RECIPE PALETTE FUN

Spicy Tom Yam Zuppe di Pesce

Ingredients

1 pound whole shrimp
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 tablespoon hot chili paste
1 tablespoon raw sugar
4 kaffir lime leaves
3 red Thai chiles

3 stalks lemongrass, tough outer layers removed, cut into 1-inch pieces
One 2-inch piece galangal, peeled
1 pint cherry tomatoes, halved
2 cups straw mushrooms
8 ounces tilapia or other white fish, cut into 1-inch chunks
20 manila clams

Directions

Bring 6 cups water to a boil in a pot. Meanwhile, peel and devein the shrimp, reserving the heads and shells. Throw the heads and shells into the boiling water and set the meat aside. Simmer over medium-low heat for 20 minutes. Remove from the heat and let sit and stew for another 20 minutes. Strain the broth into a clean pot lined with cheesecloth.

Add the lime juice, fish sauce, chili paste, raw sugar, lime leaves, chiles, lemongrass, galangal and cherry tomatoes to the shrimp broth and bring to a boil. Reduce the heat and let simmer for 10 minutes. Add the mushrooms, tilapia, clams and reserved shrimp and cook until the clams have opened, about 5 minutes. Discard any unopened clams and the galangal.

Divide the soup among bowls and enjoy.

Recipe here:
http://www.cookingchanneltv.com/recipes/nadia-g/spicy-tom-yam-zuppe-di-pesce-recipe/index.html

Turkey & Sour Cream Enchiladas

Ingredients

2 cups chopped cooked turkey
1 1/2 cups 2% Milk Shredded Colby & Monterey Jack Cheese, divided
1 1/4 cups Sour Cream, divided
1 cup salsa, divided
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
10 (6 inch) flour tortillas
1 cup shredded lettuce
1 tomato, chopped

Directions

1.Heat oven to 350 degrees F.
2.Combine turkey, 1 cup each cheese and sour cream, 1/4 cup salsa, cilantro and cumin.
3.Spoon about 1/4 cup turkey mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with remaining salsa. Cover.
4.Bake 30 minutes. Sprinkle with remaining cheese; bake, uncovered, 5 minutes or until melted. Top with lettuce, tomatoes and remaining sour cream.

Recipe here:
http://allrecipes.com/Recipe/Turkey-and-Sour-Cream-Enchiladas/Detail.aspx

"Claypot" chicken

Preparation Time
10 minutes
Cooking Time
20 minutes

Ingredients (serves 4)

1 tbs cornflour
2 tbs soy sauce
60ml (1/4 cup) dry sherry
600g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
60ml (1/4 cup) peanut oil
3 garlic cloves, thinly sliced lengthways
1 tbs finely grated fresh ginger
1 red capsicum, seeded, thinly sliced
250ml (1 cup) chicken stock
1 cinnamon stick
1/2 tsp sesame oil
1 long fresh red chilli, thinly sliced
Steamed rice, to serve

Method

Combine cornflour, half the soy sauce and 1 tablespoon sherry in a bowl. Add chicken and turn to coat. Heat half the peanut oil in a wok over high heat until just smoking. Cook half the chicken for 2 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with remaining peanut oil and chicken.

Drain peanut oil from the wok, reserving 1 tablespoon. Heat reserved oil in the wok over high heat. Stir-fry garlic and ginger for 30 seconds or until aromatic. Add capsicum and stir-fry for 3 minutes or until tender. Add chicken, stock, cinnamon and remaining soy sauce and sherry. Reduce heat to medium. Simmer, stirring occasionally, for 12 minutes or until the chicken is cooked through and the sauce is reduced. Drizzle over the sesame oil. Top with chilli and serve with rice.

Rose and almond cakes

Cooking Time
20 minutes
Makes 12

Ingredients

Canola oil cooking spray
4 egg whites, at room temperature
2/3 cup caster sugar
1 teaspoon vanilla extract
1/3 cup cornflour
1/3 cup self-raising flour
1/3 cup almond meal (ground almonds)
3/4 icing sugar mixture
5 drops rosewater essence (see note)
12 icing roses, to decorate (see note)

Method

Preheat oven to 200°C/180°C fan-forced. Spray a 12-hole, 1 1/2 tablespoon-capacity round-based patty pan with oil. Dust with a little cornflour.

