Broccoli tater tots

Broccoli tater tots

Ingredients:

1 head of broccoli 100g cheddar cheese 50g panko breadcrumbs 50 Italian breadcrumbs Half an onion (finely diced) Handful of chopped parsley (optional) Salt and pepper 1 egg

Method:

Preheat oven to 200 degrees. Boil broccoli for 1 minute and then run under cold water to stop the cooking process. Chop the broccoli into small pieces and mix together with the breadcrumbs, egg, diced onion, salt and pepper and parsley (optional). Form the mixture into little tots, and place on a lined baking tray. Cook for 20 mins, turning halfway through. Serve immediately with the dip of your choice. Simple, healthy(ish) and delicious. Enjoy!

Banana Bread Crumb Cake

Banana Bread Crumb Cake.

 

serves 12

Ingredients

2 cups flour 3 tsp baking powder 1 tsp salt 3 ripe bananas ½ cup butter, room temperature 2 cups granulated sugar 2 eggs 1 tsp vanilla 1 cup milk Crumb Filling and topping 1 cup cold butter, cubed 2 cups light brown sugar 2 cups flour *optional glaze 1 cup powdered sugar 1-2 Tbsp milk

Instructions

Preheat oven to 350° Spray a 9x13 baking dish with cooking spray, set aside In a medium bowl whisk together flour, baking powder and salt. set aside. In a large bowl mash bananas until they become liquified. Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well. Stir in milk and flour until combined. Crumb Filling/Topping Prepare crumb filling/topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms. Pour ½ of the batter into the prepared pan. Top with ⅓ of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture. Bake for 50-55 minutes until the center is set and a toothpick comes out clean. Cool for 10 minutes. *If desired mix powdered sugar and milk together and drizzle on top. Can be served warm or at room temperature. Notes Can be served room temperature or warm. Store airtight for up to 2 days.

Cream Cheese Stuffed Carrot Cake with Orange Glaze

Cream Cheese Stuffed Carrot Cake with Orange Glaze

Ingredients

2 1/2 cups peeled and grated carrots*

Dry Ingredients

2 cups all purpose flour 1 1/2 cups granulated sugar 1/2 cup light brown sugar, packed 1 cup pecans, finely chopped (I use my food processor) 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon + 1 teaspoon ground cinnamon 1/2 teaspoon allspice 1/4 teaspoon ground nutmeg

Wet ingredients

4 large eggs 3/4 cup vegetable oil 1/2 cup vanilla Greek yogurt (regular or lowfat) 1 teaspoon vanilla extract 2 teaspoons orange extract

Cream Cheese Filling

8 oz. cream cheese, softened 1/2 cup granulated sugar 1 large egg 1 teaspoon lemon juice 1/2 teaspoon vanilla extract 3 tablespoons all purpose flour

Orange Cream Cheese Glaze

4 oz. cream cheese, softened 2 tablespoons butter, softened 2 tablespoons orange juice 2 teaspoons lemon juice 1 teaspoon orange extract 1/2 teaspoon vanilla extract 2 cups powdered sugar, sifted

Optional Decorative Garnishes

roasted pecans, roughly chopped orange zest

Instructions

Preheat the oven to 350F degrees. Butter and flour a 10” bundt cake pan (or use nonstick-spray with flour in it). Set aside.**

To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.

In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.

Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).

Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.

Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.

When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing. Store in the refrigerator for up to 7 days.

Notes

*To easily shred carrots, use the grater on your food processor. If you don't have the grater blade, you can also finely chop in your food processor. **When "flouring" my pan, I use cocoa powder instead of flour because the cake is brown. ***Your cream cheese layer may not be as thick as the picture all the way around - I chose the thickest slice smile emoticon

Frushi

Frushi.

Makes about 20 pieces. Serves 5.

Ingredients:

- 1 1/2 cups short grain rice. - 2 cups water - 3 Tbsp sugar - 1/4 tsp salt - 1 cup coconut milk - 1 1/2 tsp vanilla A variety of fruit an berries: - pineapple - strawberries - mango - kiwi - blackberries - raspberries In a medium pot combine the rice, water, sugar and salt. Cook on low heat for about 20 minutes or until all the rice absorbs the water. Add the coconut milk and vanilla. The mixture should be moldable. Cook a few minutes longer if it’s too runny. Lay a bamboo rolling pad on a counter top, and place a square of wax paper over top. Spread the rice about 1/2 inch thick over the paper into approximately a 7” x 5” rectangle. Slice fruit of choice into long pieces. Use a potato peeler to shave thin slices off the mango. Toast a 1/4 cup of coconut shreds for 3 minutes. Lay the fruit pieces on the rice, and roll up carefully. If rice sticks to the paper too much, try spreading it a little thicker. Coat the rolls with either the mango slices, or the toasted coconut. Slice each roll into 6 pieces. With the rest of the rice, roll into balls and place thin slices of kiwi or strawberries over top ( like nigiri) with half a blackberry on top to look like fish eggs. Blend 1/4 cup raspberries with 1/4 cup water to make a dipping sauce. Enjoy!

Chicken Parmesan baked penne

Chicken Parmesan baked Penne.

Ingredients:

Serving Size: 6-8

- 1 pound ziti *can substitute with penne*
- 2 chicken breasts
- 25 oz tomato sauce
- 2 cups mozzarella cheese
- 1 cup parmesan cheese
- 1/4 cup basil
- Salt to taste
- Pepper to taste

Preheat oven to 375 degrees F.

Boil pasta for 10 minutes, then drain. Dice chicken breasts and cook thoroughly. Add tomato sauce, then add cooked pasta and mix until the pasta is coated with sauce.

Pour half of the pasta into a greased 11x7-inch or 9x13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, 1/2 cup of parmesan, 1/8th cup of basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining cheese and basil.

Bake for 20 minutes, remove and sprinkle immediately with additional Parmesan cheese and fresh basil. Serve warm and enjoy!

Gooey brownie mud hen bars

Gooey Brownie Mud Hen Bars.

Ingredients- - 1 Box Brownie Mix + Corresponding Ingredients (eggs/oil/water) - 2 Egg Whites - 1 cup Brown Sugar - 1/2 cup Pecans - 1/2 cup Mini Marshmallows - 1/2 cup Chocolate Chips Prepare Brownie Mix according to directions on the box. To a medium mixing bowl add two egg whites and beat until stiff peaks form (about 2-3 minutes). Carefully fold in Brown Sugar until incorporated. Pour Brownie Mix into greased 9x9 inch baking pan. Top Brownie Mix with Pecans, Marshmallows, and Chocolate Chips. Spread Brown Sugar Meringue evenly over brownie layer. Bake in preheated oven at 350˚F (175˚C) for 35 minutes - (f the top starts to brown too quickly - cover loosely with aluminum foil halfway through). Remove from oven and allow to cool completely at room temperature. Enjoy!

Spaghetti Bolognese

Spaghetti Bolognese.

Ingredients:

olive oil 6 rashers higher-welfare dry-cured smoked streaky bacon , sliced 1cm thick 2 sprigs of fresh rosemary , leaves picked and finely chopped 2 cloves of garlic , peeled and finely sliced 1 onion , peeled and finely chopped 500 g quality British beef mince 200 ml beef or veg stock 1 x 280 g jar of sun-dried tomatoes 2 x 400 g tins of plum tomatoes 500 g dried spaghetti Parmesan cheese extra virgin olive oil

Method:

Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the stock.

Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along.

About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving. Enjoy!