Chocolate Biscuit Cake

1/2 tsp butter, for greasing pan
8 ounces 'McVities' rich tea or 'Digestive' biscuits (I used Digestives)
4 tablespoons unsalted butter, softened
1/2 cup granulated sugar (I used just 1/4 and grinded it to a powder)
4 ounces good dark chocolate 113g
1 egg, beaten
8 ounces good dark chocolate, for icing
1 ounce good white chocolate, for decoration (I omitted this and use some dessicated coconut n nuts instead)

Optional (my suggestion):
4 oz or half a cup of crushed pistachios, hazelnuts, cashewnuts and almonds

Lightly grease a small 6" x 2 1/2" cake ring with 1/2 teaspoon butter, and place on a parchment-lined tray.

TIP: A cake ring is like a cake pan but without the bottom, so its just the circle. This will make it easier to remove the cake once it sets, so try and use something similar but if you don't have one, then line a bowl with aluminium, enough that the edges of foil extend outside the bowl so you can later lift the cake out of the bowl without destroying its' shape.

Break each of the biscuits into almond-sized pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture is a light lemon colour.

Melt the 4 ounces of dark chocolate in a double boiler. Add the butter and sugar mixture to the chocolate, stirring constantly. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.

Add the crushed nuts for a fuller flavoured cake, if you desire.

Spoon the chocolate biscuit mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring, because this will be the top when it is unmolded. Chill the cake in the refrigerator for at least three hours or until it sets firmly.

Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing. Slide the ring off the cake and turn the cake upside down onto a cooling rack.

Pour 8 ounces of melted dark chocolate over the cake, and smooth the tops and sides using a butter knife or offset spatula. Allow the chocolate icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, and transfer the cake to a cake dish. Melt the white chocolate and drizzle on top of the cake in a decorative pattern or garnish with nuts and dessicated coconut.

Toffee Maringe Pie

Toffee Maringe Pie!

Spiced potato cake with mint raita

Ingredients:

Ingredients
1.3kg medium potatoes , peeled and halved
125g butter
1 tbsp cumin seeds
2 tsp fennel seeds
1 tsp nigella seeds (onion seeds)
2 thumb-size pieces of fresh ginger , peeled and finely shredded
2 onions , halved and thinly sliced
1 heaped tsp ground turmeric
1 heaped tsp ground coriander
1 heaped tsp ground coriander
4-5 fresh green chilli , deseeded and sliced
2 x 15g packs fresh coriander
200g frozen peas
juice of 1 large lime
200g filo pastry
200g pack baby spinach
500g Greek yogurt
4 tbsp coconut cream
2 tbsp mint sauce


Method:

1.Put half the potatoes in a large pan of cold water and bring to the boil. Add the remaining potatoes and simmer for 12 mins until just tender (boiling the potatoes like this will mean that some will be more cooked than others). Drain, then dice.

2. Meanwhile, melt 85g/3oz of the butter in a large pan and fry the cumin, fennel and nigella seeds until they start to crackle. Stir in the ginger and onions, then cook for 10 mins, stirring frequently until the onions are tender.

3. Stir in the turmeric, ground coriander and chillies, cook for a min, then add the potatoes and cook, turning them in the from the turmeric. Take off the heat. Chop half the coriander leaves and add to the potatoes, along with a heaped tsp salt, the peas and lime juice. Stir well and set aside.

4. Melt the remaining butter. Line the base and sides of a greased 23cm clip-sided or loose-based cake tin with filo pastry, brushing each sheet generously with melted butter as you lay them, butter-side down, in the tin - build up several layers so that the pastry is an even thickness all over. Allow plenty of excess pastry to hang over the tin. Put the spinach in the microwave and cook according to the pack instructions. Squeeze out all the excess juice and season.

5. Tip half the potato filling into the tin, pack down, then cover with the spinach. Top with the remaining filling, then fold over the excess pastry to cover the filling, brush with more butter and scatter with nigella seeds. You can now chill the pie overnight if you want to get ahead.

6. To serve: Heat oven to 180C/fan 160C/gas 4. Bake for 45-50 mins until golden and crispy. Meanwhile, tip the yogurt, coconut cream and remaining coriander into a food processor with the mint sauce and some seasoning, and whizz until smooth. Serve with a green salad tossed with chopped bananas coated in lime juice, finely chopped red onion and a handful of sugar-coated cashews.


