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blt spring rolls: recipe here

Summer fruits iced tea~
750ml boiling water1 tea bag each of English breakfast, Strawberry and Rosehip and hibiscus2 tbsp honey1 lemon4 strawberries10-15 mint leaves5-10 ice cubes
It is best to prepare the tea in advance. Do so by placing all three tea bags and honey in a large pot or bowl and pouring over hot (not boiling) water. Allow to chill at room temperature then in the fridge.Wash lemon, strawberries and mint. Cut lemons into thick slices then again in halves. Hull and quarter strawberries. Place all into a 1.5 litre pitcher or punch bowl and mash a little with a wooden spoon to release some of the flavours. Pour in tea and add icecubes.For an alcoholic version: add 90ml of your choice of limoncello – lemon, cointreau – orange, malibu – coconut or chambord – wild raspberry.

Peanut Butter Chocolate Chip Muffins
INGREDIENTS:2 ¼ cups flour2 tsp baking powder½ tsp salt2/3 cup brown sugar6 tbs butter (melted)¾ cup peanut butter2 eggs1 cup milk¾ cup semi sweet chocolate chips
DIRECTIONS:Preheat oven to 375 degrees and line muffin tins with paper liners.
In a small mixing bowl whisk together flour, baking powder, salt, and brown sugar and set aside. In a large mixing bowl whisk together the butter, peanut butter, eggs, and milk until smooth. Take the flour mixture and mix in until just combined. Fold in chocolate chips.
Fill each muffin tin with the batter until it is about 2/3 full (that way they won’t bake over the edge). Place in oven and bake for 17-20 minutes. Let cool and eat! They are best served warm, but are still tasty the next day.

Beef Casserole
2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno pepper

1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.
3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.
4. Saute remaining onions and bell peppers until slightly tender.
5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.
6. Bake for 30-40 minutes or until edges of dough are lightly browned.

Coffee-Quark cheesecake pudding with caramelized Pumpkin in Spiced nuts bowl  Ingredients (serve 6): For the bowls: 
50g walnuts
50g almonds 
50g hazelnuts 
50g grated coconut 
1/2 teaspoon ras el hanout spice mix ~ Moroccan spice blend
1 small pinch of salt 
6 tablespoons sugar or to taste 
2 large eggs, beaten 
For the Cheesecake pudding: 
2 teaspoons freeze-dried coffee 
the point of a knife of guar gum (read Note) 
4 tablespoons unsweetened condensed milk, or to taste 
2 teaspoons butter, at room temperature 
1 teaspoon vanilla extract 
300g quark cheese 
sugar or sweetener to taste 
30g pumpkin; cut into small dices and sauteed in butter, at room temperature
Method: Crush the nuts into a coarse powder either by using a food processor or a zip-lock bag and a rolling pin. In a bowl, mix the chopped nuts with the sugar, salt and the ras-el-hanout using a spoon. Little at a time add the beaten eggs to the nut mixture until you obtain a dough that holds together. The amount of egg needed will vary according to how fine you crushed the nuts. If the dough seems too wet to you, add a little almond or hazelnut flour.Let the dough rest while you eat up the oven to 170C/340F (150C/302F if ventilated). Butter 6 cups of a muffin tin and divide the mixture between them. Spread the nuts dough evenly on all the sides of each cup using a teaspoon and bake in the preheated oven until the nuts cups are golden brown and fragrant; this will take anywhere from 40m to 1h depending on the cups thickness. Don’t be tempted to raise the oven temperature too much since the nuts need to toast while cooking and this requires time.Let the nut bowls cool down completely before unmolding.Let’s prepare the cheesecake pudding. In a bowl combine the freeze-dried coffee with the guar gum and 1/2 tablespoon of the unsweetened condensed milk. Using a whisk, mix the ingredients until smooth and thickened; add the softened butter and keep mixing. Add the quark cheese, the vanilla extract and some of the remaining condensed milk. Mix until well combined. Sweeten to taste with sugar or sweetener and thin the pudding with enough unsweetened condensed milk to obtain a creamy consistency.To serve, divide the coffee-quark cheesecake pudding between the nut bowls and top with some sauteed pumpkin (at room temperature).Note:The guar gum in the recipe is used to help blending in the butter with the liquid ingredients but it can be substituted y some regular sugar, if you are planning on using it to sweeten your pudding. 

