Chocolate-Covered Strawberries

Ingredients 

175g plain chocolate, chopped

100g white chocolate, chopped

450g strawberries with stems (about 20), washed and dried very well

Method

1) Put the plain and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

2) Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

3) Set the strawberries aside until the chocolate sets, about 30 minutes.

Chicken broth

Ingredients 

1 (1.8kg) chicken, whole

1 medium onion, peeled and quartered

2 medium carrots, quartered

2 stalks celery, quartered

1 leek, dark tops only

1 medium parsnip, peeled and quartered, optional

3 generous sprigs fresh thyme or 1 tsp. dried

3 generous sprigs flat-leaf parsley

5 whole black peppercorns

1 bay leaf

About 4 litres of water

 

Method

1) Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.

2) Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.

3) Strain into a non-reactive container, like another pot, a large bowl, or plastic containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath (stirring the broth speeds up the cooling process).

4) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.

Wholemeal linguine with French beans, ricotta and lemon

Ingredients

500g wholemeal linguine

125ml (½ cup) reduced-fat ricotta

3 tbsps olive oil

250g French beans, trimmed, halved lengthwise

1 clove garlic, chopped

1 tsp salt

½ tsp freshly ground black pepper

250ml (1 cup) cherry tomatoes, halved

1 lemon, zested

 

Method

Wholemeal linguine with French beans, ricotta and lemon

1) Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 240ml of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.

2) Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the French beans, garlic, salt and pepper and saute for 4 minutes. Add the 240ml of pasta cooking liquid and continue cooking until tender, about 4 more minutes.

3) Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss.

Transfer the pasta to a serving plate and top with lemon zest. Serve.

Better Butter Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tablespoon baking soda
• 1 cup butter
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 1/4 cup peanut butter
• 3 eggs
• 3 tablespoons vanilla extract
• 1/2 cup chopped walnuts (optional)

 

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together the flour, and baking soda, set aside. In a medium bowl, cream the white sugar and brown sugar with the butter. Stir in the eggs, one at a time, then the vanilla and peanut butter. Add the dry ingredients to the creamed mixture and stir until combined. Finally, stir in the nuts.
3. Drop by heaping teaspoonfuls onto cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool on wire racks.

Slightly Spicy Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 cup unsalted butter
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 eggs
• 2 cups semisweet chocolate chips

 

 

 

 

 

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix flour, baking soda, salt, nutmeg, cinnamon and cloves in small bowl.
3. In large mixing bowl combine sugar, butter, and extracts until creamy. Add eggs, one at a time, beating well after each. Slowly add flour mix, beating dough between additions. Fold in chocolate chips. Drop dough by tablespoonful onto an ungreased cookie sheet.
4. Bake 9 to 11 minutes, or until cookies are just brown. After cooling cookies on the tray for 2 minutes, remove to wire racks to cool completely.

Vegan Brownies

Ingredients

• 2 cups unbleached all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup water
• 1 cup vegetable oil
• 1 teaspoon vanilla extract

 

 

 

 

 

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Casserole Bread

Casserole Bread

1 package active dry yeast
½ cup warm water
½ cup lukewarm milk (scalded then cooled)
2/3 cup butter, softened
2 eggs, beaten
1 teaspoon salt
2½ cup flour, divided
½ cup cornmeal
¾ tablespoon chopped green chiles
1 cup shredded cheddar or hot pepper cheese

Dissolve yeast in warm water in mixing bowl. Add milk, butter, eggs, salt, and 1 cup of the flour.

Beat on low speed about 30 seconds, scraping bowl constantly. Beat on medium speed for another 2 minutes, scraping occasionally.

Stir in remaining flour, cheese, chiles, cornmeal until smooth. Scrape batter from bowl sides, cover and let rise in a warm place, until the dough has doubled; about 30 minutes. (The batter is ready if indentation remains when touched with a floured finger.) Stir down batter by beating about 25 strokes. Spread evenly in a greased 2-quart casserole dish. Brush loaf with melted butter and sprinkle with a dusting of cornmeal. Cover and let rise again until it has doubled again, 40 minutes to an hour. Preheat oven to 375 F, and place in center of oven.

Bake about 50 minutes, until loaf is brown, and sounds hollow when tapped. Remove from casserole dish immediately. Brush top with melted butter.