Twinkies Recipe

Ingredients:

3 eggs, separated

¼ cup grapeseed oil

¼ cup agave nectar

1 tablespoon vanilla extract

1 tablespoon lemon juice

6 tablespoons coconut flour

½ teaspoon baking soda

¼ teaspoon celtic sea salt

Method:

In a large bowl, whip egg whites to stiff peaks, then set aside

In a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave

Whip vanilla and lemon juice into egg yolk mixture

In a medium bowl combine coconut flour, baking soda and salt

Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth

Gently fold egg whites into yolk-flour mixture

Spoon batter into Twinkie molds until they are half full (you will get 8 Twinkies)

Bake at 350° for 11-12 minutes

Remove from oven and allow Twinkies to cool

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Chicken with Honey-Beer Sauce

ingredients:

2 tsp canola oil

4 (6 oz.) skinless, boneless chicken breast halves

1/4 tsp freshly ground black pepper

1/8 tsp salt

3 tbsp. thinly sliced shallots

1/2 cup beer

2 tbsp lower-sodium soy sauce

1 tbsp whole-grain Dijon mustard

1 tbsp honey

2 tbsp fresh flat-leaf parsley leaves

directions:

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. 

Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. 

Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk. 

Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. 

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Nutella Crunch Ice Cream Cake recipe

Ingredients:

2 cups Nutella

6 cups Rice Krispies cereal

1 gallon vanilla ice cream

Instructions:

Place a 9 or 10 inch spring form pan, as well as a very large mixing bowl in the freezer to chill.

In a large saucepan over low heat, combine the Nutella and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Nutella. Remove from heat.

Line a sheet pan or cookie sheet with parchment or wax paper. Pour the Nutella-Rice Krispies mixture onto the lined sheet pan and spread evenly. Then place in the freezer to chill.

While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.

After about 30-45 minutes (you want the Nutella coated cereal to be cooled and firm but not frozen at this point) – using a fork and knife – cut the coated cereal into bite sized pieces. Place back into the freezer, if necessary, until the ice cream is softened.

Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the Nutella-cereal pieces, the large mixing bowl and the springform pan from the freezer.

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Red wine and garlic mushrooms

Ingredients:
2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley

Directions:
Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer.
Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.

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Maple-Glazed Roast Ham

Ingredients:

3.5 kg shoulder ham partially de-boned

100 mL pure maple syrup

100 mL honey

50 g brown sugar

50 mL dry white wine

10-12 cloves ground

1 tbsp Dijon mustard

Instructions:

Preheat oven to 190 degrees Celsius.

Heat the maple syrup, wine, honey, mustard, sugar and cloves in a small saucepan and stir until sugar is melted and the ingredients are combined. Bring to the boil and allow to simmer gently for about 5 minutes. Remove from heat and set aside.

Remove the rind from the ham, allowing the fat to remain. Score the fat into large diamond shapes, ensuring you do not cut into the meat underneath. Place on a rack in a baking tray and fill the bottom of the tray with a little water.

Brush some of the glaze on both sides of the ham, then place in the oven (fat side down) and bake for 15 minutes. Remove from the oven and brush some more glaze over the ham, then return to the oven for another 15 minutes (fat side up). Remove from the oven again and brush with the remaining glaze, then return to the oven for 20-25 minutes or until the fat is caramelised and golden-brown and the diamond shapes are starting to separate.

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Chocolate Cake Recipe

Ingredients

1¾ cups all purpose flour

2 cups granulated white sugar

¾ cup unsweetened cocoa powder

1½ tsp baking soda

¾ teaspoon salt

2 large eggs

1 cup buttermilk 

½ cup butter, melted

1 tbsp vanilla extract

1 cup hot coffee 

Instructions:

Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans  and set aside.

In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.

Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.

Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely.

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Apricot Apple Relish

1 cup chopped apricots

2 large apples diced

½ cup raisins

Zest and juice of 1 lemon

1/3 cup apple cider vinegar

¾ cup apple juice

1 julienned red onion

¼ cup brown sugar

pinch cinnamon

pinch freshly grated nutmeg

Boil all together gently for about 25 minutes until most of the liquid has been absorbed or reduced. Serve warm with glazed ham, grilled pork chops or roast chicken.

