Tropical Cucumber Salad

Combine cucumber, avocado and mango with a salty-sweet dressing for a taste of the tropics.

Yield: 4 servings, about 1 cup each
Active Time: 15
Total Time: 15

Ingredients
3-5 teaspoons fish sauce, (see Shopping Tip)
1 teaspoon freshly grated lime zest, plus more for garnish
2 tablespoons lime juice
1 tablespoon canola oil
2 teaspoons light brown sugar
1 teaspoon rice vinegar
1/4 teaspoon crushed red pepper
1 medium English cucumber, cut into 3/4-inch dice
1 avocado, cut into 3/4-inch dice
1 mango, cut into 3/4-inch dice (see Kitchen Tip)
1/4 cup chopped fresh cilantro

Preparation
Whisk fish sauce to taste, lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined. Add cucumber, avocado, mango and cilantro; gently toss to coat. Serve garnished with lime zest, if desired.

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 hour.
Shopping Tip: Fish sauce is a pungent Southeast Asian condiment; find it in large supermarkets and Asian markets.

Kitchen Tip: To peel and cut a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.
Nutrition
Nutrition Per Serving

calories169
fat11 g (1 g sat, 7 g mono)
cholesterol0 mg
carbohydrates18 g
protein3 g
fiber5 g
sodium178 mg
potassium342 mg
Nutrition Bonus Vitamin C (45% daily value), Vitamin A (15% dv).

Carbohydrate Serving 1

Exchanges 1 vegetable, 1/2 fruit, 2 fat

Fish with Coconut-Shallot Sauce

This easy fish recipe with a flavorful garlic, thyme and coconut sauce is perfect for a healthy weeknight dinner. Serve with brown rice, to soak up the creamy sauce, and a green salad with vinaigrette.

Yield: 4 servings
Active Time: 30
Total Time: 30

Ingredients
3 large cloves garlic, chopped
3/4 teaspoon kosher salt, divided
2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh thyme or 2 teaspoons dried
1/4 teaspoon ground pepper, plus more to taste
1 1/4 pounds mahi-mahi, red snapper or grouper (see Tips), skinned and cut into 4 portions
2 tablespoons finely chopped shallot
1 cup 'lite' coconut milk
1/4 cup unsweetened coconut chips (see Tips), toasted
Lime wedges for serving

Preparation
Position rack in upper third of oven; preheat broiler to high. Line a baking sheet or broiler pan with foil and coat with cooking spray.
Mash garlic and 1/2 teaspoon salt on a cutting board with a fork to make a thick paste. Combine with 1 tablespoon oil, thyme and 1/4 teaspoon pepper. Place the fish on the prepared pan and spread the paste on top of it.
Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add shallot and cook, stirring, for 30 seconds. Add coconut milk, increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer until reduced to 3/4 cup, about 6 minutes. Season with the remaining 1/4 teaspoon salt and pepper to taste.
Meanwhile, broil the fish until just cooked through, 6 to 8 minutes. Spoon the sauce on top, sprinkle with coconut and serve with lime.

Tips & Notes
For the most up-to-date information about choosing sustainable seafood, go to seafoodwatch.org.
Coconut: Look for thin flakes of dried unsweetened coconut called coconut chips in the produce section or near other coconut in large supermarkets and natural-foods stores. To toast: Place coconut chips or flakes in a small dry skillet over medium-low heat and cook, stirring constantly, until light brown in spots, 4 to 8 minutes.
Nutrition

Nutrition Per Serving

calories270
fat15 g (7 g sat, 6 g mono)
cholesterol103 mg
carbohydrates7 g
protein28 g
fiber1 g
sodium351 mg
potassium643 mg
Nutrition Bonus Potassium (18% daily value).

Carbohydrate Serving 1/2

Exchanges 4 lean meat, 2 1/2 fat

Sprouted-Wheat Biscuits

In this healthy buttermilk biscuit recipe, sprouted whole-wheat flour lends the nutritional benefits of whole-wheat flour without the bitterness. If you can’t find sprouted flour, white whole-wheat and all-purpose flour are good substitutes. Adapted with permission from Bread Revolution by Peter Reinhart

Yield: 2 dozen
Active Time: 30
Total Time: 80

Ingredients
2 cups plus 2 tablespoons sprouted whole-wheat flour, plus 1/4-1/2 cup for dusting
1 tablespoon sugar
1 tablespoon plus 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into pieces
1 1/4 cups buttermilk
1 teaspoon canola oil

