http://www.flavoursaviour.com ... and on the seventh day, He created cheese cake. Thu, 26 Aug 2010 01:44:20 +0000 http://backend.userland.com/rss092 en http://www.flavoursaviour.com/?p=168 http://www.flavoursaviour.com/?p=166 http://www.flavoursaviour.com/?p=164 http://www.flavoursaviour.com/?p=162 http://www.flavoursaviour.com/?p=160 http://www.flavoursaviour.com/?p=158 http://www.flavoursaviour.com/?p=156 http://www.flavoursaviour.com/?p=151 http://www.flavoursaviour.com/?p=149 http://www.flavoursaviour.com/?p=145 http://www.flavoursaviour.com/?p=144 http://www.flavoursaviour.com/?p=143 http://www.flavoursaviour.com/?p=142 http://www.flavoursaviour.com/?p=141 http://www.flavoursaviour.com/?p=140 http://www.flavoursaviour.com/?p=139 http://www.flavoursaviour.com/?p=138 http://www.flavoursaviour.com/?p=137 http://www.flavoursaviour.com/?p=136 http://www.flavoursaviour.com/?p=134 http://www.flavoursaviour.com/?p=133 http://www.flavoursaviour.com/?p=132 http://www.flavoursaviour.com/?p=130 http://www.flavoursaviour.com/?p=129 http://www.flavoursaviour.com/?p=128 http://www.flavoursaviour.com/?p=127 http://www.flavoursaviour.com/?p=126 http://www.flavoursaviour.com/?p=125 http://www.flavoursaviour.com/?p=124 http://www.flavoursaviour.com/?p=123 http://www.flavoursaviour.com/?p=122 http://www.flavoursaviour.com/?p=121 http://www.flavoursaviour.com/?p=120 http://www.flavoursaviour.com/?p=119 http://www.flavoursaviour.com/?p=118
Preparation Time: 5 minutes
Cooking Time: —
Serving Size: 1 martini glass

Ingredients
1 shot of Goldschläger
1 shot of Butterscotch schnapps
remainder of glass, Baileys Irish Creme


Directions
Pour ingredients into a stainless steel shaker over ice, and shake until completely cold. Strain into a martini glass, and serve.
]]> http://www.flavoursaviour.com/?p=117
Preparation Time:
Cooking Time:
Serving Size: 2 servings

Ingredients
2 bottles of beer
3 cups water
½ tablespoon white vinegar
4 egg yolks
1 cup clarified butter
¼ cup + 2 tablespoons gourmet BBQ sauce
1 tablespoon chopped fresh parsley
1 teaspoon favorite barbecue seasoning
1 teaspoon lemon juice
hot sauce
Worcestershire sauce
4 beef tenderloin filets (each 3 ounces) sea salt and coarse black pepper, to taste
4 slices peameal bacon (each about 2 ounces)
4 large eggs
2 English muffins, sliced in half


Directions
BBQ Hollandaise Sauce
In a medium saucepan, combine 1 bottle of beer, 3 cups of water, and 2 tablespoons of white vinegar. Bring to a boil and reduce the heat to medium-low for a gentle simmer.

In another smaller saucepan, bring ⅓ cup beer to a boil (you can drink any leftover beer), then lower the heat to a medium and simmer for 5 minutes or until the beer mixture has been reduced by half. Remove from heat and cool.

Meanwhile, heat the butter to a low boil and carefully skim any foam from the surface until you have golden, clear "clarified" butter. Set aside, keeping warm.

Place the egg yolks in a stainless steel bowl and whisk in the cooled beer reduction. Place over the pot of simmering beer/water mixture and whisk constantly until the mixture is thick enough to form a ribbon when drizzled from the whisk. Be careful no to turn this into scrambled eggs. Remove from heat. Whisking constantly, slowly add clarified butter until all the butter has been absorbed. Season with 2 tablespoons of barbecue sauce, chopped parsley, barbecue seasoning, lemon juice, and a big dash of hot sauce, Worcestershire sauce, and salt and pepper to taste. Set aside.

Set aside the beer/water mixture to use as your poaching liquid.


Steaks & Bacon
Rub the steaks all over with salt and lots of black pepper, pressing the seasoning into the meat, and set aside.

Fire up your grill to high. Grill peameal bacon for 2 to 4 minutes per side, basting with barbecue sauce until fully cooked and lightly charred but still juicy. Set aside, keeping warm.

Grill steaks for 1 to 3 minutes per side, basting with barbecue sauce till medium rare. Set aside, keeping warm (TIP: While the steaks and peameal are grilling, poach the eggs).


Poached Eggs
Return the beer/water liquid to a boil. Crack each egg into a small cup or dish, taking care not to break the yolk. Stir the hot liquid in the pot to create a swirling action and slip the eggs into the swirling, simmering liquid - 1 at a time - leaving room for the eggs to move around and float to poach.

Poach eggs for 2 to 3 minutes for runny yolks and firm whites. Poach longer for more well-done eggs. Use a slotted spoon to remove eggs from the pot and drain well (TIP: I like to gently pat the eggs with a piece of paper towel to absorb any excess moisture).


Plate & Serve
Now for the assembly. Toast the English muffins on the grill or in a toaster and butter. Place 2 toasted English muffins, butter side up, onto each plate. Top each muffin half with one grilled steak. Top each steak with a slice of grilled peameal bacon. Top meat stacks with poached eggs and generously spoon over barbecue hollandaise sauce. Sit back and enjoy with a beer, proud that you just created the perfect man's brunch.
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Preparation Time: 15 minutes
Cooking Time: Refrigerate for a minimum of 8 hours
Serving Size: 6 - 8 people

Ingredients
1 to 2 large cloves garlic
12 ounces lightly aged goat cheese, like Montrachet, or American fresh coat cheese
9 ounces cream cheese (preferably without gar gum)
l tightly-packed teaspoon fresh thyme leaves, or l/4 teaspoon dry thyme
2 large fresh basil leaves
3 tightly-packed teaspoons parsley leaves
salt and pepper to taste
1 cup pine nuts, toasted (optional - Brian prefered without)
fruity, good tasting extra-virgin olive oil (optional)
a basket of torn pieces of rough country bread made without sugar


Directions
Mince together garlic in a food processor or by hand. Blend with the cheeses until smooth, adding thyme, basil and 2 tablespoons of the parsley, (mince herbs if working by hand). Remove blade from processor.

Season to taste, pack into a container and refrigerate at least 8 hours and no more than 36 hours.

About 1-2 hours before serving: Mound cheese on a serving platter, shaping into an upside down pail. Let it come close to room temperature (cheese could be covered and refrigerated for another several hours if necessary).

Sprinkle with pine nuts, packing some into sides of the cheese. Then drizzle top with a few spoons of olive oil, running a narrow stream of oil on the plate, surrounding the cheese. Scatter parsley leaves around plate and atop cheese. Set out with the basket of bread.
]]> http://www.flavoursaviour.com/?p=116
Preparation Time: 30 minutes
Cooking Time: 20-25 minutes
Serving Size: apx. 2 dozen cookies

Ingredients
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
8 ounces (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups oats
1 1/2 cups chocolate chips


Directions
1. Preaheat oven to 350 degrees, and line two large cookie sheets with parchment paper.

2. Whisk flour, salt and baking powder together in a medium bowl.

3. In a separate bowl, by hand or by mixer, beat butter until creamy. Add sugars and beat the mixture until fluffy, about 3 minutes. Beat in eggs one at a time. Add pure vanilla extract.

4. Stir dry ingredients into butter-sugar mixture with a wooden spoon or a large rubber spatula. Stir in oats and chocolate chips.

5. Place dough onto parchment-lined cookie sheets by large spoonfuls (about 2 tablespoons each), leaving at least 2 inches between.

6. Bake until cookie edges turn golden brown, 20 to 25 minutes. Slide cookies (on parchment) onto cooling rack. Let cool, and store in airtight container.
]]> http://www.flavoursaviour.com/?p=115
Preparation Time: 10 minutes
Cooking Time: I dunno, half hour maybe?
Serving Size: Eight Metric Assloads

Ingredients
1 jar of your favorite salsa
1 can of crushed, diced, or stewed tomatoes (whatever your fancy)
1 lbs. lean hamburber, browned
2 yellow squashed, diced
2 zuchini, diced
6 cups chicken broth or beef broth (or a combination thereof)
6-8 cans beans (black, pinto, garbanzo, chili, navy, whatever floats your boat)
Tortilla chips to crumble and sprinkle on top when it's through cooking.


Directions
1. Throw all the ingredients into a saucepan or pot large enough to contain them
2. bring to a rapid boil
3. lower the heat to about a simmer and let simmer for a half hour or so, or until the vegies have reached your favorite consistency.

-- OR --

1. Throw all the ingrededients into a slow cooker, and let cook on low 6-8 hours (or high for 2-4)

When finished, to serve, ladel into a bowl, crumble the nacho chips on top, and enjoy. If you wanna spice things up, add tobasco or your favorite hot sauce to taste.
]]> http://www.flavoursaviour.com/?p=113
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serving Size: 8 servings

Ingredients
PEAR CLAFOUTI:
2 tablespoons butter
2 tablespoons granulated sugar
¼ teaspoon ground cardamom (ground cinnamon can be substituted)
¾ cup all-purpose flour
½ teaspoon baking soda
¼ teaspon salt
1 can (12 fl. oz) evapoarted milk, divided
2 large eggs
1 pear, cored and thinly sliced

CARDAMOM CUSTARD SAUCE:
3 large egg yolks
1½ teaspoons vanilla extract
⅓ cup granulated sugar
⅛ teaspoon ground cardamom


Directions
FOR PEAR CLAFOUTI:
Preheat oven to 450 F.

Melt butter in 9-inch deep-dish pie plate in oven for 2 minutes or until melted; remove from oven. Carefully swirl melted butter around bottom and sides to coat.

Combine sugar and cardamom in small bowl; set aside. Combine flour, baking soda and salt in medium bowl. Whisk 3/4 cup evaporated milk and eggs in another small bowl until blended. Add to flour mixture and whisk for 30 seconds until smooth. Pour batter onto melted butter in hot pie plate. Push pear slices gently into batter, forming a pinwheel. Sprinkle with sugar-cardamom mixture.

Bake for 13 to 15 minutes or until golden brown. Serve warm with Cardamom Custard Sauce.

FOR CARDAMOM CUSTARD SAUCE:
Heat remaining evaporated milk, egg yolks, sugar, vanilla extract and cardamom in small saucepan over medium heat, stirring constantly, until sauce coats back of spoon. Do not boil. Remove from heat. Makes about 1 cup.
]]> http://www.flavoursaviour.com/?p=112
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Serving Size:

Ingredients
6 tomatoes
1½ cup fresh mushrooms
3 tablespoon butter
2 egg yolks
½ cup sour cream
¼ cup breadcrumbs
1 teaspoon salt
¼ teaspoon thyme


Directions
Scoop out the tomatoes and keep the pulp for later (1 cup).

Saute mushrooms and 2 tablespoons butter. Combine egg yolks and sour cream; add to mushrooms. Stir in ¼ cup crumbs, salt, thyme, pepper and tomato pulp (save some for topping). Simmer until thick (1 minute).