Using an electric mixer, beat egg whites until soft peaks form. Add sugar, 1 tablespoon at a time, beating until sugar dissolves. Add vanilla. Beat until combined. Using a large metal spoon, gently fold through sifted cornflour, selfraising flour and almond meal. Spoon into prepared pan. Bake for 7 minutes or until golden and cooked through. Stand in pan for 5 minutes. Using a small spatula, carefully transfer to a wire rack to cool.

Place icing sugar, rosewater essence and 3 teaspoons hot water in a bowl. Stir until smooth. Drizzle icing over cakes. Decorate with sugar roses. Set aside until set. Serve.

Notes
You can find icing roses and rosewater essence in the baking section of larger supermarkets.



Variation: Lemon cakes; add 1 tablespoon lemon juice instead of rosewater essence and water. Decorate with lemon zest instead of icing roses.

Recipe:

16-18 large strawberries

1/3 cup mascarpone cheese

1/3 cup (80 ml) heavy whipping cream

2-3 (24-36 grams) tablespoons granulated white sugar

1/2 teaspoon pure vanilla extract


Read more: http://www.joyofbaking.com/StrawberriesFilledCream.html#ixzz1kniSIhTw

Strawberries and cream are perfect together and this is a slightly different way of combining the two. I came across this recipe while browsing through Mary Berry's "Desserts and Confections" where she aptly describes these cream filled strawberries as looking like "flowers". Each strawberry is cut with an 'X', starting at the top of the strawberry and down almost to the bottom.



The 'petals' of the strawberry are then spread apart and filled with a cream made with mascarpone cheese and heavy whipping cream, with a little sugar and vanilla added for sweetness. These are simply delicious when made with flavorful strawberries with the added bonus that they can be assembled a few hours in advance of serving.
Mascarpone pronounced mas-kahr-POH-nay is a soft unripened cheese that belongs to the cream cheese family. It comes from Switzerland and Italy and is a thick, buttery-rich, sweet and velvety, ivory-colored cheese produced from cow's milk that has the texture of clotted or sour cream. It delicate and mild flavor is great with fresh fruit and is probably best known for its use in Tiramisu. Produced mainly in the fall and winter it is sold in plastic 8 ounce tubs and can be found in specialty food stores and in the deli section of some grocery stores.


You want the strawberries to sit flat. So if they are a little wobbly with the stems left on, cut the green stems off the strawberries so they will stand upright when placed on your serving tray. With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom of each strawberry. (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make "petals". Set aside while you make the cream filling.

In a medium sized bowl, whip the mascarpone cheese and whipping cream until soft peaks form. Add the sugar and vanilla and continue to whip until stiff peaks form.

Spoon the cream into a pastry bag fitted with a large open star tip (I used a Wilton 1M tip). Pipe the cream into the strawberries. If not serving immediately, cover, and place in the refrigerator until serving time.

Preparation time 15 minutes.

Serves 6-8
by Deborah Mele

Strawberry Syrup:

1 Pint Strawberries, Hulled

1 Cup Granulated Sugar

1/3 Cup Strawberry Liqueur

Put strawberries into a glass or enamel saucepan and mash with a potato masher. Cook over low heat for about 5 minutes or until the berries are soft and tender. Line a sieve with a large square of cheesecloth folded in half. Put it over a large glass measuring cup. Scrape berries and juice into the sieve. Gather the cheesecloth into a ball and allow the mixture to drip through. You should have about 3/4 cup strawberry juice. Discard the cheesecloth. Rinse the saucepan and return strawberry juice to the pan. Stir in sugar. Bring to a boil over medium heat and boil for about 1 minute, until a clear syrup forms. Remove the pan from the heat. Rinse the sieve and strain the syrup through again. Skim any foam off the top. Cool to room temperature, add the liqueur, and chill the syrup for at least 2 hours before using. Strawberry Syrup will keep in the refrigerator for 1 week to 10 days.

1 Pound Mascarpone Cheese At Room Temperature

1 cup Whipping Cream

5 Eggs, Separated

1/2 Cup Powdered Sugar

24 Savoiardi Cookies (Ladyfingers)

2 Cups Chopped, Fresh Strawberries

15 Strawberries To Garnish

Beat the egg yolks until light. Slowly beat in the sugar, and then the mascarpone cheese. In a separate bowl, beat the egg whites until stiff. Fold these gently into the cheese mixture. Now whip the cream until soft peaks form, and fold this too into the cheese mixture. Carefully dip in ladyfingers one at a time in the strawberry syrup just until the outside of the cookie is barely damp. Arrange cookies side by side in a dish large enough to hold 12 cookies flat. After the first 12 are layered, spread 1/2 of the cheese mixture on top. Spread the fresh berries over the cream mixture, and finish with another layer of syrup moistened cookies and cream mixture. Garnish the top with the fresh berries. Refrigerate several hours before serving.

