Maple Cheese Cake
Pastry
Quantity Ingredient
1/2 cup. rice flour
1 cup pecans
1/4 cup granulated sugar
1/4 cup softened butter
1 tbsp grated orange peel
1 tbsp medium maple syrup
2 egg yolks
Mix the sugar, orange peel and butter with fork or beater until smooth. Add crushed pecans, beaten egg yolks and maple syrup and mix thoroughly. Add rice flour and mix until uniform. Cover bottom of a nine inch spring form pan with butter parchment paper then spoon pecan pastry by spooning on and patting down with back of spoon until even depth. Place the pan with pastry into a preheated 350F oven for about 20 minutes until golden and then remove to cool.
Filling
Quantity Ingredient
5 (8oz size) soft cream cheese
1 3/4 cup granulated sugar
1/4 cup all purpose flour
1 tbs grated lemon peel
1 tbs grated orange peel
1/3 cup medium maple syrup
6 whole eggs
1 egg white
Mix the cream cheese, sugar, flour and peel until smooth. Add eggs one at time to mix and blend in slowly to avoid air bubbles. When smooth add maple syrup and give a light stir. Pour mix into the pan with the pre-baked pastry crust and return to 350F oven for 10 minutes. Reduce temp to 250F for about an hour more until center of cake is firm. Remove and let cool slowly. Once cooled to room temp let settle in a fridge overnight.
Cake can be served as is or with topping. Whipped cream flavoured with maple syrup is nice, as are fresh fruits or carmelized nuts.
Apple Pie
A tribute to the American staple of Apple Pie, with thanks to Joe Hill.
A tribute to the American staple of Apple Pie, with thanks to Joe Hill.
Apple Pie in the Sky
by George
Pastry
Quantity Ingredient
8 oz. Butter (room temp)
1/4 c Granulated sugar
dash Maple syrup
2 cups All purpose flour
2 Eggs
Mix the sugar and butter with fork or beater until roughly combined. Add one egg and another yolk (keep the remaining white for glazing later) and beat until it looks like scrambled eggs. Add 1 and a half cups of flour and combine with fork or pastry masher until roughly combined. Spread the rest of the flour on baking surface and knead in the pastry mix until smooth (a couple of minutes). Roll pastry into a ball and wrap it in cellophane and place in refrigerator for at least one hour to rest. When ready to bake, remove from fridge, divide the ball in two and roll out one half on the baking surface (sprinkle and healthy amount of flour on surface and rolling pin first). Roll it a couple of times until it is large enough to cover base of pie plate and about 1/8 in. thick. Loosen from surface with flat knife, if necessary, and roll up over the rolling pin, and then unroll over the pie plate. Pat down over plate then cut off overhang leaving an extra 1/2 in. all around. Repeat rolling for pie top, taking extra dough from the another half ball if necessary. Keep to side until filling has been added.
Filling
Quantity Ingredient
5 or 6 med /large Cooking apples
1 cup Granulated sugar
glop Maple syrup
1/4 c All purpose flour
1 Lemon
1/2 tsp Ground Allspice
1/2 tsp Ground cinnamon
pinch Salt
Dab Butter
Preheat oven to 425 F. Peel, core and slice apples into a large bowl. Juice lemon and toss with apples. Mix sugar, flour, spices and salt then add to apples and toss lightly until fairly even then mix in glop of maple syrup. Add filling to pie plate rounding up so center is about 2 cm higher then edges. Dab a lit butter around the top of the apple mix. Moisten the edge of the little crust with water then unroll the top pastry over the pie. Press the pastry edges together firmly then trim to edge of the pie plate. Pinch edges into decorative arrangement and cut four or five decorative vents into the top crust. Brush the top crust with egg white and then sprinkle with a tsp. of granulated sugar. Bake for 50 minutes till crust in golden brown. Serve with ice cream or gelatto.
by George
Pastry
Quantity Ingredient
8 oz. Butter (room temp)
1/4 c Granulated sugar
dash Maple syrup
2 cups All purpose flour
2 Eggs
Mix the sugar and butter with fork or beater until roughly combined. Add one egg and another yolk (keep the remaining white for glazing later) and beat until it looks like scrambled eggs. Add 1 and a half cups of flour and combine with fork or pastry masher until roughly combined. Spread the rest of the flour on baking surface and knead in the pastry mix until smooth (a couple of minutes). Roll pastry into a ball and wrap it in cellophane and place in refrigerator for at least one hour to rest. When ready to bake, remove from fridge, divide the ball in two and roll out one half on the baking surface (sprinkle and healthy amount of flour on surface and rolling pin first). Roll it a couple of times until it is large enough to cover base of pie plate and about 1/8 in. thick. Loosen from surface with flat knife, if necessary, and roll up over the rolling pin, and then unroll over the pie plate. Pat down over plate then cut off overhang leaving an extra 1/2 in. all around. Repeat rolling for pie top, taking extra dough from the another half ball if necessary. Keep to side until filling has been added.
Filling
Quantity Ingredient
5 or 6 med /large Cooking apples
1 cup Granulated sugar
glop Maple syrup
1/4 c All purpose flour
1 Lemon
1/2 tsp Ground Allspice
1/2 tsp Ground cinnamon
pinch Salt
Dab Butter
Preheat oven to 425 F. Peel, core and slice apples into a large bowl. Juice lemon and toss with apples. Mix sugar, flour, spices and salt then add to apples and toss lightly until fairly even then mix in glop of maple syrup. Add filling to pie plate rounding up so center is about 2 cm higher then edges. Dab a lit butter around the top of the apple mix. Moisten the edge of the little crust with water then unroll the top pastry over the pie. Press the pastry edges together firmly then trim to edge of the pie plate. Pinch edges into decorative arrangement and cut four or five decorative vents into the top crust. Brush the top crust with egg white and then sprinkle with a tsp. of granulated sugar. Bake for 50 minutes till crust in golden brown. Serve with ice cream or gelatto.