Fill tomatoes with mixture. Put remaining butter mixed with crumbs and sprinkle over tomatoes. Bake 350°F for 30-35 minutes.
]]> http://www.flavoursaviour.com/?p=111
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serving Size: 4-6

Ingredients
6 eggs
1 cup grated muenster or cheddar or monterey jack cheese
3 tbs milk
½ tbs olive oil
2 filets (about ⅔ lb) boneless chicken breast, ½ inch diced
½ medium green bell pepper, ½ inch diced
3 scallions, ends removed, thin sliced, including some green tops
One 4 oz. (7 oz. net) can mushrooms (or sautee your own, if the mood suits you)
¼ tsp chili powder
¼ tsp ground cumin
¼ tsp fresh ground pepper (more to taste)


Directions
Preheat the broiler.

Cook the chicken in the pan until cooked through. set the chicken aside.

Clean the pan, spray some cooking spray on it, throw in the olive oil, green pepper and scallions. sautee for a coupla minutes until tender.

In a medium mixing bowl, combine the eggs, milk, chili powder, cumin and ground pepper. whisk until well blended.

When the vegies are ready, throw in the chicken and spread the mixture evenly across the pan. Pour the egg mixture on top, cover, reduce the heat to medium and cook covered until the top is nearly dry, about 8 or so minutes.

Remove the cover, and spread the cheese on top. put the entire pan in the broiler and cook for a minute or two until the top of the eggs are cooked and the cheese is melted, perhaps slightly brown.

Remove the pan from the broiler and let stand for a minute or two. From here, you can serve directly from the pan, or slide it onto a cutting board or large platter or something. Either way, cut into sixths or eighths like you would a pizza, and enjoy.
]]> http://www.flavoursaviour.com/?p=110
Preparation Time: 15 minutes
Cooking Time: 24-26 minutes
Serving Size: 5-6

Ingredients
⅓ cup sugar plus additional for sprinkling
5 oz bittersweet chocolate (not unsweetened), chopped
3 large egg yolks at room temperature
6 large egg whites

Accompaniment: lightly sweetened whipped cream
Special equipment: a 5½ to 6-cup glass or ceramic soufflé dish


Directions
Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

Cooks'note:
• Soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature.
]]> http://www.flavoursaviour.com/?p=109
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serving Size: 2 cups

Ingredients
2 tablespoons butter
3 tablespoons flour
1⅔ cups milk
¾ teaspoon salt
⅛ teaspoon pepper (optional)
⅓ cup grated parmesan cheese

** substitute gruyere cheese for parmesan, or add in ⅓ cup for extra cheesy sauce


Directions
Melt the butter in a pot. Keep the temperature at a medium low heat.

Add flour gradually, while mixing. Gradually add milk, stirring constantly until mixture boils and thickens.

Add the salt, pepper and cheese.

Continue to stir until the cheese melts.
]]> http://www.flavoursaviour.com/?p=108
Preparation Time: 15 minutes
Cooking Time: dependant on bread machine
Serving Size: 2 Large pizzas.

Ingredients
1¼ cups room temperature (70-80°F) water
3 tablespoons olive or vegetable oil
4 cups bread flour or all-purpose flour
1 teaspoons salt
2¼ teaspoons bread machine or fast acting yeast


Directions
Insert pan into bread machine as directed for your Sunbeam® Breadmaker. Attach kneading blade. Pour water and oil into bread pan.

Add flour to pan all at once, then on one side of pan add salt on top of flour. On opposite side of pan add yeast on top of flour.

Close cover and set machine for Dough cycle.

Spray a 3-qt. mixing bowl with nonstick cooking spray: turn dough into mixing bowl and turn dough and cover to grease top. Cover bowl with plastci wrap and refrigerate overnight.

To prepare pizzas:

Remove from refrigerator and let stand 15 minutes, then punch down dough and cut in half. Preheat ven to 425 F. Grease two 12-inch round pizza pans and using greased hands work one piece of dough to fit one pan: repeat with other piece of dough and pan.

Top each with sauce and cheese and any additional toppings, as desired.

Bake each pie 20 -25 minutes until crust is golden brown and topping is bubbly.
]]> http://www.flavoursaviour.com/?p=106
Preparation Time: 10 minutes
Cooking Time: NA
Serving Size: 15 servings approx.

Ingredients
12 ounces broccoli slaw
1 cup almonds-slivered
1 cup sunflower seeds
chopped green onion
2 packages broken-up beef ramen noodles
1 cup oil (vegetable or corn oil)
⅓ cup white vinegar
½ cup sugar


Directions
Layer in bowl: broccoli slaw, almonds, sunflower seeds, green onion, and ramen noodles.

Mix together: oil, vinegar, sugar, and seasoning packages from ramen noodles. Pour over salad mix 1 hour before serving.
]]> http://www.flavoursaviour.com/?p=107
Preparation Time: 10 minutes
Cooking Time: NA
Serving Size: 2 large pizzas

Ingredients
1 cup of rolled oats
1 cup of fresh apple juice (or any type of juice that takes your fancy)
juice of one lime
cup of low fat natural yogurt (you can use flavoured if you wish)
couple of tablespoons of honey
handfull of slivered almonds
handfull of sultanas
handfull of dates roughly chopped
handfull of pepitas (pumkin seed kernels)
pinch of cinnamon powder
pinch of nutmeg


Directions
Mix all ingredients in a large bowl and refrigerate overnight.

Adjust the amount of juice and yogurt to achieve your preferred consistancy.

Serve with fresh fruit or by itself.
]]> http://www.flavoursaviour.com/?p=105
Preparation Time: Dough cycle on breadmaker
Cooking Time: NA
Serving Size: 2 large pizzas

Ingredients
290 ml water
2 tablespoons oil
½ teaspoon salt
1 teaspoon sugar
3 cups plain flour
2½ teaspoons yeast


Directions
Put ingredients into breadmaker in order it is listed. Select dough cycle. Once complete divide into 2 portions and create your pizza base (Base is best cooked at 180°C)
]]> http://www.flavoursaviour.com/?p=104
Preparation Time: 20 minutes
Cooking Time: 60-105 minutes
Serving Size: 4-6

Ingredients
1kg beef or lamb
1 tablespoon ghee or oil
2 onions, choped
2 cloves garlic, crushed
2 green chillis, chopped
1 tablespoon grated fresh ginger
1½ teapsoons turmeric
1 teaspoon ground cumin
1 tablespoon ground coriander
½ to 1 teaspoon chilli powder
1 teaspoon salt
400g can tomatoes
1 cup coconut milk


Directions
Cut the beef or lamb into 3cm cubes. Heat ghee or oil in a large pan. Cook the onion, stirring, until just soft. ad garlic, chillies, ginger, turmeric, cumin, coriander and chilli powder. Stir until just heated through.

Add the meat and cook, stirring, over high heat until the meat cubes are well coated with spice mixture and browned all over.

Stir in the salt and untrained, crushed tomatoes; simmer, covered for 1-1½ hours, or until the meat is tender.

Add the coconut milk and stir; simmer, uncovered for another 5 minutes or until the sauce has thickened.
]]> http://www.flavoursaviour.com/?p=103
Preparation Time: 25 minutes plus marinating
Cooking Time: 45 minutes
Serving Size: 4-6

Ingredients
6 chicken thighs
¼ cup lemon juice
½ small onion, chopped
4 cloves garlic
1 tablespoon grated fresh ginger
3 teaspoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon lemon juice, extra
1 teaspoon salt
¼ teaspoon paprka
pinch chilli powder
1 cup plain yoghurt
red food colouring


Directions
Preheat oven to moderate 180°C. Remove the skin from the chicken peices and brush the flesh with lemon juice; set aside to marinate for 30 minutes. Place the onion, garlic, ginger, coriander and cumin seeds, extra lemon jice and salt in the small bowl of a food processor. Process until the mixture forms a smooth paste.

Combine the spice pase with paprika, chilli powder and yoghurt and mix together until smooth. Add several drops of food colouring until the mixture becomes a deep red colour.

Place the chicken peices in a large shallow dish. Spread liberally wht the spicy yoghurt mixture. Cover wiht plastic wrap and refrigerate. Marinate the chicken for several hours or overnight.

Place the chicken peices on a wire rack over a large baking dish. Bake for 45 minutes or until the chicken peices are tender and cooked through. Serve.
]]> http://www.flavoursaviour.com/?p=102
Preparation Time: 40 minutes
Cooking Time: 75 minutes
Serving Size: 4-6

Ingredients
6 dry red chillies
5 cloves garlic
2 teaspoons ground cinnamon
3 spring onions
2 stems lemon grass chopped into 4cm lengths
1 tablspoon coriander seeds
1 tablesppon cumin seeds
¼ teaspoon cardamom seeds
1 teaspoon whole cloves
10 whole black peppercorns
1 teaspoon nutmeg
1 tablespoon oil
2cups coconut milk
1 kg blde, chuck or skirt steak cubed
1 bunch baby onions, stalks trimmed
500g baby potatoes
1 teaspoon tamarind concentrate
¼ cup soft brown sugar
1 tablespoon lime juice


Directions
Preheat oven to moderate 180°C. Place chillies, garlic, cinnamon, spring onions, lemon grass, coriander, cumin, cardamom seeds, cloves, peppercors and nutmeg in a small baking pan. Roast spices in oven for 10 to 15 minutes, or until they are just starting to brown; cool slightly.

Process spices in small processor bowl until fine; add a little oil if necessary to make processing easier.

Heat oil in large pan, add spicess and coconut milk; stir over heat until combined.

Add cubed meat and baby onions; stir over heat until combined. Simmer, uncovered for 30 minutes.

Add potatoes and simmer for another 15-20 minutes, or until meat and potatoes are tender. Add tamarind, sugar and lime juice; simmer for 5 minutes or until heated through and tender. serve with steamed rice.
]]> http://www.flavoursaviour.com/?p=100
Preparation Time: 20 minutes
Cooking Time: 105 minutes
Serving Size: 4

Ingredients
1kg chuck, blade or skirt steak
½ teaspoon ground cumin
1 tablespoon coriander seeds
½ teaspoon cardamom seeds
1 teaspoon ground fenugreeek
½ teaspoon chilli powder
1 teaspoon mustard powder
1 teaspoon turmeric
2 tablespoons ghee or oil
3 onions, sliced
3 teaspoons grated fresh ginger
3 cloves garlic crushed
1 cinnamon stick
⅓ cup brown vinegar
½ cup beef stock
1 teaspoon sugar
salt and pepper


Directions
Cut steak into 3 cm cubes. Place cumin, coriander, cardamom, fenugreek, chilli, turmeric and mustard powder in small food processor bowl; process until fine.

Heat ghee or oil in pan. Cook the meat in two batches until well browned. Transfer to a large mixing bowl.

Add oinions, ginger, garlic and cinnamon to pan; stori over low heat utnil onion is soft. Add spices and meat; stir well.

