1. Green Tea Green Smoothie Cubes
Ingredients:
Kale
Spinach
Other Assorted Greens as desired
1 Banana
1 cup water
1 Green Tea Tea Bag
Directions:Roughly cut up your greens and banana, discarding any stems and wash under running water. Add to bowl of your blender until loosely packed to the top rim.
Add about 1 cup of water to a small sauce pan and heat. Use hot water to brew tea about 1-3 minutes. Add Tea to blender; if you can only fill half way up blender, use ½ cup water etc.
Blend on high until smooth, then pour into 2 ice cube trays. Freeze for several hours or until overnight and ‘crack’ ice cubes out of tray into storage container. Keep frozen until needed.
Add a handful of Green Smoothie Cubes to your favourite smoothie recipes instead of normal ice cubes.

    Green Tea Green Smoothie Cubes

    Ingredients:

    • Kale
    • Spinach
    • Other Assorted Greens as desired
    • 1 Banana
    • 1 cup water
    • 1 Green Tea Tea Bag

    Directions:
    Roughly cut up your greens and banana, discarding any stems and wash under running water. Add to bowl of your blender until loosely packed to the top rim.

    Add about 1 cup of water to a small sauce pan and heat. Use hot water to brew tea about 1-3 minutes. Add Tea to blender; if you can only fill half way up blender, use ½ cup water etc.

    Blend on high until smooth, then pour into 2 ice cube trays. Freeze for several hours or until overnight and ‘crack’ ice cubes out of tray into storage container. Keep frozen until needed.

    Add a handful of Green Smoothie Cubes to your favourite smoothie recipes instead of normal ice cubes.

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    Scrambled Tofu Breakfast Wrap
Ingredients:
1/2 block firm or extra-firm tofu 
1/2 tbsp olive oil
1 clove garlic, minced
1 tbsp (or more) nutritional yeast
1/8 tsp (or less) of ground cumin
1/8 tsp salt
whole grain wraps (1 large, or 2 small sized wraps)
lettuce or baby spinach
sliced tomato
sliced avocado
Directions:Heat the olive oil over medium-high heat. Use your hands to break the tofu into large chunks. Add the tofu and garlic to the hot oil.  Cook, stirring occasionally, until the tofu is golden brown on all or most sides. As the tofu is cooking you can break up larger pieces of tofu with your wooden spoon.
Once the tofu is golden brown, add the nutritional yeast, cumin, and salt. Stir and continue cooking until the tofu absorbs the nutritional yeast.
Serve the scrambled tofu with a side of toast and some fresh fruit, or turn it into a breakfast wrap!
Lay a bed of lettuce in a line down the center of a whole grain wrap. Top with scrambled tofu, avocado and tomato. Try adding salsa, hummus, sriracha or vegan mayo to change it up.
Fold the sides of the wrap in and fasten with a toothpick.
Yields 1-2 servings

    Scrambled Tofu Breakfast Wrap

    Ingredients:

    • 1/2 block firm or extra-firm tofu 
    • 1/2 tbsp olive oil
    • 1 clove garlic, minced
    • 1 tbsp (or more) nutritional yeast
    • 1/8 tsp (or less) of ground cumin
    • 1/8 tsp salt
    • whole grain wraps (1 large, or 2 small sized wraps)
    • lettuce or baby spinach
    • sliced tomato
    • sliced avocado

    Directions:
    Heat the olive oil over medium-high heat. Use your hands to break the tofu into large chunks. Add the tofu and garlic to the hot oil.  Cook, stirring occasionally, until the tofu is golden brown on all or most sides. As the tofu is cooking you can break up larger pieces of tofu with your wooden spoon.

    Once the tofu is golden brown, add the nutritional yeast, cumin, and salt. Stir and continue cooking until the tofu absorbs the nutritional yeast.

    Serve the scrambled tofu with a side of toast and some fresh fruit, or turn it into a breakfast wrap!

    Lay a bed of lettuce in a line down the center of a whole grain wrap. Top with scrambled tofu, avocado and tomato. Try adding salsa, hummus, sriracha or vegan mayo to change it up.