Preparation
Pulse flour, sugar, baking powder, baking soda and salt in a food processor until combined. Add butter and pulse until evenly combined and in pea-size bits. Add buttermilk and pulse in very short bursts until evenly incorporated. The dough will be soft and a little shaggy looking.
Generously dust a work surface with flour. Use a rubber spatula to transfer the dough to the work surface. Sprinkle with more flour. With floured hands, gently pat the dough into a rectangle about 3/4 inch thick, with a long edge facing you. Gently roll out the dough to 1/2 inch thick, using short strokes from the center outward and very little pressure, dusting the dough and surface with more flour as needed. Run an offset spatula under the dough, then gently fold it in thirds, like a letter.
Dust the work surface with more flour and rotate the dough 90 degrees. Dust the dough and roll out again into a 1/2-inch-thick rectangle, then fold it in thirds again. Repeat the process two more times (for four folds total), dusting the work surface and the dough with flour each time before rolling out.
Line a large baking sheet with parchment paper. Place the folded dough on it and refrigerate for 15 minutes.
Brush a clean work surface with oil, place the dough on it and gently roll out to 1/2 inch thick. Cut out biscuits with a floured 2-inch round cutter. Press the scraps back together and reroll, to make about 24 biscuits total. Place the biscuits 1/2 inch apart on the prepared baking sheet. Refrigerate for 15 minutes. (Or cover and refrigerate for up to 2 days.)
Position a rack in the upper third of oven; preheat to 500°F.
Place the pan of biscuits on the upper rack. Immediately reduce the oven temperature to 450°. Bake until rich golden brown, 12 to 14 minutes. Transfer to a wire rack to cool for 5 minutes. Serve warm.

Tips & Notes
Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 2 days.

Nutrition
Nutrition Per Serving

calories92
fat5 g (3 g sat, 1 g mono)
cholesterol13 mg
carbohydrates10 g
protein2 g
fiber1 g
sodium147 mg
potassium65 mg
Nutrition Bonus

Carbohydrate Serving 1/2

Exchanges 1/2 starch, 1 fat

Sweet 'n Sour Meatballs for Diabetics

Prep Time:20 minutes
Cook Time:15 minutes

The word "sweet" need not always be a hurdle for diabetics. In this dish, a typically Chinese sweet and sour sauce uses artificial sweetener instead of sugar.

Ingredients(Serves: 4)
500 g extra-lean beef mince
1 small onion, finely chopped or grated
2 ml salt
grinding of black pepper
125 ml weak chicken stock
30 ml soy sauce
30 ml vinegar
10 ml corn flour
1 small fresh pineapple
½ green pepper, thinly sliced
60 ml sweetener powder

Method
Pre-heat the oven to GRILL setting.
Combine the mince, onion, salt and pepper well. Shape the mixture into +- 24 balls the size of a large marble, place in an oven-dish and grill for 10 minutes or until cooked through. Set aside and keep warm.
Peel and chop the pineapple. Reserve the juices resulting from this process.
To the reserved pineapple juice, add stock, soy sauce and vinegar. Mix in the corn flour and warm gently, stirring constantly to a thickened boiling sauce.
Stir in the green pepper, pineapple and cooked meatballs and reheat for 5 minutes.
Stir in the sweetener powder.

Hints and Tips
A 440 g can pineapple chunks in natural juice, drained but juice reserved can be used instead of fresh pineapple.

Ginisang Monggo with Ampalaya

1 1/2 cup of monggo beans (mung beans)
6 cups of water (more or less)
2 tablespoons cooking oil
3 cloves of garlic minced
1 small onion chopped
salt and pepper to taste
250 grams pork belly cut into small pieces
1 medium bitter melon sliced thinly (ampalaya)
2 cups pork stock

1. Soak mung beans an hour before cooking and gently rub and rinse a couple of times to remove the husk. Transfer to a saucepan with water and bring to a boil. Simmer for 45 minutes to an hour while occasionally skimming the froth build-up on top. Add some water from time to time as needed. . The mung beans will have that slightly “popped” appearance. Strain the cooked mung beans and save the liquid stock, set aside.

2. In a separate saucepan, put-in oil and sauté garlic and onion until translucent.

2. Add the pork and stir fry for 3-5 minutes until brown. Add salt and pepper and pork stock and bring to a boil.

3. Add in your drained cooked mung beans and while mixing it in, mash the beans on the sides of the pan while stirring. Once well combined, add in your mung beans stock, just enough to make it slightly thick but not runny.

4. Add bitter melon. Simmer for 3-5 minutes on medium heat or until vegetable is fully cooked.

5. Serve hot. Share and Enjoy!

Sitaw Con Carne

3 (350g) String Beans Cut into 2"
4 cloves Garlic
1 medium Sliced Onions
200g Ground Pork
1 Cup Water
200g Tomato Sauce
salt and pepper to taste

1. Saute garlic, onion, until translucent. Add ground meat and stir for 5 to 7 mminutes.
2. Add water and tomato sauce and bring to a boil.
3. Season wit 1/2 tsp. of iodized salt and 1/8 tsp. ground pepper or according to your taste.
4. Simmer for 15 minutes
5. Add string beans and cook for another 10 minutes
6. Serve Hot!

SERVES: 6

Stir-Fried Mixed Vegetables

2 tsp oil
1 cup fresh snowpeas, ends trimmed
salt
1/2 tsp sugar
8 dried black Chinese mushrooms, soaked in 1/2 cup hot water, liquid reserved and mushrooms sliced
3/4 cup cooked bamboo shoots, sliced
1/2 tbs grated ginger
1 medium sized bell pepper, sliced.
2 tbs sake
1/2 tsp each: oyster sauce and sesame oil
1/4 tsp soy sauce
ground white pepper
1 tsp cornstarch dissolved in 2 tsp water

Heat oil in a wok over medium-high heat and stir-fry peas with salt and sugar for 30 seconds, then add mushrooms, bamboo shoots, 1/4 cup reserved mushroom liquid, and all remaining ingredients. Simmer for 2 minutes then serve hot.

