Mozzarella and Tomato Salad

Ingredients:

* 4 large tomatoes
* 4 tablespoons extra virgin olive oil
* freshly ground black pepper to taste
* 275g (10 oz) mozzarella cheese, thickly sliced
* 8 to 10 leaves fresh basil, torn into strips

Chop tomatoes in half, then slice thinly; arrange on four plates. Drizzle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese.

Be transported to Capri with this classic Insalata Caprese. Proof that sometimes the simplest things in life are the best

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Manestra de Verduras

Menestra is one of the irreplaceable dishes of Navarra cuisine

Ingredients:

* 6 preserved or fresh white asparagus spears
* 3 quarts water
* Salt
* 6 Swiss chard stems
* 1/2 pound romano (flat) beans or regular green beans, ends trimmed
* 6 small artichokes
* 1 lemon, halved
* 1 tablespoon plus 1 teaspoon all-purpose flour
* 2 cups fresh or frozen shelled English peas
* 1/4 cup olive oil
* 4 thin slices spanish ham, minced

Directions

1. If using preserved asparagus, drain them and reserve 1 cup of the brine; set the asparagus and brine aside separately. If using fresh asparagus, cut off about 1 inch from the base of each spear and then peel the spears with a vegetable peeler
2. Pour 1 quart of the water into a saucepan and bring to a boil over hight heat. Salt the water lightly and add the Swiss chard stems, beans, and, if you are using them, the fresh asparagus. Cook for 20 minutes, or until the asparagus are tender, then lift the asparagus out with a wire skimmer or tongs. Continue cooking the chard stems and beans for 10 minutes longer, or until very tender. Drain, reserving 1 cup of the cooking liquid, and set aside to cool. When cool enough to handle, cut the chard stems and the beans into thin strips
3. Meanwhile, working with 1 artichoke at a time, peel off the tough outer leaves. Cut off the stem flush with the bottom, and cut off the top one-third of the leaves. Rub the trimmed artichoke with a lemon half. Repeat with the remaining artichokes, rubbing them each with the same lemon half. In a second saucepan, bring 1 quart of the water to a boil over medium-high heat. Add 1 tablespoon of the flour and the remaining lemon half and stir to mix. (The lemon prevents the artichokes from turning dark, and the flour counterbalances the acidity of the lemon and makes the artichokes more tender.) Add the artichokes, decrease the heat to medium, cover, and cook for 20 minutes, or until tender when pierced with the tip of a knife. Drain
4. Preheat the oven to 350ºF
5. In a third saucepan, bring the remaining 1 quart water to a boil over medium-high heat. Salt the water lightly, add the peas, decrease the heat to medium-low, and boil gently for about 5 minutes, or until tender. Drain
6. Put the vegetables in separate piles on an oven proof platter and place in the oven. Meanwhile, in a small skillet, heat the olive oil over medium heat. Add the ham and sauté, stirring often, for 1 minute, or until the fat glistens. Using a slotted spoon, lift the ham from the pan with the oil to high heat and stir in the remaining teaspoon flour. Add the reserved 1 cup brine (or the cooking liquid if you used fresh asparagus), stirring to mix well, and bring to a boil. Cook, stirring often, for about 2 minutes, or until the liquid turns opaque
7. Pour the sauce over the vegetables, heat through in the oven for 2 minutes, and serve immediately

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Slimy Mackerel with Spiced Basil

Combining those natural spicy ingredients provides you unique dishes from Indonesia. Try the taste of Indonesian foods, most of them are spicy and have exotic tastes you've never experienced before

Ingredients:

• 3 Slimy Mackerel
• 2 cm Ginger, finely chopped
• 3 cloves Garlic, minced
• 3 tsp salt
• 300 ml thick coconut milk
• 1 red tomatoes, cut into pieces
• 1 stalk lemongrass
• 2 bay leaves
• 2 slices galangal
• 5 bird's eye chilies
• basil leaves to taste

Blended Spices:
• 5 Shallots
• 4 Pecan
• 1 tsp Coriander
• 3 cloves Garlic
• 6 Curly Chilies
• 2 cm Turmeric
• 1 tsp Sugar
• 1 tbsp Cooking Oil
• Salt to taste


Directions

1. Marinate the mackerel with ginger, garlic and salt for 30 minutes.
2. Grill fish until half cooked, set aside.
3. Stir fry blended spices until fragrant. Pour coconut milk while stirring until thickens. Add basil, tomatoes and bird's eye chilies and the rest of the ingredients. Cook to boil, lift. This is the Yellow Sauce.
4. Marinate fish in Yellow Sauce for 15 minutes.
5. Grill fish until golden brown while occasionally smear the fish with the Yellow Sauce.

Grill fish until golden brown while occasionally smear the fish with the Yellow Sauce

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They ain't called triple chocolate for nothing. A yummy chocaholics dream that's really easy to make.

