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

Asparagus, Mushroom and Cheese Omelet With Herbs

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Ingredients:

• 2 -3 large eggs
• 1 tablespoon water
• 1 dash ground black pepper
• 1/8-1/4 teaspoon finely chopped fresh thyme
• 3 -4 asparagus spears lightly steamed
• 1 -2 italian brown button mushroom in 1/4-inch thick slices lightly steamed
• 2 tablespoons unsalted butter
• 1/4 cup shredded cheddar cheese
• 1 sprig fresh thyme for garnish

Steps:

• Heat medium skillet over medium-high heat for a minute or two until hot
• Reduce heat to medium and add the butter swirling to coat the bottom of the pan evenly
• In a small bowl use a fork to whisk together the eggs with the water and the pepper
• When butter is melted and sizzling pour the egg mixture all at once into the pan
• Place the asparagus in one layer over the eggs and place the sliced mushrooms down the center sprinkle evenly with thyme
• Reduce heat to low cover and cook over low heat for about 3 minutes until omelet is almost completely set
• Sprinkle evenly with the cheese cover pan and continue to cook over low heat for another minute or two until cheese is melted and omelet is set
• Off the heat and use a wide spatula to carefully fold omelet in half
• Gently slide omelet out of the pan and onto a warmed plate Drizzle with any remaining melted butter in the pan
• Garnish with a sprig of thyme

Avocado and Feta Salsa

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Ingredients:

• 4 plum tomatoes chopped
• 2 tablespoons finely chopped red onions
• 2 garlic cloves minced
• 1 package crumbled feta cheese 4 oz
• 2 tablespoons chopped fresh parsley
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 avocados chopped

Steps:

• Stir together first 9 ingredients Gently stir in avocado just before serving
• Serve with assorted tortilla chips

Grilled Squash and Zucchini

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Ingredients:

• 1 small zucchini
• 1 small squash
• 1 teaspoon Mrs Dash seasoning mix

Steps:

• Slice zucchini and squash into 1/2 slices
• Grill for 3-5 minutes
• I like to use my George Foreman Grill
• Sprinkle with Mrs Dash

Iced Coffee With Ice Coffee Cubes

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Ingredients:

• 64 ounces fresh brewed coffee or however much your coffee pot makes your favorite flavored is good too
• 64 ounces fresh brewed coffee or however much your coffee pot makes same kind as you made the first time
• sugar or Splenda sugar substitute
• cream

Steps:

• Brew regular strength coffee and freeze it in ice cube trays
• Fill tall glasses with the coffee cubes and pour regular strength coffee over them
• Add sugar or cream if desired

Mushroom Pate

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Ingredients:

• 2 lbs mushrooms your choice
• 4 cups water
• 1 lb soft cream cheese 2 8-oz pkgs
• 1/4 lb soft sweet butter 1 stick
• 1 tablespoon fresh rosemary
• 1 teaspoon white pepper
• 1/2 teaspoon salt
• 1 teaspoon minced garlic
• 1 ounce marsala wine

Steps:

• Wash the mushrooms and cut into halves
• Puree the mushrooms with the 4 cups of water in a blender or food processor
• In a large saucepan bring the mixture to a boil and then simmer for half an hour
• Strain the mixture separating the thicker mushroom portion from the liquid
• Reserve the mushroom portion
• Simmer the liquid again until it is reduced to about 1/2 cup
• Set aside the reduction/glaze
• While the glaze is cooling combine the remaining ingredients thoroughly in a mixing bowl with a large spoon
• Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate
• The pate can be refrigerated for up to 7 days
• Serve with crackers or toast points
• Enjoy

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

Quick Gazpacho

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Ingredients:

• 2 cups tomatoes diced
• 2 -3 medium peeled tomatoes additional so the soup won't look sick
• 1 cup any type lettuce chopped
• 1/2 cup cucumber diced
• 1/2 cup red onion diced
• salt and pepper or other seasoning if needed
• miniature crouton for a garnish
• tiny diced cucumber bits for a garnish

Steps:

• First
• you may want to remove any bits of cheese from the salad before blending
• or it may lend an extra zip youll find tasty
• so be your own guide
• Put the leftover salad and additional tomato into a blender and blend until chunky or smooth
• depending upon your taste
• Adjust seasonings
• Cover and chill thoroughly in the refrigerator
• Serve in champagne glasses or small bowls
• Top with croutons and cucumber bits

Savory Organic Golden Beets With Greens

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Ingredients:

• 1 garlic clove
• 2 cups water
• one bunch beet with the tops red or yellow 3 medium sized beets
• 1/2 teaspoon salt
• 1/2 limes or 1/2 lemon

Steps:

• Clean and dice beets
• Clean green tops of beets
• Crush and chop the garlic clove
• Add the beets garlic salt into a HOT fry pan There is no need for oil because you are trying to braise the beets to keep the flavor
• Turn the heat down to medium once the beets start to brown add the water until the beets are soft and can push a fork into them - about 20 minutes The water will evaporate down chop and add the greens and squeeze the lemon or lime into the dish cover and cook on medium heat until wilted Serve right away and enjoy

Scrambled Eggs amp; Asparagus 21 Day Wonder Diet Day 14

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Ingredients:

• 170 g asparagus trimmed
• cooking spray
• 2 eggs
• 2 egg whites
• 2 tablespoons skim milk
• 1 small tomatoes
• 2 tablespoons flat leaf parsley coarsely chopped

Steps:

• Boil steam or microwave asparagus until tender; drain
• Meanwhile spray medium frying pan with cooking oil Whisk eggs egg whites and milk in medium jug Cook egg mixture in pan over low heat stirring until almost set
• Serve asparagus and scrambled eggs sprinkled with tomato and parsley

Scrumptious Scramble

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Ingredients:

• 6 egg whites
• 2 large eggs
• 4 scallions sliced small
• 2 medium tomatoes diced medium-small
• 4 -6 tablespoons skim milk
• 1 small onion
• 1 -2 cup diced green bell pepper
• 1/4-1/2 teaspoon black pepper
• 1/8-1/4 teaspoon red pepper
• 1/8 teaspoon thyme
• 1/4-1/2 teaspoon cilantro
• 1 teaspoon minced garlic
• 1 1/2-3 teaspoons peanut oil

Steps:

• Whisk together the egg whites yolks spices and milk
• Stir in vegetables until well distributed in the mixture
• Heat garlic in oil until sizzling
• Add the egg-milk-spice-vegetable mixture Scramble over medium high - high heat until done to your desire Season as cooking with pepper and cilantro

Sizzler's Cheese Toast

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Ingredients:

• 1 lb butter slightly softened
• 8 ounces parmesan cheese Grated
• Italian bread Sliced

Steps:

• In a mixer
• cream together the butter and cheese
• Preheat a griddle or large frying pan on medium-high
• Spread cheese mixture on bread about 1/4 thick
• Place bread cheese side down on griddle Cook until cheese has browned

Tita's Cucumbers With Olive Oil

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Ingredients:

• 1 cucumber
• olive oil
• salt

Steps:

• Peel and slice cucumber into 1/4-inch slices/rounds Tita used to cut the seeded centers out of the cucumber slices for me This is not necessary
• but I think its better You can also buy a seedless cucumber
• Arrange cucumber slices on a large plate
• Lightly pour or sprinkle olive oil over rounds
• Sprinkle with salt

Tomato Rasam Soup

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Ingredients:

• 2 medium tomatoes one quartered and one chopped
• 1 garlic clove
• 4 cups water
• 2 teaspoons minced fresh ginger
• 1/4 cup chopped fresh coriander
• 1 fresh hot green chili pepper cut into small pieces
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 teaspoons salt
• 2 teaspoons canola oil
• 1/4 teaspoon black mustard seeds
• 2 red chili peppers

Steps:

• Puree the quartered tomato with the garlic in a blender of food processor Set aside
• Bring the water to a boil in a medium saucepan Add the chopped tomato the ginger cilantro and green chile Turn the heat down and simmer 3 minutes
• Add the tomato-garlic puree the curry or rasam powder cumin black pepper and salt and simmer 5 minutes
• For the tempering oil
• Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat Cover the mustard seeds splatter and pop and cook until you hear the mustard seeds crackle 1 to 2 minutes Add the chiles and cook uncovered stirring until they start to brown about 30 seconds Pour immediately into the soup and stir Serve hot

Troppo Ice Blocks

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Ingredients:

• pineapple
• banana
• jackfruit
• soursop
• mango
• rambutans
• lychee
• pommelo
• star fruit
• passion fruit
• guava
• papaya
• oranges or orange juice

Steps:

• Peel and core the fruits over a bowl to catch the juice
• Cut the fruit into bite-size pieces and place in the bowl
• Stir the fruit together and spoon the mixture into plastic cups until 2/3 full
• Squeeze enough oranges for the juice to cover the fruit
• Insert a wooden stick into the centre
• Freeze overnight in the freezer