Broccoli with Shrimp and Cashew Nuts

400g shrimps, peeled and de-veined
1 large head broccoli, cut into florets
1 cup cashews
1 white onion, chopped
3 cloves garlic, minced
1 tsp ginger paste
3 tbsp Chinese cooking wine
1 cup chicken stock
1 tbsp cornstarch
1 tbsp sesame oil
1 tsp sugar
salt
freshly ground black pepper
peanut oil

1. Prepare a pot of boiling water with 1 tbsp salt then add broccoli florets for 1 minute. Remove and drain broccoli then place in a bowl of cold water. This stops the cooking process and makes the vegetables crisp and vibrant.
2. Heat peanut oil in a wok then add shrimp, garlic, ginger and onions, stir fry until shrimps turn pink. Using a slotted spoon remove shrimps then set aside.
3. Add broccoli and cashews then stir fry for 30 seconds in high heat, mix chicken stock, Chinese cooking wine and cornstarch in a separate container until free of lumps then pour into the wok. Bring to a rapid boil until sauce thickens.
4. Add the shrimps back together with sesame oil and sugar, mix well then season with salt and freshly ground pepper.

Bulanglang

1 piece small green papaya, sliced
2 cups squash, sliced
3 medium tomatoes, sliced
10 pieces small okra
1 cup malunggay (moringa) leaves
4 cloves garlic, lightly crushed
1 thumb ginger, chopped
4 to 6 cups rice washing (the water used to wash or clean rice)
lemon grass (optional)
salt to taste

Boil the rice washing for 3-5 minutes. Add garlic, ginger, and lemongrass. Let it boil for 5-10 minutes. Remove the lemongrass, then add the papaya and squash until they are tender. Add tomatoes and okra. Cook for 3 to 4 minutes. Put-in the malunggay leaves. Cook for a minute. Season soup with salt and stir. Turn the heat off. Transfer in a serving bowl and that’s it! Enjoy Bulanglang!

Note: If you cannot find Moringa leaves, replace this with spinach, or kangkong (swamp cabbage) leaves. You can also use watercress as a substitute.

Hot Garlicky Shrimp with Asparagus and Lemon

1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
3/4 tsp. kosher salt; more as needed
Freshly ground black pepper
1 lemon
6 Tbs. extra-virgin olive oil
4 medium cloves garlic, thinly sliced
3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
1/8 to 1/4 tsp. crushed red pepper flakes
2/3 cup low-salt chicken broth
1/2 tsp. cornstarch

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.

Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked.

Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.

In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately. Serves 3

Hototay

1/4 kg pork, sliced thinly
1/4 boiled chicken breast, shredded
100 grams pig liver, sliced thinly
4 to 6 cups chicken stock or chicken broth
2 cups Napa cabbage, chopped
1 1/2 cups fresh Shitake mushrooms, chopped
1 cup carrots, sliced
1/2 cup tenga ng daga (black fungus)
1/2 cup baby corn, halved
1 cup green onion,chopped finely
1 medium onion, chopped
2 teaspoons minced garlic
3 pieces raw eggs
2 teaspoons salt
1 teasoon ground black pepper
2 tablespoons cooking oil

Heat oil in a cooking pot.
Saute garlic and onion.
When the onion becomes soft, add the pork and cook until the color turns light brown.
Put-in the chicken and liver, and cook for 3 to 5 minutes.
Pour-in the chicken stock or chicken broth. Let boil and simmer for 7 to 10 minutes.
Add carrots, mushroom and black fungus. Stir and cook for 3 minutes.
Put-in the rest of the vegetables, salt and ground black pepper. Stir and cook for 2 minutes.
Turn off heat, and then transfer to individual serving bowls.
Crack and place one egg per bowl.
Serve hot.Share and enjoy!
Number of servings (yield): 3

Ginataang Mulunggay

2 cups coconut milk
6 cups malunggay leaves
1/2 teaspoon salt
1 medium onion, sliced
2 segments garlic, minced
1 thumb sized ginger, grated
1/2 cup thick coconut milk

How to cook ginataang malunggay:
Put coconut milk, ginger, garlic and onion in a earthen pot.
Season with salt and bring to a boil for 10 minutes.
Stir constantly while boiling. Add malunggay leaves and thick coconut milk.
Cook for 5 more minutes. Serve hot.
Yield: 4 to 6 servings.

Health Benefits:
Malunggay leaves helps strengthens the immune system.
- can help restores skin condition, controls blood pressure, relieves headaches and migraines.
- can help strengthen the eye muscles.
- can help heal inflammation of the joints and tendons.
- can prevent intestinal worms.
- can help increase semen count.
- helps normalize blood sugar level therefore preventing diabetes
- has anti-cancer compounds (phytochemicals) that help stop the growth of cancer cells.
- helps relax and promotes good night sleep.
- is used to treat fever and asthma.
- help heals ulcers.
- is high in calcium (four times the calcium in milk), therefore lactating mothers are advised to consume malunggay leaves to produce more milk for their babies. The young malunggay leaves are also boiled and taken as tea.
- contains three times the potassium in bananas.
- contain four times the vitamin A in carrots.
- An ounce of malunggay has the same Vitamin C content as seven oranges.
- contain two times the protein in milk.
= Malunggay seed is used to clean dirty or polluted water.

