Preheat oven to 190c/400f
Square 9×9” pan-greased
1/4 cup melted Truffle butter- You can find this butter in the gourmet grocers refrigerated section or cheese their counter.
1/4 cup flour
1 teaspoon -baking powder
2 teaspoons Black Summer Truffle Sauce –basically a mini jar of minced truffles. You can find this in the olive oil section of your local gourmet grocers.
½ teaspoon Truffle Salt
1 8oz. tub Marscapone Cheese
8 oz. Mozzarella-grated
Mix ingredients together.
Bake for 20-35 -Watch closely, your cooking time may vary depending on the moisture in the Marscapone .Be patient ,itll puff up when its nearing doneness.
When quiche starts getting too golden brown, Lightly lay a foil sheet over top and continue to bake until the quiche doesn’t wobble when u shake the pan.
Remove from oven and let rest before cutting.
Serve with a fresh Green salad
1 big bunch Basil – cleaned and stalks removed
¼ cup Parmesan Cheese- grated
1 clove Garlic
Big Pinch Sea Salt
Big Pinch Black Pepper
¼ cup Olive Oil
¼ cup Olive Oil
1 small orange cut in half
1 lb box spaghetti
Blitz Basil, Garlic,Cheese, salt ,Pepper and ¼ cup olive oil in a Food Processor or a blender.
Pouring slowly add the remaining half of the olive oil until you get a nice think consistency. Try to achieve a Pesto that is not too oily and not too dry.
Season to taste using salt, pepper, and cheese. If Pesto tastes too bitter add a little more cheese or my trick is to use an orange , squeeze half an orange , the juice balances the bitterness.
Taste again and season more if needed.
NOTE: If your making the Pesto in advance it will stay fresh in the refrigerator for up to 1 week . To maintain its bright green color, make sure the pesto has a thin layer of olive oil on top. Bring to room temperature before using.
Boil Water .
When water starts to boil add plenty of salt.
Add pasta and cook until al dente.
Drain (reserve a little pasta water and set aside. )
Toss pasta and pesto together .(if mixture seems too thick pour a little of the reserved pasta water in to loosen it up.)
Succulent and Effortless
Preheat oven to 400*
7 Chicken Thighs with skin on or whole chicken cut up with skin on
Olive oil lemon mixture:
in a measuring cup:
1/4 cup olive oil
1/4 cup fresh lemon juice (4 lemons)
1 clove garlic-chopped or 1 teaspoon powdered garlic
2 tablespoons parsley fresh
pinch of salt
pinch of pepper
whisk to combine.
Pour a little olive oil in the bottom of baking pan.
Place chicken skin up in baking pan. Brush tops with olive oil .
Bake in oven until brown- about 30 minutes.
whisk olive oil mixture
Remove chicken from oven and carefully pour olive oil &lemon mixture evenly over the browned chicken.
Replace chicken back into oven.
Lower oven temperature to 325*
Bake for 20 more minutes, basting every 10 minutes.
Serve with rice spooning lemon mixture from pan over the chicken and the rice.
Preheat oven to 350.
1 package Graham Crackers-crushed fine
2 tablespoons Butter-melted
1/4 cup Sugar
zest of 1/2 Orange
pinch of Sea Salt
Combine ingredients .
Pour and press into the bottom of an 8”spring loaded pan.
Bake for 15 minutes.
Remove from oven. Leave oven at 350 for cake.
3 – 8oz. packages of cream cheese-room temp.
1 cup sugar
2 tablespoons flour
2 teaspoons vanilla
Zest of ½ orange
Combine cream cheese, sugar, flour and a pinch of sea salt. Mix at medium speed until well blended. Add eggs one at a time mixing well after each addition. Blend in vanilla and orange zest.
Pour filling over baked crust and smooth out evenly.
Return to oven and bake for 1 hour.
Remove from oven and let cool completely.
Remove from pan set on serving plate.
½- ¾ cup caramel- You do not have to make your own caramel sauce just buy your favorite one, mine is Williams Sonoma Salted Caramel Sauce.
A handful Macadamia Pieces- I toasted mine in oven for 10 minutes to make them fragrant and crunchier-set aside to cool.
Slice bananas on the diagonal making 3” pieces.
Arrange on top of cheesecake.
Heat the caramel in the microwave for 20-30 seconds or until pourable , be mindful that it is not too hot. If too hot set aside to cool.
Pour over top covering bananas.
Sprinkle with macadamia nuts
Chill then serve !!
*4 chicken breasts- partially frozen .To ensure thin cutlets, carefully slice chicken breast on the diagonal while chicken is partially frozen and set aside .
*Grate your stale French baguette or Italian bread with a box grater using the largest holes.
you’ll need about
- 3 cups
To your bread crumbs add:
*1/2-3/4 cup Shredded Parmesan /Romano Cheese
- 1 teaspoon Garlic Powder
- 1 teaspoon fresh Parsley- chopped
- 1 teaspoon fresh Basil- chopped
- 1 teaspoon Salt
- 3/4 teaspoon black pepper
mix together and place on a flat plate.
3-4 eggs beaten- in a wide bottom bowl
one at a time dip both sides of chicken cutlets into the beaten egg and then into bread crumbs, covering both sides in bread crumbs.
Set breaded cutlets on a clean plate. repeat until all are covered in bread crumbs
To fry :
Heat oil . I really like using avocado oil for this one recipe. But Olive Oil is fine.
Fry until golden brown .
Place fried cutlets on a plate lined with paper towel.Paper towel will absorb any excess oil.
Serve with a beautiful Green Salad.
Preheat oven 350
Grease and flour 2 round 8 “ cake pans
3 cups flour
1 1/2 cups Sugar I like mixing both granulated and brown sugars
1 1/2 teaspoon Baking Soda
1 1./2 teaspoon Sea Salt
1 1/2 teaspoon Cinnamon
1/8 teaspoon Allspice
1/8 teaspoon Nutmeg
1/8 teaspoon Clove
1 can Pumpkin
1 cup Vegatable Oil
In a mixing bowl combine: flour, sugar, baking powder, baking soda, salt, cinnamon allspice,nutmeg,clove. Add pumpkin, oil and eggs . Mix well.
Pour even amount of mixture in each pan.
Bake 25-30 min .
Check for doneness. (this cake doesn’t rise that high)
Remove from oven and cool 15 miuntes.
Remove from pan and cool .
Frost with Maple Cream Cheese Frosting.
Maple Cream Cheese Frosting
1 8 oz package cream cheese
1/4 lb softened butter
3 tablespoon maple syrup
2 1/2 cups powder sugar
pinch sea salt
Beat together cream cheese, butter and maple syrup and a pinch of sea salt until smooth.
In small amounts add powdered sugar.
Beat until smooth .
Frost cooled cake.
Keep in refrigerator.