La Lechera Day of the Dead Bread

 

Ingredients: (La Lechera Day of the Dead Bread)

1 packet (7 grams) active-dry yeast
1/2 cup warm water (100-110° F)
1/2 cup Lechera Sweetened Condensed Milk or Sweetened Condensed Milk
1/2 cup (1 stick) unsalted butter
1 teaspoon anise seeds
1/2 teaspoon salt
4 large eggs, at room temperature
4 1/2 cups all-purpose flour, divided
1 egg yolk, beaten with 2 teaspoons water
2 tablespoons granulated sugar, divided

Directions: (La Lechera Day of the Dead Bread)

Stir yeast and warm water in a large glass bowl; allow to rest 10 minutes. Heat La Lechera and butter in a small saucepan over medium heat until butter is melted. Add anise seeds, salt and La Lechera mixture to yeast mixture and stir to combine.
Add eggs and 1 cup flour and mix well with a wooden spoon. Continue adding remaining flour, cup by cup, stirring well until dough comes together. Knead dough gently for about 5 minutes or until dough is smooth and elastic and no longer sticky. Place in large greased bowl. Cover with greased plastic wrap. Let rise in warm place for 1 hour or until doubled in size.
Line a large baking sheet with parchment paper.
Punch dough down and divide in half. Cut 3 small (about 1 tablespoonful) balls from each half. Roll out 4 small dough balls to form the “bones”. Shape each of larger dough pieces into round loaves. Gently press the bones on top of the loaves crossing each other to make an “X”. Roll the remaining 2 small dough balls to form the “skulls”. Put skulls in middle of each “X” and gently press down. Place loaves on the prepared baking sheet and allow to rise in warm place for about 30 minutes.
Preheat oven to 350º F. Brush tops of each loaf with egg wash.
Bake for 20 minutes; remove loaves from oven and brush again with egg wash and sprinkle each with half of the granulated sugar. Return to oven and bake for about 20 minutes or until loaves are golden brown and sound hollow when tapped. Serve warm or cool completely. Best eaten the same day prepared.

Yogurt Pancakes

 

Ingredients: (Yogurt Pancakes)

1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup plain fat free Greek yogurt
2 large eggs
1 cup Evaporated Fat Free Milk
Nonstick cooking spray

Directions: (Yogurt Pancakes)

Whisk flour, sugar, baking powder and baking soda in a large bowl. Stir in yogurt, eggs and evaporated milk until combined.
Spray a large skillet with nonstick cooking spray; heat over medium heat. Pour ¼ cup batter into hot skillet for each pancake. Cook for about 3 minutes or until bubbles begin to pop; flip and cook for an additional 3 minutes or until golden brown.

Strawberry slushie


Ingredients: (Strawberry slushie)

 

500 g strawberries

1 sprig of fresh mint

ice cubes

1 lemon

Optional:

1 teaspoon golden caster suger

Instructions: (Strawberry slushie)

 

 

Pick the top leafy bits off the strawberries.
Pick the mint leaves, discarding the stalk.
Add the strawberries and mint leaves to a liquidizer along with 100g of ice cubes.
On a chopping board, cut the lemon in half.
Squeeze half the juice into the liquidizer, using your fingers to catch any pips.
Add enough cold water to just cover the strawberries (roughly 350ml), pop the lid on and whiz until smooth.
Fill a large jug halfway up with ice cubes.
Taste the slushie and sweeten with a little sugar, if needed.
Pour into the jug and stir with a wooden spoon.

Butter Shortbread


Ingredients: (Butter Shortbread)

 

9oz plain (all purpose) flour

3oz caster sugar

6oz unsalted butter (NOT MARGARINE)


Instructions: (Butter Shortbread)

 

 

Mix flour and sugar. Rub in butter and knead with warm hands until thoroughly combined and smooth (no cracks) – overwork rather than underwork.

 

Divide into two equal parts and press into the bottom of 2 x 7” lightly buttered cake tins (it should be quite thin). Flute edges with your knuckle. Prick all over with a fork and mark each one into six sections. Sprinkle with granulated sugar.

 

Bake at 160C for 30 mins. When done it should just start to brown and look a little risen and spongy. Leave to cool just a little then retrace the sections right through the shortbread (do this before it gets cold as the cake becomes very brittle and will break when you try to cut it). Turn out the sections when cold.

CHOCOLATE PEANUT BUTTER MILKSHAKE

Ingredients: (CHOCOLATE PEANUT BUTTER MILKSHAKE)

 

2 large scoops chocolate ice cream
2 bananas
2 tbsp smooth peanut butter
250 ml milk

Directions: (CHOCOLATE PEANUT BUTTER MILKSHAKE)

Whizz all of the ingredients around in a blender, adding more or less milk depending on how thick you like it.
Serve in a tall glass with 2 big straws

FRUIT KEBABS WITH STRAWBERRY DIP

Ingredients: (FRUIT KEBABS WITH STRAWBERRY DIP)

 

For the fruit kebabs

1 mango
1 pineapple
500 g strawberries
4 kiwi fruit
4 nectarines
12 wooden skewers

For the dip

300 g cream cheese
1 tbsp double cream
200 g strawberries
1 tbsp lemon juice
5 tbsp icing sugar

Directions: (FRUIT KEBABS WITH STRAWBERRY DIP)

 

For the fruit kebabs:
cut your favourite combination of fruit into cubes and thread onto skewers.