Chopsuey

This is definitely a nutritionally balanced food...try preparing this for the whole family

CHOPSUEY

100 grams shrimp, peeled, de-veined and pre-cooked
1/4 kg chicken fillet
1 doz quail eggs (boiled)
100 grams chicken liver and gizzard, sliced to small pieces
1 tsp garlic
2 tsp cornstarch
1 tbsp oyster sauce
1 big onion, sliced
florets of one small broccoli
1 green bell pepper,sliced
1 red bell pepper, sliced
1 small cauliflower, cut into small pieces
1 carrot, sliced
several young corns
Shrimp juice (derived by crushing the head of the shrimp)
1 cup chicken stock
salt and pepper to taste

1. In a big wok, saute the garlic and onion
2. Add the boneless chicken and saute for 2 minutes
3. Put-in the chicken liver and let cook for 3 minutes more
4. Pour in the shrimp juice and 1 cup of chicken stock and bring to a boil. Cover the pot and simmer for 5 minutes.
5. Then sprinkle some salt and pepper.
6. Add the oyster sauce and simmer for 2 minutes.
7. Add the carrot and bell pepper and young corn. Cover the pot and simmer for 5 minutes or until vegetables are almost cooked,
8. Put-in the cauliflower, broccoli and cabbage then mix well.
9. Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well. Add pre-boiled quail eggs and pre-cooked shrimps.
10. Serve hot. Share and Enjoy!

Mixed Vegetables

1/4 lean pork, sliced thinly
1/4 kilo chicken liver ( optional)
1 green and red bell pepper, cut in cubes
1/2 cup snow peas or sitsaro
2 small carrots, sliced or Florette
1 small cauliflower, shredded
1 small broccoli (optional) shredded
3 stalks stalks celery diced
1 cup baby corn, sliced
1 small onion chopped
3 cloves garlic chopped
1/2 cup mushrooms, sliced thinly
2 tbsp corn starch dissolve in 3 tbsp. of water
1 cup chicken stock
2-3 tbsp oyster sauce or soy sauce
salt and pepper to taste

Heat cooking oil in a pan. Saute garlic and onion until soft and fragrant. Add pork and chicken liver, Saute for a few minutes more until pork is tender. Pour in chicken stock. Season with oyster sauce and pepper. Stir and bring to a boil. After a boil, place in carrots, cauliflower, celery, young corn and snow peas and mushrooms. Stir for few minutes until cabbage starts to sweat. Lastly add in bell pepper,. Add water if needed. Simmer for few minutes until vegetables are half cooked. Pour in dissolved cornstarch and stir until sauce thickens. Adjust seasoning to your taste. Turn off heat. Serve with steamed rice. Quail eggs and Baguio beans may also be added. Enjoy! 

Pinakbet

8 pcs medium sized shrimp, cleaned/ de-veined (optional)
100 grams pork belly, sliced
1 onion, medium sized, chopped
2 tablespoon cooking oil
5 cloves garlic, minced
1 tomato, big, chopped
1 medium ampalaya (bitter gourd), seeds removed and sliced
1 eggplant, cut into pieces (diagonally)
1 1/2 cups squash, diced or sliced
7 pieces okra(lady finger), each sliced diagonally into 2 with both ends cut
5 pcs string beans, cut
2 tablespoons shrimp paste (bagoong) or more according to taste
1 cup water or broth from boiled shrimp shell/peeling

PROCEDURES:
In a pan, heat the cooking oil, saute garlic, tomato slices and onion until onion is translucent . Add pork and cook until browned.

Add all other ingredients, except the shrimp, mix well while stirring constantly for 5 minutes.

5. Add water or broth and shrimp then cover and bring to a boil then simmer on medium heat for 10-15 minutes or until vegetables are cooked.

6.Serve with hot steamed rice.

Homemade Marshmallow Easter Eggs

Recipe by Katelyn Williams
30 white marshmallows
½ tsp vanilla extract
500g Selati Icing Snow
200g corn flour
300g good-quality dark chocolate, chopped
Place the marshmallows and vanilla in a bowl over a saucepan of gently simmering water and stir until melted and smooth.
In the meantime, sift the icing sugar and corn flour onto a 20cm rectangle baking tray to form a thick layer. Using a plastic or chocolate Easter egg, press into the icing sugar mixture to form egg shapes.
Once the marshmallow has melted, spoon or pipe the mixture into the indentations and allow to set.
Dust the marshmallow eggs off and set aside.
Melt the chocolate in a bowl over simmering water until melted then dip each marshmallow egg into the chocolate, allowing the excess chocolate to drip off. Allow to set on a baking tray lined with greaseproof paper.