Comfortable Toad
This Toad in the Hole is a wonderful comfort food enjoyed best on a rainy fall day or during the cosy daze of winter. It should serve four unless there is a great need for a extra-large dollop of comfort.
Ingredients
4 rashers of bacon
1/2 large red onion
4 large herby pork sausages (I like paprika pork)
3 eggs
1 cup plain flour, sifted
2 cups milk
1 tsp salt
1tbsp fresh thyme
1 good dollop of olive oil
Process
Ingredients
4 rashers of bacon
1/2 large red onion
4 large herby pork sausages (I like paprika pork)
3 eggs
1 cup plain flour, sifted
2 cups milk
1 tsp salt
1tbsp fresh thyme
1 good dollop of olive oil
Process
- Preheat convection oven to 390F.
- Remove meat from the sausages and roll into small meatballs roughly 1” in diameter, then distribute evenly in a large (12”) shallow baking pan.
- Slice the red onion into wedges about 1/8” at wide end and distribute among and between the meatballs
- Cut the bacon crosswise into 1/4” pieces and also scatter over and around the meatballs.
- Sprinkle thyme over the meatball, etc. and then douse with the olive oil.
- Bake for about 20 minutes.
- Prepare Yorkshire pudding batter by adding eggs to flour and salt then whisking in the milk until the whole mixture is smooth and frothy.
- Let batter rest in fridge for at least 15 minutes.
- When meat balls are ready remove from oven and pour over the cold Yorkshire batter, then return to the hot oven to bake for about 25 minutes until it looks unbelievably delicious.
- Remove and let settle for about 5 minutes then cut into 4 slices and serve, goes great with bacon braised cabbage.
Rum Finish Carmel Sauce
Ingredients
250 g Sugar
2 Tbsp. Innis & Gunn Rum Finish Beer
600 ml Whipping cream
125 g Butter
Process
Put 250 g sugar in a heavy saucepan with 2 Tbsp. Innis & Gunn Rum Finish Beer and melt over low heat until sugar is dissolved. Raise heat and cook without stirring until it turns into a golden-brown caramel.
Turn off the heat and slowly pour in 600 ml of whipping cream, being very careful because it has a tendency to spit (and it's very hot). On low heat, let the caramel dissolve slowly into the cream.
Remove from the heat and whisk in 125 g butter, cut into small dice, a few pieces at a time.
Serve over Stella Luna Gelato (slgelato.com) or Sticky Toffee Pudding and enjoy...
250 g Sugar
2 Tbsp. Innis & Gunn Rum Finish Beer
600 ml Whipping cream
125 g Butter
Process
Put 250 g sugar in a heavy saucepan with 2 Tbsp. Innis & Gunn Rum Finish Beer and melt over low heat until sugar is dissolved. Raise heat and cook without stirring until it turns into a golden-brown caramel.
Turn off the heat and slowly pour in 600 ml of whipping cream, being very careful because it has a tendency to spit (and it's very hot). On low heat, let the caramel dissolve slowly into the cream.
Remove from the heat and whisk in 125 g butter, cut into small dice, a few pieces at a time.
Serve over Stella Luna Gelato (slgelato.com) or Sticky Toffee Pudding and enjoy...
Apple Pear Crumble
Ingredients
4 cortland apples
2 pears
2 lemons
6 oz all purpose white flour
4 oz rolled oats
5 oz butter
6 oz granulated sugar
1 tbsp maple syrup
1 tsp cinnamon
1 tsp allspice
Process
Preheat convection oven to 350F.
Mix flour, oats and butter until crumbly then add zest of 2 lemons, cinnamon, allspice and 3 oz of sugar. Set aside.
Peel, decore and slice up apples and pears.
Mix fruit with juice of 2 lemons, remaining sugar and maple syrup. Place in baking dish, I use an 8 inch diameter 4 inch deep one.
Sprinkle crumble on top of fruit mixture and bake for one hour.
Serve hot with Stella Luna Gelato (slgelato.com) or luscious ice cream.
4 cortland apples
2 pears
2 lemons
6 oz all purpose white flour
4 oz rolled oats
5 oz butter
6 oz granulated sugar
1 tbsp maple syrup
1 tsp cinnamon
1 tsp allspice
Process
Preheat convection oven to 350F.
Mix flour, oats and butter until crumbly then add zest of 2 lemons, cinnamon, allspice and 3 oz of sugar. Set aside.
Peel, decore and slice up apples and pears.
Mix fruit with juice of 2 lemons, remaining sugar and maple syrup. Place in baking dish, I use an 8 inch diameter 4 inch deep one.
Sprinkle crumble on top of fruit mixture and bake for one hour.
Serve hot with Stella Luna Gelato (slgelato.com) or luscious ice cream.
