Rozanne's Recipe Corner 2008

Check out the latest Recipes from Rozanne...
Click here to visit the 2009 Recipe Archive

Rozanne's Christmas Side Dishes 12th December 2008

Fruity Nutty Stuffing Loaf Wrapped in Bacon

150g butter
1 onion, finely diced
3 celery sticks, finely chopped
1tsp dried rosemary, or 1tbls fresh
1tsp dried thyme, or 1tbsl fresh
10 sage leaves, finely chopped
450g sausage meat
10 dried apricots, finely chopped
3tbls roughly chopped pistachio nuts
400g breadcrumbs
3 eggs, beaten
3tbls fresh coriander, chopped
16 streaky rashers (I used North Cork Pancetta from Jack McCarthy's Butchers in Kanturk)
2 pound loaf tins

Method:

1. Preheat the oven to 160'C.
2. Melt the butter in a large pot, add the onion, celery, thyme, rosemary and sage. Saute till soft.
3. Add the sausage meat, apricots and pistachio nuts and stir well until the sausage meat is cooked but not brown.
4. Stir in the breadcrumbs and egg until well mixed.
5. Line the 2 loaf tins with bacon, drape rashers over the side to be able to wrap over the loaf.
6. Push in the stuffing to form a compact loaf, wrap the bacon over.
7. Bake for 45 minutes at 160'C.
8. Leave to rest for 5 minutes then turn out.
9. Serve hot or cold with chutney.

Spicy Braised Red Cabbage

1 head of red cabbage, finely sliced
2 red onions, finely sliced
50g butter
150ml port
300ml red wine
5tbls red wine vinegar
3tbls brown sugar
12 juniper berries
3 cinnamon sticks
2 star anise
50g dried cranberries or raisins
1tbls redcurrant jelly

Method:

1. Melt the butter in a large pot, add the spices and stir until fragrant.
2. Add the onion and red cabbage and stir well. Cook for about 15 minutes until the vegetables have started to wilt down.
3. Add the vinegar, wine, sugar and port. Bring to the boil, cover and reduce to a simmer for 1 hour.
4. Remove the lid, turn up the heat and cook for 45 minutes till the liquid evaporates completely and the vegetables start to stick to the bottem of the pot. Stir all this lovely caramelisation in.
5. Stir through the redcurrant jelly.
6. Can be made the day ahead.

Guinness and Cider Spiced Beef

( From Jack Mccarthy Meats in Kanturk 029 50178)

1 joint spiced beef
1 onion, halved
1 carrot, chunked
1 stick celery, chunked
1 bay leaf
4 cloves
Large pot

Method:
1. Place all the ingredients in a large pot cover with water and bring to the boil. Reduce to a simmer and simmer for 3 hours, topping up with water.
2. Serve with relish or chutney.

Rozanne's Advent Cooking Calendar

Magical Mince Pies (Makes 24)

2 boxes all butter shortcrust pastry (or same quantity in homemade pastry)
¼ of the boozy fruit mixture
Butter for greasing tin
Water for sealing pastry
Beaten egg for egg wash
Flour for rolling out pastry
Rolling pin
2 muffin or bun tins
8cm pastry cutter
7cm pastry cutter

Method:
1. Defrost the pastry. Grease the muffin tins. Preheat the oven to 200'C.
2. Roll out the pastry. Cut out bases for the pies with the 8cm pastry cutter and gently push into the muffin tin.
3. Spoon in boozy fruit mixture.
4. Cut out lids with the 7cm pastry cutter, brush a little water on the edge and press down on the mince pies. The back of a teaspoon run along the edge can help.
5. Brush egg wash over the mince pies with a pastry brush for a golden finish.
6. Prick 2 holes in the top of each pie with a fork.
7. Bake for 20 minutes until golden. Allow to cool for 15 minutes before lifting out with a teaspoon.
8. Dust with icing sugar and serve hot or cold.

Monica's Austrian Mulled Wine Recipe

1 bottle Merlot
1 orange
12 cloves
1 cinnamon stick
1tsp ground ginger
Grating of fresh nutmeg
3tbls honey

Method:
1. Pour the wine into a pot.
2. Halve the orange, squeeze the oranges into the wine using your hand. Stud the orange halves with the cloves and place in the pot.
3. Add the honey, cinnamon stick, nutmeg and ginger and stir until the honey dissolves.
4. Simmer for half an hour with the lid on. DO NOT BOIL!!!

Moist Christmas Cake

½ quantity basic fruit mixture
250g butter, melted and cooled
5 eggs, beaten
375g flour
2bls Grand Marnier

Method:
1. Preheat the oven to 120'C. Line the base and sides of a 22cm square cake tin with one thickness brown paper and two thicknesses baking paper, extending papers 5cm above the sides of the pan.
2. Place basic fruit mixture into large bowl. Mix in the butter and eggs then sift in the flour.
3. Spread the mixture into prepared pan, level the top with a spatula. Bake, uncovered for 3 hours.
4. Pour over liqueur, cover hot cake with foil, cool overnight.

Christmas Pudding

You need a 60cm square of unbleached calico for the pudding cloth. If the calico hasn't been used before, soak in cold water overnight, then boil it for 20 minutes and rinse in cols water.

¼ quantity basic fruit mixture
250g butter, melted and cooled
3 eggs, beaten
280g stale breadcrumbs
35g plain flour

Method:
1. Place basic fruit mixture in large bowl. Mix in the butter and eggs then breadcrumbs and the flour.
2. Fill a very large pot ¾ full of hot water, cover , bring to a boil. Have ready 2.5metres of kitchen string and an extra ½ cup of plain flour. Wearing rubber gloves, put pudding cloth in boiling water, boil for 1 minute, squeeze excess water from cloth. Working quickly, spread hot cloth on work surface, rub flour into the centre o the cloth to cover an area about 40cm in diameter, leaving flour a little thicker in centre of cloth where 'skin' on the pudding needs to be thickest.
3. Place pudding mixture in the centre of cloth. Gather cloth evenly around mixture, avoiding any deep pleats, the pat into a round shape. Tie cloth tightly with string as close to the mixture as possible. Pull ends of cloth tightly to ensure pudding is as round an firm as possible. Knot two pairs of corners together to make pudding easier to remove.
4. Lower pudding into boiling water, tie the free ends of string to handles of the pot to suspend pudding. Cover with a tight fitting lid and boil rapidly for 4 hours, replenishing water to maintain the level.
5. Untie pudding from handles, place wooden spoon through the knotted calico loops and lift pudding from the water. Do not put pudding down on the work surface, suspend from spoon by place over rungs of upturned stool or wedging the handle in a drawer. Pudding must be suspended freely. Twist ends of cloth around the string to avoid them touching the pudding. If pudding has been cooked correctly, cloth will start to dry in patches. Hang for 10 minutes.
6. Place pudding on board, cut string, carefully peel back cloth. Turn pudding onto plate the n peel cloth away completely , cool. Leave to stand until skin darkens and pudding becomes firm.

