FROM MY TABLE

COOKBOOK

By
George F. Felfoldi
2015, George F. Felfoldi
FROM MY TABLE
COOKBOOK
COPYRIGHT INFORMATION
2015, George Felfoldi

Please feel free to distribute this eBook,

As long as all the information is intact,
And is unchanged.
ALL OTHER COPYRIGHTS
BELONG TO THEIR RESPECTABLE
OWNERS.
 TABLE OF CONTENTS

Title Page
Copyright Information
Table Of Content
Dedication
Special Thanks
About The Author
Other Books By The Author
Chapter 1 Main Dishes
Chapter 2 Stews And Soups
Chapter 3 Breads And Baked Goods
Chapter 4 Salads
Chapter 5 Deserts
Chapter 6 Drinks And Punch
Chapter 7 Kitchen Hints And Other Tips
 DEDICATION
I would like to dedicate this eBook
To my late mom and dad and
And also to all my readers
And friends.

THIS BOOK IS TO YOU ALL.

 SPECIAL THANKS
I would like to thank all the people,
Companies, Organizations,
Family and friends that made
This e-Book possible.

The Toronto Public Library

Health Canada
Metro News Media
Toronto Star Newspaper
Dr. P.K. Fung, M.D.
Sun Life Financial
Toronto General Hospital
Toronto Western Hospital
 ABOUT THE AUTHOR

George F. Felfoldi

Dr. George Felfoldi is an Independent

Baptist Minister, An Author, Song writer
And Musician who is a native to
Toronto, Ontario, Canada.
George holds several doctors degrees in
Various fields and has written several books,

On different subjects such as:

Occult, Health, Religion, Herbals,
Ships, and also Poetry and Lyrics.
George is also married and
Has four grown children.
 OTHER BOOKS BY
THE AUTHOR

2006

Katoomba-Columbia
The Powers of Garlic
Speaking to God Through Prayers
Ginger the Herb and Root Guide
The Complete Book On Angels
Chamomile The Healing Herb
The Healing Powers of Aloe Vera
The Healing Powers of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers of Pomegranate

2007

The Healing Powers Of Blueberries

AMD Age-Related Macular Degeneration
A Modern Look At Solar Power
The Healing Powers of Oregano
The Healing Powers of Coconuts
The Book of Spells :White Magic Vs. Black Magic
The Healing Powers of Cherries
Experimenting With the G-Spot
Sex Magic
The Images of God
The Healing Powers of Thistles
The Felfoldis :Medical Herbal Encyclopedia
The Complete Book on Herbal Magick
The Herbs And the Animals of the Bible
The Road To Better Health

The Gnomes In Mythology

The Magic of Having Great Sex
The Healing Powers of Strawberries
The Backyard Terror :Squirrels
Changing The Way We Look At Wolves
Cooking With Eggs Cookbook
The Healing Powers Of Watermelons

2008
The Healing Powers of Mangos
The Complete Book On Angels (Second Edition)
The State of Man (In Relationship To The Bible)
The Healing Powers of Tomatoes
The Schooner, Bluenose II
The Healing Powers of Mushrooms
A Modern Look At Parapsychology

Angel Light Bible Studies (A complete 22 lesson course)

Peach Popourri (A book on Peaches)
Hypnosis For Self Betterment And Healing
The Down To Earth Cookbook
The Science of Faith and Other Gods Sciences
World Wide Ghosts & Hauntings
The Modern Look At Poetry

2009
The Science of Mind Transformation
A New Look at Scheurmanns Disease
Loch Ness Mystery
In Search of Mysterious Primates
The Healing Powers of Pineapples
The Healing Powers of Limes
The Scottish-Hungarian Cookbook
Cooking With Friends Cookbook
Spirit Orbs Photography
The Secret of Healthy Living
The Healing Powers of Mr. Garlic
The Complete Book On Herbal Magick (2nd. Edition)
Spellcasting :White & Black Magic
The Healing Powers of Kiwi Fruit
A World Of Food Cookbook
A Psychic Connection To 2012
Paranormal Phenomenon :Levitation
Aliens Are Among Us

2010

The Devil And His Demons :Activities, Facts & Evidence

2012

Bed Bugs In The Woodwork

The Cockroach Invasion
The Basics of the Chinese Zodiac
Focusing the Mind, The Inner Universe
The Healing Properties of Honey

2014

The Toe Nail Fungus Book

The Healing Powers of Peppermint
The Healing Powers of Dandelion
The Healing Powers of Cloves

2015

The New Age Cookbook

From My Table Cookbook
Tranquility Of Mind :Modern Poetry
 CHAPTER

MAIN DISHES
 HUNGARIAN SAUSAGE PIZZA
WITH PEACHES

PIZZA DOUGH INGREDIENTS:

. 1 cup warm water

. 3 tbsp olive oil

. 1 1/2 tbsp sugar

. 2 2/3 cup all-purpose flour

. 1 1/2 tsp instant dry yeast (quick rising)

. 1/2 tsp salt

PIZZA TOPPING INGREDIENTS:

. 4 medium sized endives, cored and thinly sliced

. 1/2 onion, thinly sliced

. 3/4 cup Hungarian sausage, cut into 1/4 inch dice

. 1/4 cup olive oil

. 2 cup grated cheddar cheese

. 2 ripe but firm peaches, sliced

. Salt and pepper, to taste

METHOD:
Method for Pizza Dough:
1. In a bowl, combine water, oil and sugar. Set aside.
2. In a bowl with wooden spoon, combine flour, yeast and
salt. Add water mix and combine into a soft ball. Knead
dough 3 minutes on floured surface.
3. Place dough in a clean and lightly oiled bowl. Cover bowl
with a damp cloth and let rise in a warm and humid place
for about 1 hour or until the dough doubles in size.

Method for Pizza Toppings:

1. With the rack in lowest position, place pizza stone or an

upside-down baking sheet in the oven. Preheat the oven
to 450 F.
2. In a bowl, combine endives, onions, sausage and oil.
Season with salt and black pepper.
3. Cut dough into four pieces. On a flowered work table, roll
out four 10 inch round crusts. Sprinkle a little corn meal
on hot stone or baking sheet. Use sheet of parchment
 paper that will allow you to easily slide the dough in the
oven.
4. Spread quarter of endive mixture on each crust and
sprinkle with quarter of cheese. Bake on stone or baking
sheet for 10 minutes or until golden brown. Repeat with
the remaining crusts.
5. Garnish the pizza with peach slices.

ITALIAN STUFFED PEPPERS

WITH PORK

PREP TIME: 15 minutes

COOK TIME: 30 minutes
MAKES: 4 full peppers or 8 half peppers

INGREDIENTS:

. 2 cups cooked quinoa, cooked in vegetable broth

. 1 lb lean ground pork

. 1 tbsp EACH oregano, parsley and basil

. 1 tbsp vegetable oil

. 1/2 cup leeks, sliced thin

. 1 zucchini, cubed

. 1/2 cup mushrooms, cubed

. 3 cloves garlic, minced

. 1 tomato, cubed

. 2 tbsp vinegar

. Salt and pepper to taste

. 4 red peppers

METHOD:

1. Preheat oven to 400 F.

2. Cook quinoa in vegetable broth.
3. Cook the ground pork fully in a frying pan over medium
high heat with oregano, basil, and parsley. Place the pork
to the side on a plate.
4. Add oil to the frying pan and saute leeks for 2 minutes.
Add zucchini, mushrooms, garlic and continue to saute
for 1 minute. Then add your tomatoes, quinoa, pork and
vinegar. Add pepper and salt to taste.
5. Cut off the top of your peppers and a little off the bottom
so that they sit flat in the baking pan. Clean out the
center of the peppers. Divide the pork mixture into 4 and
stuff the peppers. If making half pepper, divide the
mixture into 8.
6. Set the stuffed peppers on a baking pan and cook in the
oven for 30 minutes.
 CHICKEN POT PASTA DISH

Chicken Pot Pie is a classic comfort food that some of us grew

up on as kids. But when prepared at home can take hours.
This pasta dish here has all the traditional flavours, with half
the preparation time.

