PASTA SALAD

Serves 4

310 g small shell-shaped pasta

3 cloves garlic

255 g yellow cherry tomatoes

255 g red cherry tomatoes

1 handful black olives, pitted

2 tablespoons fresh chives

1 handful fresh basil

cucumber

4 tablespoons white wine vinegar, or to taste

7 tablespoons extra virgin olive oil

sea salt

freshly ground black pepper

method

Bring a large pan of salted water to the boil.

Throw in the pasta and cloves of garlic, boil until al dente, drain and run under cold
water to cool.

Put the garlic to one side to use for the dressing. Put the pasta into a bowl. Chop the
tomatoes, olives, chives, basil and cucumber into pieces about half the size of the
pasta and add to the bowl.

Squash the garlic cloves out of their skins and mush in a pestle and mortar. Add the
vinegar, oil and seasoning.

Drizzle this over the salad, adding a little more seasoning to taste.

HAWAI CHICKEN SALAD

INGREDIENTS
2 (9 1/2 ounce) cans white meat chicken
1 (12 ounce) can crushed pineapple in syrup
8 ounces cream cheese
2 stalks celery

small onion, minced

2

salt and pepper

1 loaf Hawaiian bread, round
pecans, chopped (or coconut)

DIRECTIONS
Drain meat well and blot on paper towels to dry meat and drain
pineapple well.

1. Bring cream cheese to room temperature to soften and

chop celery and onion, med to fine.
2. Mix meat, pineapple, celery, onion and cream cheese in
large bowl,mix well with fork. Season to taste with salt and
pepper.
3. Cover and chill several hours or overnite is better. To serve
cut the center out of the bread and stuff with salad.
4. Chop the center bread that was removed into cubes.
Garnish with coconut or pecans.(I prefer pecans)serve on
party crackers and bread cubes.

Fish finger

Simply cut the fish into strips, coat in seasoned flour, lightly
beaten egg and then crushed cornflakes and saut until golden
and cooked through. Serve with our delicious tarta sauce

Sweet and sour sauce

Ingredients
1/3 cup white vinegar
4 tablespoons brown sugar/white sugar

 1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water
Preparation
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a
boil in a small pot. Mix together the cornstarch and water, add to the other
ingredients and stir to thicken.

Tomato and garlic sauce

Ingredients
2 plum tomatoes (see cooks' note, below)

 2 heads garlic, cloves peeled and halved lengthwise and any

green sprouts from center discarded
6 tablespoons extra-virgin olive oil
3/4 teaspoon hot red-pepper flakes
Preparation
Cut an X in bottom of each tomato and blanch in a large pot of boiling
water 10 seconds. Immediately transfer tomatoes with a slotted spoon
to an ice bath to cool, then peel, seed, and chop.
Cook garlic in oil in a small heavy pot over medium heat, stirring
occasionally, until golden, 3 to 5 minutes. Add tomatoes, red-pepper
flakes, and 1/2 teaspoon salt and simmer, covered, stirring
occasionally, 1 hour. Season with salt.

Mushroom sauce

30g butter

1 medium brown onion, finely chopped

1 garlic clove, crushed

200g Swiss brown mushrooms, thinly sliced

300ml pure cream

1. Step 1
Melt butter in a frying pan over medium heat. Add onion. Cook,
stirring, for 5 minutes or until softened. Add garlic and
mushrooms. Cook, stirring, for 3 to 4 minutes or until softened.
2. Step 2
. Bring to the boil. Reduce heat to medium-low. Simmer for 2 to
3 minutes. Stir in cream. Bring to the boil. Simmer for 10
minutes or until reduced by half. Season with salt and pepper.

Carrot soup

1 tablespoon olive oil

1 medium yellow onion, sliced
carrots, cut into 1/4-inch rounds
4 cup low-sodium chicken or vegetable broth
1 tablespoon grated ginger
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup heavy cream
tablespoons chopped fresh dill

Directions
1.

Heat the oil in a large saucepan over medium-high heat. Add the onion
and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.

2.

Stir in the carrots, broth, ginger, 1 teaspoons of the salt, and the pepper.
Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20
minutes. Let cool at least 10 minutes.

3.

Using a blender, puree the soup in batches until smooth. Return to pot and
rewarm over medium heat.

4.

Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold
in the remaining salt and the dill. Divide the soup among individual bowls and
top with the dill cream.

Potato soup
55g/2oz butter
425g/15oz potatoes, peeled and diced to 5mm/1/3in
110g/4oz onions, diced
1 tsp salt
freshly ground pepper
900ml/1pt home-made chicken stock or vegetable stock
120ml/4fl oz creamy milk
freshly chopped herbs to garnish
Preparation method
1. Melt the butter in a heavy saucepan. When it foams, add the potatoes and
onions and toss them in the butter until well coated.
2. Sprinkle with salt and a few grinds of pepper. Cover with a butter
wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat
for approximately 10 minutes.

3. Meanwhile, bring the stock to the boil. When the vegetables are soft but
not coloured add the boiling stock and continue to cook for about 10-15
minutes or until the vegetables are soft.
4. Add the milk and pure the soup in a blender or food processor. Taste and
adjust seasoning.
5. Serve sprinkled with a few freshly chopped herbs or some of the
following garnishes.