Week One 14 November 2008

Rozanne's Fantastic Boozy Fruit Mix

This mix is the base for a Christmas Pudding, Christmas Cake and Mince Pies to be made in the following week. Store in a Tupperware in the fridge for up to a month. All fruit must be finely chopped to the size of a sultana.
1kg sultanas
375g dried currants
425g raisins
250g dates
250g pitted prunes
250g glace cherries
125g dried apricots
115g dried pineapple
115g stem ginger in syrup
120g mixed peel
3 medium apples, peeled and grated
240g fig jam
2tbsp orange zest
60ml lemon juice
440g brown sugar
1tbsp mixed spice
330ml Grand Marnier

Mix everything really well. Store in the fridge in an airtight container. Stir every two days.

Rozanne's Raspberry Creams

225g butter
65g icing sugar
1tbsp cornflour
225g plain flour
1tsp baking powder
Raspberry Cream Icing
60g butter
130g icing sugar
2tbsp raspberry jam

Method:
1. Preheat the oven to 160'C. Line a baking tray with parchment paper.
2. Beat together the butter and icing sugar until light.
3. Gradually add the flour, cornflour and baking powder and mix until well combined.
4. Roll the mixture into small balls and space out on the baking sheet.
5. Flatten each ball gently with a fork.
6. Bake for 15 minutes until golden and cool completely on a wire rack.
7. Beat together the icing sugar and butter until light. Stir in the jam. Use to sandwich together the biscuits
8. Store in am airtight container or freeze for up to 2 months.

Christmas Coconut Macaroons
2 large eggs, separated
Pinch of salt
170g golden castor sugar
200g dessicated coconut

Method:
1. Preheat the oven to 160'C. Line two baking trays with parchment paper.
2. Beat the egg whites and salt until stiff.
3. Beat in the egg yolks one at a time.
4. Add the sugar, a little at a time and beat until well dissolved.
5. Stir in the coconut and mix well.
6. Place teaspoons of the mixture on the baking tray and bake for 15 minutes.
7. Cool on the trays.
8. Store in a Tupperware or freeze for up to two months.

Key Lime Pie

200g biscuits (Digestive's, coconut, gingernut)
50g butter, melted
1tbls golden syrup
100g dark chocolate, melted
Tin condensed milk
200g cream cheese
100ml double cream, stiffly whipped
Juice and zest of 3 limes OR 2tbls lime cordial
Strawberries, to serve

Method;
1. Crush the biscuits in a Ziploc bag by bashing them with a rolling pin.
2. Melt the butter and golden syrup together in a pot and stir through the crushed biscuits very well.
3. Press the biscuit mixture into a glass flan dish. Pour over the melted butter and set in the fridge for an hour.
4. Whisk the cream until stiff.
5. Beat together the lime, condensed milk and cream cheese very well until smooth.
6. Fold in the whipped cream and pour over the biscuit base.
7. Set in the fridge overnight.
8. Serve with strawberries.

Golden Nugget Hamburgers

1kg steak mince
2 onions, grated
2 eggs
2tbls tomato ketchup
1tbls Ballymaloe Relish
1tbls Worstershire sauce
1tsp English mustard
½tsp freshly grated nutmeg
3 cloves garlic, crushed
½ cup chopped fresh herbs (parsley, coriander, rosemary, chives)
100g mature cheddar cheese cut into dice sized cubes
Salt and pepper
1 bunch spring onions, finely chopped
1 cup of mayonnaise mixed with 1tbls mild curry powder, to serve
1 packet bacon, grilled till crisp

Method:
1. Mix together all the ingredients up to and including the fresh herbs, very well. Your hands are best for this job.
2. Mold the hamburger mixture with your hands into 8 burgers.
3. Push a cube or 2 of cheese into the middle of each burger and close over the hole.
4. Grill the burgers under a hot grill until brown. Bake in a 230'c oven for a further 10 minutes to cook through.
5. Serve topped with spring onion, curried mayonnaise and bacon.

Forest Foraged Food

Autumnal Blackberry Crumble
1kg Bramley cooking apples
150g light brown sugar
1tsp ground cinnamon
Juice of 1 lemon
300g blackberries
200g porridge oats
100g coconut oil (from a healthshop)
50g light brown sugar or 3tbsp honey
2tbsp chopped nuts, optional
2tbsp dessicated coconut, optional

Method:
1. Peel and core the apples. Chop them into chunks and cook with the 150g light sugar, cinnamon and lemon juice in a pot over a medium heat for 10 minutes. The apples should retain their shape but be softened. Spoon the apples into a lasagne dish. Spread the blackberries evenly over the apples, do not mix.
2. To make the crumble, melt the coconut oil and light brown sugar together in a pot. Add the oat flakes and dessicated coconut and nuts if using. Stir until well mixed.
3. Spread the crumble mixture over the fruit and bake in the oven for 20 minutes at 200'C.
4. Allow to rest fro 5 minutes then serve with cream or ice cream.

Wild Mushroom Risotto
2tbsp olive oil
400g wild mushrooms, wiped clean and sliced
2tbls butter
1 onion, diced
350g Arborio rice
200ml dry white wine
1litre chicken stock with 3tbls dried mushrooms added, keep warm in a pot on the stove top
100g grated Parmesan cheese
Salt and black pepper
Truffle butter or truffle tapenade, to taste (optional) available from Italian deli's

Method:
1. Heat the olive in a frying pan and fry the mushrooms on a high heat until tender. Set aside.
2. Melt the butter in large pot. Add the onion and sauté till soft.
3. Add the rice and stir until well coated with butter.
4. Pour in the wine and cook for a few minutes over a medium heat until the liquid disappears.
5. Rest a ladle in the stock pot. Add one ladle of stock to the rice at a time. Stir until the liquid gets absorbed by the rice, then add another ladle of stock.
6. Test the rice to see if it is cooked through. There should be no crunchy bits but it should be firm not mushy. If will be overcooked and mushy if too much stock is added. So you may not use all the stock.
7. When the risotto is to your liking, add in the cooked mushrooms. Chop up the mushrooms from the stock pot and add.
8. Stir in the grated parmesan and season well with black pepper. If you have truffle butter or truffle tapenade, add a couple of teaspoons to taste.
9. Serve immediately.

