a CTMP Cookbook

Page 1

a CTMP Cookbook


Mocktails Virgin Cucumber Gimlet Ingredients 1.5 oz club soda 4-5 slices of muddled cucumber 1 oz fresh lime juice 1 oz simple syrup Instructions Combine all ingredients and shake with ice. Serve in a rocks glass over crushed ice. Garnish with a rolled cucumber slice.

Shirley Ginger Ingredients 4 cups Brooklyn Crafted Lemon Lime Ginger Beer ** 1 cup club soda 3 tbsp lime juice .25 cup grenadine Instructions Stir ginger beer, club soda, lime juice, and grenadine in a pitcher. Pour into tall glasses with ice. Garnish with lime rounds and or maraschino cherries. **Can be purchased on Amazon

Rosemary Blueberry Smash Ingredients 7-8 blueberries 1 rosemary sprig, stripped 1 oz honey syrup 1 oz fresh lemon juice, strained 4 oz sparkling mineral water Ice Instructions Gently muddle blueberries, rosemary leaves, and honey syrup in the bottom of a cocktail shaker. Add lemon juice and shake, covered, with ice vigorously for 10 seconds. Strain through a mesh strainer into a tall glass of fresh ice. Top with sparkling water and stir to incorporate.

For those who prefer to not add alcohol to their cocktails, here are some mocktails.


Mocktails Winter Shandy Ingredients 2 oz Spice 94 1 oz Spiced Apricot Ceylon Shrub* 2 tsp fresh lemon juice 1 barspoon sugar syrup 3 oz Erdinger Nonalcoholic beer ** Instructions Combine all ingredients in a glass with ice and stir to combine. Garnish with grapefruit zest and grated nutmeg. *Spiced Apricot Ceylon Shrub: Place 5 green cardamom pods, in a pan and dry fry until toasted and tinged brown. Transfer to a large saucepan and add 1.25 cups of Ceylon tea, 1 cup of dried apricots, 3 cups superfine sugar, 1.5 tsp black pepper, and .5 tsp salt and bring to a boil. Remove from heat and leave to cool. Add the vinegar, then strain and bottle the shrub. **Can be purchased on Amazon

Blueberry Mojito Ingredients 6-8 mint leaves Handful of fresh blueberries 2 oz of lime juice 2 oz of simple syrup Splash of club soda Instructions Lightly muddle blueberries. Add all ingredients and ice in a shaker. Shake and serve.


Cocktails Whiskey Sour Ingredients 2 ounces (4 tablespoons) bourbon whiskey* 1 ounce (2 tablespoons) fresh lemon juice 3/4 ounce (1 1/2 tablespoons) pure maple syrup (or simple syrup) Garnish: Orange peel and a cocktail cherry Ice, for serving Instructions Add the bourbon whiskey, lemon juice, and syrup to a cocktail shaker. Fill with a handful of ice and shake until very cold. Strain the drink into a lowball or Old-Fashioned glass. Serve with ice, an orange peel and a cocktail cherry.

* preferable a sweeter flavor of bourbon

Gin Fizz Ingredients 2 ounces (4 tablespoons) gin 3/4-ounce (1 1/2 tablespoons) lemon juice 1/2-ounce (1 tablespoon) maple syrup or simple syrup 1 egg white Garnish with lemon twist (optional) Soda water Instructions Place the gin, lemon juice, syrup, and egg white in a cocktail shaker. Shake vigorously for 15 seconds. Fill the shaker with ice and shake for 30 seconds until cold. Strain the drink into a glass and top with the soda water, the egg white foam forms on top. If desired, garnish with a lemon twist. Serve immediately.

For those that need a little something “else� in their drinks, here are the cocktails!


Cocktails Jack Frostie Ingredients 1 oz. Triple Sec 1 oz. Sour Mix 1/2 oz. Blue Curacao 1 oz. (30ml) Coconut Tequila Ice Garnish: Coconut Flakes/Lime Slice Instructions Add ice, coconut tequila, triple sec, sour mix and blue curacao in blender and combine until smooth. Rim edge of serving glass with coconut flakes and pour mix inside. Garnish with a lime slice.

