Mini Pancakes with Raspberry Sorbet & Chocolate Sauce by Giada De Laurentiis

Ingredients

1 cup buttermilk pancake mix (recommended: Krusteaz Buttermilk)
3/4 cup water
1 1/2 tablespoons unsalted butter, at room temperature
1 cup semisweet chocolate chips
1/2 cup heavy cream
1 cup raspberry sorbet or gelato, softened
1/2 cup raspberries

Directions

Special equipment: a 1-ounce ice cream or cookie scoop

Preheat a griddle or large skillet over medium heat.

In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook until golden brown, about 1 to 1 1/2 minutes on each side. Remove to a plate and allow the pancakes to cool completely.

Add the chocolate chips and cream to a small bowl. Set the bowl over a small saucepan of barely simmering water. Stir until the chocolate melts and the mixture is smooth.

To serve, put a pancake on a small serving plate. Top with a 1-ounce scoop of sorbet and put another pancake on top of the sorbet. Drizzle with the chocolate sauce and garnish with raspberries. Repeat with the remaining ingredients.

Cook's Note: Instead of using a 1-ounce cookie scoop, you can make a 1-ounce portion with a tablespoon-size measuring spoon.

Chicken Milanese with Tomatoe and Fennel Sauce by Giada De Laurentiis

Ingredients

Chicken
1/3 cup all-purpose flour
2 eggs, beaten
1 1/4 cups plain bread crumbs
2/3 cup grated Parmesan
2 teaspoons dried basil
1 teaspoon dried thyme
4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed
Kosher salt and freshly ground black pepper
1/3 cup vegetable oil

Sauce
1 tablespoon olive oil
2 fennel bulbs, trimmed and thinly sliced
2 1/2 cups (12 ounces) cherry tomatoes, halved
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 clove garlic, minced
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
1/2 cup mascarpone cheese, at room temperature

Directions

For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.

Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.

On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.

In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan.

For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste.

Transfer the chicken to a serving platter and spoon the sauce over the top before serving.

Egg White Frittata with Lox and Arugula by Giada De Laurentiis

Ingredients

8 egg whites, at room temperature
1/2 cup whipping cream
6 ounces lox, chopped into 1/2-inch pieces
1 lemon, zested
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 packed cups (2 ounces) arugula
1 clove garlic, minced

Directions

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper.

In a 10-inch, ovenproof, nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes. Transfer the skillet to the oven and bake until set, about 10 to 12 minutes.

Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.

Champagne Sangria by Giada De Laurentiis

Ingredients

1 (750-ml) bottle Prosecco or French Champagne, chilled
1/2 cup orange juice
2 cups Mint Simple Syrup, recipe follows
1 lemon, zested and thinly sliced
1 lime, zested and thinly sliced
1/2 cup sliced strawberries
5 fresh mint sprigs
Crushed ice

Directions

In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs.

Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.

Mint Simple Syrup

Ingredients

2 cups sugar
2 cups water
1 cup packed fresh mint leaves

Directions

In a small saucepan, combine the sugar, water, and mint over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Yield: 2 1/2 cups

Raspberry Ice Cream Sodas by Giada De Laurentiis

Ingredients

1 pint raspberry sherbet
1 pint vanilla ice cream
1 1/3 cups club soda, chilled
1/2 cup Raspberry Syrup, recipe follows
1 cup fresh raspberries

Directions

Special equipment: 4 ice cream soda glasses, drinking straws and sundae spoons.

Using an ice cream scoop, put 1/2 cup of sherbet into each glass. Scoop 1/2 cup of vanilla ice cream on top of the sherbet. Pour 1/3 cup club soda on top of the ice cream. Drizzle each glass with 2 tablespoons of raspberry syrup and garnish with fresh raspberries. Serve immediately with straws and sundae spoons.

Raspberry Syrup

Ingredients

1/2 cup orange juice
2 tablespoons cornstarch
10 ounces frozen raspberries, thawed
1/4 cup raspberry jam
1/4 cup granulated sugar

Directions

In a small saucepan, whisk together the orange juice and cornstarch until smooth. Add the raspberries, raspberry jam and sugar. Bring the mixture to a boil over medium-low heat, stirring frequently. Reduce the heat to medium-low and simmer for 5 minutes. Pour the mixture through a fine-mesh sieve into a small bowl, pressing on the solids with a wooded spoon to extract as much liquid as possible. Cool the syrup for 30 minutes.

