cooking with chris by christopher ortiz

Cooking with Chris Foods and Deserts

Christopher Ortiz G.

Cooking with Chris

2018

index • Entrances ……………………………………………………………3 • Main courses ……………………………………………………...4 • Deserts ……………………………………………………………….6 • Italy …………………………………………………………………….7 •

Recipe 1 …………………………………………………………………………….8

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Recipe 2 …………………………………………………………………………….10

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Recipe 3 …………………………………………………………………………….12

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Recipe 4 …………………………………………………………………………….14

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Recipe 5 …………………………………………………………………………….16

• France …………………………………………………………………18 •

Recipe 1 …………………………………………………………………………….19

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Recipe 2 …………………………………………………………………………….21

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Recipe 3 …………………………………………………………………………….23

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Recipe 4 …………………………………………………………………………….25

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Recipe 5 …………………………………………………………………………….27

• Colombia …………………………………………………………….29 •

Recipe 1 …………………………………………………………………………….30

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Recipe 2 …………………………………………………………………………….32

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Recipe 3 …………………………………………………………………………….34

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Recipe 4 …………………………………………………………………………….36

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Recipe 5 …………………………………………………………………………….38

• Peru ……………………………………………………………………40 •

Recipe 1 …………………………………………………………………………….41

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Recipe 2 …………………………………………………………………………….43

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Recipe 3 …………………………………………………………………………….45

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Recipe 4 …………………………………………………………………………….47

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Recipe 5 …………………………………………………………………………….49

• Australia ……………………………………………………………..51 •

Recipe 1 …………………………………………………………………………….52

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Recipe 2 …………………………………………………………………………….54

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Recipe 3 …………………………………………………………………………….56

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Recipe 4 …………………………………………………………………………….58

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Recipe 5 …………………………………………………………………………….60

entrances: From Italy: - Tomato bruschetta From France: - Cheese fondue From Colombia: - Yuca balls and cheese From Peru: - Fish ceviche From Australia: - Prawn cocktail 3

Main course: From Italy: - Lasagna with vegetables in the pan - Alfredo pasta with chicken and broccoli - Minestrone soup From France: - Rooster to wine - Boeuf Bourguignon - Vichyssoise 4

From Colombia: - Glazed rice - Tray paisa - Aji de uchuvas From Peru: - Potato cake - Creole soup - Potato and vegetable cream From Australia: - Brunch - Crocodile - Pumpkin soup 5

deserts: From Italy: - Panna cotta From France: - Chocolate mousse From Colombia: - Bocadillo From Peru: - Purple porridge From Australia: - Tim tam 6

italy 7

Tomato bruschetta recipe: Ingredients: 2 lb. (907.18 g) fresh tomatoes (roma, heirloom, beefsteak ... the one in season is the best) 1/2 fresh onion 4 cloves of fresh garlic 1 bunch of fresh basil 4 tablespoons of extra virgin olive oil sea salt and fresh ground pepper Italian bread or baguette

Preparation: Using a sharp knife, cut the tomatoes into cubes as small as possible.Â I try to aim at 1/4 "cubes and try to crush or break the tomatoes as small as possible, then chop the fine onion and put it in the bowl, then chop the fresh garlic and add it to the growing pile ofÂ Add a little fresh basil to taste it, I use 3 or 4 leaves here, but there is no "right" amount, add some fresh basil to taste it, I use 3 or 4 leaves here, but it does not existÂ a "correct" amount. Add the extra virgin olive oil, sea salt and fresh ground pepper, and mix the ingredients well. If you have time, let the mixture stand in the refrigerator for 30 minutes, if you do not and eat it immediately, it will also be delicious. Cut 1/4 "thick slices of Italian bread or fresh baguette and put them to toast. An appropriate bruschetta would use real hot coal to toast the bread, but it is perfectly understandable if you do not have access to a slow burning fire before serving dinner Toast the bread in a toaster, or under the grill if you have a large batch. Once the bread is well and toasted, remove it from the oven and use a pastry brush to paint each slice of bread with olive oil. with half a piece of raw garlic, rub one side of the crunchy slices to give a delicious garlic flavor directly to the bread. Finally, stack as much bruschetta as possible on the toast recently, serve and enjoy! 8

This recipe can be used by some formal restaurants as an entrance but it can also be used for a snack in a meeting of friends or family and can be accompanied with some special wine.