Fettucine cabonara

375g fresh fettuccine

100g bacon chopped

2 eggs, lightly whisked

2 egg yolks

1/2 cup (40g) finely grated parmesan

1/2 cup (125ml) thickened cream

Shaved parmesan, extra, to serve

Mixed salad leaves, to serve

Method
1. Step 1
Cook the pasta in a large saucepan of salted boiling water until al dente.
Drain well.
2. Step 2
Meanwhile, heat a medium frying pan over high heat. Add the pancetta
and cook, stirring occasionally, for 2-3 minutes or until just crisp.
Remove from heat.
3. Step 3
Whisk the eggs, egg yolks, parmesan and cream in a medium bowl until
well combined. Season with salt and pepper.
4. Step 4
Return the hot pasta to the pan. Add the bacon and pour over the egg
mixture. Gently toss until just combined (the heat of the pasta should
cook the eggs; do not overcook).
5. Step 5

Divide evenly among serving bowls. Top with shaved parmesan and serve
immediately with mixed salad leaves,
OREO Chocolate Pudding
Ingredients

1 pkg of regular Oreos

8 oz cream cheese, softened
1 large (5.9-ounce) pkg chocolate instant pudding
6 tbsp melted butter
16 oz cool whips
1 cup confectioners/powdered sugar
2 cup milk
Instructions
1.

Crush the whole package of cookies either with a food processor, or take
out your frustrations and do with a rolling pin.
2.
Save about 1 cup to sprinkle on top of dessert when it's done.
3.
In a small bowl mix remaining crumbs with melted butter.
4.
Press Oreo crumbs/butter mixture into bottom of 9X13 pan to form a
crust.
5.
Make chocolate pudding according to package directions and let it setup
in the fridge.
6.
Using electric mixer, mix half of Cool Whip, softened cream cheese, and
confectioners sugar in a large bowl.
7.
Spread the Cool Whip/cream cheese/sugar mixture on top of the oreo
crust.
8.
Spread the pudding over the previous layer, then your remaining half of
cool whip on top.
9.
Sprinkle with reserved Oreo crumbs on top.
10. Refrigerate until ready to serve.
11. Enjoy!

PIE BANANA
INGREDIENTS
Nutrition
Servings 8 Units US
1 (9 inch) pie crusts, baked
3 cups whole milk

cup white sugar

cup all-purpose flour

teaspoon salt

3 egg yolks, slightly beaten

2 tablespoons butter
1 teaspoon vanilla
3 bananas

DIRECTIONS
1. Have baked 9-inch pie shell ready.
2. In a large saucepan, scald the milk.
3. In another saucepan, combine the
sugar, flour and salt; gradually stir in
the scalded milk.
4. Over medium heat, stirring constantly,
cook until thickened.

5. Cover and, stirring occasionally, cook

for two minutes longer.
6. In a small bowl, have the 3 egg yolks,
slightly beaten, ready; stir a small
amount of the hot mixture into beaten
yolks; when thoroughly combined, stir
yolks into hot mixture.
7. Cook for one minute longer, stirring
constantly.
8. Remove from heat and blend in the
butter and vanilla.
9. Let sit until lukewarm.
10.
When ready to pour, slice bananas
and scatter in pie shell; pour warm
mixture over bananas.
11.
If desired, make a meringue
(you'll have 3 leftover egg whites) to
top the pie, or just let the pie cool until
serving.

For the Caramel

1 cup sugar
For the Custard
2 1/2 cups heavy cream
2 1/2 cups milk

 1 vanilla bean, split and scraped or 1 teaspoon pure

vanilla extract
1 cup sugar
6 large eggs
6 large egg yolks
Directions
1. Make the caramel: Prepare an ice-water bath; set aside. Divide sugar
evenly between two 4-cup charlotte molds; add 2 tablespoons water to
each and swirl to combine (do not stir). Place molds over low heat; cover,
and cook until sugar has dissolved.
2. Uncover molds and increase heat to high; cook, swirling, until sugar
mixture begins to caramelize. Remove from heat and immediately plunge
molds into ice-water baths to stop cooking, about 30 seconds. Swirl
caramel to evenly cover bottom of molds; set aside.
3. Preheat oven to 325 degrees.
4. Make the custard: Place cream, milk, and vanilla bean and seeds or
extract in a medium saucepan and heat over medium heat for 5 minutes.
5. Meanwhile, in a large bowl, whisk sugar with eggs and egg yolks until
light and fluffy. Remove vanilla bean from milk mixture; whisking
constantly, gradually add milk mixture to egg mixture. Strain and divide
custard evenly between both charlotte molds.
6. Place charlotte molds in a roasting pan. Add enough boiling water to
come halfway up the sides of the molds. Transfer pan to oven and bake
until custard is firm, about 45 minutes. Remove custards from pan and let
cool; transfer to refrigerator until chilled.
7. To unmold, run a sharp knife or offset spatula around the edge of the
custard; dip mold into hot water to help remove if necessary. Quickly
invert onto serving dish. Pour any remaining caramel around the custard;
serve.

garlic and chilli marinade