Filo pastry

Some brands of filo pastry can be quite heavily dusted with flour, which makes it quite dry when baked. It's simple to avoid this - just brush it off with a soft bristle pastry brush before buttering.


Per serving

611 kcalories, protein 17g, carbohydrate 70g, fat 31 g, saturated fat 19g, fibre 6g, sugar 10g, salt 1.5 g

Minced Beef Wellington

Ingredients:

Ingredients
1.0kg minced beef
100.0g tomato ketchup
4 eggs
3 onions , finely chopped
3 garlic cloves , finely chopped
small handful sage , chopped
handful parsley , chopped
25.0g butter
200.0g mushrooms , finely chopped
500.0g pack puff pastry


Method:

1.Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins - or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs.
2. Heat oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
3. Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.
4. Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
5. Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.


Creamy mash

Boil 2kg chunked potatoes for 10 mins until cooked then drain and leave to steam dry. While still piping hot mash with 100g butter, 100ml full-fat milk and season to taste. Serve with a touch more butter melting over the top.


PER SERVING

640 kcalories, protein 33.0g, carbohydrate 27.0g, fat 45.0 g, saturated fat 20.0g, fibre 2.0g, sugar 7.0g, salt 1.42 g

Cheese Garlic Bread

Ingredients:


Ingredients
500g strong white bread flour
7g sachet/1.5 tsp fast-action yeast
1 tsp salt
2 tbsp olive oil
1 tbsp clear honey
2 garlic cloves , crushed
25g soft butter
100g mature cheddar , grated
handful thyme leaves


Method:

1.Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.

2. Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.

3. Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.

4. Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.


Tip

You can even turn this into pizza by adding ham or tuna with some sliced tomatoes before adding the cheese.


PER SQUARE

215 kcalories, protein 7g, carbohydrate 33g, fat 7 g, saturated fat 3g, fibre 1g, sugar 2g, salt 0.61 g

Peanut Butter Chocolate Cupcakes Recipe

Ingredients
1 package (3 ounces) cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons sugar
1 tablespoon 2% milk

BATTER:
2 cups sugar
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup water
1 cup 2% milk
1/2 cup canola oil
2 teaspoons vanilla extract

FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
6 tablespoons baking cocoa
3 to 4 tablespoons 2% milk

Directions
In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.
In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin).
Fill paper-lined jumbo muffin cups half full with batter. Drop scant tablespoonfuls of peanut butter mixture into center of each; cover with remaining batter.
Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 1 dozen jumbo cupcakes.







Nutrition Facts: 1 serving (1 each) equals 509 calories, 22 g fat (7 g saturated fat), 60 mg cholesterol, 394 mg sodium, 75 g carbohydrate, 2 g fiber, 7 g protein.

Classic Baked Cheesecake

Ingredients:

Base
1/3 cup ground almonds (almond meal)
¾ cup plain flour
¼ cup caster sugar
90g chilled butter, chopped

Filling
330g cream cheese, softened
500g fresh ricotta
4 eggs
1 1/3 cups caster sugar
1 tablespoon grated lemon rind
¼ cup lemon juice
½ teaspoon vanilla extract
1½ tablespoons cornflour
1½ tablespoons water

Strawberries and raspberries, to decorate



Method:

1. Preheat oven to 150°C.

2. To make the base, place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs.

3. Line the base of a 20cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon. Bake for 15 minutes or until light golden, set aside.

4. To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.

5. Grease the sides of the cake tin with a little butter and then pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries.

Spanish Rice & Prawn One Pot

Ingredients:

1 onion , sliced
1 red and 1 green pepper , deseeded and sliced
50g chorizo , sliced
2 garlic cloves , crushed
1 tbsp olive oil
250g easy cook basmati rice (we used Tilda)
400g can chopped tomatoes
200g raw, peeled prawns , defrosted if frozen


Method:

1.Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
2. Uncover, then stir - the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.


TIP

If you don't want to spend time at the stove you can bake this dish in the oven. Tip the onion, peppers, chorizo, garlic and oil into an ovenproof dish, then bake for 15 mins at 200C/180C fan/ gas 6. Stir in rice, tomatoes and water, cover, then bake for another 20 mins, stirring in prawns for the final 2 mins.

PER SERVING

356 kcalories, protein 19g, carbohydrate 59g, fat 7 g, saturated fat 2g, fibre 4g, sugar 7g, salt 0.85 g

Madeira Cake

James Martin’s simple steps for making Madiera cake, will have you whipping up a soft, buttery afternoon treat.