Note: Be careful not to over saturate the cookies, or you will end up with a runny Tiramisu.

Chocolate Raspberry Ice Cream Pie

Ingredients:

Crust
12 to 15 whole chocolate graham crackers
5 tablespoons butter, softened
1⁄4 cup sugar

Filling
1 container (14 to 16 oz) vanilla ice cream
1 pint raspberry sorbet
1 container (14 to 16 oz) chocolate ice cream
1 pint red raspberries
1 tub (8 oz) frozen whipped topping, thawed

Garnish (Optional)
chocolate curls or chocolate sauce

Directions:

Evenly coat a 9-in. pie plate with nonstick spray.
Crust: Pulse crackers in food processor until fine crumbs form.
Add butter and sugar; pulse until crumbs are moistened.
Press firmly over bottom and up sides of pie plate.
Freeze 30 minutes.
Place vanilla ice cream in the refrigerator for 30 minutes to slightly soften.
Pack into crust with an ice cream spade or large spoon; spread evenly.
Freeze 15 minutes or until firm.
Slightly soften sorbet as above; spread on vanilla ice cream.
Freeze until firm.
Slightly softening chocolate ice cream.
Spread evenly on sorbet. Freeze at least 3 hours, or wrap airtight and freeze up to 1 week.
Top pie with 1⁄2 pt raspberries.
Drop spoonfuls of whipped topping on berries; spread evenly.
Top with remaining berries; garnish with chocolate curls or sauce. NOTE: To make chocolate curls, firmly pull a swivel-blade vegetable peeler across a bar or block of roomtemperature chocolate.

Recipe here:
http://pinkpetunias.typepad.com/my_weblog/2011/02/valentines-day-part-three-dessert-recipes.html

Chicken agrodolce

Cooking Time
30 minutes

Ingredients (serves 4)

2 tbs plain flour
800g chicken thigh fillets, excess fat trimmed, halved
1 1/2 tbs olive oil
1 red onion, halved, cut into thin wedges
2 garlic cloves, thinly sliced
80ml (1/3 cup) white wine
250ml (1 cup) water
1 chicken stock cube, crumbled
4 dried bay leaves
1 tbs dried oregano leaves
1 tbs brown sugar
2 tsp red wine vinegar
85g (1/2 cup) green olives, drained
Steamed couscous, to serve

Method

Preheat oven to 200°C. Place the flour in a sealable plastic bag. Season with salt and pepper. Add the chicken and shake to coat. Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Cook half the chicken for 2-3 minutes each side or until golden. Transfer to a baking dish. Repeat with remaining chicken.

Heat the remaining oil in the pan over medium-high heat. Cook the onion and garlic, stirring often, for 2 minutes or until soft. Add the wine and cook for 1 minute or until reduced slightly. Add the water and stock cube and bring to the boil. Stir in the bay leaves, oregano, sugar and vinegar.

Pour the onion mixture over the chicken. Bake, basting occasionally, for 15 minutes or until the chicken is cooked through and the liquid is reduced slightly. Top with the olives and serve with steamed couscous.

Click Image to LOVE palette ♥

Ingredients:

5 eggs
1 2/3 cups granulated sugar
20 Tbs. (2 1/2 sticks) unsalted butter, at room
temperature, cut into small pieces
2 Tbs. kirsch or other fruit liqueur
2 1/2 cups all-purpose flour
1 tsp. baking powder
Pinch of salt
3 1/2 cups raspberries
1 1/2 cups blueberries or blackberries
Confectioners’ sugar for dusting (optional)

Directions:
Preheat an oven to 325°F. Butter and flour an elegant heart cake pan.

In a large bowl, blend the eggs and granulated sugar. Using an electric mixer, beat in the butter and liqueur until fluffy. Add all but 2 Tbs. of the flour and the baking powder and salt, and beat until well incorporated and no lumps remain.

In another bowl, combine 1 1/2 cups of the raspberries and the blueberries with the remaining 2 Tbs. flour. Toss to coat the berries evenly with the flour. Using a rubber spatula, gently fold the berries into the batter.

Pour the batter into the prepared pan. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool in the pan for 20 to 25 minutes. Unmold the cake onto the rack and let cool completely.