Lasagna with vegetables in the pan recipe: Ingredients: 3 oil tablespoons 3 garlic cloves 1 eggplant, peeled and chopped into pieces 1 green pumpkin, cut into slices 1 yellow squash, cut into slices 1 cup ricotta cheese 3 tablespoons of grated parmesan cheese 1-1 / 2 cup of spaghetti sauce, divided amount 1-1 / 2 cup of shredded mozzarella cheese with a touch of cream cheese

Preparation: Heat the oil in a skillet over medium-high heat. Start by adding the vegetables little by little, the aubergine, the green squash, the yellow squash; cook for 10 minutes stirring frequently. Add the garlic and cook over medium heat for 5 to 8 minutes, or until the vegetables are tender. Remove the vegetables from the pan and store them. Mix well the ricotta and parmesan cheeses. Spread 1 cup of spaghetti sauce at the bottom of the pan; cover with spoonfuls of ricotta mixture, cooked vegetables, leftover spaghetti sauce and mozzarella cheese. Cook the lasagna over medium-low heat for 20 minutes or until it is completely hot. Remove it and let it rest for 5 minutes before serving. Eating vegetables is richer than you thought! 10

This recipe can be used in a lunch with familiy or Friends and to pass Good times in the table. You can it this with, you can use this dish for a date with your partner. Is a delicious delicacy.

Alfredo pasta with chicken and broccoli recipe: Ingredients: 1/2 pound of fettuccine pasta, uncooked 2 cups fresh brocoli florets 1/4 cup Italian strong seasoning KRAFT Zesty Italian Dressing 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 1-2 / 3 cup of milk 4 ounces (1/2 pkg 8 oz) of cream cheese PHILADELPHIA Cream Cheese, diced 1/4 cup grated parmesan cheese KRAFT Grated Parmesan Cheese 1/2 teaspoon dried basil leaves

Preparation: Cook the pasta in a large saucepan as indicated on the package omitting the salt and add the broccoli to the boiling water for the last 2 min. Heat, meanwhile, the dressing in a large non-stick skillet over medium-high heat. Add the chicken; cook it 5 min. or until it is cooked, stirring occasionally. Incorporate the other ingredients. Let it boil, stirring constantly. Cook and stir the sauce for 1 to 2 minutes. or until the cream cheese melts and its consistency is homogeneous. Drain the pasta mixture and put it in a large bowl. Add the chicken mixture; stir it lightly.

This recipe can be made for a weekend family reunion, it can be lunch or dinner, it is perfect for the whole family and you can accompany it with a white wine.

Minestrone soup recipe: Ingredients: 4 tablespoons margarine 3/4 cup chopped onion 1/4 cup chopped celery 1/2 cup chopped carrots 1 (19 ounce) can cannellini beans 1/2 cup shredded cabbage 1 (14.5 ounce) can stewed tomatoes 1 tablespoon tomato paste 1 1/2 cups cubed potatoes 1 quart chicken broth 2 cloves garlic, minced 2 tablespoons dried parsley 1 teaspoon salt 1/2 cup elbow macaroni 1/2 cup grated Parmesan cheese

Preparation: Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes. Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender. Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese. 14

This dish can be served for dinner, it is easy and fast, you can accompany it with a tropical drink like a lemonade or a watermelon juice

Panna cotta recipe: Ingredients: 3 gelatine leaves 250ml/9fl oz milk 250ml/9fl oz double cream 1 vanilla pod, split lengthways, seeds scraped out 25g/1oz sugar For the sauce 175g/6oz sugar 175ml/6fl oz water splash cherry liqueur 350g/12oz raspberries 4 sprigs fresh mint icing sugar, to dust

preparation: For the panna cotta, soak the gelatine leaves in a little cold water until soft.Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set. For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.Pass the sauce through a sieve into a bowl and stir in the remaining fruit.To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar. 16

This delicious dessert you can eat after lunch or dinner, accompanied by a delicious coffee or a hot tea, is perfect for a formal date with your partner in the house or in an Italian restaurant.

france 18

Cheese fondue recipe: Ingredients: 1 clove garlic, halved 290ml/Â˝ pint white wine 1 tsp lemon juice 225g/8oz emmental cheese grated 225g/8oz gruyĂ¨re cheese grated 1 tsp cornflour 1 tbsp kirsch (optional) cubed bread pieces, for dipping

Preparation: Rub the inside of the fondue pot with the halves of garlic. Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time. If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn.Using the fondue prongs, dip the bread cubes into the cheese and serve.