    Fold the sides of the wrap in and fasten with a toothpick.

    Yields 1-2 servings

  3. Lemon Ricotta Cheese Stuffed French Toast Crepes
Ingredients:
2 large eggs
3/4 cup milk (I use 2%)
1 cup white whole wheat flour or whole wheat pastry flour or regular flour
3 tablespoons butter
1/4 teaspoons salt
1/2 cup water
1 1/2 cups whole milk ricotta cheese
4 ounces cream cheese, softened
3 tablespoons powdered sugar
4 whole eggs, divided
1/2 lemon, zest or more to your taste
1 tablespoon + 1 teaspoon vanilla extract
1 1/2 cups milk
1 teaspoon cinnamon (optional)
pinch of salt
butter, for the pan
Vanilla Stewed Strawberries
3 cups strawberries, quartered
2-4 tablespoons honey, depending on your tastes
1/4 cup water
1 vanilla bean, seed removed
coconut whipped cream
powdered sugar
fresh berries
Directions:Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside.
Combine 2 large eggs, 3/4 cup milk, 1/2 cup water, 1 cup white whole wheat flour or whole wheat pastry flour or regular flour, and 1/4 teaspoons salt in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined.
Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.
To assemble, begin with a medium bowl. Stir together the ricotta cheese, cream cheese, powdered sugar, 1 egg, lemon zest and 1 teaspoon vanilla extract until smooth. You may want to use a hand mixer for quicker mixing.
Lay a crepe flat on the counter and spread 1-2 tablespoons of the ricotta mixture on the end 1/3 of the crepe. Roll the crepe up and place it in a 9x13 inch baking dish. Repeat with the remaining crepes and ricotta filling.
In a bowl whisk together the milk, 3 eggs, 1 tablespoon vanilla extract, cinnamon (if using) and a pinch of salt. Pour the egg mixture over the crepes and turn the crepes so that all the egg mixture is covering the crepes. At this point, you can cover the dish and place it in the fridge overnight or continue on.
Melt 2 tablespoon butter in a large nonstick skillet over medium-high heat. Add 2-4 crepes to the skillet. Cook until bottoms are deep brown, 2 to 3 minutes, turn and repeat on the other side. Divide the French Toast Crepes among plates and serve with coconut whipped cream and the vanilla stewed strawberries (below).
Dust with powdered sugar and serve warm!
Vanilla Stewed Strawberries
Add the strawberries, honey, water and vanilla bean seeds + the reserved pod to a medium size sauce pot. Place the pot on the stove over medium high heat and bring to a boil, reduce the heat to a simmer and simmer for about 8 minutes. Using a slotted spoon scoop out the strawberries, leaving the liquid in the pot. Bring the liquid to a boil and boil until it reduces to about 1/3 or 1/4 cup. Turn the heat off and add the strawberries. Serve warm with the crepes.

    Lemon Ricotta Cheese Stuffed French Toast Crepes

    Ingredients:

    • 2 large eggs
    • 3/4 cup milk (I use 2%)
    • 1 cup white whole wheat flour or whole wheat pastry flour or regular flour
    • 3 tablespoons butter
    • 1/4 teaspoons salt
    • 1/2 cup water
    • 1 1/2 cups whole milk ricotta cheese
    • 4 ounces cream cheese, softened
    • 3 tablespoons powdered sugar
    • 4 whole eggs, divided
    • 1/2 lemon, zest or more to your taste
    • 1 tablespoon + 1 teaspoon vanilla extract
    • 1 1/2 cups milk
    • 1 teaspoon cinnamon (optional)
    • pinch of salt
    • butter, for the pan
    • Vanilla Stewed Strawberries
    • 3 cups strawberries, quartered
    • 2-4 tablespoons honey, depending on your tastes
    • 1/4 cup water
    • 1 vanilla bean, seed removed
    • coconut whipped cream
    • powdered sugar
    • fresh berries

    Directions:
    Add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside.

    Combine 2 large eggs, 3/4 cup milk, 1/2 cup water, 1 cup white whole wheat flour or whole wheat pastry flour or regular flour, and 1/4 teaspoons salt in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined.

    Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

    Heat a 12 inch non-stick pan. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/3 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Makes about 10 crepes.

    To assemble, begin with a medium bowl. Stir together the ricotta cheese, cream cheese, powdered sugar, 1 egg, lemon zest and 1 teaspoon vanilla extract until smooth. You may want to use a hand mixer for quicker mixing.

    Lay a crepe flat on the counter and spread 1-2 tablespoons of the ricotta mixture on the end 1/3 of the crepe. Roll the crepe up and place it in a 9x13 inch baking dish. Repeat with the remaining crepes and ricotta filling.

    In a bowl whisk together the milk, 3 eggs, 1 tablespoon vanilla extract, cinnamon (if using) and a pinch of salt. Pour the egg mixture over the crepes and turn the crepes so that all the egg mixture is covering the crepes. At this point, you can cover the dish and place it in the fridge overnight or continue on.

    Melt 2 tablespoon butter in a large nonstick skillet over medium-high heat. Add 2-4 crepes to the skillet. Cook until bottoms are deep brown, 2 to 3 minutes, turn and repeat on the other side. Divide the French Toast Crepes among plates and serve with coconut whipped cream and the vanilla stewed strawberries (below).

    Dust with powdered sugar and serve warm!

    Vanilla Stewed Strawberries

    Add the strawberries, honey, water and vanilla bean seeds + the reserved pod to a medium size sauce pot. Place the pot on the stove over medium high heat and bring to a boil, reduce the heat to a simmer and simmer for about 8 minutes. Using a slotted spoon scoop out the strawberries, leaving the liquid in the pot. Bring the liquid to a boil and boil until it reduces to about 1/3 or 1/4 cup. Turn the heat off and add the strawberries. Serve warm with the crepes.

  4. Lemon Scented Vanilla Cheesecake with Fresh Figs and Honey
Ingredients:
24 oz Farmers’s Cheese
3 large Eggs
1 cup Sugar
3 tbsp Semolina
Lemon zest from 1 lemon
Vanilla Bean seeds from 1 bean
Digestive biscuits or graham crackers, crushed for crust
1/4 cup Butter
Directions:Preheat your oven to 325 F/160 C
Zest the lemon and set aside. Crush the biscuits, then mix the crumbs with melted butter. Line the bottom of a 21″ springform pan with the crumbs and bake in the preheated oven for 10 minutes, set aside and cool.
Separate your egg yolks from the egg whites. Mix together farmer’s cheese, egg yolks, sugar, semolina, lemon zest and vanilla bean seeds with an electric mixer until well blended. In a separate bowl whip egg whites until soft peaks form and gently fold them into the cheese mixture.
Pour the mixture into your springform pan and set it inside a larger roasting pan filled with 1″ water. This technique called “bain marie” helps to evenly distribute heat when cooking delicate foods like cheesecakes and custards. I find it produces much lighter texture in cheesecakes as it infuses them with additional moisture which also helps with preventing cracks.
Bake at 320 F/160C  for 60-65 minutes until the edges are lightly browned and the centre is nearly set. Turn the heat off and leave in the oven for additional 20-30 minutes. If your cheesecake still cracks, don’t worry and cover it up with something pretty! Cool completely in the refrigerator.
I used fresh figs instead of dried fruits that are traditionally used in Easter Paskha and drizzled them with a touch of  dark and deep flavoured chestnut honey I brought from my last trip to Italy.

    Lemon Scented Vanilla Cheesecake with Fresh Figs and Honey

    Ingredients:

    • 24 oz Farmers’s Cheese
    • 3 large Eggs
    • 1 cup Sugar
    • 3 tbsp Semolina
    • Lemon zest from 1 lemon
    • Vanilla Bean seeds from 1 bean
    • Digestive biscuits or graham crackers, crushed for crust
    • 1/4 cup Butter

    Directions:
    Preheat your oven to 325 F/160 C

    Zest the lemon and set aside. Crush the biscuits, then mix the crumbs with melted butter. Line the bottom of a 21″ springform pan with the crumbs and bake in the preheated oven for 10 minutes, set aside and cool.