Caesar Salad
Ingredients
Handful of croutons
2/3 cup of olive oil
1/3 cup of worcester sauce
1 clove garlic
1 tsp mustard powder
1 tsp salt
1/2 tsp ground pepper
2 anchovy fillets
Mesclun
1 small romaine head
1/4 cup of blue cheese
1/4 cup of parmesan
1 egg yolk
1/2 lemon
Process
Handful of croutons
2/3 cup of olive oil
1/3 cup of worcester sauce
1 clove garlic
1 tsp mustard powder
1 tsp salt
1/2 tsp ground pepper
2 anchovy fillets
Mesclun
1 small romaine head
1/4 cup of blue cheese
1/4 cup of parmesan
1 egg yolk
1/2 lemon
Process
- Prepare croutons by cubing old bread then tossing with adequate herb flavoured olive oil, I prefer a mix of common herbs ( rosemary, thyme, sage) mild chili, garlic, dash of salt, lemon rind and dash of alway beneficial maple syrup.
- Bake bread cube at 350F for 20 to 25 minutes until totally dry and crispy then remove and let cool.
- Prepare salad dressing by mixing olive oil, worcester sauce, mustard salt and pepper with minced anchovies and garlic. shake well and let rest in fridge until ready to use, when it should be brought up to room temp and again shaken well.
- Chop cheeses together into and fine mixture and await assembly. I prefer Shropshire Blue as my blue candidate.
- Chop romaine into bite size pieces then add to salad bowl mixed with the mesclun. Add cheeses and toss well, this can be done well before eating
- When ready to serve, add enough salad dressing to adequately cover all lettuce when tossed, the above amount is usually enough for two salads in my medium bowl.
- Add egg yolk to salad and then squeeze the juice from the 1/2 lemon over the top of the yolk.
- Toss well then add croutons and toss lightly then serve.
- Enjoy!
Warm Steak Salad
Ingredients
250g beef tenderloin tip (marinated in herb/olive oil rub)
500g baby kale
2 slices bacon (prefer chipotle flavoured)
12 spears asparagus
2 tomatoes
100ml grated cheese (1/2 Parmesan, 1/2 Shropshire blue)
30 ml sherry vinegar
30ml olive oil
Preparation
BBQ tenderloin to rare or medium rare after marinating it for at least 2 hours in a rub prepared by chopping fresh herbs (rosemary, sage, thyme) adding minced garlic and tsp of chopped chile with coriander and some mustard powder into 1/2 cup of olive oil). Let marinade settle for at least several hours before applying to steak. Let steak rest for at least 5 minutes after cooking.
Slice bacon crosswise into 1/4 inch strips and fry until almost crispy, then add baby kale and saute for 2 or 3 minutes.
Cur asparagus into 1 inch pieces and steam for 3 to 4 minutes.
Assembly
Divide the kale and asparagus into 2 pasta bowls. Thinly slice the tenderloin crosswise and arrange over the greens then sprinkle with cheeses and then with vinegar mixture.
Eat with crustry bread or buns and a nice Spanish red wine.
250g beef tenderloin tip (marinated in herb/olive oil rub)
500g baby kale
2 slices bacon (prefer chipotle flavoured)
12 spears asparagus
2 tomatoes
100ml grated cheese (1/2 Parmesan, 1/2 Shropshire blue)
30 ml sherry vinegar
30ml olive oil
Preparation
BBQ tenderloin to rare or medium rare after marinating it for at least 2 hours in a rub prepared by chopping fresh herbs (rosemary, sage, thyme) adding minced garlic and tsp of chopped chile with coriander and some mustard powder into 1/2 cup of olive oil). Let marinade settle for at least several hours before applying to steak. Let steak rest for at least 5 minutes after cooking.
Slice bacon crosswise into 1/4 inch strips and fry until almost crispy, then add baby kale and saute for 2 or 3 minutes.
Cur asparagus into 1 inch pieces and steam for 3 to 4 minutes.
Assembly
Divide the kale and asparagus into 2 pasta bowls. Thinly slice the tenderloin crosswise and arrange over the greens then sprinkle with cheeses and then with vinegar mixture.
Eat with crustry bread or buns and a nice Spanish red wine.
Gluten Free Chocolate Mousse Cake
Crushed Pecan Crust
Quantity Ingredient
1/4 cup granulated sugar
1 orange
1 Tbsp. maple syrup
1/4 cup butter
1-1/2 cups crushed pecans
2 egg yolks
Grind pecans into a flour like consistency with a mortar and pestle or a food processor.
Remove zest of the orange and eat the rest.
Cream sugar with butter then add orange zest, maple syrup and egg yolks
Mix in pecans until uniform consistency and pat into a pie plate or the bottom of a spring form pan to a depth of 1/8” or so.
Bake at 375F for about 15 minutes until nicely browned, remove and let cool then fill with chocolate mousse filling.
Chocolate Mousse Filling
Quantity Ingredient
1 cup chocolate chips
100 g bar dark chocolate
1 tsp instant coffee
1/4 cup hot water
2 Tbsp butter
1 cup whipping cream
Put all the ingredients, except the cream, into a heat-proof bowl and melt together over hot water or in the microwave on high for about a minute. Stir until the mixture is smooth.
Let cool for about 15 minutes.
Whip the cream until it forms soft peaks. Fold the chocolate mixture into the cream . Start by mixing a few spoonfuls of the whipped cream into the chocolate mixture, then pour the chocolate into the bowl of cream and mix with a spatula.
Spread onto the pecan crust.