Halloween Spicy Pumpkin Cake

300g self-raising flour
300g light muscovado sugar
2tsp mixed spice
1tsp cinnamon
2tsp bread soda
90g dried cranberries
90g sultanas
½ tsp salt
4 eggs, beaten
200g butter, melted
Zest and juice of 1 orange
300g grated butternut squash or pumpkin
Orange Cream Cheese Frosting
225g cream cheese
85g butter, softened
100g icing sugar, sifted
Zest of 1 orange, juice of half

Method:
1. Preheat the oven to 180'C. Grease a 20cm x 20cm square cake tin.
2. Mix the flour, sugar, spices, bread soda, sultanas and salt into a large bowl.
3. Beat the eggs into the melted butter, add the orange juice and orange zest
4. Mix the wet mixture in with the dry, add the grated pumpkin and stir well.
5. Pour the mixture into the prepared cake tin, cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes. Check that the cake is ready by inserting a skewer, if it comes out clean it's done. If not bake for a little longer.
6. To make the icing, beat together the butter, cream cheese, icing sugar, butter, orange zest and orange juice.
7. Allow the cake to cool completely on a wire rack then spread over the icing in swirls and peaks.
8. Store in the fridge for up to 3 days.

Halloween Spicy Sausage and Pumpkin Bake

10 large spicy sausages, I used Hick's Hot and Spicy
800g pumpkin or butternut squash, peeled and cut into wedges
2 red onions, peeled and cut into wedges
3tbsp olive oil
3tsp caraway seeds
Salt and pepper
450ml liquid chicken stock, available in vacuum packed plastic pouches

Method:
1. Preheat the oven to 220'C.
2. Mix the pumpkin, olive oil, salt and pepper and caraway seeds in a large roasting tin. Add the sausages and roast for 20 minutes until the sausages are browned and the pumpkin is softened and starting to crisp.
3. Stir in the gravy, return to the oven for 2 minutes until the gravy starts to bubble.
4. Serve with colcannon.

Sweet Treats 10 October 2008

Cape Gooseberry Cake with Cream Cheese Icing

175g soft butter
175g golden castor sugar
3 eggs
150ml sour cream
225g self raising flour
1tsp baking powder
2tsp vanilla extract
Zest of one lemon
250g Cape gooseberries or any other berry (strawberries, blueberries, raspberries)
Cream Cheese Icing
200g cream cheese
100g icing sugar
80g soft butter
Juice of 1 lemon

Method:
1. Preheat the oven to 160'C.
2. Grease and line a 22cm loose bottomed cake tin.
3. With an electric beater, cream together the sugar and butter.
4. Add the eggs, sour cream, vanilla essence and lemon zest.
5. Sift in the flour and baking powder. With a spatula, fold in 2/3 of the berries and dried ingredients.
6. Bake for 50 minutes until baked through, let rest for 10 minutes. Pop out and leave to cool on a wire rack.
7. Beat the icing together with an electric beater until smooth and lump free. Smooth over the top of the cake with a spatula and decorate with the remaining berries.
8. Store in the fridge and eat within 3 days.Death by Chocolate Brownies

275g cake flour
60ml cocoa powder
10ml baking powder
1/2tsp bread soda
100g dark chocolate pieces
100g white chocolate pieces
100g milk chocolate pieces
2 large eggs
30ml milk
250ml sour cream
115g light brown sugar
85g butter, melted

Method:

1. Preheat the oven to 180'C. Grease a muffin tin.
2. Sift together the flour, cocoa, baking powder and bread soda. Add the chocolate pieces.
3. Combine the eggs, milk, sour cream, sugar and butter and add to the dried ingredients. Mix until just combined, the mixyure should be quite stiff.
4. Spoon the batter into the muffin tin and bake for 15-20 minutes.
5. Allow to cool in the tin then turn out.

Chicken Tikka Masala Serves 4

Marinade:
4 chicken breasts, cubed into large chunks
1tbls of tikka masala curry paste
150ml Greek yoghurt
Sauce:
1 onion, finely diced
1tbls sunflower oil
200ml passata
400ml can coconut milk
2tbls tikka masala curry paste
1tbls Greek yoghurt
2tbls chopped fresh coriander

Method:
1. Mix all the marinade ingredients and chicken and marinade for at least an hour in the fridge or overnight ideally.
2. Preheat the oven to 230'C. Drain the chicken from the marinade and place onto a lined baking tray. Bake for 10 minutes until slightly charred.
3. To make the sauce, sauté the onion in the oil over a low heat for 8 minutes until soft.
4. Add the curry paste and stir for another 2 minutes.
5. Add the passata and coconut milk and bring to the boil.
6. Add the chicken, reduce the heat and cook for 5 minutes until the chicken is cooked through.
7. Finish off by stirring through the yoghurt and sprinkling over the coriander.
8. Serve with basmati rice.

Sweet and Sour Chicken Serves 4

4 chicken breasts, sliced into thin strips and seasoned with salt and pepper
Sunflower oil, for stir frying
1 medium brown onions, sliced into thin wedges
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 yellow pepper, thinly sliced
1 celery stick, thinly sliced
400g tin of pineapple pieces, drained and juice reserved
Sauce:
2tbls tomato sauce
2tbls plum sauce
2tbls light soya sauce
60ml white wine vinegar
1tbls cornflour dissolved in 1tbls cold water
60ml chicken stock
Reserved pineapple juice

Method:
1. Mix all the sauce ingredients together and set aside.
2. Heat 1tbls of oil in a wok over a high heat and stir fry the chicken in batches until browned and cooked through. Remove from wok and keep in a clean dish.
3. Heat another tablespoon of oil and stir fry the vegetables until cooked but still crunchy, approximately 3 minutes.
4. Add the pork, pineapple chunks and sauce. Bring to the boil and wait for sauce to thicken while stirring constantly.
5. Serve immediately.