    Separate your egg yolks from the egg whites. Mix together farmer’s cheese, egg yolks, sugar, semolina, lemon zest and vanilla bean seeds with an electric mixer until well blended. In a separate bowl whip egg whites until soft peaks form and gently fold them into the cheese mixture.

    Pour the mixture into your springform pan and set it inside a larger roasting pan filled with 1″ water. This technique called “bain marie” helps to evenly distribute heat when cooking delicate foods like cheesecakes and custards. I find it produces much lighter texture in cheesecakes as it infuses them with additional moisture which also helps with preventing cracks.

    Bake at 320 F/160C  for 60-65 minutes until the edges are lightly browned and the centre is nearly set. Turn the heat off and leave in the oven for additional 20-30 minutes. If your cheesecake still cracks, don’t worry and cover it up with something pretty! Cool completely in the refrigerator.

    I used fresh figs instead of dried fruits that are traditionally used in Easter Paskha and drizzled them with a touch of  dark and deep flavoured chestnut honey I brought from my last trip to Italy.

  5. Grilled Strawberry Shortcake Skewers with Blueberry Glaze
Ingredients:For the Skewers:
1 pound cake, thawed if frozen
32 strawberries (2 pounds), hulled
2 tablespoons Mazola Corn Oil
2 tablespoons honey
For the Cream:
1 cup whipping cream
2 tablespoons granulated sugar
Zest of 1/2 lemon
For the Glaze:
1 1/2 cups powdered sugar
1 tablespoon whipping cream
1/2 teaspoon fresh lemon juice
1/4 cup blueberries, thawed if frozen
Directions:Prepare the grill for direct cooking over medium-low heat.
Slice the pound cake into slices, then cut each slice into cubes. In a small bowl combine the corn oil and honey until well combined.
Thread cake cubes and strawberries through skewers until they’re all gone. If using wooden skewers, be sure to soak the skewers in water for at least 1 hour before using. Lightly brush the oil and honey mixture all over the skewers. Set aside.
Beat the cream, sugar and zest in a bowl with an electric mixer until soft peaks form. Cover and chill until ready to use.
In the pitcher of a blender, combine all of the glaze ingredients. Blend on high until everything is well combined and smooth. Drizzle over the skewers before serving alongside the cream.
Grill the skewers for about 2 minutes per side, or until the cake is toasted and golden and the strawberries are slightly softened. Glaze and serve with cream.

    Grilled Strawberry Shortcake Skewers with Blueberry Glaze

    Ingredients:
    For the Skewers:

    • 1 pound cake, thawed if frozen
    • 32 strawberries (2 pounds), hulled
    • 2 tablespoons Mazola Corn Oil
    • 2 tablespoons honey

    For the Cream:

    • 1 cup whipping cream
    • 2 tablespoons granulated sugar
    • Zest of 1/2 lemon

    For the Glaze:

    • 1 1/2 cups powdered sugar
    • 1 tablespoon whipping cream
    • 1/2 teaspoon fresh lemon juice
    • 1/4 cup blueberries, thawed if frozen

    Directions:
    Prepare the grill for direct cooking over medium-low heat.

    Slice the pound cake into slices, then cut each slice into cubes. In a small bowl combine the corn oil and honey until well combined.

    Thread cake cubes and strawberries through skewers until they’re all gone. If using wooden skewers, be sure to soak the skewers in water for at least 1 hour before using. Lightly brush the oil and honey mixture all over the skewers. Set aside.

    Beat the cream, sugar and zest in a bowl with an electric mixer until soft peaks form. Cover and chill until ready to use.

    In the pitcher of a blender, combine all of the glaze ingredients. Blend on high until everything is well combined and smooth. Drizzle over the skewers before serving alongside the cream.

    Grill the skewers for about 2 minutes per side, or until the cake is toasted and golden and the strawberries are slightly softened. Glaze and serve with cream.