This recipe is perfect for any entrance or as a dip for children's parties or adult meetings, you can accompany it with pieces of toast, chips or vegetables.

Rooster to wine recipe: Ingredients: 1 ½ kilo chicken cut up into 8 pieces 750 g red wine 2 onion chopped, 3 garlic cloves 2 herb bouillon cubes 300 gr bacon cut into cubes 500 gr white mushrooms 300 gr water & 2 chicken bouillon cubes Salt Pepper Olive oil Butter (optional)

Preparation: Marinate the rooster in the wine and vegetables bouillon cubes for 24 hours. Remove the rooster from the marinade and dry off very well. Saute the rooster very well and place aside. In a large pot we sauté the onions, garlic, bacon. Add the rooster, chicken bouillon cubes and water. Boil for 20 minutes. After 40 minutes we add the mushrooms. After 60 minutes remove the rooster. If the sauce needs to thicken let it simmer for a bit more.. If you would like the sauce more rich add a bit of butter… 21

This dish is perfect for a family dinner at home, it can be accompanied by some white or red wine, you can also cook this at home to surprise some guest with your incredible kitchen.

Boeuf Bourguignon recipe: Ingredients: 1/4 cup vegetable oil 5 onions, sliced 2 pounds lean beef, cut into 1-inch cubes 1 1/2 tablespoons all-purpose flour 1/4 teaspoon dried marjoram 1/4 teaspoon dried thyme freshly ground black pepper to taste 1 cup dry red wine 1/2 cup beef broth 1 (8 ounce) package sliced fresh mushrooms

Preparation: Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl. Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours. Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

This is a specialty for a lunch at home with your family and / or friends, you can accompany it with wine or with some natural refreshment, also if you wish you can add it to the dish puree of potato to flavor it or just to make it a complete lunch.

Vichyssoise recipe: Ingredients: 1 tablespoon butter 3 leeks, bulb only, sliced into rings1 onion, sliced 5 potatoes, peeled and thinly sliced salt and pepper to taste 1/4 teaspoon dried thyme 1/2 teaspoon dried marjoram1 bay leaf 5 cups chicken broth 1/4 cup heavy whipping cream

Preparation: In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes. Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes. Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes. Puree soup in blender or food processor and cool. Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

This cream is very rich and perfect for a light lunch, also for a cold day and you want to eat something rich and hot accompanied by your partner or friends.

Chocolate mousse recipe: Ingredients: 5 1/4 ounces bittersweet chocolate, coarsely chopped 14 ounces cold heavy cream 3 large egg whites 1-ounce sugar Sweetened whipped cream, for garnish, optional Shaved bittersweet chocolate, for garnish, optional

Preparation: Place chocolate in a large bowl set over a Bain Marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand. Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm. Remove the chocolate from the Bain Marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

You can make this dessert in a glass or just serve it on a plate, it can be accompanied with a scoop of ice cream. you can have it with a coffee or a cup of tea

coloMbia 29

Yuca balls and cheese recipe: Ingredients: 1 pound frozen or fresh yuca, peeled 2 beaten eggs 1/2 cup bread crumbs 1/2 pound mozzarella cheese, cubed Vegetable oil for frying Guacamole for serving

Preparation: Cook the yuca in a large pot with salted water over medium heat for about 15 minutes or until fork tender. rain the yuca and remove any fibers from the center. Transfer to a large bowl and mash. Place the eggs in a bowl. Place the breadcrumbs in another bowl. Form 12 balls with the mash. Flatten them with your hands and place 1 piece of cheese in the center and form the ball again to cover the cheese. Dip the balls into the beaten egg covering all sides, and then cover them with breadcrumbs. Fill a large skillet with oil and heat over medium-high heat to 350F. Place the balls into heated oil and fry for 4 minutes or until brown on all sides, turning over once about halfway through. Remove from the oil and place on a plate lined with paper towels.