Basil Lime Cocktail
You will need a muddler and a cocktail shaker for this recipe.Make the simple syrup at least a half hour before you plan to serve the drinks so that it is cold.
serves 2
for the simple syrup:
1/4 cup water
1/4 cup sugar
for the cocktails:
10 small to medium basil leaves (don’t use large, old ones)
1 lime
2 ounces tequila
1 ounce Cointreau
1 tablespoon simple syrup
4 ounces of club soda 

Make the simple syrup:  Boil the sugar and water in a small saucepan until the sugar dissolves.  Place in a small container and refrigerate until cold.
Make the cocktail: 
Have two cocktail glasses ready with ice cubes in them.
Slice the lime in half.  Cut one half into quarters.  Use the other half to make slices for the finished cocktail.
In a cocktail shaker, add the lime quarters and the basil.  Using the muddler, press the limes and basil until the limes give up their juice.  Use a slight rotating motion as you press.  You don’t want to overdo it - just press until the juice is released.  
Add 1 cup of ice cubes to the shaker.  Add the tequila, Cointreau, simple syrup and club soda.  Place the top on the shaker and shake gently for a few seconds.  Pour into the glasses and garnish with lime slices. 
Vanilla and Chocolate Chunk Greek Yogurt Muffins


3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons butter, softened
1 3/4 cups sugar
2 eggs
1 1/2 cups vanilla yogurt
1 1/2 cups chocolate chunks


Preheat the oven to 400 degrees F.
Line the muffin pans with liners.
Combine the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment mix the sugar and butter until fluffy.
Add the eggs one at a time.
Combine the yogurt and chocolate.
With the mixer still on add 1/3 of the yogurt to the mixing bowl.
Add 1/2 of the dry mix.
Add another 1/3 of the yogurt.
Add the remaining dry mix.
Add the remaining yogurt.
Fill each muffin cup with batter.
Place in the oven for 5 minutes.
After 5 minutes reduce temperature to 375 and cook an additional 15 minutes.
Fried Grilled Cheese


1 buffalo mozzarella ball (about 200 grams)
12 slices french bread
2 eggs
1 cup flour
salt, to taste
vegetable oil for frying


In a large heavy bottomed sauce pan, heat vegetable over medium heat.
Place mozzarella ball in a colander and let sit at room temperature for about 10-15 minutes so that the excess water drains.
Slice the bread into slices, about 1 cm thick each. Use the opening of a glass to cut the bread slices into circles, removing the crust at the same time.
Add flour to 1 medium bowl and whisk the 2 eggs together in another medium bowl. Set 2 bowls aside.
Cut the mozzarella into 1 cm thick slices and sandwich every mozzarella slice between 2 bread slices. Secure each ‘sandwich’ closed with a toothpick.
Dredge the sandwiches in flour first, then coat each in egg wash.
Once the oil has reached 325-350 degrees F, deep fry the sandwiches, 1 at a time, for a few minutes, until golden on both sides.
Remove the bread from the oil, place on a paper towel to absorb the excess oil. Sprinkle with kosher salt and serve immediately.
Peanut Butter Chocolate Chunk Froyo


3 cups fat free Greek Yogurt
1/2 cup sugar
1 teaspoon vanilla paste
1/2 cup Valrhona cocoa powder
1 cup dark chocolate chunks
1/2 cup natural creamy peanut butter


Combine the yogurt, cocoa powder, sugar, and vanilla into a glass bowl.
Refrigerate for at least 1 hour.
Transfer to ice cream maker and churn according to the directions on your ice cream maker.
We used our kitchen aid ice cream maker attachment and it only took about 10 minutes.
Add chocolate chunks and churn an additional 2-3 minutes or until evenly mixed.
Transfer to freezer safe container.
Add the peanut butter to the frozen yogurt and swirl.
Freeze until ready to eat.
Gluten Free Beefy Bean Soup
1 tablespoon vegetable oil
3/4 pound beef stew meat, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
3 cups Progresso® beef broth (from 32-ounce carton)
1 cup dry white wine or Progresso® beef broth
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/4 teaspoon pepper
1 bay leaf
2 cans (15 to 16 ounces) navy, lima or great northern beans, rinsed and drained
4 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired

Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
2Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
3Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.

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