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05 Oct

Strawberry, Brie, And Chocolate Puff Pasteries

Ingredients 1 sheet puff pastry (half of a standard 17.3-oz package) 1 egg, lightly beaten 2 oz dark chocolate, finely chopped 5 oz soft brie, rind removed 6 oz Dried Strawberries Chocolate sauce for drizzling, optional Preparation Preheat the oven to 375 F. Allow the puff pastry to defrost at room temperature until it is supple but still cool. Dust your work surface and rolling pin with flour, and gently roll out the sheet of pastry until it is a rectangle approximately 12 x 16-inches. Periodically rotate [...]

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05 Oct

Dried Plum And Pineapple Candy Chicken

Ingredients 1/2 lbs (675 g) chicken, cut into strips (thighs or breasts) 1 tablespoon (15 ml) chili powder 2 teaspoons (10 ml) onion powder 1 teaspoon (5 ml) garlic powder 2 tablespoons (30 ml) olive oil 1 large onion, cut into thin wedges 1 can 14 oz (398 ml) diced Dried Pineapple 1 red bell pepper, seeded and cut into strips 1/2 cup Dired Plum 1/2 cup (125 ml) chopped roasted peanuts Salt and pepper Preparation In a large bowl, toss the chicken with the spices. Season with salt and pepper. In [...]

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05 Oct

Cranberry Mango Chicken Satay

Ingredients 1 cup Dried Mango Juice of 1 lime 1 small green chili pepper 1 ginger (walnut-sized) 1 lb. chicken breast fillets 2 T oil Season with pepper and celery if desired 1.5 oz. Dried cranberries 1/2 teaspoon lemon juice Preparation Peel mango and cut pulp from the seed. Puree flesh with lime juice. Finely chop cranberries. Clean, wash, and finely chop chili pepper. Peel and finely dice ginger. Stir in cranberries, chili pepper, and ginger with mango puree. Season with a pinch of salt. Cut chicken breast lengthwise [...]

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05 Oct

Cranberry Banana Oat Bread

Ingredients 1/4 cups all-purpose flour 1 cup quick cooking oats 1 tablespoon baking powder 1/2 teaspoon salt 2 large eggs 1 1/4 cups mashed ripe bananas 2 tablespoons sour cream 1/3 cup melted butter 1/2 cup white sugar 3/4 cup Dried Cranberries 1/2 teaspoon lemon juice Preparation Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 1/2 x 8 1/2-inch loaf pan with butter. Whisk the flour, oats, baking powder, and salt together in a bowl; set aside. Whisk the eggs in a mixing bowl [...]

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05 Oct

Chelsea buns

Ingredients 500g/1lb strong white flour, plus extra for dusting 1tsp salt 1 x 7g/¼oz sachet fact-action dried yeast 300ml/10fl oz milk 40g/1½oz unsalted butter, softened at room temperature 1 free-range egg vegetable oil, for greasing For the filling 25g/1oz unsalted butter, melted 75g/3oz soft brown sugar 2 tsp ground cinnamon 150g/5oz dried mixed fruit For the glaze 2 tbsp milk 2 tbsp caster sugar Preparation Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast. Meanwhile, warm the milk and butter in a saucepan until the butter melts [...]

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05 Oct

Traditional pudding with Mixed Fruit

Ingredients 450g/1lb dried mixed fruit 1 small cooking apple, peeled, cored and roughly chopped 1 orange, finely grated rind and juice 3 tbsp brandy, sherry, or rum, plus extra for flaming 75g/3oz butter, softened, plus extra for greasing 100g/3½oz light muscovado sugar 2 free-range eggs 100g/4oz self-raising flour 1 tsp mixed spice 40g/1½oz fresh white breadcrumbs 40g/1½oz whole shelled almonds, roughly chopped 100g/3½oz unsalted butter, softened 225g/8oz icing sugar, sieved 3 tbsp brandy, rum or cognac Preparation Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice. Add the measured brandy [...]

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05 Oct

Energy Bars

Ingredients 1 cup nuts 1 cup Mixed Dried Fruits 1/2 cup Peach Candy 1 cup (12-15 whole) pitted Dried Mango Dried Fruit Preparation Roast the nuts (optional). Combine the nuts, dried fruit, and dates in a food processor. Process continuously for 30 seconds. Process continuously until a ball is formed, 1 to 2 minutes. Press into a thick square and chill. Divide into bars. Store the bars.

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05 Oct

Almond-Crusted Chicken with Scallion Rice

Ingredients 1 (3 1/2-ounce) bag boil-in-bag brown rice 4 (4-ounce) skinless, boneless chicken breast halves 3/4 teaspoon salt, divided 1/4 teaspoon black pepper 1/4 cup all-purpose flour 1/2 cup low-fat buttermilk 2 tablespoons honey mustard 1/2 cup dry breadcrumbs Cooking spray 1/4 cup chopped green onions 2/3 cup Roasted almonds Preparation Preheat oven to 450°.Prepare rice according to package directions; keep warm. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/4 [...]

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05 Oct

Radicchio Salad With Rosted Almonds

Ingredients 1 garlic clove, minced and mashed to a paste with 1/2 tsp. coarse kosher salt 1/2 teaspoon freshly ground black pepper 3 tablespoons balsamic vinegar 6 tablespoons extra-virgin olive oil 3 grapefruit 3 navel oranges 1 1/2 cups pitted whole Medjool dates (about 15) 2 large heads radicchio, torn into bite-size pieces 1 cup parmesan cheese shavings (each about 1 in.; see Notes), divided 3/4 cup roasted almonds, divided Preparation In a small jar with a tight-fitting lid, combine garlic paste, pepper, balsamic vinegar, and olive oil. Cap jar [...]

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05 Oct

Flax & Sunflower Seed Raita

Ingredients 1 cup bottle gourd, thickly grated 1 cup low-fat curd, freshly beaten 1/2 cup mint leaves, finely chopped (pudina) 1/4 tsp roasted cumin seeds (jeera) 1/4 tsp black salt 1/2 tbsp roasted flax seeds 1/2 tbsp Sunflower seed Salt to taste Preparation Combine the bottle guard with one cup of water. Cover and cook on a medium flame for 4 minutes. Combine all the ingredients, including the cooked bottle gourd in a deep bowl and mix well. Refrigerate for at least 1 hour and serve chilled.

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