Easter Bunny Cupcakes

You're just a hop, skip and a jump away from making everybody smile.
Preparation time: 15 minutes
Baking time: 15 minutes
Skill level: easy
Makes about 10
125 g butter or margarine, softened
125 ml (105 g) castor sugar
2 extra-large eggs
5 ml vanilla essence
250 ml (140 g) Snowflake self-raising flour
1 ml salt
30 ml milk
Butter icing
80 g butter or margarine, softened
500 ml (250 g) icing sugar, sifted
about 30 ml milk
Decorations
80 ml (25 g) desiccated coconut
sweets such as marshmallows, Smarties®, Astros™, liquorice
1. Cream butter and castor sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Add essence.
2. Sift flour and salt together. Add dry ingredients to egg mixture, together with milk and beat well.
3. Place paper cups into a 12-cup muffin pan. Spoon mixture into paper cups, filling each two-thirds full. Bake in a preheated oven at 180 °C for about 15 minutes. Turn out onto a wire rack to cool.
4. Icing: Cream butter and icing sugar together. Add enough milk to beat to a smooth and creamy consistency. Spread icing onto cup cakes.
5. Decorations: Dip cup cakes into coconut (sprinkle extra coconut on, if preferred). Decorate with sweets to make bunny faces.
Tip
Plastic icing and writing gel can also be used to decorate cup cakes.
Snowflake

Rolo Cheesecake Bars

Ingredients:
Crust:
3 cups of graham cracker crumbs
1 cup sugar
2 Sticks melted butter (16 tablespoons)
Stir all together and press into a 9X13 pan lined with nonstick foil.
Bake at 350 for 7-10 minutes and cool.

Filling:
Beat:
2 8-ounce packages of cream cheese
2 eggs
1 cup sugar
1/4 cup flour

Method:
Once smooth, add one package of mini rolo's (the unwrapped ones)
Pour onto the cool crust and bake at 350 for 30-35 minutes.
Let cool and add glaze.

Glaze:
Melt in the microwave:
1 stick butter & 6 ounces chocolate chips
Stir smooth and add 4 tsp light corn syrup. Pour smoothly on bars and chill
overnight.
CUT WITH A BIG KNIFE! I added a chocolate drizzle and a half a rolo on top.

White Chocolate & Coconut Bunny Tails

Recipe by Gabriella Esposito
80ml cream
300g good-quality white chocolate, chopped
30ml Clover Krush Berry Juice
80g desiccated coconut
In a double boiler, heat the cream until it is simmering. Add the white chocolate and whisk until melted.
Remove from the heat and whisk in the berry juice.
Pour this into a bowl, cover with cling fim (make sure this touches the melted chocolate) and freeze for an hour or until set.
Spoon some of your set mixture into a ball and roll quickly with your hands. Roll in desiccated coconut.
Refrigerate for another hour and serve.

Easter Raisin Loaf

Yield: 2 loaves
5 cups bread flour, about
1/2 cup sugar
1 Tbsp active dry yeast
1 tsp salt
1-1/4 cups milk, room temperature
1/2 cup butter, melted
4 medium eggs
1 cup raisins
1 Tbsp grated orange rind
1 Tbsp grated lemon rind
In large bowl, mix together 2 cups flour, the sugar, yeast, and salt. Add milk, butter, and eggs. Mix well. Mix in raisins, orange rind, and lemon rind. Mix in the remaining bread flour until a soft dough is formed. You may or may not use all the flour the recipe calls for so add the flour slowly until the dough is formed. Turn dough out onto floured board and knead for about 8 minutes, adding more flour to the dough in small amounts if needed.
Put dough in greased bowl. Turn dough over in bowl so that the dough top is also lightly greased. Cover bowl with plastic wrap or clean kitchen cloth and let rise in warm place for 1 hour. Punch down dough. Turn dough out onto floured board and knead for another 5 minutes. Divide dough into 2 equal parts. Shape dough into 2 loaves. Put loaves in two greased 9 x 5-inch loaf pan. Cover and let rise for about 30 minutes or until double in size.
Bake at 180C for about 40 minutes or until bread sounds hollow when you tap on it.

Marshmallow Coconut Easter Eggs

(makes 40)

200 g butter
¼ cup cocoa powder or 25 g
1 cup brown sugar or 200 g, firmly packed
1 tin Sweetened Condensed Milk or 395 g
1½ teaspoons vanilla essence
3 cups butter biscuit or 300 g, crumbled
40 marshmallows
1 cup desiccated coconut, for coating

Place the butter, cocoa, brown sugar and Sweetened Condensed Milk in a large saucepan and cook over medium to low heat, stirring constantly. When the butter and brown sugar just melt and the mixture is smooth, remove from heat.

Mix in the vanilla essence and biscuit crumbs, leave until cool enough to handle.

With wet hands shape some of the mixture around each marshmallow and shape into an oval. Roll in coconut and place on a tray lined with wax paper. Refrigerate until firm.

DIY Egg Shaped Basket For Easter

First twine the string around the balloon and then poke the balloon. The string was previously saturated with fabric stiffener. Also make sure you twine the string tightly so that when the balloon pops, the string maintains an egg shape. Then you can decorate the string basket with bows, ribbons and any other ornaments you like. It’s such a great Easter home decor. You can hang it over the ceiling or on the wall, and stuff it with your kids’ favorite candies and small toys.
Get detailed and step-by-step instructions on this Link: https://hmhdesigns.wordpress.com/2011/03/27/make-an-egg-shaped-easter-basket-from-string/

Romanian Easter Bread

Sweet, soft, enriched yeast bread baked in a springform with a cheese filling inside.

