Monday, 8th June 2009

INGREDIENTS

•    1 tsp olive oil
•    3/4 sweet yellow onion, diced
•    1/2 red bell pepper, diced
•    2 carrots, diced
•    4 cloves of garlic, chopped finely
•    5 cups of chicken stock OR vegetable stock
•    1 tsp cumin•    1/2 tsp oregano
•    1/4 tsp chili powder
•    1/4 tsp red pepper flakes
•    1 bay leaf
•    3 cans of black beans, rinsed & drained, (divided)
•    Salt and pepper to taste
•    1-2 tbsp corn starch (combined with a bit of cold stock - mixed thoroughly) (optional)

DIRECTIONS

1. Heat olive oil in an oven over medium heat. Once hot add onion, bell pepper and carrots, saute until slightly tender.
2. Add garlic and stir frequently for 45 seconds. Add stock, seasonings and half of the beans.
3. Cook over medium low heat for 1-2 hours. Remove bay leaf, and blend using an immersion blender.
4. Add the remainder of the beans and corn starch slurry if you desire a thicker soup (make sure the soup is boiling when adding the corn starch).
5. Taste and re-season if necessary.

 

•    Cilantro, chopped
•    Cotija cheese, shredded

Garnish the soup with chopped cilantro and shredded cotija cheese.

Enjoy!

Monday, 8th June 2009

INGREDIENTS

Roasted Tomatoes and Garlic:

•    1 28 oz can of whole tomatoes
•    2 tbsp olive oil
•    Salt and pepper to taste
•    1/2 tsp dried basil
•    2-3 cloves of garlic, sliced into thin slivers

DIRECTIONS

Preheat oven to 220 degrees Celsius.
Strain tomatoes from juice, reserving juice for later.
Spray cooking spray over a tinfoil lined baking sheet.
Add tomatoes, drizzle 2 tablespoons of olive oil over the top along with the dried basil and the salt and pepper to taste.
Slide the garlic slivers into the tomatoes, they will roast and soften inside as well as infuse the tomatoes with their flavor.
Place in oven and roast for approximately 30 minutes.
Don't over-roast or they will be dry.

INGREDIENTS

Soup:

•    1 tbsp olive oil
•    1/2 sweet yellow onion, diced
•    1 1/2 carrots, diced
•    2 celery stalks, diced
•    2 cloves of garlic, diced or minced
•    2 cups of vegetable broth or chicken broth (I use homemade chicken broth)
•    1 bay leaf
•    1/4 tsp white sugar
•    1 tsp balsamic vinegar
•    2-3 tbsp fresh chopped basil
•    1/2 cup of non fat milk

DIRECTIONS

Heat 1 tbsp of olive oil in a dutch oven or large soup pan over medium heat.
Add onion, carrot and celery and cook until tender. Add garlic and stir for 30-45 seconds before adding chicken (or vegetable broth), reserved tomato juice (from canned tomatoes), bay leaf, sugar, balsamic vinegar and roasted tomatoes.
Cook over medium low heat for 2-3 hours.
In a separate bowl add milk. Slowly spoon a little bit of soup mixture into milk to warm (don't pour cold milk into the soup because it will curdle). Once the bowl of milk is warm add it to the soup along with the fresh basil.
Remove the bay leaf and use an immersion blender to blend until smooth. If you want a thin soup, pour mixture through a strainer. If you want thicker soup, serve as is.

Monday, 8th June 2009

INGREDIENTS

•    1 tsp of olive oil (not pictured)
•    1 cup baby carrots, diced
•    1 cup sweet yellow onion, diced
•    2 stalks of celery, diced
•    3-4 cloves of garlic, minced
•    7 oz turkey kielbasa, halved lengthwise and cut into bite sized pieces
•    4 cups chicken broth
•    4 fresh basil leaves, cut into ribbons (chiffonade)
•    2 sprigs of fresh thyme
•    1 bay leaf
•    1/2 tsp of oregano
•    Sea salt and freshly ground black pepper, to taste
•    2 (15.8-ounce) cans of white beans, drained and rinsed (only one pictured)
•    1 15 oz can of cannellini beans
•    1 (6-ounce) bag fresh baby spinach leaves
•    Shaved Asiago cheese for topping

DIRECTIONS

1. Heat the olive oil a large Dutch oven over medium heat.
2. Add carrots, onion, celery, and kielbasa; sauté 5 minutes, stirring occasionally. Add the minced garlic and cook an additional 60 seconds, stirring constantly. Add the broth, bay leaf, fresh basil, fresh thyme (leaves removed from stems), oregano, sea salt and pepper to taste, and the beans.
3. Bring to a boil, reduce heat, and simmer 15 minutes.
4. Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes.
5. Remove soup from heat. Remove the bay leaf then add the spinach, stirring until spinach wilts.
6. Top with shaved Asiago cheese and serve.

