Fettuccini with Basil and Brie

"Tomatoes and basil together are a sure hit! Very flavorful. For cheese lovers, try a stronger Brie cheese, otherwise a medium blend will do. Great served warm or cold."

INGREDIENTS :

• 12 ounces dry fettuccine pasta
• 4 large tomatoes, seeded and chopped
• 2 cloves garlic, minced
• 1 1/2 cups cubed Brie cheese
• 3/4 cup chopped fresh basil
• 1/2 cup olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons grated Parmesan cheese
  

DIRECTIONS :

1. In a large bowl combine chopped tomatoes, minced garlic, brie, chopped basil, olive oil, vinegar, salt and pepper. Mix well. Cover and let stand at room temperature to marinate for 1 to 2 hours.
2. In a large pot of boiling salted water over high heat, cook the fettuccine until al dente, about 12 minutes.
3. Drain the fettuccine and toss with the sauce. Sprinkle with grated Parmesan cheese.

Spinach and Feta Pita Bake

"This is great as a party appetizer or a full meal. Tasty, full of flavor AND good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! Our favorite quick meal!"

INGREDIENTS :

• 6 (6 inch) whole wheat pita breads
• 1 (6 ounce) tub sun-dried tomato pesto
• 2 roma (plum) tomatoes, chopped
• 1 bunch spinach, rinsed and chopped
• 4 fresh mushrooms, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons grated Parmesan cheese
• 3 tablespoons olive oil
• 1 pinch ground black pepper to taste

DIRECTIONS :

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper.
3. Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.

Servings : 6

PREP TIME : 5 Min
COOK TIME : 12 Min
READY IN :17 Min

Salads

Salads can provide the ideal accompaniment to griled meats or can be served as a meal. Salads may be presented as a side dish (accompaniment), a buffet item, an entree, as a main course or as a dessert. A variety of dressing types may be used to complimet, enhance and flavour the salad.

Types of salad:

Simple Salads - contain one (1) main type of ingredient usually combined with a dressing.


Example: Tomato Salad with Vinaigrette, Green Bean Salad, Carrot with Orange Dressing.

Compound Salads - contain more than one type of ingredient usually combined with a dressing.

Example: Greek salad, Ceasar Salad, Pasta Salad

Salads can be made from virtually any edible commodity. The most common types are made from vegetables, fruit, pasta, meats, seafood and rice.

Dressing

There are several types of dressings that may be categorised under the following headings:

1. Vinaigrette
   
2. Mayonnaise
   
3. Dairy based dressings such as youghurt, cheese, cream and sour cream
   
4. Miscellaneous (Asian style, etc)

1. Vinaigrette

This is a mixture of oil, vinegar and seasoning. Vinaigrette is the basis of many derivatives and forms a temporary emulsion sauce; therefore the dressing needs to be stirred before serving.

Dressings of this nature may be split into 3 groups:

• Basic Vinaigrette - a temporary emulsion or suspension dressing
  
  
• Bound Vinaigrette - with an egg yolk
  
  
• Cooked Vinaigrette - using reductions such as red wine

2. Mayonnaise

This is a cold emulsion sauce whre vinegar, mustard, oil and seasoning are bound with egg yolks. As with all emulsion sauces the fat (in this case oil) should be added gradually to prevent the mixture from splitting.

Many derivatives may be made from this base recipe:

• Tartare Sauce - is a thick white sauce made from mayonnaise and finely chopped pickled cucumber, capers, onion and fresh parsley. It is usually used to season fried seafood dishes.






• Thousand Island Sauce - is commonly made of mayonnaise, ketchup and a mixture of finely chopped vegetables (pickles, onions, bell pepper, green oilves).







• Remoulade Sauce - is very much like the tartare sauce but it is more yellowish. Remoulade is often Aioli or mayonnaise based. It sometimes contains chopped pickels, horseradish, paprika, anchovies, and capers.

3. Dairy Based Dressings

• Yoghurt Dressing - provides a low fat alternatives. It is particularly suited to fruit based salads, seafood and warm salad such as Warm Tandoori Chicken Salad.


• Cream and Sour Cream Dressing - Acidulated cream ( cream with citrus juice) is common example and is usually combined with fruit type salads.

• Cheese Dressing - These can be used to provide added flavour. Usually white mould or blue vein cheeses are used. Simply push the cheese through a strainer and whisk in vinegar and oil and season to taste - finish with fresh herbs.

4. Miscellaneous Dressings

This types primarly cover the Asian style dressings such as soy bases, peanut bases -peanut dressing- as in Gado-Gado (Indonesia style salads), chilies or capsicums bases (Mexican or South American dressing).

Sandwiches

Sandwiches come in many varieties and types to suit a range of different needs and wants. They may be made from all different kinds of breads that can transform the humble sandwiche into something quite special.

Breads used for Sandwiches:
- White Loaf - Organic Breads
- Wholemeal - French Stick / Baguette
- Multi-grain - Lavash
- Bagels - Bruschetta
- Bread Rools - Turkish Bread
- Focaccia ( Italian Square Bread)

Sandwich Types:
1. Conventional Sandwiches
2. Finger Sandwiches
3. Pinwheel adn Rrolled Sanwiches
4. Open Sandwiches

1. Conventional Sandwiches

This is the basic two layer sandwich that may be filled with a wide range of ingredients and seasoning. The three laye sandwich is also a popular and a heartier alternative usually both white and brown bread in one sandwich.

Conventional sandwiches may be served fresh or toasted and presented in a variety of style using filling/toppings and garnishes to provide variety.

2. Finger Sandwiches

These are similar to the conventional sandwiches but with usually a lighter and more compact filling. This is due to the fact that the sandwiches are cut into finger length sizes and best with the crusts removed.