Duck Tortiere
Pastry
Quantity Ingredient
8 oz. Butter (room temp)
dash Maple syrup
2 cups All purpose flour
1/4 cup Mustard powder
1/4 tsp. Smoked paprika
2 Eggs
1 tsp Corn meal
Mix the maple syrup and butter with fork or beater until roughly combined. Add one egg and another yolk (keep the remaining white for glazing later) and beat until it looks like scrambled eggs. Add 1 and a half cups of flour, mustard and paprika and combine with fork or pastry masher until roughly mixed. Spread the rest of the flour on baking surface and knead in the pastry mix until smooth (a couple of minutes). Roll pastry into a ball and wrap it in cellophane and place in refrigerator for at least one hour to rest. When ready to bake, remove from fridge, divide the ball in two and roll out one half on the baking surface (sprinkle and healthy amount of flour on surface and rolling pin first). Roll it a couple of times until it is large enough to cover base of pie plate and about 1/8 in. thick. Loosen from surface with flat knife, if necessary, and roll up over the rolling pin, and then unroll over the pie plate that has been sprinkled with the dry corn meal(polenta). Pat down over plate then cut off overhang leaving an extra 1/2 in. all around. Repeat rolling for pie top, taking extra dough from the another half ball if necessary. Keep to side until filling has been added.
Filling
Quantity Ingredient
Mirepoix
1/2 med. Red onion
2 med. Cooking onion
2 large Shallots
1 Carrot
1 Parsnip
Other
150 ml. Vermouth
50 ml. Gin
1/2 kg. Ground veal
1/2 kg. Ground pork
1 large Duck breast ( skin and fat removed)
3 or 4 cloves Garlic minced
1 Red chili pepper finely chopped
2 Tbs Assorted herbs (finely chopped fresh sage, thyme and dried herbes de provence)
pinch Ground allspice
salt and pepper to taste
Cook mirepoix in a little olive oil in a large frypan. When it softens, add vermouth and reduce. Set aside in large bowl.
Add a little olive oil to the frypan and begin cooking the ground meat over medium heat stirring until it browns then add herbs, spices, garlic and chili. Add gin and continue cooking until cooked through. Add salt and pepper to taste.
Dice the raw duck breast into 1/2 cm cubes and then mix with cooked meat and mirepoix in the large bowl.
Add to pie plate then and cover with top pastry, crimp edges and cut vents. Then brush top with egg white and cook at 400F for about 35 to 40 minutes until top is golden brown. Enjoy now or freeze for delayed enjoyment. Best served with chutney and or dijon mustard.
Eggplant Ragout
Quantity Ingredient
8 small (4”) eggplants
2 small zucchini
1 green onion
1 stalk celery
4 med/large tomatoes
1/2 cooking onion
1/4 roasted red pepper
1/2 cup fresh peas
1 tsp coriander
1 tsp cumin
1 tbsp herbes de provence
1/2 tsp mustard powder
2 garlic scapes
1/4 fresh mild chili pepper
1/2 cup chopped fresh herbes (thyme, sage, rosemary
1/2 lemon
1 tbsp olive oil
500g pasta (I prefer small penne)
Heat coriander and cumin in dry fry pan until brown and crisp. Crush in a mortar and pestle with herbes de provence and dry mustard until fine. Chop fresh herbs with garlic scapes and chili until nicely minced. Slice eggplant length wise, zucchinis, celery and green onion crosswise. Dice cooking onion and red pepper. Chop tomatoes in 1/2" cubes. Mix all into a large bowl and squeeze lemon juice into mixture. Stir well then bake in 350F oven for about 30 minutes in a covered dish to retain fluids.
Prepare pasta to el dente then drain, add baked vegetables and mix thoroughly. Add salt and pepper to taste. Should serve 6 depending on appetites.
8 small (4”) eggplants
2 small zucchini
1 green onion
1 stalk celery
4 med/large tomatoes
1/2 cooking onion
1/4 roasted red pepper
1/2 cup fresh peas
1 tsp coriander
1 tsp cumin
1 tbsp herbes de provence
1/2 tsp mustard powder
2 garlic scapes
1/4 fresh mild chili pepper
1/2 cup chopped fresh herbes (thyme, sage, rosemary
1/2 lemon
1 tbsp olive oil
500g pasta (I prefer small penne)
Heat coriander and cumin in dry fry pan until brown and crisp. Crush in a mortar and pestle with herbes de provence and dry mustard until fine. Chop fresh herbs with garlic scapes and chili until nicely minced. Slice eggplant length wise, zucchinis, celery and green onion crosswise. Dice cooking onion and red pepper. Chop tomatoes in 1/2" cubes. Mix all into a large bowl and squeeze lemon juice into mixture. Stir well then bake in 350F oven for about 30 minutes in a covered dish to retain fluids.
Prepare pasta to el dente then drain, add baked vegetables and mix thoroughly. Add salt and pepper to taste. Should serve 6 depending on appetites.
LamBurger
Quantity Ingredient
1.5 lb. ground lamb
1/2 cup herby croutons
1 egg
1/2 tsp coriander
1/2 tsp cumin
1 tbsp herbes de provence
1/2 tsp mustard powder
2 garlic scapes (or one clove minced)
1/4 fresh mild chili pepper
1/4 cup chopped fresh herbes (thyme, sage, rosemary)
1 tbsp olive oil
Heat coriander and cumin in dry fry pan until brown and crisp. Crush in a mortar and pestle with herbes de provence and dry mustard until fine. Chop fresh herbs with garlic scapes and chili until nicely minced. Crush croutons and then mix thoroughly with ground lamb, fresh egg and assorted herbs and spices in a large bowl. Wet hands and form into 4 to 6 patties. Brush both sides with olive oil and then BBQ on high heat until cooked to taste probably 5 to 8 minutes per side depending on heat.
Serve on buns with usual garnishes (e.g., mustard, relish, tomato, onion).