Yield: 1 1/3 cups

Peanut Butter Granola Bars by Giada De Laurentiis

Ingredients

Vegetable cooking spray
1 egg white
1/2 cup chunky peanut butter
1/3 cup brown sugar
1/4 cup honey
1/2 cup (1-stick) unsalted butter, melted
2 cups old fashioned oats
1/4 cup slivered almonds, toasted, *see Cook's Note
1/3 cup miniature chocolate chips

Directions

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.

Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.

*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.

Baked Macaroni and Cheese Cupcakes by Giada De Laurentiis

Ingredients

Vegetable cooking spray
2 cups dried bread crumbs, divided
1 tablespoon olive oil, plus extra for drizzling
8 ounces ground turkey or chicken, preferably dark meat
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
8 ounces small pasta, such as pennette, shells, or elbows
2 cups grated Parmesan
1 1/2 cups grated white Cheddar
1 cup cherry tomatoes, quartered
2 cups chopped broccoli, blanched,* see Cook's Note
1 pound asparagus, cut into 3/4-inch pieces, blanched

Directions

Preheat the oven to 375 degrees F. Spray 2 (12-cup) muffin or cupcake pans with vegetable cooking spray. Using 1 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess.

In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey or chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook, stirring frequently, until cooked through, about 5 to 8 minutes. Set aside and cover to keep warm.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and add to a large bowl. Stir in the cooked turkey and the cheeses. Season with salt and pepper, to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Arrange a few pieces of tomato, broccoli and asparagus into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil.

Bake until golden brown, about 15 to 20 minutes. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter.

*Cook's Note: To blanch vegetables, bring a large saucepan of salted water to a boil over high heat. Add the vegetables and cook for 1 to 2 minutes until very crisp. Using a small strainer, remove the vegetables and immediately plunge into a bowl of iced water. Drain and use.

Crostata with Apples, Walnuts & Gorgonzola by Giada De Laurentiis

Ingredients

Crust
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon granulated sugar
3 tablespoons unsalted butter, cut into small pieces
1/2 cup mascarpone cheese
1 1/2 tablespoons lemon juice
3 tablespoons ice water

Filling
3 tablespoons unsalted butter, melted
4 small Granny Smith apples, peeled, cored, and cut into 1/4 to 1/2-inch thick slices
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 cup chopped walnuts
1/3 cup crumbled Gorgonzola
1 large egg, lightly beaten.

Directions

For the crust: In a food processor combine the flour, salt, and sugar. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disc, cover, and refrigerate for 30 minutes.

For the filling: Place an oven rack in the lower third of the oven. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the apple slices, sugar, and cinnamon. Cook, stirring frequently, until the apples are softened, but not mushy, about 5 minutes. Set aside to cool for 10 minutes. Stir in the lemon juice, lemon zest, walnuts, and Gorgonzola.

Cut a piece of parchment paper to fit the inside of a 12 by 17-inch baking sheet and place on a work surface. Place the chilled dough on the parchment paper. Roll the dough out into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer to the baking sheet. Spoon the apple filling into the center of the dough. Spread the filling evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough.

Using a pastry brush, brush the crust with the beaten egg. Bake until the crust is golden, about 25 minutes. Cool for 10 minutes before slicing and serving.

Cheesy Baked Farro by Giada De Laurentiis

Ingredients

Vegetable cooking spray

Sauce
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 cups warm whole milk
Kosher salt and freshly ground black pepper

Farro
2 1/2 cups grated Parmesan
1 cup grated Gruyere
1/2 cup fontina cheese, grated
6 cups chicken broth
2 cups faro or barley, rinsed and drained
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup plain dried bread crumbs
Olive oil, for drizzling

Directions

Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.

For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.

For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.

Bake until the top is golden brown and forms a crust, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before serving.

Nestle Chewy Chocolate, Pistachio & Cherry Cookies

Ingredients

1 Cup firmly packed brown sugar
1/2 Cup caster sugar
11/2 Cup self-raising flour
1/2 Cup plain flour
1 Cup coarsely chopped pistachios
185g butter (melted and cooled)
1 egg plus 1 egg yolk
200g Nestle cooking chocolate broken into pieces
1 Cup glace cherries, halved

Directions

Preheat oven to 180c/160c fan bake.  Line three baking trays with baking paper.

Combine sugars, flours and pistachios in a large bowl.  In a medium bowl whisk butter, egg and egg yolk until combined.  Stir into sugar mixture until it forms a soft dough.  Stir in chocolate and cherries.

