound thick-cut bacon

1 cup (8 ounces) sour cream

1-3 teaspoons hot sauce

Salt and pepper

Preheat the oven to 400°F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Mango Dessert

serves 4

2 ripe mangoes, peeled and diced into medium-sized chunks

1 dollop quick clotted cream (recipe below)

2 tablespoons pistachios, crushed

Divide the mango chunks into four glasses, top with one dollop of quick clotted cream; scatter a few crushed pistachios on top, for garnish. Place glasses into the fridge for one hour, to let the flavors meld.

Quick and Easy Clotted Cream

In Pakistan, a version of this thick clotted cream is called malaai. In England it's known as Devonshire cream. Whatever you call it, it's rich and delicious — perfect for scones, atop pancakes, or served with fruit.

4 ounces mascarpone cream

1/2 cup heavy whipping cream 

2 tablespoons sugar

Pinch of salt

In a medium bowl, beat all ingredients with a mixer until evenly incorporated and small peaks form. Chill in the fridge for about an hour before dividing into mango glasses.

Sweet Lassi

serves 2

This cooling yogurt drink is perfect with rich and spicy curries, and the natural enzymes in the yogurt are just the thing to temper spice, both in the taste buds and in the belly, for happy digestion.

1 cup yogurt, ideally full-fat Greek yogurt

1 cup water

A few ice cubes

3 teaspoons sugar

Pinch of salt

Blend all the ingredients until frothy. Serve immediately.

Almond Scones with Grand Marnier Glaze

Makes 14 heart-shaped scones using a 3-inch cookie cutter
2 1/3 cup (300g) unbleached all purpose flour
1/4 cup (56g) dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (120g) virgin coconut oil
3/4 cup (170g) nonfat plain Greek yogurt
1 large egg
1/2 cup (60g) unsalted dry toasted sliced almonds
Grand Marnier Glaze (see recipe below)

Measure the flour, brown sugar, baking powder, baking soda, and salt into a medium mixing bowl. Add the coconut oil to the dry ingredients, using a pastry cutter to incorporate the coconut oil into the flour. There should still be a few pea-sized pieces of coconut oil throughout. Make a well in the center of the bowl, and set aside.

In a small mixing bowl, use a whisk to combine the yogurt, egg, and sliced almonds, whisking until egg is fully incorporated into the yogurt. Pour the yogurt mixture into the well in the bowl of dry ingredients. Use a wooden spoon or dough whisk to combine just until all of the flour is absorbed and the dough begins to come away from the sides of the bowl.

Roll the dough out into a 1/2-inch thick rectangle. Wrap with plastic wrap and refrigerate for at least 1 hour. Line a baking sheet with parchment paper and heat the oven to 350°F.

Remove dough from refrigerator, then use a heart-shaped cookie cutter to cut out the scones. Place them 1 inch apart on the lined baking sheet, being careful not to touch the cut sides of the scones as you move them.

Bake scones for 18 minutes, or until lightly browned. Transfer directly to cooling racks and dip in Grand Marnier glaze while still warm.

Grand Marnier Glaze

2 tablespoon (30ml) Grand Marnier liqueur
Zest of 1 small navel orange, microplaned
1 cup (120g) confectioner's sugar
1 teaspoon (5ml) orange juice

In a small mixing bowl, pour the Grand Marnier over the orange zest. Let sit for at least 15 minutes to draw the oils out of the orange zest. Add the confectioner's sugar and orange juice. Stir until fully combined, cover and set aside.

it's soup time

Boiled Egg, Seared Asparagus & Pickled Onion Sandwiches

Ingredients :

Serves 2
1/2 a bunch of asparagus spears (about 15-20 spears)
2 small baguettes (or one large one and you'll have bread leftover)
2 eggs, hard boiled (I'll bet poached would be great too)
2 tablespoons olive oil
2 tablespoons diced raw onion
2 tablespoons French mustard
1/4 cup red wine vinegar
lemon juice to taste
fresh dill
salt and pepper

Instructions :

Hard boil the eggs and set aside. Trim the asparagus by cutting off the woody ends and cutting the spears in half length–wise as best you can. Dice the red onion and put in a small bowl with the red wine vinegar, set aside the onions while you're doing the other parts of the sandwich.

