Berry Pudding
Yield: 4A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
For the pudding:
- 1 lb. of frozen berries, blueberries, raspberries or strawberries or any combination
- 2 cups of orange juice
- 4 tbsp of cornstarch
For the Berry Cream Topping:
- 1/2 cup of 35% whipping cream
- 2 tbsp of raspberry jelly
Directions:
For the pudding:
- Bring berries and juice to a simmer over medium heat. Strain through a fine mesh sieve into a clean bowl, add back to the pot and bring back up to a simmer.
- Mix a slurry with the cornstarch a splash of water. Stir slurry into the strained berries until thickened. Pour into 4 serving glasses or ramekins and chill for at least 1 hour or even overnight.
For the Berry Cream Topping:
- Whip cream and jelly together. Serve on top of Berry Pudding.
Brussels Sprouts 2
Yield: 4A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Brussel Sprouts
- 500 g frozen Brussel sprouts
- 1 x onion, chopped
- 2 tbsp of olive oil
- Salt and pepper
- Splash of water
- of sun-dried tomatoes, chopped
Directions:
Brussel Sprouts
- Place onions, oil, water and Brussel sprouts in a saucepan with a tight fitting lid over a medium high heat and cook for 10 to 15 minutes, or until the sprouts are bright green and tender. Stir in sun-dried tomatoes, season with salt and pepper, and serve.
Pasta with Tomato and Bacon Sauce
Yield: 4A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Pasta with Tomato and Bacon Sauce
- 1/2 lb. of bacon, chopped
- 1 x onion, chopped finely
- 8 cloves of garlic, thinly sliced
- 1 x large can of crushed tomatoes
- 2 sprigs of fresh rosemary, minced
- Salt and pepper
- 1 box (600 g) farfelle, penne or spaghetti pasta
Directions:
Pasta with Tomato and Bacon Sauce
- Brown bacon in a large saucepan. Add onion and sauté until they soften and begin to caramelize, about 3 minutes. Add garlic and continue to sauté for a few more minutes. Pour in tomatoes and a splash of water. Add rosemary and season with salt and pepper. Simmer for 1 hour.
- Bring a large pot of water over high heat and bring to a boil. Add a liberal amount of salt and when it comes back to a rolling boil, add pasta. It is done when just tender to the bite. Drain the pasta, but do not rinse.
- Add pasta to the finished sauce, adjust seasoning, toss and serve.
Salsa Salad
Yield: 4A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Salsa Salad
- 1 heads of romaine lettuce, torn into bite-sized pieces
- 1 x tomato, chopped
- 2 x avocados, peeled, pit removed and sliced
- 1 x red onion, sliced thinly
- 1/2 cup of cheddar cheese, grated
- 1/2 cup of bottled salsa
- 1 cup of fresh cilantro leaves
- Salt and pepper
- 4 x flour tortillas, sliced thinly
Directions:
Salsa Salad
- Place tortillas on a baking sheet and bake at 350 degrees for 15 minutes, until golden brown and crispy. Allow to cool.
- Put lettuce, tomato, avocados, onion, cheese, salsa, and cilantro in a large salad bowl. Season with salt and pepper and toss with the salsa. Top with crispy tortillas.
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