OC Culinary Recipes and Tutorials

Tutorials

• 1 Cup CORNMEAL                                                  
• 1 Cup ALL PURPOSE FLOUR                                          
• 1/2 Cup SUGAR                                                   
• 1 tbsp BAKING POWDER                                            
• 1 each EGG                                                      
• 1 Cup MILK                                                       
• 4 tbsp MELTED BUTTER                                            

1. HEAT THE OVEN TO 425 GREASE A 9" SQUARE BAKING PAN
2. MIX ALL THE DRY INGREDIENTS IN A BOWL
3. IN A SEPERATE BOWL BEAT THE EGG,MILK AND BUTTER
4. ADD THE DRY AND MIX TILL JUST MOIST
5. BAKE FOR ABOUT 20 MINS  

• 1 Pound   Cooked diced chicken                                    
• 4 Ounce   Mayonnaise                                              
• As req   Curry paste (not curry powder)                           
• 2 Ounce   Mango
• 2 Ounce   Toasted pecans                                          
• 1 Each       Apple peeled and diced.                                  
• 1 Ounce   Raisins                                                  
•  As req   Salt and pepper                                          

1. Place all the dry ingredients in a bowl
2. Mix the curry paste and mayonnaise together in a separate bowl
3. Mix the two together
4. Adjust the seasoning

• Mango chutney
• Naan

• 1 Pound Peeled, diced sweet potatoes                            
• 3 Ounce Peeled diced carrot                                      
• 3 Ounce Diced Celery                                            
• 2 Ounce Diced onion                                             
• 1 Each Diced jalapeno (optional)                                
• 2 Ounce Butter                                                   
• 1 Pint Chicken Stock                                            
• 8 Ounce Cream                                                   
• As req Salt and Pepper                                         

1. Melt the butter.
2. Sweat all the vegetables.
3. Add the stock and bring to a boil.
4. Reduce to a simmer.
5. When the vegetables are cooked puree them.
6. Reheat and add the cream.
7. Adjust the seasoning and serve. 

• 1 1/2 Cup Sugar                                                 
• 1 Cup Butter                                                    
• 2 Each Eggs                                                     
• 1 fl oz Cream
• 2 2/3 Cup Flour                                                 
• 2 Tsp. Cream of Tartar                                         
• 1 Tsp. Baking soda                                              
• 1/4 Tsp. Salt                                                   
• 1 Tsp. Vanilla                                                 
• 1 Cup Dried Cranberries                                         
• 1/2 Cup Sweetened /flaked coconut                                

1. Cream butter, sugar, vanilla.
2. Add eggs and cream
3. Sift flour, salt, baking soda, cram of tartar, add to the above and mix.
4. Add cranberries and coconut.
5. Roll into small balls, then roll into sugar
6. Bake at 400 for 8-10  mins.      

• 1 Whole Sheet of puff pastry                                    
• 3 Each Egg Whites                                               
• 4 Cup Powdered Sugar                                            
• 1/2 Tsp. Vanilla Extract                                        

1. Lay the puff pastry out on a cutting board and dock with a fork.
2. Put the egg whites in a mixing bowl, you can do this either by hand or use a mixer.
3. Using a large spoon or the paddle if you are using a mixer, incorporate 3 cups of the powdered sugar to make a smooth frosting, add the remaining sugar little by little unit the consistency of the frosting is stiff enough to hold a soft peak.
4. Spread enough frosting over the top of the puff pastry to create a layer about 1/8" thick, a spatula dipping in hot water then wiped dry, will make spreading the frosting easier .
5. Cut the frosted pastry into whatever size or shape you like, a pizza cutter is great for this.
6. Place the cookies on a lined baking sheet approximately 1" apart and bake in a 350° F oven until the top is gold brown and the cookies have risen about 10 minutes.
7. Remove from the oven and cool.
8. When the cookies are completely cold store in an airtight container for up to a week, I will be surprised if they last that long.
9. These are great with hot tea or coffee.                             

• 1 1/2 Cup AP flour                                               
• 3/4 Cup Sugar                                                   
• 1/2 Tsp. Salt                                                   
• 1/3 Cup Veg oil                                                 
• 1/3 Cup Milk                                                     
• 2 Tsp. Baking powder                                            
• 1 Cup Blueberries                                               
• 1 Each Egg                                                                            

• 1 Each Zest of a lemon                                          
• 1 Cup Sugar

1. Mix the lemon zest and the sugar

1. Mix all the dry ingredients (except the blueberries)
2. Mix all the wet ingredients
3. Mix the dry and wet until just mixed
4. Fold in the blueberries
5. Fill 12 greased or lined muffin cups
6. Top with the lemon sugar mixture
7. Bake at 400 until golden brown.
8. Remove from the oven and allow to cool slightly before removing from the pan.