INGREDIENTS:

. 1 pkg Kumut penne

. 1 tsp olive oil

. 2 cups diced, cooked chicken

. 1 onion, diced
. 4 carrots, diced

. 1 celery stalk, diced

. 1/2 cup frozen peas

. 1/2 cup frozen corn

. 3 cloves garlic, finely grated

. 1 tsp chopped sage

. 1 tsp chopped thyme

. 1/4 cup butter

. 1/4 cup Kamut flour

. 1 cup chicken broth

. 1 cup half and half cream

. Salt and pepper, to taste

METHOD:

1. In a large pot of boiling, salted water, cook pasta for 8 to

10 minutes or until al dente.
2. Saute onions in olive oil, until translucent. Add the garlic,
celery and carrots, cook for 3 minutes, or until garlic loses
pungency. Add your butter and flour, cook, stirring until
lightly brown. Slowly add your chicken broth followed by
the cream.
3. Boil 5 minutes, add chicken, peas, corn, sage and thyme.
Season to taste. Toss with Kamut penne and serve.
4. OPTIONAL: Spoon into casserole dish, top with cheese
and bake until golden brown and bubbly.
 SMOKED BREAKFAST SANDWICH

MAKLES: 1 serving

INGREDIENTS:

. 1 slice Piller's Simple Free Smoked Breakfast Ham, cut in half

width-wise

. 1 tsp butter

. 1 rice bun, toasted

. 1 fried egg

. 1 slice cheese, (your choice)

METHOD:

1. Butter toasted bun slices.

2. Add cheese and egg on bottom bun, top with a slice of
heated Smoked Breakfast Ham and cover with bun top.

ROTINI WITH BASIL PESTO

AND TOMATOES

INGREDIENTS:

. 1 box Rotini

. 4 plum tomatoes, quartered

. 1/2 cup olive oil

. 2 clove garlic

. 10 basil leaves

. 2 cups Arugula

. 1/2 cup Parmigiano Reggiano cheese, grated

. 1/2 cup Prosciutto, rendered

. salt and pepper, to taste

METHOD:

1. Preheat the oven to 220 C. And bring a large pot of water

to a boil.
2. Toss the tomatoes in 25 ml of olive oil and season with
salt and black pepper.
 3. Place on a sheet tray and roast in the oven for about 10
minutes.
4. Meanwhile, saute the garlic in 13 ml of olive oil for 1 to 2
minutes or until slightly yellow in colour. Add the
chopped roasted tomatoes.
5. In a blender, combine the cheese and basil, season with
salt and pepper, blend well and add remaining oil while
blending, then set aside.
6. Cook the pasta according to package directions, drain and
toss with the sauce.
7. Drizzle with the basil pesto and toss with the cheese and
arugula.
8. Top with the crispy prosciutto.

MEDITERRANEAN CHICKEN
WITH MUSHROOMS AND TOMATOES

COOKING TIME: 30 minutes

INGREDIENTS:

. 1 1/2 lb boneless, skinless chicken breasts (4 single breasts)

. 1/4 cup all purpose flour

. 4 tsp oil, divided

. 12 oz oyster mushrooms

. 1/2 cup chicken stock

. 1/3 cup black olives, pitted and diced

. 1 cup plum tomatoes, diced

. 3/4 cup halved teardrop or grape tomatoes

. 1 1/2 tsp crushed garlic

. 1 tbsp capers

. 1 tbsp Hungarian paprika, leveled

GARNISH INGREDIENTS:

. 3 tbsp chopped parsley

. 1 tbsp toasted almonds

. 3 tbsp feta cheese, crumbled

METHOD:

1. Dust chicken breasts with flour. In a hot, large nonstick

skillet sprayed with vegetable spray, add the oil and
 saute the chicken for 3 minutes or until lightly browned
on all sides. Remove the chicken and set aside.
2. In the same skillet, coated with more vegetable spray,
add the oil and saute the mushrooms on medium heat
for 8 minutes or until tender. Add the stock, olives, plum
tomatoes, teardrop tomatoes, garlic, paprika, capers and
chicken. Cover and simmer on a low heat for 10 minutes
or just until the chicken is cooked.

ROASTED SWEET POTATO SKINS

WITH TZATZIKI

MAKES: 4 servings

INGREDIENTS:

. 2 large sweet potatoes

. 1 tbsp olive oil

. Salt and pepper, to taste

. 1/8 tsp chili powder

. 1 oz mozzarella cheese, grated

. 1 oz white old cheddar cheese, grated

. 1 green onion, thinly sliced

. 4 tbsp tzatziki sauce

METHOD:

1. Preheat your oven to 450 F. Pierce the potatoes all over

with a fork and microwave on high for 6 minutes or just until
they are tender. Slice each potato in half lengthwise and
scoop out filling, leaving the shell intact. Store the pulp for a
side vegetable dish.
Rub the olive oil all over the potato skin and sprinkle all over
with salt, pepper and chili powder.
3. Place the potato skins on a baking sheet and bake in the
oven for 15 minutes, just until the skins are crisp.
4. Add grated cheeses and bake for another minute until
the cheese melts.
5. GARNISH: the sweet potato skin with green onion and
tzatziki sauce.

FRYBREAD INDIAN TACOS

MAKES: 4 servings

INGREDIENTS: TACO SEASONING

. 3 tbsp cornstarch

. 2 tbsp chili powder

. 1 tbsp salt

. 1 tbsp Hungarian paprika

. 1 tbsp sugar

. 2 1/4 tsp chicken soup base

. 1 1/2 tsp onion powder

. 1 tsp ground cumin

. 3/4 tsp garlic powder

. 3/4 cayenne pepper

INGREDIENTS: TACO MEAT

. 2 lb ground prime rib beef

. 2 tbsp unsalted butter

. 1 can (14 oz) red kidney beans, drained and rinsed

. 1 can (19 oz) stewed tomatoes, with juice

INGREDIENTS: FRYBREAD

. 2 cups all purpose flour

. 1 tbsp baking powder

. 1 tsp salt

. 1 cup milk
. Canola oil

METHOD:

FOR TACO SEASONING:

1. In a bowl, combine all the ingredients. Set aside.

FOR TACO MEAT:

1. In a skillet over medium high heat, brown the ground

beef with the butter. Drain any excess liquid.
2. Add the kidney beans, stewed tomatoes, and 3 tbsp of
the prepared taco seasoning.
3. Bring to a boil, reduce the heat, and let simmer for 45
minutes to allow flavours to meld.

FOR FRYBREAD:
 1. While the meat is cooking, in a medium bowl, combine
the flour, baking powder, and salt. Stir in the milk until
the dough just comes together, adding more flour if
dough is too sticky to handle.
2. Turn the dough out onto a lightly floured work surface
and knead until smooth (do not over knead less is
more).
3. In a large, deep heavy skillet over medium high heat,
heat 3/4 inch of oil.
4. Using your hands, tear the dough into 8 to 10 equal sized
pieces, each about 3/4 cup or the size of a baseball.
Shape into round discs about 1/4 inch thick, make a
thinner depressed area in the centre of each.
5. Fry the bread in hot oil until it is golden on both sides,
turning once. Drain on paper towel.