Adios My Friend! Ingredients 1 oz. Vodka 1 oz. Rum 1 oz. Gin 1 oz. Tequila 2 oz. Sweet & Sour Mix 1 oz. Lemon Lime Soda 1 oz. Blue Curaรงao Garnish: Lemon Slice, Cherry Instructions Fill a glass with ice and pour in vodka, rum, gin, tequila sweet & sour, lemon lime soda and blue curaรงao. Stir to mix. Garnish with a lemon slice and cherry.

Passion Fruit Martini Ingredients 1 1/2 ounces vanilla-flavored vodka 1/2 ounce passion fruit liqueur (such as Passoรฃ or De Kuyper) 1 ounce passion fruit puree 1/2 ounce lime juice, freshly squeezed 1/2 ounce vanilla simple syrup 2 ounces sparkling wine, chilled Garnish: 1/2 passion fruit Instructions Add all ingredients except sparkling wine into a shaker with ice and shake vigorously until well-chilled. Strain into a chilled coupe glass. Garnish with a passion fruit half. Serve with a sparkling wine sidecar (on the side).


Cocktails Old Cuban Ingredients 1½ oz. Aged Rum ž oz. Fresh Lime Juice 1 oz. Simple Syrup (1:1) 2 dashes Angostura Bitters 6-8 Mint Leaves 2 oz. Dry Sparkling Wine Garnish with mint leaf Instructions Combine all the ingredients expect the sparkling wine in a shaker and fill with ice. Shake to chill. Double-strain into a chilled glass, top with the sparkling wine and garnish with mint leaf.

French 75 Ingredients 1 ounce gin 1/2 ounce lemon juice, freshly squeezed 1/2 ounce simple syrup 3 ounces Champagne (or other sparkling wine) Garnish: lemon twist Instructions Add all the ingredients except the Champagne into a shaker with ice and shake until well-chilled. Strain into a Champagne flute.


Other Beverages Recipe for

Mulled Wine

Mark Condon

Ingredients 1.5 Liters of Red Wine (2 bottles Cabernet or Pinot Noir) 250 grams Sugar (9 oz) 2 Cinnamon Sticks

Serves: 12

Zest of 1 lemon

Prep Time: 15 minutes

Zest of 1 Orange

Cooking Time: 5 minutes

2 Cloves

Oven Temperature: N/A

2 Star Aniseed pods 1 oz Approx. of fresh ginger sliced

Pinch of Nutmeg Instructions 1 Orange (to decorate)

Mix all ingredients in saucepan Bring to boil and Simmer while stirring for 5 minutes Filter through a strainer Serve hot / with a slice of orange per glass This Hot drink will certainly put you in a festive mood after a nice Christmas Stroll out in the cold!


Other Beverages Recipe for

Spanish Hot Chocolate

Kate Nielsen

Instructions Grate 100g good chocolate into a pan with a couple of mugfuls of milk, a long strip of orange zest and a grind of nutmeg. Warm slowly until chocolate has melted then bring to the boil and whisk until frothy Discard the orange peel and serve with a blob of cream and a cinnamon stick to stir


Starters / Appetizers Cumin Spiced Chicken Meatballs Ingredients FOR THE MEATBALLS Cooking spray 1 lb. ground chicken 1 large egg 1/2 c. freshly grated Parmesan 1/4 c. panko breadcrumbs 2 tbsp. low-sodium soy sauce 3 cloves garlic, minced 1 tsp.

cumin Kosher salt Freshly ground black pepper Pinch crushed red pepper flakes FOR THE DIPPING SAUCE 1/2 c. mayonnaise 2 tbsp. hot sauce

2 tsp. honey 1/2 tsp. cumin

Instructions

Preheat oven to 400°F/200°C and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, egg, Parmesan, panko, soy sauce, garlic, and cumin. Season with salt, pepper, and a pinch of red pepper flakes. Roll mixture into 16 meatballs and place on prepared baking sheet. Bake until golden and cooked through, about 15 minutes.