Ingredients

* 1 (18 ounce) box yellow cake mix
* 1 egg
* 8 tablespoons butter, melted

* 1 (8 ounce) package cream cheese, softened

* 1 (15 ounce) can pumpkin
* 3 eggs
* 1 teaspoon vanilla
* 8 tablespoons butter, melted

* 1 (16 ounce) package confectioners' sugar
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg

Directions

1. Combine the cake mix, 1 egg and 8 tablespoons butter in a bowl. Mix well with an electric mixer.
2.Pat the mixture into the bottom of a lightly greased 9- by 13-inch baking pan.
3.Beat the cream cheese and pumpkin in a large bowl until smooth.
4 Add the 3 eggs, vanilla and 8 tablespoons butter, and mix well.
5.Stir in the confectioner's sugar, cinnamon and nutmeg.
6.Spread the pumpkin mixture over the cake layer.
7. Bake at 350 degrees for 40 to 50 minutes. Do not over bake, as the center should be gooey.

If you are expecting a cake texture you will get more of a "bar" texture with the crust at the bottom and the gooey goodness on the top. Loved the taste and if you have a sweet tooth

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Buttery Pumpkin Cake

This cake has the best mouth feel of anything I've ever eaten

Ingredients

• 1 (18 ounce) box yellow cake mix
• 1 egg
• 8 tablespoons butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16 ounce) package confectioners' sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

1. Combine the cake mix, 1 egg and 8 tablespoons butter in a bowl. Mix well with an electric mixer.
2. Pat the mixture into the bottom of a lightly greased 9- by 13-inch baking pan.
3. Beat the cream cheese and pumpkin in a large bowl until smooth.
4. Add the 3 eggs, vanilla and 8 tablespoons butter, and mix well.
5. Stir in the confectioner's sugar, cinnamon and nutmeg.
6. Spread the pumpkin mixture over the cake layer.
7. Bake at 350 degrees for 40 to 50 minutes. Do not over bake, as the center should be gooey.

If you are expecting a cake texture you will get more of a "bar" texture with the crust at the bottom and the gooey goodness on the top. Loved the taste and if you have a sweet tooth

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Asian Chicken Noodles

A very tasty dish that is very easy to make. Took me less than 30 minutes to prepare and cook with a great result

Ingredients

• 250g thin rice or vermicelli noodles
• 1 teaspoon vegetable oil
• 1 teaspoon sesame oil
• 1/2 onion, chopped
• 1 clove garlic, crushed
• 1 skinless, boneless chicken breast fillet - cut into 1cm pieces
• 1 tablespoon grated fresh ginger
• 2 leaves bok choy, diced
• 60ml chicken stock
• 2 tablespoons dry sherry
• 1 tablespoon soy sauce
• 1 1/2 tablespoons hoisin sauce
• 2 spring onions, thinly sliced

Directions

1. Cook noodles according to package instructions. Drain.
2. Meanwhile, in a large non-stick wok, heat oils over medium high heat. Cook onion and garlic until softened. Stir in chicken, and cook until chicken browns. Stir in ginger, bok choy, chicken stock, sherry, soy sauce and hoisin sauce.
3. Toss noodles with chicken mixture until well coated. Serve warm sprinkled with sliced spring onions.

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Barbecue Sauce

This is an easy to make barbecue sauce using store-cupboard staples - great for an impromptu barbecue!

Ingredients

• 1/2 cup ketchup
• 2 tablespoons dark brown soft sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cider vinegar
• 1 dash hot sauce, such as Tabasco
• 1 clove garlic, crushed
• 1/4 teaspoon mustard powder
• 1/4 teaspoon salt

In a small saucepan over medium heat, stir together the ketchup, sugar, Worcestershire sauce, vinegar, hot sauce, garlic, mustard powder and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favourite barbecued meats.

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Honey-Vanilla Chicken

This was delicious! Easy to put together, and cooks in 10-12 minutes under the broiler.




Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon orange juice
• 1 teaspoon hot pepper sauce, or to taste
• 1 teaspoon vanilla extract
• 1 tablespoon light brown sugar
• 1 tablespoon honey
• 1/2 teaspoon minced garlic
• 1/2 tablespoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon sesame oil
• 1/2 cup vegetable oil
• 2 pounds skinless, boneless chicken breast meat - cut into strips

Directions

1. Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined
2. Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
3. Adjust oven rack to its top position, and turn oven on to Broil.
4. Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.

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Banana Bread

Ingredients

· 2 cups all-purpose flour
· 1 teaspoon baking soda
· 1/4 teaspoon salt
· 1/2 cup butter
· 3/4 cup brown sugar
· 2 eggs, beaten
· 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack


Tips

Added 1/2 cup of chopped walnuts and brushed the top with a mixture of 1tbs water and 3 tbs brown sugar for a sweet crunch on top.

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Country Fried Steak and Milk Gravy

Ingredients

• 4 (4 ounce) cube steaks
  
• 1/2 teaspoon salt, divided
  
• 1 3/4 teaspoons ground black pepper, divided
  
• 1 cup all-purpose flour
  
• 2 eggs, lightly beaten
  
• 1/4 cup lard
  
• 1 cup milk

Directions

1. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again
2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels
3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery
4. The gravy is great served over the steak, or on mashed potatoes.

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Curry Cheese Ball

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup chutney
• 1/2 teaspoon mustard powder
• 1 1/2 tablespoons curry powder
• 1/2 cup sliced almonds

Directions

1. In a medium bowl, mix together the cream cheese and chutney until well blended. Season with mustard powder and curry powder, and mix well. Chill overnight, or until cream cheese is firm.
2. Roll chilled cheese mixture into a ball, and roll in almonds to coat. Serve with crackers or veggies.

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