Add vinegar, stock, sguar, salt and pepper. Cook, covered, over low heat 1½ hours until tender. Discard cinnamon stick.
]]> http://www.flavoursaviour.com/?p=99
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serving Size: 6

Ingredients
450g hokkien noodles
2 tablespoons peanut oil
1kg chicken thigh fillets sliced thinly
1 miedium brown onion sliced thinly
1 clove garlic crushed
2 teaspoons grated fresh ginger
1 medium red capsicum sliced thinly
1 tablespoon brown sugar
2 tablespoons soy sauce
½ cup teriayki sauce
500g choy sum chopped coarsely
½ cup unsalted roasted cashews


Directions
Place noodles in medum heatpoof bowl; cover with boiling water, seperate with fork, drain.

Heat half of the oil in work or large frying pan; stir fry chicken in batches until browned lightly.

Heat remaining oil in same wok; stir fry onion, garlic, ginger and capsicum about 3 minutes or until onion is just tender.

Return chicken to work with sugar, sauces and choy sum; stir fry until chicken is cooked through and choy sum wilted. add noodles and half of the nuts; toss gently until heated through. Serve stir-fry topped with remaining nuts.
]]> http://www.flavoursaviour.com/?p=98
Preparation Time: 15 minutes (plus refrigeration)
Cooking Time: NA
Serving Size: 4 individual tarts

Ingredients
200g plain sweet biscuits
125g butter, melted
250g cream cheese, softened
¼ cup castersugar
1 tablespoon finely grated lime rind
2 tablespoons lime juice
300 ml thickened cream


Directions
Grease four 11cm round loose based flat tins.

Blend or process biscuits until mixture resembbles fine breadcrumbs. Add butter, process until just combined. Press biscuit mixture evenly over bases and around sides of prepared tins, cover, refrigerate while preparing filing.

Beat cheese, sugar, rind and juice in small bowl with electric mixer until smooth.

Beat cream in small bowl with electric mixer until soft peaks form; fold into cheese mixture. Spoon filing into prepared tins, cover, refrigerate 15 minutes.
]]> http://www.flavoursaviour.com/?p=97
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serving Size: 4 individual puddings

Ingredients
⅓ cup raspberry jam
1 egg
½ cup caster sugar
1 cup milk
⅛ cup butter (melted)
1 tablespoon boiling water
1 teaspoon vanilla essence


Directions
Preheat oven to 350°F. Grease four ¾ cup metal moulds, divide jam amongst moulds.

Beat egg and sugar in small bowl with electric mixer until thick and creamy. Fold in sifted flour and milk, in two batches, then combine butter water and vanilla.

Top jam with pudding mixture. Place moulds in medium baking dish; pour enough boiling water into dish to come halfway up sides of moulds. Bake, uncovered, in moderate oven about 25 minuts. Stand 5 minutes; turn onto serving plates.
]]> http://www.flavoursaviour.com/?p=96
Preparation Time: 10 minutes
Cooking Time: 80 minutes
Serving Size: Approximately 10 slices

Ingredients
2¾ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
½ cup butter or margarine
1 cup sugar
3 eggs
3 ripe bananas, peeled and mashed, about 1 cup mashed banana


Directions
Grease and flour 5 x 9 x 3 inch loaf pan.

Sift together flour, baking powder, salt, and baking soda. In a mixing bowl, cream butter or margarine with sugar until fluffy. Beat in eggs, one at a time, until fluffy. Stir in flour mixture alternately with mashed bananas.

Pour batter into prepared pan. Bake at 325°F for 1 hour and 20 minutes, or until golden and a wooden toothpick, when inserted in center, comes out clean. Cool in pan for 10 minutes; turn banana bread out onto a rack to cool completely. Make this banana bread a day ahead of time for best flavor.
]]> http://www.flavoursaviour.com/?p=94
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serving Size: Approximately 20 dumplings

Ingredients
Dumplings

1 packet Gow Gee (or pot sticker) wrappers
1 teaspoon sesame oil
1 packet chinese mushrooms, soaked in boiling water, drained and finely diced
1 1/2 finely diced carrots
1 spring onion finely chopped
1 can finely diced water chestnuts
1 cup ground beef (or around 1/4 pound)
3 teaspoons finely grated fresh ginger
1 tablespoon soy sauce

Dipping Sauce
2 tablespoons oyster sauce
1 teaspoon grated fresh ginger
2 teaspoons soy sauce
4 teaspoons boiling water


Directions
Fry ground beef, carrots, chinese mushrooms, water chestnuts and ginger together for around 5 minutes, or until slightly softened and beef is well cooked. Remove from heat and stir in soy sauce.

Separate the wrappers and put a teaspoon of filling in the centre of each wrapper. Wet the edges, fold over and seal, making a half circle. Mix together the dipping sauce ingredients.

Heat sesame oil and fry in batches of 6, until each side is lightly browned (around 5 minutes). Eat immediately.
]]> http://www.flavoursaviour.com/?p=93
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Serving Size: 4 people

Ingredients
A la Catalana Style
2 bunches of baby spinach
2 tablespoons sultanas/muscatels
2 tablespoons pine nuts
a drop of extra virgin olive oil

Garnish
3 boiled eggs
1 tablespoon salted capers
1 tablespoon chopped parsley
1 tablespoon chopped red onion
1 lemon cut into segments
fennel seeds


Directions
Spinach
Add the extra virgin olive oil to a hot pan. Sautee the spinach, adding the sultanans and pine nuts; season. Remove from pan and place on absorbant paper. Reserve.

Cod
Add a small amount of extra virgin olive oil to a hot pan.

Flour the fish, leaving the skin on, and season with fennel seeds.

Pan fry the fish skin down for two minutes. Turn the fish and cook for another 1.5 minutes before removing from pan, deglaze the fish with a squeeze of lemon.

Remove from pan and reserve.

Remove half of oil from pan, add the onions, capers and parsely to the pan. Cook for 30 seconds.

Assemble the dish with the spinach in the centre of the plate and the fish on top. Sauce around with the grated eggs.
]]> http://www.flavoursaviour.com/?p=92
Preparation Time:
Cooking Time: 40 minutes
Serving Size: 2-qt. casserole

Ingredients
4 oz. noodles
1 can cream of mushroom soup
2 tsp. prepared mustard
1 tsp. instant green onion (I just dice an onion in place of)
2 cup cooked ham (cut in thin strips)
1 cup cubed cheddar cheese (I just use shredded cheese)
½ cup milk
1 cup sour cream
⅛ tsp. pepper
¼ cup slivered almonds (I don't add them)


Directions
Gradually add milk to mushroom soup, stirring over low heat to make a smooth sauce (I just add the milk to soup and stir together - I don't heat it). Blend in sour cream, mustard, onion, and pepper.

Arrange one-half of cooked noodles, ham, cheese, and sauce in buttered casserole. Repeat layers. Top with almonds.

Bake at 325 degrees for 40 minutes.
]]> http://www.flavoursaviour.com/?p=91
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serving Size: about 16 pancakes

Ingredients
two eggs
2 tablespoons sugar (or to taste)
a pinch of salt
6 cups milk
4 cups all-purpose flour (approximately - adjust while mixing)
butter


Directions
Beat eggs, sugar and salt in large bowl until thoroughly mixed. Add milk and mix thoroughly. Beat in flour gradually until batter begins to thicken. You want it just right - not too runny or too heavy. If you find your batter is too runny, mix in a bit more flour. Conversely, if your batter is too heavy, simply add more milk.

Heat a frying pan to medium-high (a cast iron pan is recommended). Coat pan liberally with butter and pour in batter (about 1 cup) to cover 3/4 of the bottom; tilt pan to cover bottom evenly. When bubbles appear on top, flip pancake over. Don't burn - colour should be golden brown on top and medium brown on bottom when removed from pan. Adjust the heat on your stove up or down to achieve the right colour. Keep warm in a warming tray or an oven-safe platter on stovetop, on low heat, while you continue. Re-coat pan with butter and continue making your stack of Finnish Pancakes.

Serve with butter and maple syrup, or try it the Finnish way for a treat -- strawberries and whipped cream.
]]> http://www.flavoursaviour.com/?p=44
Preparation Time: 15 minutes
Cooking Time: 25 - 30 minutes
Serving Size: 18 muffins

Ingredients
3 cups brown rice flour
1 cup flaxseeds
¼ cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup melted and cooled butter
2 extra-large eggs
1 cup freshly squeezed orange juice
2 teaspoons pure vanilla extract
3 apples cubed cooked and cooled
1 cup unsweetened shredded coconut


Directions
Preheat the oven to 350 degrees [F] or 180 degrees [C].

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and flaxseeds and blend. Combine the eggs, orange juice, vanilla, and precooked apples (ensure that your apples are cooled so as not to cook or curdle the ingredients), and add the to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.

Fold the coconut into the batter. Spoon the batter into the paper liners, filling each one to the top.

Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan and serve.
]]> http://www.flavoursaviour.com/?p=88
Preparation Time: 5 minutes
Cooking Time: -
Serving Size: 2

Ingredients
3½ cups skim milk

2 tablespoons natural yoghurt

1 tablespoon honey

1½ frozen bananas (I keep a batch frozen, peel before freezing and slice into quarters)

6 large frozen strawberrys


Directions
Combine all the ingredients in the blender and mix well. Enjoy.]]> http://www.flavoursaviour.com/?p=87
Preparation Time: 10 minutes
Cooking Time: 30-35 minutes
Serving Size: 12

Ingredients
6 oz semi sweet chocolate
¼ cup cocoa
¼ cup unsalted butter
2 eggs
2 teaspoons vanilla
1 cup sugar
¾ cup flour
¼ teaspoon baking powder
¼ teaspoon salt


Directions
Preheat oven to 350F. Melt chocolate, butter and cocoa in a saucepan over very low heat. Be careful not to burn the mixture. In a separate bowl mix eggs, vanilla and sugar, once combined add chocolate mixture and mix well.

In a separate bowl sift flour, baking powder and salt. Gradually add to chocolate mixture whilst stirring.

Spread evenly over greased 9 inch square pan and bake in oven for 30 - 35 minutes. Allow to cool before cutting.]]> http://www.flavoursaviour.com/?p=86
Preparation Time: 40 minutes
Cooking Time: 15 minutes
Serving Size: 6 servings

Ingredients
PASTE (can be prepared days ahead)
3 long fat stalks of lemon grass, mincing only their tender hearts and reserving the rest of the stalks for another use
4 hot red chilies, discarding the stem and as many seeds as you wish to reduce the fire of the paste
4 slices of galangal (substitute ginger if you can't find this fresh)
thumb-size lump of ginger
1 teaspoon shrimp paste
3 shallots, peeled and chopped
3 large cloves garlic
4 tablespoons peanut oil
¼ cup cilantro leaves, chopped
1 teaspoon ground turmeric
1 teaspoon sugar
¼ cup tamarind paste

MEAT AND NOODLES
½ pound noodles (thick or thin rice, wheat, or beanthread noodles are fine--rice noodles are most traditional)
4 cups cooked chicken

GRAVY
2 Tablespoons peanut oil
prepared spice paste (it's about a cup)
4 cups chicken stock
¼ cup cilantro, chopped
¼ cup Asian basil (laksa leaf), chopped
¼ cup nam pla (or other fish sauce)
1 can coconut milk (13.5 fl. ounces/400 ml.)

