Kitchenette

Ingredients     1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 2/3 cup creamy peanut butter 1 large egg 2 cups all-purpose baking mix 2/3 cup almond toffee bits 2/3 cup coarsely chopped peanuts 2/3 cup milk chocolate morsels 10 ounce vanilla caramels 2 to 3 tablespoons whipping cream 1/2 teaspoon vanilla extract 2/3 cup milk chocolate morsels, melted Directions TIP: The chocolate drizzle on the cookies will harden as it cools Preheat oven to 350°. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Add egg, beating until blended. Add baking mix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels. Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatten dough with hand. Bake at 350° for 10 to 12 minutes or until golden brown. Cool cookies on baking sheets 1 minute; remove cookies to wire racks. Microwave caramels and 2

READY IN: 25mins Ingredients 1 cup butter (only real butter can be used in this recipe) 1 cup sugar 1⁄4 cup water 1⁄2 teaspoon salt 3 semi-sweet chocolate baking squares or 1⁄2 cup chocolate chips 1 cup coarsely broken pecans Directions In heavy saucepan, combine butter, sugar, water, and salt. Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy! Immediately pour into ungreased 13"x9" pan. Cool until hard. Melt chocolate over hot, but not boiling water. Spread over toffee; sprinkle with nuts, pressing them into chocolate. Let stand 2-3 hours or chill 30 minutes. Break into bite-size pieces.

Ingredients 1.5kg fresh skinless turkey breast, trimmed 500g fresh chorizo sausages 1 cup dried breadcrumbs 1 bunch English spinach, stems removed 5 sheets frozen puff pastry, partially thawed 1 egg, lightly beaten 275g jar jellied cranberry sauce Broccolini rice (see note), to serve Method Using a sharp knife, cut turkey along 1 long side (do not cut all the way through). Open up turkey to lay flat. Using a meat mallet or rolling pin, flatten until 1cm thick. Discard chorizo casings. Crumble chorizo and combine with 1/2 the breadcrumbs. Using damp hands, spread chorizo mixture over turkey. Roll up turkey, from 1 long side, to form a log. Refrigerate until required. Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper. Place spinach in a colander over sink. Run hot water over leaves until just wilted. Drain. Squeeze excess water from leaves. Pat dry between pieces of paper towel. Set aside. Place 1 pastry sheet on a board. Br

Ingredients For the cake: 2 oranges 6 large eggs 1 and 1/2 cups granulated sugar 2 cups almond meal/flour 1/2 cup cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt For the glaze: 3/4 cup semi-sweet chocolate chips 1 tablespoon honey 3 tablespoons unsalted butter 1 tablespoon Cointreau or Grand Marnier Instructions Preheat oven to 350°F. Place oranges in a pot, cover with water, bring to a boil and allow to simmer for 1-1 1/2 hours, until fork tender. Cool, cut open and remove pips/seeds if any. Place oranges in a food processor and puree until pulpy. Add remaining ingredients, and blitz until completely incorporated. Grease a square pie pan with butter, and line with parchment paper. Pour batter into pan, and place in oven for 50-60 minutes, or until middle of cake is firm to the touch. Allow to cool to room temperature before un-molding. Place ingredients for glaze in a heat-proof bowl over a saucepan of barely s

Serves 4 The really delicious prepared pesto, easily found in grocery stores even when basil isn't in season.  Layered on crispy French bread with fresh cherry tomatoes, sautéed chicken, and mozzarella cheese, it's probably one of the fastest things (like 20 minutes fast) to make for dinner that everyone at the table will be on board with. It's more work than ordering from the concession stand, but during this decade, that's more in line with what I'm looking for. Ingredients 1 tablespoon olive oil 1 medium boneless, skinless chicken breast (about 8 ounces), cut into 1-inch pieces Salt 1 (10-ounce) loaf French bread or baguette 1/3 cup basil pesto 1/2 cup cherry tomatoes, halved, divided 1 cup shredded mozzarella cheese Extra-virgin olive oil and Parmesan cheese shavings, for serving (optional) Arrange a rack in the middle of the oven and heat to 400°F. Directions Heat the oil in a large frying pan over medium heat until shimmering. Add the

Serves 4 1 tablespoon olive oil 2 pounds bone-in chicken thighs Kosher salt Freshly ground black pepper 1/2 cup diced shallots (2 medium shallots) 1/2 cup dry white wine 1 cup low-sodium chicken broth 2 tablespoons whole-grain Dijon mustard 2 tablespoons Dijon mustard 2 tablespoons heavy cream Coarsely chopped fresh parsley, for serving (optional) Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, sear the chicken. Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, sear the chicken. Heat the oil in a large cast iron or oven-safe skillet over medium-high heat until shimmering. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Add the chicken skin-side down and cook until the fat is rendered and the skin is crisp and golden-brown, 6 to 8 minutes. Transfer the chicken to a large plate. Remove all but 1 tablespoon of fat from the pan. Add the shallots to the pan and cook over medium heat unti