In a large skillet over high heat, add a little oil. Sear the asparagus spears, about 3 or 4 minutes on each side. You want a little bit of char, so don't move the asparagus very often. Split two mini baguettes in half (or one large baguette) and remove a little of the doughy center so the asparagus and egg can fit inside. Toast the bread lightly. Smear with good mustard, a little olive oil. Top with sliced egg, 1/2 of the asparagus, dill, and spray a little lemon all over the interior of the sandwich. Season with salt and pepper.

Apple Cabbage Salad with Brown Sugar Cider Vinaigrette

Ingredients :

Serves 4 to 6

5 cups thinly sliced red cabbage (about 1/4 of one medium head) (see tip Recipe Notes)

4 ounces lettuce (about half of a small head), torn or sliced into strips (red leaf or romaine works well here)

2 medium apples (crunchy, crisp varieties like Honeycrip, Gala, or SweeTango), diced small

2 medium carrots, peeled into ribbons (see Recipe Notes)

2 cups finely chopped cauliflower (pull off about 3 of the cumulus cloud shaped bunches from the head, cut away the thick stem, and then chop the florets into tinier bits)

1/2 cup thinly sliced scallions, green and white parts (about 3 or 4 scallions)

3 tablespoons canola, vegetable, safflower, or a mild nut oil like almond or walnut

1 1/2 tablespoons mayonnaise

1 1/2 teaspoons brown sugar (light or dark)

1/4 teaspoon Dijon mustard

3 tablespoons apple cider vinegar

Pinch of fine sea salt

5 grinds fresh black pepper

1/2 cup pepitas, toasted

Instructions :

Combine the cabbage, lettuce, apples, carrots, cauliflower, and scallions in a large serving bowl. Toss several times so that the carrot ribbons tangle with the cabbage shreds and lettuce leaves, and the cubes of apples and bits of cauliflower settle throughout rather than at the bottom of the bowl.

In a small bowl or spouted measuring cup, briskly whisk together the mayonnaise and oil until completely smooth. Add the sugar and mustard and whisk again. Finally, whip in the vinegar, salt, and pepper until the whole of it emulsifies into one dressing. Pour the vinaigrette over the salad, scatter the pepitas into the bowl, and toss again to combine everything. Serve immediately.

If you plan on having leftovers, hold off on the vinaigrette and pepitas, adding those per serving to prevent the salad from becoming soggy and the pepitas from losing their crispy crunch (You can just reserve a portion of the salad for saving, too, and dress the rest for serving immediately). Refrigerate the undressed salad in an airtight container for up to 4 days and store the pepitas in a zip-top bag or container outside of the fridge.

12 Most Simple Foods That Make You Look Good

CHICKEN & CORN CHEESY MACARONI BAKE

INGREDIENTS

1 teaspoon vegetable oil

500g skinless chicken breast fillet, diced

13/4 cups water

1 cup reduced fat milk

1 packet Continental® Macaroni Cheese Pasta & Sauce, Value Pack

1 x 420g can corn kernels, drained

2 cup sliced green beans

1 cup fresh breadcrumbs

2 tablespoons freshly grated Parmesan cheese

1 teaspoon chopped oregano

DIRECTIONS

Preheat oven to 200°C

Heat oil in a pan and cook chicken until golden. Add water and milk; bring to the boil. Add Macaroni Cheese, corn and beans. Simmer uncovered for 8 minutes.

Transfer mixture to a lightly greased ovenproof dish. Combine breadcrumbs, parmesan and oregano; sprinkle over Macaroni mix.

Bake chicken and pasta for 15-20 minutes or until top is crunchy and golden.