Starters / Appetizers Parmesan Crusted Brussels Sprouts Ingredients 1 lb. Brussels sprouts, trimmed and halved 1/2 c. flour 2 Eggs, beaten 3/4 c. panko breadcrumbs 1 c. freshly grated Parmesan 2 tbsp. olive oil 1 tsp. salt 1/2 tsp. garlic powder 1/4 tsp. cayenne

Caesar dressing, for dipping (optional) Instructions Preheat oven to 400°F/200°C .Grease a large baking sheet with nonstick cooking spray or olive oil. Add flour to a medium shallow bowl and eggs to a separate medium shallow bowl. In a third shallow bowl, whisk together panko breadcrumbs, Parmesan, olive oil, salt, garlic powder and cayenne. Working in batches, toss brussels sprouts in the flour until fully coated then dunk in eggs. Dredge in panko mixture then place on baking sheet. Bake until golden and crispy, about 25 minutes. Serve immediately with Caesar dressing, if using.


Starters / Appetizers Brie & Green Bean Bundles * Ingredients 1 lb. green beans, trimmed 1 (8-oz.) tube refrigerated Crescent dough 2 tbsp. extra-virgin olive oil 1 (9.5-oz.) wheel brie, cut into small squares 2 tbsp. melted butter Kosher salt Freshly ground black pepper

Instructions

Preheat oven to 375°F/190°C and line a large baking sheet with parchment paper. In a large pot of boiling salted water, cook green beans until bright green, 3 minutes. Using a slotted spoon, remove from water and place into a bowl of ice water. Drain. Unroll crescent dough and divide into triangles and place on prepared baking sheet. Top with a slice of brie and small bunch of green beans. Wrap tip of triangle over green beans and press to seal. Brush with melted butter and season with salt and pepper. Bake until golden and crescents are baked through, about 20 minutes.

* can also substitute the green beans for asparagus


Starters / Appetizers Antipasto Squares Ingredients Cooking spray 2 (8-oz.) tubes crescent dough 1/2 lb. deli ham 1/4 lb. pepperoni 1/2 lb. sliced provolone 1/4 lb. sliced mozzarella 1 c. (16-oz.) jar sliced pepperoncini 2 tbsp. extra-virgin olive oil 1/4 c. freshly grated Parmesan

1 tsp. dried oregano

Instructions Preheat oven to 350° F / 175° C and grease a 9"-x-13" baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams. Layer ham, pepperoni, provolone, mozzarella, and pepperoncini. Unroll remaining tube of crescent dough and place on top of pepperoncini. Pinch together seams to seal. Brush oil all over top of crescent dough, then sprinkle with Parmesan and oregano. Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.) Let cool at least 15 minutes before slicing into squares.


Starters / Appetizers Recipe for

castagne

Calzoncelli di

Chiara Naccarati

Instructions Make the dough. In a bowl, combine the flour with the sugar. Mix in the butter, eggs and white wine. On a clean surface, knead until you have a smooth dough (5-10 min). Note: dough needs to be soft and elastic. Put the dough back in the bowl and cover with a clean towel.

Serves: 8 Prep Time: 1hr Cooking Time: 15-20 Oven Temperature: N/A

Make the filling. In a separate bowl, combine the chestnut flour with the rest of filling ingredients. Taste and adjust according to own preferences.

Ingredients

Note: filling needs to be creamy but firm, not runny (an example of right texture is peanut butter).

500 gr plain flour

Now the fun part, make the pastries!

½ spoon sugar

You are aiming at making little pastries, same in size and shape as ravioli pasta.

3 eggs

This is how to do it: I use a pasta making machine, but you can do it with a rolling pin as well (a little more of a faff though). Roll out the dough into 2 x 2-3 mm thick sheets (5 cm width more or less). Put one spoon of filling into the center of one sheet.

For the dough: 50 gr softened butter

100 mL white wine (may need a little more/less according to how much your flour absorbs) For the filling (note - spice doses are indicative – Italians cook with their mouth as much as with their scale): 250 gr of chestnut flour (I use fresh chestnuts, but it is a bit of a faff to prep them –> boil, peel, grind)

Cover with the second sheet and, using a ravioli cutter, cut out the pastries. Lay onto a flour dusted surface.

4 spoons sugar

Heat a generous amount f sunflower oil into a skillet. Oil needs to be piping hot (130 ⁰C)

A pinch of cinnamon

Deep fry pastries in a single layer for 2-3 minutes on each side, or until light gold

25 mL coffee

Use a skimmer to remove from the oil and lay on a plate lined with kitchen paper.

2 level spoons of cocoa powder

Allow to cool then dust generously with powdered sugar

What else will you need?