For the dip:
put the ingredients in a blender and blitz until smooth. Check the taste and adjust accordingly with more icing sugar if necessary. Spoon into small ramekins for dipping.
To serve place a couple of kebabs on a plate with a pot of dip for each guest

GRILLED CHICKEN SCHNITZEL WITH FENNEL SLAW

Ingredients: (GRILLED CHICKEN SCHNITZEL WITH FENNEL SLAW)

 

For the schnitzel
3 slices white bread
50 g butter
2 tsp thyme leaves
2 200g chicken breast fillets, trimmed and sliced lengthways
lemon wedges, to serve

For the fennel slaw
1 bulbs fennel, very finely sliced
2 tbsp chives
small handful flat-leaf parsley leaves
2 tbsp mayonnaise
1 tbsp lemon juice

Directions: (GRILLED CHICKEN SCHNITZEL WITH FENNEL SLAW)

 

Preheat the grill.
Place the bread, butter and thyme in the food processor, season with salt and pepper. Process in short bursts until mixture makes fine crumbs. Place the chicken on a baking tray and top generously with the crumb mixture. Grill for 7–8 minutes or until chicken is cooked through and crumbs are golden.
To make the fennel slaw, combine the fennel, chives and parsley. Whisk together the mayonnaise, lemon juice and water and toss through the fennel mixture. Serve the salad with the schnitzel
and lemon wedges.

FRENCH STYLE STUFFED CHICKEN

Ingredients: (FRENCH STYLE STUFFED CHICKEN)

 

1 large chicken, boned
250 g minced pork
2 chorizo sausages, chopped
100 g green olives, pitted
1 tsp smoked paprika
1 handful parsley, roughly chopped
1 handful basil, roughly chopped
1 garlic clove, roughly chopped

Directions: (FRENCH STYLE STUFFED CHICKEN)

 

Pre-heat the oven to 160C/140C fan/gas 3. Generously season the inside of the chicken with salt and pepper. Set aside.
In a large bowl, combine pork mince, chorizo, olives, paprika, parsley, basil and garlic.
Arrange the stuffing length ways along the inside of the chicken.
Roll the chicken around the stuffing. Fasten with a skewer and tie with butchers twine.
Roast in the oven for about an 1 hour or until core temperature of chicken reaches 72C. Rest for 10-15mins before carving.

BREADED CHICKEN

Ingredients: (BREADED CHICKEN)

2 chicken breasts, skin removed
2 eggs
150 g breadcrumbs
1 tbsp dried herbs, such as parsley, rosemary or thyme
4 tsp salted butter, plus extra if needed
lemon wedges, to serve

Directions: (BREADED CHICKEN)

 

Slice each chicken breast horizontally across the middle to make 4 fillets. Cover with cling film and, using a meat mallet or a rolling pin, pound each fillet until it is about 0.5cm thick.
In a shallow dish, beat the eggs and season with salt and pepper. Place the breadcrumbs on a plate and mix in the herbs. Take each piece of chicken and dip it first in the egg, then coat in the herby breadcrumbs.
Melt the butter with the oil in a frying pan over a medium heat. When frothy, cook the chicken for about 2 to 5 minutes on each side, until cooked through. You may need to cook the chicken in batches, depending on the size of your pan – use a teaspoon of butter and olive oil per chicken piece. (Use more butter or a little oil if the breadcrumbs have soaked it up before you turn the chicken, or if you want it extra crunchy.) Serve with the lemon wedges.

CHICKEN NUGGETS WITH DIPPING SAUCES

Ingredients: (CHICKEN NUGGETS WITH DIPPING SAUCES)

 

350 g skinless, boneless chicken breasts, (approx. 3 chicken breasts), cut into 2.5cm pieces
4 tbsp sunflower oil, for frying
For the marinade
200 ml buttermilk
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
1 tsp soy sauce
1/4 tsp paprika
100 g plain flour
1 egg, beaten with 1 tbsp water
75 g dry breadcrumbs or honey panko breadcrumbs
45 g freshly grated parmesan
salt and pepper, to season

For the BBQ dip
6 tbsp tomato ketchup
2 tbsp maple syrup
1/2 tsp Worcestershire sauce
1/2 tsp soy sauce
2-3 drops tabasco, (optional)

For the honey-mustard dip
4 tbsp mayonnaise
1 tsp wholegrain Dijon mustard
1 1/2 tsp clear honey
1 tsp cold water

Directions: (CHICKEN NUGGETS WITH DIPPING SAUCES)

 

Combine the marinade ingredients and soak the chicken pieces for 2 hours.
Put the flour on a large plate. Beat the egg with the water and season with salt and pepper. Mix the breadcrumbs and Parmesan on a large plate. Remove chicken cubes from the marinade, shaking off any excess, and toss them in the flour. Then dip the cubes in the egg mixture and roll in the breadcrumbs.
Heat the oil in a large frying pan and saute the chicken nuggets for 2-3 minutes on each side until golden and cooked through, turning occasionally. Alternatively, pre-heat oven to 200C/gas 6. Put the chicken nuggets on a generously oiled large baking sheet and bake for 18-20 minutes until the coating is crisp and the chicken cooked.
While the nuggets are baking you can whip up the BBQ and honey-mustard dips, by simply mixing the ingredients in a bowl.