Cornershop Cuisine 19th September 2008

Spicy Sausage and Bean Casserole

150g chorizo or any spicy sausage, skinned and sliced
1 onion, cut into thin wedges
2 cloves garlic or 2tsp garlic paste
1tsp chilli flakes or chillies out of a jar
1tbls paprika, optional
1 red pepper, diced
1 tin cannelini or butter beans, or baked beans in tomato
1 tin chopped tomatoes
Black pepper to taste
2tbls chopped parsley, optional

Method:
1. In a non stick pan or wok, fry the sausage until the fat renders out and it goes slightly crispy on a medium to high heat.
2. Turn down the heat, add the onion, red pepper and chilli and cook until soft.
3. Add the garlic and paprika and stir until fragrant, DO NOT BURN!
4. Pour in the beans and tomato, bring to the boil, then reduce to a simmer and cook for 15 to 20 minutes until some of the moisture evaporates and the sauce thickens.
5. Season with black pepper and stir through fresh parsley.
6. Delicious served with a green salad and crusty bread.
7. Keeps well in the fridge for three days.

Fried Rice

400g cooked white basmati or long grain rice, either just cooked or completely cold
3 eggs, beaten with a fork in a bowl
4tbls sunflower oil
1tbls grated fresh ginger or ginger paste
6 spring onions, chopped, use white and green part
150g button mushrooms, sliced
50g frozen peas, defrosted
Optional extras: bacon, prawns, cooked chicken, ham, grated carrot, finely sliced cabbage
3tbls soya sauce
1 to 2 tsp toasted sesame oil, optional
Black pepper

Method:
1. Heat a non stick wok, add 1tsp sunflower oil. Add the beaten egg and stir rapidly until well cooked, dry and broken up.
2. Remove the egg from the wok and set aside in a clean bowl.
3. Wipe the wok clean, heat up 3tbls sunflower oil and cook all the vegetables and meat you want to use and.
4. Add the cooked rice and soya sauce. Stir very well and break up any lumps.
5. Once the rice is piping hot, stir through the egg and season with black pepper and toasted sesame oil.
6. For food safety, only reheat once.

Brainy Breakfasts 12 September 2008

No Cook Porridge with Seasonal Fruit

1 cup porridge oats
2 cups rice milk
½ cup chopped seasonal fruit (strawberries, pears, apples or apricots)
2tbls vanilla yoghurt
2tbls ground flaxseeds

Method:
1. Pour the rice milk over the oat flakes and leave to soak for at least 20 minutes, or even over night.
2. Stir through the chopped fruit and serve each portion with ground flaxseeds.

Millet Porridge with Dried Fruit and Cinnamon

1 cup millet grain
1 cup mixed dried fruit (apricots, apple, prunes, pears, peaches, raisins)
6 cups water
1 heaped tsp cinnamon
2tbls date syrup, optional

Method:
1. Snip up the dried fruit with a pair of kitchen scissors.
2. Mix the millet, dried fruit, water and cinnamon in a pot, bring to the boil, reduce to a simmer and cook for 20 to 30 minutes till soft.
3. Sweeten with date syrup if desired.

Banana Smoothie
1 banana
1tbls Tahini paste
2 cups soya or rice milk
Honey, optional

Method:
1. Blitz everything together in a food processor or with a handheld blender.
2. Sweeten with honey if desired.

Immune Boosters 29 August 2008

Roasted Beetroot and Pumpkin Seed Salad

2 large raw beetroot, peeled and cubed
2tbls olive oil
2tbls balsamic vinegar
2tsp chopped fresh rosemary
2 sweet potatoes, peeled and cubed
2tbsl olive oil
Salt and pepper
150g rocket leaves
150g baby spinach leaves
4tbls pumpkin seeds, toasted in a non-stick pan until they pop
100g feta cheese, crumbled
Dressing:
100ml lemon juice
2225ml walnut oil
2tsp honey
Salt and pepper

Method:
1. Preheat an oven to 200'C.
2. Coat the beetroot well in olive oil, rosemary and balsamic vinegar, season well with salt and pepper. Roast for 30 minutes on a baking tray , then reduce temperature to 180'C and roast for a further 15minutes.
3. On a separate tray, coat the sweet potato with olive oil and salt and pepper. Roast for 20 minutes at 200'C.
4. Mix up the salad dressing.
5. Arrange the leaves on a plate, pile the vegetables on top, crumble over feta cheese and sprinkle the pumpkin seeds. Dress just before serving.

Ginger and Lemon Tea

1 whole ginger root, chopped into chunks
1 lemon, halved
1 orange, halved
2tbls Manuka honey
1 cinnamon stick
4 cloves
3 litres water

Method:
1. In a large pot, place the chopped ginger root. Squeeze the lemon and orange in. Throw in the orange and lemon skins. Add the cloves and cinnamon stick. Cover with water. Bring to boil and boil for at least 15 minutes, sweeten with honey.

Blueberry Yoghurt

1 tub probiotic yoghurt
2tsp Manuka honey
2tbls ground flaxseed

Stir well and enjoy.

Vibrant Vegetarian Food 18 July 2008

Middle Eastern Butterbean Tagine

1 onion, diced
Olive oil
1 sweet potato, cubed
1 courgette, cubed
4 cloves garlic
1tsp cinnamon
1tsp coriander
1tsp cumin
1 tin chopped tomatoes
400ml vegetable stock
3tbls tomato paste
1 can chickpeas, drained and rinsed
1 can butterbeans, drained and rinsed
Zest and juice of a small orange
3tbls chopped fresh coriander

Method:
1. Heat a little olive oil in a non stick pan and sauté the onion until soft.
2. Add the spices, garlic and vegetables and fry until fragrant, be careful not to burn spices!
3. Add the stock, chopped tomatoes and tomato paste. Bring to the boil, then reduce to a simmer for 20 minutes.
4. Add the beans and chickpeas and cook for a further 10 minutes.
5. Squeeze in the orange juice and check for seasoning.
6. Garnish with orange zest and coriander.
7. Serve with couscous.
Herby Couscous

225g couscous
400ml vegetable stock
Zest and juice of 2 lemons
4tbls good olive oil
3tbls chopped flat leaf parsley
2tbls chopped coriander
Black pepper

Method:
1. Place the couscous in a glass bowl, pour over boiling hot stock, cover with cling film and leave to rest for 15 minutes.
2. Fluff up couscous with a fork, add the rest of the ingredients.
3. Check for seasoning.
4. Serve as a side dish.