3 spoons honey A pinch of ground cloves 25 mL rum 50 mL milk Powdered sugar to decorate; pasta making machine (optional); rolling pin; ravioli cutter; sunflower oil


Starters / Appetizers Recipe for

Perfect Puffy Pastries

Neelima

Instructions STUFFING RECIPE Firstly, in a large pan, heat oil and add cumin seeds.

Further add onions, ginger-garlic paste and green chilli

Serves: Creates 8-10 puffs

Sauté till the onions turn translucent.

Prep Time: 1 hour

Furthermore, add mix vegetables and salt. (You could add chicken, paneer optional)

Cooking Time: 30 minutes Oven Temperature: Warm on the knob

Sauté for 2 minutes. Now cover and simmer for 10 minutes till the vegetables get cooked well.

Ingredients

Additionally, add turmeric, red chili powder, pepper (Add Indian spices if you have any optional).

2 tsp oil

Sauté for a minute till they turn aromatic.

½ medium sized onion, finely chopped

Further add boiled potato and mix well. (Optional you could add grated cheese)

1 green chilli, finely chopped

Also add coriander leaves and keep the stuffing aside.

½ cup peas

PUFF INSTRUCTIONS Take a pastry ready roll sheet. Cut to rectangle pieces Place the prepared stuffing in the center and fold half, press and seal the sides. Place them in a baking tray and brush the puffs with butter for more golden color. Bake the puffs in preheated oven at 140 degrees for 25 minutes. Finally, Perfect Puffy Patties are ready to serve with tomato sauce.

½ tsp cumin seeds

1 tsp ginger-garlic paste ½ cup beetroot, finely chopped 1 carrot, finely chopped 5 beans, finely chopped

½ tsp turmeric ½ tsp red chili powder salt to taste 2 medium sized potato, boiled, peeled & mashed 2 tbsp coriander leaves, finely chopped Puff Pastry Ready Rolled Sheet 320G


Mains / Entrees Recipe for

Cowboy Hash

Powelli

Ingredients Mince Beef Oxtail Soup

Serves: Loads

Beans

Prep Time: None

Sweetcorn

Cooking Time: 15 minutes

Rice

Oven Temperature: Warm on the knob

Bread Chilli powder Salt/Pepper Garlic Mixed herbs

Instructions Brown the beef in a pan

Add in the onions and fry for few more mins Stir in soup, beans and sweet corn simmer for 15 mins Add salt/pepper, herbs, garlic and some chili powder if you like a bit of a kick While above is simmering, cook the rice (boil in a bag – Uncle Bens 10 mins)

Serve hash with rice and side of bread Easy, quick, warming, delicious and filling. Enjoy!!!


Mains / Entrees Creamy Butternut Squash Risotto with Blue Cheese and Pancetta Recipe for

Instructions

Scott Thomas

Serves: 0

0

Pre heat oven to 400 F /200 C

Prep Time: 10 mins

Quarter your butternut squash lengthwise, then season with sea salt and pepper. Roast for about 30-45 minutes, or until the squash is softly cooked.

Cooking Time: 1 hour Oven Temperature: 4000F /2000C

Bring the chicken stock to a low boil in a large pot. Heat a large skillet to medium low heat and add the diced pancetta. Cook while stirring occasionally for about 8-10 minutes or until the fat has rendered out of the pancetta and starts to crisp. Add the sage leaves to the pancetta and fry for 1 minute on each side or longer to desired crispness.

Ingredients 1⁄2 butternut squash (medium sized) 3 to 4 ounces pancetta 1.5 cups arborio rice 6 cups chicken stock 1 cup dry white wine

With a slotted spoon remove the pancetta and sage leaves from the skillet and set aside.

2 ribs celery finely diced

Add about 1 tbsp of oil to the skillet and cook diced celery and onion and season with salt and pepper. Sauté the veggies for a couple of minutes (until they begin to soften).

2 ounces blue cheese crumbled

Add the rice to the skillet and stir to ensure every grain is well covered with oil, then continue to heat the rice until it turns from white to translucent.