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Coconut Mousse Cheesecake Bars

Ingredients:

Crust:

32g (1 scoop) Chocolate Protein Powder

30g (6 tbs) Regular Cocoa Powder (unsweetened)

160g (2/3 cup) Coconut Butter*

1/2 tsp Coconut Extract

1/2 tsp Stevia Extract

1/2 tsp Butter Extract

1/4 tsp Salt

96g (1 cup) Old Fashioned Rolled Oats

Filling:

16oz Fat Free Cream Cheese

300g (1+1/3 cup) Plain, Nonfat Greek Yogurt

96g (1/2 cup) Powdered Erythritol

1/2 tsp Coconut Extract

1/2 tsp Stevia Extract

1/2 cup Light Coconut Milk, canned

2 packages Knox Unflavored Gelatin

Chocolate Drizzle:

1oz Sugar-Free Dark Chocolate 

1 tbs Light Coconut Milk, canned

Instructions:

For the Crust:

Line a brownie pan with parchment paper both ways.

In a large mixing bowl, stir together the protein powder and cocoa powder.

Melt the coconut butter and stir in the extracts and salt. Pour over the dry ingredients and stir. Add the extra 2 tbs of coconut butter if needed. Fold in the oats.

Scoop into the brownie pan and flatten. Refrigerate while you make the filling.

For the Filling:

In a large mixing bowl, whisk together the cream cheese and yogurt . Add in the erythritol and extracts and whisk again.

In a small pot, add the coconut milk and sprinkle with the gelatin. Put over medium-low heat and whisk constantly until the gelatin has dissolved.

Slowly pour in the heated mixture while whisking the cream cheese mixture. Whisk until mixture is even, then pour over the refrigerated crust. Refrigerate until firm (~4 hours or overnight)

For the Drizzle:

In a microwave-safe bowl, microwave the chocolate at 30-second intervals, stirring between each one, until melted.

Stir in the coconut milk. Pour into a piping bag and pipe a design over the cheesecake (maybe write a few words if you like). Quickly top with raspberries and a tiny mint leaf.

Bon Appétit

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Semolina Cake Recipe

Ingredients:

1 Cup Butter

1/4 Cup Ghee

3/4 Cup Yogurt

1 Large Egg

1 Teaspoon Vanilla Extract

1/2 1 Cups Fine Semolina

1/2 1 Cups Coarse Semolina

1 Cup Granulated Sugar

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/4 Cup Fine Grated Coconut

1 Teaspoon Flower Water

1 Cup Condensed Milk

Presentation fried pine nuts

Preparation:

1. Brush a 13*9 inches pan with ghee.

2. In a small saucepan, put the butter and ghee over medium heat until melted only. Do not over heat.

3. In a stand mixer bowl put the butter mixture. Fit the balloon whisk. Beat on low speed and add the yogurt, egg, vanilla extract,semolina, baking powder, baking soda, salt, coconut and flower water. Beat for 1-2 minutes.

4. Spread the mixture in the pan and level the top. Cover the pan with a sheet of a cling film and set aside for 30 minutes.

5. Fit the middle rack in the oven. Preheat oven to 350 degrees.

6. Bake Basbosa for 35-40 minutes.

7. Remove Basbosa from oven and directly pour the condensed milk over the Basbosa.

8. Leave Basbosa to cool completely on the counter top in the kitchen. Do not put in the fridge until it is cooled completely.

9. Cut the Basbosa as desired and decorate with pine nuts.

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Salty Pretzel Bites with Cheddar-Beer Dip

ingredients:

for the pretzels:

1-¾ cup Warm Water

½ teaspoons Active Dry Yeast

1 teaspoon Sugar

½ teaspoons Kosher Salt, Plus More For Sprinkling

1-½ cup All-purpose Flour

½ cups Bread Flour

1 Tablespoon Baking Soda

2 Tablespoons Unsalted Butter, melted

FOR THE SAUCE:

1 Tablespoon Unsalted Butter

2 Tablespoons All-purpose Flour

1 cup Whole Milk

6 ounces, fluid Dark Beer

3 cups Shredded Sharp Cheddar Cheese

1 teaspoon Ground Mustard

½ teaspoons Freshly Ground Black Pepper

1 pinch Ground Nutmeg

Preparation:

For the pretzels:

Combine 3/4 cup of warm water and the yeast in the bowl of an electric mixer fitted with the dough hook and mix until the yeast is dissolved. Add the sugar, salt, and flours and mix on low speed for 1 to 2 minutes, until the dough comes together. Increase the mixer speed to medium and beat for another 4 to 5 minutes, until the dough forms a smooth ball. Transfer the dough to a lightly greased bowl, cover with a clean dish towel, and let it rise in a warm, draft-free area for about 1 hour, until slightly puffed up.