Ingredients 2 sea bass, 1.25kg in total (or use 4 small ones, about 300g each), scaled and cleaned 2 small fennel bulbs, fronds reserved 3 tbsp small capers, drained and rinsed 1 lemon, sliced 2 dill sprigs 25g butter Olive oil 100ml white wine Sea salt and freshly ground black pepper SERVES 4  Directions Preheat the oven to 200°C/Gas 6. Season the fish really well inside and out. Finely slice the fennel and place, along with some fronds, inside the sea bass stomach cavity. Sprinkle in the capers and line the lemon slices on top of the fennel inside the cavity. Top with the dill and dot over the butter in small pieces. Drizzle the fish with a little olive oil and then wrap in foil. Pour the wine into the parcel just before you close up the last corner and make sure the parcel is well sealed, wrapping it in a second piece of foil if necessary. Place the parcel on a roasting tray and bake in the oven – about 20 minutes for the 600g fish, or 8–10 minu

Prep 5 m | Cook 15 m | Ready In 20 m Ingredients 1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon salt 1 tablespoon white sugar 1 1/4 cups milk 1 egg 3 tablespoons butter, melted Directions In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Prep 15 m | Cook 20 m | Ready In 35 m Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter Directions Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted

Recipe Servings: 4 | Prep Time: 5 minutes | Cook Time: 15 Minutes Ingredients 3 large potatoes, boiled 1 Tbsp ghee 1/2 cup sugar 1/2 cup milk 1/2 Tbsp cashews chopped & lightly roasted 1/4 Tbsp almonds flaked or chopped A pinch of cardamom powder 1/2 Tbsp raisins Boil the potatoes and peel off the skin. Once, done mash it with your hands. In a pan, pour some ghee and let it heat. Then add the mashed potatoes and let it roast for 1-2 minutes Add milk, sugar and raisins to the potatoes and mix them well. Cook for another 8-10 minutes and stir frequently. Add cardamom and stir. Garnish with flaked almonds & cashews. Serve hot.

Recipe Servings: 6 | Cook Time: 1 Hour Ingredients 1 litre full fat milk 250 ml cream 1/3 cup powdered sugar 6 numbers powdered cardamom 12 roughly chopped pistachios (optional) Few strands of Saffron, soaked in 1 Tbsp of warm milk for 15 minutes. How to Make Heat milk and cream in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half its original quantity. Keep stirring occasionally. Add powdered sugar, cardamom powder and roughly chopped nuts. Mix well and keep simmering on medium flame, stirring till it further reduces to almost one third of its original quantity. It will have a rabdi consistency and slightly thick. Turn off flame and allow to cool. Once cool, place the mixture in the fridge for a few hours. (This helps reduce formation of ice crystals during freezing process) Pour the chilled mixture into kulfi moulds and close the lids. Place the kulfi moulds in the deep freezer and allow to set ove

Recipe Servings: 3 | Prep Time: 10 Minutes | Cook Time: 1 Hour 30 Minutes | Total Cook Time: 1 hour 40 minutes Ingredients of Yakhni Pulao 500 gram mutton 1/2 cup Basmati rice 1 Bay leaf 1 Black cardamom 3 green cardamom 2 Cloves 2 Tbsp chopped ginger & garlic Black pepper 3-4 sliced onions 1 Tbsp fennel seeds 1 cup dahi 3 Tbsp oil How to Make Yakhni Pulao Soak Basmati rice in water for 10 minutes, Heat oil, add bay leaf, cloves, cardamom, Sauté onions till golden brown and add chopped ginger & garlic. Now, add mutton and fry, Add dahi and black pepper followed by Basmati rice, fennel seeds, salt and water. Cover and cook on low flame, Serve hot!

Recipe Servings: 3 | Prep Time: 15 Minutes | Cook Time: 35 Minutes + Marination Time | Total Cook Time: 50 Minutes+ Marination Time Ingredients of Fried Fish Amritsari 1 Sole (fish) 1 lemon 1 Tbsp red chilli powder 1 Tbsp heeng 1 Tbsp ajwain 1 Tbsp ginger & garlic paste 1 Tbsp besan 2 Tbsp maida 1 Tbsp turmeric powder 1 Tbsp chaat masala Salt Pepper powder Make Fried Fish Amritsari Marinate the fish pieces with lemon juice, salt, red chilli powder, heeng,  ajwain, ginger-garlic paste, besan, maida, & turmeric powder. Now, deep fry the fish. Sprinkle some chaat masala & serve.