Sea salt and fresh ground black pepper

When the rice is translucent, add the wine and cook until it is mostly absorbed by the rice. Add 2 cups of hot chicken stock and stir to combine everything. With the heat on low, let the rice sit and cook until the liquid is mostly absorbed. Add another 1 cup of chicken stock and let the rice sit and cook until the liquid is mostly absorbed. Continue adding stock (1 cup) at a time to use the remaining stock. Cut butternut squash into small pieces and stir into the rice.

Fold in the cooked pancetta, sage leaves and crumbled blue cheese or simply sprinkle on top of the risotto 5

1⁄2 onion finely diced 8 sage leaves (fresh whole; not chopped) 1 Tablespoon cooking oil plus more for frying the sage


Mains / Entrees Ellen’s Smoky Chickpea Buddha Bowl Recipe for

Dan Webb

Ingredients 1 Romaine Lettuce 1/4 Red Cabbage

Serves: 2

Variety of Peppers

Prep Time: 20 minutes

Cucumber

Cooking Time: 30 minutes

Celery

Oven Temperature: 4000F /2000C

Carrot Cherry Tomatoes 1 tsp Dried Rosemary 1 tsp Garlic Granules 1 Vegetable Stock Cube Tamari 50ml Liquid Smoke 1 tbsp Smoked Paprika Nutritional Yeast 2 large potatoes 1 tin of chickpeas 1 tbsp Tomato Ketchup 2 tbsp Houmous

Instructions Open, drain and rinse tin of chickpeas and marinade in liquid smoke, tamari, smoked paprika, ketchup, garlic granules and nutritional yeast (add siracha if spice required) for 30-60 minutes Dice potatoes and place in Air Fryer or Oven with a dash of rapeseed oil, and sprinkle over the garlic, rosemary and vegetable stock and cook for 20-30 minutes

Cook chickpeas in oven, temperature 200C for 20-30 minutes until crispy Slice all salad items and add to a large bowl

Balsamic Glaze (optional)

Add cooked chickpeas on top of salad items

Sauerkraut (optional)

Remove cooked potatoes and place on the side of the bowl

Green and black olives (optional)

Add optional extras if required Drizzle with houmous and/or balsamic glaze to serve


Mains / Entrees Recipe for

John Masterson

California Chicken

Ingredients ž cup of balsamic vinegar 1 teaspoon garlic powder

Serves: 4

2 tablespoons of honey

Prep Time: 20 minutes

2 tablespoons of extra virgin olive oil

Cooking Time: 20 minutes

2 teaspoons Italian seasoning

Grill: Grilled medium-high

Salt and pepper to taste 4 chicken breasts 4 slices of mozzarella 4 slices of avocado 4 slices of tomato 2 tablespoons of freshly sliced basil Balsamic glaze

Instructions In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil and Italian seasoning. Season with salt and pepper to taste. Pour over chicken and marinate for 20 minutes. When ready to grill, heat grill to medium-high. Oil grates and grill chicken until charred and cooked through, roughly 8 minutes per side. Top chicken with mozzarella, avocado and tomato. Cover grill to melt, roughly 2 minutes. Garnish with basil and drizzle with balsamic glaze.

Enjoy!!!


Mains / Entrees Roast Chicken, Mushroom, and Bacon Risotto Recipe for

Serena Barker

Instructions Pre-heat the oven to 220o / 200o (fan) Cook the rice according to packet instructions – once cooked put at the bottom of a large casserole / Pyrex dish (leaving enough space for the topping) and using the handle of a wooden spoon, make a few indentations in the rice (to allow the sauce to soak through easier) Whilst the rice is cooking fry the mushrooms and bacon in a little butter or oil (rapeseed/vegetable) until cooked. Add the cooked roast chicken, mix together and turn heat down to warm through, add a little black pepper as desired.

Create the Roux by melting the butter in a saucepan, add the flour and once combined, cook for 3-4 minutes stirring all the time. Add the milk and whist together until the flour mixture and the milk are combined. Add the chicken stock pot and keep stirring until the sauce thickens. Pour the sauce into the chicken and bacon mixture and combine. In the casserole dish, cover the rice with the sauce mixture and top with the grated cheese.