GARNISHES
Bean sprouts
Julienne cucumber


Directions
TO MAKE THE PASTE
Put the minced lemon grass hearts, chilies, galangal/ginger, shrimp paste, shallots, garlic, and oil in a blender and liquify it into a speckled mush. Add the cilantro, turmeric, sugar, and tamarind paste and blend at the highest speed until it is a colorful but uniform paste. Scoop into a glass jar (it will stain plastic) and refrigerate until you're ready to use.

MEAT AND NOODLES
Cook the noodles according to package directions, rinse, and set aside. Cut the chicken in bitesize juicy cubes.

MAKE GRAVY
Heat the oil in a large saucepan over medium high heat, then stir in the paste--and keep stirring until it is a little browned (don't burn!), about 3 minutes. Pour in the chicken stock, bring to a boil, then reduce heat, stir in herbs and fish sauce, and simmer for 5 minutes. When you're ready to begin assembly, stir in the coconut milk and bring to a simmer.

TIME FOR FINAL ASSEMBLY!
1. Divide the noodles among the large bowls
2. Arrange the chicken over the noodles
3. Pour the gravy over all
4. Either arrange garnishes on top or pass them separately
]]> http://www.flavoursaviour.com/?p=85
Preparation Time: 15 minutes
Cooking Time: 2 hours
Serving Size: 6-8 servings

Ingredients
2 medium onions
1 clove garlic
Olive oil
2 level teaspoons chili powder (cayenne)
1 heaped teaspoon ground cumin (or crushed cumin seeds)
Sea salt and freshly ground black pepper
1 pound (455 grams) chuck, minced or ground
7 ounces (200 grams) sun-dried tomatoes in olive oil
1 fresh red chile, deseeded and finely chopped
2 (14 ounce) cans chopped tomatoes (400 grams)
1/2 stick cinnamon
5 ounces water
2 (14 ounce) cans red kidney beans, drained (400 grams)


Directions
Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning. Chop up the meat in the processor and add to the pan, cooking it until slightly browned. Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be. Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1½ hours. Add the red kidney beans 30 minutes before the end of cooking time.
]]> http://www.flavoursaviour.com/?p=84
Preparation Time: 10 minutes
Cooking Time: 1.5 hours
Serving Size: 2

Ingredients
¾ cup arborio/risotto rice
2 cups chicken stock
2 tablespoons fresh grated parmesan
1 tablespoon butter
olive oil
small pork loin
½ bunch baby spinach/spinach well washed
small sweet potato


Directions
Preheat oven to 420F. Peel and cube sweet potato. Cook in boiling water until almost soft. Dress with olive oil salt and pepper and roast for approximately one hour and fifteen minutes or until brown. Turn as necessary.

Ten minutes before sweet potato has finished roasting, dress loin in oil salt and pepper and fry in a pan. In a separate pot fry rice, butter and dash of oil until rice is slightly translucent. Slowly add chicken stock to rice until absorbed, constantly stirring - test rice to ensure it is cooked. Add spinach and stir until wilted, add roast potato at the very end.

Serve with finely sliced pork loin and parmesan on top.
]]> http://www.flavoursaviour.com/?p=83
Preparation Time: ---
Cooking Time: 60 minutes
Serving Size: 10 servings

Ingredients
1-32 oz. frozen Southern style hash browns (loose)
1 stick (½ cup) butter
1 tablespoon onion salt
¾ loaf white bread cut into cubes, no crust
2 c. grated Monterey Jack
2½ to 3 cups grated cheddar cheese (divided)
2 green onions, chopped
¼ cup chopped green pepper
¼ cup chopped red pepper
¼ cup chopped yellow pepper
1-8oz. pkg. fresh mushrooms (thinly sliced)
1 large tomato, thinly sliced
7 eggs, beaten
1½ cups milk
1½ cups half & half
1 tsp. dry mustard
salt & pepper to taste
garnish with a sprinkle of paprika or cayenne pepper and dash of parsley flakes


Directions
Thaw frozen hash browns in microwave for 2 min. Mix in ½ c. butter. Spread hashbrowns into greased 9x13 pan. Sprinkle with onion salt. Bake at 350º for 20 min. Let cool. Sprinkle chopped green onions and then 2 c. of the cheddar cheese over hash browns. Place bread cubes over cheese. Microwave green, yellow and red peppers together for 2 min. Sprinkle 3 pepper mixture and fresh, sliced mushrooms over bread. Sprinkle 2 c. grated monterey jack cheese over veggies. Place 10 slices of tomato over cheese then ½ c. (or up to 1 c.) additional grated cheddar cheese over tomato. Beat 7 eggs; add milk, cream, dry mustard, dash of salt and pepper and beat together. Pour over whole pan evenly. Sprinkle top with paprika or cayenne pepper and parsley flakes (optional). Cover and refrigerate overnight.

Bake at 350º for 45 min. covered with aluminum foil then uncovered for 15 min. to let brown slightly. Let set for approximately 10 min. before slicing.
]]> http://www.flavoursaviour.com/?p=81
Preparation Time: ---
Cooking Time: ---
Serving Size: 10 servings

Ingredients
10 slices bacon
2 packages (16 oz. each) green beans
1 lb. mushrooms sliced
¾ cup chopped onion
¾ teaspoon ground black pepper
1 jar (16 oz.) cheez whiz pasteurized process cheese spread


Directions
Cook bacon until crisp. Drain bacon, reserving ¼ cup drippings. Crumble bacon; reserve 2 tablespoons.

Microwave beans as directed on package; drain well.

Add mushrooms and onion to reserved ¼ cup drippings in skillet. Cook and stir on medium-high heat 10 minutes; drain. Add bacon, hot cooked green beans and pepper; mix lightly. Spoon into 2-quart serving dish.

Microwave process cheese spread as directed on label. Pour over green bean mixture. Sprinkle with reserved 2 tablespoons crumbled bacon.
]]> http://www.flavoursaviour.com/?p=80
Preparation Time: ---
Cooking Time: 1/2 hour
Serving Size: approx 4 serving

Ingredients
package of lasagna noodles
jar of spagetti sauce
1 lb. of hamburger
can of whole tomatoes
shredded mozzerella cheese
parmesan cheese
Optional: oregano to taste added to the sauce


Directions
Cook 9 - 12 lasagna noodles in boiling water until cooked. (The amount of noodles depends on how wide your 9x13 pan is - might be 3 or 4 noodles across lengthwise - I do three layers of noodles)


Meanwhile, brown hamburger and drain grease. Add half of a big jar of spagetti sauce (can add more if you wish) with the browned hamburger. Add whole tomatoes. Simmer all together until thoroughly heated.

Drain the noodles and layer 3 or 4 noodles lengthwise across a 9x13 pan. Spoon 1/3 of the meat sauce on top of noodles. Add about a cup of shredded mozzerella cheese on top of sauce (sometimes I also layer with shredded cheddar cheese and you can also layer with ricotto cheese or cottage cheese-whatever pleases you). Layer again with noodles, meat sauce and cheese(s). Layer again with last of the noodles, meat sauce and cheese. Sprinkle parmesan cheese on top of casserole and bake for ½ hour at 350º.
]]> http://www.flavoursaviour.com/?p=79
Preparation Time: 20 minutes
Cooking Time: ---
Serving Size: 9 cups

Ingredients
8 cups corn or rice Chex® (or similar store brand)
⅓ cup peanuts
¼ cup raisins (optional)
1 cup semi-sweet chocolate chips
⅔ cup peanut butter
1½ to 2 cups powdered sugar


Directions
Microwave:
In a large bowl, combine cereal, peanuts and raisins (if wanted). Set aside.

In small microwave-safe bowl, combine chocolate chips and peanut butter. Microwave on HIGH 1 to 1½ minutes or until smooth, stirring after 1 minute. Pour chocolate mixture over cereal mixture. Stir until all pieces are evenly coated.

Pour powdered sugar into large re-sealable plastic bag. Add cereal mixture. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool. Store in an airtight container.

Oven:
In a large bowl, combine cereal, peanuts and raisins (if wanted). Set aside.

In small saucepan over low heat, melt chocolate chips and peanut butter until smooth, stirring often. Remove from heat. Pour chocolate mixture over cereal mixture. Stir until all pieces are evenly coated.

Pour powdered sugar into large re-sealable plastic bag. Add cereal mixture. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool. Store in an airtight container.
]]> http://www.flavoursaviour.com/?p=78
Preparation Time: ---
Cooking Time: 30 minutes
Serving Size: approx. 4 servings

Ingredients
12 ounce package of wide egg noodles
1 6-ounce can of tuna (I use tuna packed in water, not oil)
1 can of cream of mushroom soup
salt
pepper
Optional: potato chips
Optional: cheddar cheese


Directions
Cook a 12 ounce package of wide egg noodles. Drain and mix one 6 ounce can of tuna, 1 can of cream of mushroom soup, and salt and pepper to taste. Mix it very well and if it doesn't look creamy enough, you can add another can of cream of mushroom soup or about ¼ cup of milk. Sometimes I add another can of tuna if it doesn't look like enough tuna when mixed up together.

Optional: you can add a layer of potato chips on top. Bake at 350º for approximately ½ hour. Sometimes I add approximately a cup of cheddar cheese on top five minutes before I plan to take the casserole out of the oven and then continue to bake until cheese is melted.
]]> http://www.flavoursaviour.com/?p=77
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Serving Size: 4 servings

Ingredients
1 (8 ounce) package rice noodles
3 tablespoons oil
3 cloves garlic
¼ cup fresh shrimp or prawns (optional)
¼ cup Thai fish sauce (available at Asian markets)
¼ cup sugar
2 tablespoons vinegar
1 tablespoon paprika
1 egg, beaten
1 teaspoon sweet black soy sauce
2 green onions (green part only), chopped
¼ cup ground roasted peanuts
1 cup bean sprouts


Directions
Soak the rice noodles in cold water for 30 minutes, or until soft. Drain noodles and set aside.

Heat a large skillet or wok until hot, then add the oil. Stir-fry the garlic and fresh shrimp. Add the noodles and stir-fry until the noodles are translucent. It may be necessary to reduce heat if the mixture is cooking too quickly or the noodles stick together.

Add the fish sauce, sugar, vinegar and paprika; stir-fry the mixture until thoroughly combined.

Stir in the egg. Turn the heat to high and cook, stirring gently, until the egg sets. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.

Mix in the soy sauce, green onions, peanuts and bean sprouts; stir well to combine.

Place on a serving dish, arranging the additional bean sprouts and green onions with optional lemon wedges in an attractive manner.
]]> http://www.flavoursaviour.com/?p=75
Preparation Time: ---
Cooking Time: 8-10 minutes
Serving Size: 4 dozen large cookie

Ingredients
2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
3 tsp. vanilla
4½ cups flour
2 tsp. baking powder
2 tsp. baking soda
7 cups Quaker Oats old fashioned oatmeal
1 - 7 oz. Hershey milk chocolate candy bar, chopped into large pieces
6 Heath candy bars, chopped
1 cup nuts (optional)


Directions
Cream together butter, white sugar, and brown sugar. Beat in eggs and vanilla. Set aside. Mix together flour, baking powder and baking soda. Fold this into butter mixture. Add to this the oatmeal, candy bars, and nuts (if using nuts). Make large cookies and bake in a preheated 375° oven for 8-10 minutes (note: it is best to underbake a little). Also, you can use ½ butter - ½ margarine.
]]> http://www.flavoursaviour.com/?p=74
Preparation Time: ---
Cooking Time: ---
Serving Size: ---

Ingredients
3 cups Nestle's Quick
8 cups instant dry milk
8 ounces powdered coffee creamer
½ cup powdered sugar (or to taste)
2/3 cup Hershey Cocoa


Directions
Blend all of the ingredients in a LARGE bowl.

