Pizza Stuffed Crescent Rolls

Ingredients:

1 (8-ounce) can cresents rolls

½ cup pepperoni

4 mozzarella cheese sticks, cut in half

2 tablespoons unsalted butter, melted

Italian seasoning,

garlic powder

marinara sauce heated for dipping

Instructions:

Preheat oven to 375 degrees.

Unroll crescent rolls onto a baking sheet lined with a silicon baking mat. Separate into triangles.

Place pepperoni on the widest side of the triangle.

Place a ½ of a mozzarella stick on top.

Roll the wide end to the smaller tip of the crescent making sure to tuck in the corners so the cheese doesn't ooze out.

Brush melted butter onto crescent rolls.

Sprinkle with Italian seasoning and garlic powder if desired.

Bake for 10-14 minutes or until golden brown.

Serve warm with marinara sauce for dipping.

Read More

Mary Berry's orange and honey roast chicken

Ingredients

1.5 kg fresh whole chicken

25g butter

25g plain flour

Marinade

600ml orange juice from a carton

3 cloves garlic, crushed

3 tbsp soy sauce

4 tbsp runny honey

1 large tbsp fresh thyme leaves, chopped

Method

Measure the marinade ingredients into a jug and stir until combined.

Take two large poly bags and put one inside the other. Put the chicken inside the bags and pour over the marinade. Securely tightly and leave to marinate in the fridge overnight.

Preheat the oven to 200°C/400°F/Gas 6.

Remove the chicken from the marinade and sit in a roasting tin. Roast in the preheated oven for about 1 hour 30 minutes (20 minutes per 450g [1 lb] and 20 minutes over). During the final 15 minutes of cooking, remove any fat from the bottom of the tin and pour the marinade over the chicken. Return to the oven and continue to roast until the chicken is tender. If it starts getting too brown, cover with a piece of foil.

Mix the butter and flour together in a small bowl to make a paste (this is called beurre manié).

Remove the chicken from the roasting tin and set aside to rest. Slide the tin over a high heat on the hob and, using a small hand whisk, add small amounts of beurre manié and whisk to thicken the sauce.

Strain the sauce and serve with the carved chicken.

Read More

Sweet And Sour Fish Recipe

INGREDIENTS:

2lbs tilapia, cod, halibut or any other whitefish (cut into 1” chunks)

1 large green pepper 

1 large tomato 

1 large onion 

1 can pineapple chunks (with juice)

Oil (for deep frying)

BREADING:

¼ cup cornstarch

2 cups flour

6 tablespoons vegetable oil

4 teaspoons baking powder

1 teaspoon seasoning salt

1 pinch cayenne pepper

2 cups water

SWEET AND SOUR SAUCE:

½ cup vinegar

1/3 cup sugar

½ teaspoon salt

¼ cup orange juice

¼ cup pineapple juice

¼ cup ketchup

2 tablespoons cornstarch

 INSTRUCTIONS:

 - Toss fish with cornstarch in a bowl and coat well.

In another bowl whisk together flour, 6 tablespoons of oil, baking powder, seasoning salt, and cayenne pepper.

A little at a time, add 2 cups of water whisking until the batter has become smooth.

Pour batter over the coated fish pieces and stir to coat.

 - In a deep frying fry fish pieces in batches for 4 minutes or until golden brown.

Drain on paper towels and keep warm in the oven.

 - In a wok heat a tiny bit of oil. Stir fry green pepper and onions for 3 minutes. Remove from pan and set aside.

 - To make sweet and sour sauce – In the wok mix vinegar, sugar, salt, orange juice, pineapple juice and ketchup.

-Bring to a boil and simmer for 10 minutes.

-Mix 2 tablespoons of cornstarch in 1/8 cup of juice, pour into the sauce and stir until sauce has thickened.

-Add tomatoes and pineapple chunks to the sauce and heat.

- In a large serving dish mix fish pieces, sauce and green pepper and onions . 

Read More

Lemon Rosemary Zucchini Bread

INGREDIENTS:

3 cups (390 grams) flour

2 teaspoons baking soda

1/2 teaspoon baking powder

2 Tbsp minced fresh rosemary

2 eggs

1/2 cup melted unsalted butter

1/4 cup olive oil

1/2 teaspoons salt (omit if using salted butter)

1 1/4 cup sugar

1 Tbsp lemon zest

3 cups grated zucchini (from about 1 pound of zucchini)

METHOD:

1 Preheat oven to 350F. Prepare two 4x9-inch loaf pans, either coating with butter or spraying with baking spray. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary. Beat the eggs in a mixer (or by hand) until frothy. Beat in the sugar. Beat in the melted butter and olive oil. Stir in the lemon zest and grated zucchini. Add the dry ingredients to the wet, a third at a time, stirring after each incorporation. Divide batter/dough into two loaf pans. Bake in a 350°F oven for 45 to 50 minutes. Test after 40 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean. Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.

Read More