Apricot delight

Ingredients:

    1 825g can apricot halves, in natural fruit juice
    1 orange
    25mls (5 tsp) Grand Marnier liqueur (optional)
    18 savoiardi (sponge finger) biscuits
    500mls (2 cups) thickened cream
    2 tsp caster sugar

Directions:

1. Drain the apricots in a colander and reserve the juice for later use.
2. Use a vegetable peeler to peel the rind from the orange.
3. Remove the white pith from the rind and cut the rind into very thin strips.
4. Reserve the orange find. Juice the orange. Combine the reserved apricot juice, orange juice and the liqueur (if using) in a shallow bowl.
5. Dip half the savoiardi biscuits quickly into the juice mixture and then arrange over the base of a 1.5 litre (6 cup) serving dish.
6. Use electric beaters or a whisk to whisk the cream and caster sugar in a medium mixing bowl until soft peaks form.
7. Spread half the cream mixture evenly over the biscuits then arrange half the apricots on top.
8. Dip the remaining savoiardi biscuits quickly into the juice mixture and arrange over the apricots.
9. Reserve any remaining juice mixture.
10. Finish with a layer of the remaining cream mixture and remaining apricots.
11. Cover with plastic wrap and refrigerate for 30 minutes. Spoon into individual serving bowls and pour over some of the remaining juice mixture.
12. Serve immediately, decorated with the orange rind strips.

   

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Almond Crunch

Ingredients:

    1 cup blanched slivered almonds
    1 cup butter
    1 1/4 cups white sugar
    2 tablespoons light corn syrup
    2 tablespoons water
    2 cups milk chocolate chips





Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Arrange almonds in a single layer on a baking sheet.
3. Toast in the preheated oven until lightly browned, approximately 5 minutes.
4. Line a jelly roll pan with foil.
5. In a heavy saucepan, combine butter, sugar, corn syrup, and water.
6. Cook over medium heat, stirring constantly, until mixture boils.
7. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.
8. Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan.
9. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft.
10. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour.
11. Break into bite-size pieces.

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Caramel Apples

Ingredients:

    6 apples
    1 (14 ounce) package individually wrapped caramels, unwrapped
    2 tablespoons milk




Directions:

1. Remove the stem from each apple and press a craft stick into the top. 
2. Butter a baking sheet.
3. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once.
4. Allow to cool briefly.
5. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

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Peach Cobbler

Ingredients:

    4 cups peeled, sliced peaches
    2 cups sugar, divided
    1/2 cup water
    8 tablespoons butter
    1 1/2 cups self-rising flour
    1 1/2 cups milk
    Ground cinnamon, optional

Directions:

1. Preheat oven to 350 degrees F.
2. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well.
3. Bring to a boil and simmer for 10 minutes.
4. Remove from the heat.
5. Put the butter in a 3-quart baking dish and place in oven to melt.
6. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir.
7. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking.
8. Bake for 30 to 45 minutes.
9. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

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Coffee Eclairs

Ingredients:
    60g butter
    185ml (3/4 cup) water
    115g (3/4 cup) plain flour, sifted
    3 eggs, lightly whisked
    200g dark chocolate, melted
    500ml (2 cups) thickened cream
    2 tbs pure icing sugar
    2 tsp instant coffee granules
    2 tsp boiling water
    1 tbs Baileys Coffee Irish Cream liqueur

Directions:

1. Preheat oven to 200°C.
2. Line 2 baking trays with non-stick baking paper.
3. Stir butter and water in a saucepan over medium heat until butter melts and the mixture just comes to the boil. Remove from heat.
4. Add the flour. Beat with a wooden spoon.
5. Place pan over medium heat.
6. Stir until mixture comes away from the side of the pan. Set aside to cool.
7. Transfer mixture to a small bowl.
8. Use an electric beater to beat in 1 tablespoon of egg at a time, beating well after each addition, until mixture is thick and glossy.
9. Spoon the mixture into a piping bag fitted with a 1.5cm-wide plain nozzle.
10. Pipe mixture into 11cm logs onto prepared trays, allowing room for spreading.
11. Lightly sprinkle the trays with water.
12. Bake for 20 minutes. Reduce oven temperature to 160°C.
13. Bake for a further 30 minutes or until puffed and golden. Turn oven off and leave eclairs in oven, with the door slightly ajar, to dry out.
14. Remove from oven and set aside to cool completely.
15. Spread the top of the eclairs with the melted chocolate. Set aside to set.
16. Meanwhile, beat the cream and icing sugar in a bowl until firm peaks form.
17. Stir the coffee granules and boiling water in a bowl until the coffee dissolves.
18. Fold the coffee mixture and Baileys into the cream mixture until combined. Spoon into a piping bag.
19. Cut eclairs in half horizontally (don't cut all the way through). Fill with coffee cream.