To mix a cup, fill your cup with about ½ hot cocoa mix and half water or to taste.
]]> http://www.flavoursaviour.com/?p=73
Preparation Time: ---
Cooking Time: 1 hour, maybe more
Serving Size: 6 servings

Ingredients
1 pkg. any flavor Fresh Pork Sausage, (cooked, crumbled and drained)
4 cups cubed day-old bread
2 cups shredded sharp cheddar cheese
10 eggs, slightly beaten
4 cups milk
1 tsp. dry mustard
1 tsp. salt
¼ tsp. onion powder
fresh ground pepper to taste
½ cup sliced mushrooms (optional)
½ cup peeled, chopped tomatoes (optional)


Directions
Place bread in well-buttered 9"x13" baking dish. Sprinkle with cheese.

Combine the next six ingredients. Pour evenly over the bread and cheese.

Sprinkle cooked sausage and optional ingredients over the top. Cover and chill overnight. Preheat oven to 325°. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.
]]> http://www.flavoursaviour.com/?p=72
Preparation Time: 20 minutes
Cooking Time: 25 to 30 minutes
Serving Size: 2 dozen or 24 servings, 1 tart each

Ingredients
4 oz. (½ of 8-oz. pkg.) cream cheese, softened
½ cup (1 stick) butter or margarine, softened
1 cup flour
1 egg
¾ cup firmly packed brown sugar
1 tsp. vanilla
¾ cup finely chopped pecans
3 squares Baker's semi-sweet baking chocolate, melted


Directions
Beat cream cheese and butter with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled.

Preheat oven to 375°F. Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin pan cups; press onto bottoms and up sides of cups to form shells. Beat egg lightly in small bowl. Add brown sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell ¾ full.

Bake 25 to 30 minutes or until lightly browned. Let stand 5 minutes; remove tarts from pans. Cool completely on wire racks. Drizzle with melted chocolate. Let stand until set.
]]> http://www.flavoursaviour.com/?p=71
Preparation Time: ---
Cooking Time: ---
Serving Size: 9 servings

Ingredients
2 (3-ounce) packages cream cheese, softened
2 tablespoons sugar
2 tablespoons mayonnaise or salad dressing
1 (16-ounce) can whole-berry cranberry sauce
1 (8-ounce) can crushed pineapple, drained
½ cup choppped pecans
1 cup whipping cream
½ cup sifted powdered sugar
1 teaspoon vanilla extract
Lettuce leaves
Garnishes: fresh cranberries, fresh mint sprigs


Directions
Combine first 3 ingredients, stirring until smooth. Stir in cranberry sauce, pineapple, and pecans.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Stir in vanilla. Fold whipped cream mixture into cranberry mixture. Spoon mixture into an 8-inch square dish. Cover and freeze until firm. Cut into squares, and serve on lettuce leaves. Garnish, if desired.
]]> http://www.flavoursaviour.com/?p=70
Preparation Time: ---
Cooking Time: ---
Serving Size: 6 cups

Ingredients
1 (10-ounce) package frozen chopped broccoli
½ cup chopped onion
¼ cup chopped green pepper
1½ tablespoons butter or margarine, melted
1½ cups milk
1 cup water
1 (10¾-ounce) can cream of chicken soup, undiluted
12 ounces loaf process cheese spread, cubed


Directions
Cook broccoli according to package directions, omitting salt; drain well.

Cook onion and pepper in butter in a large saucepan over medium heat, stirring constantly, until tender. Add broccoli, milk, and remaining ingredients; cook, stirring frequently, until cheese melts and mixture is thoroughly heated.
]]> http://www.flavoursaviour.com/?p=69
Preparation Time: ---
Cooking Time: 10 to 12 minutes
Serving Size: 4 servings

Ingredients
1½ tablespoons chopped onion
1½ tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and chopped
1½ teaspoons butter or margarine, melted
5 cups shredded, cooked chicken
3 (10-ounce) cans enchilada sauce, divided
8 (6-inch) corn tortillas
1½ cups (6 ounces) shredded Cheddar cheese
½ cup diced tomato
1/3 cup sliced ripe olives
4 cups shredded iceberg lettuce


Directions
Cook first 3 ingredients in butter in a large skillet over medium-high heat, stirring constantly, until tender. Stir in chicken and 1 can enchilada sauce; reduce heat, and cook 5 minutes, stirring occasionally.

Wrap tortillas in aluminum foil; bake at 350° for 12 minutes or until thoroughly heated. Work with 1 tortilla at a time, keeping remaining tortillas covered and warm. Spoon ¼ cup chicken mixture down center of tortilla. Roll up tightly, and place in a 13x9x2-inch baking dish, seam side down. Repeat procedure with remaining tortillas and chicken mixture.

Heat remaining 2 cans enchilada sauce; pour over enchiladas. Top with cheese, tomato, and olives. Bake at 350° for 10 to 12 minutes or until cheese melts and enchiladas are thoroughly heated. Serve enchiladas on bed of shredded lettuce.
]]> http://www.flavoursaviour.com/?p=68
Preparation Time: ---
Cooking Time: ---
Serving Size: 2½ quarts

Ingredients
1 (12-oz) can frozen lemonade concentrate
2 (6-oz.) cans frozen limeade concentrate
½ cup sifted powdered sugar
6 cups crushed ice
3 cups club soda, chilled
Garnish: lime slices


Directions
Combine half of each of the first 4 ingredients in container of an electric blender. Process until mixture is smooth. Pour mixture into a large freezer container. Repeat procedure with remaining half of first 4 ingredients. Cover and freeze until firm.

Remove mixture from freezer; let stand 10 minutes. Add club soda, stirring until mixture is desired consistency. Pour into glasses, and garnish, if desired.
]]> http://www.flavoursaviour.com/?p=67
Preparation Time: ---
Cooking Time: ---
Serving Size: 8 servings

Ingredients
1 cup whipping cream
2 tablespoons honey
1 (15 1/4-ounce) can pineapple tidbits, drained
1 (10-ounce) package frozen sliced strawberries, thawed and undrained
1 (8-ounce) carton strawberry yogurt
lettuce leaves (if desired)


Directions
Beat whipping cream at medium speed of an electric mixer until soft peaks form; gradually add honey, beating until stiff peaks form. Fold in pineapple, strawberries, and yogurt. Spoon mixture into 8 lightly oiled 1/2 cup molds. Cover and freeze at least 8 hours.

Remove from refrigerator; let stand 10 to 15 minutes. Run a knife blade around edges to release salads from molds. Serve on lettuce leaves.
]]> http://www.flavoursaviour.com/?p=66
Preparation Time: ---
Cooking Time: ---
Serving Size: 8 servings

Ingredients
2 pounds carrots, scraped
2 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup orange juice
2 tablespoons butter or margarine
chopped fresh parsley (optional)


Directions
Cut carrots diagonally into 1/4 inch slices. Cook carrot slices, covered, in a large saucepan in boiling water to cover 10 minutes or until tender. Drain. Set aside, and keep warm.

Combine sugar and next 3 ingredients in a small saucepan; gradually stir in orange juice. Bring to a boil over medium heat, stirring constantly; cook, stirring constantly, 1 minute. Remove from heat; add butter, stirring until butter melts. Pour mixture over carrot slices, tossing to coat. Transfer mixture to a serving dish, and sprinkle with chopped fresh parsley, if desired.
]]> http://www.flavoursaviour.com/?p=65
Preparation Time: ---
Cooking Time: 25 to 30 minutes
Serving Size: 8 servings

Ingredients
3 pounds baking potatoes, peeled and quartered
1/2 cup butter or margarine
2 (3-ounce) packages cream cheese, softened
1 cup (4 ounces) shredded Cheddar cheese, divided
3/4 cup finely chopped green pepper
3/4 cup finely chopped green onions (or just regular onions)
1 (2-ounce) jar diced pimiento, drained
1/2 cup grated Parmesan cheese
1/2 cup milk
1 teaspoon salt


Directions
Cook potato in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed of an electric mixer until smooth. Stir in 1/2 cup Cheddar cheese, green pepper, and remaining ingredients.

Spoon mixture into a lightly greased 11x7x1 1/2 inch baking dish. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup Cheddar cheese; bake an additional 5 minutes or until cheese melts.
]]> http://www.flavoursaviour.com/?p=64
Preparation Time: ---
Cooking Time: ---
Serving Size: 1½ cups

Ingredients
1½ cups sliced fresh mushrooms
2 tablespoons butter or margarine, melted
1 tablespoon all-purpose flour
1 (8-ounce) carton sour cream
2 tablespoons milk
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Directions
Cook mushrooms in butter in a small saucepan over medium-high heat, stirring constantly, until tender. Add flour, stirring well. Cook, stirring constantly, 1 minute. Combine sour cream and remaining ingredients; gradually add sour cream mixture to mushroom mixture, stirring constantly. Cook over medium-low heat, stirring constantly, just until mixture is thickened and thoroughly heated. (Do not boil.)
]]> http://www.flavoursaviour.com/?p=63
Preparation Time: ---
Cooking Time: 1½ hours (30 minutes/pound)
Serving Size: 8 servings

Ingredients
4 to 5 cloves garlic
1½ teaspoons salt, divided
1 (3 to 3½ pound) boneless double pork loin roast, tied
2 tablespooons lemon juice
½ teaspoon freshly ground pepper
Garnishes: fresh baby pears, fresh rosemary sprigs
Creamy Mushroom Gravy


Directions
Cut garlic into ⅛ inch slices; sprinkle with ¼ teaspoon salt. Place roast, fat side up, on a greased rack in a shallow raosting pan. Cut ½ inch slits at 1-inch intervals in diagonal rows on top of roast; insert garlic slices deep into slits. Brush lemon juice evenly over roast; sprinkle with pepper and remaining 1¼ teaspoons salt.

Insert meat thermometer, making sure it does not touch fat. Bake, uncovered, at 325 degrees for 1½ hours (30 minutes per pound) or until meat thermometer registers 160 degrees. Transfer roast to a serving platter; let stand 10 minutes before slicing. Garnish, if desired. Serve with Creamy Mushroom Gravy.
]]> http://www.flavoursaviour.com/?p=62
Preparation Time: 30 minutes
Cooking Time: 15 to 20 minutes
Serving Size: 9 inch pie plate

Ingredients
⅔ cup of sugar
½ teaspoon salt
2½ tablespoon cornstarch
1 tablespoon flour
3 cups milk
3 egg yolks, slighly beaten, (save whites for meringue)
1 tablespoon butter
1½ teaspoon vanilla
3 nice bananas
⅛ cup sugar
dash of tartar


Directions
PIE:
Mix sugar, salt, cornstarch, and flour in a saucepan.

Gradually stir in the milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Slowly stir the beaten egg yolks into the mixture while it is boiling. Add butter and vanilla. Remove from heat.

