Chilled Three Cheese Tortellini Toss

 

Ingredients: (Chilled Three Cheese Tortellini Toss)

1 package Three Cheese Tortellini (9 oz.)
1 1/2 cups fresh snow pea pods
1 cup shoestring carrots
3/4 cup balsamic vinegar olive oil salad dressing
1/2 cup Freshly Shredded Parmesan Cheese (5 oz.)

 

Directions: (Chilled Three Cheese Tortellini Toss)

Prepare pasta according to package directions; rinse in cold water and drain.
Comine pasta, pea pods, carrots, dressing and cheese together in large bowl. Refrigerate or serve immediately.

Cheddar Corn Dip

Ingredients: (Cheddar Corn Dip)

1 package (10 oz.) Welsh Rarebit, defrosted according to package directions
3 tablespoons all-purpose flour
1 1/2 cups whole-kernel corn
1 cup ORTEGA Salsa – Homestyle Recipe (Mild)
1/2 teaspoon ground cumin
1/2 cup sour cream
1/2 teaspoon cumin
2 green onions, sliced (optional)

 

Instructions: (Cheddar Corn Dip)

Combine Welsh rarebit and flour in medium saucepan; stir in corn, salsa and cumin.
Cook over medium heat stirring constantly. until dip begins to boil gently. Slowly add sour cream. Garnish with green onions.

Cinnamon Plantains with Pecans and La Lechera

Ingredients: (Cinnamon Plantains with Pecans and La Lechera)

4 ripe plantains, peeled and cut in half lengthwise
Ground cinnamon
2 tablespoons butter
8 teaspoons chopped pecans
Sweetened Condensed Milk (squeezable bottle)

Directions: (Cinnamon Plantains with Pecans and La Lechera)

Sprinkle each side of plantain halves evenly with cinnamon; set aside.
Melt butter in large skillet over medium heat. Cook plantains for 2 to 3 minutes on each side or until golden.
Drizzle each slice with sweetened condensed milk; sprinkle each slice with 1 teaspoon chopped pecans. Serve immediately.

Breakfast Wild Rice and Mushroom Frittata

Ingredients: (Breakfast Wild Rice and Mushroom Frittata)

For the wild rice:

1 cup water

¼ cup wild rice

1 pinch salt

 

For the frittata:

3 large eggs or you can use 2 eggs and 1 egg white

1 ¼ tablespoons parsley leaves freshly chopped

¼ teaspoon salt divided

¼ teaspoon black pepper freshly ground, divided*

1/8 teaspoon nutmeg ground

1 ¼ teaspoon vegetable oil or olive oil

¾ cup onion chopped

½ teaspoon rosemary leaves dried*

½ pound mushrooms any kind or mixed, sliced

1/3 cup parmesan, parmigiano-reggiano cheese, grated

2 slices prosciutto very thin, chopped, about 1 ounce

 

Instructions: (Breakfast Wild Rice and Mushroom Frittata)

For the wild rice:

Put water, wild rice and salt in a small sauce pan, bring to a boil. (or you can steam the rice.)
Cover and reduce heat to maintain a simmer and cook until rice is tender, bout 45 minutes.
Drain, set aside.

For the frittata:

Once you cook the rice about 30 minutes, begin to eggs in a medium bowl, stir in chopped parsley, 1/8 teaspoon of the salt, 1/8 teaspoon of the black pepper and nutmeg.
Place the rack in the upper third of the oven , preheat broiler.
Meanwhile over medium heat, heat oil in a 8 or 8.5-inch oven proof skillet.
Add onion, remaining 1/8 teaspoon salt and pepper.
Stir often, cook until the onions are softened, 3 to 4 minutes.
Add rosemary, then mushrooms, stir often, cook until release liquid and the bottom of pan is dry, about 8 minutes.
Then reduce heat to medium low, add the rice in and mix well.
Pour the reserved egg mixture evenly over rice and vegetable mixture.
Cook until set around the edges, 5 to 6 minutes.
Sprinkle Parmesan and prosciutto on top.
Put the skillet under broiler and broil until the eggs are set and the top is golden brown, 2 minutes.
Cool slightly, then serve warm.