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    Cider Braised Apples and Cabbage
Ingredients:
2 tablespoons ghee
2 medium yellow onions
2 medium apples
1 medium head cabbage 
1 1/2 cups sweet apple cider
1 bay leaf
1/2 teaspoon unrefined sea salt
2 tablespoons apple cider vinegar
Directions:Melt the ghee in a large (12-inch) skillet over moderately high heat, then toss in sliced onion. Fry until translucent and a bit caramelized at the edges, 6 to 8 minutes. Stir in apples and fry until fragrant, a further 2 to 3 minutes. 
Reduce heat to medium, toss in chopped cabbage, stir well to bring the apples and onions to the surface, and cook for about 5 minutes.
Pour cider into the cabbage and apples, and toss in the bay leaf. Simmer, uncovered, for 30 to 35 minutes or until the cabbage and apples are soften and the liquid is largely evaporated. 
Sprinkle the dish with sea salt and stir in the apple cider vinegar. Continue cooking over medium heat for a further 2 to 3 minutes, then serve.

    Cider Braised Apples and Cabbage

    Ingredients:

    • 2 tablespoons ghee
    • 2 medium yellow onions
    • 2 medium apples
    • 1 medium head cabbage 
    • 1 1/2 cups sweet apple cider
    • bay leaf
    • 1/2 teaspoon unrefined sea salt
    • 2 tablespoons apple cider vinegar

    Directions:
    Melt the ghee in a large (12-inch) skillet over moderately high heat, then toss in sliced onion. Fry until translucent and a bit caramelized at the edges, 6 to 8 minutes. Stir in apples and fry until fragrant, a further 2 to 3 minutes. 

    Reduce heat to medium, toss in chopped cabbage, stir well to bring the apples and onions to the surface, and cook for about 5 minutes.

    Pour cider into the cabbage and apples, and toss in the bay leaf. Simmer, uncovered, for 30 to 35 minutes or until the cabbage and apples are soften and the liquid is largely evaporated. 

    Sprinkle the dish with sea salt and stir in the apple cider vinegar. Continue cooking over medium heat for a further 2 to 3 minutes, then serve.

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    Paprika-Bacon and Chocolate PancakesA Hello Delicious Original Recipe!
Ingredients: 
Boxed or pre-prepared Pancake batter
Milk
2-5 slices of bacon
1/2 tsp baking powder
2 tbsp Paprika
1 1/2 tsp unsweetened Cocoa Powder
Directions:Heat a skillet over medium heat. While heating, Roughly dice the bacon. Add to skillet and fry until crunchy. Remove from heat and set aside to drain.
In a bowl, mix pancake batter according to instructions (substituting milk for water), adding the cocoa powder and paprika, plus baking powder. Stir well, then add bacon and bacon drippings. Add more batter powder if necessary to correct batter consistency.
Using a combination of remaining bacon grease and melted butter, cook pancakes. Remove from heat, top with maple syrup, and serve.

    Paprika-Bacon and Chocolate Pancakes
    A Hello Delicious Original Recipe!

    Ingredients: 

    • Boxed or pre-prepared Pancake batter
    • Milk
    • 2-5 slices of bacon
    • 1/2 tsp baking powder
    • 2 tbsp Paprika
    • 1 1/2 tsp unsweetened Cocoa Powder

    Directions:
    Heat a skillet over medium heat. While heating, Roughly dice the bacon. Add to skillet and fry until crunchy. Remove from heat and set aside to drain.

    In a bowl, mix pancake batter according to instructions (substituting milk for water), adding the cocoa powder and paprika, plus baking powder. Stir well, then add bacon and bacon drippings. Add more batter powder if necessary to correct batter consistency.

    Using a combination of remaining bacon grease and melted butter, cook pancakes. Remove from heat, top with maple syrup, and serve.