Ingredients
175g/6oz butter, at room temperature

175g/6oz caster sugar

3 free-range eggs

250g/9oz self-raising flour

2-3 tbsp milk

1 lemon, zest only

1-2 thin pieces of candied citron or lemon peel, to decorate

Preparation method

1.Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.

2.Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.

Technique: Creaming butter by hand .Watch technique
0:50 mins
3.Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.

Technique: Zesting citrus fruit .Watch technique
1:02 mins
4.Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.

5.Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.

6.To serve, decorate the cake with the candied peel.

Strawberry and white chocolate mousse cake

Ingredients:

175g digestive biscuits
75g /2½ oz butter , melted
400g white chocolate
400g strawberries
300g tub full-fat soft cheese
200ml double cream


Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.

Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.

Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate.

Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.

Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.


Frozen cheesecake

The texture of this cake is softer, lighter and more moussey than a cheesecake, so make sure it's well set in the fridge before cutting. It can also be frozen and served straight from the freezer as a frozen cheesecake on a hot day.

Nutrition:

PER SERVING737 kcalories, protein 8g, carbohydrate 47g, fat 59 g, saturated fat 35g, fibre 2g, sugar 35g, salt 0.89 g

Yet Another Potato Salad!

Ingredients

2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste



Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Potato Salad 2

Ingredients
4 pounds baking potatoes (8 large)
3 hard-cooked eggs, grated
1 cup mayonnaise
1 Tbsp spicy brown mustard
1 1/2 tsp. salt
3/4 tsp. pepper

Preparation
Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.

Stir together potato and egg.

Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.

Potato Salad

Ingredients

2 1/2 pounds baby red potatoes, cut into 1-inch cubes
2 Tbsp. apple cider vinegar
1 Tbsp. olive oil
1/2 cup whole buttermilk
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise with olive oil
1 Tbsp. Dijon mustard
2 carrots, grated
1/2 cup chopped celery
1/2 cup sliced radishes
1/2 cup steamed, cut fresh green beans
1/4 cup finely chopped parsley
1 Tbsp. lemon zest
1 garlic clove, minced
Sea salt and freshly ground pepper to taste

Preparation
Bring potatoes and salted water to cover to a boil in a large saucepan; reduce heat, and simmer 7 to 10 minutes or until tender. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (about 1 hour).

Whisk together buttermilk and next 3 ingredients. stir in carrots and next 6 ingredient; season with salt and pepper to taste. Spoon buttermilk mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours before serving.

Vegetable Crêpes

ingredients

1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels (from 1 large ear; see Tip)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” crêpes (see Tip)


directions

Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.

To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife. “Ready-to-use” crêpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.

Clark's Quiche

Ingredients
1/2 pound thick sliced bacon 1 (10 ounce) package frozen chopped spinach, thawed 1 (8 ounce) container sour cream salt and pepper to taste 2 (9 inch) unbaked pie crusts 2 tablespoons olive oil 1 onion, finely diced 1/2 pound fresh mushrooms, finely diced 2 cups finely diced smoked ham 8 ounces Monterey Jack cheese, shredded 8 ounces Cheddar cheese, shredded 4 ounces Parmesan cheese, grated 8 eggs 1 1/2 cups half-and-half cream 1 tablespoon dried parsley salt and pepper to taste



Directions
1) Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.

2) Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.

3) In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.

4) Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

Death by "Oreo"

4 whole packages of Oreos
2 jars of peanut butter*.
2 jars of Marshmallow Fluff.
4 bags of chocolate chip morsels
1 Tbsp of butter or butter subsitute


1) Lightly grease casserole dish or baking pan.
2) Open 3 Oreo packs and separate the cream into one bowl and the cookies into another bowl. The easiest way to do this is just scraping with a knife.
3) Melt 3 bags of chocolate chips in the microwave. Watch the chocolate in the microwave; do not use full power or you will burn the chocolate.
4) Mash the separated cookies into a fine powder.
5) Mix the melted chocolate with the mashed cookies.
6) Fill the casserole dish or baking pan with the crust and freeze for 5 minutes.
7) Add marshmallow fluff to the separated cookie cream and mix well.
8) Melt the mix in the microwave. Again, watch for it to be done melting.
9) Spread the marshmallow and cream mix on top of the pie crust.
10) Freeze for 5 minutes.
11) Melt the peanut butter in the microwave.
12) Pour ¾ of the peanut butter (use your judgment) onto the pie.
13) Freeze the whole pie for 5 minutes.
14) Melt the last chocolate chip bag and pour it over the top of the pie.
15) Crumble the last package of cookies and sprinkle them over the top of the pie.
16) Drizzle the remaining ¼ of the peanut butter on top of the pie.
17) Refrigerate until ready to serve