METHOD OF ASSEMBLY:

1. Scoop taco meat onto frybread and top with shredded

cheese, lettuce, tomatoes, red onions, and sour cream.
 GLUTEN-FREE COCONUT PANCAKE

MAKES: 4 servings
SERVE WITH: Fresh berries & your choice topping

INGREDIENTS:

. 2 egg whites

. 1 cup coconut flour

. 3 whole large eggs

. pinch of cinnamon

. 1/4 cup milk

. coconut oil for frying

METHOD:

1. Whisk egg whites in a blender until they are fluffy and no

longer liquid.
2. Gently blend in coconut flour on low.
3. Whisk whole eggs, milk and cinnamon together and
blend into batter.
4. Thin with more milk one tbsp at a time or until it is the
consistency of egg nog.
5. Preheat a pan over medium high heat and add coconut
oil.
6. Pour batter into pan to create 3 to 4 inch disks and cook
until you see a few bubbles.
7. Flip once and remove.
8. Continue with remaining batter, wiping pan with coconut
oil in between.
 HUNGARIAN-SPANISH CHORIZO TORTILLA

MAKES: 8 servings
TOTAL TIME: 30 minutes

INGREDIENTS:

. 2 tbsp olive oil

. 4 small yellow fresh potatoes (about 1 lb.), cut into 1/2 inch
pieces

. 1 small red onion, chopped

. 4 cloves garlic, minced

. 1/2 cup chicken broth

. 1 pkg. Spanish chorizo sausage (or Hungarian Sausage), sliced

. 1/4 cup chopped parsley

. 8 eggs

. 1 tsp Hungarian paprika

. 1/4 tsp salt

. 1/4 tsp black pepper

. 1/3 cup cheddar cheese,shredded (optional)

METHOD:
1. In a large ovenproof non-stick skillet, heat oil over
medium-high heat and cook potatoes, onions, garlic for 5
minutes, stirring often.
2. Add broth, reduce heat to medium-low and cover and
cook for about another 10 minutes or until the potatoes
are fork tender.
3. Uncover and add sausages and parsley and cook, stirring
for 2 minutes.
4. In a large bowl, whisk together eggs, paprika, salt and
pepper and pour into skillet. Increase the heat to
medium and cook lifting edge with rubber spatula letting
runny eggs go to the bottom for about 3 minutes or until
bottom is light golden and sides are starting to set.
5. Place skillet in 400 F. Oven and bake for about 10 minutes
or until knife inserted in the center comes out clean.
6. Sprinkle with cheese if using and broil for about 2
minutes or until golden brown on top.
 COMFFORT CABBAGE ROLL CASSEROLE

MAKES: 10 servings

INGREDIENTS:

. 2 cups beef broth

. 1/2 cup water

. 1 head cabbage

. 2 cups instant rice

. 1 tbsp Italian seasoning

. 1 1/2 tsp garlic powder

. 1 tsp olive oil

. 3 onions, grated

. 3 carrots, grated

. 1 tsp grape-seed oil

. 1 tsp Hungarian paprika

. 1 lb. Ground beef medium

. 1 jar tomato sauce

METHOD:

1. Bring broth and water to boil in a large pot. Cut core from
cabbage centre and drop, cut part facing down into
broth. Allow the liquid to return to the boil to loosen and
soften leaves.
2. Remove cabbage from liquid and peel of 12 leaves of
cabbage.
3. Add rice to the broth, cover and simmer for 10 minutes.
Stir in Italian seasoning, paprika and garlic powder.
Empty into a large bowl and set aside.
4. In the same pot, cook grated onions and carrots in a little
oil until soft and add to rice bowl.
5. Use the same pot to cook the ground beef in 1/2 cup
water until fully boiling and cooked through. Pour off all
the water and fat through strainer and add to the rice
pot. Next, add half a jar of tomato sauce to the rice.
6. Roll cabbage leaves length-wise and cut cross the grain to
make strips and lay into the bottom of a casserole dish.
7. Top with rice and beef mixture. Top with remaining
chopped cabbage leaves and remaining tomato sauce.
(can be stored in the fridge up to two (2) days at this
stage).
8. Cover with foil and bake in oven at 375 degrees F. For 20
minutes.

SPICED RUBBED RIBS

MAKES: 4 servings

INGREDIENTS:

. 2 racks of back ribs (about 4-5 lbs.)

. 1 cup broth

SPICE RUB:

. 1 tbsp onion powder

. 2 tsp garlic powder

. 2 tsp Hungarian paprika

. 1/2 tsp smoked paprika

. 1/4 tsp cayenne

. 1 tsp ground black pepper

. 1 tsp salt

SLATHER:

. 1/2 cup molasses

. 1/2 cup ketchup

. 3 cloves garlic, minced

. 1 1/2 tsp mustard

. 1 tbsp cider vinegar

. 1 tbsp cilantro, chopped

BRAISE:
1. Remove membrane covering bony side of ribs. In a large
roasting pan lay ribs in a single layer meaty side down.
Pour over broth, cover well and braise at 300 F. For 1 1/2
hours.

RUB:

1. Remove ribs from pan and rub with spice mixture. Cut
into single ribs.
2. Line a large roasting pan with foil. Place the ribs in a
single layer, meaty side up.
3. Bake uncovered at 300 F. For 20 to 30 minutes or until
browned (can flip half way through). Drain fat from pan.

SLATHER:
 1. Combine slather ingredients and coat meaty side with a
third of the sauce.
2. Bake ribs uncovered for another 5 minutes. Baste again
and bake another 5 minutes. Serve sprinkle with cilantro.

MY VEGETARIAN PAD THAI

MAKES: 4 to 6 servings

INGREDIENTS:
. 4 pkgs fettuccine noodles

. 2 tbsp oil

. 2 tbsp lime juice

. 1/4 cup fish sauce

. 1/3 cup molasses

. 2 tbsp vinegar

. 1/2 tsp red pepper flakes, to taste

. 1/4 cup scallions, chopped

. 2 cloves garlic, minced

. 4 eggs, beaten

. 1 small head, cabbage, shredded (4-6 cups)

. 1 cup mung bean spouts

. 1/2 cup roasted cashews, chopped

. 1/4 cup fresh cilantro, chopped

. 2 limes, quartered

. OPTIONAL GARNISH: Grated carrots and shaved purple

cabbage

METHOD:
1. Pour noodles in a large bowl and cover with boiling
water. Let sit until the noodles are tender, checking
often. Drain and set aside.
2. Combine lime juice, fish sauce, molasses and vinegar in a
small pot and bring to a simmer. Stir in red pepper flakes
and set aside.
3. Heat oil in a large skillet over medium-high heat. When it
simmers add scallions and garlic. Toss a few times then
add the beaten eggs and scramble them. Add the
cabbage and bean spouts, cook until cabbage wilts and
thicker pieces are cooked to your liking.
4. Add the drained noodles to pan along with sauce. Toss.
5. Garnish with cilantro, cashews and lime quarters.
 AWESOM MOLASSES ASIAN WINGS

MAKES: 4 servings

INGREDIENTS:

. 2 lbs chicken wings

. 1/4 cup molasses

. 2 tbsp soy sauce

. 1 tbsp chili sauce

. 1 tbsp sesame oil

. 1 tbsp molasses (or hoisin sauce)

. 1 tbsp vinegar

. 3 cloves garlic, pressed

. 1 inch fresh ginger, minced

METHOD:

1. Combine all the ingredients, except wings. Toss wings

with mixture.
 2. Spread in a single layer on a parchment lined cookie
sheet (or a well-oiled cookie sheet).
3. Bake at 450 F. For 25 minutes, flip half way through.
4. Turn oven to broil. Broil wings, broil 3 to 5 minutes, flip
then broil again for 2 to 3 minutes.