Place 4cm rounds of mixture onto prepared trays, allowing room for spreading.  Bake for 12 minutes until lightly browned.  Cool on trays before serving

Sticky Date Pudding with Butterscotch Sauce by Simon Holst

Ingredients

1 cup (about 175g) pitted dates, chopped
1 cup hot water
50g butter
1 cup self-raising flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp mixed spice
3/4 cup lightly packed brown sugar
2 large (size 7) eggs

Directions

Place the roughly chopped dates in a medium-sized microwave bowl. Cover with the water then microwave on high power (100%) for 5 minutes, stirring occasionally. Stir in the butter, then set aside to cool.

Sift the flour, baking soda and spices into another medium bowl, then stir in the brown sugar. Add the eggs to the date mixture, stir until well combined, then fold this into the dry ingredients.

Divide the mixture between 6 large non-stick sprayed or oiled muffin pans, or pour it into a prepared 23cm square cake tin. Cover muffin tins with foil, then place in a roasting pan containing 2cm of boiling water. Bake at 180°C (or 170°C fan-bake) for 25-30 minutes, until puddings are firm when pressed in the centres. Leave to stand for 5 minutes before removing from pans. (Bake the large pudding uncovered for 30 minutes or until centre is firm when pressed.)

Serve warm topped with the sauce below.

Butterscotch Sauce

Ingredients

3/4 cup sour cream
3/4 cup brown sugar

Directions

2 tablespoon orange liqueur or grated rind of 1/2 an orange

Combine all ingredients and heat until sugar dissolves. (For a thicker sauce, simmer, stirring frequently, for 5-10 minutes.)

Note: Each large muffin tin holds about 1 cup of mixture. Use other containers if preferred.

Steak Diane with Sauteed Potatoes and Peas by Gordon Ramsey

Ingredients

4 x small sirloin steaks, approx 200g each
3 shallots, peeled
100g chestnut mushrooms, cleaned
Knob of butter
1 garlic clove, peeled
Worcestershire sauce, to taste
1 tbsp Dijon mustard
50ml Brandy
200ml single cream
Small handful of flat-leaf parsley

Sautéed potatoes
Approx 500g-600g small charlotte potatoes, cut in half
2 garlic cloves, peeled
Few sprigs of rosemary
300g peas
Approx 30g salted butter
Olive oil
Salt and pepper

Directions

Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside.

Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper.

Heat a little olive oil in a heavy based pan. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest.

Bring the same pan back up to temperature and heat a little more oil. Slice the shallots and add to the pan, season with salt and pepper and sauté briefly. Slice the mushrooms and add to the shallots with a knob of butter. Crush in the garlic and stir.

Add the Worcestershire sauce, mustard and heat through for 1-2 minutes. Turn up the heat and tilt the pan away from you. Pour the alcohol into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. Correct the seasoning as necessary, chop the parsley and stir it through.

Introduce the steaks back into the pan and cook for 2- 3 minutes,(depending on how well done you like your steak).

Heat a little oil in a separate pan and put the potatoes in cut-side down. Season with a little salt and pepper. Crush in two garlic cloves and sauté. Pull the leaves off the rosemary and finely chop. Turn the potatoes, add a knob of butter and sauté for a further 1-2 minutes with the chopped rosemary.

Cook the peas in boiling salted water for 2-3 minutes, until tender. Drain, season to taste with salt and pepper and stir through a touch of butter.

To serve, transfer the steaks to serving plates and spoon the sauce over. Arrange the sautéed potatoes and peas alongside.

Chicken Tikka Masala by Gordon Ramsey

Ingredients

Groundnut oil
1 large onion, peeled
2 fresh green chillies
1" piece of ginger, peeled
3 garlic cloves, peeled
1/2 tsp red chilli powder
1tsp turmeric
2tsp garam masala
1 tablespoon soft brown sugar
1tbsp tomato puree
400g tinned chopped tomatoes
4 boneless chicken breasts (approx 150g each), cubed
10 dried curry leaves
4-6 tbsp natural yoghurt
Handful of fresh coriander leaves, chopped

For the steamed rice
400g basmati rice, rinsed
600ml cold water
3 cardamom pods, lightly crushed
2 star anise
Groundnut oil
Salt and pepper

Directions

Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile de-seed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.

Add the chilli powder, turmeric, garam masala, and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow to cook for a further few minutes.

Transfer the sauce to a food processor and blend until smooth.

Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.

Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.

Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.

