Winter sore throat “tea”- In a jar combine lemon slices, organic honey and sliced ginger. Close jar and put it in the fridge, it will form into a “jelly”. To serve- spoon jelly into mug and pour boiling water over it. Store in fridge 2-3 months.
Roasted Chicken with Penne
There are three components to this dish: honey mustard chicken thigh, stir fry green beans, and creamy tomato penne
Marinate chicken in equal parts of honey, dijon mustard, soy sauce, olive oil, oregano. Preheat oven to 375 and bake for 20-25 minutes or until juices run clear.
Meanwhile cook penne, drain and set aside.
For the sauce, saute onion and garlic in olive oil for 3-5 minutes on medium. Add equal parts of white wine, stock, water (1/2 cup each). Reduce and simmer until atleast half the liquid is gone. Add some cream and bring to a simmer. Add some tomato paste to thicken it up. Season with salt and pepper and any herbs you want.
Lastly, the green beans. You can blanch them quickly and season them or blanch them then toss them really quick on high heat with soy sauce and sesame oil.
San Francisco Garlic Fries.
2 pounds russet potatoes, cut lengthwise into 3×1/3×1/3 batons
3 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
2 garlic cloves chopped (not minced)*
3 tablespoons chopped flat leaf parsley
• Plain Flour 600g
• Caster Sugar 300g
• Butter 100g
• Eggs 4
• Vanilla essence
• 1 sachet of Pane Degli Angeli or a similar instant leavening agent for desserts
• Alkermes Liquor
• Crema Pasticcera (• 500g whole milk • Half vanilla pod • 4 egg yolks • 120g caster sugar • 50g flour )
First of all prepare the Crema Pasticcera. In a saucepan, bring the milk slowly to the boil with the vanilla pod. Allow to cool slightly and remove the vanilla pod, scraping the seeds back into the milk. In a bowl whisk the egg yolks with the caster sugar. Sift the plain flour and mix thoroughly. Pour the milk onto the egg mix whisking continuously. Return to a clean pan and stir with a wooden spatula to the boil over a gentle heat until it starts to thicken, then using a whisk stir to ensure it is of a smooth texture. Place some clingfilm over the surface and chill. The clingfilm will prevent a skin from forming.
Grease an oven tray and preheat the oven to 180C. Put the eggs and sugar into a food mixer and whisk for about 10-15 minutes. Add the liquefied butter and the vanilla essence and continue to whisk to obtain a soft and creamy mixture. Sift the flour. Gently fold the flour into the egg mixture.
Make little dough balls (approx. 20 grams each) and place them onto the greesed oven tray. Cook for 7 minutes. Remove from the oven and leave to cool down a little bit. Make a little whole into each peach half, and fill one with Crema Pasticcera. Join the two halves together. Brush each peach with Alkermes liquor and sprikle generously with granulated sugar. Place the peaches in cupcake cases and put it in the fridge for a couple of hours before serving.
Pumpkin gingerbread cake with spiced cream cheese frosting
vanilla rose cupcake with chocolate truffle center.
vanilla almond cupcake with a piped buttercream rose.