CHINESE POACHED CHICKEN

MAKES: 4 5 servings
INGREDIENTS:

. 1 (3 1/2 lb) chicken

. 1 red chili

. 3 garlic cloves, thinly sliced

. 3 tbsp sesame oil

. 6 tbsp peanut oil

. 3 scallions, cut into thin strips

. 1 (3 inch) ginger, peeled and minced

. 2 tbsp soy sauce

. 1 tbsp dry cherry

. 2 tsp brown sugar

. 1 lemongrass stalk, pounded

GARNISH:

. 2 scallions, thinly sliced on the bias

. 1 cucumber, peeled, halved, seeded and cut on the bias

. Fresh cilantro leaves

. 1 tsp sesame seeds

METHOD:
 1. Put the chicken in a large pot and just add enough water
to cover. Add red chili and garlic. Bring to a boil, reduce
the heat, and simmer for 20 minutes. Turn off the heat
and let the chicken sit until the broth is lukewarm.
Transfer the chicken to a carving board, (reserve the
broth for another use). Pat the chicken dry with paper
towels and rub it lightly all over with the sesame oil. Cut
the chicken into 8 serving pieces, arrange on a serving
platter, and keep it warm.
2. Heat the peanut oil in a small saucepan over high heat.
When it simmers, add the scallion strips. Saute for 30
seconds, stirring constantly. Remove with a slotted
spoon, drain on paper towels, and set aside for the
garnish.
3. Add the ginger to the pan and saute for 30 seconds. Add
the soy sauce, cherry, brown sugar, and lemongrass and
bring to a boil. Remove the sauce from the heat and
discard the lemongrass.

GARNISH:
 1. Scatter the sliced scallions, cucumbers, cilantro, and
sesame seeds around the chicken. Top with the fried
scallions and drizzle the sauce over all. Serve warm.

HUNGARIAN-GREEK CHICKEN BREASTS

MAKES: 4 Servings
TORAL TIME: 25 minutes

INGREDIENTS:
. 1 egg

. 2 tbsp milk

. 1 cup bread crumbs

. 2 tbsp Parmesan cheese, grated

. 1 1/2 lbs chicken breasts, pounded

. 4 tsp vegetable oil

. 1 cup onion, diced

. 1 tsp garlic cloves, crushed

. 1/2 Hungarian paprika

. 1/2 tsp dried basil

. 16 small grape tomatoes

. 8 cups fresh chopped spinach

. 3 tbsp black olives, sliced

. 1 oz. Crumbled feta cheesecake

METHOD:

1. Mix egg and milk on a large plate. On a separate plate,

mix bread crumbs and Parmesan cheese. Dip chicken
breasts into egg mixture, then bread crumbs.
2. Spray a large skillet with oil and add 2 tsp vegetable oil.
On medium heat, saute chicken pieces until cooked
through, about good 5 to 8 minutes. Set aside.
3. In another large skillet, add remaining 2 tsp vegetable oil
and onions, garlic, paprika and basil. Saute for 3 minutes
until onions are softened.
4. Add whole tomatoes and saute just until tomatoes begin
to blister. Add spinach and saute just until spinach starts
to wilt.
5. Spread spinach mixture over chicken breasts. Sprinkle
with olives and feta cheese.

PEACHES GET SAUCY

WITH PORK
TOTAL TIME: 30 minutes
MAKES: 4 servings

INGREDIENTS:

. 1 1/2 lbs pork tenderloin, cut into 4 equal pieces

. 1 tbsp curry powder

. 1 tsp chili powder

. 3 cloves garlic, minced

. 1 tbsp olive oil

. 1 can (16 oz) clingstone peach slices, juice reserved

. 1 cup sweet white wine (your choice)

. 1/2 cup apple cider vinegar

. Pea shoots for garnish (optional)

METHOD:

1. Place pork tenderloin in a large freezer bag, combine

curry, and chili powders, one clove of garlic and olive oil
and rub well. Set aside on counter for a few minutes or
place in fridge to marinate for up to 24 hours.
2. In a small pot, combine juice clingstone peaches (but set
aside peaches themselves until later), wine, vinegar and
remaining garlic. Bring to a boil and simmer to reduce
into a sauce for 10 to 20 minutes. Stir in peaches and
keep warm until the pork is cooked.
3. Empty pork into a casserole dish and bake at 400 F. For
20 minutes or until cooked through.
4. Add peach sauce and cook for 5 to 10 more minutes.
5. Garnish with pea shoots or other green herbs. (optional).
 BUFFALO CHICKEN AND
STUFFED MUSHROOM CAPS

MAKES: 15 servings

INGREDIENTS:
. 2 (10 oz) pkgs. medium white button mushrooms, stemmed

. salt and black pepper

. 1 tbsp butter

. 1 shallot, minced

. 4 cloves garlic, minced

. 1/2 bunch kale, stems removed, finely chopped (1 cup)

. 1 tbsp lemon juice

. 3/4 cup chopped cooked chicken

. 8 oz light cream cheese, softened

. 1/4 cup hot sauce

. 1/4 cup blue cheese crumbles

. Olive oil cooking spray

METHOD:

1. Heat oven to 375 F. Line rimmed baking sheet with foil,

then mist with cooking spray.
2. Use damp paper towels to wipe mushroom caps clean,
then season with salt and pepper. Set aside.
3. In saute pan over medium heat, melt butter. Add shallot
and garlic and saute until soft, about 3 minutes. Add kale
and saute until wilted. Add lemon juice, cover and allow
to steam 2 minutes. Uncover, remove pan from heat; stir
in chicken.
4. In bowl, mix cream cheese, hot sauce and blue cheese
crumbles. Add kale and chicken mixture to cream cheese
mixture and mix well.
 5. Spoon cheese filling into mushroom caps, then arranged
filled caps on prepared baking sheet. Mist tops lightly
with olive oil cooking spray, then bake for 25 minutes, or
until tops are golden and mushrooms are tender.

MAID IN FRANCE
(French With A Mexican Soul)

MAKES: 4 servings

INGREDIENTS:

. 3 small onions

. 3 tbsp olive oil

. 4 lamb shanks
. 3 small carrot, peeled and sliced

. 4 cloves garlic, crushed

. 1 spinach, chopped

. 5 1/2 cups cold water

. 1 tbsp finely chopped thyme

. 1/2 ancho pepper, rehydrated

. Salt and pepper, to taste

. 1 can (19 oz) red kidney beans, drained and rinsed

. 4 Roma tomatoes, peeled and coarsely chopped (2 cups)

. 1 green pepper, peeled, seeded, and cut into strips

METHOD:
1. Preheat the oven to 300 F.
2. Finely chop 1 1/2 onions. In a 4 quart heavy, stove-top-
safe casserole dish with a lid, heat 2 tbsp of the oil over
medium high heat and brown lamb on all sides. Remove
the plate. Reduce heat to medium and, in the same
casserole dish, saute carrots, chopped onions, garlic,
spinach just until golden, about 5 minutes.
3. Add 1/2 cup of cold water to the pan and scrape up any
brown bits. Return lamb to the casserole dish and add 5
cups cold water or enough to cover. Add thyme and
ancho pepper. Bring mixture to a boil, then cover,
transfer to the oven and roast for 1 hour and 45 minutes,
or until lamb is tender.
4. Remove lamb to plate. Season the cooking liquid with
salt and pepper. Discard ancho pepper. Simmer cooking
liquid until it is reduced to about 3 cups.
5. Meanwhile, cut remaining onions in half vertically, then
slice finely. In a heavy frying pan, heat the remaining 1
 tbsp oil over medium heat and cook onions until
caramelized.
6. Return the lamb to casserole dish. Add beans, tomatoes,
caramelized onion, and green peppers. Reheat the
mixture and serve on deep, warmed serving plates.