Line two baking sheets with parchment paper. Stir together the baking soda and remaining cup of warm water. Divide the dough into 12 pieces and roll each into a ½-inch thick rope. Cut each rope into about four 1-inch pieces. Dip each piece of dough into the baking soda water and place on the prepared baking sheets. Cover with the dish towel and let rise for 30 minutes.

Preheat the oven to 450°F. Bake the pretzels for 8 to 10 minutes, until golden brown. Remove from the oven and, while the pretzels are still warm, brush the tops with melted butter. Sprinkle each pretzel bite with salt.

For the sauce:

Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 2 minutes. Slowly add the milk and beer, whisking constantly until smooth. Cook for 4 to 6 minutes, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon. Remove from the heat and stir in the cheddar cheese, mustard, pepper, and nutmeg.

Serve the pretzels with the cheddar sauce alongside for dipping.

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Rice Chicken And Tomatoes Recipe

Ingredients:

3 Cups Basmati Rice

4 Tablespoons Ghee

2 Large Chopped Onions

1 Tablespoon Minced Garlic

1 Tablespoon Chopped Ginger

2 Pieces Chopped Green Chilies

1 Kilo Chicken, 4 Pieces

2 Teaspoons Salt

1 Teaspoon Turmeric

1 Teaspoon Cinnamon

1 Tablespoon Mixed Spices

1 Teaspoon Powder Ginger

1 Teaspoon Paprika

3 Large Chopped Tomatoes

2 Tablespoons Tomato Paste

4 Cloves Cardamom

10 Large Whole Cloves

3 Pieces Bay Leaves

2 Sticks Cinnamon

For serving Fried Almond

Method:

- Rinse the rice and soak for 30 minutes.

- In a large pot heat the ghee over medium heat. Add the onion, ginger, garlic and chilies. Stir until onion is translucent. Add the chicken.

- In a small bowl mix the salt, turmeric, cinnamon, mixed spices, ginger and paprika. Sprinkle ½ of the mixture on chicken and stir until chicken is golden brown.

- Add the tomatoes, tomato paste, cardamom, cloves, bay leaf and cinnamon stick. Add 1 cup water and simmer for 30 minutes or until chicken is well done.

- Add 2 cups of water. Drain the rice and add on the chicken. Let the rice boil on high heat until it absorbs all the water. Cover the pot and reduce the heat to very low. Let the rice to cook for 30 minutes

- Garnish the rice and chicken with fried almond then serve.

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Flourless Chocolate Cake

Ingredients:

400 g dark chocolate

90 g butter

½ tsp instant coffee

¼ cup water

¼ cup cream

6 egg yolks

50 g sugar

6 egg whites

100 g sugar

70g ground almonds

1 cup raspberries

¼ cup icing sugar

300 ml thickened cream

Preparation:

Preheat the oven to 180ºC.

Combine the chocolate, butter, instant coffee and water in a glass or stainless steel bowl, then place over a saucepan of hot water.

Stir until the mixture is smooth and glossy. Remove from the saucepan and stir in the cream to cool the mixture. Allow to cool to room temperature.

Using an electric beater, beat the egg yolks and the 50g of sugar until thick, pale and fluffy about 8 minutes.

In a different bowl, using a clean electric beater, whisk the egg whites until soft peaks form, then gradually add the 100g sugar. Whip until white and glossy with medium to firm peaks.

When the chocolate has cooled, fold in the egg-yolk mixture and ground almonds, then lastly the egg whites in three separate amounts.

Divide the mixture between the two cake tins and bake for 20 minutes. Reduce the heat to 170ºC and bake for a further 20 minutes until the top forms a crust, it feels set in the centre and the cake appears to be coming away from the sides. Remove from oven. Cool cakes completely before filling.

For raspberry sauce, mash the raspberries with the icing sugar and set aside.

Arrange one cake on a serving plate and top with dollops of thickened cream. Spoon over half the raspberry sauce and sandwich with the rest of the cake. Serve with remaining sauce on the side.

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