Coconut Aubergine Curry

4tbls sunflower oil
1 aubergine, cubed into bite size chunks
1 onion, diced
1 thumb ginger, grated
1 green chilli, finely chopped
1tbls garam masala
1 sweet potato, cubed
1 tin coconut milk
1 tin chopped tomatoes
1 tin chickpeas, drained and rinsed
200g baby spinach leaves
Fresh coriander to garnish

Method:
1. Heat up a non stick pan with 2tbls of oil. On a high heat, cook the aubergine until browned.
2. Remove the aubergine from the pan.
3. Heat up another 2tbls of oil and cook the onion and chilli until soft.
4. Add the garam masala and ginger and stir until fragrant.
5. Add the sweet potato, coconut milk, tomatoes, chickpeas and aubergine.
6. Bring to the boil then reduce and simmer for 20 minutes.
7. Turn off the heat and stir in the spinach until wilted.
8. Garnish with coriander and serve with basmati rice.

Fun Recession Food 11th July 2008

Tipple of choice: Prosecco, Italian sparkling wine.
Order online www.atasteofitaly.ie

Truffle Risotto

1 onion, finely diced
50g butter
250g risotto rice eg, Arborio
200ml white wine
1 litre good chicken stock, kept warm in a pot on the stovetop
1tsp truffle salsa (from Italian shop)
100g parmesan cheese, finely grated
Salt and black pepper to taste

Method:
1. Melt the butter in a pot and sauté the onion until very soft, 6-8 minutes.
2. Add the rice and stir well to coat with the butter in the pot.
3. Pour in the wine and stir until the rice has absorbed the wine and is starting to form a creamy sauce.
4. Add a teaspoon of truffle salsa and stir well.
5. Start adding a ladle full of stock at a time to the risotto.
6. Before adding the next ladle, wait until most of the stock has been absorbed into the rice.
7. Test the rice and check that is cooked through, no crunchy bits but it must not be mushy. You may need more or less stock to achieve tshis.
8. Check seasoning and stir through parmesan.
9. Serve immediately.

Pesto Penne Salad

250g penne pasta, cooked according to packet instructions and tossed in olive oil
200g cherry tomatoes, halved
200g feta cheese, cubed
4tbls basil pesto
2 chicken breasts, cut into strips
2tbls sundried tomato tapenade
Fresh basil leaves to garnish

Method:
1. Coat the chicken strips in the sundried tomato tapenade and bake in the oven at 180'C for 15 minutes.
2. Cook the pasta, drain well and toss with olive oil.
3. Toss the pasta with pesto, mix well.
4. Add the tomatoes, feta cheese and chicken.
5. Season and garnish with fresh bail.
6. Serve hot or cold.

Polish Food 27 June 2008

Savoury Sausage and Sauerkraut

2tbls butter
1 onion, chopped
1 green pepper, chopped
1 large apple, peeled and cubed
2tbls brown sugar
1tsp caraway seeds
3 rooster potatoes, cleaned and cubed
2 cups sauerkraut, drained and rinsed
1kg smoked sausage, cut into 3 inch pieces

Method:
1. Melt the butter in the saucepan
2. Add the onion and green pepper, cook until tender
3. Add the apple, brown sugar, caraway seeds, potatoes and sauerkraut, mix well.
4. Mix the sausage through, cover and cook on a low to medium heat for 40 minutes.

Potato Bake with Sour Cream and Chives

2tbls butter, melted
3 cups cubed potatoes
2 eggs, beaten
1 cup sour cream
2tbls chopped chives or spring onions
Salt and pepper

Method:
1. Preheat the oven to 180'C
2. Mix the butter, sour cream, eggs and chives really well. Season with salt and pepper.
3. Pour over the potatoes and mix well and pour in oven proof dish.
4. Cover and bake for an hour.

Budget Meals - 11th June 2008

Bacon €7.00 and cabbage .89c with potatoes €1.00 x 4 =€8.89

Large Roast Chicken €6.00, Cauliflour €1.25 and Potatoes €1.00, Bisto chicken gravy 80c x 4 = €9.05

Simple Fish

White fish baked in Parchment paper with salad and potatoes €17.00

Serves 4

Fillet of lemon sole, plaice, cod or whiting allow about 6oz/150g per person (€10-12 depending on which fish you choose
2oz /50g butter) .40 cent
4 squares of parchment paper, each one large enough to enclose your fish of choice
A squeeze of lemon ( you can use squeezy lemon) €.60
Sunflower oil lemon of wedges
Potatoes €1.00-1.50
Lettuce, Tomato and red pepper for salad €2-€2.50

Preheat the oven to 180C.

1. Brush the parchment paper with a little oil. Place your fish of choice in the centre of the parchment paper, place a knob of butter on the fish and squeeze a little lemon juice over the fish. Season with a pinch of salt and pepper; use freshly milled black pepper if you have it.
2. Draw opposite sides of the paper together over the fish and fold closed, turn the folded ends underneath. Arrange the fish parcels in one layer on a baking tray.
3. Set the baking tray in the heated oven for 15-20 minutes.
4. To serve place each parcel on a warmed plate and open the parcels just enough to pop in a lemon wedge.

Serve with peas and boiled or mashed potatoes

Fish Cakes using tinned salmon €5.20

Makes about 8 fish cakes

225g (1 tin) Salmon (€2.50- 3.00)
225g (about 2 medium potatoes) potatoes €1.20
2 tbsps milk, warmed .20c
1 egg .20c
1 tbsp parsley, chopped
Plain flour
2 oz breadcrumbs
Olive oil
1 lemon .60
Salt and pepper

1. Peel the potatoes, cut into even-sized pieces and cook in boiling water until tender. Drain well and mash with enough warm milk to make them smooth. Beat the egg.
2. Mix the fish with the mashed potato, parsley and just enough beaten egg to bind the mixture; it must be firm enough to shape.
3. With floured hands, shape the mixture into eight patties.
4. *Brush with the remaining beaten egg and coat in the breadcrumbs, making sure the cake is covered. Chill for about 30 minutes or until ready to cook.

5. Heat some oil in frying pan and shallow-fry the fish cakes, in batches if necessary, for about 5 minutes on each side or until golden and crisp. Drain on kitchen paper then serve immediately, accompanied by parsley and lemon mayonnaise lemon wedges if you like.

* If you prefer you can leave out the egg wash and breadcrumbs and just chill the patties for 30 minutes and bake them in a pre heated oven at 180c for 10 minutes.

Parsley & Lemon Mayonnaise €1.70

200ml mayonnaise
Large bunch of parsley, chopped roughly
Rind of 1 lemon
Juice of ½ lemon or 25ml of lemon juice from a squeezy lemon.

Combine all the ingredients.

Beef

Easy beef casserole €7.61

This is an easy all-in- one- pot meal for busy people!