ROTINI HAM WITH BASIL

INGREDIENTS:
. 1 box Rotini

. 4 plum tomatoes, quartered

. 1/2 cup olive oil

. 2 clove garlic. chopped

. 10 basil leaves

. 2 cup arugula

. 1/2 cup cheddar cheese, grated

. 1/2 cup cooked ham, chopped

. Salt and pepper to taste

METHOD:

1. Pre-heat the oven to 220 C. And bring a large pot of

water to boil.
2. Toss the tomatoes in 25 ml of olive oil and season with
salt and pepper.
3. Place on a sheet tray and roast in the oven for about 10
minutes.
4. Meanwhile, saute the chopped garlic in 13 ml olive oil for
1 to 2 minutes or until slightly yellow in color.
5. Add the chopped roasted tomatoes. In a blender,
combine the cheese and basil, season with salt and
pepper, blend well and add remaining olive oil while
blending, then set aside.
6. Cook the rotini according to package directions, drain and
toss with the sauce.
7. Drizzle with the basil mixture and toss with the cheese
and arugula.
8. Top with the crispy ham, and serve.
 APRICOTE HONEY GLAZED HAM

MAKES: 6 servings

INGREDIENTS:

. 1 Piller's Simple Free (c) Maple Sugar Smoked Ham

. 1/2 cup apricot preserve

. 1/2 cup honey

. 1 tbsp cornstarch

. 3 tbsp lemon juice

. 1/4 tsp ground cloves

. 1/2 cup water

METHOD:

1. Pre-heat the oven to 325 F. Remove ham from package

and place in a shallow roasting pan. Add 1/2 cup water
and cover with a lid or aluminum foil. Cook ham for one
hour or until warm throughout.
2. Meanwhile, combine all glaze ingredients in a sauce pan
over medium heat. Heat stirring constantly, until
thickened and bubbly.
3. Spoon glaze over ham and baste during last 30 minutes of
baking.
 APPLE AND COUSCOUS STUFFED
PORK TENDERLOIN

PREP TIME: 10 minutes

COOK TIME: 25 minutes
MAKES: 6 servings

INGREDIENTS:
. 1 cup cooked couscous, cooked with vegetable broth

. 2 lbs. Pork tenderloins

. 1 cup baby spinach

. 2 onions, diced

. 1 lg. Apple, diced

. 2 tbsp fresh sage, minced

. 1/3 cup dried cranberries

. 2 tbsp honey

. 1/2 tsp black pepper

. 1 tbsp thyme

. 1 tbsp rosemary

METHOD:

1. Preheat your oven to 400 F.

2. Cook couscous in vegetable broth.
3. Trim the pork tenderloins and remove all silver skin, then
butterfly. Line the inside of the tenderloins with baby
spinach.
4. Mix together cooked couscous, onions, apples, sage and
dried cranberries to make the filling. Spread the mixture
evenly between the two pork tenderloins. Roll up the
tenderloins, tie if necessary, but should hold on their
own.
5. Once the tenderloins are rolled up, rub the outside of the
tenderloins with honey, black pepper, thyme and
rosemary.
 6. Place the stuffed tenderloins in a roasting pan and bake
for 20 to 25 minutes, or until they have reached an
internal temperature of 155 F, then take out of the oven.
7. Allow to rest for 5 minutes. During this time the internal
temperature will rise to 160 F.

THIN CREPES

INGREDIENTS:

. 1 cup unbleached all-purpose flour

. 2 tbsp white sugar

. 1 pinch salt

. 2 eggs

. 1 1/2 cups milk

. 1/2 tsp vanilla extract

. 1 tbsp unsalted butter, melted

. Softened butter for cooking

METHOD:

1. In a bowl, combine the flour, sugar and salt. Add the

eggs, 1/2 cup of the milk and the vanilla and whisk until
smooth. Gradually add the remaining milk, stirring
constantly. Whisk in the melted butter.
2. Preheat a 9 inch non-stick skillet over medium heat.
When the skillet is hot brush it with butter.
3. For each crepe, pour about 3 tbsp of batter in the center
of the skillet. Till the skillet to spread the batter evenly
until it covers the entire bottom of the skillet. When the
edge peels easily and begins to brown, flip the crepe with
a spatula. Continue cooking for about 10 seconds and
then remove from the skillet.
4. Place the cooked crepes on a plate as you go. Cover with
aluminum foil to keep them warm. Delicious with maple
syrup or blueberry sauce.

BLUEBERRY CREPE SAUCE

INGREDIENTS:

. 1/2 cup water

. 1/4 cup sugar, or more to taste

. 2 tbsp cornstarch

. 4 cups frozen blueberries

METHOD:

1. In a saucepan, combine water, sugar and cornstarch with

a whisk. Add the blueberries. Place the pan on the stove
over medium heat and stir with a wooden spoon until
sauce simmers. Let it cook for 1 minute.
2. Remove from the heat and then let the sauce cool for
about 30 minutes.
 3. You can keep the sauce in the refrigerator and reheat it in
the microwave oven, if needed.

BACON STUFFED
CORNMEAL WAFFLES

On a snowy day it is a great excuse, I tell my wife, to stay in

your jammies and make a big deal of breakfast. These
cornmeal waffles make a tasty vehicle for crisp bacon. Lie
strips directly onto the batter as it cooks. Douse with maple
syrup.

MAKES: 8 squares

INGREDIENTS:

. 2 cups all-purpose flour

. 1/2 cup cornmeal

. 2 tbsp light brown sugar

. 2 tsp baking powder

. 1/4 tsp salt

. 1 1/2 cups milk

. 2 large eggs

. 1/4 cup melted butter

. 1 tsp vanilla

. 8 slices bacon, cooked

METHOD:
1. In a medium bowl, whisk together the flour, cornmeal,
light brown sugar, baking powder and salt.
2. In another bowl, whisk together the milk, eggs, butter
and vanilla. Add to the dry ingredients and whisk just
until blended.
3. Preheat your waffle iron and spray it with nonstick spray
or brush it with oil. Ladle in 1/3 to 1/2 cup batter, lay a
strip or two of cooked bacon over the top, close the lid
and cook until golden and crisp.
4. Serve immediately, or keep warm on a rack set on a
baking sheet in a 250 F. Oven while you cook the rest.
 BAKED BEANS WITH BACON

Hanging around the apartment all day gives you plenty of time
to simmer a pot of real baked beans. These begins with a can
of beans what could be easier?

MAKES: 8 to 10 servings

INGREDIENTS:
. 6 slices bacon, chopped

. 2 onions, finely chopped

. 2 (19 oz) cans red kidney beans, drained

. 2 (19 oz) cans navy beans, drained

. 3/4 cup bottled barbecue sauce

. 1 tbsp Hungarian paprika

. 1/2 cup ketchup

. 1/2 cup apple juice

. 1/4 cup brown sugar, packed

. 1/4 cup grainy mustard

. 4 tbsp vinegar

. 2 tbsp molasses (optional)

. Salt and black pepper, to taste

METHOD:

1. In a deep pot, cook the bacon until crisp. Remove it from

the pan, crumble and set aside.
2. Saute the onions in the bacon drippings for about 4 to 5
minutes, until soft. Add paprika, beans, barbecue sauce,
ketchup, apple juice, brown sugar, mustard, vinegar and
molasses (optional).
3. Bring to a simmer, reduce the heat to low and let cook
for an hour, until thickened. Or, pour into a baking dish
and bake for 1 to 2 hours, or into a slow cooker and cook
on low for 4 to 6 hours.
 4. Stir the bacon back into the beans right before serving.
Reserve some to sprinkle on top.