Cool ... stirring occasionally. Put small amount into cooled baked pie shell. Then slice 3 bananas into filling. Fill with the rest of cream filling. Chill.

MERINGUE TOPPING:
Beat the 3 egg whites with a dash of cream of tartar added to them. Add 1/8 cup sugar while they are being beaten. When stiff, put ontop of pie, and brown in the oven.
]]> http://www.flavoursaviour.com/?p=61
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Serving Size: 9 inch pie plate

Ingredients
⅔ cup sugar
½ teaspoon salt
2½ tablespoon cornstarch
1 tablespoon flour
3 cups milk
3 egg yolks separated, slightly beaten (keep egg whites for meringue topping, if desired)
1 tablespoon butter
1½ teaspoon vanilla
¾ cup fresh, shredded coconut
⅛ cup sugar
dash of tartar


Directions
PIE:
Mix sugar, salt, cornstarch, and flour in a saucepan.

Stir in gradually the milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Slowly stir the beaten egg yolks into the mixture while it is boiling. Add butter and vanilla. Remove from heat.

Cool ... stirring occasionally. Fold in coconut. Pour into cooled baked pie shell. Chill thoroughly for 2 hours.

MERINGUE TOPPING:
Beat the 3 egg whites with a dash of cream of tartar added to them. Add ⅛ cup sugar while they are being beaten. When stiff, put ontop of coconut pie, sprinkle coconut on top, and brown in the oven.
]]> http://www.flavoursaviour.com/?p=58
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Serving Size: 9 inch pie plate

Ingredients
⅔ cup sugar
½ teaspoon salt
2½tablespoon cornstarch
1 tablespoon flour
3 cups milk
3 egg yolks, slightly beaten
1 tablespoon butter
1½ teaspoon vanilla


Directions
Mix all the dry ingredients in a saucepan.

Stir in gradually the milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Slowly stir the beaten egg yolks into the mixture while it is boiling. Add butter and vanilla. Remove from heat.

Cool ... stirring occasionally. Pour into cooled baked pie shell. Chill thoroughly (2 hours). If desired, top with sweetened whipped cream. Or sprinkle with shaved nuts, toasted coconut, or fresh berries. Take chilled pie our of refrigerator 20 minutes before serving.
]]> http://www.flavoursaviour.com/?p=57
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serving Size: serves 6 people

Ingredients
1 (2½ pound) sirloin steak, 1½ inches thick
½ cup butter or margarine
¼ cup chopped fresh parsley or 4 teaspoons dried parsley
¼ cup minced onion
2 tablespoons Worcestershire sauce
1 teaspoon freshly ground pepper
½ teaspoon dry mustard


Directions
Lightly score edges of steak at 1 inch intervals. Preheat grill or broiler.

Combine butter, parsley, onion, Worcestershire sauce, pepper and mustard in a small saucepan. Heat, stirring continually, over low heat, until butter melts. Reserve ¼ of the mixture.

Place steak on grill or broiler pan. Brush steak with butter mixture. Cook, basting frequently with butter mixture, about 6 minutes per side for medium.

Place steak on a serving platter. Cut thin slices across the grain. Drizzle reserved butter mixture over steak.
]]> http://www.flavoursaviour.com/?p=55
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serving Size: serves 4 people

Ingredients
4 russet potatoes
2 tablespoons butter or margarine
1 small onion, chopped
½ pound fresh broccoli
½ cup ranch salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley, optional
salt and pepper

Variation:
Add 1 cup cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking in step 4.


Directions
Preheat oven to 425 degrees F. Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl.

Heat a small skillet over medium heat; add butter. Add onion and sauté until tender, about 5 minutes. Add onion, broccoli, and salad dressing to potato pulp; mix well.

Brush outside of potato skin shells with oil.

Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt and pepper to taste.
]]> http://www.flavoursaviour.com/?p=54
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serving Size: serves 4 people

Ingredients
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1 inch cubes
1 carrot, sliced diagonally into ¼ inch pieces
½ pound fresh broccoli
2 cloves garlic, minced
12 ounces angel hair pasta
⅔ cup chicken broth
1 teaspoon dried basil
¼ cup grated Parmesan cheese

Variation:
Substitute one 10 ounce package of frozen peas for the broccoli, and 1 cup chopped cooked ham for the chicken.


Directions
Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.

Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer.

Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.

Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.
]]> http://www.flavoursaviour.com/?p=53
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Serving Size: serves 8

Ingredients
1 cup mayonnaise
½ cup sour cream
1 cup shredded parmesan cheese
1 (14 ounces) can artichoke hearts, drained & chopped
½ cup minced red onion
1 tablespoon lemon juice
3-6 cloves garlic, minced (depending on how garlicky you want it)
3 tablespoons capers
1 jar (2 ounces) diced pimientos
1 jar (4.5 ounces) whole mushrooms


Directions
Preheat oven to 400 degrees F. In mixing bowl, stir together all the ingredients. Transfer to 9 x 13 baking pan and bake for 25 minutes or until light brown on top.
]]> http://www.flavoursaviour.com/?p=52
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serving Size: serves 8

Ingredients
6 small/medium yukon gold potatoes, skin on, mashed
¼ cup milk
1 pound ground turkey
1 can (10 ounces) pizza style tomato sauce
¼ cup water
1⅓ cup Bisquick
2 eggs
1½ cup shredded cheddar cheese
1 cup frozen vegetables


Directions
Boil the potatoes until tender, then add the milk and mash. Set aside and preheat the oven to 400 degrees. meanwhile, brown the ground turkey, and add in the frozen vegetables and tomato sauce and cook until vegies are warm.

In a medium mixing bowl, mix eggs, water, bisquick and half the cheese. spray down a 9x13 baking pan with non-stick spray, and spread the mixture evenly in the pan. spread the meat/vegies/tomato slime on top, and the mashed potatoes on top of that.

Pop in the oven and bake for 20 minutes. Then, take out of the oven, sprinkle the remaining cheese on top, and bake for another five minutes. Let sit for five minutes before punching Brian in the nuts.

Skoach!
]]> http://www.flavoursaviour.com/?p=51
Preparation Time: 10 minutes
Cooking Time: 30-35 minutes
Serving Size: 2 servings

Ingredients
1½ cups hot mashed potatoes (prepared with milk and butter)
½ cup sour cream
1 - 2 tablespoons milk
⅛ teaspoon garlic powder
¾ cup french-fried onions
½ cup shredded cheddar cheese


Directions
In a bowl, combine potatoes, sour cream, milk and garlic powder. Mix well. Spoon half into a greased 1 quart baking dish. Layer with half of the onions and cheese. Repeat layers. Bake, uncovered, at 350 degrees Fahrenheit for 30-35 minutes or until the cheese is melted.
]]> http://www.flavoursaviour.com/?p=50
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serving Size: 2 servings

Ingredients
2 tablespoons chopped onion
1 teaspoon butter or margarine
¾ cup soft bread crumbs
1 tablespoon milk
½ teaspoon prepared mustard
½ teaspoon salt
dash of pepper
½ pound ground beef
1 can (4 ounces) mushroom stems and pieces, undrained
2 gingersnaps, coarsely crushed
2 tablespoons water
1 tablespoon brown sugar
½ teaspoon beef bouillon granules


Directions
In a skillet, saute onion in butter until tender. Transfer to a bowl; add bread crumbs, milk, mustard, salt and pepper. Add beef and mix well. Shape into six meatballs; place in a greased 1 quart baking dish.

In a small saucepan, combine mushrooms, gingersnap crumbs, water, brown sugar and bouillon. Cook and stir over low heat for 2-3 minutes or until thickened. Pour over meatballs. Cover and bake at 350 degrees Fahrenheit for 25 minutes or until the meat is no longer pink.
]]> http://www.flavoursaviour.com/?p=47
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serving Size: 20 servings apx.

Ingredients
1 cup flour
¾ cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 tablespoons salad oil
1 teaspoon vanilla
1 cup packed brown sugar
¼ cup cocoa
1¾ cups hot water
1 cup chopped nuts (if desired)


Directions
(BAKING) Heat oven to 350 degrees.

In ungreased square pan, 9x9x2, stir together flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts (optional). Spread evenly in pan. Sprinkle with brown sugar and ¼ cup cocoa. Pour hot water over batter. Bake 40 minutes.

When done baking, let stand 15 minutes then spoon into dessert dishes or cut into squares and serve with your favorite ice cream (Original Vanilla or New York Vanilla is mine).

(MICROWAVING) Measure the 1¾ cups water into 2-cup glass measure; place in microwave oven to boil, about 3 minutes.

Substitute ungreased 2-qt. glass casserole for square pan; pour boiling water over batter in casserole. Cook uncovered 8-10 minutes or until cake is no longer doughy.

Let stand a few minutes; spoon into dessert dishes and serve with favorite ice cream.
]]> http://www.flavoursaviour.com/?p=46
Preparation Time: just a few minutes
Cooking Time: a couple hours
Serving Size: ---

Ingredients
8 ounce package cream cheese
8 ounce container sour cream
8 ounce shredded swiss cheese (or sliced but shredded works better)
8 ounce corned beef


Directions
Put the cream cheese and sour cream in a crock pot on high first to get the cream cheese softened up. Once that's been in there for a short while, add the shredded swiss and mix it all together. After a few minutes, cut the corned beef up into small pieces and add it to the crock pot. Let it cook for a while, stirring occasionally so it doesn't stick to the side. Then turn the heat to low and there you have it.

Serve up with any kind of crackers or bread, for example Triscuits.
]]> http://www.flavoursaviour.com/?p=45
Preparation Time: 3 minutes
Cooking Time: 20 minutes
Serving Size: 3 servings

Ingredients
3 cups water
1 inch piece of ginger, sliced
¼ teaspoon black peppercorns
½ teaspoon fennel seeds (spice)
¼ teaspoon cardamon seeds (spice)
6 to 8 cloves
2 tea bags
¾ cup milk
sugar or honey to taste


Directions
Boil the water and spices until the liquid has reduced to 2 cups, 10 to 15 minutes. Remove from the heat and add the tea bags to steep for 5 minutes.

Remove the tea bags, add the milk, heat to boiling.

Strain and serve.

Find a peaceful place.

Enjoy!
]]> http://www.flavoursaviour.com/?p=43
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Serving Size: Approximately 600g

Ingredients
250g oats
250g coconut
1 cup sliced almonds
1 tablespoon cinnamon
2 tablespoons butter
3 tablespoons honey


Directions
Mix all dry ingredents together and place in a baking pan. Melt butter and honey together and stir through the mixture. Ensure it is mixed well and all of the ingredients are a little wet.

Preheat oven to 350F (approximately 170C) and bake for an hour, be sure to check every 10 minutes and turn the mixture over so it cooks evenly.

Let cool and store in an airtight container.
]]> http://www.flavoursaviour.com/?p=41
Preparation Time: 10 minutes
Cooking Time: Approximately 210 minutes
Serving Size: 2 breadsticks

Ingredients
1½ cups of warm water
1 tablespoon of oil
2 tablespoons dry milk
3 cups plain flour
1 cup of whole wheat flour
2 teaspoons sugar
2 teaspoons salt
2 teaspoons yeast
2 tablespoons dry rosemary
2 cloves of diced garlic


Directions
Place all wet ingredients into the bread machine followed by all the dry ingredients. Be sure to put the yeast in last and ensure it is not touching any liquids.