This entry is very rich for the little ones of the house but also for the entrance in a party or meeting, you can accompany these delicious little balls with some onion dip or any other.

Glazed rice recipe: Ingredients: 1/2 cup Kemps Low Fat Sour Cream 1/2 tsp minced garlic 1 Tbsp dried chives 1 Tbsp olive oil 1/2 cup minced onion 1/2 cup long-grain white rice 1 1/2 cups chicken broth (low sodium, if desired) 1 Tbsp plain bread crumbs Salt and pepper, to taste pan spray, as needed paprika, as needed

Preparation: Make the sour cream blend by mixing the sour cream with garlic and chives. Season with salt and pepper to taste. Set aside. Place the oil in a deep-sided saut pan over medium heat. Add onions, and cook until translucent. Then add the rice and stir well to coat it with the hot oil and onions. Add the chicken broth and bring to a boil, then reduce heat so this mixture only simmers slowly. Cook the rice until most of the liquid has evaporated, then turn off the heat, and mix constantly with a wooden spoon. Once the rice has cooked to a creamy, but nearly dry texture, stir in 1/4 cup of the sour cream blend. Place this into a casserole dish or 10-inch pie plate, and top with remaining sour cream blend, spreading evenly. Sprinkle lightly with bread crumbs, coating the surface evenly. Top with paprika; spray lightly with pan spray. Place the casserole under a preheated broiler or into a toaster oven to brown for about 2 to 4 minutes. 32

This dish can be served as lunch or dinner in a family reunion, you can accompany it with some green salad and a sauce, you can also accompany it with some natural refreshment.

Tray paisa recipe: Ingredients: 1 Recipe Paisa Pinto Beans 1 Recipe white Rice 1 Recipe Powdered Beef 4 Fried Pork Belly 4 Cooked Chorizos 4 Fried eggs sunny side up 4 baked plantains 1 Recipe Hogao Lime and Avocado for Serving

Preparation: Prepare the beans, hogao and powdered beef one day ahead and keep in the refrigerator. When you are going to serve the bandeja paisa, heat the beans and powdered beef and hogao. Make the chicharrons. Cook the white rice and plantains. Fry the eggs and chorizos. To serve, place the rice in a tray or platter and place the rest of the ingredients as you like. I prefer the beans in a separate bowl, but you can ladle the beans next to the rice if you like. Bring the hogao in a serving dish to the table, so people can place it on top of the beans if they like. Enjoy!

This typical dish of Colombia is perfect for any meeting with theme of this beautiful country, you can accompany it with some natural smoothie, some soda or natural fresh.

Aji de uchuvas recipe: Ingredients: 1 cup of cape gooseberries 1 spoon of sugar 1 chili, cut in cubes 1 long onion, chopped 3 tablespoons of chopped cilantro 1 tablespoon of lemon juice 1/2 cup of water Salt to taste

Preparation: Place the uchuvas with the sugar and 1/4 cup of water in a small pot and cook over medium heat for about 5 minutes to 7 minutes. Put in the blender with the chili. Add the long onion, lemon juice, cilantro and salt to taste. Add more water if necessary. Serve hot or cold.

This type of cream is good for dinner if you want to have a light dinner, accompany it with an avocado and natural soft drink.

Roscon with Bocadillo recipe: Ingredients: 2 1/4 teaspoons of yeast or 1 envelope 7 oz., plus 4 tablespoons of warm water 4 cups of all purpose flour 1 teaspoon of salt 1/2 cup of sugar, plus more for garnish

Preparation:

1/2 cup of unsalted butter, melted 1 tablespoon of vanilla extract 2 large eggs at room temperature 1 beaten egg for the glaze 2 tablespoons of melted butter for the glaze 2 cups diced or sliced guava paste

