Marbled Banana Bread

Ingredients

• 3/4 cup all-purpose flour, plus extra for dusting the pan
• 2 ounces bittersweet chocolate, chopped
• 2 medium very ripe bananas
• 2/3 cup sugar
• 1/4 cup canola oil
• 2 large eggs
• 3/4 cup white whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Directions

• Preheat the oven to 350 degrees F. Lightly mist a 9-by-5-inch metal loaf pan with nonstick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out the excess.
• Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds. Set aside to cool slightly while preparing the batter.
• Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt. Stir in the buttermilk and vanilla.
• Stir 1 cup batter into the melted chocolate. Fill the loaf pan with half the banana batter and then half the chocolate batter. Repeat the layers and gently swirl together using a spoon or knife. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.
• Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature.
• Cook's Note: To prepare your loaf pan for baking, you can also use a nonstick spray with flour already in it. Flouring the pan helps the bread rise well and prevents any collapse after it comes out of the oven.
• Per serving: Calories: 203; Total Fat 8 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 31 grams; Sugar: 16 grams Fiber: 2 grams; Cholesterol: 32 milligrams; Sodium: 212 milligrams

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BANANA BREAD

Ingredients

• 1 cup granulated sugar
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 2 large eggs
• 3 ripe bananas
• 1 tablespoon milk
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Directions

• Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
• Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
• In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
• Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
• Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
• Spread slices with honey or serve with ice cream.

Link to intructions through playing cooking games: http://www.dressup24h.com/game/6702/Banana-Bread.html

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Moist and Creamy Coconut Cake

Ingredients:

• 1 Box White Cake Mix
• 1/2 Cup Cup Milk
• 1/2 Cup Sugar
• 2 Cup Angel Flake Coconut
• 8 oz Cool Whip

Directions:

1. Mix cake as directed on box and bake in oblong ( 9 x 13) pan.
2. Combine sugar, milk and 1/2 cup coconut in sauce pan. Bring to a boil.
3. Reduce heat and simmer one minute.
4. Punch holes in cake with wooden spoon or straw. Carefully pour warm liquid over cake, allowing it to seep through and cool completely.
5. Fold 1/2 cup coconut into CoolWhip spread onto top of cooled cake. Then sprinkle the rest of the coconut on top of cake.

Link to intructions through cooking games: http://www.dressup24h.com/game/7264/Creamy-Coconut-Cake.html

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Veal with tomato, sage & bocconcini

Ingredients 

• Olive oil spray
• 4 (about 125g each) veal leg steaks
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 2 tsp chopped fresh sage
• 1 x 400g can no-added-salt chopped tomatoes
• 500g small washed potatoes, quartered
• 2 tbs chopped fresh continental parsley
• 75g bocconcini, thinly sliced
• Steamed green round beans, to serve

Method 

• Step 1: Heat a non-stick frying pan over high heat. Spray with olive oil spray. Cook veal for 1-2 minutes each side or until cooked to your liking. Transfer to a baking dish.
• Step 2: Reduce heat to medium. Spray the pan with olive oil spray. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and sage. Cook, stirring, for 1 minute. Stir in the tomato. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes or until the mixture thickens.
• Step 3: Meanwhile, cook the potato in a steamer over a saucepan of simmering water for 10 minutes or until tender. Add half the parsley and season with pepper. Toss to combine.
• Step 4: Preheat grill on high. Pour the tomato mixture over the veal and top with the bocconcini. Cook under grill for 2-3 minutes or until the bocconcini melts. Sprinkle with the remaining parsley. Serve with the potato and beans.
• Accordingly, the items you can do the following through cooking games: http://www.dressup24h.com/game/7276/BBQ-With-Veal-Tomato.html

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Charlotte aux fraises

Biscuit à la cuiller
48 g	Egg yolk
35 g	Caster sugar (1)
77 g	Egg white
40 g	Caster sugar (2)
75 g	Cake flour
	Icing sugar

Italian Meringue
25 g	Egg white
45 g	Caster sugar (1)
5 g	Caster sugar (2)
15 g	Water

Strawberry Mousse
200 g	Strawberry (fresh or frozen)
25g	Caster sugar
5 g	Gelatin
150 g	Whipping cream
40 g	Italian meringue

Make the Biscuit à la cuiller

Preparation:

Pan lined with baking paper and brush with butter

Oven temperature: 220 °C

Sift the flour

Pour egg yolk and sugar (1) into a bowl, and beat until lighten in color and thicken. Set aside.