CRANBERRY AND ORANGE RELISH | Category: RELISHES                

Serves:  6

• 1 Pound FRESH CRANBERRIES                                       
• 1 1/2 Cup FRESH ORANGE JUICE                                    
• 1 1/2 Cup SUGAR                                                 
• 1 tbsp ORANGE RIND                                              

1. Combine all the ingredient in a sauce pan put on the stove with a medium heat. Bring to the boil cook for about 10 minutes until the cranberries have popped and the mixture is the constancy of jam.
2. Remove from the heat and transfer to a heat proof container and refrigerate, when cold cover. Will keep at least 10 days in the refrigerator. 
3. As much as we associate cranberries with turkey, this relish goes equally as well with chicken and pork.

JOES CRISP TOPPING | Category: DESSERT                 

Serves:  6 

• 1 Cup Ap flour                                                  
• 1 Cup Brown sugar                                               
• 1/2 Cup Old fashioned oats                                      
• 1/2 Cup Butter melted                                           

1. Mix all of the ingredients together
2. Put on top of the fruit
3. Bake at 350 or until the fruit is tender and the topping crisp 

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   SPINACH & GOAT CHEESE QUESADILLAS| Category: LUNCH

   INGREDIENTS

   • 12 small flour or gluten-free tortillas
   • 2 large onions
   • 1 tbsp butter
   • 1 tbsp olive oil
   • 1/4 cup fresh basil (chopped)
   • 1 C  goat cheese
   • 6 tbsp chopped sundried tomatoes (and drained)OPTIONAL
   • leaves handful of fresh spinach
   • 8 oz  tablespoons Chutney

   INSTRUCTIONS

   1. In a pan, melt the butter with the olive oil.
   2. Add the onions,  and basil and season with salt & pepper, and cook over low heat until the onions are a caramel color. About 15-20 minutes.
   3. Heat a griddle over medium to high heat. (I like to use a pancake grill)
   4. Brush the grill with olive oil.
   5. Add the tortillas to the grill and toast the inside of the tortillas for about 30 seconds, then take the tortillas off the grill to assemble your quesadillas.

   Assembling the quesadillas:

   1. On 6 of the tortillas, sprinkle about 1 – 2 tbsp goat cheese, followed by 1 tbsp chopped sundried tomatoes, heaping 1 – 2 tbsp caramelized onion mixture, and 3-4 fresh spinach leaves,
   2. And cap off with a tortilla shell, carefully sandwiching the tortillas together:

   Cooking the quesadillas:

   1. Add the quesadillas to the grill and cook for about 1 – 2 minutes on each side, or until the tortillas are gently golden brown and the cheese is melted.
   2. Cut quesadilla into 6 pieces.
   3. Top each quesadilla with store-bought chutney
   4. Serve

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      MINI GORGONZOLA STUFFED POTATOES | Category: LUNCH

      Total Time

      Prep: 30 min. Bake: 15- 18 min.

      Ingredients

      • 24 small red potatoes
      • 4 ounces cream cheese, softened
      • 1/3 cup sour cream
      • 1/4 olive oil
      • 1/4 teaspoon salt
      • 1/4 teaspoon pepper
      • 1-1/2 cups (6 ounces) crumbled Gorgonzola cheese
      • 4 thick-sliced bacon strips, cooked and crumbled
      • 1/4 cup grated Parmesan cheese
      • 2 tablespoons minced chives

       

      Directions

      • Clean red potato.  Slice potato in half.  Cut a thin strip off the bottom of each potato half.  Using a Parisienne scoop ( melon baller) make a hole in the top of each half. 
      • Coat potato halves in olive oil then place on baking sheet in 350 oven for 5-8 minutes until potato is slightly cooked. Remove from oven and let cool.
      • In a large bowl, add cream cheese, sour cream, salt, and pepper. Stir in Gorgonzola cheese and bacon. Spoon or pipe mixture into potato halves. Sprinkle with Parmesan cheese.
      • Place on sheet pan.  Bake at 350° for 10-15 minutes or until heated through. Sprinkle with chives.
      • Serve warm

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        BREAD AND BUTTER PUDDING | Category: DESSERT
      •  

      • 1/2     Each  Loaf of bread, buttered                                

                  Ounce         Raisins                                                  

        4        Ounce         Sugar                                                    

                  As req          Nutmeg                                                                                                Custard                                                       

