Sweet White Scalloped Potatoes with Parmesan Thyme

Ingredients: (Sweet White Scalloped Potatoes with Parmesan Thyme)

1 can (12 fl. oz.) Evaporated Milk
1 1/2 teaspoons Chicken Flavor Bouillon
1 teaspoon onion powder
1/2 teaspoon dried thyme leaves
4 cups (1 1/2 lb.) potatoes, peeled and cut into 1/4-inch slices
2 cups (1/2 lb.) sweet potatoes or yams, peeled and cut into 1/4-inch slices
1/2 cup (1.5 oz.) Freshly Shredded Parmesan Cheese (5 oz.)

Directions: (Sweet White Scalloped Potatoes with Parmesan Thyme)

Heat evaporated milk, bouillon, onion powder and thyme in large skillet over medium-high heat, stirring occasionally, until mixture comes to a boil and bouillon is dissolved. Add potatoes.
Cook, stirring occasionally, until mixture comes to boil. Cover; reduce heat to low. Cook, rearranging potatoes gently and occasionally, for 35 to 40 minutes or until potatoes are tender. Sprinkle with cheese; serve immediately.
Cooking Tip: For quick and consistently thin potato slices, use the slicing blade of a food processor.

Fettuccine and Sweet Italian Sausage Alfredo

Ingredients: (Fettuccine and Sweet Italian Sausage Alfredo)

1 package Fettuccine (9 oz.)
1 pound bulk sweet Italian sausage
1 container Alfredo Sauce (10 oz.)
1/3 cup Freshly Shredded Parmesan Cheese (5 oz.)

Instructions: (Fettuccine and Sweet Italian Sausage Alfredo)

Prepare pasta according to package directions.
cook sausage in large skillet over medium heat until no longer pink; drain. Return to skillet. Add pasta and sauce; heat through. Top with cheese.

Prune and Armagnac cake

Ingredients: (Prune and Armagnac cake)


50 ml Armagnac

Zest of 1 orange

1 tsp ground cinnamon

1 tsp mixed spice

1/2 tsp ground nutmeg

A pinch of ground cloves

130 g semi-dried prunes

250 g 70% cocoa dark chocolate

200 g salted butter

5 free-range eggs, seperated

100 g caster sugar

75 g plain flour

75 g ground almonds

Cocoa powder , for dusting

Instructions: (Prune and Armagnac cake



You can do this step well in advance, otherwise, make it the night before. Place the Armagnac in a pan with the zest and spices and bring to the boil. Pop the prunes in a bowl, pour over the spiced Armagnac, cover with clingfilm and place in the fridge.

When ready to make the cake, line a 20cm cake tin and preheat your oven to 180C/gas 4. Place the chocolate and butter in a bowl over a pan of simmering water. Stir occasionally, until melted, then take off the heat.
In a spotlessly clean bowl, whip the egg whites with 1 tablespoon of the sugar until it forms hard peaks. Place the yolks and remaining sugar in another bowl and whisk for about 5 minutes, until you can draw a figure of 8 in it and it retains its shape.
Pour the chocolate into the whisked yolks and stir to incorporate. Roughly purée the prunes in a food processor, then fold them into the mixture.
Combine the flour and ground almonds in a bowl then fold into the chocolate mixture. Carefully fold in the egg whites, in three stages, so you don’t lose any of the air you have whisked into it.
Once everything is thoroughly mixed in, pour the mixture into the tin and bake for about 1 hour, until a skewer inserted in the centre comes out clean. Leave the cake to cool slightly before turning out onto a plate and dusting with cocoa powder. Serve with more hot Armagnac-soaked prunes on the side.

My special vegan kofte

Ingredients: (My special vegan kofte)


1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 thumb-sized piece of fresh ginger

2 cloves of garlic

olive oil

2 courgettes

fine sea salt

1 large bunch of fresh coriander

1 x 400 g tin of chickpeas, drained

40 g fine breadcrumbs

freshly ground black pepper

For the minty yoghurt dip:

½ a cucumber

3 sprigs of fresh mint

4 tablespoons soya yoghurt

1 lemon

For the nutty sauce:

1 small onion

1 clove of garlic

100 g cashew nuts

140 ml light coconut milk

2 tablespoons smooth peanut butter

Instructions: (My special vegan kofte)



Toast the coriander and cumin seeds in a small frying pan over a medium heat for 2 to 3 minutes, then tip into a pestle and mortar and bash to a coarse powder.