ASIAN-INSPIRED DAN DAN

NOODLE DISH WITH COCONUT SHORTBREAD

MAKES: 4 to 6 servings

INGREDIENTS:
DANDAN NOODLES:

. 3/4 lb thin Asian noodles

. 2/4 lb ground pork

. 3 garlic cloves, crushed

. 1 tbsp grated fresh ginger

. 1 cup chicken stock

. 2 tbsp vinegar

. 2 tbsp soy sauce

. 1 tbsp tahini, almond butter (or peanut butter)

. 2 tsp brown sugar (or honey)

. 2 tsp chili-garlic sauce (or chili sauce), to taste

. 1 cup packed baby spinach

. 1/4 cup peanuts (or almonds), chopped

. 2 green onions, chopped

COCONUT SHORTBREAD:
COCONUT SHORTBREAD INGREDIENTS:

. 1/2 cup butter, room temperature

. 1/4 cup brown sugar, packed

. 1 tsp coconut extract (or vanilla extract)

. 1 cup all-purpose flour

. 1/4 cup coconut, shredded

METHOD:

1. Preheat the oven to 325 F.

2. Bring a large pot of water to a boil and add the noodles.
Cook for 3 to 4 minutes, or as the package directs, and
drain well in a colander.
3. When you set the water to boil, set a large, heavy skillet
over medium-high heat and add a drizzle of oil. Add pork
and cook, breaking it up with a wooden spoon, until the
meat is no longer pink. Add the garlic and ginger and
cook for another minute.
4. Add 3/4 cup of the chicken stock and cook, scraping up
any brown bits from the bottom of the pan, until the
stock reduces by about half. Add the vinegar, soy sauce,
tahini, brown sugar and chili-garlic sauce, and bring to a
simmer. Cook until the mixture thickens, then add the
spinach to the pan and stir until it wilts. If the sauce is too
thick, add the remaining 1/4 cup of stock.
5. WHILE the sauce is simmering, make the shortbread
dough. Beat the butter, sugar and coconut extract in a
medium bowl for about 2 minutes, until it is pale and
fluffy. Add the flour and the coconut, and stir by hand or
on low speed with an electric mixer just until you have a
soft dough.
6. Hand roll the dough into walnut-sized balls and place a
couple inches apart on a ungreased baking sheet. Press
down on each to flatten with the heel of the palm of your
hand.
7. To the pan of cooked down sauce, add the drained
noodles and toss to combine, or spread the noodles out
 on a platter and top with the pork mixture. Serve right
away, topped with chopped peanuts and green onions.
8. Set cookies in the oven and bake for 12 to 15 minutes, or
until they look pale golden. Makes a perfect finish to the
meal.
 CHAPTER

STEWS AND SOUPS

 HUNGARIAN SAUSAGE AND
KALE SOUP

Kale is typically thrown into smoothies or salads is the STAR in

this warming dish that also features potatoes and sausage.
This soup also has a rich broth full of sausage, potatoes and
greens that add fibre and a hearty taste.

MAKES: 6 to 8 servings
COOKING TIME: 30 minutes
INGREDIENTS:

. 1 tbsp olive oil

. 1 lb Hungarian sausage

. 3 onions, chopped

. 1 large carrot, chopped

. 2 celery stalk, chopped

. 3 cloves garlic, minced

. 1 tsp Hungarian paprika

. 4 potatoes (about 1 1/2 lb), peeled and chopped

. 10 cups beef stock

. 1 small bunch kale, with the tough ribs removed

. 1/2 bunch Swiss chard, trimmed

METHOD:

1. In a large soup pot, heat the oil over medium high heat
and brown the sausages on all sides. Remove to cutting
board, cut into slices and return to pot.
2. Add onions, carrots, celery, garlic, paprika, and cook,
stirring for about 5 minutes or until softened. Add
potatoes and stock. Bring to a boil, cover and reduce the
heat and let simmer for about 15 minutes or until the
potatoes are tender when pierced with a fork.
3. Meanwhile, chop kale and Swiss chard to make about 12
cups of lightly packed greens. Add to sausage mixture
and simmer uncovered for 15 minutes or until the greens
are tender.
 MUSHROOM CHOWDER

MAKES: 10 servings of 1 cup each

INGREDIENTS:

. 2 pkgs (227 g each) button mushrooms

. 1 lb shiitake mushrooms, stems removed for stock

. 8 oz oyster mushrooms, stems removed for stock

. 1 portobello mushroom cap, stem removed and gills scraped

out

. 2 tbsp butter

. 1 shallot, diced

. 1 onion, coarsely chopped

. 1 leek, (white parts only), thinly sliced

. 1 stalk celery, chopped

. 1 each tbsp chopped fresh thyme and tarragon

. 3 bay leaves
. 1/3 cup white wine (your choice)

. 1/2 cup 35% whipping cream

. 1 1/2 tsp salt

. 1/4 tsp black pepper

INGREDIENTS FOR MUSHROOM STOCK:

. 2 cup shiitake and oyster mushroom stems

. 4 sprigs fresh thyme

. 2 sprigs fresh tarragon

. 1 leek, (white and light green parts only), chopped

. 1 stalk celery, coarsely chopped

. 1 onion, coarsely chopped

. 3 bay leaves

. 1 tsp whole black peppercorns

. 8 cups water

METHOD:

1. MUSHROOM STOCK: In pot, combine shiitake and oyster

mushrooms stems, thyme, tarragon, leek, celery, onion,
bay leaves and peppercorns. Pour in water and bring to a
boil. Reduce heat and let simmer for 20 minutes. Remove
from heat and let stand for 5 minutes. Strain stock
through fine mesh sieve into another pot or large
measuring cup, discarding the vegetables; set aside.
2. Meanwhile, thinly slice button, shiitake, oyster and
portobello mushrooms; Set aside. In a soup pot, heat
butter over medium heat and cook shallot, onion leek,
celery, thyme, tarragon and bay leaves, stirring often for
about 10 minutes or until golden.
3. Stir in wine until evaporated. Add mushrooms and pour
in mushroom stock; cover and bring to a boil 15 minutes
or until the mushrooms are tender. Remove bay leaves
and using immersion blender, blend soup until smooth or
to desired texture. Stir in cream, salt and pepper, and
heat until steaming.
 CHAPTER

BREADS AND BAKED GOODS

 BLUEBERRY BRAN YOGURT MUFFINS

MAKES: 12 muffins

INGREDIENTS:

. 1 cup all-purpose flour

. 1 tsp salt
. 1/2 tsp EACH: baking powder, baking soda, ground cinnamon

. 1 cup Greek-style plain yogurt

. 1/2 cup EACH: sugar, honey, vegetable oil

. 2 large eggs, lightly beaten

. 1 tsp vanilla extract

. 2 1/2 cups wheat bran

. 1 1/2 cups blueberries

METHOD:

1. Line 12 cup muffin tin with paper liners.

2. In medium bowl, stir together flour, salt, baking powder,
baking soda and cinnamon.
3. In a large bowl, whisk together, honey, sugar, yogurt, oil,
eggs, vanilla. Add flour mixture, stir until just combined.
Gently stir in bran and blueberries.
4. Divide the batter among the prepared muffin cups, about
heaping 1/3 cup each.
5. Bake in preheated oven at 350 F. Until tops are golden
and tester comes out clean, about 25 to 30 minutes. Cool
5 minutes. Serve warm or at room temperature.

1879, HOME MADE MOLASSES BROWNIES

INGREDIENTS:

. 1 cup dark chocolate chips or coarsely chopped bittersweet

chocolate

. 1/2 cup butter, cut into pieces

. 1/4 cup molasses

. 2 large eggs

. 1 cup sugar

. 1 tsp vanilla extract

. 1/2 tsp baking powder

. 2 tbsp unsweetened cocoa powder

. 1/4 tsp salt

. 1 cup flour

METHOD:

1. Heat oven to 350 F.

2. Line an 8 by 8 inch metal baking pan with parchment
paper.
3. Combine chocolate and butter in a medium saucepan and
cook over low heat, stirring frequently, until melted and
smooth.
4. Remove from heat, add molasses and let cool slightly.
Combine eggs, sugar, vanilla, baking powder, cocoa and
salt in a large bowl and stir until just incorporated. Add
chocolate mixture and stir until combined. Add flour and
fold in until just incorporated.
5. Pour batter into prepared pan, spreading it out and
smoothing top.
 6. Bake for 30 minutes, or until the center is set. Remove to
wire rack and let brownies cool for at least 20 minutes.
Take them out a littler earlier if you want them to be
chewier.
7. Cut into squares.