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    Southern Drop Biscuits and Brown GravyA Hello Delicious! original recipe
Ingredients:
Original flavor ground Sausage
Pancake batter
1/2 cup Milk + some
1 small onion
5 cloves garlic (roughly half a medium bulb)
Coarse Sea Salt
Pepper
Parsley
Brown Gravy Packet + water
Butter
Directions:Preheat oven to 350 degrees Fahrenheit.
In a small skillet, heat butter to melt. Roughly chop half a small onion and 5 or so bulbs of garlic, and saute on medium-low heat.
While the mixture is sauteing, prep the pancake batter for drop biscuits following directions on the package. If no directions are available, use 1 cup of batter + 1/2 cup milk per every 4 biscuits you wish to make for a basic ratio.
When mixture is cooked until onions are soft, remove from heat and add to the batter. Fold in along with 1 tsp coarse sea salt, 1 tsp pepper, and 2 tsp parsley. Mix well- adding more milk or batter powder as necessary until a dough-like consistency is reached. The dough should not be too sticky or wet.
Using the same skillet you used for the onion and garlic, use the half pound of Sausage to create meatballs equal to the number of biscuits you will be making (8 biscuits = 8 meatballs). Brown on all sides in the pan, then cover to steam until cooked through. Make sure to turn occasionally while steaming.
Line a baking sheet with a thin layer of butter or oil (or use wax paper). Place approximately 1 tbsp of the biscuit batter for every biscuit you plan on making (6 biscuits  6 tbsps batter), spacing the dolops equa width apart from one another.
When sausage balls are finished, remove from heat and use the spoon to place 1 sausage ball on each of the dollops you just made on the pan. Cover each one with the remaining biscuit batter making sure to cover all sides of the sausage balls so that they are in the center of the biscuits when cooked.
Place rack in the oven and cook for 10 minutes or until golden brown.
While biscuits are baking, prepare the brown gravy as per the package directions. Remove biscuits from oven when finished, plate, and top with gravy.
Enjoy!

    Southern Drop Biscuits and Brown Gravy
    A Hello Delicious! original recipe

    Ingredients:

    • Original flavor ground Sausage
    • Pancake batter
    • 1/2 cup Milk + some
    • 1 small onion
    • 5 cloves garlic (roughly half a medium bulb)
    • Coarse Sea Salt
    • Pepper
    • Parsley
    • Brown Gravy Packet + water
    • Butter

    Directions:
    Preheat oven to 350 degrees Fahrenheit.

    In a small skillet, heat butter to melt. Roughly chop half a small onion and 5 or so bulbs of garlic, and saute on medium-low heat.

    While the mixture is sauteing, prep the pancake batter for drop biscuits following directions on the package. If no directions are available, use 1 cup of batter + 1/2 cup milk per every 4 biscuits you wish to make for a basic ratio.

    When mixture is cooked until onions are soft, remove from heat and add to the batter. Fold in along with 1 tsp coarse sea salt, 1 tsp pepper, and 2 tsp parsley. Mix well- adding more milk or batter powder as necessary until a dough-like consistency is reached. The dough should not be too sticky or wet.

    Using the same skillet you used for the onion and garlic, use the half pound of Sausage to create meatballs equal to the number of biscuits you will be making (8 biscuits = 8 meatballs). Brown on all sides in the pan, then cover to steam until cooked through. Make sure to turn occasionally while steaming.

    Line a baking sheet with a thin layer of butter or oil (or use wax paper). Place approximately 1 tbsp of the biscuit batter for every biscuit you plan on making (6 biscuits  6 tbsps batter), spacing the dolops equa width apart from one another.

    When sausage balls are finished, remove from heat and use the spoon to place 1 sausage ball on each of the dollops you just made on the pan. Cover each one with the remaining biscuit batter making sure to cover all sides of the sausage balls so that they are in the center of the biscuits when cooked.

    Place rack in the oven and cook for 10 minutes or until golden brown.

    While biscuits are baking, prepare the brown gravy as per the package directions. Remove biscuits from oven when finished, plate, and top with gravy.

    Enjoy!