Pour 4 tablespoons of warm water into a small mixing bowl. The water should be hot, but not so hot that you can’t bear to put your fingers in it. Add 1/2 of the sugar and yeast, and stir to dissolve. Wait about ten minutes for the yeast to begin to grow. In a large mixing bowl add the flour, salt, remaining sugar and the water and yeast mixture and begin mixing. Use your hands for this, as you really get the perfect feel for the consistency of the dough. Add the butter, vanilla and eggs. Mix well. Knead the dough on a clean, dry, flat surface. Sprinkle your work surface with a handful of flour, put your dough on top, and start kneading. Add bits of flour if necessary to keep the dough from sticking to your hands, or surface. Keep kneading until the dough is ready. This may take 8 to 10 minutes. It will be quite elastic. It should not be too dry, however, it should still give and stretch easily without tearing. Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours. Shape each piece into a smooth long rope. Then, using a rolling pin, roll each piece of dough into a long rectangle. Place the guava paste in the middle of each rectangle and roll the dough up jelly-roll style. Connect the two ends together, forming a ring. Repeat the process with the other rectangle. Place the rings, seam side down, on a baking sheet lined with parchment paper, Cover and let rise in a warm place for 20-30 minutes. Using a pair of scissors, make cuts in the dough at 1 1/2 ″ intervals around the outside edge. Preheat the oven to 400˚ F. Brush the tops of the rings with the beaten egg and melted butter. Bake for 15-20 minutes, or until the tops are golden brown and the rings are baked through. Sprinkle with sugar on top and let them cool slightly before serving. 38

This Colombian dessert is rich to celebrate some national day in family and friends accompanied by some coffee or hot tea, you can also accompany it a bit of arequipe.

Peru 40

Fish ceviche recipe: Ingredients: 1 Kilogram of White fish 1 Chopped garlic clove 2 Units of peppers without seeds cut into strips 1 cup of lemon juice 1 unit of large onion cut in julienne 1 unit of ground pepper 1 Pinch of salt and pepper to taste 1 Chopped Celery Branch 1 Bunch of chopped cilantro

Preparation: To make this recipe for Peruvian fish ceviche you must start by washing the fish and chopping it into not very large squares. Then, place the fish of the Peruvian ceviche in a bowl and add the chopped garlic, ground chili, salt and pepper to taste. Next, pour the lemon juice and let it rest for 30 minutes so that the fish is marinated. After the time, add the onion cut in julienne, the cut chili, celery and cilantro. So that the Peruvian fish ceviche of all the flavors is well impregnated, and let it rest again for 15-20 minutes more. Finally, accompany your Peruvian fish ceviche with some leaves of lettuce and tender corn as a decoration. You can serve this dish as a starter or as a main course but, in any case, you must accompany it with another meal. 41

This recipe can be accompanied by a cesar salad, white rice and plantain tostones. It is perfect for a more heavy entry that reaches you for lunch, you can accompany it with a natural fresh or any other you prefer.

Potato cake recipe: Ingredients: 1 Â˝ kg of white potato (preferably) 3 eggs 350 gr of serrano cheese 1 bar of butter 1 cup of evaporated milk Whole anise and salt

Preparation: Wash the potatoes, peel them and cut them into slices. It calculates to make the cuts neither so thick nor so thin since of this the cooking will depend, it tries that these slices are homogenous so that there is equality at the time of cooking. Prepare a source for the oven and spread it with butter. Place the potatoes in slices interspersed with small pieces of butter and form different layers trying to make them homogeneous. In a bowl, whisk the egg whites to the snow, pour the milk little by little and also the salt and anise. Now add this mixture to the source with the potatoes to cover them completely. Place the cheese on the cake in slices. Turn the oven to a temperature of 180 Â° C, let it heat for 15 minutes before placing the source. When this time has passed, introduce it and let it cook for 35 minutes. Check from time to time to avoid overcooking the potato cake. Controls the temperature of the oven. Remove the source from the oven and serve in square portions.

This recipe is perfect for a family day and very rich accompanied by some pure gravy or gravy or a New Year's Eve party with a red wine and a green salad.