How to Make Oreo Truffles

1 package Oreo cookies, finely crushed and divided
1 package Philadelphia cream cheese, softened
2 packages Baker's semi-sweet chocolate, melted


1) Crush the Oreo cookies into fine crumbs.
2) Mix 3 cups of the cookie crumbs and the cream cheese until it's well blended.
3) Shape the mixture into 42 1-inch (2.5cm) balls. Place each ball onto a baking sheet covered in wax paper.
4) Dip the balls in the melted chocolate. Return them to the wax-paper covered baking sheet. To coat them in the melted chocolate, use a candy or truffle dipper, or use two forks to roll each Oreo ball until it is evenly coated. Remove the dipper/forks from the balls and allow the excess chocolate from the balls to briefly drip back into the bowl before placing them onto the baking sheet.
5) Refrigerate for at least 1 hour, or until the balls are firm.
6) The finished Oreo truffle, cross-section peek
Serve and enjoy!


http://www.wikihow.com/Make-Oreo-Truffles

Greek-Style Quesadillas

Greek-Style Quesadillas

ingredients

Nonstick cooking spray
4 7- to 8-inch whole wheat flour tortillas
1 cup coarsely shredded purchased roasted chicken
1/2 cup feta cheese
1/4 cup thinly sliced red onion
1/4 cup chopped cucumber
1/4 cup grape tomatoes, halved lengthwise
1/4 cup kalamata olives, halved
2 tablespoons whole flat leaf (Italian) parsley leaves
1 tablespoon whole fresh oregano leaves
1/4 cup bottled Greek vinaigrette salad dressing

directions

1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken, feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.

2. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve Cut each quesadilla into three wedges. Makes 4 servings.

Green Pasta Salad

Garden Pasta Salad

Active time: 35 minutes | Total: 35 minutes | To make ahead: Cover and refrigerate for up to 1 day.

2 cups whole-wheat rotini (6 ounces)
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar or lemon juice
1 clove garlic, minced
1/8 teaspoon salt
Freshly ground pepper to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper (1 small)
1 cup grated carrots (2-4 carrots)
1/2 cup chopped scallions (4 scallions)
1/2 cup chopped pitted kalamata olives
1/3 cup slivered fresh basil

1. Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
2. Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.

Makes 6 servings, 1 cup each.
Per serving: 205 calories; 9 g fat (2 g sat, 5 g mono); 1 mg cholesterol; 29 g carbohydrate; 6 g protein; 4 g fiber; 291 mg sodium; 269 mg potassium.
Nutrition bonus: Vitamin C (97% daily value), Vitamin A (70% dv), Fiber (17% dv).

Lemonade Pie

Ingredients
1 (12-oz.) can evaporated milk
1 (3.4-oz.) packages lemon instant pudding mix
1 Tbsp. lemon zest
1 (8-oz.) packages cream cheese, softened
1/2 tsp. vanilla extract
1 (12-oz.) can frozen lemonade concentrate, thawed
1 (9-inch) ready-made graham cracker piecrust
Thawed frozen whipped topping
Garnish: crushed lemon drop candies

Preparation
Whisk together evaporated milk and next 2 ingredients in a bowl 2 minutes or until mixture is thickened.
Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy. Add lemonade concentrate, beating until smooth; add milk mixture, and beat until blended. Pour into crust. Cover and chill 8 hours or until firm. Dollop each slice with whipped topping. Garnish, if desired.

Apple Crumble Cheese Cake

Apple crumble and cheesecake are combined to make the ultimate dessert.

Ingredients
For the crumble topping
100g/3½oz plain flour

100g/3½oz light soft brown sugar

½ tsp ground cinnamon

50g/2oz unsalted butter

1 tsp milk

For the biscuit base
100g/3½oz butter

250g/9oz oat biscuits, crushed

For the filling
1 large Bramley apple, peeled, core removed, sliced, mixed with 1 tbsp lemon juice

500g/1lb 2oz mascarpone cheese

400g/14oz cream cheese

125g/4½oz caster sugar

1 vanilla pod, split lengthways, seeds only

1 x 150ml/5fl oz tub soured cream

4 free-range eggs

100g/3½oz sultanas (optional)

½ tsp ground cinnamon

¼ tsp grated nutmeg

Preparation method
Preheat the oven to 180C/350F/Gas 4.