Set to the french bread cycle. Be sure to remove it BEFORE it commences to bake.

Place dough on surface dusted with flour, knock down the dough and seperate it into 2 pieces. Roll each piece approximately 10 inches by 6 inches, and commence to roll the long side until you get a long skinny roll. seal the edge and place on greased tray. Complete for both pieces of dough and cover with a clean teatowel and let it rise for another hour.

Preheat oven to 400F and place bread in for 15 minutes turn down to 350F and cook for a further 15 minutes.
]]> http://www.flavoursaviour.com/?p=40
Preparation Time: 15 minutes
Cooking Time: –
Serving Size: 1 medium jar

Ingredients
125g/4oz sesame seeds
75g/3oz hazelnuts
50g/2oz coriander seeds
25g/1oz cumin sees
1 teaspoon salt
½ teaspoon pepper
1 teaspoon dried mint


Directions
Place sesame seeds in dry frying pan and fry until brown, remove. Place hazelnuts into pan and fry until brownish, remove. Place coriander and cumin seeds into frying pan and cook until they darken.

Cool all ingredients. Once hazelnuts are cool remove skins. Pound all ingredients together. Be sure not to pound into a fine powder, you want some texture.

Store in an airtight jar.
]]> http://www.flavoursaviour.com/?p=39
Preparation Time: 20 minutes
Cooking Time: –
Serving Size: Makes about 2½ cups

Ingredients
12 tomatillos, quartered
handful of fresh cilantro, chopped
juice of half a lime
1 clove garlic
1 pablano chile, roasted, cleaned and chopped*
1 jalapeno chile, roasted and cleaned*
3 tablespoons fresh mint leaves, chopped

1 white onion, minced ultrafine
½ tablespoon kosher salt


Directions
In a large non-reactive bowl, mix the onion and salt. Set aside.

Throw everything else in a blender and puree.

When ready to serve, mix everything together, grab some corn chips, and enjoy.

*Roasting Peppers - if you have a gas grill, place the pepper directly on the burner (a charcoal barbecue grill works great too), and keep turning until blackened all around. Remove and place in an airtight container or a plastic sealable bag and let it sit there blistering for a half hour or so. Then remove, rinse and peel the burnt skin off.
]]> http://www.flavoursaviour.com/?p=23
Preparation Time: 90 minutes
Cooking Time: 40 minutes
Serving Size: lots

Ingredients
for the risotto
2 cups arborio rice
1 cup Dubliner cheddar cheese, grated
2 tsp olive oil
½ white onion, finely chopped
3 cloves garlic, finely chopped

optional crap to throw in if you're feeling ambitious
one 4 oz package sauteed mushrooms (crimini & portobello work best)
½ cup sauteed asparagus (optional)
dry white wine to taste

for the broth
4 garlic bulbs, peeled
3 onions, quartered
1 wad of thyme
1 wad of rosmary
water


Directions
Take all the broth ingredients, put in a large saucepan and fill with water. bring to a quick boil, reduce heat and simmer for an hour so that the water sucks up all the flavor from the vegetables and herbs. When finished, strain broth into a medium saucepan, and discard the vegetables. They don't taste like anything cuz all their flavor is in the broth!

to make the risotto, you'll need a wooden spoon to to constantly stir the risotto, and a ladel to add in the broth.

put the broth on low heat to keep it warm. On the burner next to it, put the onion and olive oil in there and cook on medium heat until the onions start to become transparent. Then dump in all the rice and ladel in some of the broth, and start to stir.

Now, the trick to making risotto is to keep stiring the rice, and as it sucks up the broth, ladel more in. The key is to keep stirring that rice. It usually takes about 30-40 minutes for the rice to get to the right consistency. When it has, or is close, stir in the rice and any of the optional crap listed above, take off the heat, let sit for a bit to thicken up a little, and serve.

If you have a shamrock shake with this meal, I will find you and beat you up.
]]> http://www.flavoursaviour.com/?p=38
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serving Size: 4-6

Ingredients
3 to 4 large potatoes (best types are the all purpose or floury type - I use Sebago)
1 tablespoon butter
dash of milk (or 2 tablespoons of sour cream)
½ tablespoon olive oil
1 small onion (diced)
3 anchovy fillets (more if you are a furry fish lover)
large handful of baby spinach (or small bunch of english spinach) chopped
salt and pepper to season


Directions
Boil potatoes (till soft), drain and set aside.

While potatoes are boiling get a small frypan (skillet) heat and cook onions in oil until transparent. Add the anchovies and cook until they start to break up.

Mash potatoes with butter and milk/sour cream until smooth consistency (add more milk/sour cream if the mash is too dry).

Add anchovy and onion mix and stir through. Add wilted spinach (if uisng baby spinach I just throw them in uncooked at this stage and the steam from the potatoes does the wilting for you!) and mix through gently (so as not to end up with green mashed potatoes). Add a good grinding of pepper and a little salt (remembering that the anchovies are pretty salty themselves).
]]> http://www.flavoursaviour.com/?p=37
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Serving Size: 4-6

Ingredients
Pasta
1 medium red pepper
1 large zuchinni
½ eggplant
¼ small pumpkin preferrably kent or jap
4 large field mushrooms
3 roma tomatoes quartered
1 cup of cheddar cheese
1 egg (beaten)
1 box spaghetti
salt and pepper to taste

Pesto (you can buy pesto if you prefer)
1 bunch fresh basil
100 grams pine nuts
1 clove garlic
2 tablespoons parmesan (preferrably fresh)
¼ cup oil


Directions
Slice pepper in half and de-seed. Slice eggplant, zuchinni, and pumpkin into ¼ inch thick slices and cut tomatoes into quarters. I find it is best to wash the pumpkin skin and use in the pasta, but whatever your preference. Bear in mind that you should only use if it is a "tender" skin.

Place all sliced vegetables and washed mushrooms on a baking tray and drizzle with olive oil and season with salt and pepper.

Bake in a high oven until vegetables are well tender! (approximately 50 minutes or so) Remove.

Slice pepper into strips and set all vegetables aside.

Blend garlic, pine nuts, parmesan and basil until you have a nice paste. Set aside.

Now for the fun part! Cook pasta until al-dente, drain well. Place pasta back in the pot and the pot back on a warm element (leave it on at about ½ strength). Add roasted vegetables, 3 tablespoons of pesto and cheese and mix well. Add egg and mix until partly cooked (about 20 seconds or so).

Serve.
]]> http://www.flavoursaviour.com/?p=36
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Serving Size: 6-8

Ingredients
½ pound ground beef
500 grams (1 pound) baby spinach
1 bunch fresh basil
¼ cup diced onion
100 g (¼ pound) feta
2 cloves crushed garlic
2 tablespoons all purpose flour
500 gram (1 pound) tin of crushed tomatoes
1 egg
salt and pepper to taste
fresh grated parmesan to serve


Directions
Wilt spinach and basil and drain very well.

Combine beef, spinach, basil, onion, feta, garlic, egg, salt, pepper and flour. Mix well.

Stuff cannelloi shells with mixture and place in a pan. Ensure that there is a single row of cannelloni only, don't place additional rows on top of one another.

Empty can of tomatoes on the top of shells and ensure pasta is adequately covered. Bake in an oven at 350F or 180C for 50 minutes. Ensure pasta is tender before removing.

Serve with freshly grated parmesan.

Best with a side salad.
]]> http://www.flavoursaviour.com/?p=35
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Serving Size: 12

Ingredients
2½ cups of self-raising flour ½ teaspoon bi-carbonate of soda pinch of salt couple of grindings of black pepper small bunch of fresh chives chopped 75 grams of feta cheese crumbled 50 grams of fresh grated parmesan cheese 100 grams of grated cheddar 300 milliliters of buttermilk 2 lightly beaten eggs


Directions
Mix the dry ingredients in a mixing bowl.

Add the cheeses.

Whisk the eggs and buttermilk. Pour into the mixing bowl. Mix together. Do not over-mix, the batter should not be smooth.

Divide the mixture evenly between greased 12-cup muffin tin. Sprinkle the top with some grated cheddar.

Bake in a pre-heated 190C oven for 25-30 mnutes or until the tops are golden and a skewer inserted into the centre of a muffin comes out clean.

Allow to cool in the tin for 5 minutes before turning out onto a wire rack.
]]> http://www.flavoursaviour.com/?p=34
Preparation Time: Mere minutes
Cooking Time: –
Serving Size: 8

Ingredients
one 8 ounce cream cheese
1 cup sugar
½ cup peanut butter
½ to ¾ cup hot fudge sauce
one 8 ounce cool whip
Graham cracker crust (I always get the pre-made Keebler ones. You could make your own but I won't support that decision nor will I explain how to make one.)
2 peanut butter cups


Directions
Heat hot fudge sauce until thin. Pour thin layer of sauce into bottom of crust, let cool. Beat together cream cheese and sugar, then add peanut butter, beat well. Fold in cool whip. Poor peanut butter mixture into crust. Crush peanut butter cups and sprinkle on top. Chill.
]]> http://www.flavoursaviour.com/?p=33
Preparation Time: 2 minutes
Cooking Time: 60-90 minutes
Serving Size: 6

Ingredients
6 lamb grilling chops
250 grams fruit chutney (I use Aristocrat brand)
2 tablespoons vinegar (any)
1 tablespoon brown sugar
¼ cup of water


Directions
Put the lamb into a deep baking dish. Empty the fruit chutney on top. Throw in the vinegar, water and sugar. Mix things up a bit to get the lamb coated. Bake in an oven at approx 200 degrees Celsius for approximately 60-90 minutes (I always just guess this bit!).

Best served on mash (potato, pumpkin and sweetpotato with garlic and baby spinach mixed in).
]]> http://www.flavoursaviour.com/?p=32
Preparation Time: 15 minutes
Cooking Time: 30-45 minutes
Serving Size: –

Ingredients
4-6 medium sized potatoes (adjust based on serving size)
½ cup butter approximately (total)
garlic salt
oregano
basil

* other suggested ingredients:

chopped onion
chopped green and/or red pepper
fresh mushrooms
grated cheese (topping)
dash of beer


Directions
Take one sheet of tin foil, approximately 18 inches long, and generously grease with butter.

Wash and clean potatoes (you may wish to either peel them or leave the skins on). Slice potatoes to desired thickness (about ⅛ inch). Lay out potatoes on half of the tin foil. Season with garlic salt, oregano, and basil to taste. Throw generous chucks of butter in with potatoes. Add other ingredients to flavour to taste, if desired.

Fold tin foil over on itself, and seal edges by overlapping and crimping. Fold a new sheet of tin foil over top of the potato bake in the same manner, this time in the opposite direction of the other fold. Create an airtight seal around your potato bake.

