Roast Vegetables

butternut squash, cubed
carrots, sliced
red onion, sliced
Olive oil
S&P

190c/ 170c fan
Lay the squash, peppers, and red onion on to a roasting dish. Drizzle with olive oil and season. Roast for about 30 min.

Salmon with Noodles in Lemon Veloute Sauce

a quick, plain, and simple dinner but healthy and delicious. This one on the picture is dished out for my 8 yr old's dinner so it's not seasoned out to an adult's tastebuds standard. Don't forget salt and pepper for your own dinner.



Serves 4

Cook the salmon by either pan-searing or baking. Season and set aside.

finely zest one lemon and set aside. Reserve the lemon.

To make the lemon veloute: Bring 500ml fish stock to the boil and reduce by half. Add 100 ml white wine and juice of the reserved lemon. Reduce again. Add 150ml creme fraiche and reduce to desired consistency. Season and add the lemon zest.

Cook 250 g of fine egg noodles as per the packet instructions. Set aside. When ready, blanch and refresh the noodles into the Lemon veloute sauce.

Assemble by laying the lemony noodles onto a plate first then put the salmon on top. Season.

Chicken Fricassee and Sauteed Potatoes

Chinese Chicken Curry

Cheese and Ham on Toast

Lightly toast the bread in a toaster.
Put the toast on a grill pan. Sprinkle a little of grated cheese on the toast then lay the ham (this will stop the ham from sliding down) and sprinkle the rest of the grated cheese or sliced cheese on top of the ham. Grill fro 3-4 min.

Boiled Eggs

Put eggs in a saucepan of cold water. Bring to the boil. Once the pan is boiling, turn the heat down to low and simmer for 3 min (soft yolks) or 6 min (hard yolks)

Fruit Tango Smoothie

1 med banana
1 peach
200g fresh or frozen strawberries
1 med mango
200ml fresh orange juice
1T runny honey

Strawberry and Raspberry Smoothie

200g fresh or frozen raspberries
400 g fresh or frozen strawberries
200 ml fresh orange juice

Malted Banana Smoothie - Kristine Kawi

3 med bananas
250 semi skimmed milk
50 g malted milk powder
1 T honey
8 ice cubes

Prepare the bananas:
- peel, remove any black bits, break it up and put in the blender.

Add the ingredients to the blender:
- all all the other ingredients. You can use soya milk instead of cow's milk

Blend for 2 minutes. The smoothie should be smooth, foamy and thick.

Thai Green Chicken Curry

I had some left-over courgette and carrots. So they're both added in. And voila, it still tastes like a lovely green curry.



..whereas this is the more authentic version. Green beans and aubergine are added, garnished with a bit of sliced red chilli and coarsely torn basil.

Crab Mayonnaise and Watercress

4-5 T mayonnaise
grated zest of 1 unwaxed lemon
2 fairly large dressed crabs
2 handful watercress, trimmed

Mix the mayo and lemon zest together. Turn the white crabmeat into a bowl and stir in enough of the lemon mayonnaise to bind it.

Spread all of the bread slices with the brown crabmeat. Spread the white crab mixture over half of the slices and add a layer of watercress.

place another slice of bread on each and trim off all the crusts. Cut the sandwiches into fingers.

Egg and Asparagus Sandwich

4 eggs
1 small bunch asparagus
4-5 T mayonnaise
grated zest of 1 unwaxed lemon
1 small bunch chives, chopped
Sea salt and freshly grounded pepper

Cook the eggs until almost hard boiled. Leave until cold, remove the shells, and chop the eggs roughly.

Cook the asparagus in a large pan of boiling water for 2-3 min, until just soft. Remove from the water, cook and chop into small pieces.

Mix the mayo and lemon zest together. Fold in the asparagus, eggs, and chives. Season.

Cut the crust of the bread and once filled, cut the bread into finger slices.

Parma Ham, Pear, and Rocket Sandwich

3-4 T EVOO
12 slices Parma Ham
1 small ripe pear, peeled and sliced
2 small handfuls rocket
30 g Parmesan (or Padano) shavings
1T balsamic vinegar

Drizzle the bread with a little olive oil. Lay the Parma ham over half the bread slices.

Toss the pear, rocket, and cheese togethers with the remaining olive oil and the balsamic vinegar.

Top the ham with a little of the pear mixture and sandwich together with the remaining bread slices. Trim off the crusts and cut into finger portions.

Pizza Toppings

Classic toppings, among others:

Passata (tomato puree in a carton, not the concentrated tube)
mozarella
cheddar, gruyere, or any of the hard cheeses
caramelized onion
red onion
peppers
sweet corn
tuna
chorizo, pepperoni, ham
pineapple
fresh basil to garnish
1/2 tsp dried oregano
2-3 T EVOO for drizzling

Pate de Campagne - Kristine Kawi

Ricotta, Mascarpone, and Orange Tart

Make a pate sucre (see how to's) and bake blind.