Ingredients
Bread dough
1 cup (120 grams) bread flour (I used Pillsbury)
1 cup lukewarm milk
2 tsp dry yeast (i used Red Star)
1/2 cup (60 grams) bread flour
1/4 cup (56 grams) melted butter
1 egg
1/2 cup (100 garms) sugar
1 tsp salt
1 tsp vanilla extract
3 cups (360 grams) bread flour
1/4 cup grapeseed oil (you could use vegetable oil as well)
1 tbsp of milk, if needed
Cheese filling
1 cup ricotta/cream cheese/farmers cheese
2 eggs
1/3 cup powder sugar
few drops of vanilla extract/lemon extract/rum extract – whatever you prefer
lemon zest (optional)
1/2 cup raisins
2 tbsp honey + few drops of milk for brushing

Instructions
In a mixing bowl add 1 cup of flour, 1 cup of lukewarm milk and 2 tsp of dry yeast. Stir to combine. Sprinkle 1/2 cup of flour on top and leave at room temperature for 10-15 minutes until the mixture increases in volume and the flour on top is cracked.
With the dough hook on, add the melted butter, egg, sugar, vanilla extract, salt and slowly start adding the remaining 3 cups of flour until it’s all incorporated.
With the mixer on low speed, keep mixing, slowly pouring the 1/4 cup of oil.

When all the oil is added the dough should be smooth and elastic.
I made it several times to make sure I got it right and one time it felt a little “dry” so I added few more drops of milk until it became soft and elastic.
Place the dough in a buttered bowl, cover with plastic wrap and leave at room temperature until doubled in volume. Should be around 2 hours.
When the dough is risen, divide the dough in 4.
Take one piece and roll it out in a 10 inch circle. Place it on the bottom of a well buttered 10 inch springform.
The remaining three pieces shape them in thing ropes, about 3 feet long each.
Braid them and gently place them in the springform pan, braiding the ends together to form a sealed circle.
Cover and let rise for another 40 minutes.

In the meantime heat the oven to 375F and make the cheese filling.
In a mixing bowl add the cheese, eggs, sugar, raisins, vanilla exact and lemon zest if using. Stir to combine.
Pour the cheese filling in the middle of the braided circle and bake for 15 minutes at 375F.
Without opening the oven door, lower the oven temperature to 325F and bake for 45 more minutes, or until the crust is deep brown (it’s not burned, the high amount of sugar gives it the brown color) and the aroma takes over the kitchen.
Let cool completely.

Just before serving brush it with honey mixed with few drops of milk.
Slice and enjoy!

Easter Bunny Bowl Bread

You will need the following to make ONE Easter Bunny Bread Bowl:

1 regular sized roll (make your own or store-bought)

1 bread bowl (make your own or store-bought)

5 toothpicks

2 regular chocolate chips

pink candy for the nose

knife and kitchen scissors

fresh parsley (Easter “grass”), optional

easter-bread 6

Directions:

Cut 1/4 of the bottom off of the smaller roll, leaving a small back section of the bread on the roll… so it can hang off the back of the bread bowl. This will give it some stability. Set aside.
Cut the bread bowl so that you remove a small top section of the roll in a U shape. Leaving a ledge for the smaller roll to sit on.
Dig out the insides of the bread in a large piece if possible so you can use some of that insides of the bread bowl for the Bunny’s tail. You can eat the rest of the bread insides with your soup if you save it.
Take the top of the bread bowl you removed and cut out 2 ears. You can trim the inside of the bunny ears so they are flatter.
Take the knife and slice a small hole where you want the nose. Push the candy nose in the bread. Poke a tiny hole for the eyes and then gently place the chocolate chip eyes in place.
Take the bunny head and place it on top of the bread bowl ledge and secure it in place with three toothpicks.
Slide the other two toothpicks into the bottom of the ears and then place them in the top of the roll for the bunny’s ears.
Take a small piece of the bread you removed from inside the bowl and roll it into a ball and use it as the bunny’s tail.
I took some fresh parsley and laid it down on the plate to serve as some “Easter Grass” to add to the fun and festive look!
Store in an air-tight bag until you are ready to serve. These can be made in advance as long as they are stored properly.

Easter | Make these creative DIY Easter Bunny Bread Bowls. Perfect for your Easter Dinner and a great way to make a fun Easter Table. Step-by-step tutorial.

Fill them with your favorite Easter Soup when you are ready to use. Serve them at your Easter Dinner or at an Easter Party. We filled this with our favorite Cheddar Broccoli Soup (recipe here)! And I added and extra bit of love to the soup with a special carrot bunny heart :)…

Coconut Banana Bread

This bread is healthy and tasty – perfect for a lunchbox treat!