        1        Pint   Milk                                                      

        4        Each  Whole Eggs                                               

        2        Each  Egg yolks                                                

        6        Ounce         Sugar                                                   

        1        Each  Vanilla bean                                             

                                                                                           

        Butter a dish

        Layer the buttered bread with raisins and sugar

        Prepare the custard

        Heat the milk with the vanilla in it

        Beat the eggs, egg yolks and sugar

        Add the heated milk straining the vanilla out

        Pour over the bread ensuring the bread is covered

        Sprinkle nutmeg over the dish

        Bake at 350 till firm

        Allow to cool slightly before serving, serves 8

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         CRÈME BRULEE RECIPE

         Ingredients:                                    Amount

        Heavy cream                            1 qt

        Vanilla bean                             ½ each

        Granulated sugar                      4 oz.

        Egg yolks                                  10 each

        Granulated sugar                      AS NEEDED 

        Directions

        1. Heat the cream and the vanilla bean in a medium saucepan over medium-high heat until bubbles appear along the sides of the pan
        2. Quickly whisk the sugar into the egg yolks.
        3. When the cream is hot, slowly pour the heated mix in with egg yolks. Whisk to combine evenly
        4. Stain the mix through a fine chinoise into a pitcher. Scrape the vanilla bean with the tip of a paring knife to remove the seeds. Use the seeds that remain on bean into the custard
        5. Preheat an oven to 325. Arrange the ramekins inside of a hotel pan (deep is). Pour the custard into the ramekins. Set the ramekins in a preheated oven, and then carefully pour enough water so the water covers 2/3 of the ramekin. Bake until just set, about 45-50 minutes.  Start checking the custard early on in baking. The custard should be set with only a jiggle in the center.
        6. When the custards are done, carefully remove the ramekin from the oven and allow cooling in the water bath. When the ramekins are cool enough, remove from water and cover in plastic wrap.  Refrigerate for 4 hours or up to 2 days before serving.
        7. To serve, sprinkle the top of each custard with granulated sugar. Use a torch to caramelize the sugar.

         

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        RATATOUILLE

         Ingredients                        Amount

        Onion                                       12 oz.  (Medium dice)

        Garlic (chopped)                       one T

        Olive oil                                   4 fl oz.

        Green bell pepper                    6 oz.  (Medium dice)

        Red bell pepper                        6 oz.   (Medium dice)

        Eggplant                                   12 oz.   (Medium dice)

        Zucchini                                   8 oz.    (Medium dice)

        Tomato concasse                      24 oz.

        Fresh basil                                1 oz.   Chiffonade

        Salt                                          TT    (To taste 

        Pepper- black, ground              TT    (to taste)

         

        Directions

        1. Sauté the onion and garlic in oil
        2. Add the peppers, eggplant, and zucchini  and sauté until tender, about 10 minutes
        3. Add the tomato concasse, basil, and seasonings. Sauté for 5 minutes. Season to taste

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         APPLE SAUCE | Serves:  6                     

        Category: SAUCE                   

         Ingredients   

        2          Each apple, washed and cored                                 

        2          Ounce  Sugar                                                   

        1          Tblsp   Lemon Juice                                             

         

        Place the apples, sugar and lemon juice in a pan

        Put the pan on medium heat and cover

        Allow the apples to cook, stirring occasionally

        Pass the cooked apple mixture including any juice in a mesh strainer

        Discard the peel and any seeds in the strainer

        Chill and reserve the apple sauce for further use                                                                                            

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        ORANGE– CARDAMOM TWISTS | Makes about 48 Twists

        Ingredients

        ½ Cup Walnuts

        6 Tab’s Sugar

        ½ T spoon ground Cardamom

        ¼ T spoon salt

        1 T spoon grated orange zest

        2 9 1/2x 9 ½ sheets of puff pastry

        1 Egg beaten

        Directions

        Heat the oven to 375F

        Line two baking sheets with parchment paper

        Process the walnuts, sugar, cardamom, and salt until the walnuts are finely ground, Add the orange zest and pulse for few seconds.

        Prick one sheet of the puff pastry with a fork, then brush with the beaten egg.

        Evenly spread ½ the walnut mixture over the puff pastry and pat down.

        Bake until golden brown.

