Aioli

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Ingredients:

• 1/4 teaspoon saffron strand
• 3 garlic cloves crushed
• 2 egg yolks
• 1 tablespoon Dijon mustard
• 300 ml olive oil

Steps:

• In a small bowl pour 1 tbsp of boiling water over the saffron and set aside
• Put the garlic
• egg yolks and mustard into a food processor or blender; blitz into a paste
• Very slowly dribble in the olive oil to make a thick mayonnaise-style sauce
• When every things come together
• add the saffron
• saffron water and lemon juice; season to taste
• The aoli will keep covered in the fridge for up to 2 days

Breakfast Crepes

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Ingredients:

• 1 1/2 cups whole milk
• 3 large eggs
• 3 tablespoons sugar
• 1 teaspoon salt
• 5 tablespoons unsalted butter melted
• 1/2 cup brandy
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• additional butter for cooking
• additional sugar such as apple or apricot for serving or clear jelly such as apple or apricot for serving
• nutella

Steps:

• PreparationIn a blender combine milk and eggs Mix on medium-high speed until foamy about 10 seconds Turn blender to low speed and remove feed top With blender going add sugar and salt Replace feed top and blend on high speed for a few seconds then turn blender back to low In the same manner add butter brandy and vanilla replacing feed top and blending for several seconds after each addition Turn blender off Add flour all at once and blend until just combined
• Place crpe pan over moderately high heat With flexible spatula spread a tiny amount of butter in pan an alternative method is to brush the pan with melted butter using a pastry brush and heat until butter just begins to smoke Pour 1/4 to 1/3 cup batter into the pan As you pour quickly tilt the pan in all directions to spread a thin layer of batter across the bottom Pour in just enough batter to cover the pan
• Cook crpe over moderately high heat until bubbles just begin to form on the exposed surface about one to two minutes Lift up the edge to check the cooking process if the crpe starts to burn before it is cooked through turn down the heat If it is not nicely browned after two minutes turn up the heat
• When underside of crpe is browned flip and cook another minute or less until other side is browned Remove from pan and keep warm in the oven loosely covered with foil
• Grease pan with a very small amount of butter and repeat process Continue until all batter is used stacking cooked crpes on a plate in the oven To serve sprinkle each crpe with sugar or spread with jelly and fold or roll up
• Note
• Making the batter for these crpes is relatively easy but cooking them can be laborious Once you have a gotten a feel for the procedure you will probably have to tinker with the heat and cooking time since every pan behaves slightly differently you can save time by using two pans at once Stagger the process so you are pouring the batter into one pan while a crpe is cooking in the other This way you will be able to closely attend to both but will finish in half the time

Brie Twice Baked Potatoes

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Ingredients:

• 6 large hot baked russet potatoes a href=https//wwwgeniuskitchencom/recipe/how-to-bake-the-perfect-potato-408605How to Bake the Perfect Potato/a
• 1 bulb roasted garlic choice of your favorite or try a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-pearl-onions-with-herbs-54099Roasted Garlic amp; Pearl Onions With Herbs/a
• 4 tablespoons unsalted butter room temperature
• 1/2 cup milk warmed
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 7/8 ounce envelope Lipton Onion Soup Mix
• 1/4-1/2 teaspoon fresh ground black pepper
• 2 teaspoons dried parsley flakes
• 6 ounces ripe brie cheese cut into 1/2-inch cubes rind removed

Steps:

• Preheat oven to 375 degrees F
• Slice 5 of the baked potatoes lengthwise in half Carefully scoop out the potato flesh into a medium bowl leaving a 1/2-inch thick shell Rice the potatoes back into the bowl Rice the garlic the peel the other potato and rice into the bowl
• Add butter creams onion mix pepper parsley and brie to the bowl of potatoes and stir til combined
• Mound the potatoes into the potato shells and place on cookie sheet pan Potatoes may be covered and refrigerated up to 24 hours at this point Let come to room temperature before finishing in the oven
• Bake 12 to 15 minutes until cheese has melted and stuffing is heated through Brown under the broiler until golden if desired

Cascadia Rosemary Garlic Fries

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Ingredients:

• 3 lbs russet potatoes or 3 lbs yukon gold potatoes
• 3 garlic cloves peeled and finely minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped Italian parsley
• canola oil for frying
• salt

Steps:

• In a large pot suitable for frying
• preheat oil to 320 degrees
• Scrub potatoes under cold water
• Cut into 1/4x1/4x2 sticks
• leaving the peels on
• Keep the potatoes in cold water while preparing
• and when all are cut
• rinse well under cold water
• removing all excess starch
• Drain well
• and dry on paper towels
• Fry a small amount at a time
• until softened but not brown
• Drain and spread on cooling rack over paper towels or newspaper
• After all potatoes are fried
• cool and refrigerate for at least one hour
• Combine the garlic
• rosemary and parsley
• Heat oil to 425 degrees
• Fry the cold fries
• small amounts at a time until golden brown
• Drain and place on a paper-towel lined cookie sheet
• Add fries to bowl with garlic and herbs
• and toss to coat
• Serve fries immediately

Cheese and Leek Charlotte

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Ingredients:

• 2 leeks sliced thin
• 1 tablespoon butter
• 3 eggs beaten
• 1 cup breadcrumbs
• 1/2 cup cheddar cheese grated
• 2 tablespoons fresh parsley chopped
• pepper
• 1 tablespoon sesame seeds
• 1 tablespoon wheat germ
• 1 tablespoon parmesan cheese grated
• 2 egg whites stiffly whisked

Steps:

• Gently fry leaks in butter until soft and moist Add all remaining ingredients except sesame seeds wheat germ Parmesan and egg whites and mix together
• Gently fold in whisked egg whites
• Pour mixture into a buttered oval pie dish or souffl dish and sprinkle with sesame seeds wheat germ and Parmesan
• Bake at 350 for 30 minutes or until firm Serve hot

Corn and Tomato French Pasta

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Ingredients:

• 1 lb bow tie pasta
• 2/3 cup olive oil
• 2 tablespoons minced garlic
• 1 tablespoon lemon juice
• 1 cup corn
• 3 tomatoes diced
• 14 ounces brie cheese cubed or mozzarella
• 2 teaspoons basil
• 1 teaspoon parsley
• 1/2 teaspoon black pepper

Steps:

• Cook pasta drain and allow to cool
• Heat oil lemon juice and garlic in a pot
• Add the corn and spices
• Toss pasta with garlic and oil sauce
• Add tomatoes and cheese when the pasta is sufficiently cooled to avoid melting the cheese
• Serve topped with shredded parmesian and sundried tomatoes if desired

Cranberry French Toast

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Ingredients:

• 1 loaf challah or other yeast egg bread
• 1 8 ounce package light cream cheese
• 1 cup sugar or Splenda
• 1 1/2 cups fresh cranberries or frozen some have even used dried cranberries and you may sub strawberries too
• 1/4 cup butter 1/4 cup
• 4 eggs
• 1/2 cup whole milk or almond soy or rice milk

Steps:

• Slice challah bread into thick pieces
• Combine the cream cheese sugar and cranberries together Cut a pocket into the bread and stuff cream cheese mixture inside
• Melt butter over medium heat in a skillet
• Beat eggs and milk together in a large bowl Dip stuffed bread into egg mixture coating both sides Place bread in skillet cook 1 to 2 minutes on each side till a nice golden brown
• Enjoy

Crustless Quiche Clafouti With Tomatoes amp; Basil

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Ingredients:

• 1 tablespoon olive oil plus more for greasing pan
• 1/4 cup whole fresh basil leaf
• 6 large eggs
• 3 tablespoons creme fraiche
• 1 cup milk
• 1/3 cup crumbled goat cheese
• 4 tablespoons grated parmesan cheese
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• fresh ground pepper
• 2 pints cherry tomatoes or 2 pints grape tomatoes

Steps:

• Grease and line the bottom and sides of a 10-inch quiche mold or springform pan with parchment paper
• Put the basil leaves in a small cup and coat with the tablespoon of olive oil letting them macerate while you prepare the quiche
• Whisk the eggs in a medium bowl Then stir in the creme fraiche milk goat cheese Parmesan cheese flour salt and freshly ground pepper to taste making sure there are no lumps of flour
• Put the cherry tomatoes in the prepared pan cover with the egg mixture and poke the basil leaves in throughout
• Put the quiche in a cold oven and then turn up the heat to 350F Cook for about 45 minutes or until a toothpick comes out clean and the quiche starts to turn slightly golden on top Serve immediately or at room temperature

French Lavender and Vanilla Sugar for Elegant Cakes and Bakes

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Ingredients:

• 200 g white caster sugar
• 6 -10 heads dried lavender
• 3 vanilla pod

Steps:

• Place the lavender heads and about 2 tablespoons sugar into a food mixer or coffee/spice blender Pulse together for about 1 minute or until the lavender is ground the same consistency as ground spices
• Place the rest of the sugar into a large mixing bowl amp; add the ground lavender and sugar mix
• Mix well
• In tall jar Kilner jars are good pour half the lavender sugar; place the three vanilla pods in the jar towards the outside so they may be seen
• Carefully add the rest of the sugar so the vanilla pods are standing up in the sugar
• Seal and keep for about 2 weeks before using
• Store in a dark dry and cool place
• This lasts up to 1 year and the vanilla pods can be used numerous times again after the sugar has finished
• Use in cakes biscuits cookies jams cream desserts ice-cream pies and tarts crumbles trifles and junkets etc

Frozen Chocolate Raspberry Bombs

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Ingredients:

• 3 cups firm ripe raspberries about 40 total
• 1 cup heavy cream or coconut cream to make vegan
• 1/4 teaspoon pure vanilla extract
• 1 tablespoon confectioners' sugar
• 1/2 lb dark chocolate chips
• 1/2 cup dark chocolate covered cacao nibs or try using grated dark or bittersweet chocolate
• fleur de sel

Steps:

• Fill the berries
• Lay the raspberries out on paper towels and sort through them
• discarding any soft or damaged berries
• Whip the cream until soft peaks form
• then add the vanilla and confectioners sugar Whip until firm Using the tip of a paring knife
• fill each raspberry with vanilla creamThen set them out on a tray and freeze for 15-20 minutes
• until firm
• Coat the bombs
• Line a flat tray with waxed paper; set aside Melt the dark chocolate chips in a double boileror in microwave Using toothpicks to hold the berries
• dip them in in the dark chocolate so they are completely coated Work quickly so the cream doesnt melt Allow the excess chocolate to drip off
• and then set the berries on the prepared tray Repeat dipping the berries until a thick coating of chocolate has formed Remove the toothpicks
• and while the chocolate is still soft
• sprinkle the berries lightly with the cacao nibsif you dont have
• use grated dark or bittersweet chocolate and fleur de sel so they stick to the berries Freeze the raspberries until firm and serve cold

Old Fashioned Scottish Apple and Ginger Chutney

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Ingredients:

• 1 lb onion weight is for onions when peeled and finely chopped
• 2 lbs cooking apples weight is for apples when peeled cored and roughly chopped
• 4 ounces sultanas
• 1 ounce fresh gingerroot grated
• 1 teaspoon dried ginger powder
• 2 teaspoons mixed spice
• 1 lb soft brown sugar
• 1/2 pint malt vinegar
• 1/2 pint cider apple cider vinegar
• 1/2-1 teaspoon salt
• 1/2 teaspoon pepper

Steps:

• Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients
• Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil
• Stir the chutney regularly and make sure it does not catch and burn on the base of the preserving pan
• Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved
• A trick to check if it is cooked is to draw your wooden spoon across the chutney
• if the space that is left fills up with liquid
• the chutney is not ready yet
• Spoon the hot chutney into hot and sterile jars and seal immediately
• Makes about 4 lbs chutney
• Store in a dark and cool place and leave to mature for at least 2 weeks
• Will keep in ideal storage conditions for up to 2 years

Potatoes Dauphinoise

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Ingredients:

• 4 medium potatoes
• 1 tablespoon butter or 1 tablespoon margarine
• 2 -3 cloves garlic crushed and chopped finely
• salt
• fresh ground black pepper
• grated nutmeg
• 1 cup cream low fat is fine
• 1 cup milk no fat or low fat is fine
• 1 cup grated tasty cheese low fat is fine

Steps:

• Variation This recipe also works well with orange sweet potato kumera
• If using sweet potato try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer
• Yum
• Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish
• I use a round glass pyrex dish Peel potatoes and slice thinly into rounds
• I use the slicing blade of my food processor
• Line the bottom of the dish with a single layer of overlapping potato slices
• Sprinkle generously with salt pepper and nutmeg
• Repeat this layering and sprinkling process until you have used all of the potato slices
• In a large jug combine cream and milk and stir well
• Pour this mixture over the potato slices gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly
• Place the dish onto a microwave safe plate and cook uncovered in a microwave on MEDIUM HIGH for 15- 20 minutes
• Check occasionally
• If the liquid in the potatoes boils over simply pour it from the plate back into the dish and continue cooking
• Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance
• Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking
• Pre-set your oven to 180C 350F
• Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown
• This may take slightly longer if taking the dish straight from the refrigerator To serve cut into wedges and remove each wedge carefully with a spatula

Pumpkin Soup With Coriander Pistou France

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Ingredients:

• 500 g pumpkin flesh cubed
• 4 fresh thyme sprigs
• 4 garlic cloves peeled but left whole
• 4 tablespoons olive oil
• 1 onion chopped
• 2 celery ribs sliced
• 1 red chili pepper deseeded and chopped
• 1 1/4 liters vegetable stock
• salt and pepper as needed
• 25 g coriander leaves
• 1 garlic clove crushed
• 1 tablespoon blanched almond chopped
• 4 tablespoons extra virgin olive oil
• 1 tablespoon freshly grated parmesan cheese
• salt pepper

Steps:

• Put pumpkin thyme sprigs and garlic cloves in a roasting tin to fit in snugly in a single layer
• Add half of the oil and toss gently to coat well Season liberally with sat and pepper and roast in a preheated oven 200C 400F Gas Mark 6 for 30 minutes until charred and softened
• Meanwhile heat remaining oil in a deep saucepan Gently fry onion celery and chili for 10 mins or until softened
• Add the stock bring to a boil and simmer covered for 20 minutes Stir in the roasted pumpkin and all the pan scrapings return to boil and simmer for 5 minutes
• Discard thyme sprigs then transfer the soup to a food processor or blender and puree in batches until smooth Keep warm
• Place all the ingredients for the coriander pistou in a spice grinder and grind to form a smooth paste or use a mortar and pestle Spoon the soup into warmed bowls and swirl a llittle pistou in each one

Red Onion Tri-Mushroom Quiche

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Ingredients:

• 1 1/4 cups flour
• 1/3 cup unsalted butter
• 1 egg yolk
• 3 tablespoons ice water
• 1 pinch salt
• 1/4 cup unsalted butter
• 1 large red onion halved and sliced
• 4 ounces cremini mushrooms sliced
• 4 ounces shiitake mushrooms stemmed and sliced
• 4 ounces oyster mushrooms stemmed and sliced
• 2 teaspoons fresh thyme chopped
• 1 egg
• 2 egg yolks
• 1/3 cup heavy cream
• salt and pepper

Steps:

• Sift flour and salt into a bowl
• Add the butter and cut it into the flour until mixture resembles breadcrumbs
• Beat the egg yolk with the water in small bowl
• Sprinkle liquid onto flour mixture and combine with your fingertips
• Form dough into a ball
• Cover and chill for 30 minutes
• Preheat the oven to 375 degrees and grease pie or quiche pan with butter
• Roll out dough on floured surface and then line the pan
• Prick bottom with fork and chill for 30 minutes
• Line with foil and dried beans and bake in the oven for 25 minutes
• Remove the foil and beans and cool on a wire rack
• Reduce oven temp to 350 degrees
• Melt butter in a large heavy bottomed skillet
• Add the onions cover and cook over very low heat stirring occasionally for 20 minutes
• Add mushrooms and thyme and cook for an additional 10 minutes stir often
• Spoon mixture into cooled tart shell and place the pan on a cookie sheet
• Lightly beat the egg with the egg yolks and cream ans season to taste with salt and pepper
• Pour mixture over mushroom filling and bake for 20 minutes or until the filling is set and golden
• Serve hot or at room temperature

Roasted Sweet Onions Julia Child

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Ingredients:

• 1 large sweet onion
• 1/2 tablespoon cheese grated
• olive oil to taste or a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-herb-butter-88873Roasted Garlic Herb Butter/a to taste
• salt and pepper
• 1/2 teaspoon fresh rosemary or herbs of choice

Steps:

• Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick
• Put it as is either in a 450 degree oven for 45 minutes this method will caramelizeor in the microwave oven for 5 on high this method is steamed but so quick
• Remove from oven; cut it in half or open it up
• Sprinkle it with grated cheese and olive oil or butter herbs salt and pepper

Savoury Cheese Galette

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Ingredients:

• 1 lb Roquefort cheese or 1 lb camembert cheese softened and rind discardedcut into pieces
• 1/4 cup heavy cream
• 1/4 cup dry white wine
• 1 large egg yolk
• 2 tablespoons all-purpose flour
• 3 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 3/4 cup cold butter cut into bits
• 2 large eggs beaten lightly
• 1/4 cup sliced almonds toasted lightly
• 1 large egg yolk
• 1 tablespoon water
• red grapes as an accompaniment

Steps:

• Make filling In a food processor blend together Roquefort or camembert cream wine egg yolk flour and season to taste
• Blend until filling is smooth
• Make crust In a bowl combine flour sugar and salt; add butter and blend until mixture resembles coarse meal
• Stir in eggs and on a lightly-floured surface knead dough lightly for several seconds or until combined
• Divide dough in half shape into balls and chill wrapped in plastic wrap for 1 hour
• On the lightly-floured surface roll out each ball of dough into a 10 inch round
• Press 1 round into bottom and inch up the sides of a buttered 9 inch round cake pan
• Spread filling evenly over and sprinkle with almonds
• With a butter knife fold the edge of the dough over filling
• Arrange remaining dough round on top and with the knife press edges together enclosing filling and sealing
• Score top in a diamond pattern with a fork
• Brush with egg wash and chill for atleast 30 minutes and up to 8 hours
• Preheat oven to 375 degrees F 190C
• Bake in the middle of oven for 50-55 minutes or until golden-brown
• Let cool 10 minutes
• Run a thin knife around edge of galette
• Turn out carefully and invert onto platter
• Let cool completely and serve with red grapes and a green salad

Spinach amp; Pepper Quiche

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Ingredients:

• 1 deep dish pie shell
• 1/4 cup pickled sweet red peppers sliced
• 1 tablespoon olive oil
• 4 cups fresh spinach stemmed
• 4 eggs
• 1 cup heavy cream
• 4 ounces feta cheese crumbled

Steps:

• Preheat oven to 350 degrees
• Saute peppers in olive oil until slightly softened
• Add spinach and saute until wilted
• Mix eggs and heavy cream
• Place feta cheese in pie shell
• Add spinach mixture and the egg mixture
• Bake for about 20 minutes or until set

Traditional Scottish Brandy Wafers

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Ingredients:

• 2 ounces light corn syrup
• 2 ounces butter
• 2 ounces flour
• 2 ounces caster sugar superfine sugar
• 1/2 teaspoon brandy
• 1/2 teaspoon ground ginger

Steps:

• Preheat the oven to 450F and grease a baking sheet
• Melt the butter syrup and sugar over a gentle heat and then stir in the flour ginger and brandy
• Keep stirring for about five minutes
• Drop small teaspoonsfuls onto the baking sheet keeping them well apart
• Bake for five minutes or until they are a pale golden brown
• Using the greased handle of a large wooden spoon roll the wafers round the handle while they are still hot- take care not to burn yourself
• Allow to cool before use

Tricolor Crustless Quiche

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Ingredients:

• 2/3 lb spinach frozen defrosted or fresh
• 6 big carrots peeled and boiled
• 3 big potatoes peeled and boiled
• 8 ounces low-fat cream cheese
• 8 ounces cream cheese or use 2 pkgs low-fat cheese
• 7 -8 ounces swiss cheese shredded 200 gram
• 1 cup all-purpose flour
• 1/2 cup milk
• 4 eggs lightly beaten
• 1/2 teaspoon white pepper
• 1 dash hot paprika
• salt and black pepper

Steps:

• Preheat oven to 375 degrees F 190 C
• For frozen spinach cook over low heat until liquid evaporates Fresh spinach wash and boil only in water clinging to the leaves until tender Drain chop and place in bowl
• In a separate bowl mash the cooked carrots
• In another bowl mash the cooked potatoes
• In yet another bowl mix the cheeses flour milk eggs white pepper paprika salt and pepper
• Divide into 3 equal portions and place a portion into each of the other bowls of spinach carrot and potatoes
• Mix contents of all three bowls well
• Butter a deep 14x4-inch pan
• Spoon in potato mixture and bake in 375 degrees F 190 C for 8 minutes
• Spoon in the carrot mixture and bake 8 more minutes
• Now spoon in the spinach mixture and bake 45 minutes or until everything sets
• Turn off the oven but leave the quiche in the oven for 5 minutes
• Remove from oven then let cool for at least 5 minutes before serving

Very Green Salad With Herb Vinaigrette

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Ingredients:

• 1 garlic clove
• 1 small shallot
• 1/4 cup fresh parsley loosely packed
• 1 small sprigs fresh tarragon
• 3 fresh basil leaves
• 1 sprig rosemary stem removed
• 3 tablespoons white wine vinegar
• 1 tablespoon light agave nectar
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 2 teaspoons dijon-style mustard
• 1/2 cup safflower oil or olive oil
• 1/2 English cucumber cut into 1/4-inch thick half moons
• 2 heads romaine lettuce roughly chopped
• 1/2 vidalia onion finely diced
• 1 kohlrabi peeled and finely diced

Steps:

• Mince the garlic and shallot in a food processor Scrape down sides and the add parsley tarragon basil and rosemary Pulse to chop
• Add the vinegar agave nectar salt pepper mustard and 1 tbls water Pulse again With the machine running slowly pour in the oil in a thin stream
• Place the cucumber lettuce onion and kohlrabi in a large bowl Drizzle with vinaigrette and toss to coat Enjoy