Peel and finely chop the ginger and garlic, then add to the frying pan over a medium heat with a splash of oil. Fry for 2 to 3 minutes, or until golden, then place into a food processor with the toasted spices.

Coarsely grate the courgettes, place into a colander in the sink, then sprinkle with a good pinch of fine sea salt. Squeeze the mixture together with your hands to get rid of the excess moisture, then add to the processor. Pick the coriander leaves and set aside, then add half the coriander stalks to the processor with the chickpeas, breadcrumbs and a pinch of salt and pepper. Pulse until combined, but not smooth – you want to retain a bit of texture.

Transfer to a clean work surface then, with wet hands, divide and shape the mixture into eight little fat fingers. Place onto a tray, then pop in the fridge to chill for around 20 minutes.

Meanwhile, make the minty yoghurt dip. Halve the cucumber lengthways, scoop out and discard the watery seeds, then roughly chop. Pick and finely slice the mint leaves, then place into a bowl with the cucumber, yoghurt and a squeeze of lemon juice. Mix well.

To make the nutty sauce, peel and finely slice the onion and garlic, then finely slice the remaining coriander stalks. Place into a large frying pan over a medium heat with a splash of oil, then cook for a few minutes, or until golden. Add the cashew nuts and toast for a further 2 to 3 minutes, then transfer to a food processor. Add the coconut milk and peanut butter, then blitz until thick and smooth.

Return the large frying pan to a medium heat with a splash of oil. Once hot, add the kofte and cook for around 2 minutes, or until golden and piping hot through, turning regularly. Divide the kofte between your plates, tear over the coriander leaves, then serve with the nutty sauce and minty yoghurt dip and lemon wedges for squeezing. Delicious with pitta breads or fluffy rice.




1 kg roasting potatoes, such as Desiree
1 red onion, peeled and cut into wedges
75 g green olives
1 lemon, sliced
50 g pancetta, cut into strips
2 bay leaves
1 tbsp tomato purée
1 tbsp balsamic vinegar
120 ml chicken stock
1.7 kg chicken, jointed
1 tbsp extra virgin olive oil
sea salt
freshly ground black pepper
chopped flat-leaf parsley, (optional)



Preheat the oven to 180C/Gas 4
Cut the potatoes into chunks and place in a roasting tin or ovenproof dish
Scatter over the onions, olives, lemon, pancetta and bay leaves
Stir in the tomato paste and balsamic vinegar into the chicken stock, and then pour over the potatoes
Lay the chicken pieces on top, drizzle with the olive oil and sprinkle with salt and pepper
Roast for 50 minutes or until the chicken is golden
Transfer the chicken pieces to a warm plate, cover with foil and set aside to rest in a warm place
Increase the oven setting to 220C/Gas 7 and return the roasting tin or dish to the oven for 10 minutes or until the potatoes, onion and lemon slices are well covered.
Place the chicken back on top of the potatoes, scatter ove


Ingredients: (CORN CHIP CHICKEN)

For the chicken:
6 chicken breasts
150 ml creme fraiche
1 egg, beaten
60 g corn chips, finely crushed
oil, for frying
butter, optional, for frying

For the tomato salsa:
1 small red onion, chopped
200 g tomatoes, roughly chopped
small handful basil, roughly chopped
handful parsley, roughly chopped
large bunch coriander, roughly chopped
30 ml olive oil
1 red chilli, finely chopped
1 lime, juiced

For the avocado mash:
1 lime, juiced
2 avocados, chopped




For the chicken:
One at a time, dip each chicken breast in the crème fraîche and then egg and then roll in the corn chips. Leave to soak so they go a little soggy.
Add the oil to a frying pan over a low-medium heat and add the chicken breasts, in batches if necessary. Fry over a low heat for 4-5 minutes before you turn them over and then cook for another 4-5 minutes. Turn them again and repeat the process, adding a knob of butter and sprinkling with salt, cook the chicken slowly so that it cooks all the way through.
For the tomato salsa:
In a bowl, mix the red onion, tomatoes and herbs and season with salt and pepper. Add the olive oil, red chilli and the lime juice and mix well, cover and set aside.
For the avocado mash:
Squeeze the lime juice over the avocado, take 2 tablespoons of juice from the tomato mixture and fork it into the avocado mixture to create a chunky mash.

Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon

Ingredients: (Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon)

1/4 cup grade B pure maple syrup
1 heaping tablespoon Dijon mustard
2 tablespoons canola oil
6 slices thick-cut Canadian bacon
2 tablespoons canola oil
12 cherry tomatoes, halved
Salt and freshly ground black pepper
12 large eggs
3 ounces grated aged white Vermont Cheddar
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh tarragon
6 tablespoons unsalted butter, cut into pieces
1 tablespoon unsalted butter, melted and cooled, plus more for greasing pans
3/4 cup all-purpose flour
3/4 cup whole milk, at room temperature
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 large eggs, at room temperature

Directions: (Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon)

For the canadian bacon: Whisk the maple syrup and mustard in a small bowl. Set aside. Heat the canola oil in a large cast-iron pan over high heat. Add the Canadian bacon and cook until browned on the bottom, about 3 minutes. Flip and brush generously with the maple syrup mixture. Cook for another 2 minutes, and then transfer to a platter.
For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet. Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes. Season them with salt and pepper, and transfer to a plate.
Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper. Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle. Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form. Remove from the heat and set aside.
For the popovers: Preheat the oven to 425 degrees F. Generously brush a 6-slot aluminum popover pan with softened butter. Place the pan in the oven to heat 5 minutes before you are ready to add the batter.
Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth. The batter should be thin. Fill the popover pans less than halfway full and bake for exactly 30 minutes. Do not open the oven door while popovers are baking. Make the popovers last because they need to be eaten almost immediately once removed from the oven.



4 Tbsp. Country Crock Spread
4 Tbsp. all-purpose flour
4 cups water
2 Tomato Bouillon with Chicken flavor Cubes, crumbled
2 tsp. chipotle peppers in adobo sauce
1 lb. uncooked medium shrimp
1/2 cup heavy cream [or whipping]


In a medium saucepot, melt spread over medium heat. Stir in flour with a wire whisk. Cook until flour has browned slightly, about 2 minutes, stirring frequently. Slowly whisk in water. Stir in Tomato Bouillon with Chicken flavor Cubes and chopped chipotle and bring to a boil. Reduce heat and simmer about 1 minute.
Stir in shrimp and cook until shrimp turn pink, about 4 minutes, stirring occasionally. Stir in cream. Garnish with chopped fresh parsley.



1/4 cup nonfat plain Greek yogurt
1/4 cup chopped fresh cilantro leaves
2 Tbsp. vegetable oil
2 tsp. curry powder
1 lb. boneless, skinless chicken breast halves, cut into bite-size pieces
1 package Rice Sides – Chicken Broccoli
1 package (10 oz.) frozen peas and carrots


Puree yogurt, cilantro, oil and curry powder in mini food processor or blender. Reserve and set aside half (about 1/4 cup) for serving. Combine remaining sauce and chicken in medium bowl.
Heat large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
Add 2 cups water, Rice Sides – Chicken Broccoli and peas and carrots to same skillet and bring to a boil over high heat. Reduce heat to medium-low and cook covered, stirring occasionally, 7 minutes, or until rice is tender. Serve topped with chicken and sauce.

Spaghetti with fresh tomato sauce

Ingredients: (Spaghetti with fresh tomato sauce)

200g spaghetti or linguine
1 red chilli, deseeded and finely chopped 2 shallots, finely chopped
1 tbsp extra virgin olive oil
zest 1
lemon 1 tbsp
red wine vinegar 2 tsp
caster sugar 300g
tomatoes, diced
125g ball mozzarella or burrata (see tip, below), torn into pieces handful basil leaves, torn, to serve

Directions: (Spaghetti with fresh tomato sauce)

Cook the pasta following pack
instructions. Meanwhile, put the chilli, shallots, oil, lemon zest,
vinegar, sugar and tomatoes into a big mortar. If yours isn’t big enough,
put it all in a bowl and just use the pestle in that.
Add a good amount of sea salt and freshly ground black pepper and bash everything together.
Drain the pasta and toss together with the tomato mixture and mozzarella.
Scatter over the basil and serve immediately.