Chocolate Mousse by Gordon Ramsey

Ingredients

150g dark chocolate
250ml crème fraiche
284ml double cream
25g icing sugar, sifted
1-2 tbsp Kahlua or Tia Maria (optional)
2 chocolate covered honeycomb bars (frozen for 10 minutes)

Directions

Break the dark chocolate into small pieces (reserving 25g for grating later) and place in a bowl that fits snugly over a pan of boiling water. Leave until the chocolate has completely melted and then remove from the heat and set aside.

Add the crème fraiche to the melted chocolate and whisk until combined. Put the double cream and icing sugar into a separate bowl and whisk with an electric whisk until it forms soft peaks. Fold the chocolate mixture into the cream, add the Tia Maria or Kahlua and stir to combine.

Remove the chocolate covered honeycomb bars from the freezer, remove the packets and wrap them in a clean tea towel. Place the tea towel under a chopping board and press down hard on the chopping board to crush the honeycomb. Open up the tea towel and tip the crushed honeycomb into the mousse and gently fold through with a spatula. Spoon the mousse into four small serving dishes and then grate over the remaining chocolate and serve.

Steak and Chips with a Rocket and Parmesan Salad by Gordon Ramsey

Ingredients

For the chips
4 large Desiree potatoes
2 tbsp Groundnut oil
Salt and freshly ground black pepper
A generous pinch chilli flakes

For the steak
4 sirloin steaks (approx 200g-250g each)
Salt and freshly ground black pepper
2 tbsp groundnut oil
25g butter

For the salad
1 tbsp white wine vinegar
3 tbsp olive oil
Salt and freshly ground black pepper
50g rocket (please check if one bag is enough)
50g parmesan, shaved

Directions

To make the chips preheat the oven to 220C/ Gas 7.

Fill a large pan with boiling water, add a pinch of salt and place over a high heat. Cut each potato in half lengthways and then place the cut side down onto the board. Cut each half potato into 1cm thick wedges. Add the potato wedges to the boiling water, bring to the boil again and boil for 3 minutes. Drain in a colander and then place the colander sitting over the pan still on the heat to allow the wedges to dry slightly. Add the groundnut oil, salt, pepper and chilli flakes and toss well to coat. Tip the wedges into a large baking tray (big enough so that the wedges sit in one layer so they crisp up evenly) and shake the tray until they are evenly spread out. Place the tray in the oven and cook for 30 minutes or until golden brown and crisp. Shake the tray once or twice during cooking to ensure even cooking.

To cook the steak, place one large or two smaller non-stick frying pans over a high heat and leave until smoking hot. Place the steaks onto a large chopping board and if one needs to be cooked well done, roll it flatter with a rolling pin so that all the steaks can all go into the frying pan at the same time. Season the steaks on both sides with salt and black pepper and once the frying pans have reached temperature, add approximately two tablespoons of groundnut oil. Carefully lay the steaks (the well done one first) in the hot frying pan. Tilt the pan away from you so that the fat is touching the side of the pan to ensure the fat is cooked and golden. Shake the pan to make sure the steaks aren't sticking. Fry for 3 minutes on one side and then using tongs turn the steaks starting with the first steak you placed in the pan. Fry for 2 minutes and then add the butter to the pan. Spoon the melted butter over the steaks to baste them. Remove the rare steaks from the pan and set aside on to rest. Leave the medium/ well done steak in the pan to cook for another minute. Remove the steaks from the pan and leave to rest for a few minutes on a large plate. Spoon the juices from the pan over the steaks to add extra flavour.

While the steaks are cooking, start making the salad. Pour the white wine vinegar, olive oil, salt and pepper into a salad bowl and then whisk to combine. Place the salad servers together over the dressing, place the rocket on top and then using a vegetable peeler shave the parmesan onto the rocket. Leave until you are ready to serve and then toss.

To serve, lay out four plates, place a steak onto each plate, pour over the juices from the resting plate, divide the chips between the plates and add a spoonful of salad.

Egg Fried Rice by Kylie Kwong

Ingredients

6 Free Range Eggs
0.6 packet finely sliced spring onion scallions
2 tablespoons light soy sauce
1 tablespoon finely diced Ginger
2 tablespoons vegetable oil
1 small Red Onion finely diced
4 cups steamed Rice
1 tablespoon light soy sauce extra
1.3 cups finely shredded leaves Chinese cabbages

Directions

Place eggs in a bowl with spring onions, soy sauce and ginger and lightly beat with a fork to combine. Heat oil in a hot wok until surface seems to shimmer slightly. Add onion and stir-fry for 30 seconds.