12oz /325g Stewing Beef cut into 1¼ "/3cm Cubes €3.86
2 x 14oz/400g cans tinned chopped tomatoes €1.00 - 1.20
4 Carrots peeled and roughly chopped €1.00
1 medium onion peeled and thinly sliced .25c
1 cup of pearl barley .50c
14oz Beef stock (made up with a stock cube) .30c
I dessertspoon caster sugar
Salt and freshly milled black pepper

4 Baking potatoes €1

Preheat oven to 150C

1. Place all ingredients in a casserole pot. Stir well and cover, bake in oven for 2 hours.
2. Scrub and score baking potatoes into the oven 45 minutes before hot pot is finished cooking.
3. Serve the delicious casserole with baked potatoes and some green beans.

Meat Balls in a tomato sauce with spinach and spaghetti €14.28

Seves 4

For the meatballs
625g/1 ½ lb round steak minced €7.43
75g/ 3oz grated mozzarella cheese €0.90c
Pinch of dried or fresh herbs, oregano or thyme is preferable .25c
1 large egg .25c
1 small onion grated or finely chopped .25c
3 teaspoons of ketchup or pesto .25c

Plain flour for dusting

1-2 tablespoons of olive oil for frying

Home made tomato sauce or if you are in rush a jar of tomato sauce €2.25 approx

1 x 225g bag of baby spinach €2.00

400g Pasta €.70

Mix all the ingredients together, season with salt and pepper. Divide the mixture into balls the size of golf balls and roll them in flour. Heat the olive oil in a frying until browned. Remove and set aside.
Heat the tomato sauce in a wide rimmed saucepan then add the meatballs and simmer very gently on a low heat for 35 minutes, stir occasionally, add the spinach and cook for a further 5 minutes. Serve with spaghetti, rice or baked potatoes.

Home made tomato sauce

The tomato sauce recipe given below is tasty and versatile. I make this sauce in huge quantities and freeze it in small amounts. We use it as a sauce on grilled chicken, fish with pasta and on pizzas.

1 large onion peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
1 tbsp of olive oil
2 tins of chopped tomatoes
1 tablespoon of tomato puree
1 dessert spoon of sugar
1 tablespoon of chopped basil

Method
1. Gently fry onion and garlic in olive oil, for five minutes. Do not let the onion and garlic colour.
2. Add chopped tomatoes, tomato puree and sugar.
3. Allow tomato mixture to simmer on a very low heat for 15-20 minutes, stirring occasionally.
4. Add Basil and season with salt and pepper to taste.
5. The sauce will be a little chunky, if you prefer a smooth sauce blend the sauce with a hand held blender.

Home made Oven chips

Serves 4
1. 4 large potatoes such as roosters, peeled and sliced into long chips
*4 sprigs fresh thyme or rosemary leaves
2. Pinch of salt, sea salt is preferable
3. 2 tbsp olive oil
Preheat the oven to 200C/390F/Gas 6.
Place the potato chips in a large bowl, toss in olive oil, sprinkle with the thyme leaves, and season with salt.

Place the potato chips flat on a preheated baking tray and cook into the oven for 15/20 minutes or until crisp and golden.

Sausage and bean stew €7.75

Serves 4

8 large, lean pork sausages (look for sausages with a high pork content (60%+) €2.50
125g / 4 ½ oz rindless bacon €1.00
1 tbsp oil
1 large onion .25c
2 cloves garlic .15c
2 x 400g / 14oz canned beans such as cannellini beans, kidney beans or mixed beans €1.50-2.50
400g / 14oz canned chopped tomatoes .65c
1 - 2 tsps dried mixed herbs .10c
1 tbsp wholegrain mustard .20c
3 tbsps tomato purée .40c
Salt & black pepper

1. Cut the sausages into 2.5cm / 1" pieces with kitchen scissors, and dice the bacon. Heat the oil in a large flameproof casserole and add the sausages. Fry over a moderate to high heat for 8 minutes, turning frequently until the sausages are golden. Then add the bacon and cook for 1 minutes, stirring.
2. Meanwhile halve, peel and slice the onion. Peel and chop the garlic. Rinse and drain the beans; you don't have to keep them separate.
3. Remove the sausages and bacon from the casserole, drain on kitchen paper and set aside. Pour away all but 2 tbsps of fat from the casserole. Add the onion and garlic and cook over a moderate heat for 5 minutes, until softened.

4. Stir the tomatoes and their juice into the onion and add the herbs, mustard and tomato purée. Rinse out the tomato can with 1/3 of a can of water and add it to the mixture. Bring to the boil, stirring, then add the drained beans.
5. Return the sausages and bacon to the casserole and season to taste.
6. Reduce the heat, cover and cook gently for a further 10 - 15 minutes.

Serving suggestion:
Serve the sausage and bean stew accompanied by a green salad or some lightly cooked green cabbage or green beans and baked potatoes.

Easy Baked Chicken €11.40

4 chicken breasts €6.00
2 small tubs of low fat natural yoghurt .90c
1 dessertspoon mango chutney .40c
1 dessertspoon of mild or medium curry powder depending on your taste .40c
*2 tbsp fresh chopped coriander (optional)

1. Score the chicken breast and add some black pepper
2. Mix the ingredients above together & spoon over chicken
3. Cover and chill for 30 mins
4. Place the chicken on a baking tray and bake in a preheated oven at 180c for 25 minutes or grill chicken breasts under medium heat.

Serve with basmati rice €1.20 and large green salad €2.50

Brain Food 30 May 2008

No Cook Muesli with Strawberries and Vanilla Yoghurt

1 cup of oat flakes, or mixture of flakes such as millet, rye, spelt
1 cup of vanilla flavoured rice milk
Handful of strawberries, sliced
Tub of vanilla yoghurt
2tbsl ground flaxseeds

Method:
1. Combine all the ingredients, except the flaxseeds and soak overnight in the rice milk.
2. Enjoy with ground flaxseeds for extra essential fats.

Chocolate Covered Fig with Orange Zest

30 dried figs
30 whole almonds
200g dark chocolate
Zest of 2 oranges

Method:
1. Melt the chocolate on a glass bowl over a pot of simmering water.
2. Make a small incision in each fig and insert an almond.
3. Roll the figs in the melted chocolate.
4. Place a single layer of chocolate figs on parchment paper, sprinkle over orange zest.
5. Allow to cool and set.