        When completely cold remove from the pan

        

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        BRITISH HOBNOB’S

        What You'll Need

        3/4 cup/150 g sugar (caster sugar)

        5 oz/150 g butter (unsalted)

        1 tablespoon milk

        2 tablespoon Golden Syrup

        1/2 teaspoon baking soda

         150 g Self-rising flour

         4 oz/115 g oats

        How to Make It

        1. Preheat the oven to 150C/300F/ Gas 2
        2. In a large baking bowl, cream the sugar and the butter together until it becomes light and creamy - you can use a fork for this or an electric hand whisk. 
        3. Add the milk, Golden Syrup and beat again.
        4. Sieve the flour with the bicarbonate of soda into the bowl with the creamed mixture fold carefully using a metal spoon. 
        5. Finally, add the porridge oats and fold into the mixture. Pop the bowl into the fridge for 10 minutes. 
        1. Meanwhile - lightly grease a baking sheet or line with greaseproof paper. 
        2. Divide the biscuit mixture into 25g (1oz) spoon full. Quickly roll the measured dough into a ball and pop onto the baking sheet. Space the balls about 5cm (2") apart as they will spread in the cooking.
        3. Once the tray is full, pop into the middle of the heated oven and cook until golden brown, around 25 minutes. This process cannot be rushed by increasing the temperature, all that will happen is the biscuits will burn, slowly is good. 
        4. Remove the tray from the oven and leave to stand for about 10 minutes so the biscuits to begin to set. Using a spatula or fish slice, transfer the biscuits to a cooling rack and leave to go absolutely cold.

        Of course, the biscuits are moreish and the temptation to eat them immediately is strong. If, however, you can resist eating them all, then store in an airtight tin of plastic lidded box. Eat within a week. 

         

         

         

         

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        CHICKEN PICCATA|Category: CHICKEN | Serves:  2

         2          Each   Chicken breasts                                          

                    As req  Butter blend                                            

                    As req  Seasoned flour                                          

        1/2       Ounce  Shallots finely diced                                 

        1          Tbsp.   Capers                                                  

                    As req  Lemon juice                                             

                    As req  Chopped parsley                                         

         

        Heat the butter blend in a shallow pan

        Dip the chicken breasts in the seasoned flour

        Sauté' the chicken until it is just cooked

        Add the shallots and cook until translucent

        Add the capers

        Deglaze the pan with the lemon juice

        Add the parsley.                                                        

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        GRANOLA RECIPE

        Ingredients

        • 4 cups rolled oats
        • 1 cup sliced almonds
        • 1 cup chopped pecans
        • 1 cup raw sunflower seeds
        • 1/3 cup canola oil
        • 1/2 cup honey
        • 1 teaspoon vanilla extract
        • 1 tablespoon ground cinnamon
        • Add all ingredients to list

        Directions Add a note  

        1. Preheat oven to 300 degrees F (150 degrees C).
        2. In a large bowl, stir oats, nuts and sunflower kernels together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread mixture onto two ungreased baking sheets.
        3.  
        4.  
        5. Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.

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           GRATIN DAUPHINOISE 

           Ingredients

           Potato, russet                             3 #

           Butter                                        As Needed

           Salt                                           to Taste

           Pepper, ground white                  As Needed

           Nutmeg, ground                          ¼ teaspoon

           Cheese, gruyere                          8 oz.

           Half-and-half cream                     24 oz.

           Egg yolks                                    3 each

            Directions

           One Peel the potatoes and cut into very thin slices.

           Two Place a single layer of potatoes in a well-buttered, full-size hotel pan.

           Three Season with salt, white pepper and a small amount of nutmeg. Sprinkle on a thin layer of cheese.

           Four add another layer of potatoes, seasonings and cheese and repeat until all the potatoes and about three-fourths of the cheese are used.

           Five Heat the half-and-half to a simmer. Whisk the egg yolks together in a bowl, and then gradually add the hot half-and-half.

           Six pour the cream-and-egg mixture over the potatoes. Top with the remaining cheese.

           Seven Bake uncovered at 350°F (180°C) until the potatoes are tender and golden brown, approximately 50 to 60 minutes.                                                                                                                                                                                                                                                                                                                                                                               

           Salmon and Phyllo

            

           Ingredients

           2 tsp. butter

           4 tbsp. butter

           4 sheets phyllo dough

           4 piece skinless salmon fillet

           4 tbsp. Dijon mustard

           Salt & pepper

           2 tsp. fresh lemon juice

           1 lb. Steamed asparagus

           1. Preheat oven to 450 degrees F.
           2. Place 1 sheet phyllo dough on cutting board; brush with 1 teaspoon melted butter. Top with 1 sheet phyllo. Cut to make 2 (9- by 7-inch) rectangles. Repeat with 2 more sheets phyllo.
           3. Lay salmon fillet on short side of each phyllo rectangle. Brush each fillet with 1 tablespoon Dijon mustard; sprinkle with 1/8 teaspoon each salt and pepper. Roll up and place, seam side down, on parchment- lined baking pan. Brush with 1 tablespoon melted butter; bake 12 to 14 minutes (salmon will be opaque throughout).
           4. Whisk remaining melted butter, fresh lemon juice, and 1/4 teaspoon each salt and pepper in bowl. Pour over salmon and steamed asparagus.
           