Pour in egg mixture and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 1/2 minutes or until almost cooked through.

Add rice and extra soy sauce and stir-fry for about 1 1/2 minutes, using a spatula to break up the egg into smaller pieces. Lastly, toss in cabbage and stir-fry for 20 seconds or until well combined and rice is heated through. Transfer rice to a platter and serve.

Cantonese Mince Lettuce Wraps by Connie Clarkson

Ingredients

1 tblsp oil
500 g lean beef mince
1 tblsp finely minced garlic
1 tblsp finely minced ginger
2 tsp light soy sauce
3 tblspoons black bean sauce
1 tblsp Shaoxing wine (or dry sherry)
1 tsp sugar
4 tblsp chicken stock
½ tsp roasted sesame oil
2 tsp cornflour
1 red capsicum finely cubed
1 orange capsicum finely cubed
2 spring onions finely chopped
A head of iceburg lettuce

Directions

Heat oil in a pan till it shimmers and sauté the garlic and ginger till fragrant. Add mince and brown. Mix soy sauce, wine, sugar, chicken stock, sesame oil, black bean sauce and corn flour. Add to mince and stir till sauce thickens and coats the mince. add capsicum and spring onions, stir for a couple of minutes and remove from heat – the vegetables should still be crisp. Serve rolled in a lettuce leaf.

Mandarin Chocolate Chip Muffins by Connie Clarkson

Ingredients

3 cups flour
3 teaspoons baking powder
3/4 teaspoons salt
1 teaspoon soda
1 cup sugar
2/3 cup vegetable oil
1 cup orange juice
2/3 cup chocolate chips
8 oz fresh mandarin wedges cut into small pieces (about 4 - 5 mandarins depending on the size of the mandarins)
2 eggs

Topping

1 cup shredded coconut
1/3 cup soft brown sugar
2 tblsp melted butter

Directions

Mix sugar and oil, beat in eggs, add orange juice, chips, mandarin wedges. Add dry ingredients; and stir just until blended.

Scoop batter into muffin paper-lined muffin tins. Preheat oven to 375 degrees. Mix topping ingredients and sprinkle on muffin batter. Bake for 15 to 20 minutes until golden brown.

Curry Puffs by Connie Clarkson

Ingredients

2 cups of potatoes (cubed, boiled and drained)
300 g Premium Lean Mince
½ cup of minced onion
4 - 5 tablespoon curry powder (or to taste)
½ cup milk
2 tablespoon oil
Salt to taste
1 pkt ready rolled puff pastry sheets

Directions

For the filling, heat a pan and sauté the onions in the oil until soft. Add in Premium Lean Mince and curry powder and fry until fragrant. Finally, add in potatoes, milk, seasonings and cook until thick. Using a round cookie cutter, cut the pastry sheets into circles and place a little filling in the middle. Fold over and pleat the ends of the pastry to seal in the filling. Glaze with beaten egg. Bake curry puffs in a hot oven until golden - approximately 20 - 15 minutes.

Easter French Toast by Annabel Langbein

Ingredients

½ cup milk
¼ cup sugar
3 eggs
1 tsp vanilla essence
finely grated rind of ½ orange
4 hot cross buns, each sliced into 3-4 slices
2-3 tbsp butter to cook
To serve: sliced bananas, sliced oranges, grilled bacon, maple syrup

Directions

Beat milk with sugar to dissolve. Beat in eggs, vanilla essence and orange rind. Dip slices of bread into the liquid to coat both sides. Leave to stand in mixture turning now and then, for at least 5 minutes or up to 15 minutes before cooking.

Heat butter in a heavy frying pan over a medium heat and cook hot cross bun pieces several pieces at a time, turning as they brown and crisp to cook the other side. Accompany with sliced bananas and oranges, crisp fried bacon and maple syrup.

Roasted fish with lemon-caper crumb by Annabel Langbein

Ingredients

2 canned anchovies (I use D’Amico or Ortiz)
1 tbsp capers
finely grated zest of 1 lemon
1 generous tbsp butter
2 tbsp finely chopped flat-leaf parsley
20g grated parmesan
100g (2 thick slices) crustless artisan bread, eg sourdough, cut into chunks
18-24 spears asparagus
4 thick fillets blue nose or hapuku
salt and grinds of pepper
To serve: roasted cherry tomatoes or carrots

Directions

Place anchovies, capers, lemon zest, butter, parsley and parmesan in a food processor and blitz to a puree.