Makes: 1 medium loaf (12 slices)
Preparation time: 10 minutes
Baking time: 70-75 minutes

coconut oil
250 ml (1 c) coconut flour
30 ml (2 T) tapioca flour
125 ml (½ c) almond flour
10 ml (2 t) cinnamon powder
10 ml (2 t) bicarbonate of soda
1 ml (¼ t) sea salt
125 ml (½ c) chopped walnuts
60 ml (¼ c) raisins
2 medium-ripe bananas
2 very ripe bananas
3 large eggs
125 ml (½ c) coconut milk
125 ml (½ c) unsweetened apple purée
5 ml (1 t) vanilla extract
2 ml (½ t) almond extract
desiccated coconut for sprinkling
butter or nut butter (see tip below) to serve

1 Preheat the oven to 180 °C. Line a loaf pan with baking paper or grease well with coconut oil.

2 Mix the flours, cinnamon, bicarbonate of soda and salt. Add the nuts and raisins and stir until well coated. Set aside.

3 Combine all the wet ingredients in a food processor and mix until smooth.

4 Add to the dry ingredients and mix until just well combined, do not overmix.

5 Pour the batter into the prepared pan and sprinkle with desiccated coconut.

6 Bake for 70-75 minutes until the centre is done (a testing skewer inserted in the middle should come out clean).

7 Cool on a wire rack and serve with butter or nut butter.

TIP: Blitz macadamia nuts with a little canola oil in a food processor until smooth to make nut butter.

Delicious Biscuits

Ingredients

500 grams butter ( room temperature )
1 & 1/4 cup castor sugar
1 egg
4 cups of cake flour
1 tsp baking powder
1 tsp of vanilla essence

Method

Mix with electric mixer butter and sugar till light and fluffy , add the egg and vanilla essence and mix for a minute - now add all the dry ingredients and mix with hand till well combined .

Clingwrap dough and place in fridge to chill for 20 minutes .

Preheat oven on 180 deg . Roll out dough on floured surface and ensure that your rolling pin is floured as well . Cut out shapes with cookie cutter and place on greased baking sheet , bake for +-12 minutes or until golden .

When cooled drizzle some melted chocolate over biscuits and edible glitter .

This delicious biscuit is so versatile , add coconut , lemon zest , peanut butter , nuts . Use it as a base for milktarts , tartlets etc.

Delicious Butter Biscuits

Ingredients

500 grams butter ( room temperature )
1 & 1/4 cup castor sugar
1 egg
4 & 1/2 cups of cake flour
1 tsp baking powder
1 tablespoon of vanilla essence
1 tablespoon of oil

Method

Mix with electric mixer butter and sugar till light and fluffy , add the egg and vanilla essence and mix for a minute - now add all the dry ingredients and mix with hand till well combined .

Clingwrap dough and place in fridge to chill for 20 minutes .

Preheat oven on 180 deg . Roll out dough on floured surface and ensure that your rolling pin is floured as well . Cut out shapes with cookie cutter, or roll into finger shapes and place on greased baking sheet , bake for +-12 minutes or until edges turn a golden colour .

When cooled drizzle some melted chocolate over biscuits and edible glitter .

This delicious biscuit is so versatile , add coconut , lemon zest , peanut butter , nuts , spices and dried fruit .

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Soetkoekies

150 grams of butter ( room temperature )
1 cup of caster sugar
3 tbsp cooking oil
1 teaspoon of ground mixed spice
2 teaspoons of ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground cloves
1/2 a teaspoon ground nutmeg
1 egg
3 cups of cake flour, sifted
1 teaspoon of baking powder
1 teaspoon of red bole powder (available at pharmacies) or 1/2 a teaspoon of red food colouring
peanuts, halved for decoration
(Makes 50)

Preheat the oven to 180˚C.

Cream the butter for a minute or so , add the sugar and oil and mix till light and fluffy . This will take about 2 minutes . Stir in the spices and eggs, mixing well. Add the flour and bicarbonate of soda and mix to form a dough. Mix the red bole with a third of the dough. Roll out the remaining two-thirds on a lightly floured surface and dot with pieces of the red bole dough. Roll out to 5 mm thick and cut out heart shaped biscuits with a cookie cutter. Press half a peanut in the centre of each biscuit. Place the biscuits on a greased baking tray and bake for 10 minutes . And it's that easy .

Tip - the older recipe asks for 1/2 a teaspoon of baking soda and 1/2 a teaspoon of cream of tarter . In essence the two combined are actually - baking powder . So I add instead 1 teaspoon of baking powder .

Delicious .

Creamy Fish Stew

Recipe serves 4-6  Preparation time 10 minutes Cooking time 30 minutes

INGREDIENTS
1 Onion, finely chopped
2 Green peppers, seeded and chopped
15 ml oil
1kg Frozen fish fillets
Salt and freshly ground black pepper
The juice of 1 lemon
250ml Cake flour
1 sachet Chicken & Mushroom Pan Dry Cook-in-Sauce
30ml Tomato paste
30ml Chutney
1 Pinch Rosemary
10ml Finely chopped parsley
400ml milk

METHOD
Heat oil in a frying pan and sautè the onions and green peppers for a few minutes.
Remove from the pan and set aside.
Season the fish with salt and pepper.
Squeeze lemon juice over it and roll in flour.
Fry the fish until browned on both sides.
Add the onion mixture, milk, Chicken & Mushroom Pan Dry Cook-in-Sauce, tomato paste and rosemary.
Reduce heat and simmer for 5 minutes until the fish is done and the sauce has reduced slightly.
Scatter the parsley on top and serve with rice.