Fill the center of the cake with the remaining 2 cups raspberries. Dust the cake with confectioners' sugar.
Serves 10 to 12.
Adapted from Williams-Sonoma Outdoors Series, Picnics and Tailgates, by Diane Rossen Worthington (Time-Life Books, 1998).

recipe here:
http://www.recipebridge.com/g/128/2148396937/mixed-berry-bundt-cake

Chilli chicken and lime mayonnaise open sandwich

Ingredients (serves 4)

1/2 cup whole-egg mayonnaise
2 small limes, rind finely grated, juiced
8 chicken thigh fillets, trimmed
1/3 cup sweet chilli sauce
1 garlic clove, crushed
olive oil cooking spray
2 red onions, thinly sliced
8 slices sourdough bread, each 1cm thick
100g baby spinach
2 ripe avocados, peeled, sliced

Method

Combine mayonnaise, lime rind, 1 tablespoon lime juice and salt and pepper in a small bowl. Cover and refrigerate until ready to use.

Place chicken between sheets of baking paper. Using a meat mallet, pound to 1cm thick. Combine sweet chilli, garlic and 2 tablespoons lime juice in a shallow ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 30 minutes.

Lightly spray a chargrill pan with oil. Heat over high heat. Add onions and spray with oil. Cook, stirring often, for 5 minutes or until just soft. Transfer to a plate and cover to keep warm.

Return pan to heat and cook chicken for 2 to 3 minutes each side or until just cooked through. Transfer to a plate and cover to keep warm.

Toast bread until golden. Place on plates. Top with spinach, avocado, chicken, onion and lime mayonnaise. Season with salt and pepper and serve with lime wedges.

"Impossible" coconut pie

Ingredients (serves 4)

4 eggs
225g (1 cup) caster sugar
100g unsalted butter, softened
100g slivered almonds
1 cup desiccated coconut
2 tbs grated lemon rind
2 tbs grated orange rind
125ml (1/2 cup) lemon juice
125ml (1/2 cup) orange juice
250ml (1 cup) coconut milk
1/2 cup plain flour, sifted
Lightly whipped cream and fresh passionfruit pulp, to serve

Method

Preheat oven to 180°C.

Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor and blend until well combined. Pour into a buttered 28cm pie plate. Bake for 1 hour until lightly browned. Set aside to cool, then refrigerate for 1 hour to chill.

fruit salsa and cinnamon chips
Ingredients
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar
Directions
1.In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Prawn skewers with pistachio dukkah

.

Preparation Time
30 minutes
Cooking Time
5 minutes

Ingredients (serves 10)

190g (3/4 cup) bought aioli
2 tbs chopped fresh coriander
1kg (about 30) green prawns, peeled leaving tails intact, deveined
Olive oil spray

Pistachio dukkah
40g (1/4 cup) pistachio kernels, finely chopped
2 tbs sesame seeds
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp sea salt flakes
1/4 tsp ground black pepper

Method

Combine the aioli and coriander in a bowl. To make the pistachio dukkah, combine the pistachio, sesame seeds, coriander, cumin, salt and pepper in a small bowl.

Preheat a barbecue grill or chargrill on medium. Thread the prawns, tail-end first, onto bamboo skewers. Roll each prawn in the pistachio dukkah and place, in a single layer, on a tray. Spray with oil.

Cook on the grill, turning, for 3-4 minutes or until the prawns change colour. Transfer to a serving platter. Serve with aïoli mixture.

Notes
Serves 10 as a starter.

Crock-Pot Pork Posolé.

..from the kitchen of One Perfect Bite, inspired by Marybeth Mank

Ingredients:

2 tablespoons extra virgin olive oil
2 pounds boneless pork shoulder, cut into 1-inch pieces
1 large white onion, chopped
3 cloves garlic, minced
3 medium carrots, peeled and cut into 1/2-inch
1 red bell pepper, seeded and cut into 1/2-inch dice
2 (14.5-oz.) cans hominy, white or gold, drained and rinsed
1 (14.5-oz.) can diced tomatoes, undrained
1 (15.5-oz.) can kidney beans, undrained
2 tablespoons diced jalapeno or other green chilies
2 tablespoons tomato paste
1/4 cup creamy peanut butter
1/2 cup jarred prepared mole (mole can be found in Latin section of your grocery store) the grocery store]
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
4 cups reduced sodium chicken broth

Optional Garnish:
Sour cream
Fresh chopped cilantro

Directions:

1) Spray 5-quart crock-pot with nonstick cooking spray. Heat olive oil in a large skillet set over medium heat. Add pork and saute until browned on all sides, about 10 minutes. Transfer to crock-pot. Add onions, carrots and garlic to pan and cook until softened, about 5 minutes. Transfer to crock-pot. Stir in bell pepper, hominy, tomatoes, kidney beans and jalapenoes. Mix well.
2) In a separate bowl, combine tomato paste, peanut butter, mole sauce, cumin, oregano, chili powder, cinnamon and 2 cups chicken broth. Whisk until thoroughly combine.Stir in remaining 2 cups broth. Pour over mixture in crock-pot and stir to combine.
3) Cover crock-pot and cook on LOW for 6 hours, or on HIGH for 3 hours. The completed posolé should have the consistency of a stew. If it is too thick, thin with additional chicken broth or water. If too watery, dissolve 2 tablespoon of flour in 1/4 cup broth. When smooth add 2 cups of liquid from stew and stir until smooth. Return to pot and cook until posolé comes to a simmer and thickens slightly, about 10 minutes. Ladle into warm bowls and garnish with sour cream and cilantro. Serve with warm tortilla or cornbread. Yield: 8 to 10 servings.

recipe here:
http://oneperfectbite.blogspot.com/2011/01/crock-pot-pork-posole.html

King Cake

Recipe courtesy Food Network Magazine

12 servings.

Ingredients

For the Cake:

1/3 cup milk
1 package active dry yeast
2 1/2 cups bread flour, plus more for dusting
2 large egg yolks, plus 2 eggs
3 tablespoons granulated sugar
Finely grated zest of 1 lemon
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 1/2 sticks unsalted butter, melted and cooled, plus more for greasing the bowl

For the Filling and Glaze:

1/2 cup golden raisins
1/4 cup bourbon
3/4 cup packed dark brown sugar
2/3 cup toasted pecans, chopped
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 teaspoons grated orange zest
1/4 teaspoon salt

1 dry bean or plastic King Cake baby (available at party-supply stores or mardigrasday.com)

1/2 cup confectioners' sugar
Purple, green and gold sanding sugar, for decorating

Directions

Make the cake:

Heat the milk in a saucepan until scalding; transfer to a food processor, add the yeast and pulse to combine. Add 1/2 cup flour and the egg yolks; process to combine. Pour the remaining 2 cups flour evenly over the yeast mixture; do not process. Put the lid on; set aside for 90 minutes.

Add the 2 whole eggs, granulated sugar, lemon zest, salt and nutmeg to the food processor; process to make a slightly textured dough, about 1 minute. With the machine running, slowly add the butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap; let rise in a warm place for 3 hours. Turn the dough out onto a clean surface and knead briefly; form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.

Make the filling:

Plump the raisins in the bourbon in a small saucepan over medium heat. Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest, salt and the bean or plastic baby; mix until combined and set aside.

On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom. Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours.

Preheat the oven to 350 degrees. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.

Make the glaze:

Mix 3 tablespoons water with the confectioners' sugar; brush 3 tablespoons glaze over the cake. Sprinkle with bands of colored sugar; drizzle with more glaze.

Photograph by Lara Robby/Studio D

recipe here:
http://www.foodnetwork.com/recipes/king-cake-recipe2/index.html

bean and honey burritos
Ingredients
1 1/2 cups cooked yellow rice
1 serving cooking spray
8 (8 inch) flour tortillas
1/4 cup prepared yellow mustard
1/4 cup sour cream
1/3 cup honey
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, rinsed and drained
1 cup corn kernels
2 cups shredded cooked chicken
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
1 1/2 teaspoons ground cumin
1 tablespoon honey
Directions
1.Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
2.Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray.
3.Line bottom of baking dish with 4 tortillas. To make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl. Scoop out 1/2 cup of the bean mixture and reserve for topping.
4.Stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with 4 tortillas; sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, and the reserved 1/2 cup bean mixture.
5.Bake in preheated oven until hot and bubbly, 30 to 45 minutes. Cover with aluminum foil if top browns excessively. Remove from oven, drizzle with the remaining 2 tablespoons of honey.

Tuna, rocket & tomato salad

Cooking Time
20 minutes

Ingredients (serves 4)

1 multigrain bread roll, cut into 2cm cubes
1 x 425g can tuna in springwater, drained
1 x 400g can cannellini beans, rinsed, drained
2 ripe tomatoes, coarsely chopped
1 red onion, halved, thinly sliced
60g drained pitted kalamata olives, halved lengthways
Salt & freshly ground black pepper
1 1/2 tbs olive oil
2 bunches rocket, trimmed, washed, dried
12 fresh basil leaves

Method

Preheat oven to 200°C. Line a baking tray with foil. Spread bread cubes evenly over baking tray. Cook in preheated oven for 10 minutes or until golden.