Add bread and pulse mixture several times to form a coarse crumb. Don’t let it get too fine. Put to one side until ready to cook.

Cook asparagus in boiling water for 1 minute. Cool under cold running water then drain.

Preheat oven to 220°C. Place fish and asparagus in a lined baking dish and season with salt and pepper. Sprinkle fish with a little of the crumb mix and spread out the rest in a separate shallow baking dish.

Bake fish, asparagus and crumbs until fish is just cooked (time will depend on thickness of fillets . about 10 minutes). Crumbs should be golden and crisp . if required, leave in the oven for an extra minute or two while fish rests. Serve fish sprinkled with extra crumbs. Accompany with asparagus and roasted cherry tomatoes.

Strawberry Champagne by Jamie Oliver

Ingredients

A leaf of fresh mint
3 large handfuls of strawberries, preferably wild, hulled, washed and drained
A bottle of bubbly, such as Prosecco or Champagne

Directions

Place mint leaf and the strawberries in a sieve. Push the strawberries through the sieve into a bowl, using the back of a spoon. (You're not really after the pulp, just the juice). Chill until ready to serve.

Divide the strawberry puree between six Champagne glasses, carefully fill with bubbly and enjoy!

Raspberry Vanilla Smoothie by Giada De Laurentiis

Ingredients

1/2 cup sugar
1/2 cup water
1 cup plain Greek yogurt
1 cup frozen raspberries
1/2 cup apple juice or cider
1 teaspoon vanilla extract
2 cups ice

Directions

In a small saucepan, bring the sugar and water to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes.

Pour the cooled syrup into a blender. Add the yogurt, raspberries, apple juice, vanilla, and ice. Blend until the mixture is smooth and thick.

Pour into glasses and serve.

Italian Ham & Cheese Tart by Jamie Oliver

Ingredients

1/2 recipe savory short crust pastry
A knob of butter
Olive oil
3 red onions, peeled and finely sliced
1 clove of garlic, peeled and sliced
12 ounces spinach (you can also use nettles, Swiss chard or borage), washed, thick stems removed
A few sprigs of fresh marjoram or oregano, leaves picked and chopped
Sea salt and freshly ground black pepper
2 cups crème fraiche
5 ounces freshly grated Parmesan cheese, plus extra for grating
3 large free-range or organic eggs
7 ounces smoked ham, torn into shreds or chopped

Directions

First, make your pastry dough, wrap it in plastic wrap and rest it in the fridge for at least half an hour. Dust a clean work surface with flour, get the pastry out and roll it with a floured rolling pin into a rectangular shape about 1/4 inch thick and big enough to line a shallow, 11x15" baking pan.

Grease the pan with butter and line it with the pastry. Trim any excess off the edges of the pan, leaving a half-inch overhang. Pinch this overhanging dough up to give a little rim. This not only gives it a rustic edge but also stops the pastry from shrinking and it means there’s no need to fill the pastry case with beans or rice before baking it blind. Prick the pastry all over with a fork and chill in the freezer for another 30 minutes.

Preheat the oven to 375ºF. Remove the pan from the fridge and bake your pastry crust in the preheated oven for 6-8 minutes, until lightly golden. (This is called baking it blind, and it stops the pastry from going soggy when you add the filling.) Next, heat a glug of olive oil in a large frying pan and gently fry the onions on a low heat for 10 minutes until they're soft and sweet, but don't let them color. Turn up the heat, add the garlic, the spinach (in batches if your pan isn't big enough) and most of the marjoram. Season lightly and give it a good stir. Take the pan off the heat when the spinach has wilted – this will only take a couple of minutes.

To make the filling mixture, put the crème fraiche into a bowl, stir in the Parmesan, eggs and a pinch of salt and pepper, mix together and set aside. Now spread the spinach mixture over your pastry case. Sprinkle over the ham, and spoon the mixture evenly over the top, smoothing it out with the back of the spoon. Grate over a generous helping of Parmesan, sprinkle over the rest of the marjoram and drizzle with some olive oil.

Bake in the preheated oven for about 15-20 minutes, or until the top is golden and bubbling and the filling has set. Lovely served with a little salad of watercress, dressed with olive oil, a squeeze of lemon juice and some salt and pepper.