Recipe Servings: 2 | Prep Time: 20 Minutes | Cook Time: 1 hour 40 minutes | Total Cook Time: 2 hour  This classic Fish Biryani can be devoured at all times. Enjoy the delicious taste of this ever-charming dish. Ingredients     1 kg seer fish     1 kg onions     100 gm green chillies     70 gm garlic     70 gm ginger     Juice of 2 lemons     1 cup coriander leaves     1 cup yoghurt     Salt to taste     1 kg rice (kaima rice is best)     3 Tbsp ghee     1 cup cooking oil     ½ kg tomatoes     1 tsp turmeric powder     2 Tbsp cashew nuts broken     2 Tbsp raisins     4 glasses water (in proportion to the number of cups of rice)     3 pods cardamom     3 cinnamon sticks     A pinch of garam masala How to Make Fish Biryani Take 250 gm onions and cut them into thin slices. Heat oil and 1/2 cup ghee in a pan, and fry the onion till golden brown. Fry cashew nuts and raisins and keep aside. Apply turmeric powder with enough salt and little water on the fish.

Prep 30 m | Cook 1 h | Ready In | 7 h 30 m This cake is easy to make, and it's so delicious  Ingredients     15 graham crackers, crushed     2 tablespoons butter, melted     4 (8 ounce) packages cream cheese     1 1/2 cups white sugar     3/4 cup milk     4 eggs     1 cup sour cream     1 tablespoon vanilla extract     1/4 cup all-purpose flour Directions  Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.   In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.   In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.   Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until servin

20 Cook time | 25 Prep time | 6 Serves | Easy Skill Ingredients For the chicken fingers 2 cups corn flake cereal 2 ounces whole wheat melba toast 1/3 cup finely grated Parmesan 1 tablespoon finely chopped fresh parsley, optional 1/2 teaspoon sweet paprika Salt 2 large egg whites 2 pounds chicken tenders For the red pepper-basil dipping sauce 1/2 cup 2% Greek yoghurt 2 tablespoons chopped fresh basil 2 tablespoons chopped roasted red pepper /2 teaspoon white wine vinegar 1 small clove garlic, grated  Salt Nonstick cooking spray Method For the chicken fingers: Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large re-sealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish. Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. B

Cook time 25 |10 Prep time | 6 Serves | Med Skill Ingredients   Salt 1 1/2 pounds ground beef chuck Freshly ground black pepper 1 large onion, diced (about 2 cups) 1 red pepper, stemmed, seeded and diced (about 1 cup) 4 cloves garlic, finely chopped One 28-ounce can crushed tomatoes One 14.5-ounce can diced tomatoes 2 teaspoons sugar 1/4 teaspoon dried oregano 8 ounces thin spaghetti 8 ounces sharp Cheddar, grated (about 2 cups) 1/4 cup fresh flat-leaf parsley leaves, finely chopped Method Bring a large pot of salted water to a boil.  Heat a second large pot over medium-high heat. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring to break the meat up, until browned, about 4 minutes. Add the onions, bell peppers, garlic and a generous pinch of salt and pepper and cook, stirring occasionally, until tender, about 10 minutes. Stir in the crushed and diced tomatoes, sugar and oregano and bring to a boil. Reduce the heat to simme

Very easy to make, and very delicious. Good for lunch-boxes too. Prep 15 m | Cook 30 m | Ready In 45 m Ingredients 1/2 cup butter or margarine 1/2 cup packed brown sugar 4 tablespoons golden syrup or corn syrup 3 cups rolled oats 1/4 cup raisins Directions Preheat the oven to 350 degrees F (175 degrees C). In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick. Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.