Meanwhile, place the tuna, cannellini beans, tomato, onion and olives in a large bowl. Season with salt and pepper. Add the oil and toss to combine. Add the rocket, croutons and basil leaves and gently toss to combine. Divide salad among shallow serving bowls.

Chocolate and Cherry Chutney

Ken Gladysz, Executive Chef at The Hotel Hershey

Chocolate Cherry Chutney

Ingredients:

1 cup apple cider vinegar
1/4 cup water
2 small red onions, peeled, small dice
1 tablespoon garlic, minced
1 1/2 teaspoons mustard seeds
1 tablespoon orange marmalade
1/8 teaspoon cinnamon, ground
1 pinch ground ginger
1 pinch cayenne pepper
2 teaspoons Hershey's Cocoa Powder
12 ounces brown sugar
1/2 cup sugar
12 ounces dried cherries
4 ounces dried currents
Salt and pepper, to taste




Directions:

Combine vinegar, water, onion, garlic, marmalade, cinnamon, ginger, cayenne peppers and Hershey's Cocoa Powder in medium saucepot. Bring to a boil, reduce to simmer, and cook 15 minutes. Add sugars, mix well, and bring to a boil; reduce to simmer and cook 1 hour.

Add cherries and currents, mix well and bring to a boil. Remove from heat and allow to cool. Season with salt and pepper to taste. Move contents to clean container. Cover and refrigerate overnight.


Yield: 8 servings

Notes: Best if served with game meats, poultry meats or pork.

** Hotel Hershey is awesome - beautiful gardens, great food and nice people. I've
been there many times. A piece of home <3

http://www.hersheysweetrecipes.com/recipes/recipe.php?id=132

Vegetable Lasagna

Ingredients

1 cup(s) carrot(s), sliced
1 cup(s) zucchini, sliced
1/2 cup(s) pepper(s), red, bell, diced
1 cup(s) spinach, chopped
1 cup(s) cottage cheese, low-fat
1/2 cup(s) cheese, ricotta, low-fat
2 egg substitute
1 teaspoon basil, fresh, minced
1 teaspoon oregano, fresh, minced
1 pepper, black ground
2 cup(s) marinara sauce, low-fat, low-sodium
9 pasta, lasagna noodles, uncooked

Preparation

1. To prepare the vegetables, steam the carrots over boiling water for 2 minutes. Add the zucchini and steam 2 more minutes. Add the red pepper and steam 2 more minutes. Add the spinach and steam 1 more minute. Remove the vegetables from the heat. Combine all remaining ingredients except the marinara sauce and lasagna noodles.

2. To assemble the lasagna, place a little sauce on the bottom of a casserole dish. Place 3 noodles on top of the sauce. add a layer of vegetables and cover with a layer of the cheese mixture. add some sauce. Repeat. Add the last layer of noodles and top with some sauce. Refrigerate overnight. The next day, preheat the oven to 350 degrees. Bake the lasagna for 40 minutes until bubbly. Let stand 10 minutes prior to serving. Cut into squares and serve. (If you prefer to bake the lasagna immediately, cook the pasta before layering it.)

recipe here:
http://www.everydayhealth.com/health-recipe/vegetable-lasagna.aspx

Roasted tomato and capsicum soup

Ingredients (serves 4)

8 large ripe tomatoes, halved crossways
1 red capsicum, quartered lengthways
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon caster sugar
2 garlic cloves, finely chopped
1 desiree potato, peeled, roughly chopped
2 cups reduced-salt chicken stock
1 tablespoon tomato paste
1/2 cup basil leaves

Method

Preheat oven to 180°C. Line base of a large roasting pan with baking paper. Arrange tomatoes and capsicum in a single layer in pan. Sprinkle with vinegar, oil, sugar and garlic. Season with salt and pepper. Roast for 1 hour or until tender. Set aside to cool.

Meanwhile, combine potato, stock and tomato paste in a saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low. Cook for 12 minutes or until potato is tender. Set aside to cool slightly.

Blend potato and stock mixture until smooth. Return to saucepan. Blend roasted vegetables, pan juices and 1/3 cup basil leaves until smooth. Stir into potato mixture.

Place pan over medium heat and cook for 3 to 4 minutes or until soup is heated through. Season with salt and pepper. Ladle into serving bowls. Top with remaining basil. Serve.