Savory Short Crust Pastry

Ingredients

3 1/2 cups organic all-purpose flour
7 ounces lard, cut into cubes
2 ounces freshly grated cheddar cheese
Sea salt
A sprig of fresh rosemary, leaves picked
A few sprigs of fresh thyme, leaves picked
2 large free-range or organic eggs, beaten
A splash of milk
Flour, for dusting

Directions

Put the flour, lard, cheese and a generous pinch of sea salt into a food processor and pulse for 20-30 seconds, until the mixture is crumbly and fine. Add the rosemary and thyme leaves or your chosen flavoring.

Pour in the eggs and add the milk. Pulse for a few more seconds until the mixture comes together. Scoop your dough out of the food processor onto a clean, floured work surface and pat it a few times to make it more compact – don't be tempted to knead it. When you have a flat round, wrap the dough in a plastic wrap and place it in the fridge to rest for at least half an hour.

Cheeseburger Mac & Cheese by Rachel Ray

Ingredients

1 pound cavatappi pasta
1 pound ground sirloin
1 tablespoon (about a palmful) grill seasoning
1/4 cup ketchup
1/4 cup yellow mustard
3 tablespoons Extra Virgin Olive Oil, divided
2 tablespoons butter
1 medium red onion, chopped
Salt and ground black pepper
2 tablespoons flour
2 cups milk
1 1/4 cups grated yellow cheddar cheese, divided
1 1/4 cups grated Swiss cheese, divided
3 small tomatoes, seeded and chopped
1 deli-style pickle, chopped

Directions

Preheat oven to 400ºF.

Place a large pot of salted water over high heat and bring to a boil. Add pasta to boiling water and cook just shy of al dente, according to package directions. Drain the cooked pasta and reserve.

In a medium-size mixing bowl, combine the ground sirloin with the grill seasoning, ketchup and yellow mustard. Grab about a tablespoon of meat in your hand and roll it into a small ball. Place the mini meatballs onto a baking sheet, drizzle with 2 tablespoons of EVOO and bake until cooked through, about 15 minutes. Turn off the oven and turn on the broiler.

While the mini meatballs are in the oven, heat a large saucepot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Cook the red onion with some salt and pepper until softened, about 5 minutes. Sprinkle flour over top and cook for about 1 minute. Whisk in the milk, season with salt and pepper, and cook until thickened, about 5 minutes.

Remove sauce from heat and whisk in 1 cup of each cheese. Add the drained pasta to the cheese sauce along with the baked meatballs and toss to combine. Pour everything out into a casserole dish and sprinkle with the remaining cheddar and Swiss cheeses.

If serving immediately, toss the mac under the broiler until the top is golden brown and bubbly. Top with the chopped tomatoes and pickles, and serve.

Blended Cherry Mojitos by Giada De Laurentiis

Ingredients

1 pound bag frozen pitted cherries
2 cups crushed ice, plus extra to serve
1/2 cup packed fresh mint leaves
1/3 cup fresh lime juice (about 3 limes)
1 cup citrus flavored rum
1 2/3 cups Lime Simple Syrup, recipe follows
Lime wedges and fresh cherries, for garnish

Directions

Place the frozen cherries, crushed ice, mint leaves, lime juice, rum, and simple syrup in a blender. Blend until smooth.

Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries.

Lime Simple Syrup

2 cups sugar
1 cup water
3 limes, zested

In a small saucepan, combine the sugar, water, and lime zest over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Roast Citrus Chicken with Lemon-Thyme Gravy, Smashed Potatoes & Green Beans by Rachel Ray

Ingredients

4 legs and 2 whole chicken breasts, cut in half
4 cloves garlic, smashed
10 fresh bay leaves
2 lemons, sliced, plus the juice of half, divided
1 cup green Cerignola or Sicilian olives
1 large onion, chopped
Extra-virgin olive oil for drizzling
4 large Idaho potatoes (about 1 1/2 pounds), peeled and cut into about 1-inch cubes
1/2 cup part-skim or whole milk ricotta cheese
1/4 cup (about a handful) grated Parmigiano-Reggiano cheese
1/4 (about a handful) Italian parsley, chopped
2 pounds green beans, stem ends removed
2 tablespoons butter
2 tablespoons flour
2 cups chicken stock
8 sprigs thyme, leaves removed
Juice of 2 lemons (a few tablespoons of juice)

Directions

Preheat an oven to 450ºF.

To a roasting pan, add the chicken, garlic, bay leaves, lemon slices, olives and onion. Drizzle everything with EVOO, season with salt and pepper, and transfer to the oven. Roast, turning the chicken pieces occasionally, until they are golden brown and cooked through, about 30-35 minutes.