           

            

            

           Walnut and Orange Cigars

           3 sheets of Phyllo

           Melted butter

           Zest of an orange

           Chopped toasted walnuts

           Sugar.

           Directions

           Line a cookie tray with parchment paper

           Mix the sugar, orange zest and chopped nuts, set aside.

           On a cutting board, carefully lay out one sheet of the dough, brush with melted butter, lay a second sheet on top and brush with butter, repeat with the third sheet of dough.

           Cut the dough into 4 strips lengthways

           
           

            Lay out a row of the orange nut filling about the thickness of a pencil on the edge of one of the strips of dough

           Gently roll the dough over to form a cigar shape. At this point you should have a long thin roll, cut the roll into 2 cigars.

           Place each cigar on the baking sheet, brush with melted butter and sprinkle with sugar, repeat the process with the remaining 3 strips of dough.

           Bake at 375°F until light brown. Remove the baking tray from the oven and transfer the cigars to a cooling rack. Allow to completely cool before either dipping the ends in melted chocolate or storing in an airtight container.                                                                                                                                                                                                                   

           BLT Phyllo Pizza

           Ingredients

           8 slices cooked diced bacon

           4 Tbsp. melted butter

           8 Sheets phyllo dough

           4 Tbsp. Parmesan cheese

           1x 6.5 ozs garlic cheese spread

           ½ cup mozzarella cheese

           ½ cup provolone cheese

           1 tsp dried oregano

           Salt and pepper

           6 plumb tomatoes

           Shredded romaine lettuce

           Directions

           1. Heat a large sauté pan over medium high heat.
           2. Cook bacon until crisp. Remove the bacon from the pan. Set aside. You should have roughly 1 1/2 cups.
           3. Brush bottom of a 9x13x1 inch baking pan with some melted butter. Lay one sheet in pan. Brush with butter and sprinkle with 1 Tbsp. parmesan cheese. Repeat layer 6 more times.
           4. Place last sheet of phyllo on top and spread with the garlic cheese spread.
           5. Sprinkle with the shredded mozzarella, provolone and bacon.
           6. Arrange tomatoes on top of the cheese. Sprinkle tomatoes with final tablespoon of parmesan cheese, oregano and season with salt and pepper.
           7. Bake at 375 degrees for 25 minutes just until the edges of the phyllo are lightly browned.
           8. Remove from the oven, cut into squares and top each slice with some of the shredded romaine.

            

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1. Mix all of the ingredients together
2. Put on top of the fruit
3. Bake at 350 or until the fruit is tender and the topping crisp 

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   SPINACH & GOAT CHEESE QUESADILLAS| Category: LUNCH

   INGREDIENTS

   • 12 small flour or gluten-free tortillas
   • 2 large onions
   • 1 tbsp butter
   • 1 tbsp olive oil
   • 1/4 cup fresh basil (chopped)
   • 1 C  goat cheese
   • 6 tbsp chopped sundried tomatoes (and drained)OPTIONAL
   • leaves handful of fresh spinach
   • 8 oz  tablespoons Chutney

   INSTRUCTIONS

   1. In a pan, melt the butter with the olive oil.
   2. Add the onions,  and basil and season with salt & pepper, and cook over low heat until the onions are a caramel color. About 15-20 minutes.
   3. Heat a griddle over medium to high heat. (I like to use a pancake grill)
   4. Brush the grill with olive oil.
   5. Add the tortillas to the grill and toast the inside of the tortillas for about 30 seconds, then take the tortillas off the grill to assemble your quesadillas.

   Assembling the quesadillas:

   1. On 6 of the tortillas, sprinkle about 1 – 2 tbsp goat cheese, followed by 1 tbsp chopped sundried tomatoes, heaping 1 – 2 tbsp caramelized onion mixture, and 3-4 fresh spinach leaves,
   2. And cap off with a tortilla shell, carefully sandwiching the tortillas together:

   Cooking the quesadillas:

   1. Add the quesadillas to the grill and cook for about 1 – 2 minutes on each side, or until the tortillas are gently golden brown and the cheese is melted.
   2. Cut quesadilla into 6 pieces.
   3. Top each quesadilla with store-bought chutney
   4. Serve

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      MINI GORGONZOLA STUFFED POTATOES | Category: LUNCH

      Total Time

      Prep: 30 min. Bake: 15- 18 min.