Salmon in Orange, Ginger and Soya Sauce

4-6 skinless, boneless fillets of salmon
250ml light soya sauce
Zest and juice of one orange
Thumb length pf ginger, grated
Small punnet mangetout, sliced
Small punnet baby corn, sliced
6 scallions, finely sliced
Coriander, to garnish
Brocco shoots, to garnish
Noodles or rice, to serve

Method:
1. Marinade the salmon in the soya sauce, orange and ginger, ideally overnight but even 20 minutes will do.
2. Place the salmon, baby corn, mangetout and scallions with the marinade in small oven dish.
3. Bake @ 180'C for 20 minutes.
4. Spoon over noodles or rice.
5. Garnish with coriander and Brocco Shoots.

Summer Brunch 16 May 08

Corn Fritters and Avocado Salsa

50g butter , melted
125ml milk
110g plain flour
2 eggs, beaten lightly
250g can of sweetcorn, drained
2 medium courgettes, coarsely grated
Olive oil, for frying
Salsa
200g cherry tomatoes
2 medium avocados, chopped coarsely
2tbls lime juice
2tbls chopped fresh coriander

Method:
1. Combine the milk, flour and egg in a bowl, whisk until smooth.
2. Add the corn and courgette and mix well.
3. Heat the oil in a non-stick pan on a medium heat.
4. Cook spoonfuls of batter for 2 minutes on each side until golden and crispy.
5. Combine all the salsa ingredients in a bowl, season well with salt and pepper and serve with the fritters.

Oaty Pancakes and Summer Berries and Greek Yoghurt

150g plain flour
100g wholemeal flour
100g porridge oats
10ml baking powder
Pinch salt
50g sugar
2 eggs, lightly beaten
30ml sunflower oil, plus extra for frying
500ml skimmed milk
Greek yoghurt, to serve
Summer berries, to serve
Maple syrup, to serve

Method:
1. Sieve together the flours, salt, sugar and baking powder.
2. Stir in the oats.
3. Mix in the milk, oil and eggs to form a thick batter.
4. Leave to rest in the fridge for 20 minutes.
5. Heat a little oil in a non-stick pan on a medium heat.
6. Cook spoonfuls of batter for 3 minutes on each side until cooked through.
7. Serve with Greek yoghurt and summer berries.

Sweet Potato Fritatta

300g, white part, finely sliced
3 sweet potatoes, peeled and very finely sliced
1tbls freshly chopped rosemary
Olive oil
6 eggs
3 egg whites
250ml milk
50g grated cheddar
50g grated parmesan
Salt and pepper

Method:
1. Preheat the oven to 170'C.
2. Lightly grease a lasagne dish or a glass flan dish.
3. Gently sauté the leeks and rosemary together until soft.
4. Whisk together the eggs and milk, season with salt and pepper.
5. Arrange the sweet potato slices on the bottem of the dish, spoon over half the leeks, add another layer of sweet potato then leek and finish with a layer of sweet potato.
6. Cover with foil and bake for 30 minutes.
7. Remove the foil, sprinkle over the cheese and bake for a further 15 minutes.

Cranberry and Orange Scones

450g self raising flour
2tsp castor sugar
30g butter
150g dried cranberries
Juice and zest of 1 orange
2tbls marmalade
1 egg, lightly beaten
310ml milk

Method:
1. Soak the cranberries in the orange juice for an hour.
2. Line a baking tray with parchment paper.
3. Sift together the flour and sugar.
4. Add all the other ingredients and mix to a sticky dough.
5. Turn the dough onto a floured worktop, need until smooth.
6. Roll out to 3cm thickness, cut into rounds with a pastry cutter.
7. Bake for 15 minutes until golden.
8. Serve with butter and cream.

Simple Sushi 9 May 2008

Ingredients
. bamboo rolling mat
. sushi rice
. nori sheets
. wasabi
. pickled ginger
. soya sauce
. fresh crab
. smoked or raw salmon
. raw yellowfin tuna
. peppers
. cucumber
. spring onions
. radishes
. carrots
. toasted sesame seeds
. castor sugar
. rice wine vinegar

Sushi Rice Recipe

500g sushi rice
750ml water
½ tsp salt
2tbls castor sugar
4tbls rice wine vinegar

Method:
1. Rinse the rice in a fine sieve until the water run clears. This is very important.
2. Leave the rice in the sieve over a bowl to air dry for 10 minutes.
3. In a pot, bring the rice and salted water the boil.
4. Cover and turn down the heat right down and simmer for exactly 15 minutes.
5. Turn the heat off, keep the lid on and leave it to sit for exactly 15 minutes.
6. Gently scoop the rice out of the pot into a very large bowl or a tray to cool.
7. Mix the castor sugar and rice wine vinegar in a pot and gently heat gently until the sugar dissolves, pour this over the rice while both are still warm.
8. Gently turn the rice with a spatula and fan at the same time, you need to have the rice completely cool before you use it.
9. Don't mash the rice, be gentle.

High Tea - 2nd May 2008

Spicy Citrus Cake

The ingredients are measured by volume, not weight
500ml self raising flour
175ml castor sugar
½ tsp salt
125ml sunflower oil
5 eggs, separated
200ml water
Zest of 1 orange
Zest of 2 limes
5ml vanilla bean paste or vanilla extract
5ml ground cinnamon
50ml icing sugar,
Whipped cream, to serve
Loose bottomed cake tin, well greased with butter

Method:
1. Preheat the oven to 180'C.
2. Whisk the eggs whites till stiff.
3. Beat together the egg yolks, oil, water, vanilla, cinnamon and zest.
4. Sieve together the flour, salt and sugar.
5. Fold the liquid into the dried sieved ingredients.
6. Gently fold in the egg whites.
7. Pour the batter into the greased cake tin and bake for 1 hour.
8. Dust with icing sugar and serve with whipped cream.

Quick Crustless Quiche

250g asparagus tips
1 cup grated mature cheddar
4 eggs
300ml milk
4tbls flour
1tbls mild mustard
Salt and pepper
Glass flan dish

Method:
1. Preheat the oven to 180'C.
2. Blanch the asparagus tips in boiling water for 2 minutes
3. Beat together the eggs, milk, mustard, flour and salt and pepper.
4. Mix in the cheese.
5. Pour batter into the dish, arrange the asparagus spears on top.
6. Bake for 35 minutes.