Hint: This macaroni and cheese recipe goes well with grilled, lean pork cutlets and steamed greens. Substitute 1 teaspoon chopped oregano with either 1/4 teaspoon dried oregano or marjoram.

Non alcoholic Sangria

Ingredients :

2 cups boiling water

2 black tea bags (or 2 teaspoons loose-leaf tea in an infuser)

2 cinnamon sticks

1/2 cup sugar

3 cups pomegranate juice

1 cup freshly squeezed orange juice

1 orange, sliced into thin rounds

1 lemon, sliced into thin rounds

1 lime, sliced into thin rounds

1 apple, cored and cut into 1/2-inch chunks

3 cups carbonated water

Instructions :

Pour boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.

In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.

Just before serving, stir in carbonated water. Serve in glasses over ice.

Baked Potato Salad

Ingredients :

1 1/2-2 pounds of baby red potatoes  (my personal preference for potato salad, but you can sub with whatever potato you prefer)

1/2 c. mayonnaise

1/2 c. sour cream

1/2 c. shredded sharp cheddar cheese

1/4 c. chopped chives

1 lb. bacon, cooked crisp and crumbled

salt and fresh pepper, to taste

Instructions :

In a medium bowl, stir together mayonnaise, sour cream, salt, pepper, and most of the chives.  (Save a few chives for garnishing your salad later.)  Add cheese and bacon and stir to combine.  Place dressing in the refrigerator while you prepare your potatoes.

Cut your potatoes into bite-sized chunks and place into a 2 quart pot.  Add water to cover potatoes.  Add a three-finger pinch of salt to water.  Bring to a boil and cook until tender, but not falling apart.  Drain potatoes and cool slightly.  Gently fold potatoes into the dressing until completely covered.  Add more salt and pepper, if needed.  Garnish with reserved chives.  Chill.

Chicken Popcorn !

ingredients
Chicken breast----4 nos(cut into small bite size pieces)
Refined Flour ----200 gms
Salt to taste
Black pepper powder – ½ tsp
Onion Powder-1 tbsp
Paprika  -1 tsp
Curry Powder  1  tbsp
Egg Whites---4 nos
Milk—2 Tbsp
Panko crumbs- 300 g
Oil to deep fry

preparation method
Cut chicken breasts into small pieces and keep aside.
In a bowl , add refined flour, black pepper powder , onion powder, paprika powder, curry powder and salt and mix well.
In a separate bowl , add milk and eggs and whisk well.
Dip the chicken pieces into Flour mix---then into egg mix---then into Pinko crumbs
Repeat the process of dipping into egg mix & crumbing again and gently roll the pieces in your hands like a small ball. – This is Optional
Deep fry the chicken pops till cooked & golden.

Beer Margaritas

Ingredients

1(12 fluid ounce) can frozen limeade concentrate

12 fluid ounce beer

12 fluid ounces tequila

ice

12 fluid ounces water

1 lime, cut into wedges

Directions

Pour limeade,tequila, water, and beer into a large pitcher. stir until well-blended,

and limeade has melted. Add plenty of ice, and garnish with

lime wedges. Adjust with additional water, if needed.

                                          Brownies!

Ingredients:

1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt

1 -2 cup chocolate chips (semisweet, white, butterscotch, peanut butter)
1 -2 cup raisins
1 -2 cup chopped maraschino cherry
1 -2 cup chopped nuts
1 -2 cup M&M'
1 -2 cup Reese's pieces
1 -2 cup miniature marshmallow

Directions:
1 Preheat oven to 350°F.
2 Grease an 8 inch square pan or line with foil.
3 In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
4 Add sugar and mix well.
5 Add eggs one at a time and stir until well combined.
6 Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
7 Fold in "WHATEVER FLOATS YOUR BOAT"!
8 Spread in pan and bake for approximately 25 minutes.
9 DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do     the knife/toothpick test, it should come out with moist crumbs, not clean.
10 Cool completely before cutting into squares.
11 For vegetarian omit the marshmallows.
12 For double recipe, bake in 9x12 pan and add 5 minutes to baking time.