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.
Ingredients: (Coffee Chocolate Chip Biscotti)
1 tablespoon olive oil
4 strips bacon, cut into 1″ pieces
1/2 cup pumpkin seeds
1 medium onion, diced
3 large garlic cloves, crushed
1 bunch asparagus, woody ends trimmed and discarded, chopped into 1″ pieces
3 large zucchini, diced
4 cups low-sodium vegetable or chicken broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup loosely packed parsley
5 cups baby spinach
Juice of 1 large lemon
Directions: (Coffee Chocolate Chip Biscotti)
Fry bacon in oil in a large pot over medium heat, until bacon is crisp and fat is rendered. Remove crispy bacon and set aside (reserve bacon fat in pot). Add the pumpkin seeds, and saute 2 minutes, or until toasted. Remove and set aside alone with cooked bacon.
Add the onions and garlic, and saute 2 minutes, just until fragrant. Add the asparagus, zucchini, water and salt, and let simmer 10 minutes or until vegetables are tender. Add the parsley, spinach, and lemon juice, and puree until smooth. Taste and adjust seasoning, then serve garnished with pumpkin seeds and bacon.
Ingredients: (Individual hazelnut and chocolate clafoutis)
100 g skinned hazelnuts, plus extra hazelnuts, finely ground, to serve (optional)
80 g unsalted butter
115 g self-raising flour
115 g ground almonds
60 g golden caster sugar
2 large free-range eggs
3 large free-range egg yolks
finely grated zest of plus the juice of 1 2 oranges
180 ml full-cream milk
1 vanilla pod, split lengthways
50 g good-quality dark chocolate (70% cocoa solids), bashed up
Instructions: (Individual hazelnut and chocolate clafoutis)
Preheat the oven to 200°C/400ºF/gas 6.
Place the hazelnuts on a baking tray and bake for 5–10 minutes, until toasted and light brown, then finely grind in a food processor.
Melt the butter gently in a saucepan. Brush 8 cappuccino cups, or 150ml cups or ramekins with a little of the butter, then dust them with some of the ground hazelnuts. Tap out any extra nuts and set aside with the remaining nuts and pan of butter.
Sieve the flour into a bowl with a pinch of salt, then carefully mix with the almonds, sugar, eggs and egg yolks, zest and milk.
Using a knife, scrape out the seeds from the vanilla pod. Add to the mixture, along with the set aside hazelnuts. Fold in the butter and the orange juice. Divide among the cups, then poke the pieces of chocolate into the middle of each.
Place the cups on a tray and bake for 15 minutes, until risen but not quite cooked through in the middle. This will make them moist and delicious!
Serve hot with an extra sprinkling of hazelnuts, if you like, and a blob of crème fraîche.
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.