500 g Ricotta cheese
250 g mascarpone cheese
150g caster sugar
3 eggs beaten
grated zest of an orange and juice of 1/2 orange
icing sugar for dusting

Preheat the oven to 170c/150c fan
Beat the ricotta and mascarpone together until very smooth and light. Add the sugar, eggs and orange juice and zest. Beat again until everything is thoroughly combined. Pour the mixture into the pastry case and bake for about 45 min until the filling is set. Cool. Dust with icing sugar.

Olive Oil with Raisins Bread- Kristine Kawi

Paksiw na Lechon (Roasted Pork Belly in Liver Sauce)

Piperade with Parma Ham by Kristine Kawi

Roast two different coloured bell peppers in the oven: first, cut them into quarters removing the white bits. Lay them skin side down on 210c fan for 15 min or when charred. Remove from the oven and cover with cling film until cool. The skin should peel away easily.

Beat eggs (allow 3 per person) and season. Sweat the onions in olive oil, then add the diced roasted and peeled peppers. Add minced garlic and diced tomatoes. Cover and cook for max of 7 min on low heat.

Put 10 g butter in a pan, add the eggs and stir as in scrambled eggs, taking the pan on and off the heat. Add 2 T of the pepper mixture into the eggs. Whilst the eggs are still runny, dish it on to a plate forming a circle. Put the pepper mixture inside the circe. Add slices of parma ham on the side.

(Recipe taken from Michel and Albert Roux) Kristine Kawi

Honey and Orange Madeleines by Kristine Kawi

makes about 20 madeleines

Ing:

4 med sized (60-70g) eggs
180 g flour
160 g melted butter, cooled
90 g caster sugar
15 g dark soft brown sugar or demerara
5 g baking powder
15 g runny and clear honey
grated rind of one orange
juice of a quarter of an orange
pinch of salt
1 tsp of vanilla extract

Combine the eggs, both sugar, and salt in a bowl and work lightly with a spatula until the mixture begins to turn light in colour. Sift together the flour and baking powder and fold them gently into the mixture, together with the vanilla. Add the orange rind and the orange juice.
Pour in the colled melted butter and the honey and mix thoroughly. Cover the bowl with cling film and leave to rest for about 20 minutes.

Preheat the oven to 190c/170c fan
Grease the madeleine tray with melted butter if necessary.
Scoop the batter into each of the madeleine cavity. Bake for 10-12 min. Do not overbake.

Eggs Mimosa with Tuna

Sweet Potato Crisps

Preheat oven at 170c/150c fan.
Cut the sweet potatoes into thin pieces using mandolin. Insert the pieces between two sheets of kitchen towels and press to dry out the potatoes. Lay out the potato pieces flat on a baking sheet lined with greaseproof paper. Brush the sweet potatoes with olive oil and season with salt and pepper. Bake in the bottom of the oven for 20 min.

Kare Kare (Oxtail in Peanut Sauce)

Ingredients:

oxtail pieces
rapeseed oil
1 T of paprika
3-4 cloves garlic, crushed
1 medium onion, sliced
1 1/2 tsp salt
4 T smooth peanut butter
a handful of green beans
pak choi

Place the oxtail in a large pot, cover with water, and bring to a boil. Lower the heat and simmer, covered, for 90 min or until tender. occasionally skim off the scum that rises to the surface.

Remove the meat and allow it to cool. Reserve 4 cups of the broth. (Freeze the rest of the broth for future use).

Heat the oil in a pan. Saute the onions and garlic and add the paprika. Add the cooked meat, the reserved broth, and the salt, and simmer for 15 min. Stir in the peanut butter and bring back to simmer and cook for a further 5 min.

Add the beans and cook for 8 min. Add the pak choi and cook for a further 2 minutes. Season to taste.

Serve with sauteed shimp paste.

Fish Pie- Kristine Kawi

Make a paste by mixing one fish cube with a little double cream. Put in a pan with 225 ml of double cream. Whisk and bring to the boil.

Boil 675 g of potatoes. Slice one leek and blanch in hot water for 60 sec.

Place about 500 g of filleted fish in the bottom of a large ovenproof dish. Pour over the boiled cream. Put 2 sliced hard boiled eggs over it. Spread about 50 g of grated cheddar cheese and the leek.

Mash the potatoes and mix in 2 egg yolks to give a lovely brown crust. Spoon in the mash and put in a very hot oven at 200c fan. Cook for 15 min.

Florentines

more work on this!

Cranberry and Coconut Biscuits

Pancakes Filled with Cheesy Spinach

those melted grated cheddar cheese look like chinese writing, lol. should have used gruyere...seriously though, this tastes better than it looks.

nutella sandwich biscuits

100 g ground almonds
100 g softened butter
65 g caster sugar
100 g plain flour

Preheat oven at 160c fan.
cream butter and sugar together, add the rest of ing.
Roll and cut into circles.
Lay onto a greaseproof-paper-lined baking sheet.
Bake for 10-15 min
Dont press the biscuits because they are soft when taken out of the oven, but will harden after a while.