Roasted Carrots with Pecan Nuts & Goat's Cheese
Sheet Pan Pork Chops with Apples
Butternut Squash Mac & Cheese
Bacon Wrapped Green Beans
Sweet Potato Chips
Mushroom & Leek Pasta
The Ultimate Tomato Soup
Honey Cake
Biscochitos
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Ingredients:
1kg peeled carrots
1/2 cup brown sugar
4 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cinnamon
120g goat cheese
1 cup pecan nuts
Thyme to garnish
Method:
Preheat the oven to 180°C. Line a baking sheet with foil. Place the carrots in a single layer on the baking sheet. Sprinkle with the brown sugar and evenly distribute the pats of butter Also, sprinkle with salt, pepper, and cinnamon
Place in the oven and bake for 50 - 60 minutes or until the carrots are just tender. During baking, turn the carrots 3 or 4 times
Once the carrots are cooked, put them in a serving dish Sprinkle them evenly with the pecans and goat cheese. Finish the dish with a sprinkle of fresh thyme leaves.
Ingredients:
1/4 cup olive oil
1 1/2 tablespoon balsamic vinegar
2 teaspoons maple syrup
2 teaspoons whole-grain mustard
Salt
Black pepper
1 onion, halved and sliced into wedges
2 apples (such as Honeycrisp or Pink
Lady), cored and cut into cubes
4 boneless pork chops
4 sprigs of fresh rosemary
Method:
Preheat oven to 220°C and place oven racks in the center and upper third of the oven.
In a small bowl, whisk olive oil, balsamic, maple syrup, mustard, and ¼ teaspoon each of salt and pepper.
Add onion and apple to a rimmed baking sheet Drizzle with half of the balsamic mixture and toss to combine. Season with ¼ teaspoon each salt and pepper
Season the pork chops on both sides with 1 teaspoon salt and ¼ teaspoon pepper Nestle the pork chops among the onions and apples. Brush the remaining half of the balsamic mixture on both sides of each chop Top each chop with a rosemary sprig Place in the center rack of the oven and bake until apples and onions are softened for about 15 minutes.
Increase oven temperature to a high broil. Discard rosemary and place the sheet pan on the rack in the upper third of your oven and broil until chops are slightly caramelized, 3 to 5 minutes, depending on the strength of your broiler. Let pork rest for at least 5 minutes before slicing
Serve pork with apples and onions with any pan juices spooned over the top.
Ingredients:
4 cups frozen butternut squash cubes
4 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon garlic powder
Pinch cayenne pepper
1 teaspoon chopped fresh
thyme
120g grated cheddar
120g goat cheese
450g large shells or other short pasta
Method:
Bring a large pot of salted water to boil over high heat.
In a large skillet over medium-high, combine squash and ¼ cup water. Cover and cook (uncovering to stir occasionally), until tender for 5 to 7 minutes
Uncover and continue to cook, stirring constantly, until the liquid evaporates for about 2 to 3 minutes
Add butter, ½ teaspoon salt, and ¼ tsp pepper and stir until butter is melted. Add flour and stir to incorporate. Cook, stirring constantly, until the squash mixture thickens and the raw flour has had a chance to cook for 2 to 3 minutes. Gradually add milk, stirring constantly Add garlic powder, cayenne, and thyme, and bring to a simmer. Add the cheddar and goat cheese, stirring until melted Remove from heat and let cool slightly.
Add pasta to boiling water and cook 3 minutes short of package instructions. Drain, reserving ½ cup pasta water, and return to pot
Transfer your squash mixture to a blender and puree until smooth (you should have just over 4 cups).
Place the pot with cooked pasta over medium-low heat and stir in the sauce until coated. Remove from heat and let cool for 5 minutes. (If the sauce looks thin, don't worry — it with thicken as it begins to cool ) Add splashes of pasta water to loosen until you've reached your desired consistency.
Enjoy!
Ingredients:
1 cup cream of mushroom soup
1/2 cup milk
1/2 teaspoon soy sauce
1/4 teaspoon black pepper
2/3 cup fried onions
3 1/2 cups trimmed green beans
1 packet bacon
Optional: Sesame seeds for garnish
Method:
Preheat oven to 180° and grease a baking dish.
In a large mixing bowl, stir together soup, milk, soy sauce, pepper, and fried onions Add green beans and toss to combine.
Grab small bundles of green beans and wrap them with a strip of bacon, placing each in the baking dish snugly, seam side down
Cover with foil and bake until the bacon is fully cooked for 37 - 40 minutes Garnish with sesame seeds
DID YOU KNOW - You can do these in the air fryer too!
Working in batches, place bundles, seam side down, in the basket of your air fryer Cook at 200° for 12 - 13 min, or until bacon is crispy. Garnish with sesame seeds.
