Chilli Gazpacho

• Chicken Caesar Salad
• Mint Gazpacho
• The World's Fastest Chocolate Mousse

Mint Gazpacho

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Mint Gazpacho

• 8 x ripe tomatoes
• Salt
• 1/2 cup olive oil
• 1/2 cup tomato juice
• 2 tbsp tomato paste
• 1 tbsp red wine vinegar
• 1 x cucumber, cut into small dice
• Half a red onion, peeled and cut into small dice
• 2 x carrots, peeled and cut into small dice
• 1 x red pepper, seeded and cut into small dice
• 1 x bunch fresh mint, chopped

Directions:

Mint Gazpacho

1. Puree the tomatoes in a food processor or blender until smooth.
2. Add salt, olive oil, tomato juice, tomato paste and vinegar; then puree again until smooth. Taste and adjust seasoning.
3. Place vegetables into a large glass bowl and pour gazpacho over them.
4. Chill well and add chopped mint just before serving.

The World's Fastest Chocolate Mousse

Yield: 4

Ease of Preparation: Easy

Ingredients:

The World's Fastest Chocolate Mousse

• 8 ounces silken tofu, room temperature
• 8 ounces bittersweet chocolate, chopped
• 1 tbsp vanilla extract

Honey Mint Strawberries

• 1 cup fresh strawberries, cleaned, hulled and quartered
• 2 tbsp fresh mint, chopped
• 2 tbsp honey

Directions:

The World's Fastest Chocolate Mousse

1. Melt chocolate in a bowl set over a pot of simmering water.
2. Puree the tofu in a food processor until smooth.
3. Add the melted chocolate and vanilla and puree again until the mixture is very smooth.
4. Pour into four serving dishes and chill until ready to serve.
5. Top with Honey Mint Strawberries.

Honey Mint Strawberries

1. Stir together and spoon onto Chocolate Mousse just before serving. Yield: 1 cup

Chicken Caesar Salad

Yield: 4

Ease of Preparation: Easy.

Ingredients:

Croutons

• Half a baguette, cut into 1" cubes
• 1 tbsp dried oregano
• Olive oil for drizzling
• Salt and pepper
• 
  

Dressing

• Zest and juice of 1 lemon
• 1/2 cup olive oil
• 1/4 cup mayonnaise
• 5 x anchovies, packed in oil
• 2 x cloves garlic, peeled
• 3 x large splashes of Worcestershire sauce

Chicken

• 3 tbsp olive oil
• Salt and pepper
• 3 x boneless skinless chicken breasts

Salad

• 1 head of romaine lettuce
• 1 cup chunk of Grana Padano Parmesan cheese

Directions:

Croutons

1. Preheat oven to 375°F.
2. Place baguette chunks in a large bowl and add oregano, oil and season with salt and pepper.
3. Toss well, making sure they bread is well coated with oil and spread out on a baking sheet.
4. Toast in oven until they are crisp and golden, about 20 minutes.

Dressing

1. Place dressing ingredients in a bowl and whisk well or alternately, puree with an immersion blender until smooth.

Chicken

1. Heat a skillet over medium-high heat and add oil.
2. When it is hot, season chicken breasts with salt and pepper and then sear them for 8 minutes per side, or until they are cooked through. Let cool slightly.

Salad

1. Tear romaine into large pieces and put into a large salad bowl.
2. Add croutons, slice chicken breasts, and then add.
3. Pour in dressing and toss well.
4. Garnish with the cheese by slicing it into ribbons with a vegetable peeler.

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