While the chicken is roasting, place the potatoes into a pot of cold water over medium-high heat. Bring the water to a bubble and cook the potatoes until tender, about 10 minutes depending on their size. Drain the potatoes and return them to their cooking pot to dry off and cool down slightly. Add a splash of chicken stock, the ricotta, grated Parmigiano and parsley to the potatoes and smash them. Place with the lid on the pot to keep them warm and reserve.

When the chicken is about halfway done, arrange the green beans on a cookie sheet. Drizzle them liberally with some EVOO and season with some salt and pepper. Place in the oven with the chicken and roast for about 15 minutes, until tender.

When the chicken is almost done, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the chicken stock into the roux along with the thyme. Season the gravy with salt and freshly ground black pepper, and a splash of lemon juice.

To serve, place a few pieces of chicken per person on each plate along with some of the mashed potatoes and roasted green beans alongside, topping everything off with some of the lemon-thyme gravy.

Lemon Garlic Chicken Noodle Soup by Rachel Ray

Ingredients

1 head garlic
3 tablespoons Extra Virgin Olive Oil, divided
2 pounds boneless, skinless chicken breasts
3 to 4 bay leaves
1 medium onion, quartered
4 carrots, thinly sliced into rounds or matchsticks
2 leeks, thinly sliced
1 quart chicken stock
Zest and juice of 1 lemon
1/4 head savoy or green cabbage, thinly sliced
1/2 pound thin egg noodles
1/4 cup chopped flat-leaf parsley
1/4 cup chopped dill

Directions

Preheat oven to 400ºF.

Slice the top 1/4-inch off the stem end of the garlic head, exposing the cloves. Place the garlic onto a square of aluminum foil and drizzle with about 1 tablespoon EVOO. Wrap the foil up around the garlic to enclose it and roast it in the oven until golden brown and very tender, about 40 minutes.

While the garlic is roasting, place the chicken into a medium pot with the bay leaves and onion. Fill the pot with water and bring up to a simmer. Place the chicken into the pot and simmer until cooked through, about 10 minutes. Remove the cooked chicken from the broth, dice into bite-sized pieces and reserve. Strain the cooking liquid, reserving 4 cups worth.

Place a large pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the carrots and leeks to the pan, and cook until tender, about 5 minutes.

While the veggies are cooking, squeeze the cloves from the head of roasted garlic into a small bowl. Add a splash of stock to the cloves and mash into a paste. To the pot with the carrots and leeks, add the lemon zest, mashed garlic, remaining chicken stock and reserved poaching liquid and bring up to a bubble.

Add the cabbage and egg noodles to the pot, and cook until both are tender, 3-4 minutes. During the last minute of cooking, add the reserved chopped chicken to the pot. Season the soup with salt and pepper and stir in the lemon juice and herbs.

Turkey Meatloaf with Feta & Sundried Tomatoes by Giada De Laurentiis

Ingredients

Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

Coffee Glazed Italian Donuts by Giada De Laurentiis

Ingredients

Doughnuts:
4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
1/2 cup water
1/4 cup sugar
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1 egg yolk
2 teaspoons lemon zest (from 1 lemon)
Vegetable oil, for frying

Glaze
1/4 cup whipping cream
1 tablespoon coffee liqueur (recommended: Kahlua)
2 teaspoons espresso powder
2 cups powdered sugar
Water, as needed
1 (3-ounce) chocolate bar, optional
1 cup raspberries, optional

Directions

For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough. Return the pan to the heat and stir continuously for 2 minutes. Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Add the lemon zest and beat until smooth. Refrigerate the dough for 15 minutes.

For the glaze: In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the powdered sugar until smooth. If the glaze is too thick, stir in the water, 1/4 teaspoon at a time.
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.)

Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil. (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used. When the zeppole is cool enough to handle, dip the top halves in the glaze.

Blueberry & Mascarpone Turnovers by Giada De Laurentiis

Ingredients

1/2 cup mascarpone cheese, at room temperature
2 tablespoons sugar, plus extra for sprinkling
1/2 teaspoon cornstarch
1 teaspoon lemon juice
1 teaspoon lemon zest
1/3 cup fresh or frozen and thawed blueberries
2 (9-inch) refrigerated pie crusts
1 egg, beaten
Vegetable oil, for frying
Special equipment: a 3 1/2-inch round cookie cutter

Directions

Line a baking sheet with parchment paper. Set aside.

In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.

Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10 minutes.

While the pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Fry the turnovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 minutes before serving.