Cod Casserole

Cod Casserole

INGREDIENTS

• 2 tablespoons extra-virgin olive oil, divided
• 2 medium onions, very thinly sliced
• 1 cup dry white wine
• 1 1/4 pounds cod (see Tip), cut into 4 pieces
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 cups finely chopped whole-wheat country bread, (about 2 slices)
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 cup finely shredded Gruyere, or Swiss cheese

DIRECTIONS:

Preheat oven to 400°F/200°C

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.

Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.

Toss bread with the remaining 1 tablespoon oil, paprika and garlic powder in a medium bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.

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Green Apple Sorbet

Green Apple Sorbet

INGREDIENTS:

• 750g (1.6lbs) granny smith apples, unpeeled, cored, and quartered
  
• juice of 1/2 a lemon
  
• 250ml (1 cup) water
  
• 375g (1.5 heaped cups) caster sugar
  
• 3 teaspoons calvados, optional
  
• 1/8 teaspoon liquid green food colouring, optional
  

DIRECTIONS:

1. Place the apples, lemon juice, water, and sugar in a medium saucepan over high heat. Bring to the boil, then reduce to a simmer.
2. Cook the apples until they are extremely soft, about 20 minutes.
3. Remove from the heat and allow to cool to room temperature.
4. Once the apples have cooled transfer them to a blender and blend until the mixture becomes a smooth puree. Strain the mixture through a fine sieve.
5. Stir through the calvados and green food colouring, if using. Refrigerate the apple mixture until cold.
6. Remove the mixture from the fridge and churn in an ice cream machine according to the manufacture’s instructions.
7. Once adequately frozen, transfer the sorbet to a container, cover tightly, and place in the freezer for a minimum of 4 hours.

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Chocolate Cupcakes with Peanut Butter Cookie Dough “Frosting” Recipe

Chocolate Cupcakes with Peanut Butter Cookie Dough “Frosting” Recipe

INGREDIENTS:
Makes 24 Cupcakes

Chocolate Cupcake Ingredients

• 1 (18.25 oz.) box Devil’s Food (or other chocolate variety) cake mix
• 1 cup buttermilk
• 1/2 cup vegetable or canola oil
• 4 eggs

Peanut Butter Cookie Dough “Frosting” Ingredients:

• 1 cup (1 stick) butter, room temperature
• 1 1/2 cups peanut butter
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup milk
• 1 tsp. vanilla
• 2 1/2 cups flour
• 1/2 tsp. salt
• 1 cup mini semisweet chocolate chips

DIRECTIONS:

To Make Cupcakes:

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.

Beat cake mix, buttermilk and oil with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick for about 2 minutes.

Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack. Once cooled, top with the frosting recipe (listed below).

To Make Peanut Butter Cookie Dough “Frosting”:

Use an electric mixer to beat butter and sugars together until fluffy, about 2-3 minutes. Mix in vanilla and milk. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Add in extra milk to thin, if needed. Stir in chocolate chips.

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Root Beer Float Cupcakes

Root Beer Float Cupcakes

INGREDIENTS:
makes 12 cupcakes

• 1 1/8 cups all purpose flour
• 1/4 cup dark cocoa powder
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 teaspoons root beer concentrate
• 1/3 cup root beer
• 1/2 cup + 1 tablespoon heavy cream
• 1/2 cup butter, melted
• 2 tablespoons sour cream

DIRECTIONS:

Preheat oven to 350 degrees.

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Add root beer concentrate and root beer. Mix until batter is smooth. Line a muffin tin with liners and using a heaping 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.



Vanilla and Root Beer Frosting

• 1 1/2 sticks butter, softened
• 4 cups powdered sugar
• 1 tablespoon vanilla extract
• 2 tablespoons milk
• 1/4 teaspoon root beer concentrate

DIRECTIONS:

In the bowl of an electric mixer, cream butter until smooth. On low speed, add powdered sugar one cup at a time, increasing speed to bring the frosting together. Add milk and vanilla extract. Beat until smooth. Remove almost all of the vanilla frosting, leaving behind about 1/3-1/2 cup in the mixer. Set vanilla frosting aside. Add root beer concentrate to remaining frosting in the bowl and beat until it comes together.