Monday, 8th June 2009

INGREDIENTS

•    450 grams stew meat (Use lean round cut into small chunks)
•    1 sweet yellow onion chopped into large pieces
•    6 cloves of garlic chopped
•    1 tbsp olive oil
•    1 can diced tomatoes
•    1-2 tsp dried thyme
•    Salt and pepper to taste
•    2 bay leaves
•    6 cups of beef stock
•    1 cup diced carrots
•    1 cup diced celery
•    2 cups diced baby red potatoes (skin on)

DIRECTIONS

1. Preheat oven to 250 degrees Celsius (you can also use stove top or crock-pot). Heat olive oil in a large oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings and stock. Cover and cook in the oven for at least 4 hours. Remove pot from oven place on stove top over medium low heat.
2. Add vegetables to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 1 - 1 & 1/ 2 hours. If you want the stew to be thick, add a slurry of cornstarch and cold beef broth (mixing thoroughly) then pour into stew while it's boiling, stir then reduce heat to low. Serve and enjoy!

Monday, 8th June 2009

INGREDIENTS

•    12-15 baby red potatoes
•    1 tbsp olive oil
•    Sea salt and fresh cracked pepper

DIRECTIONS

1. Preheat the oven to 200 degrees Celsius. Boil the potatoes for 10-15 minutes or until fork tender. Place on a cooking sheet coated with cooking spray or drizzled with olive oil. Place the potatoes on the baking sheet and with a potato masher, gently smash each potato. Drizzle with olive oil, sea salt and pepper (add a bit of your favorite dry herbs if you like).
2. Bake in the oven for 20-25 minutes or until crisp and golden brown. Eat plain or top with a little sour cream and green.

Monday, 8th June 2009

INGREDIENTS

•    2 red grapefruit, sliced as described above
•    1 ripe avocado, thinly sliced
•    about 12 chervil sprigs
•    1 tablespoon capers, briefly soaked to remove some salt and drained
•    2 tablespoons fruity extra virgin olive oil
•    sea salt
•    fresh ground black pepper

DIRECTIONS

1. Arrange grapefruit pieces pleasingly on a plate.
2. Top each slice with 1 piece of avocado, 1 chervil sprig and a few capers.
3. Drizzle olive oil on plate and fruit.
4. Add a few grains of crunchy sea salt and some grinds of black pepper to each slice.

Monday, 8th June 2009

serves 4, prep 5 min, cook time 20 min

•    150 grams fettuccine or linguine
•    10 tbsp butter, divided
•    230 grams fresh, sliced mushrooms
•    2 garlic cloves, minced
•    84 grams cream cheese, cut into small pieces

INGREDIENTS

•    2 tbsp fresh parsley, chopped
•    1 tbsp fresh basil, chopped
•    2/3 cup boiling water
•    450 grams cooked shrimp (feel free to buy frozen)

DIRECTIONS

1. Boil and salt a large pot of water and cook your pasta.
2. While your pasta is cooking, cook your shrimp if necessary and reserve.  If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
3. In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown.  Season with salt and pepper.
4. Reserve cooked mushrooms and melt remaining butter in the skillet.  Add minced garlic, cream cheese, and herbs. The cream cheese might not really melt and start to look almost curdled - don’t worry about it!  It will all smooth out and be wonderful when we add the water. I promise.
5. Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
6. Keep sauce hot and add shrimp and mushrooms, mix well and make sure everything is hot - you wont ruin this sauce by accidentally boiling it so don’t worry.
7. Toss sauce with cooked noodles and serve.

Enjoy!

Monday, 8th June 2009

Serves 2

•    drop of olive oil
•    1/2 small onion
•    grated cheese
•    1 tomato
•    2oz ham
•    2 eggs
•    pepper
•    salt

Preheat your oven to 175 degrees Celsius
Start by finely chopping your onion. You can also use shallots for this. Do the same with the ham.
Give the tomatoes a rough chop. Remove as many of the seeds as you can but most of the seeds will fall off when you transfer them to the pan later on.
Using a little drop of olive oil, sauté your onions over medium heat until translucent. Add the tomatoes and cook for one more minute before adding the ham. Let everything heat through for an additional minute now.
Use a small, individual baking dish, lightly greased it. Spoon the vegetable mix and top with a little grated cheese.
Crack an egg over each baking dish.
Use something sharp to break the yolk and let it run its course. Don’t mix things.
Pop them in a preheated oven for about 15 minutes and keep an eye on them. If after 15 minutes the egg white doesn’t look completely firm give it a few more minutes. You want the egg to be fully cooked but the yolk underneath still a bit soft and runny.
Sprinkle salt and pepper on top, a little parsley when you are done

Enjoy!