The chocolate chips make them very tasty but the orange juice makes them special. Make sure butter is well chilled to produce the flakiest texture possible. Serve with clotted cream or lemon curd. Prep 15 m Cook 15 m Ready In 30 m Ingredients 1 3/4 cups all-purpose flour 1/3 cup white sugar 2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons unsalted butter, chilled and cubed 1/2 cup miniature semisweet chocolate chips 3 tablespoons orange juice Directions Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough. Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing

 Bake at 425 degrees F (220 degrees C) for 45 minutes. Ingredients  4 1/2 cups all-purpose flour 1 cup shortening 1 1/4 cups ice water 1 teaspoon salt 5 1/2 cups thinly sliced potatoes 2 carrots, shredded 1 onions 1/2 cup diced rutabaga 1 1/2 pounds lean ground beef 1/2 pound lean ground pork 1 tablespoon salt 1 teaspoon ground black pepper 1 1/2 teaspoons monosodium glutamate (MSG) 1 cube beef bouillon 1/2 cup hot water Directions Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside. Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon. Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, b

Chicken thighs are used in this recipe, but boneless, skinless breasts could be used instead. Be careful not to overcook, as the result could be rather dry chicken. Serve with warm flour tortillas, salsa and sour cream. Prep 15 m Cook 10 m Ready In 55 m   Ingredients 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 1 tablespoon soy sauce 1 teaspoon chili powder 1 clove garlic, minced 1 dash hot pepper sauce 1 1/2 pounds boneless, skinless chicken thighs, cut into strips 1 tablespoon vegetable oil 1 onion, thinly sliced 1 green bell pepper, sliced 1/2 lemon, juiced  Directions In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and gre

A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it.It is also a big hit with company, and easy to prepare. I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and garlic bread. Ingredients 3 cloves garlic, minced 1/3 cup olive oil 1/4 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 pounds fresh shrimp, peeled and deveined skewers Directions In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers

Baked chicken breasts coated with garlic/butter 'sauce' and bread crumbs. Ingredients 1 1/2 pounds skinless Boneless chicken breast halves 1/4 cup butter 6 cloves crushed garlic 2 cups seasoned dry bread crumbs Directions Preheat oven to 375 degrees F (190 degrees C). In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs. Place coated chicken in a lightly greased 9x13 inch baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

Prepare a recipe for Mexican baked fish. It’s ready in a few minutes, and it will certainly be adored by the entire family. INGREDIENTS 25 oz cod fillet (or other marine fish) 1 cup salsa 1 cup grated Cheddar cheese 1/2 cup crushed cornflakes 1 avocado 1/4 cup sour cream salt peppe DIRECTIONS Preheat oven to 390 degrees F. Grease a roomy pan with oil. Wash the fish and season it with salt and pepper to taste, then put it in the tray. Above the fish, pour the salsa sauce, taking care to distribute it evenly over its surface. Then sprinkle the cheddar cheese and finally the crushed cornflakes. Bake the fish for 15 minutes or until it is well done. Put the fish fillets on a platter and serve them with a tablespoon of sour cream and a slice of avocado.

Makes about 8-9 They’re crunchy and crumbly and rich in peanuts. And they’re filled with a gorgeous sweet banana cream. The banana cream is PG rated (aka it’s made with rum, which is such a beautiful combination with the nuts and the banana,) but it will be gorgeous without it as well if you want to make it for the little ones. These bars will be ready quite quickly. You should be able to cut into your first slice within the hour! So they’re perfect for last minute sweet cravings or dinner preparations. Ingredients for the bars •              490g peanuts •              140g buckwheat •              130g dessicated coconut •              30g coconut oil •              40g maple •              pinch of salt Ingredients for the filling •              30g medjool dates •              1 banana •              1 tsp vanilla essence •              60g water •              7 tsp rum •              toppings: peanut butter and crushed peanu

EASY SERVES 8 PREP: 45 MINS COOK: 1 HR, 10 MINS Ingredients: 500G THICK WHITE FISH FILLETS, SUCH AS COD OR HADDOCK, UNSKINNED 500G THICK SALMON FILLET, UNSKINNED 300G SMOKED HADDOCK (PREFERABLY UNDYED) 700ML FULL FAT OR SEMI- SKIMMED MILK 1 MEDIUM ONION , CUT INTO THIN WEDGES 2 BAY LEAVES 75G BUTTER 75G PLAIN FLOUR 140G YOUNG SPINACH  LEAVES 3 TBSP WHITE WINE OR VERMOUTH (OPTIONAL) ½ SMALL PACK DILL, ROUGHLY CHOPPED FOR THE CHEESY MASH TOPPING 1½ KG POTATOES  (IDEALLY MARIS PIPER), CUT INTO EVEN-SIZED PIECES 50G BUTTER 100G MATURE CHEDDAR, COARSELY GRATED 300ML TUB HALF-FAT CRÈME FRAÎCHE Method: 1.    Place the fish fillets in a large, wide saucepan and pour over the milk. Add the onion wedges and bay leaves, tucking them in around the fish. Bring to a very gentle simmer, then cover with a lid and remove from the heat immediately. Leave to stand and infuse for 10 mins or until the fish is just cooked. Drain the fish in a colander over a large jug to reserve the infused