Make the meringue by beating the egg white and sugar (2) together until stiff peak form.

Fold the meringue into egg yolk mixture in 2 additions; be careful not to knock off the air.

Pour the sifted flour into the mixture and fold to combine.

Spoon mixture into a piping bag fitted with a 1.4 cm nozzle (or smaller). Pipe or spoon mixture into 2 X 15 cm rounds onto baking paper-lined (or Silpat) oven trays.
And pipe the rest into close fingers. Sprinkle with icing sugar.

Put the pan into the oven, bake for 12 -15 minutes for the round biscuits.
And bake for 8-10 minutes for the fingers.
Let the biscuits cool on the wire rack.

Set the biscuit in the pan

(before making the strawberry mousse)

Cut the fingers and line the mold with the finger.
Place the round biscuit into the base.

Set aside while you making the mousse.

Makes the strawberry mousse

Make the Italian meringue:

1. Put the sugar (1), water in a thick based pan, and place over a moderate heat and stir until it boils 

2. When the syrup temperature reaches 110 °C beat the egg whites and sugar (2) until stiff

3. When the syrup temperature reaches 118°C slowly whisk it into the egg whites in a thin stream taking care not to let it run onto the whisk

4. Continue beating until completely cold.

Put the strawberry in the blender or food processor and process until fine.
Mix with sugar.

Dissolve the gelatin with 2 tbsp of water, let the mixture stand for 2 minutes.
Put 50 g of strawberry mixture into a microwavable cup and heat for 40 second or until hot.
Pour the hot strawberry into the gelatin and stir to combine.
Pour the strawberry and gelatin mixture into the strawberry mixture and stir to combine.

Beat the cream until soft peak form.


then gently fold 1/3 of the cream into the strawberry mixture. 

Gently fold back the strawberry and cream mixture into the cream. The mixture will be quite loose.

Fold the Italian meringue into the strawberry mixture in 2 addition.
Fold to combine.


Pour the mousse into the prepared mold.
Cover with another round biscuit.
Warp with plastic warp and refrigerate until firm.

To Serve
Take the charlotte out of the mold.
Dust with icing sugar.

Now, let's decorate your cake: http://www.dressup24h.com/game/7375/Charlotte-Aux-Marron.html

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Southwest Chili Recipe

Ingredients:

• 1 tablespoon canola oil
• 1 medium yellow onion, diced
• 1 tablespoon chopped garlic
• 1 (28-ounce) can crushed tomatoes
• 1/2 pound cubed leftover pot roast
• 1 (15-ounce) can black beans, drained
• 1 1/2 tablespoons chili powder
• 2 cups water
• Salt and freshly ground black pepper
• 1/4 cup shredded Monterey jack cheese (or whatever you have on hand)

Directions:

Heat a large saucepan over medium heat and add the oil, diced onion and garlic and saute until the onions are golden, about 5 minutes. Add the tomatoes, pot roast, black beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Serve hot.

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Crabcake Sliders Recipe

Ingredients:

1 lb. canned or imitation crab
1 C. panko crumbs
2 chopped green onions
1 beaten egg
1/4 tsp. cayenne pepper
1 Tblsp. mustard
2 Tblsp. mayo
juice of 2 limes or 1 lemon
2 Tblsp. each butter and oil
coleslaw
slider buns (I like Hawaiian rolls)

Mix the crab, panko and green onions together. In a separate bowl, mix together remaining ingredients. Add sauce to the crab mixture and form into 2 inch patties. Fry in a equal amounts of butter and oil. Put on a warmed bun and top with coleslaw or tarter sauce.

Spicy Mayo #1

4 tablespoons of mayo with a few drops of olive oil, about 1/2 teaspoon of smoked paprika, a few dashses of tabasco, 1 clove of crushed garlic and 1 teaspoon of lemon juice.