Vegan dim sum buns


Ingredients: (Vegan dim sum buns)

 

2 cloves of garlic, peeled

1 thumb-sized piece of fresh ginger, peeled

½ bunch of fresh coriander

groundnut oil

450 g mixed mushrooms, such as shitake and chestnut

2 tablespoons rice wine vinegar

2 tablespoons sweet chilli sauce

2 tablespoons low-salt soy sauce

4 spring onions

1 fresh red chilli

1 tablespoon sesame oil

1 x 400 g tin of light coconut milk

500 g self-raising flour, or 2 filled coconut milk tins of flour, plus extra for dusting

sea salt

2 tablespoons sesame seeds

hoisin sauce, to serve


Instructions: (Vegan dim sum buns)

 

 

To make the filling, finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.

Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.

Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in the sesame oil, then set aside.

Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.

Equally divide the mushroom mixture between each of the 12 dough circles (you’ll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.??

Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.

Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.

Gluten-free chocolate brownies

Gluten-free chocolate brownies
Ingredients: (Gluten-free chocolate brownies)

 

6 tbsp ground flaxseed

1 x 400g tin of aduki beans, drained and rinsed

75 ml sunflower oil

200 g light soft brown sugar

55 g cocoa powder

55 g ground almonds

1 tsp gluten-free baking poweder

1 tsp vanilla extract

100 g dark dairy-free chocolate

For the coconut whip:

200 ml coconut cream

3 tbsp icing sugar

1/2 tsp vanilla extract

Instructions: (Gluten-free chocolate brownies)

 

 

The day before you make your brownies, place the carton of coconut cream in the fridge and leave for 24 hours to thicken up.
Preheat the oven to 180C/gas 4. Lightly grease a 23cm square brownie tin with sunflower oil and line with baking paper. In a bowl, combine the ground flaxseed with 9 tablespoons of water, stir well and leave to one side to thicken up. (The flaxseed will absorb all of the liquid, acting as a binder for the brownies.)
Place the beans in a food processor and blitz to a smooth paste. Add the flaxseed mixture, sunflower oil, sugar, cocoa, ground almonds, baking powder and vanilla extract, then pulse everything again until you have a rich and glossy batter.
Roughly chop the dark chocolate into small chunks, add to the mixture and pulse briefly just to incorporate the chocolate. Spoon the batter into the prepared brownie tin and bake for 55–60 minutes, covering the brownies loosely in tin foil halfway through cooking to stop them catching. Remove from the oven and set aside to cool just a little.
In a bowl, whisk the chilled coconut cream, icing sugar and vanilla extract until thick and creamy. Slice the brownie into squares and serve with the coconut whip for drizzling.

Scrambled egg muffins with smoked salmon and soured cream


Ingredients: (Scrambled egg muffins with smoked salmon and soured cream)

 

4 large free-range eggs, preferably free-range or organic

sea salt

freshly ground black pepper

4 muffins, halved

20 g butter, plus a little extra

8 slices smoked salmon, from sustainable sources, ask your fishmonger

140 ml soured cream

1 small bunch fresh chives, finely chopped

1 lemon, quartered

Instructions: (Scrambled egg muffins with smoked salmon and soured cream)

 

 

Crack the eggs into a bowl, whisk them lightly and season them with salt and pepper. Put your muffins in the toaster, ready for action. Melt half the butter in a small saucepan over a medium heat until bubbling, then tip the eggs in. Stir continuously with a wooden spoon, getting right into the edges. Cook until the runny egg starts to thicken.

Turn the heat off when the eggs are still slightly undercooked – they will keep on cooking in the warm pan while you’re toasting and buttering your muffins. Stir the rest of the butter into the eggs. Place the buttered muffin halves on individual plates and cover each one with a spoonful of scrambled egg. Drape a slice of salmon over each muffin half, dollop some soured cream on top and sprinkle with chopped chives and a twist of black pepper.