Creole soup recipe: Ingredients: 500 grams of ground beef 200 grams of angel hair noodles 1 large onion, chopped into squares 2 tomatoes cut into squares 3 potatoes peeled and cut into squares 2 tablespoons ground chilli pepper 1 tablespoon ground garlic Salt and pepper to taste 1 cup of evaporated milk 6 cups of water Vegetable oil

Preparation: Start by preparing a dressing with onion, garlic and aji panca. Once the onion is browned, add the previously salted ground beef. When the meat is golden brown, add the tomatoes and stir. The preparation is salted. Add the cups of water and cook everything over low heat. When the first boil arrives, add the potatoes cut into squares. At about 8 or 10 minutes (when the potatoes are almost ready), the angel hair noodles are added. Cook the preparation by 7 to 8 minutes, until the noodles are cooked. Finally milk is added, and stirred. It is served in a deep tray. 45

This soup is perfect for a weekend family reunion, you can accompany it with a natural drink, it is perfect for those lovers of soups.

Potato and vegetable cream recipe: Ingredients: 2 tablespoons butter or 2 tablespoons margarine 1/2 cup chopped onion 1 cup reduced-sodium chicken broth 2 cups cubed potatoes 1/8 teaspoon salt 1/8 teaspoon pepper 1/4 cup flour 2 cups half-and-half or 2 cups milk 1 (10 ounce) package green giant young tender frozen mixed vegetables, in butter sauce

Preparation: Melt margarine in large saucepan or Dutch oven over medium heat. Stir in onion; cook 2 to 3 minutes or until crisptender. Add broth, potatoes, salt and pepper. Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally. In small bowl, combine flour and half-and-half; mix well. Stir into potato mixture; add frozen vegetables. Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is heatedly heated.

This dish is rich for a dinner with your partner accompanied by a wine or for a casual lunch with friends.

Purple porridge recipe: Ingredients: A knob of Flora Freedom Dairy-free spread/ butter 1/2 apple, peeled and finely diced 25g porridge oats 150ml calcium fortified almond milk 25g blueberries 1 tsp maple syrup

Preparation: Melt the butter/ Flora Freedom spread in a saucepan. Add the apple and sautĂŠ for 2 minutes Add the remaining ingredients, stir over the heat until bubbling and the blueberries have softened.

This delicious dessert is perfect after a full but light lunch, you can accompany it with some fruit.

australia 51

Prawn cocktail recipe: Ingredients: 400g cooked Atlantic shell-on prawn 4 Little Gem lettuces, washed and trimmed 5 heaped tbsp mayonnaise 5 tbsp tomato chutney 2 tsp Worcestershire sauce 2 tsp creamed horseradish tiny splash Tabasco sauce squeeze lemon juice paprika, for dusting 4 tsp snipped chive

Preparation: Peel all but 4 of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between 4 small glass bowls. Sprinkle the prawns over the lettuce and season with black pepper. Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread. 52

This entry is perfect for a lunch where you include light seafood and perfect for those who love seafood

Brunch recipe: Ingredients: 1 tbsp vegetable oil or sunflower oil 4 chipolatas 4 rashers streaky bacon 200g chestnut mushroom or button mushrooms, sliced 200g can haricot beans, drained 200ml passata 6 cherry tomatoes 1 tbsp tomato ketchup pinch of chili flakes (optional) 2-4 eggs (depending on how hungry you are) small handful parsley, chopped buttered toast, to serve

Preparation: Heat the oil in a large, deep frying pan. Add the chipolatas, cook until brown all over, then push to one side of the pan. Add the bacon to one part of the pan and the mushrooms to the other. Fry until the bacon starts to crisp and the mushrooms are golden. Tip the contents of the pan onto a plate. Tip the beans, passata and tomatoes into the frying pan. Add the ketchup and chili (if using), and season well. Bubble for 5 mins, then scatter the mushrooms over the top and nestle the chipolatas and bacon among the beans. Create two to four gaps in the beans (so you can see the base of the pan) and crack in the eggs. Cover the pan with a lid or baking tray and cook for 4-5 mins until the egg whites are cooked through but the yolks are still runny. Scatter with parsley and extra chili, if you like, and serve with hot buttered toast. 54

This dish can be made for a family reunion only for lovers of seafood and also for those who are very hungry.