      Ingredients

      • 24 small red potatoes
      • 4 ounces cream cheese, softened
      • 1/3 cup sour cream
      • 1/4 olive oil
      • 1/4 teaspoon salt
      • 1/4 teaspoon pepper
      • 1-1/2 cups (6 ounces) crumbled Gorgonzola cheese
      • 4 thick-sliced bacon strips, cooked and crumbled
      • 1/4 cup grated Parmesan cheese
      • 2 tablespoons minced chives

       

      Directions

      • Clean red potato.  Slice potato in half.  Cut a thin strip off the bottom of each potato half.  Using a Parisienne scoop ( melon baller) make a hole in the top of each half. 
      • Coat potato halves in olive oil then place on baking sheet in 350 oven for 5-8 minutes until potato is slightly cooked. Remove from oven and let cool.
      • In a large bowl, add cream cheese, sour cream, salt, and pepper. Stir in Gorgonzola cheese and bacon. Spoon or pipe mixture into potato halves. Sprinkle with Parmesan cheese.
      • Place on sheet pan.  Bake at 350° for 10-15 minutes or until heated through. Sprinkle with chives.
      • Serve warm

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        BREAD AND BUTTER PUDDING | Category: DESSERT
      •  

      • 1/2     Each  Loaf of bread, buttered                                

                  Ounce         Raisins                                                  

        4        Ounce         Sugar                                                    

                  As req          Nutmeg                                                                                                Custard                                                       

        1        Pint   Milk                                                      

        4        Each  Whole Eggs                                               

        2        Each  Egg yolks                                                

        6        Ounce         Sugar                                                   

        1        Each  Vanilla bean                                             

                                                                                           

        Butter a dish

        Layer the buttered bread with raisins and sugar

        Prepare the custard

        Heat the milk with the vanilla in it

        Beat the eggs, egg yolks and sugar

        Add the heated milk straining the vanilla out

        Pour over the bread ensuring the bread is covered

        Sprinkle nutmeg over the dish

        Bake at 350 till firm

        Allow to cool slightly before serving, serves 8

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         CRÈME BRULEE RECIPE

         Ingredients:                                    Amount

        Heavy cream                            1 qt

        Vanilla bean                             ½ each

        Granulated sugar                      4 oz.

        Egg yolks                                  10 each

        Granulated sugar                      AS NEEDED 

        Directions

        1. Heat the cream and the vanilla bean in a medium saucepan over medium-high heat until bubbles appear along the sides of the pan
        2. Quickly whisk the sugar into the egg yolks.
        3. When the cream is hot, slowly pour the heated mix in with egg yolks. Whisk to combine evenly
        4. Stain the mix through a fine chinoise into a pitcher. Scrape the vanilla bean with the tip of a paring knife to remove the seeds. Use the seeds that remain on bean into the custard
        5. Preheat an oven to 325. Arrange the ramekins inside of a hotel pan (deep is). Pour the custard into the ramekins. Set the ramekins in a preheated oven, and then carefully pour enough water so the water covers 2/3 of the ramekin. Bake until just set, about 45-50 minutes.  Start checking the custard early on in baking. The custard should be set with only a jiggle in the center.
        6. When the custards are done, carefully remove the ramekin from the oven and allow cooling in the water bath. When the ramekins are cool enough, remove from water and cover in plastic wrap.  Refrigerate for 4 hours or up to 2 days before serving.
        7. To serve, sprinkle the top of each custard with granulated sugar. Use a torch to caramelize the sugar.

         

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        RATATOUILLE

         Ingredients                        Amount

        Onion                                       12 oz.  (Medium dice)

        Garlic (chopped)                       one T

        Olive oil                                   4 fl oz.

        Green bell pepper                    6 oz.  (Medium dice)

        Red bell pepper                        6 oz.   (Medium dice)

        Eggplant                                   12 oz.   (Medium dice)

        Zucchini                                   8 oz.    (Medium dice)

        Tomato concasse                      24 oz.