Grill on medium flame for approximately 30-45 minutes, until the tin foil is dark and burned.
]]> http://www.flavoursaviour.com/?p=29
Preparation Time: 5 minutes
Cooking Time: 90 minutes
Serving Size: 6

Ingredients
1 rolled pork roast, approximately 1½ kilograms (3½ pounds)

Stuffing:
1½ cups of bread crumbs
1½ tablespoons dijon mustard
1 cup cooked spinach cooked and patted dry
2 tablespoons pine nuts
1 egg
½ tablespoon powdered vegetable stock
Salt and pepper to season
Flour to dust
Cornstarch as required


Directions
Combine all ingredients to make stuffing. The stuffing should have a reasonably stiff consistency, but should "ball" together with your hands.

Create an incision through the centre of the pork length wise. Start at one end with a sharp knife and complete from the opposite end. With your fingers strech the incision until it is approximately 2 inches wide. Fill the hole with the stuffing and pack well.

Pat pork dry and and season well with salt and pepper. Dust well with flour.

Heat oil in a 12-inch heavy skillet over high heat until very hot and just smoking, then brown pork on all sides, about 2 minutes. Transfer to a roasting pan and roast in for approximately 90 minutes, until the juices run clear when cutting at the thickest point. Transfer to a cutting board and let stand 20 minutes.

While loin is standing, place roasting pan across 2 burners. Add ½ cup water and deglaze pan by boiling over moderate heat, scraping up brown bits. Thicken with cornstarch.

Slice meat and serve with sauce.
]]> http://www.flavoursaviour.com/?p=27
Preparation Time: –
Cooking Time: 30 minutes
Serving Size: Makes 15 servings (30 rolls).

Ingredients
4 cloves garlic, finely chopped
1 cup vegetable oil
2 cans (28 ounces each) crushed tomatoes with puree
1 can (8 ounces) tomato sauce
½ teaspoon salt
½ teaspoon pepper
4 cups plain breadcrumbs
2 cups sifted all-purpose flour
4 eggs
¼ cup milk
2 eggplants (1 pound each)
2 containers (15 ounces each) ricotta cheese
1 package (8 ounces) mozzarella cheese, grated
½ cup grated Parmesan cheese
2 cups chopped parsley


Directions
Sauté garlic in 1 tablespoon of the oil in large saucepan until golden brown, about 4 minutes. Working in batches, combine crushed tomatoes, tomato sauce, salt and pepper in blender. Whirl until smooth. Pour into saucepan. Bring to boil. Lower heat; simmer, partially covered, 30 minutes. Reserve.

Combine crumbs and flour in large shallow pan. Beat eggs and milk in large bowl. Peel eggplants: cut lengthwise into ⅛ inch-thick slices. Dip into egg mixture; dredge with flour mixture, shake off excess. Set on wax paper.

Working in batches and using about 3 tablespoons oil per batch, sauté eggplant in large skillet until golden, 1 minute per side. Drain on paper toweling.

Combine ricotta, mozzarella, Parmesan and parsley in bowl; mix well. Spread 2 to 3 tablespoons on one side of each slice of eggplant. Roll up jellyroll fashion. Spread 1 cup tomato sauce over bottom of each of two 11¾ x 7½ x 1¾ - inch baking dishes. Arrange rolls seam side down in single layer in dishes. Spoon sauce over rolls; save remaining to pass.

Bake, covered, in preheated hot oven (450 deg. Fahrenheit) for 30 minutes or until sauce is bubbly. Garnish with copped parsley, if you wish.

TO MAKE AHEAD: Prepare rolls early in day; bake just before serving. Or freeze. Defrost in refrigerator overnight; bake as above.
]]> http://www.flavoursaviour.com/?p=25
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serving Size: 4-6

Ingredients
8 ounces (200 grams) dark chocolate broken into pieces (I like Nestle)
2½ ounces (70 grams) butter, cut into pieces
12 fluid ounces (350 milliliters) whipping cream
2 large eggs
2 tablespoons honey

*add a little whisky or espresso if you like, or try a layered approach with some white chocolate


Directions
Slowly melt chocolate and butter together. You may want to use a double boiler to avoid burning the ingredients, or melt over a VERY LOW heat.

In a separate bowl, whip the cream to soft peaks.

In a third bowl, whisk the eggs and honey until light and fluffy then fold in the melted chocolate mixture and cream, gently, so you don't lose too much air. Pour into small chilled 4 or 6 wine glasses or serving dishes and chill overnight.

Serve with fresh strawberries, a plate of strong cheeses or a nice cup of espresso.
]]> http://www.flavoursaviour.com/?p=24
Preparation Time: 10 minutes
Cooking Time: –
Serving Size: Salad for 2

Ingredients
1 teaspoon salt
1 egg
½ teaspoon sugar
¼ teaspoon mustard
1 teaspoon lemon juice (optional)
1 teaspoon parmesan cheese (fresh only!)
1-2 cloves crushed garlic
⅓ cup oil
2 drops Worcestershire sauce (optional)


Directions
Mix well and refridgerate for approximately 30 minutes prior to use.
]]> http://www.flavoursaviour.com/?p=22
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Serving Size: 18 muffins

Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ pound unsalted butter, melted and cooled
2 extra-large eggs
¾ cup whole milk
2 teaspoons pure vanilla extract
1 cup slightly cooked and cubed apple
1 cup sweetened shredded coconut
1½ teaspoons cinnamon or to taste


Directions
Preheat the oven to 350°F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, cinnamon and precooked apples (ensure that your apples are cooled so as not to cook or curdle the ingredients), and add the to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.

Fold the coconut into the batter. Spoon the batter into the paper liners, filling each one to the top.

Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan and serve.
]]> http://www.flavoursaviour.com/?p=21
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serving Size: –

Ingredients
2 cans of beer
1 white onion, chopped
package(s) of bratwursts


Directions
Pour enough beer into a pot to cover your brats and bring to a boil. Bring heat back just a touch to just about simmering. Put in both your brats and chopped onion, and let boil for approximately 15-20 minutes.

After boiling all your brats, place on grill and cook until well done (or desired taste). Serve up on a bratwurst bun with ketchup, mustard, and diced onions ... or top them off old-time Wisconsin style; with sauerkraut.
]]> http://www.flavoursaviour.com/?p=18
Preparation Time: 45 minutes
Cooking Time: 60 minutes
Serving Size: 8-10 servings

Ingredients
Crust:
1⅓ cups flour
3 tablespoons sugar
½ teaspoon salt
¼ cup canola oil
¼ cup 2% low-fat milk

Cake Layer:
1 cup flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
1 egg
½ cup nonfat vanilla yogurt

Topping:
½ cup white chocolate instant pudding
½ lb. fresh strawberries
4 fresh kiwi fruits
1 teaspoon confectioners' sugar


Directions
Preheat the oven to 375°F.

Mix the crust ingredients, using only enough milk to get the consistency you want.

On a sheet of wax paper, roll the dough out into a large circle. Use the wax paper to gently flip the crust into a 9-inch tart pan. Sprinkle a little flour on the bottom of the crust dough and set aside.

Combine all cake ingredients, beginning with the dry. Pour cake batter over the crust dough.

Bake for about 15 minutes.

Meanwhile, prepare the instant pudding and refrigerate.

Next, wash and chop the strawberries, peel and slice the kiwis.

Once all components are ready and the crust has cooled to room temperature, you can assemble the tart.

Use a spatula to smooth the pudding evenly over the cake layer.

Place the fruit on top in any pattern you like. I typically start in the center and work my way outwards. Finally, sprinkle confectioner's sugar on top of the fruit.

Serve immediately or refrigerate. It should last a day or two in the fridge.
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Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serving Size: 18x18 inch sheet

Ingredients
2 cups plain flour
⅔ cup water
½ teaspoon salt
1 tablespoon beef dripping


Directions
Sift the flour and salt together in a bowl.

Place water and dripping in a saucepan, stir till dripping melts, remove from heat.

Make a well in the centre of dry ingredients, add the liquid, stir till combined.

Turn out on a lightly floured board, knead lightly. Roll out pastry to line 8 greased pie tins (around the same size tin as a pot pie comes in) cut off excess pastry from the sides of the tins, fill the base with cold meat filling.
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Preparation Time: 90 minutes
Cooking Time: about 10 minutes
Serving Size: 18 x 18 inch sheet

Ingredients
8 ounces (225g) flour
8 ounces (225g) unsalted butter
1 teaspoon lemon juice
½ teaspoon salt
cold water


Directions
Sieve the flour and salt together into a bowl. Make a well in the middle of the flour and add the lemon juice, stir with a knife adding enough water to make an elastic dough. Place on to a floured surface and knead gently for 5 minutes until the dough is smooth and does not stick to the fingers.

Roll out the dough to form a piece large enough to cover the butter, then place the butter (straight from the fridge) in the middle of the dough. Fold over the ends over one at a time. Flatten in one or two places using a rolling pin, then roll out gently and evenly into a long strip, ensure that the butter does not come through or comes from between the edges. Fold one third towards the middle, then the remaining third into the middle to form three layers, pressing down gently, do not seal the edges. Leave the pastry to rest in a cool place for 15 minutes.

Place the pastry on to a floured surface, so that the unsealed edge is towards you, roll and fold again as before. Turn and repeat three more times. Leave the pastry to rest in a cool place for 10 minutes.

Place the pastry on to a floured surface, so that the unsealed edge is towards you, roll and fold again as before. Turn and repeat three more times. The pastry is now ready for use.

Cook in a preheated oven at 450°F (230°C) for approximately 10 minutes, or until golden brown.
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Preparation Time: 10 minutes
Cooking Time: –
Serving Size: –

Ingredients
one 8 ounce package cream cheese, softened
½ cup butter, melted
1 teaspoon vanilla
3 cups powdered sugar
1 tablespoon milk


Directions
Combine all ingredients, mix until smooth.
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Preparation Time: 20 minutes
Cooking Time: 90 minutes bread machine; 25 minutes in oven
Serving Size: apx. 20

Ingredients
1 cup milk
1 large egg
4 tablespoons butter or margarine
3⅓ cups bread flour
3 tablespoons sugar
½ teaspoon salt
2 teaspoons active dry yeast
or 1½ teaspoons bread machine/rapid rise yeast

¼ cup butter, softened
touch of cinnamon (to taste)
brown sugar (to taste)


Directions
Add ingredients to bread machine as recommended by manufacturer. Program maker for the dough cycle. When cycle is done, place dough on floured surface. Knead dough about 1 minute, then let rest 15 minutes.

Roll dough into a rectangle, about 15 x 10 inches. Spread ¼ cup butter over dough to edges. Sprinkle cinnamon and ½ cup brown sugar evenly over dough (adjust to personal tastes).

Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife, cut roll into roughly 2 in. pieces. Place rolls cut side down into a greased 13 x 9 inch baking pan. Space the rolls evenly so that the sides are not touching. Cover and let rise in warm, draft free place until double in size, about 30 to 45 minutes.

Bake in preheated 375°F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes, add topping of choice, then cut apart and remove from pan.
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Preparation Time: 30-40 minutes
Cooking Time: 5 minutes
Serving Size: apx. 3 servings

Ingredients
1 egg, beaten
¾ teaspoon salt
1⅓ cups all-purpose flour
2 tablespoons & 2 teaspoons water


Directions
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.

On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine (or by hand), roll dough out to desired thinness. Use machine or knife to cut into strips of desired width (typically ⅛ to ¼ inch thickness).
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