Crocodile recipe: Ingredients: 400 grams crocodile meat, cut into 2cm Âž\'\' cubes 8 bamboo kebab skewers salt and pepper, as desired 30 milliliters lime juice 30 milliliters olive oil 1 tablespoon ORGRAN All Purpose Plain Flour 250 milliliters chicken stock 30 milliliters honey 30 grams brown sugar 1 tablespoon finely diced fresh ginger fresh herbs as desired for garnish

Preparation: Thread crocodile meat onto bamboo skewers. Season with salt and pepper. Pour lime juice over kebabs and place in fridge for about 1 hour. Drain and reserve residual lime juice for sauce. Pour olive oil in a frying pan. Heat over a medium heat. Place kebabs into frying pan. Fry kebabs for about 5 minutes. Turn and fry for a further 5 minutes. Do not overcook or crocodile may toughen. Set aside to keep warm. Place ORGRAN flour into frying pan. Gradually add chicken stock and blend well. Add reserved lime juice, honey, brown sugar and ginger. Bring to the boil, reduce heat and simmer for 2 minutes. Place kebabs onto serving plates. Pour sauce over kebabs. Garnish with fresh herbs. 56

This recipe is only for those who like the extreme, the strange or the new, accompanied by a green salad or just a bit of lemon juice.

Pumpkin soup recipe: Ingredients: 6 cups chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion 1/2 teaspoon chopped fresh thyme 1 clove garlic, minced 1/2 cup heavy whipping cream 5 whole black peppercorns

Preparation: Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup in small batches (1 cup at a time) using a food processor or blender. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

This soup is very rich and perfect if you are vegetarian, you can eat it for a light lunch or dinner, and you can accompany it with wine.

Tim tam recipe: Ingredients: For the cookies: 4 oz unsalted butter at room temperature (115 g) 4 oz granulated sugar (1/2 cup, or 115 g) 1 egg at room temperature 1 oz unsweetened Dutch-processed cocoa powder (1/3 cup, or 30 g) 5 1/2 oz all-purpose flour (1 cup, or 150 g) pinch of salt

For the Filling: 4 oz unsalted butter at room temperature (115 g) 4 oz powdered sugar (1 cup, or 115 g) 1 tbsp unsweetened Dutch-processed cocoa powder 1 tbsp malted drink powder (like Ovaltine or Horlicks) For the Coating: 10 oz milk or dark chocolate (280 g) 1 tbsp coconut oil

Preparation: To Make the Cookies: Combine the butter and sugar in the bowl of a large stand mixer fitted with a paddle attachment, and cream until pale and fluffy. Scrape down the bowl, and add the egg and continue beating until the egg is incorporate and the mixture lightens in color. Add the cocoa powder and beat until there are no lumps. Finally, fold through the flour and salt until it is all incorporated. The dough will be very soft. Scrape the dough out onto a piece of parchment paper. Add a second sheet of paper on top, and roll out the dough between the two sheets until it is a rectangle about 1/4-inch thick. Place the dough on a tray and freeze it for 30 minutes, or refrigerate it for 1-2 hours, until firm. Preheat the oven to 350 F (180 C). Line two baking trays with parchment paper. Cut the chilled dough into 28 small 1 1/4 in x 2 1/2 in rectangles. Place them in evenly spaced intervals on the baking sheets and bake for 10 minutes. Let the cookies cool completely at room temperature. To Make the Filling: Cream the butter until soft, then sift in the remaining ingredients and beat until light and fluffy. Spread a heaping teaspoon of filling on half of the cookies, or transfer the frosting to a piping bag and pipe an even layer of filling on half of the cookies. Top with the remaining cookies, then put in the refrigerator to chill while you make the coating. To Assemble: For the coating, place the chocolate and coconut oil in a heat-proof bowl and melt them together in the microwave in 30-second bursts, stirring after every 30 seconds to prevent overheating. Once the chocolate is mostly melted, remove and stir gently until smooth. Using a fork or dipping tools, dip a chilled cookie in the melted chocolate and place it back on the baking sheet. If you want to create a wavy pattern on top of the cookies, lightly press the tines of the fork or dipping tool to the top while the chocolate is still wet. Repeat until all of the cookies are dipped. Chill in the refrigerator, then devour! 60

This delicious dessert is perfect for greedy, or also if you want to make it for infant child as a sweet snack, you can accompany it with a coffee.