Christmas Fruit Cake

This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes.

Ingredients:

1/8 cup chopped dried cherries
1/8 cup chopped dried mango
1/4 cup dried cranberries
1/4 cup dried currants
2 tablespoons chopped candied citron
1/4 cup dark rum
1/2 cup butter
1/4 cup packed brown sugar
1 egg
1/2 cup all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup unsulfured molasses
2 tablespoons milk
1/4 cup chopped pecans
1/4 cup dark rum, divided

Directions:

1. Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.

2. Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.

3. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.

4. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.

5. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Mushroom & Braised Chicken

Ingredients:
4 lbs. assorted chicken pieces with skin (breasts, legs, and thighs)
3 Tbsp. extra-virgin olive oil
5 carrots, peeled (optional)
1 yellow onion
2 lbs. mushrooms, cleaned
3 cloves garlic, crushed
3/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/4 cup apple cider vinegar
2 cups chicken broth

Method
Season chicken with salt and pepper.
Heat olive oil over medium-high heat.
Brown chicken in batches. Once brown, set side.
Cut carrots and onions then sauté them in pan with chicken
drippings.
Add mushrooms and cook for 6–8 minutes.
Sauté with crushed garlic for 2 minutes.
Whisk vinegars together and then add them to vegetables until
smooth.
Cook for 3-5 minutes, then slowly mix in chicken broth.
Then add chicken, cover the pot, and let simmer for 40 minutes.

Crustless Bacon, Spinach & Swiss Quiche

Ingredients:
1 lb bacon
1 large onion, chopped
2 tablespoons butter, divided
1 teaspoon olive oil
10 ounces frozen spinach, thawed
6 ounces swiss cheese, shredded
6 eggs
1/2 cup heavy whipping cream
salt
pepper

Method
On a foil lined pan, cook bacon in 350 degree F. oven until crisp.
While bacon cooks, chop onion and shred cheese.
Heat 1 tablespoon butter and 1 teaspoon oil in skillet over medium heat. Add chopped onion, and stir to coat.
When onion turns glossy, add thawed spinach, and stir to mix. Heat about 5 minutes, then remove from heat to cool.
Remove bacon from oven, and place on a paper-towel lined plate to drain.
Stir together eggs, salt, pepper & heavy whipping cream in a medium bowl.
Add in cheese, onion/spinach mixture, and bacon. Stir thoroughly to mix.
Butter a glass pie plate or quiche dish, pour mix in, and pat evenly with a fork.
Bake in 350 degrees F. oven 25-30 minutes, or until a knife inserted in the center comes out clean.
Let rest 5 minutes before cutting & serving.

# Note
This is Low-Carb

Breakfast Casserole

INGREDIENTS
1/2 pound bacon
1/2 pound breakfast sausage
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon hot sauce
2 large baked potatoes, cooled and shredded (about 4 cups) or 4
cups frozen shredded hash browns that have been completely
thawed
1 small onion, finely diced
8 ounces sharp cheddar cheese, shredded – divided
8 ounces swiss cheese, shredded – divided
6 eggs, slightly beaten
1 1/2 cups cottage cheese

Method
Begin by cooking the bacon and sausage. I like to cook my bacon in the oven. Just line a large rimmed baking sheet with foil, place the bacon on the tray making sure the pieces don’t touch.
Put the tray of bacon in a COLD oven on a middle shelf. Turn the oven on to 400 degrees and let the bacon cook for about 18-22 minutes, or until the bacon is nice and crisp. While the bacon is cooking, sauté the sausage until it is cooked through. Remove from the skillet and set the sausage aside on a paper towel lined plate. Sauté the diced onion in the same skillet.
U could also sauté any other veggies u want to include at this time (red or green bell peppers, zucchini, mushrooms, etc.). When the bacon is cooked, carefully remove the pan from the oven, and transfer the bacon to a plate lined with paper towels. When the bacon has had a few minutes to drain, cut the bacon and sausage into small bite sized pieces. In a large bowl combine shredded potatoes with the salt, black pepper, garlic powder, and hot sauce. Stir in cottage cheese, and all but 1/4-1/2 cup each of the cheddar and swiss cheese (u’ll use this for the top).
Stir in bacon and sausage, but be sure to reserve 1/4 cup of each for the top. Next, stir in any sautéed veggies.
Stir in 6 eggs that have been slightly beaten.
Grease a 9 x 13 inch pan, or two smaller pans if u want one casserole to eat now, and one to freeze later.
Spread the mixture in the pan(s).
Top with reserved cheese, bacon, and sausage.
At this point, if u are making this ahead, cover the casserole with foil and place in the refrigerator.
About 30 minutes before u will bake it, remove it from the fridge so that it can start to come to room temperature.
If u plan to make it and bake it at the same time, preheat the oven to 350 degrees.
Bake the casserole for 35-40 minutes, or until all of the cheese is melted and bubbling, and the casserole has set-up in the middle. U can either remove the casserole from the oven at this time, or turn on your broiler and broil the casserole for a few minutes to brown the cheese.
Allow the casserole to cool for a few minutes, then cut into pieces and serve.