Spicy Mayo #2

1/2 cup mayonnaise
1 1/2 Tbsp. lemon juice (from about 1/4 lemon)
1 Tbsp. chili sauce , such as Sriracha
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper

Spicy Mayo #3

1 Cup Light Mayonnaise
2 Teaspoons of Sun-Dried Tomato Paste
1 Finely Minced Garlic Clove
Salt & Pepper
Dash of Hot Pepper Sauce

Spicy Mayo #4 Chuck Hughes

1 egg
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 cups canola oil
1 teaspoon Sriracha
1 teaspoon salt
Freshly ground pepper

For the spicy mayo: Using a blender or food processor, beat the egg with the Dijon mustard and red wine vinegar. Slowly add the canola oil until the mixture starts to emulsify and becomes very creamy in texture. Add water if necessary to make a thinner texture. Add the sriracha sauce. Continue to process for 1 minute. Season with salt and pepper.

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Chicken and Pea Orzotto

Ingredients

• 1 Small onion
• 2 Cloves of garlic
• 2 tsp of chicken fat or butter (see note below)
• 150g, 5.5oz Pearl Barley
• 1/2 tsp White wine vinegar
• 850ml, 1.5pints Chicken stock (preferably home made)
• A bay leaf
• 200g, 7oz Cooked chicken
• 100g, 3.5oz Frozen small peas

To finish

• 2 generous tbsp Parmesan or other cheese of your choice
• Small knob of butter
• Parsley if liked

Method

If you've had a roast chicken at the weekend, this is a great way to use up leftovers.  Make stock from the bones and you will probably find once it cools there is a thin layer of fat on the surface.  Well it might sound weird but why not use this to fry your onions?  Ok, not up for that?  Use a little butter.  Anyway, peel and finely chop the onion and gently fry in a frying pan in the chicken fat or butter until softened.  Put the stock onto heat up with the bay leaf until simmering.  Add the garlic and then the pearl barley.  Stir around a bit then add the vinegar followed by a ladle of stock.  Stir around and then add the stock bit by bit as you would with risotto although as it takes far longer, I would be a bit more gung ho and add a few at a time early on to avoid extreme boredom!

Once you get to about 35 mins, slow the addition of stock and taste the barley, cooking for longer if needed.  As I said I stopped at 40 minutes but I think 45 would have been a smidge better.  Some Orzotto recipes I have seen say it takes 20 minutes but mine was still too firm by then.

Once the barley is pretty much cooked, add in the peas and chicken and continue to cook until they are hot through.  Once hot, add the butter and cheese and beat in, taking off the heat.  Leave to stand for a few minutes then serve sprinkled with parsley if liked.

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The Best Roast Potatoes

Ingredients

Floury potatoes - as many as you want but I used about 4 medium sized spuds.  This served 2 adults and a toddler.   You need to bear in mind that people really like roast potatoes.
2-3 tbsp Duck or Goose fat (or vegetable oil if you don't have either or would like a vegetarian version.  Dripping or lard is also good.)

Method

Peel your spuds and cut them into pieces of the same size.  What size you chose is basically up to you as long as you're consistent but I tend to look at the potatoes and decide once I see what size they are but it's normally bigger than an inch (2.5cm) and smaller than 2 inches (5cm).

Put into a saucepan and cover with boiling water.  Bring to the boil and boil for 7-10 minutes.  You kind of get a feel for this, how long will depend on how old your potatoes are.  Drain your spuds and put the lid back on.  Give a shake and a shimmy of the saucepan with the lid on.  Not too hard because you want the surface to be roughed up without the potatoes breaking up.  Have a look, if they're not showing any signs of roughing up, be a bit more aggressive.  If you find you've really not boiled them for long enough and they're showing no signs of being fluffy at all, you can save the day and cheat and use a fork to rough up the surface, but this takes a bit longer and doesn't quite work so well.

Put the oven on to 220oC / 450F and put a baking dish or tray into the oven with the fat or oil in it to heat.  You want the fat really hot.  While the fat is heating, leave the potatoes to cool a bit, if you have a lot in the saucepan, turn them out onto a cold plate.  Losing the steam helps them crisp up.