CHOCOLATE LAVA CAKE

INGREDIENTS:
. 2 cups all purpose flour

. 1/2 cup butter

. 4 oz semi-sweet chocolate

. 2 eggs

. 2 egg yolks

. 2 tbsp granulated sugar

. 2 tbsp icing sugar

. 1 tsp vanilla

. 1/4 tsp salt

METHOD:

1. Preheat your oven to 400 F.

2. Butter 6 ramekins or large muffin tins.
3. Melt butter in a small pot, turn off the heat and add
chocolates, stir until melted and smooth.
4. Using a whisk or electric mixer, mix together the eggs,
yolks, sugar, salt and vanilla until the mixture is pale and
tripled in volume. Fold the chocolate mixture in. Sprinkle
the flour in 1 tbsp at a time, gently fold in until
combined.
5. Fill the molds with the batter. Place in the oven and bake
for 10 minutes.
6. Allow the cake to cool 5 to 10 minutes. Sprinkle with icing
sugar and serve with whipped cream or ice cream.
 CLASSIC BRAN MUFFINS

NOTE:

Bran muffins contain wheat bran, an excellent source of fibre

and a good source of vitamins and minerals.

MAKES: 12 muffins

INGREDIENTS:
. 1 1/2 cups bran wheat

. 1 cup milk

. 1/3 cup vegetable oil

. 1 egg

. 2/3 cup brown sugar

. 1/2 tsp vanilla extract

. 1 cup all-purpose flour

. 1 tsp baking soda

. 1 tsp baking powder

. 1/2 tsp salt

. 1/2 cup raisins or chopped dates

METHOD:

1. Preheat the oven to 375 F. Grease muffin cups or line

cups with paper muffin liners.
2. Mix together wheat bran and milk; let stand for about 10
minutes.
3. Beat together, sugar, oil, eggs and vanilla and add to milk
bran mixture. Sift together flour, baking soda, baking
powder and salt. Stir flour mixture into milk mixture,
until just blended. Fold in raisins and spoon the batter
into the prepared muffin tins.
4. Bake in the oven for 15 to 20 minutes, or until a
toothpick inserted in the middle of the muffin comes out
clean. Let cool on a cooling rack.
CHAPTER

SALADS
 SPINACH DATE NIGHT SALAD

MAKES: 6 serving

INGREDIENTS:

. 6 cups baby spinach

. 4 fresh dates, pitted and sliced in half

. 1/3 cup thinly sliced red onions

. 1 peeled orange sliced into 6 rounds

. 1/4 cup toasted sliced pecan halves

DRESSING INGREDIENTS:

. 3 tbsp pomegranate juice

. 1 1/2 tbsp olive oil

. 1 tbsp white vinegar

. 2 tsp honey, (your choice)

METHOD:

1. Place the baby spinach on a large platter. Add the pitted

dates, thinly sliced red onions, orange slices and the
toasted pecans.
 2. In a small bowl, combine the pomegranate juice, olive oil,
vinegar and honey. Mix well.
3. Pour on top of the salad.

APPLE AND SPINACH SALAD

MAKES: 4 servings

INGREDIENTS:
. 1 pkg baby spinach

. 3 tbsp extra virgin olive oil

. 3 apples, red delicious, cored and thinly sliced

. 5 tsp maple syrup (or honey), your choice

. 4 tsp white vinegar

METHOD:

1. Place your spinach in a large serving bowl.

2. Heat olive oil in a frying pan over medium heat, cook
apple slices for 1 to 2 minutes or until they are softened.
3. In another small bowl, whisk together the maple syrup,
vinegar, pour into pan and cook for another i 0r 2
minutes.
4. Pour over the spinach and toss. Serve right away.
 FENNEL ORANGE SALAD

MAKES: 8 servings

INGREDIENTS:

. 2 fennel bulbs, cored and thinly sliced

. 3 cloves garlic, thinly sliced

. Segments and juice of 2 oranges

. 3 tbsp olive oil

. 2 tsp vinegar

. 1/2 tsp garlic powder

. 1/2 tsp Hungarian paprika

. 1/2 tsp ground fennel seed

. 1/2 cup pecans, chopped

. 1 bunch frisee, chopped

METHOD:

1. Put the fennel bulbs, garlic cloves, orange segments and

juice, olive oil, vinegar, garlic powder, paprika, fennel
seed, and pecans in a salad bowl. Toss well. Add the
frisee and toss again.

ORANGE MOLASSES CARROT

CABBAGE SLAW

MAKES: 2 4 servings
INGREDIENTS FOR SALAD:

. 3 cups carrots, grated

. 3 cups red cabbage, thinly sliced

. 1/2 cup walnuts, chopped

. 1/4 cup fresh parsley, chopped

. 1/3 cup currants

INGREDIENTS FOR DRESSING:

. 3 tbsp cider vinegar

. 1 tsp orange zest

. 2 tbsp orange juice

. 2 1/2 tsp mustard

.1/2 tsp cumin (optional)

. 2 tbsp molasses

. 2/3 cup oil, half olive oil, half walnut oil if you have

. Salt and pepper, to taste

METHOD:

1. Toss together salad ingredients in a large salad bowl.

2. Put all dressing ingredients, except oil, in a mason jar and
give it a good shake. Make sure the mustard is well
 incorporated then add oil and give it another shake. Or
you can stir it together in a bowl, in same sequence.
3. Toss salad with dressing. Before serving, squeeze half a
lemon over slaw and add zest of one lemon.
CHAPTER

DESERTS
 HOMEMADE BISCOTTI CHEESECAKE
WITH STRAWBERRIES

MAKES: 10 servings

INGREDIENTS:

. 6 oz plain biscotti
. 5 tbsp unsalted butter, melted

. 1 1/3 white chocolate,chopped

. 3 cups full-fat cream cheese

. 3 eggs

. 1 1/4 cup sour cream

. 3/4 cup white sugar

. 1 tbsp cornstarch

. 1 tsp vanilla extract

. freshly squeezed juice and grated zest of 1 lemon

TO SERVE WITH TOPPING:

. 2 1/2 cups strawberries (or peaches), hulled and quartered

. 4 tbsp virgin olive oil

EQUIPMENT NEEDED:

. 8 inch round spring form cake pan, greased and lined with
baking parchment paper.

METHOD:

1. Crush the biscotti in a freezer bag using a rolling pin and

tip into a large mixing bowl.
2. Pour the melted butter into crumbs and stir to combine.
Tip the mixture into the prepared pan and press into an
even layer with the back of a metal spoon to form a base.
3. Bake on the middle shelf of the preheated oven for 5
minutes. Remove and set aside to cool. Do not turn the
oven off.
4. Melt the chocolate in a heatproof bowl set over a
saucepan or pot of barely simmered water. Stir until
smooth and glossy and remove from heat.
5. Pour the cream cheese, eggs, sour cream, cornstarch,
sugar, into a food blender and whizz until smooth. Scrape
down the sides of the bowl with a rubber spatula, then
add the vanilla, lemon juice and zest and whizz again.
6. Carefully pour the mixture into the pan on top of the
baked biscotti base. Place on the baking sheet and bake
on the middle shelf of the still-warm oven for 40 minutes,
or until just set.
7. Remove the cheesecake from the oven and let it cool
completely before chilling in the fridge.
8. TO SERVE: Mix the strawberries (or peaches) with olive
oil. Heap the drowned strawberries on top of the chilled
cheesecake and serve in slices.
 DARK AND WHITE CHOCOLATE MELT