Smoked salmon and scrambled


Ingredients: (Smoked salmon and scrambled)

 

30 g butter, plus a little extra for spreading

6 large free-range eggs

2 slices sourdough or crusty white bread, griddled or toasted

sea salt

freshly ground black pepper

4 slices smoked salmon, from sustainable sources, ask your fishmonger

1 lemon, quartered

Instructions: (Smoked salmon and scrambled)

 

 

There’s nothing better than a nice bit of smoked salmon and scrambled eggs. The best thing is if someone else makes it for you, so drop some hints!

Melt the butter in a small saucepan over a moderate heat until it’s foaming. Whisk the eggs in a bowl and add to the saucepan. Stir the eggs continuously with something flexible like a spatula to get right into the corners, and cook until little pieces of cooked egg are surrounded by soft, smooth and still quite runny egg. The egg will continue to cook even when the heat is turned off, so under cook them slightly and leave them in the pan while you butter your toast. Season the eggs to taste and pour over the toast. Drape the salmon over the eggs and serve it with the lemon wedges. Add plenty of black pepper and serve immediately.

Stuffed French toast


Ingredients: (Stuffed French toast)

 

3 bananas, peeled and thinly sliced

2 tablespoons runny honey

100 g pecan nuts, roughly chopped

4 slices good-quality sliced white bread

4 free-range eggs

1 teacup milk

1 knob butter

1 sprinkle icing sugar

1 small tub Greek-style natural yoghurt

Instructions: (Stuffed French toast)

 

 

Mix the bananas together with the honey and the pecan nuts. Divide the mixture equally between 2 slices of the bread, leaving a slight space along the edges of the bread. Top with the other 2 slices to make 2 sandwiches.

Heat a frying pan over a moderate heat. Crack the eggs into a bowl and beat in the milk. Dip both sides of the banana sandwiches in the egg mixture. Melt the butter in the frying pan. Fry each sandwich gently for 3 to 4 minutes, turning halfway through cooking, until nicely coloured and warmed through.

Dust with the icing sugar, cut in half and serve with the Greek-style natural yoghurt.

Homemade cinnamon and lemon crumpets with raspberries and honey


Ingredients: (Homemade cinnamon and lemon crumpets with raspberries and honey)

 

For the crumpets

500 g strong bread flour

1 teaspoon caster sugar

1 sachet easy-action yeast

1 pinch bicarbonate of soda

2 teaspoons sea salt

½ teaspoon ground cinnamon

For the topping

250 g good quality ricotta cheese

zest of 1 lemon

2 tablespoons honey, plus extra for drizzling

3 large handfuls fresh raspberries

vegetable oil, for greasing

Instructions: (Homemade cinnamon and lemon crumpets with raspberries and honey)

 

 

Place all of the crumpet ingredients into the bowl of a food processor. Pour in 600ml (20fl oz) of tepid water. The water needs to be warm enough to activate the yeast, but not so hot so that it kills it.

Blitz all the crumpet ingredients together until you’ve got a loose batter. Leave to stand for 10 minutes to let the yeast develop. The mixture should be quite wet, just about dropping consistency.

While the yeast develops make the topping by putting the ricotta, lemon zest and honey into a bowl and beat together until light and fluffy. Place half of the raspberries into another little bowl and mash up with a fork. Fold the mashed raspberries into the ricotta – don’t be tempted to over-mix it, you’re looking for a beautiful pink rippled effect.

Now it’s time to cook the crumpets – you may need to do it in batches. First, grease the inside of your metal rings with some vegetable oil. Place a good non-stick frying pan on a medium heat. Pop the rings into the dry pan and, when it’s nice and hot, spoon some mixture into each ring until it is about 1cm (½in) deep. Turn the heat down to low and leave for 15 minutes to cook through. Check the pan is not getting too hot, as you don’t want the bottoms of the crumpets to burn. After about 15 minutes — once the bubbles on top have formed crumpet-like dimples — turn the crumpets over, using tongs to lift the rings away. Cook for another 5 to 10 minutes, until cooked right through.

Serve the warm crumpets with a generous spoonful of ricotta, an extra drizzle of honey and some lovely raspberries.