When the fat is hot, carefully bring out the tray or dish onto a heatproof mat and put in the potatoes, carefully as the fat can splash.  As you add the potatoes, the fat should sizzle, if it doesn't put the tray back in the oven to heat up more.  Use a spoon to poor some of the hot fat from the dish over each potato and return to the oven.  Lower the heat to 200oC / 400F and roast for 45 mins or so turning once or twice or until they are golden, crispy and delicious.  Just be aware that if you're cooking a lot of these, do use a big tray because you need space around the potatoes for them to go crispy.  Also be aware if it's Christmas day and the oven door is being opened multiple times they may need a little longer.  Remember my top tip though is to get your turkey done an hour before you want to eat, wrap it in foil to keep warm then up the temperature in the oven to get the potatoes on.  Much easier.

Best served as soon as possible after cooking to be at their crunchiest.

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Slow Roasted Shoulder of Lamb

Ingredients

• 1kg Half shoulder of lamb
• 1 tbsp Olive oil
• 2-3 Sprigs of rosemary (although as I grow my own, I took around 6 of the tips of the sprigs as they are the most tender)
• 3 Cloves of garlic
• Coarsely ground black pepper
• For the gravy
• Beef or lamb stock (you can use a stock cube and water but fresh stock is better if you have it)
• 1-2 tbsp Cornflour (cornstarch)

Method

Preheat the oven to 220oC / 450F.  Fry the lamb shoulder on all sides until browned.  Discard any oil and fat in the pan.

Smash together the garlic, rosemary and pepper in a pestle and mortar until broken up (it doesn't have to form a paste).  Rub over the lamb shoulder and put into a baking dish.  Pour 100ml (3.5 fl oz, just under half a cup) of cold water around the lamb.  Cover with a layer of baking paper and then wrap well with foil and I mean well, you want to seal it as well as possible.

Put in the oven for 30 minutes and then lower the temperature to 170oC, 340F and roast for a further 2 hours or until tender.

Allow to rest for a good 20 minutes and in the meantime drain off the juices into a jug.  Scoop off the fat from the juices, there will be quite a bit, shoulder can be a fatty cut.  Mix the juices complete with the bits of rosemary and garlic (they're tasty) with the stock and bring to the boil.  Reduce until to your liking.  With the stock mixture boiling, mix 1-2 tbsp cornflour with cold water and whisk in, bring to the boil until thickened.  The amount of cornflour you will need will depend on how much stock you have.  Just see how thick it is and add more if you feel it needs it.

Carve the lamb, this won't carve into super neat slices because it is so soft but do watch out as there are a couple of natural fatty layers in a shoulder so you might want to cut them off rather than serve them.

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Mini Quiches

Ingredients

Shortcrust pastry made from:
280g, 10oz plain flour
60g, 2oz cornflour
225g, 8oz unsalted butter
A few tbsp water
(Or buy some ready made)

Filling
4 eggs
100ml, 3.5 fl oz milk
150ml, 5.25 fl oz single cream (this is cream of around 18% fat in the UK.  Light cream would be fine.)
200g, 7 oz cheddar

Optional ingredients
Cheese and ham:
Cut up pieces of ham; I used black forest ham which has a good smokey flavour even if you don't use very much.
1 onion, chopped up into small pieces and fried in olive oil and butter until translucent

Broccoli and Goats Cheese:
Lightly cooked broccoli (3 mins, mini florets) and a tiny bit of goats cheese added as the tarts are being assembled.

Method

Roll out pastry until very thin, 1-2mm thick and cut into rounds and put into a cupcake tin, a mini muffin tin will work at a stretch and that's what I used for the broccoli ones.  Chill until ready to cook.

Preheat the oven to 180-200oC; 350-400F.

Prick bases using a fork and cook for 5 mins.

Mix egg, cream, milk and cheese.

When you take the bases out of the oven, push down any which have puffed up.

Put filling into base (i.e. a small amount of onions and ham or some broccoli and goats cheese).  Add egg mix, try not to spill over as this will make them difficult to remove (but this is a little tricky!)

Put back in the oven and cook for 13-15 minutes.  Use a blunt knife to ease them out of the pan (where the filling spills over this is a little trickier.)

These can be made in advance, stored in the fridge and reheated in a warm oven at about 150oC for 10 minutes.