Decadent Summer Desserts 25 April 2008

Passionate Pavlova

For meringue
4 eggs whites
200g castor sugar
Pinch of salt
Baking tray lined with baking parchment
For topping
500ml cream whipped with 1tbls of icing sugar
200ml passionfruit or lemon curd
Punnet raspberries
Zest of one lemon
Sprinkling of icing sugar

Method:
1. Preheat the oven in 150'C.
2. Whisk the egg whites in a very clean bowl till stiff peaks form using an electric whisk.
3. Gradually add the sugar and pinch of salt and carry on whisking.
4. If the mixture feels granular, carry on whisking.
5. Spread the meringue mixture on the baking sheet in a circular or rectangular shape.
6. Bake for 50 minutes or until crispy on the outside and marshmallowy on the inside.
7. Take out and leave to cool.
8. Slather on the whipped cream, blob on the curd, scatter the raspberries, zest and sprinkle over the icing sugar.

Chocolate Cherry Cheesecake
1 shop bought, good quality chocolate Swiss roll
1 tin of pitted black cherries
1tbls custard powder
1tsp sugar
125ml cream, whipped
1 can condensed milk
200g cream cheese
75ml lemon juice
Zest of an orange

Method:
1. Slice the meringue into thin slices, layer in a glass dish.
2. Whisk together the cream cheese, condensed milk and lemon. Fold in the whipped cream.
3. Spoon creamy mixture over the Swiss roll.
4. Drain the cherries, reserve the juice.
5. Mix the custard powder with a little water.
6. Bring the cherry syrup to the boil in a pot, add the sugar and dissolved custard powder, wait till it thickens.
7. Pour over the syrup, scatter the cherries and sprinkle over orange zest.
8. Leave to set overnight in the fridge.

Vanilla Pannaotta

500ml cream
60g castor sugar
Seeds of one vanilla pod
3 gelatine leaves
Grating of dark chocolate
Raspberries, to serve

Method:
1. Soften the gelatine leaves in cold water.
2. Combine the cream, vanilla and sugar in a pot, just till sugar dissolve. Do not boil.
3. Add the gelatine and stir till dissolved.
4. Set in small bowls, espresso cups or ramekins in the fridge.
5. Serve with chocolate and fruit.

Irish Salmon, 4 April 2008

All salmon supplied by Burren Smokehouse, Lisdoonvarna, Co. Clare
T: +353 65 707 44 32
F: +353 65 707 43 03
W: www.burrensmokehouse.com

Farfalle With Smoked Salmon And Leeks

Olive oil
6 leeks, trimmed, washed and sliced
400g smoked salmon, cut into ribbons
500g half-fat crème fraiche
2 tbls grated parmesan cheese
2 tbls chopped fresh dill
Squeeze of lemon
Salt and black pepper
400g farfalle pasta, cooked according to packet instructions

Method:
1. Saute the leeks in a little olive oil until soft.
2. Add the smoked salmon, crème fraiche, cheese and dill. Simmer for 5 minutes.
3. Season with salt, pepper and lemon juice. Stir through the cooked pasta.

Salmon Parchment Parcels

4 fillets of Irish salmon, skinned and boned
4 tsp grated fresh ginger
8 scallions, chopped, including some of the green
Salt and pepper
Drizzle of white wine or lemon juice
4 squares of parchment paper

Method:
1. Lay the salmon on the parchment paper square.
2. Season with salt and pepper, spread on some grated ginger, sprinkle over scallions. Drizzle with white wine or lemon juice.
3. Bake for 10 minutes at 180'C.

Rozanne's Recipes - 28th March 2008

For cookery lessons with Rozanne, contact
Houseworks : T:01 676 9511
www.houseworks.ie

Decadent Chocolate

Chocolate Brownies

250g butter, cubed and at room temperature
300g castor sugar
4 large eggs, beaten
1 tsp vanilla essence
175g plain flour
1 tsp baking powder
275g 75% chocolate
100g milk chocolate buttons
100g white chocolate buttons
100g chopped pecan nuts

Preheat oven to 180'

Method:
1. Line a baking tray with baking parchment.
2. Melt the dark chocolate in a bowl over a pot of simmering water.
3. Beat together the eggs, sugar and butter until creamy and lump free.
4. Mix the melted chocolate with the creamed mixture.
5. Sieve in the flour and baking powder and stir in.
6. Stir in the nuts and buttons.
7. Bake for 25-30 minutes, the top will be cracked but the centre nice and gooey.

Brands of chocolate tasted:
Lindt
Dolphin
Green and Blacks
Pralus
Marks and Spencer

Rozanne's Recipes for St. Patrick's Day - 14th March 2008
Cream of Broccoli Soup Serves 4

2 leeks, washed and sliced
1 courgette, diced
2 heads broccoli
½ cup raw cashew nuts
500ml vegetable stock
250ml rice milk
Nutmeg, to taste
Lemon juice, to taste
Salt and pepper

Method:
1. Remove stalks from broccoli, trim and slice. Cut the heads into florets.
2. Simmer the stalks, leeks, cashew nuts and courgettes in the stock till soft.
3. Add the broccoli florets and rice milk and simmer for 10 minutes.
4. Season with lemon, nutmeg and salt and pepper.
5. Blitz down with a handheld blender.

Basil Pesto

80g fresh basil leaves
80ml extra virgin olive oil
2 tbls pine nuts
2 tbls grated parmesan
2 cloves garlic, crushed
Lemon juice, optional and to taste
Salt and pepper

Method:
1. Blitz down in a food processor.
2. Add more oil if too thick.
3. Season to taste.
4. Store in a sealed jar covered in a thin layer of olive oil and store in the fridge.

Basil Pesto Chicken Serves 4

4 large free range chicken breasts
12-15 sunblush tomatoes
150g buffalo mozzarella
8 slices parma ham
The basil pesto
200ml crème fraiche

Method:
1. Preheat oven to 180'C.
2. Slice up the sunblush tomatoes and cheese.
3. Make a pocket in each chicken breast and stuff with the cheese and tomatoes.
4. Wrap each chicken breast in two pieces of parma ham.
5. Bake in the oven for 30 minutes.
6. Mix the basil pesto and crème fraiche, gently heat and pour over the chicken
7. Serve with orzo, tagliatelle or bulghur wheat tossed with olive oil and chives.

Pistachio Chocolate Truffles

225g 75% cocoa chocolate
150ml double cream
100g pistachio nuts, chopped finely

Method:
1. In a glass bowl over a pot of boiling water, gently melt the cream and chocolate. 2. Do not let the water touch the glass bowl, it will crdle the chocolate.
3. Leave to cool in the fridge for an hour.
4. Roll into small balls and then into the nuts.
5. Enjoy!