        Fresh basil                                1 oz.   Chiffonade

        Salt                                          TT    (To taste 

        Pepper- black, ground              TT    (to taste)

         

        Directions

        1. Sauté the onion and garlic in oil
        2. Add the peppers, eggplant, and zucchini  and sauté until tender, about 10 minutes
        3. Add the tomato concasse, basil, and seasonings. Sauté for 5 minutes. Season to taste

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         APPLE SAUCE | Serves:  6                     

        Category: SAUCE                   

         Ingredients   

        2          Each apple, washed and cored                                 

        2          Ounce  Sugar                                                   

        1          Tblsp   Lemon Juice                                             

         

        Place the apples, sugar and lemon juice in a pan

        Put the pan on medium heat and cover

        Allow the apples to cook, stirring occasionally

        Pass the cooked apple mixture including any juice in a mesh strainer

        Discard the peel and any seeds in the strainer

        Chill and reserve the apple sauce for further use                                                                                            

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        ORANGE– CARDAMOM TWISTS | Makes about 48 Twists

        Ingredients

        ½ Cup Walnuts

        6 Tab’s Sugar

        ½ T spoon ground Cardamom

        ¼ T spoon salt

        1 T spoon grated orange zest

        2 9 1/2x 9 ½ sheets of puff pastry

        1 Egg beaten

        Directions

        Heat the oven to 375F

        Line two baking sheets with parchment paper

        Process the walnuts, sugar, cardamom, and salt until the walnuts are finely ground, Add the orange zest and pulse for few seconds.

        Prick one sheet of the puff pastry with a fork, then brush with the beaten egg.

        Evenly spread ½ the walnut mixture over the puff pastry and pat down.

        Bake until golden brown.

        When completely cold remove from the pan

        

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        BRITISH HOBNOB’S

        What You'll Need

        3/4 cup/150 g sugar (caster sugar)

        5 oz/150 g butter (unsalted)

        1 tablespoon milk

        2 tablespoon Golden Syrup

        1/2 teaspoon baking soda

         150 g Self-rising flour

         4 oz/115 g oats

        How to Make It

        1. Preheat the oven to 150C/300F/ Gas 2
        2. In a large baking bowl, cream the sugar and the butter together until it becomes light and creamy - you can use a fork for this or an electric hand whisk. 
        3. Add the milk, Golden Syrup and beat again.
        4. Sieve the flour with the bicarbonate of soda into the bowl with the creamed mixture fold carefully using a metal spoon. 
        5. Finally, add the porridge oats and fold into the mixture. Pop the bowl into the fridge for 10 minutes. 
        1. Meanwhile - lightly grease a baking sheet or line with greaseproof paper. 
        2. Divide the biscuit mixture into 25g (1oz) spoon full. Quickly roll the measured dough into a ball and pop onto the baking sheet. Space the balls about 5cm (2") apart as they will spread in the cooking.
        3. Once the tray is full, pop into the middle of the heated oven and cook until golden brown, around 25 minutes. This process cannot be rushed by increasing the temperature, all that will happen is the biscuits will burn, slowly is good. 
        4. Remove the tray from the oven and leave to stand for about 10 minutes so the biscuits to begin to set. Using a spatula or fish slice, transfer the biscuits to a cooling rack and leave to go absolutely cold.

        Of course, the biscuits are moreish and the temptation to eat them immediately is strong. If, however, you can resist eating them all, then store in an airtight tin of plastic lidded box. Eat within a week. 

         

         

         

         

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        CHICKEN PICCATA|Category: CHICKEN | Serves:  2

         2          Each   Chicken breasts                                          

                    As req  Butter blend                                            

                    As req  Seasoned flour                                          

        1/2       Ounce  Shallots finely diced                                 

        1          Tbsp.   Capers                                                  

                    As req  Lemon juice                                             

                    As req  Chopped parsley                                         

         

        Heat the butter blend in a shallow pan

        Dip the chicken breasts in the seasoned flour

        Sauté' the chicken until it is just cooked

        Add the shallots and cook until translucent

        Add the capers

        Deglaze the pan with the lemon juice

        Add the parsley.                                                        

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        GRANOLA RECIPE

        Ingredients

        • 4 cups rolled oats
        • 1 cup sliced almonds
        • 1 cup chopped pecans
        • 1 cup raw sunflower seeds
        • 1/3 cup canola oil
        • 1/2 cup honey
        • 1 teaspoon vanilla extract
        • 1 tablespoon ground cinnamon
        • Add all ingredients to list

        Directions Add a note  

        1. Preheat oven to 300 degrees F (150 degrees C).
        2. In a large bowl, stir oats, nuts and sunflower kernels together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread mixture onto two ungreased baking sheets.
        3.  
        4.  
        5. ake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.