  9. Saffron and Mango Icecream
Ingredients:
1 cup mango puree
Saffron
1 t vanilla 
1 cup heavy cream
6 eggs yolks
¾ cup sugar
2 cups buttermilk
Directions:Whisk the egg yolks and sugar in a bowl until light and smooth (It may look like that after a few seconds but don’t be fooled, keep whisking).
In a saucepan heat the cream, stirring occasionally to keep it from burning. Don’t let it boil, when it bubbles a bit on the side add a big to the bowl with the egg yolks and sugar, whisking it around to temper it. Add this mixture back into the cream pot and whisk until completely mixed.
Grab a wooden spoon stir it occasionally until it begins to thicken (You can tell because when you put half the spoon in the mixture it is a thicker color, and when you drag your finger across the spoon the line through stays defines- so make it a custard). Remember not to increase the heat to speed it up, have patience my young grasshopper.
Pour the custard into a big bowl, add the buttermilk, mango puree, vanilla and several strings of saffron. Mix this up and stick it in the freezer. I gave up on my ice-cream maker, it’s just not working for me. So forget about it in the deep freeze for a few hours.
Once frozen, let it thaw for a while and serve it up with a few more pieces of saffron on the top. Saffron is a light flavor so if you munch through a thread it won’t overwhelm your mouth.
Congratulations, you are now a lv 82 chef.

    Saffron and Mango Icecream

    Ingredients:

    • 1 cup mango puree
    • Saffron
    • 1 t vanilla 
    • 1 cup heavy cream
    • 6 eggs yolks
    • ¾ cup sugar
    • 2 cups buttermilk

    Directions:
    Whisk the egg yolks and sugar in a bowl until light and smooth (It may look like that after a few seconds but don’t be fooled, keep whisking).

    In a saucepan heat the cream, stirring occasionally to keep it from burning. Don’t let it boil, when it bubbles a bit on the side add a big to the bowl with the egg yolks and sugar, whisking it around to temper it. Add this mixture back into the cream pot and whisk until completely mixed.

    Grab a wooden spoon stir it occasionally until it begins to thicken (You can tell because when you put half the spoon in the mixture it is a thicker color, and when you drag your finger across the spoon the line through stays defines- so make it a custard). Remember not to increase the heat to speed it up, have patience my young grasshopper.

    Pour the custard into a big bowl, add the buttermilk, mango puree, vanilla and several strings of saffron. Mix this up and stick it in the freezer. I gave up on my ice-cream maker, it’s just not working for me. So forget about it in the deep freeze for a few hours.

    Once frozen, let it thaw for a while and serve it up with a few more pieces of saffron on the top. Saffron is a light flavor so if you munch through a thread it won’t overwhelm your mouth.

    Congratulations, you are now a lv 82 chef.

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    Winter Vegetable Soup with Smoked Trout
Ingredients:
1/2 small celery root, peeled and sliced (1 cup)
2 medium parsnips, peeled and sliced (2 cups)
1/2 small rutabaga, peeled and sliced (1 cup)
1 quart chicken broth
1 bay leaf
1/4 teaspoon freshly ground nutmeg, plus more for garnish
Kosher salt and freshly ground black pepper
1/3 cup sour cream
1 teaspoon lemon juice
4 ounces smoked trout, pulled apart into pieces
Toasted and buttered country bread slices, for serving
Directions:Combine vegetables, chicken broth, bay leaf, and nutmeg in a medium saucepan and season with salt and pepper. Bring to a boil and reduce heat to medium to simmer until vegetables are tender, 15 minutes. Remove bay leaf. Using an immersion blender (or standard blender, working in batches), puree soup until smooth. Stir in sour cream and lemon juice. Serve soup topped with trout pieces alongside crusty bread.

    Winter Vegetable Soup with Smoked Trout

    Ingredients:

    • 1/2 small celery root, peeled and sliced (1 cup)
    • medium parsnips, peeled and sliced (2 cups)
    • 1/2 small rutabaga, peeled and sliced (1 cup)
    • quart chicken broth
    • bay leaf
    • 1/4 teaspoon freshly ground nutmeg, plus more for garnish
    • Kosher salt and freshly ground black pepper
    • 1/3 cup sour cream
    • teaspoon lemon juice
    • ounces smoked trout, pulled apart into pieces
    • Toasted and buttered country bread slices, for serving

    Directions:
    Combine vegetables, chicken broth, bay leaf, and nutmeg in a medium saucepan and season with salt and pepper. Bring to a boil and reduce heat to medium to simmer until vegetables are tender, 15 minutes. Remove bay leaf. Using an immersion blender (or standard blender, working in batches), puree soup until smooth. Stir in sour cream and lemon juice. Serve soup topped with trout pieces alongside crusty bread.

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