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Tuna Carpaccio

Ingredients:
    1 pound tuna, cut into 1 inch slices
    1/4 cup olive oil
    2 tablespoons red wine vinegar
    1/2 teaspoon spicy mustard
    2 tablespoons fresh lemon juice
    1 tablespoon shallot, diced finely
    4 teaspoons small capers
    Sea salt
    Black pepper


Directions:

1. Place tuna between 2 pieces of waxed paper or plastic wrap
2. Lightly moisten a work surface with water to prevent sliding
3. Pound out tuna with a mallet or the bottom of a jar, until tuna is about 1/8 inch thick
4. Refrigerate tuna for 1-4 hours
5. In a small bowl, whisk together oil, vinegar, mustard and salt and pepper to taste
6. Drizzle oil/vinegar/mustard dressing onto the bottom of plates
7. Peel waxed paper or plastic from tuna, and arrange on plates
8. Drizzle on lemon juice
9. Top with shallot and capers
10. Serve

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Mexican Ceviche

Ingredients:
     1 lb halibut fillets or use a mixture of fish and shrimp
     5 -6 limes (enough Juice to cover fish)
     1 cup diced fresh tomato
     1 green pepper, sweet, chopped
     4 tablespoons chopped parsley or  chopped cilantro
     1/4 teaspoon salt
     1/4 teaspoon pepper
     1/2 teaspoon oregano
     2 jalapeno peppers, chopped (or more to suit your taste)
     2 tablespoons white vinegar
     1 medium onion, finely chopped
     2 tablespoons fresh cilantro, chopped
     1 dash Tabasco sauce lettuce leaf 
Directions:

1. Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
2. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
3. Stir often.
4. Pour off most of the lime juice (just leave it moist).
5. Add remaining ingredients except lettuce. Do this preferably a few hours before serving & refrigerate.
6. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
7.  Garnish with your desired style.

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Prosciutto-Stuffed Mushrooms

Ingredients:

    16 large fresh mushrooms
    3 tablespoons olive oil, divided
    1/2 cup finely chopped onion
    1 garlic clove, minced
    2 tablespoons butter
    1 cup dry bread crumbs
    4 thin slices prosciutto, chopped
    1/4 teaspoon dried oregano
    1/4 teaspoon lemon juice
    Pepper to taste
    1 cup (4 ounces) shredded part-skim mozzarella cheese
    3 tablespoons grated Parmesan cheese

Directions:

1. Remove stems from mushrooms; finely chop stems.
2. Drizzle caps with 2 tablespoons oil; set aside.
3. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender.
4. Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned.
5. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps.
6. Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses.
7. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.

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Quinoa Tabbouleh

Ingredients:

    2 cups water
    1 cup quinoa
    1 pinch salt
    1/4 cup olive oil
    1/2 teaspoon sea salt
    1/4 cup lemon juice
    3 tomatoes, diced
    1 cucumber, diced
    2 bunches green onions, diced
    2 carrots, grated
    1 cup fresh parsley, chopped

Directions:

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt.
2. Reduce heat to low, cover and simmer for 15 minutes.
3. Allow to cool to room temperature; fluff with a fork.
4. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley.
5. Stir in cooled quinoa.

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Double-Cherry Pies

Ingredients:

    1 cup dried sweet cherries
    1/4 cup sugar
    1 tablespoon fresh lemon juice
    1/2 teaspoon ground cinnamon
    1 (16-ounce) bag frozen sour cherries, thawed and drained
    1 tablespoon butter
    2 1/2 teaspoons cornstarch
    1/2 teaspoon vanilla extract
    12 Sweet Cream Cheese Dough circles
    1/4 cup white chocolate baking chips




Directions:

1. Combine the first 5 ingredients in a medium saucepan; cook over medium heat 7 minutes or until liquid almost evaporates. Remove from heat. Add butter, stirring until butter melts. Stir in cornstarch and vanilla. Cool slightly.
2. Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough. Place dough on a lightly floured surface. Spoon about 2 tablespoons cherry mixture into center of circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place pie on a large baking sheet covered with parchment paper. Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining cherry mixture. Freeze 30 minutes.
3. Preheat oven to 425°.
4. Remove pies from freezer. Pierce top of each pie once with a fork. Place baking sheet on bottom rack in oven. Bake at 425° for 19 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack.
5. Place chocolate chips in a heavy-duty zip-top plastic bag; microwave at HIGH 1 minute or until chips are soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over cooled pies.

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