1.5 lb. ground lamb
1/2 cup herby croutons
1 egg
1/2 tsp coriander
1/2 tsp cumin
1 tbsp herbes de provence
1/2 tsp mustard powder
2 garlic scapes (or one clove minced)
1/4 fresh mild chili pepper
1/4 cup chopped fresh herbes (thyme, sage, rosemary)
1 tbsp olive oil
Heat coriander and cumin in dry fry pan until brown and crisp. Crush in a mortar and pestle with herbes de provence and dry mustard until fine. Chop fresh herbs with garlic scapes and chili until nicely minced. Crush croutons and then mix thoroughly with ground lamb, fresh egg and assorted herbs and spices in a large bowl. Wet hands and form into 4 to 6 patties. Brush both sides with olive oil and then BBQ on high heat until cooked to taste probably 5 to 8 minutes per side depending on heat.
Serve on buns with usual garnishes (e.g., mustard, relish, tomato, onion).
Spaghetti with Meat Sauce
Serves about 10
Ingredients
3 lbs lean ground
2 medium cooking onions
1.5 cups chopped celery
2 cloves garlic
6 oz can tomato paste
28 oz can diced tomatoes
10 oz can tomato soup
2 tbsp dried herbes de provence
3 tbsp chopped fresh thyme/sage/rosemary/basil/red chile
1 tsp maple syrup
2 tbsp olive oil
1 kg spaghetti pasta
Process
Brown ground beef with half the oil in a large pot stirring to breakup into fine pieces. Cook diced celery, onion and garlic with herbs and rest of olive oil until slightly softened.
Add onion/celery mix to beef along with assorted tomatoes and a cup of water and maple syrup and simmer for 1.5 hours adding salt and pepper to taste.
Prepare spaghetti al dente and serve with a generous covering of meat sauce.
Enjoy with a nice chianti!
Ingredients
3 lbs lean ground
2 medium cooking onions
1.5 cups chopped celery
2 cloves garlic
6 oz can tomato paste
28 oz can diced tomatoes
10 oz can tomato soup
2 tbsp dried herbes de provence
3 tbsp chopped fresh thyme/sage/rosemary/basil/red chile
1 tsp maple syrup
2 tbsp olive oil
1 kg spaghetti pasta
Process
Brown ground beef with half the oil in a large pot stirring to breakup into fine pieces. Cook diced celery, onion and garlic with herbs and rest of olive oil until slightly softened.
Add onion/celery mix to beef along with assorted tomatoes and a cup of water and maple syrup and simmer for 1.5 hours adding salt and pepper to taste.
Prepare spaghetti al dente and serve with a generous covering of meat sauce.
Enjoy with a nice chianti!
Macaroni and Cheese
Serves about 6
Ingredients
1/4 lb. butter
1/4 cup white all purpose flour
1 tsp powdered mustard
1/2 tsp worcestershire sauce
1 tsp salt
3 cups milk
3 cups of grated assorted cheeses (as per your tastes)
500g macaroni pasta
1 medium cooking onion
1 tsp ground herbes de provence
1/2 cup crushed herb infused croutons
1 tsp olive oil
Process
Melt butter is medium sized sauce pan then remove form heat and stir in flour, mustard , salt and worcestershire sauce. Return to heat and gradually stir in milk until the sauce thickens. Add cheeses (I use leftovers from wine and cheese nights and prefer the stronger flavours) and stir until uniformly mixed.
Add pasta to boiling water and cook until pre al dente.
Dice onion and fry in olive oil and herbs until softened. Drain pasta and add to baking casserole pot with the onions. Stir in cheese sauce and mix thoroughly. Top with croutons and bake uncovered in oven at 350F for about 20 minutes.
Enjoy with a nice chianti!
Ingredients
1/4 lb. butter
1/4 cup white all purpose flour
1 tsp powdered mustard
1/2 tsp worcestershire sauce
1 tsp salt
3 cups milk
3 cups of grated assorted cheeses (as per your tastes)
500g macaroni pasta
1 medium cooking onion
1 tsp ground herbes de provence
1/2 cup crushed herb infused croutons
1 tsp olive oil
Process
Melt butter is medium sized sauce pan then remove form heat and stir in flour, mustard , salt and worcestershire sauce. Return to heat and gradually stir in milk until the sauce thickens. Add cheeses (I use leftovers from wine and cheese nights and prefer the stronger flavours) and stir until uniformly mixed.
Add pasta to boiling water and cook until pre al dente.
Dice onion and fry in olive oil and herbs until softened. Drain pasta and add to baking casserole pot with the onions. Stir in cheese sauce and mix thoroughly. Top with croutons and bake uncovered in oven at 350F for about 20 minutes.
Enjoy with a nice chianti!
Fat Man's Misery
Ingredients
1 1/2 cups butter
2 cups crushed chocolate wafers
1 cup of icing sugar
1 egg
2 tbsp maple syrup
1 pt whipping cream
1 cup crushed pecan nuts
Process
Enjoy!
1 1/2 cups butter
2 cups crushed chocolate wafers
1 cup of icing sugar
1 egg
2 tbsp maple syrup
1 pt whipping cream
1 cup crushed pecan nuts
Process
- Melt 1/2 cup of butter and then mix with the 1 1/2 cup of chocolate wafers. Press mixture evenly over the bottom of lightly buttered 9x12 inch pyrex dish. Put in freezer for a few minutes to solidify base until next layer ready.
- Cream icing sugar with remaining butter then stir in egg and 1 tbsp of maple syrup. Stir vigorously until smooth. Remove from freezer and spread butter mixture evenly over chocolate base. Return to fridge.