MAKES: 4 servings

INGREDIENTS:

. 2 tbsp cocoa powder

. 2 tbsp sugar

. 1/2 cup flour

. 1/2 cup cocoa powder

. 8 oz dark chocolate, chopped

. 1/4 cup butter

. 3 large eggs

. 1/2 cup sugar

FILLING INGREDIENTS:

. 3 oz white chocolate, chopped

. 6 canned cherries, drained

. icing sugar

METHOD:

1. In a bowl, combine 2 tbsp of cocoa powder with sugar.

Butter six 1/2 cup ramekins and sprinkle with the cocoa
and sugar mix. With rack in the middle position, preheat
the oven to 375 F.
2. In a bowl, sift together flour and 1/2 cup of the cocoa
powder. Set aside.
3. Over double boiler, melt the chocolate and butter. Let
cool.
4. In another bowl, whisk the eggs with the sugar for about
4 minutes or until the mixture is light and fluffy.
5. With a spatula, fold in the flour and cocoa mixture. Add
the chocolate and stir gently.
6. Pour half the batter into ramekins. Place 1/6 of the white
chocolates and a cherry (or 2 morello cherries) in the
center of each makekin. Top with the remaining batter.
7. Bake in the oven for about 16 minutes.
8. Let cool slightly, unmould and serve right away. If serving
is delayed, reheat cakes in the microwave oven.
9. If desired, serve with fresh cherries hald dipped in
chocolate .
 CHAPTER

DRINKS AND PUNCH

 THE BLUSHING LADY COCKTAIL

This cocktail is a fruity cocktail that has the right blend of

tropical flavours with a nice medley of sweet, sour and tart.

INGREDIENTS:

. 1 oz Pomegranate liqueur

. 2 oz Vodka

. 1 oz pink grapefruit juice

. lemon wedge

. coarse sugar for rimming

METHOD:
 1. Rub a wedge of lemon around the rim of a martini glass
and dip the glass into a plate of coarse sugar.
2. Pour the remaining ingredients into the cocktail shaker
with ice.
3. Shake and strain into a garnished martini glass.

DARK CHOCOLATE AND RASPBERRY

MARTINI COCKTAIL

Indulge yourself with this Chocolate Martini rimmed with

cocoa. It is a perfect dessert drink when hosting a dinner
party.

INGREDIENTS:

. 2 oz Sinsations Dark Chocolate Martini

. 1 oz Raspberry Liqueur

. powdered cocoa for rimming

METHOD:

1. Pour the ingredients into a shaker with ice cubes.

2. Shake vigorously.
3. Strain into a chilled cocktail glass rimmed with cocoa.

CHAMPAGNE COCKTAIL

For this drink and all Champagne cocktails, add the

Champagne last, right before serving for the best results and
the best looking dissolving sugar cube effect.

INGREDIENTS:
. 1 sugar cube

. 3 dashes bar bitters

. Champagne

. 1 oz brandy

METHOD:

1. Place the sugar cube in the bottom of a Champagne flute.

2. Use the dashes bar bitters to saturate the sugar cube.
3. Add the brandy
4. Fill with Champagne.
 THE REAL BUBBLY
RASPBERRY COCKTAIL

INGREDIENTS:

. 8 to 10 mashed raspberries (fresh or frozen)

. 8 whole mint leaves

. 3 oz of raspberry syrup

. 3 oz raspberry brandy

. 1 bottle of Real Bubbly Rose by Rotkappchen

METHOD:
 1. Mash the raspberries and put them in a sparkling wine
glass or a long drink glass.
2. Add 8 mint leaves and mash together immediately.
3. Add raspberry syrup and raspberry brandy.
4. Add a couple of ice cubes and fill with The Real Bubbly
Rose.
5. To make it extra special, add a raspberry and mint leaf on
the edge of the glass.

VANILLA TOFU MILKSHAKE SMOOTHIE

This silken tofu is the softest tofu that is available and blends
up perfectly in smoothies. Silken tofu will increase the protein
content, making you feel full for a longer period of time, and
provides a whole host of nutritional benefits as well.

INGREDIENTS:

. 1/2 cup silken tofu

. 1 cup vanilla soy milk

. 2 bananas

. 1/2 tbsp peanut butter

METHOD:

1. Combine all the above ingredients in a blender and blend

until smooth.

MIXED BERRY TOFU SMOOTHIE

This drink is packed with fruit and protein, this smoothie is a

great choice for breakfast or refuelling after a workout!

INGREDIENTS:
. 1 cup silken tofu

. 1 banana, ripe

. 2 cups frozen mixed berries

. 1/2 cup orange juice

METHOD:

1. Combine all the above ingredients in a blender and blend

until smooth.
 IRISH COLA

The Irish Cola gets its name from blending Irish whiskey and
Bailey's Irish Cream with cola. You probably could have
guessed that on your own. This drink has a rich taste with
notes of fruit and almond, and a little bit of smoke. It's nice
for relaxing and winding down, it even makes a great
nightcap.

INGREDIENTS:

. 1 oz Irish whiskey (Jameson's)

. 1 oz Bailey's

. 4 oz cola

METHOD:

1. Fill a cocktail shaker with ice and pour in the Irish

whiskey and Bailey's.
2. Shake until chilled, and strain into an old-fashioned glass.
3. Fill the glass the rest of the way with cola.
 IRISH COFFEE

The Irish people had the right idea when they combined
robust Irish whiskey with hot, black coffee. Beyond choosing
the best Irish whiskey possible, using fresh whipped cream
can turn the mundane Irish Coffee into something spectacular.

INGREDIENTS:

. 4 oz strong, rich hot coffee

. 1 oz Irish whiskey
. 2 tsp brown sugar

. 1 oz light whipped cream

METHOD:

1. Pour the sugar then coffee into a warm Irish coffee glass
and stir until dissolved.
2. Add the Irish whiskey and stir again.
3. Float the cream on top by pouring it over the back of a
spoon. Drink the coffee through the cream.
 EVERYBODY'S IRISH

Sorry I don't have a proper picture to show you here. You

might not be sold on the olives garnish with this cocktail, but
trust me, it brings out some subtle flavours, and taste really
good. This is a very GREEN cocktail. So you will want to be
sure to use the green varieties of both liqueurs to get that
perfect shade.
INGREDIENTS:

. 2 oz Irish whiskey

. 1 tbsp green creme de menthe

. 1 tbsp Green Chartreuse

. Cocktail olive or fresh mint sprig for garnish

METHOD:

1. Pour the ingredients into a cocktail shaker with the ice

cubes and shake well.
2. Strain into a chilled cocktail glass.
3. Garnish with the olive or mint sprig.
 CHAPTER

KITCHEN HINTS AND

OTHER TIPS
 HELPFUL KITCHEN AND FOOD TIPS

FACTS AND TIPS:

FACT:

. People have been loving bacon since 7,000 year B.C.

. Canadian bacon isn't really bacon.

. Bacon was a sign of wealth in 16th. Century Europe.

TIPS:

. Bacon jam can be refrigerated for up to one month.

. Bacon don't fry it: Bake your bacon on a rimmed cookie
sheet in a 400 F. Oven for 15 to 20 minutes instead. It is much
less messy, minimizes shrinkage, and you can cook more at
one time by laying them out in a single layer. Line the sheet
with foil or parchment paper to make cleanup easier.

. To bacon just add water: If you do cook it on the stovetop,

cover your bacon with water before you start, the hot water
will render the fat, minimizing splatter. It will have cooked off
in time for the bacon gets crisp.

. Save the bacon for later: Raw bacon freezes well, and is easy
to cut frozen because of its high fat content. When you need
chopped bacon to start a recipe, simply cut bacon crosswise
off the end of a frozen package, then return it to the freezer.
 THIS IS
A
FREE E-BOOK

ENJOY!