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Cheddar and Sweetcorn Muffins

Ingredients

140g, 5oz Self Raising Flour
Freshly ground black pepper
70g, 2.5oz Natural Greek Yogurt, put into a jug and make up to 125ml with milk
3 tbsp Oil
90g, 3oz Frozen Sweetcorn
70g, 2.5oz Extra Mature Cheddar (Extra sharp)
Extra oil for greasing

Method

Preheat the oven to 180oC / 350F / Gas Mark 5.

Put the flour and pepper into a bowl.

Weigh the yogurt into a jug and make up to 125ml with milk.  Crack in the egg, add the oil, sweetcorn and cheese.  Whisk together.

Oil a mini muffin tin (or mini cupcake / fairy cake tin).  Add the wet mix into the dry and stir until almost but not completely combined. 

Spoon into the tin and bake for 14 mins (or thereabouts) or until they spring back when pressed.

Take out of the tins (it might help to loosen with a blunt knife) and put onto a cooling rack.  Best served  warm but certainly fine cold and you can always warm them up for a few secs in the microwave.  Freeze well.

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Pumpkin Brownie Bites

Ingredients:

• One (13×9 family size) brownie mix
• One (15 oz) can pumpkin puree
• One egg (optional)

Directions:

1. Mix brownie mix, pumpkin, and egg with a wooden spoon. Spoon into greased 13 x 9 pan or mini muffin tins.
2. Bake for about 30 minutes for the pan, and 15-20  for the mini muffin tins (they’re done when they spring back slightly when you touch them).
3. Devour!

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Homemade Pita Chips

Ingredients:

• 4 pita pockets
• 3 tbsp olive oil
• a few big dashes of salt, pepper, and garlic powder

Directions:

1. Preheat oven to 350 degrees.

2. Cut the pita pockets in half, then slice the half pockets again so you have four halves. Cut each half into three triangle wedges.

3. Whisk together the olive oil and spices. Then brush the olive oil over both sides of the pita chips with a pastry brush. Bake for 11-13 minutes until brown and crispy.

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Sweet Potatoes

Ingredients:

• 4 large sweet potatoes
• 1/2 of an 8 oz pkg light cream cheese
• 1/2 tsp cinnamon
• handful of chopped pecans (optional)

Directions:

1. Preheat oven to 425 degrees.

2. Prick potatoes with a fork. Wrap them in damp paper towels and microwave for 10-12 minutes or until they are soft. Slice them in half lengthwise and scoop out the insides, leaving a 1/4 inch thick shell.

3. Mix together the sweet potato, cream cheese, cinnamon and pecans then scoop back into your shells. Bake for 8-10 minutes or until the shells are nice and crunchy and the pecans are toasted.

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Homemade Guacamole

Ingredients:

• 4 medium ripe avocados, pitted and peeled
• 2 Roma tomatoes, seeded and diced
• 1/2 medium red onion, finely diced
• juice of 1 lime
• 1/4 tsp garlic powder
• salt and pepper

Directions:

1. Mash the avocados in a large bowl. Stir in the tomato, onion, and lime juice. Sprinkle with garlic powder, salt, and pepper. Taste and adjust seasonings according to your taste.

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Classic Deviled Eggs

Ingredients

• 1 dozen large eggs
• 2 tbsp white vinegar (optional)
• 1 cup mayonnaise
• 1 tbsp yellow prepared mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• paprika for garnish

Directions:

1. Place the eggs in a large saucepan and cover completely with water. Add the vinegar (this is optional, since I made a test batch with–and the ones for the party without–there was absolutely no difference in the end result). Bring to a boil over high heat. Once the water comes to a boil, turn off the heat and cover the saucepan. Let sit for 15 minutes.

2. Remove the eggs from the pan with a slotted spoon and place in a colander. Rinse under cold water until the eggs are cool enough to touch. Remove the shells.

3. Slice each egg in half lengthwise. Remove the yolks from the whites and place in a separate bowl and mash with a fork until there are no large chunks left. Mix in the mayo, mustard, salt and pepper. Scoop the yolk mixture into a plastic bag. Cut off one corner of the plastic bag and pipe the yolks into the egg whites. Sprinkle with a dash of paprika.

4. Cool the eggs completely before serving.

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