Prep two pastry bags (or you can simply use spoons) and fill one with vanilla frosting and the other with root beer frosting. Once the cupcakes have completely cooled, fill each one with root beer frosting (I simply plunge the pastry tip into the cupcake and squeeze), then top with vanilla frosting. Top with hot fudge or cocoa syrup.

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Bread and Butter Pudding

Bread and Butter Pudding

INGREDIENTS:
Serves 4

• 75 g/3 oz butter, at room temperature
• 12 slices medium-sliced white bread
• 50 g/2 oz raisins
• 300 ml/1/2 pint cream
• 300 ml/1/2 pint milk
• 4 egg yolks
• 75 g/3 oz caster sugar
• 2 eggs
• butterscotch sauce and custard, to serve

DIRECTIONS:

Generously butter an ovenproof dish. Remove the crusts from the bread and using the remaining butter butter, both sides, then cut each slice into quarters.

Arrange a single layer of the bread triangles, slightly overlapping in the bottom of the buttered dish. Scatter over some of the raisins and place another layer of the bread triangles on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.

To make the custard, heat the cream and milk in a pan until it almost comes to the boil. Remove from the heat. Meanwhile, whisk together the egg yolks and sugar in a large heatproof bowl set over a pan of simmering water until thickened and the whisk leaves a trail in the mixture. Remove from the heat and beat in the cream mixture until well combined.

Pour two-thirds of the custard over the layered-up bread triangles and leave to stand for about 30 minutes or until the bread has soaked up all of the custard.

Preheat the oven to 180C/350F/Gas 4. Pour the remaining custard over the soaked bread and butter triangles and arrange the rest of the bread triangles on top. Press down firmly with a fish slice so that the custard comes halfway up the bread triangles. Bake for 30-35 minutes until the custard is just set and the top is golden brown.

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Breakfast Skillet Taco

Breakfast Skillet Taco

INGREDIENTS:

• 5 soft corn tortillas (6” diameter)
• 6 scallions, chopped
• 1 red bell pepper, chopped
• 1 small jalapeno chile pepper, seeded and finely chopped (optional), wear plastic gloves when handling
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 can (15 ounces) reduced-sodium black beans, rinsed and drained
• 4 cups baby spinach (about 4 ounces)
• 1 large tomato, chopped
• 1 cup shredded reduced-fat Cheddar cheese
• 4 tablespoons reduced-fat sour cream
• sprigs fresh cilantro

DIRECTIONS:

1. Preheat the oven to 350°F. Stack the tortillas on a large piece of foil, sprinkle the top one with water, and wrap in the foil. Heat for 10 minutes.
2. Meanwhile, heat a large nonstick skillet coated with olive oil cooking spray over medium-high heat. Add the scallions and bell pepper and cook for 5 minutes or until lightly browned. Add the jalapeno chile pepper (if using), garlic, and cumin. Cook for 2 minutes or until lightly browned. Stir in the beans, spinach, and tomato. Cook for 2 minutes or until heated through. Spread the mixture evenly in the skillet.
3. Remove from the heat and sprinkle with the cheese. Let stand until melted. Top with dollops of the sour cream and sprinkle with the cilantro.
4. Cut the warmed tortillas into quarters or strips. Serve immediately with the taco skillet.

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Curry Roasted Vegetables

Curry Roasted Vegetables

INGREDIENTS:

• 1 can chickpeas, drained and rinsed
• 1/2 cup shelled edamame
• 1/2 red pepper, cut into small strips
• 1 yellow pepper, cut into small strips
• 1/2 bag of broccoli florets
• 1 tbsp red curry powder
• 2 tsp cilantro
• 1 tsp garam masala (optional)
• 1 tsp ancho chili powder (or regular)
• 1.5 tsp sesame seeds
• Olive oil

DIRECTIONS:

1. Preheat oven to 425.
2. Combine all veggies in a bowl. Drizzle with olive oil, add in seasonings and toss until evenly coated. Spread in a baking sheet or shallow pan.
3. Bake for 25-30 minutes, until vegetables are well roasted - chickpeas will have some carmelization.
4. Serve over brown rice.

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