Serves: 4-5 Prep Time: Cooking Time: Oven Temperature: 4250F /2200C Ingredients Main Ingredients: 400g left over roast chicken (or 4 pre-cooked roast chicken breast fillets) – cut into pieces 250g chestnut mushrooms – cut into quarters or thickly sliced 400g unsmoked back bacon (or other bacon of your choice!) – fat removed, cut into strips / pieces 250g mature cheddar cheese – grated 2 – 3 cups long grain rice Black Pepper

Put in the oven for approximately 30 minutes, until the cheese has melted and turned a little brown.

For the Roux (sauce): 50g Butter

Eat on its’ own – or serve with salad!

50g Plain Flour Approx. 700ml Semi Skimmed Milk Chicken Stock Cube / Knorr Stock Pot


Mains / Entrees Recipe for

Casserole

Broccoli Cheddar

Chris Johnson

Instructions Blanch the broccoli florets: Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking. Cook the bacon: While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.

Make the egg mixture: Preheat oven to 425°F (220°C). Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese. Assemble the casserole: Place the blanched broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli.

Serves: 5 as a main course, 10 as a side Prep Time: 15 minutes Cooking Time: 55 minutes Ingredients 2 pounds (900g) broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery) and crowns cut into florets (about 8 cups of broccoli florets) 2 strips thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips 5 large eggs, beaten 1/3 cup (43g) all-purpose flour 1/2 cup (118 ml) heavy cream 1 cup (236 ml) whole milk 2 to 3 teaspoons freshly ground black pepper (1 to 2 teaspoons if using fine ground black pepper) 1/2 teaspoon salt

Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese. Bake for 25 to 40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.

2 teaspoons Dijon mustard 8 ounces (225g) cheddar cheese, grated


Mains / Entrees Recipe for

Chicken Fajita Pie

Luke Barfield

Instructions Preheat oven to 2000C (fan 1800C/gas mark 6) and line the base of a 24cm springform cake tin with baking parchment. Spray a large frying pan with low-calorie cooking spray and place over a low heat. Add the chicken strips and cook for 2-3 minutes. Add the peppers and onions to the frying pan, and then add the spices, season with salt and pepper and mix well. Stir in the passata and kidney beans in chili sauce and leave to simmer gently for 15 minutes. When the chicken is cooked, put a layer of chicken mix in the base of the lined tin, followed by a wrap, then another layer of chicken mix and another wrap, before finishing with a final layer of chicken mix. Top with chunks of the mozzarella and sprinkle over the grated cheddar. Place in the oven and cook for 25 minutes until golden, then serve.

Serves: 4 Prep Time: 10 minutes Cooking Time: 45 minutes Oven Temperature: 2000C Ingredients Low calorie cooking spray 3 chicken breasts (skin and visible fat removed), cut into thin strips 2 large yellow and/or red peppers, deseeded and thinly sliced 2 large onions, thinly sliced 1 tbsp ground cumin ½ tbsp ground coriander 1 tsp mild chili powder ½ tsp dried chili flakes (optional) Sea salt and freshly ground black pepper 1 x 500g carton passata 1 x 395g tin kidney beans in chili sauce 2-low calorie tortilla wraps (cut to fit the fin if necessary) 70g low-fat mozzarella 40-g reduced fat cheddar, finely grated


Desserts Recipe for

Fudge

Chocolate Pistachio

Kate Nielsen

Instructions Break up 350g dark chocolate into a pan Add 400g condensed milk Add 2 tablespoons of butter Melt together Add 150g broken pistachios Mix until it thickens Pour into a tray and cool in the fridge

Serves: 4 Prep Time: 10 minutes Cooking Time: N/A Oven Temperature: N/A


Desserts Chocolate Munchie Cake with Cranberries Recipe for

Kate Nielsen

Instructions Grease a loose based dish 15cm Break 125g dark chocolate into a bowl and melt Add 125g butter and 2 tablespoons double cream then allow to cool Add half a beaten egg

Add 125g broken digestive biscuits, 25-50g dried cranberries, and 50g toasted flaked almonds Pour into dish Chill in fridge for at least 1 hour

Serves: Prep Time: Cooking Time: N/A Oven Temperature: N/A


Desserts Recipe for

Cookies

Shortbread Cutout

Steve Nathan

Instructions Preheat oven to 300 degrees In separate bowl, sift flour and salt

Serves: 1-12

Cream butter by placing in a mixer and beat with paddle 3-5 min, scraping down sides