3. Pinwheel or Rolled Sandwiche

Pinwheels are made from a whole loaf of bread with the crusts removed and importantly the bread is sliced lengtways. The filing is then spread the length of the slice, usually with a soft style of filling or bound with a soft filling. The bread is then tightly rolled up like a Swiss Roll and covered with cling film to prevent it from drying out. It is placed in the refrigerator until it sets enough to cut into slices. Rolled sandwiches are often based on Lavash or similar bread types, topped with an appropriate filling and then rolled.

4. Open Sandwiches

Also known as an open face sandwich. These are, as the name implies, the fillings is not covered by another slice of bread. Open sandwich is a common and traditional sandwich type in the Scandinavian countries. It is typically eaten at lunch.

Open Danish sandwiches are probably the most common style of sandwich used for buffet and boardroom lunches and they need to be eaten with a knife and fork. Danish Sandwiches are very popular as they provide a multitude of toppings with many garnishing options.

The open variety is also ideal for other breadtypes such as focaccia, bagels, and Turksih bread or bruschetta.

Focaccia Bread Recipe

Ingredients:

• 250 ml Water
• 5g Yeast
• 375g Flour
• 10g Salt
• 20 ml Olive Oil

Directions:

1. Warm the water to 37 degree Celcius. Knead with the yeast, half olive oil, salt and flour into a dough.


2. Place into a warm spot and prove until it doubles in size.


3. Form into aloaf with the crease on the bottom.


4. Brush with the remaining olive oil and prove.


5. Press down lightly and brush with garlic oil, optionally you may put olives or tomatoes on top.


6. Bake at 190 degree Celcius until cooked through. Place on a cake rack to cool.

Albondigas

"This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all."

INGREDIENTS

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 1/2 cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 1/2 pounds ground beef
• 1/3 cup seasoned dry bread crumbs
• 1/3 cup milk
• chopped fresh cilantro (optional)

DIRECTIONS

1. In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
2. Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
3. Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.

Dip For The Stars

"A delectable layered dip for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue!"

INGREDIENTS

• 1 cup unsalted butter
• 3/4 pound feta cheese, crumbled
• 1 (8 ounce) package cream cheese, softened
• 2 cloves garlic, minced
• 1 shallot, minced
• 3 tablespoons dry vermouth
• ground white pepper, to taste
• 1/2 cup pine nuts, toasted
• 1 cup chopped sun-dried tomatoes
• 3/4 cup pesto sauce

DIRECTIONS

1. In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
2. Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
3. Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

SERVINGS : 30

Spicy Gingerbread Men

"Spicy gingerbread men. For best flavor, do NOT use blackstrap molasses."

INGREDIENTS

• 1/2 cup margarine
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg yolk
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ginger
• 1/2 teaspoon ground nutmeg

DIRECTIONS

1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

SERVINGS : 30

Vanilla Crepes

"After the first time you put the vanilla in, there was never a last...it became a tradition."

INGREDIENTS

• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter

DIRECTIONS

DIRECTIONS

1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

SERVINGS : 12

"This is an authentic version of the popular wine drink. You can add any fruit that you want, but I find that apples and pears absorb all the rum. This one is not diluted with carbonated beverages."

INGREDIENTS

• 1 lemon
• 1 lime
• 1 orange
• 1 1/2 cups rum
• 1/2 cup white sugar
• 1 (750 milliliter) bottle dry red wine
• 1 cup orange juice

DIRECTIONS

1. Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
2. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

SERVINGS : 6

California Peach Sangria

"California peaches and peach puree make this sangria sweet, fruity and refreshing."

INGREDIENTS

• 1 (750 milliliter) bottle dry white wine (such as Sauvignon Blanc), chilled
• 1 cup Summerwhite® peach puree
• 1/2 cup peach brandy
• 2 tablespoons sugar
• 1 peach, pitted and thinly sliced
• 4 slices lime
• To garnish:
• Mint sprigs

DIRECTIONS

1. Stir together the wine, peach puree and brandy in a large pitcher. Add sugar and stir until dissolved. Add fruit slices, pressing against the side of the pitcher with a large spoon to release some of the juices. Serve immediately or refrigerate for up to 2 hours. Serve in tall glasses over ice, garnished with mint sprigs.

SERVINGS : 6

Peanut Salad

"Recipe of caramel pudding layered with bananas and peanuts."

INGREDIENTS

• 2 cups brown sugar
• 2 tablespoons all-purpose flour
• 1 pinch salt
• 2 eggs
• 2 cups milk
• 2 bananas, peeled and sliced
• 1 cup chopped Spanish peanuts

DIRECTIONS

1. In large saucepan over medium heat, stir together brown sugar, flour, salt and eggs, stirring until eggs are incorporated and sugar is dissolved. Continue to stir and add milk, slowly, until mixture thickens, 20 to 30 minutes. Remove from heat and cool completely.
2. In a glass serving bowl, layer portions of pudding with bananas and chopped peanuts. Chill until serving.

"8 SERVINGS"

Peaches and Cream Pops

"Creamy and fruity, these refreshing frozen peach and yogurt pops are delightful to eat and easy to make."

INGREDIENTS

• 1/2 cup peeled, chopped fresh California peaches
• 1/3 cup peeled, pureed fresh California peaches
• 2/3 cup nonfat vanilla yogurt

DIRECTIONS

1. Puree 1/2 cup of peaches in blender or food processor until smooth. Lightly swirl together peach puree, yogurt and remaining 1/2 cup of peaches together in a small bowl. Spoon into 4 popsicle molds and insert handle. Freeze for at least 4 hours.

FOOTNOTE

• * For extra sweet pops, add 1-2 tablespoons of honey to yogurt before swirling.