- Whip cream with 1 tbsp of maple syrup until firm then stir in pecan pieces. Layer evenly over butter layer.
- Sprinkle remaining chocolate wafers over top either evenly or in a seasonal pattern.
- Refrigerate for 24 hours before serving in relatively small squares to serve about 12.
Enjoy!
Lamb Stew
Quantity Ingredient
1 kg stewing lamb
2 cups diced onions
1 cup chopped celery
2 cups chopped carrots
2 cups chopped white turnip
3 cups diced potatoes
1/2 cup chopped leeks
1 diced parsnip
1 cup red wine
1 liter beef broth
4 cloves garlic
1/2 tsp coriander
1 tbsp herbes de provence
1 cup flour
1/2 tsp mustard powder
1 fresh mild chili pepper
1/4 cup chopped fresh herbes (thyme, sage, rosemary)
1/2 lemon
1 tbsp maple syrup
dash worcestershire sauce
1/2 cup olive oil
Heat coriander dry fry pan until brown and crisp. Crush in a mortar and pestle with herbes de provence and dry mustard until fine. Chop fresh herbs with chili until nicely minced. Dust lamb pieces in flour mix with half the herbes de provence. Sear meat in heavy pan probably in 2 batches with half the olive oil with each. After lamb is browned remove to rest then deglaze pot with red wine reducing somewhat.
Add meat and rest of ingredients to large pot and let simmer for several hours. Season with salt and pepper then serve with a fresh baguette on a cold winter’s night with neeps and tatties. Serves 12 hearty laddies.
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Quantity Ingredient
1 cup diced BBQed deboned chicken thighs
1/2 cup diced BBQed Guinea Hen sausage
1 cup chopped celery
1 cup chopped red onions
1 cup dry basmati rice
2 cups water
1/4 cup chicken broth
1 clove garlic
2 tbsp herbes de provence or
chopped fresh herbs
1 tsp fresh mild chili pepper
1/4 cup butter
1 tbsp olive oil
dash salt
Prepare rice in cooker with water. Saute celery, onions, garlic and herbes in butter and oil til soft (about ten minutes) then add broth and cooked meat to simmer briefly. Mix in rice over low heat for a couple of minute then serve to 2 hungry ones or more less so. The recipe also goes well with shrimp or other leftover meat mixes.
1 cup diced BBQed deboned chicken thighs
1/2 cup diced BBQed Guinea Hen sausage
1 cup chopped celery
1 cup chopped red onions
1 cup dry basmati rice
2 cups water
1/4 cup chicken broth
1 clove garlic
2 tbsp herbes de provence or
chopped fresh herbs
1 tsp fresh mild chili pepper
1/4 cup butter
1 tbsp olive oil
dash salt
Prepare rice in cooker with water. Saute celery, onions, garlic and herbes in butter and oil til soft (about ten minutes) then add broth and cooked meat to simmer briefly. Mix in rice over low heat for a couple of minute then serve to 2 hungry ones or more less so. The recipe also goes well with shrimp or other leftover meat mixes.
Shanks for the Soup
Quantity Ingredient
4 lamb shanks
2 large onions
3 celery stocks
4 carrots
3 cloves garlic
1 liter beef broth
1 bottle dark beer (Guinness or Mill Street Coffee Porter)
2 tbsp herbes de provence or chopped fresh herbs
1 tsp fresh mild chili pepper
1/2 cup flour
1/4 cup butter
1 tbsp olive oil
1 tsp worcestershire sauce
1/2 lemon
1 tsp maple syrup
2 cups assorted dry beans or brown lentils
salt and pepper to taste
Heat olive oil and butter on medium hot in a Dutch oven and dredge shanks in flour. Then brown the shanks on all sides and remove to the side. Slice and dice onions, minced garlic, celery and carrots then add to the oil and shank residue in the Dutch oven to brown under medium heat for about 10 minutes. Add beer and herbs and spices and reduce slightly then add broth and shanks to the mixture along with lemon juice, worcestershire sauce and maple syrup. If shanks are not covered add some water to top up. Let simmer for 2 to 3 hours and then serve shanks with herb mashed potatoes or spaetzle with some of the juice and vegetable of choice.
With the remaining juice, add mixed beans or lentils and let simmer for a couple of hours to produce a wonderful hearty soup.
4 lamb shanks
2 large onions
3 celery stocks
4 carrots
3 cloves garlic
1 liter beef broth
1 bottle dark beer (Guinness or Mill Street Coffee Porter)
2 tbsp herbes de provence or chopped fresh herbs
1 tsp fresh mild chili pepper
1/2 cup flour
1/4 cup butter
1 tbsp olive oil
1 tsp worcestershire sauce
1/2 lemon
1 tsp maple syrup
2 cups assorted dry beans or brown lentils
salt and pepper to taste
Heat olive oil and butter on medium hot in a Dutch oven and dredge shanks in flour. Then brown the shanks on all sides and remove to the side. Slice and dice onions, minced garlic, celery and carrots then add to the oil and shank residue in the Dutch oven to brown under medium heat for about 10 minutes. Add beer and herbs and spices and reduce slightly then add broth and shanks to the mixture along with lemon juice, worcestershire sauce and maple syrup. If shanks are not covered add some water to top up. Let simmer for 2 to 3 hours and then serve shanks with herb mashed potatoes or spaetzle with some of the juice and vegetable of choice.
With the remaining juice, add mixed beans or lentils and let simmer for a couple of hours to produce a wonderful hearty soup.