Prep Time: 1 hour

Slowly add sugar to mix, a bit at a time and beat until pale & fluffy (about 2-3 min)

Cooking Time: 12-15 mins Oven Temperature: 3750F /1900C

Chill dough in plastic wrap for 30 min in fridge

Ingredients

Roll out dough on a dusted surface (flour or sugar) into a rectangle 1/8 to ¼ inch thick

2 cups All Purpose flour

Cut into festive shapes and place on parchment paper on a cookie sheet

1 cup (2 sticks) butter

Bake until golden brown, about 12 min depending on thickness and oven calibration Cool on wire rack Either enjoy as is, or frost with icing favorite can (or mix confectioner’s sugar and milk/ cream until desired thickness

1 ¼ tsp Kosher salt

¾ cup confectioners’ sugar (powdered)


Desserts Chocolate Chocolate Mint Chip Cookies Recipe for

Heather Angeles

Instructions Preheat oven to 350°F / 180°C and line a cookie sheet (or two) with parchment paper.

Serves: 4 dozen

In a small bowl, combine flour, baking soda, salt, and cocoa powder. Mix with a fork or small whisk.

Prep Time: 10-15 minutes

In a large bowl / Kitchen Aid, beat butter, white sugar, and brown sugar until fluffy. Add eggs and vanilla and beat until combined.

Oven Temperature: 350°F / 180°C

Slowly add the dry ingredient mixture (small bowl) to the wet ingredient mixture (large bowl) and, using a Kitchen Aid or hand mixer, beat until completely combined. Using a spatula, stir in the chocolate mint morsels. Using a cookie scoop or spoon, roll the dough into 2 inch / 5 cm balls and place 1 inch / 2.5 cm apart on the parchment paper. Tip: keep hands wet to help keep the dough from sticking.

Cooking Time: 8-10 minutes

Ingredients 1 cup / 227 mL salted butter, softened ¾ cup / 171 mL white sugar ¾ cup / 171 mL brown sugar 2 eggs 2 tsp. / 10 mL vanilla extract 2 cups / 454 mL flour 2/3 cup / 152 mL unsweetened cocoa powder

Bake for 4-5 minutes then rotate the cookie sheet 180 degrees in the oven and bake an additional 4-5 minutes.

¾ tsp. / 3 mL baking soda

Upon taking them out of the oven, let them cool for 2 minutes on the cookie sheet before transferring them to the cooling rack.

Winter Dark Chocolate & Mint Morsels

Store in airtight container up to a week or put in the freezer to pace yourself from eating them all in one sitting. Enjoy!

¼ tsp. / 1 mL salt 10-ounce bag Nestle Toll House


Desserts Recipe for

Eggnog Bundt Cake

Ingredients Eggnog Bundt Cake Ingredients 1 Box Duncan Hines Yellow Cake Mix (18.25 ounces) 1 box Instant Vanilla Pudding 4 Large Eggs (lightly whisked) 1 cup Egg Nog ½ cup Vegetable oil 1/2 teaspoon Cinnamon ½ teaspoon Nutmeg ½ teaspoon Rum Extract 1 teaspoon Vanilla

April Adams

Serves: 12 Prep Time: 20 minutes Cooking Time: 35-45 minutes Oven Temperature: 350°F / 180°C

Buttered Rum Glaze Ingredients 2 tablespoons Unsalted Butter ½ cup Granulated Sugar ¼ cup Rum ¼ cup Water Eggnog Icing Ingredients 2 ounces Ghirardelli White Chocolate 2 tablespoons melted Unsalted Butter 2 cups Confectioner’s Sugar ¼ cup plus 2 tablespoon of Egg Nog 1/8 teaspoon Nutmeg Dash of Cinnamon (just a dash or icing will appear too brown) Decoration Ingredients Cranberries and rosemary sprigs