For the crumble topping, tip the flour, sugar and cinnamon into a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the milk and set aside.

For the biscuit base, mix the melted butter and crushed biscuits together in a bowl, then press the mixture into the base of 20cm/8in springform tin. Leave to chill in the fridge for 30 minutes.

For the filling, cook the apple slices in a pan of boiling water for 1-2 minutes, or until just tender but still holding their shape. Drain and cool.

Beat the mascarpone and cream cheese in a large bowl until smooth. Beat in the sugar, vanilla seeds and soured cream and beat until smooth. Beat in the eggs, one at a time, until well combined.

Spoon half of the filling onto the chilled biscuit base. Top with the apple slices and sultanas (if using) and sprinkle over the spices, then spoon over the remaining mixture.

Bake for 30 minutes, then open the oven door, pull the cheesecake out a little bit and sprinkle the crumble topping over the top. Shut the door and bake for a further 40-45 minutes, or until the cheesecake is mostly set with a slight wobble in the middle.

Turn off the oven and leave the cheesecake in the oven for two hours, then remove from the oven and set aside to cool completely.

Mom asks me to make Daal

My mom asks me ... Can you really cook? Can you cook daal? And then, I am like whats so hard about cooking a daal...!!? I feel like awestrucking her by making Daal and other stuff - ghareeloo and offcourse, the homely food...which my mom and dad likes... But then, I am like... now this is my speciality..that I cook stuff which others cant make... That I follow recipes posted online, which others would be sceptical about making...

Hmmph... While thinking of food... I just think that am I not supposed to be on Diet... :(

Chocolate Souffle recipe

These chocolaty soufflés, which are airy and elegant, garnered out test kitchens' highest rating.


Yield: 8 servings


Ingredients
Cooking spray
2 tablespoons granulated sugar
3/4 cup granulated sugar, divided
1/2 cup Dutch process cocoa
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/2 cup 1% low-fat milk
1 teaspoon vanilla extract
2 large egg yolks
4 large egg whites
1/8 teaspoon cream of tartar
3 ounces bittersweet chocolate, finely chopped
1 tablespoon powdered sugar
Preparation
Preheat oven to 350°.

Coat 8 (4-ounce) ramekins with cooking spray, and sprinkle with 2 tablespoons granulated sugar.

Combine 1/2 cup granulated sugar, cocoa, flour, and salt in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick (about 3 minutes), stirring constantly. Remove from heat; let stand 3 minutes. Gradually stir in vanilla and egg yolks. Spoon chocolate mixture into a large bowl; cool.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/4 cup granulated sugar and cream of tartar, beating mixture until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture and the chopped chocolate. Spoon into prepared ramekins.

Bake at 350° for 15 minutes or until puffy and set. Sprinkle with powdered sugar.

Lolipop

Check this recipe out!!

Man this is the easiest thing in the world

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How to make Garlic bread

.Things You'll Need:
1/4 c. olive (not virgin) oil
2 garlic cloves
1/4 tsp. salt
aluminum foil
1 tbsp. minced parsleys
3 tbsp. unsalted butters
2 baguettes (12 inches long)
1/4 c. olive (not virgin) oil
1/4 tsp. salt
2 garlic cloves
Aluminum Foil
1 tbsp. minced parsleys
2 baguettes (12 inches long)
3 tbsp. unsalted butters


1.1
Preheat oven to 375 degrees F.

2.2
In a small food processor or a blender, puree garlic with salt, butter and oil until smooth.

3.3

Transfer mixture to a bowl and stir in parsley.

4.4

Cut baguettes crosswise into 1-inch sections without cutting all the way through the bottom.

5.5

Spread garlic mixture in each cut, and spread remaining mixture on the tops of the baguettes.

6.6
Wrap baguettes loosely in foil and bake for 10 minutes.

7.7
Open foil to expose the tops of baguettes and bake for 5 more minutes, or until hot and crusty.

http://www.ehow.com/how_5227_make-garlic-bread.html



Read more: How to Make Garlic Bread | eHow.com http://www.ehow.com/how_5227_make-garlic-bread.html#ixzz1C9dzkUUc