Ingredients:
2 medium sweet potatoes, thinly sliced
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon mustard powder
2 teaspoons salt
1 teaspoon pepper
2 spring onions, finely sliced
2/3 cup sour cream
Method:
Preheat your oven to 180°C.
Place two wire racks on two large-rimmed baking sheets.
In a separate large bowl, whisk together the spices and cornstarch. Add sweet potatoes and toss until evenly coated in the spice mixture.
Place sweet potatoes on wire racks in a single layer. Bake for 25 to 35 minutes, until sweet potatoes look crispy and dry to the touch.
While the sweet potatoes cool, make your dip by stirring the spring onions into the sour cream and serve with sweet potato chips.
Ingredients:
3 tablespoons extra-virgin olive oil
500g brown mushrooms, trimmed and sliced
2 tablespoons butter
2 medium leeks, trimmed and thinly sliced (white and light green parts only)
4 medium garlic cloves, thinly sliced
2 1/2 teaspoons salt
500g penne pasta, or pasta of your choice
3 cups water
1 1/3 cups vegetable broth
2/3 cup dry white wine
1/2 cup heavy whipping cream
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest + 1 1/2 teaspoons fresh juice (from 1 lemon)
1/2 teaspoon black pepper
Method:
Heat oil in a large saucepan over medium-high. Add mushrooms and cook, stirring often, until all liquid has evaporated for about 12 minutes
Add butter, stirring until melted. Add leeks, garlic, and 1 teaspoon of salt; cook, stirring often, until leeks are tender for 4 to 5 minutes
Stir in pasta, water, stock, wine, and remaining 1 1/2 teaspoons salt. Increase heat to high and bring to a boil Reduce heat to medium and simmer, stirring occasionally, until about 3 minutes short of al dente (check cook time on package)
Stir in cream and simmer until sauce evenly coats pasta, about 3 minutes. Remove from heat. Stir in cheese, herbs, lemon zest, and juice, and pepper Divide pasta evenly among shallow bowls and serve topped with cheese.
Method:
Ingredients:
4 tablespoons butter
1 extra-large onion, diced
1 cup carrots, thinly sliced
1 kg fresh tomatoes
1 cup water plus 2 stock cube
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon pepper
10–15 basil leaves
Pinch of cayenne
1/2 cup heavy cream
1–2 tablespoon sour cream
Heat butter in a pan over medium-high heat Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, and saute for 3 - 4 minutes more until the onions are golden and fragrant.
Add the tomatoes, water, stock cubes, honey, salt and pepper Stir, increase heat, and bring to a simmer, cover, then lower heat to low, so it’s gently simmering. Simmer for 10- 15 minutes until the tomatoes have broken down and carrots are tender Remove from heat.
Blend the basil leaves until smooth Add them to the pot. Stir in the cream.
Taste and adjust salt and sugar. Add a little pinch of cayenne and whisk in the sour cream
Serve in bowls with chopped basil, rocket, pesto, croutons, pecorino, or fresh little tomatoes (halved)
Ingredients:
Cooking spray
2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup honey
3 large eggs
1/4 teaspoon almond
extract or essence
1/2 cup sour cream
Powdered sugar, for serving
Method:
Preheat oven to 180°C. Line a round cake pan or load tin with wax paper and grease with cooking spray. In a large bowl, whisk together flour, salt, and baking soda.
In another large bowl, using a hand mixer, beat butter and honey together until the butter is smooth and the mixture is light and creamy Add eggs, one at a time, beating well after each addition, then add almond extract. Add dry ingredients and beat until just barely combined, then add sour cream and beat until just combined.
Pour batter into the cake pan and bake until a toothpick inserted in the middle comes out clean, 35 minutes. Let cool.
Serve as is or with a dusting of powdered sugar
Ingredients:
1/2 cup plus 2 tablespoons granulated sugar, divided
1/4 teaspoon ground cinnamon
1 cup butter, softened to room temperature
1 1/2 teaspoon crushed anise seeds
1 large egg
3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup brandy or sweet white wine
Method:
Preheat your oven to 350°C and line a large baking sheet with wax paper. In a small bowl, stir together 2 tablespoons of sugar and cinnamon.
Combine butter, remaining sugar, and anise seeds in a medium bowl. Using a whisk or hand mixer, beat until the mixture is light and creamy. Add egg and beat until fully combined
Sift flour, baking powder, and salt into a medium bowl, then whisk to combine. Add half the flour mixture to the bowl and fold until combined, then add half the brandy or wine and stir to combine Repeat the process so that all dry ingredients and brandy or wine are incorporated.
On a clean, lightly floured surface, roll out the dough until it is 1cm thick Cut into preferred shapes and transfer to prepared baking sheet.
Sprinkle cookies with prepared cinnamon sugar and bake until the bottoms are golden for 10 to 14 minutes
Enjoy with your choice of coffee, tea, or hot chocolate!
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