Moussaka
Meat Sauce
Quantity Ingredient
1 kg ground lamb
1 1/2 cup finely diced red onions
3 cups tomato sauce
2 cloves minced garlic
1 tsp cinnamon
1 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
2 tbsp butter
1 tbsp olive oil
1 tsp salt
dash black pepper
In a hot dutch over (3.5 qt) saute lamb, onion and garlic until browned then add herbs, cinnamon, salt, pepper and tomato sauce and broil to a boil then let simmer uncover for about an hour until slightly thickened then set aside, meanwhile...
Cream Sauce
Quantity Ingredient
2 tbsp butter
2 tbsp all purpose flour
1/2 tsp salt
dash black pepper
2 cups milk
2 eggs
Melt butter in saucepan, remove from heat and whisk in flour, salt and pepper. Return to medium heat and stir in milk slowly as it thickens, then remove from the heat. Whisk the eggs in separate bowl then add a small amount of the cream sauce to the eggs stirring continuously. when combined return to the medium heat stirring until thickened then set aside.
Assembly
Quantity Ingredient
2 lge or 3 med eggplants
2 tbsp melted butter or olive oil
1/2 cup ground croutons (herby if possible)
1 cup grated parmesan cheese
1 cup grated hard cheese (lancaaster aged gouda, manchego or old cheddar)
1/2 tsp salt
Cut egg plants in half lengthwise then cut each half into 1/2 in thick semi circles. Brush a little butter/oil on each side of the cut pieces and sprinkle with salt. Arrange the eggplants on a broiler sheet and broil about 4 in away on each side until nicely browned. In baking casserole dish (12 X 7.5 X 2 inches) arrange half the eggplant pieces to cover the bottom. Sprinkle 1/3 the cheeses over the eggplant pieces. Mix the bread crumbs in with the meat sauce then spoon over the eggplant leveling. Add the rest of the egg plant on top then sprinkle with another third of the cheeses. Now pour over the cream sauce and spread evenly, then sprinkle remaining cheeses on top.
Bake uncovered in a 350F (preheated oven) for about 45 minutes then for another minute under the broiler to brown up the top. Remove and let sit for about 15 minutes then serve with a fabulous greek salad to 6 or 8 hungry friends.
Quantity Ingredient
1 kg ground lamb
1 1/2 cup finely diced red onions
3 cups tomato sauce
2 cloves minced garlic
1 tsp cinnamon
1 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
2 tbsp butter
1 tbsp olive oil
1 tsp salt
dash black pepper
In a hot dutch over (3.5 qt) saute lamb, onion and garlic until browned then add herbs, cinnamon, salt, pepper and tomato sauce and broil to a boil then let simmer uncover for about an hour until slightly thickened then set aside, meanwhile...
Cream Sauce
Quantity Ingredient
2 tbsp butter
2 tbsp all purpose flour
1/2 tsp salt
dash black pepper
2 cups milk
2 eggs
Melt butter in saucepan, remove from heat and whisk in flour, salt and pepper. Return to medium heat and stir in milk slowly as it thickens, then remove from the heat. Whisk the eggs in separate bowl then add a small amount of the cream sauce to the eggs stirring continuously. when combined return to the medium heat stirring until thickened then set aside.
Assembly
Quantity Ingredient
2 lge or 3 med eggplants
2 tbsp melted butter or olive oil
1/2 cup ground croutons (herby if possible)
1 cup grated parmesan cheese
1 cup grated hard cheese (lancaaster aged gouda, manchego or old cheddar)
1/2 tsp salt
Cut egg plants in half lengthwise then cut each half into 1/2 in thick semi circles. Brush a little butter/oil on each side of the cut pieces and sprinkle with salt. Arrange the eggplants on a broiler sheet and broil about 4 in away on each side until nicely browned. In baking casserole dish (12 X 7.5 X 2 inches) arrange half the eggplant pieces to cover the bottom. Sprinkle 1/3 the cheeses over the eggplant pieces. Mix the bread crumbs in with the meat sauce then spoon over the eggplant leveling. Add the rest of the egg plant on top then sprinkle with another third of the cheeses. Now pour over the cream sauce and spread evenly, then sprinkle remaining cheeses on top.
Bake uncovered in a 350F (preheated oven) for about 45 minutes then for another minute under the broiler to brown up the top. Remove and let sit for about 15 minutes then serve with a fabulous greek salad to 6 or 8 hungry friends.
Red Beans and Rice
Ingredients:
1 cup basmati rice
1 tablespoon vegetable oil
2 smoked andouille sausages, thinly sliced
1 medium sweet onion, diced
1 orange bell pepper, diced
2 celery ribs, diced
1 can tomato paste
3 cloves garlic, minced
1/2 teaspoons worcestersauce sauce
2 cups dry red beans
3 cups chicken stock
1 teaspoon hot sauce
1 tablespoon herbes de provence
1 tablespoon dijon mustard
1 teaspoon lemon juice
1 tablespoon maple syrup
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions:
1 cup basmati rice
1 tablespoon vegetable oil
2 smoked andouille sausages, thinly sliced
1 medium sweet onion, diced
1 orange bell pepper, diced
2 celery ribs, diced
1 can tomato paste
3 cloves garlic, minced
1/2 teaspoons worcestersauce sauce
2 cups dry red beans
3 cups chicken stock
1 teaspoon hot sauce
1 tablespoon herbes de provence
1 tablespoon dijon mustard
1 teaspoon lemon juice
1 tablespoon maple syrup
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions:
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Simmer red beans for 2 hours in 2 liters of water then drain.
- Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
- Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in tomato paste, garlic and worcestersauce sauce until fragrant, about 1 minute.
- Stir in red beans, chicken stock, hot sauce, herbes, mustard, lemon juice, maple syrup and sausage. Bring to a boil; cover, reduce heat and simmer for 60 minutes. Uncover; continue to simmer until reduced, an additional 30 minutes.
- Season with salt and pepper, to taste.
- Serve immediately, topped with rice and garnished with parsley, if desired
Leek and Stilton Soup
Ingredients
1 large leek
2 large potatoes
1 cup crumbled stilton cheese
2 liters chicken stock
1 liter 10% creme
1 tbs chopped red chilli
1 tbs herbes de provence
1 tbs maple syrup
1 rasher bacon
Salt and pepper to taste
Process
Wash vegetables and boil gently in chicken stock with chili and herbs for about an hour until tender then add cheese and cook for another 15 minutes then whiz with hand blender til smooth. Add creme, maple syrup, salt and pepper to taste then simmer for about 30 minutes. Fry bacon and crumble into bowl when served.
1 large leek
2 large potatoes
1 cup crumbled stilton cheese
2 liters chicken stock
1 liter 10% creme
1 tbs chopped red chilli
1 tbs herbes de provence
1 tbs maple syrup
1 rasher bacon
Salt and pepper to taste
Process
Wash vegetables and boil gently in chicken stock with chili and herbs for about an hour until tender then add cheese and cook for another 15 minutes then whiz with hand blender til smooth. Add creme, maple syrup, salt and pepper to taste then simmer for about 30 minutes. Fry bacon and crumble into bowl when served.
Mum's Christmas Pudding
Pudding
1/1/2 cups seedless raisins
1c chopped suet
1c currants
1c coarse bread crumbs
1c cut up seeded raisins
1/1/2c Shredded raw apple
3/4c mixed fruit
1c shredded raw carrot
1c blanched cut almonds
1/1/4c brown sugar
1/3c all purpose flour
3 eggs well beaten
3 tsp baking powder
1/3c coffee
1tsp salt
1tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
Wash fruit.
Mix dry ingredients.
Add suet, crumbs, apple, carrot, sugar, eggs and coffee……..
Mix well.
Grease bowls and steam 4 hours. You will need to steam again before eating. Hide wrapped money in pudding.
10 servings.
Cream Sauce
3/4c sifted powdered sugar
2 egg yolks, well beaten
1/2c melted butter
1/4c maple syrup
Rum to taste
1c heavy cream whipped
Stir sugar into well beaten egg yolks. Beat in butter, maple syrup and rum. Fold in whipped cream. Refrigerate. Also good on Christmas Cake.
10 servings
Meatloaf
Quantity Ingredient
½ kg ground beef
1 egg whisked
½ cup ground croutons
½ cup milk
1 medium chopped onions
½ cup sauteed mushrooms (in garlic and red chili)
1 clove minced garlic
1 inch fresh red chili
1 tsp dried sage
1 tsp mustard powder
¼ tsp smoked paprika
1 tbsp berbes de provenance
1 tbsp sriracha sauce
1 tbsp Dijon mustard
1 tbsp olive oil
1 tsp maple syrup
dash black pepper
Saute chopped onions in frying pan with nob of butter, glop of olive oil and dry herbs. Whisk egg then fold in ground croutons, milk, onions, mushrooms. Add beef and mix thoroughly but not too much. Shape into a loaf lump on a baking sheet then coat with the sriricha/Dijon/maple syrup mixture. Bake for 70 minutes in a 350ºF oven. Let rest then serve in thick slices.
Pauline's Pecan Pie
Ingredients
1 cup brown sugar
1 cup maple syrup
2 tbsp corn starch
3 eggs beaten
1½ cups pecans, some chopped
¼ cup butter melted
1 pie crust bottom (see Apple Pie recipe for butter based crust)
Mix brown sugar, corn starch, beaten eggs, maple syrup until smooth. Add melted butter. Roll out pie crust, place in pan trimmed to 1 ½ inches height. Cool uncooked crust in fridge for at least 30 minutes. Add pecans to pie and then pour in syrup mix and place in 350ºF one for about 50 minutes. Remove and let cool in fridge before serving with whipped cream flavoured with maple syrup.
Savory Lemon Sauce
Ingredients
¾ cup chicken stock
1 tbsp maple syrup
1 tbsp butter
1 tbsp corn starch
1 tbsp dijon mustard
1 tsp spicy Herbes de Provence
1 lemon
Melt butter remove from heat and mix in corn starch. As. Return to heat and and stock slowly as it thickens. Add lemon rind and juice to sauce then add maple syrup, herbs and mustard, mixing well. Set aside then add to broiled chicken thigh pieces and enjoy.
Portobello Mushroom Melt
Quantity Ingredient
10 medium (2”) Portobello mushrooms
½ red bell pepper
1 tbsp Chopped garlic scapes
½ tsp Jalapeno / garlic mix
2 cups grated jalapeno havarti cheese
1 tbsp olive oil
Pinch of salt
2 hamburger buns
Slice red pepper into slices ¼” thick and 1.5” long. Fry in large pans with oil, scapes, jalapeno/garlic mix. Clean and slice mushrooms in to ¼” slices then add to frying pan and sauté until cooked then drain liquid. Cut buns in half and toast in oven. Add mushroom mix to top of each bun them sprinkle cheese over. Broil in oven for a few minutes til cheese is well melted then serve with a nice greek salad.