Instructions continued on next page


Desserts Recipe for

Eggnog Bundt Cake

April Adams

Instructions Eggnog Bundt Cake Instructions Preheat oven to 350 o F/180oC Grease Bundt with PAM just before you put batter in it, so oil does not run to bottom of the pan. Combine all ingredients with mixer on low setting until incorporated. Mix on medium setting for two minutes. Pour into prepared pan. Bake for 35- 45 minutes. Cake is ready when toothpick inserted comes out with a few moist crumbs. Buttered Rum Glaze Instructions Immediately prepare glaze by melting butter with sugar, rum and water. Poke holes with toothpick in bottom of cake and baste repeatedly with about half the glaze. Try not to get glaze between the cake and the pan so it doesn’t stick. After about 10 minutes, loosen sides with thin knife. Invert onto plate and poke holes discreetly in top with toothpick. Warm glaze again slightly and baste top and sides. Clean the edges of your plate. Eggnog Icing Instructions Prepare icing by melting butter and chocolate on low microwave setting stirring every 30 seconds. Combine with powdered sugar and eggnog. Pour glaze over top and let cool. Decoration Instructions Place cranberries and rosemary sprigs at intervals on top of icing.


Desserts Recipe for

Yule Log

Katie Dennis

Ingredients FOR THE CAKE 6 large eggs (separated) 150 grams caster sugar 50 grams cocoa powder 1 teaspoon vanilla extract 5 teaspoons icing sugar (to decorate)

Serves: 12 fat slices

FOR THE ICING 175 grams dark chocolate (chopped) 250 grams icing sugar 225 grams soft butter 1 tablespoon vanilla extract Instructions Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF. In a large, clean bowl whisk the egg whites until thick and peaking, then, still whisking, sprinkle in 50g / ¼ cup of the caster sugar and continue whisking until the whites are holding their peaks but not dry. In another bowl, whisk the egg yolks and the remaining caster sugar until the mixture is moussy, pale and thick. Add the vanilla extract, sieve the cocoa powder over, then fold both in. Lighten the yolk mixture with a couple of dollops of the egg whites, folding them in robustly. Then add the remaining whites in thirds, folding them in carefully to avoid losing the air.

Instructions continued on next page


Desserts Recipe for

Yule Log

Katie Dennis

Instructions Line a Swiss roll tin with baking parchment, leaving a generous overhang at the ends and sides, and folding the parchment into the corners to help the paper stay anchored. Pour in the cake mixture and bake in the oven for 20 minutes. Let the cake cool a little before turning it out onto another piece of baking parchment. If you dust this piece of parchment with a little icing sugar it may help with preventing stickage, but don’t worry too much as any tears or dents will be covered by icing later. Cover loosely with a clean tea towel. To make the icing, melt the chocolate – either in a heatproof bowl suspended over a pan of simmering water or, my preference, in a microwave following the manufacturer’s guidelines – and let it cool. Put the icing sugar into a processor and blitz to remove lumps, add the butter and process until smooth. Add the cooled, melted chocolate and the tablespoon of vanilla extract and pulse again to make a smooth icing. You can do this by hand, but it does mean you will have to sieve the sugar before creaming it with the butter and stirring in the chocolate and vanilla.

Sit the flat chocolate cake on a large piece of baking parchment. Trim the edges of the Swiss roll. Spread some of the icing thinly over the sponge, going right out to the edges. Start rolling from the long side facing you, taking care to get a tight roll from the beginning, and roll up to the other side. Pressing against the parchment, rather than the tender cake, makes this easier. Cut one or both ends slightly at a gentle angle, reserving the remnants, and place the Swiss roll on a board or long dish. The remnants, along with the trimmed-off bits earlier, are to make a branch or two; you get the effect by placing a piece of cake at an angle to look like a branch coming off the big log.


Desserts Recipe for

Russian Tea Cakes

Rose Cares

Instructions Preheat oven to 350°F / 180°C and line a cookie sheet (or two) with parchment paper. In a small bowl, combine flour, baking soda, salt, and cocoa powder. Mix with a fork or small whisk.

Serves:

Preheat oven to 375°. Line two cookie sheets with parchment paper.

Cooking Time: 7-8 mins

Mix butter, ½ cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.

Prep Time: Oven Temperature: 375°F / 190°C

Ingredients 1 cup unsalted butter softened 1/2 cup powdered sugar 1 teaspoon vanilla

Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.

2 1/4 cups all-purpose flour

Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated.

3/4 cup finely chopped nuts pecans, walnuts, or almonds

Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.) You can freeze these cookies or make them up to 4 days ahead of serving

1/4 teaspoon salt

Powdered sugar for rolling


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