Apple and Blueberry Strudel

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Ingredients:

• 3 granny smith apples
• 1/4 cup dried apricot chopped
• 1 tablespoon custard powder
• 1 teaspoon cinnamon
• 1 teaspoon ground mixed spice
• 1/2 cup blueberries fresh or frozen
• 6 phyllo pastry sheets
• 1 tablespoon milk
• icing sugar to dust

Steps:

• Preheat oven to 180C Grate apples
• Add chopped apricots custard powder cinnamon and mixed spice Stir to combine Add blueberries Stir again
• Lay filo pastry in a baking dish Fold in half Spread filling mix down one side Carefully fold the strudel Lightly brush the top of pastry with milk Bake for 15-15 minutes or until golden brown If pastry begins to brown too fast lower the heat a little
• Remove from oven and dust with icing sugar Serve with yoghurt or reduced-fat ice cream

Cajun Spice Mix

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Ingredients:

• 1 1/8 teaspoons salt
• 3/4 teaspoon sweet paprika
• 1/2 teaspoon white pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon black pepper
• 1/8 teaspoon dried sweet basil leaves

Steps:

• Mix all spices together and store in a shaker

Chai Tea Gift Mix

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Ingredients:

• 1/2 cup nonfat dry milk powder
• 1/2 cup powdered vanilla coffee creamer dry
• 3 tablespoons powdered sugar
• 1/4 cup unsweetened instant tea dry
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves

Steps:

• Mix all together and place in pretty airtight container and attach these instructions For each serving place 3 to 4 heaping teaspoons mix in a cup
• Fill with 8 ounces very hot water
• For creamier chai use half milk and half water

Coleslaw With Peanuts

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Ingredients:

• 1 16 ounce cabbage and carrot coleslaw mix packaged shredded
• 1 1/2 cups red cabbage packaged shredded
• 3/4 cup celery finely sliced
• 1/3 cup green onion finely chopped
• 1/3 cup red wine vinegar
• 1 tablespoon water
• 1 tablespoon sugar
• 1/2 teaspoon seasoning salt
• 1/4-1/2 teaspoon garlic powder
• 1/3 cup vegetable oil
• garlic pepper seasoning
• 1 cup dry roasted peanuts

Steps:

• In a large mixing bowl combine coleslaw red cabbage celery and green onions
• In a small bowl whisk together wine vinegar water sugar seasoned salt garlic powder and oil
• Mix dressing with coleslaw; stir in garlic pepper and peanuts and toss well
• Refrigerate until ready to serve

Copycat Trader Vic's Mai Tai

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Ingredients:

• 2 ounces of 17 year old j wray nephew rum
• 1 lime juice of
• 1/2 ounce holland dekuyper orange Curacao
• 1/4 ounce trader vic rock candy syrup
• 1/2 ounce french garier orgeat syrup

Steps:

• Pour all ingredients over shaved ice in a cocktail shaker
• Shake vigorously and pour into a collins glass
• Add a sprig of fresh mint

Crazy Good Hummus

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Ingredients:

• 3 garlic cloves
• 1/2 lemon juice
• 1/4 cup tahini
• 2 tablespoons olive oil
• 1/4 cup water
• 1 15 ounce can garbanzo beans drained and rinsed
• 1 teaspoon salt
• 1 tablespoon parsley

Steps:

• Juice lemon and combine with garlic in processor Chop finely Add water
• olive oil and garbanzo beans Chop finely Transfer to a bowl Mix remaining ingredients in bowl
• In a pinch you can use peanut butter in place of tahini
• but it wont be the same Tahini is ground sesame seeds and its a paste -- mmmm

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

Fruity Smoothie

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Ingredients:

• 1 cup frozen fruit slightly thawed
• 1/4 cup Greek yogurt
• 1/4 cup orange juice
• 3 berries

Steps:

• Combine all ingredients in blender and puree until smooth
• Pour into glass and garnish with straw and berries optional

Maggie Beer's Caponata

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Ingredients:

• 1 stalk celery leaves washed and chopped
• 1 small onion chopped
• 1 eggplant cubed approx 2cm x 2cm
• 2 ripe roma tomatoes seeded diced
• 4 large green olives pitted roughly chopped
• 2 tablespoons capers packed in salt rinsed drained
• 1/3 cup basil leaves roughly shredded
• 1/3 cup red wine vinegar
• 2 tablespoons raw sugar
• 5 g dark chocolate good quality
• sea salt to taste
• fresh ground black pepper to taste
• extra virgin olive oil to taste

Steps:

• Saut the onion and celery in a frying pan with a splash of olive oil until the onion colours a little and the celery retains a crunchy firmness
• Add the sugar and mix well to combine deglaze with the vinegar and continue to cook until a little syrupy Remove from the pan and set aside
• Add a good splash of extra virgin olive oil evoo to the pan and fry off the eggplant you may need to do this in batches if your pan isnt big enough adding a little more oil if needed and a little salt
• When the eggplant is almost cooked all the way through with a rich golden colour add the diced tomatoes Reduce the heat and continue to cook until the tomato has softened a little
• Add the onion and celery mixture along with all the liquid back into the pan with the eggplant Mix well and then add the olives capers sea salt and freshly ground black pepper
• While the mixture is still warm add the chocolate so that it melts and stir in gently Then add the basil and adjust the seasoning if necessary
• Serve

Threadgill's French Quarter Pasta Salad

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Ingredients:

• 1 cup black olives sliced
• 1/2 cup green olives sliced
• 1/4 cup green chili diced
• 1 red onion sliced
• 1/2 cup celery finely diced
• 1/2 cup cauliflower diced
• 1 teaspoon capers
• 1 green bell pepper sliced
• 1/2 carrot finely diced
• 1/2 cup broccoli diced
• 1/2 cup mushroom thinly sliced
• 4 lbs spiral shaped pasta uncookedfresh or frozen dry would work also
• 2 teaspoons parsley minced
• 1 teaspoon garlic minced
• 2 tablespoons red wine vinegar
• 1 teaspoon basil leaves sliced
• 1/4 cup olive oil
• 1 teaspoon leaf oregano
• 1 teaspoon tarragon leaf
• 1 teaspoon black pepper
• 1/2 cup vinaigrette dressing your favorite

Steps:

• Mix all salad ingredients EXCEPT pasta
• Mix salad dressing and pour over vegetables
• Let stand for 12 hours in refrigerator stirring occasionally
• Cook and chill pasta
• Add pasta to the vegetables
• Serve as a salad or as a base for entree salads