Monday, 8th June 2009

INGREDIENTS

•    1 tbsp sour cream
•    1/4 to 1/2 tsp salt
•    1/4 tsp curry powder
•    1/2 tomato
•    1 tsp thyme
•    2 zucchinis
•    1 onion
•    cheese
•    pepper

•    Optional: bacon

DIRECTIONS

1. Preheat your oven to 200 degrees Celsius.
2. Give the zucchini a good scrub.
3. Slice them in half length-ways. Trim the ends if you like.
4. Spoon out the insides. Just take it out (leave about 1 centimeter in) until you end up with boat-like shells.
5. Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. Use only half or things will become too fluid.
6. Sautee the onions in one tbsp oil or butter.
7. When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl.
8. Cook a few slices of bacon, if you prefer, and let them drain on a paper towel.
9. Add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well.
10. Lightly butter a baking dish and put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.
11. Put them in a preheated oven; give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley on top – and you’re done!

Monday, 8th June 2009

Serves 2 to 3 as part of a multi-course meal

INGREDIENTS

•    1 pound boneless, skinless chicken thighs
•    6 dried red chilis
•    2 teaspoons minced ginger
•    2 teaspoons finely chopped garlic
•    3 cups peanut oil for deep-frying
•    2 cups cornstarch
•    1 big pinch white sesame seeds, for garnish
•    Scallions, thinly sliced, for garnish

Marinade:
•    2 teaspoons dark soy sauce
•    2 teaspoons sesame oil
•    1 egg yolk

Sauce:
•    1 & 1/2 tablespoons tomato paste, mixed with 1 tablespoon water
•    1 teaspoon cornstarch
•    3 teaspoons white sugar
•    2 teaspoons dark soy sauce
•    1 teaspoons rice vinegar
•    3 tablespoons chicken stock or water

DIRECTIONS

1. Mix ingredients for marinade. Slice chicken into 3cm cubes and add to marinade mixture. Let sit for 15 to 20 minutes.
2. Mix ingredients for the sauce. Set aside.
3. Drip excess marinade off the chicken, and toss cubes in the 1 cup cornstarch. Shake off excess cornstarch before frying.
4. Add about 2 inches of peanut oil to your wok. Heat wok until just smoking, then add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
5. Drain all but 1 tablespoon of oil. (You can pour the oil into a heatproof container and save for later use.) Reheat wok over medium-heat heat. Add dried chilis, garlic, and ginger to wok and stir-fry until chilis begin to blacken and become fragrant, about 1 minute. Add sauce mixture and stir until thickened, about 1 to 2 minutes. Return chicken to wok and stir well to coat with sauce. Transfer chicken to serving dish. Garnish with white sesame and scallions. Serve with white rice and vegetables.

Monday, 8th June 2009

INGREDIENTS

•    280 grams frozen spinach (thawed, drained and coarsely chopped)
•    1 can artichoke hearts (drained and coarsely chopped)
•    120 grams cream cheese (room temperature)
•    1/2 cup sour cream
•    1/4 cup mayonnaise
•    1 clove garlic (grated)
•    1/2 teaspoon chili sauce (optional)
•    1/4 cup grated parmigiano reggiano (grated)
•    1/4 cup mozzarella (grated)

DIRECTIONS

1. Mix everything and pour it into a baking dish.
2. Bake in a preheated 180 degrees Celsius oven until bubbling and golden brown on top, about 20-40 minutes.

Monday, 8th June 2009

•    1/4 cup rice (medium or short grained such as arborio)
•    2 1/4 cups milk
•    2 tablespoons sugar
•    1 teaspoon of vanilla extract
•    1 handful strawberries (sliced)
•    2 tablespoon balsamic vinegar
•    1 tablespoon honey
•    1 tablespoon pistachios (chopped)

DIRECTIONS

1. Bring the milk, rice, sugar and vanilla extract to a boil in a sauce pan.
2. Reduce the heat and simmer until the milk is mostly absorbed, about 25-35 minutes, stirring occasionally.
3. Simmer the balsamic vinegar and honey in a small sauce pan to reduce to a syrup.
4. Mix the strawberries into the rice and drizzle the balsamic syrup on top followed by the chopped pistachios.

Monday, 8th June 2009

INGREDIENTS

•    Bacon
•    Tomato slices
•    Whole fresh basil leaves
•    Avocado slices
•    Light mayonnaise
•    One loaf of par-baked bread, baked per instructions

DIRECTIONS

Cut the loaf of bread lengthwise down the center. Let cool for a minute then add mayonnaise to both sides of the bread, then the bacon, basil leaves, tomato slices and avocado slices. Add any of your favourite ingredients to really make it special.

 Enjoy!