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           GRATIN DAUPHINOISE 

           Ingredients

           Potato, russet                             3 #

           Butter                                        As Needed

           Salt                                           to Taste

           Pepper, ground white                  As Needed

           Nutmeg, ground                          ¼ teaspoon

           Cheese, gruyere                          8 oz.

           Half-and-half cream                     24 oz.

           Egg yolks                                    3 each

            Directions

           One Peel the potatoes and cut into very thin slices.

           Two Place a single layer of potatoes in a well-buttered, full-size hotel pan.

           Three Season with salt, white pepper and a small amount of nutmeg. Sprinkle on a thin layer of cheese.

           Four add another layer of potatoes, seasonings and cheese and repeat until all the potatoes and about three-fourths of the cheese are used.

           Five Heat the half-and-half to a simmer. Whisk the egg yolks together in a bowl, and then gradually add the hot half-and-half.

           Six pour the cream-and-egg mixture over the potatoes. Top with the remaining cheese.

           Seven Bake uncovered at 350°F (180°C) until the potatoes are tender and golden brown, approximately 50 to 60 minutes.                                                                                         

           Salmon and Phyllo

            

           Ingredients

           2 tsp. butter

           4 tbsp. butter

           4 sheets phyllo dough

           4 piece skinless salmon fillet

           4 tbsp. Dijon mustard

           Salt & pepper

           2 tsp. fresh lemon juice

           1 lb. Steamed asparagus

           1. Preheat oven to 450 degrees F.
           2. Place 1 sheet phyllo dough on cutting board; brush with 1 teaspoon melted butter. Top with 1 sheet phyllo. Cut to make 2 (9- by 7-inch) rectangles. Repeat with 2 more sheets phyllo.
           3. Lay salmon fillet on short side of each phyllo rectangle. Brush each fillet with 1 tablespoon Dijon mustard; sprinkle with 1/8 teaspoon each salt and pepper. Roll up and place, seam side down, on parchment- lined baking pan. Brush with 1 tablespoon melted butter; bake 12 to 14 minutes (salmon will be opaque throughout).
           4. Whisk remaining melted butter, fresh lemon juice, and 1/4 teaspoon each salt and pepper in bowl. Pour over salmon and steamed asparagus.
           
           

            

            

           Walnut and Orange Cigars

           3 sheets of Phyllo

           Melted butter

           Zest of an orange

           Chopped toasted walnuts

           Sugar.

           Directions

           Line a cookie tray with parchment paper

           Mix the sugar, orange zest and chopped nuts, set aside.

           On a cutting board, carefully lay out one sheet of the dough, brush with melted butter, lay a second sheet on top and brush with butter, repeat with the third sheet of dough.

           Cut the dough into 4 strips lengthways

           
           

            Lay out a row of the orange nut filling about the thickness of a pencil on the edge of one of the strips of dough

           Gently roll the dough over to form a cigar shape. At this point you should have a long thin roll, cut the roll into 2 cigars.

           Place each cigar on the baking sheet, brush with melted butter and sprinkle with sugar, repeat the process with the remaining 3 strips of dough.

           Bake at 375°F until light brown. Remove the baking tray from the oven and transfer the cigars to a cooling rack. Allow to completely cool before either dipping the ends in melted chocolate or storing in an airtight container.                                                                                                                                                                                                                   

           BLT Phyllo Pizza

           Ingredients

           8 slices cooked diced bacon

           4 Tbsp. melted butter

           8 Sheets phyllo dough

           4 Tbsp. Parmesan cheese

           1x 6.5 ozs garlic cheese spread

           ½ cup mozzarella cheese

           ½ cup provolone cheese

           1 tsp dried oregano

           Salt and pepper

           6 plumb tomatoes

           Shredded romaine lettuce

           Directions

           1. Heat a large sauté pan over medium high heat.
           2. Cook bacon until crisp. Remove the bacon from the pan. Set aside. You should have roughly 1 1/2 cups.
           3. Brush bottom of a 9x13x1 inch baking pan with some melted butter. Lay one sheet in pan. Brush with butter and sprinkle with 1 Tbsp. parmesan cheese. Repeat layer 6 more times.
           4. Place last sheet of phyllo on top and spread with the garlic cheese spread.
           5. Sprinkle with the shredded mozzarella, provolone and bacon.
           6. Arrange tomatoes on top of the cheese. Sprinkle tomatoes with final tablespoon of parmesan cheese, oregano and season with salt and pepper.
           7. Bake at 375 degrees for 25 minutes just until the edges of the phyllo are lightly browned.
           8. Remove from the oven, cut into squares and top each slice with some of the shredded romaine.

            

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