Quick and Easy Cheese Sticks & Pastry Folding Hacks recipes in photo

Pastry Folding Hacks

 

 

&

 

 

Quick and Easy Cheese Sticks

 

 

Greek Potatoes

Ingredients

8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)

4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)

¹⁄₂ cup olive oil

1 cup water

1 tablespoon dried oregano (get the Mediterranean, it's the best!)

1 lemon, juiced

sea salt

fresh coarse ground black pepper


Directions

Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!

Put all the ingredients into a baking pan large enough to hold them.

Season generously with sea salt and black pepper.

Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.

The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.

Bake for 40 minutes.

When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.

Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.

This will take about another 40 minutes.

Do not be afraid of overcooking the potatoes- they will be delicious.

Tater Tot Potato Skins

Ingredients

32 ounces tater tots (thawed)

1 cup shredded cheese

¹⁄₂ cup sour cream

¹⁄₂ cup chives, diced

¹⁄₂ cup bacon, crisp and chopped


Directions

Use a wooden tool (like the end of a Pampered Chef spoon) to push a thawed tater tot into a greased mini muffin pan.

Sprinkle shredded cheddar cheese on each tater tot.

Bake at 350 -400 until cheese is melted and bubbly and tater tots are a little browned.

Serve with sour cream, bacon bits and chives on the side.

Asparagus and Tomato Skewers with Honey Mustard-Horseradish Sauce

Ingredients


1/4 cup Dijon mustard

1/4 cup clover honey

3 tablespoons prepared horseradish, draibed

2 tablespoons finely chopped fresh mint leaves

Salt and freshly ground black pepper

1 pint cherry tomatoes on the vine

Wooden skewers soaked in water

1 pound asparagus, trimmed

Olive oil



Directions

Preheat the grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.

Thread the tomatoes onto skewers and put them into a large bowl. Add the asparagus and drizzle with a little oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. Serve hot or at room temperature.

Recipe courtesy of Bobby Flay

 

This Is What Will Happen When You Eat Breakfast After An Hour Of Waking

Eating breakfast within an hour of waking seems to be common sense, but some of us might do it after a commute to the office or even after arriving at the office.  Or we may be part of the 10-30% of people who skip breakfast entirely.

We all have our excuses why we don’t eat breakfast immediately after waking.  We may be pressed for time or we’re just not hungry.  But the benefits of eating breakfast within the first hour of waking are really great. If you can do so, every day it’d be a productive and happy one.

When you eat within one hour of waking your blood sugar and insulin levels become regulated and you kick-start your metabolism.

If you’re looking to lose weight or even maintain your weight eating breakfast within the first hour allows the body to immediately regulate insulin and blood sugar levels and kick-start your metabolism. When your blood sugar and insulin levels are regulated the body has the necessary energy resources to power you throughout your day.
When you sleep your metabolism naturally slows down because your body has fewer requirements. By eating breakfast within the first hour of waking you give your metabolism a jump start by initiating thermogenesis (the metabolic process of digesting and transporting food). To keep your metabolism running at full capacity you must eat frequent meals, beginning with eating breakfast within the first hour of waking.

Studies have found eating within one hour of waking improves your mood and cognition for the day.

Some research suggests eating within an hour of waking improves your mood by feeding your brain immediately.  Thus in turn, allows for improved clarity, memory and cognitive ability.

Think of skipping breakfast as running a car low on gas.  The car is low on energy and it doesn’t perform efficiently.  Food is fuel for your body. By fueling your body within an hour of waking it prevents you from feeling tired and irritable throughout your day.

Roast Beef Horseradish Spirals

Ingredients

1 (8 ounce) package cream cheese, at room temperature

2 green onions, chopped about 1/2 cup

¹⁄₄ cup chopped fresh parsley

2 tablespoons prepared horseradish, drained

¹⁄₄ teaspoon salt

¹⁄₄ teaspoon garlic powder

8 ounces deli roast beef, sliced

2 10-inch flour tortillas, cheese flavoured are nice

Directions

Combine first 6 ingredients.

Place the two tortillas on work surface, spread half of cheese over each, top each with half of the roast beef slices, leaving a 1/2 inch border around edges.

Roll up, wrap tightly in plastic wrap.

Refrigerate until firm, 30 minutes or up to 1 day ahead.

cut diagonally into 1/2 inch slices and serve.

Deviled Eggs

Ingredients

6 large hard-boiled eggs

  salt and black pepper

2 tablespoons real mayonnaise

1 teaspoon prepared yellow mustard

2 diced gherkins

1 sliced jalapeno

paprika


Directions

Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.

Remove yolks from whites and place in a small round bowl.

Mash yolks with a fork into fine pieces.

Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.

Stir mixture until creamy.

Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.

Squeeze mixture out of corner of bag into egg white halves.

Sprinkle tops of filled deviled eggs with paprika.

Chill in refrigerator 1 to 2 hours or until cold before serving.

Iced Berry Terrine

Ingredients

1 large Madeira sponge cake

 30g each ripe strawberries, blueberries, raspberries

 2 litres vanilla ice cream, slightly softened

For the topping:

 250g frozen raspberries

 200g fresh or frozen blueberries

 200g sliced strawberries

 1 tablespoons icing sugar

Method

1. Line a 900g loaf tin with cling film, making sure it overlaps the sides of the tin so that you can fold it over the dessert.

2. Place a layer of vanilla ice cream onto the base of the tin, and on top of that place a few thin slices of sponge cake.

3. Cover with a row of strawberries, next to that a row of blueberries, and next to that a row of raspberries.

4. Cover the berries with vanilla ice cream, and continue layering as before till the loaf tin is full.

5. Press down firmly to make sure you seal all the holes.

6. Fold the cling film over the top.

7. Place the tin in the freezer and freeze till really hard.

8. Remove the terrine from the freezer 15 minutes before you want to serve it.

9. Dip quickly in warm water, and unmould it onto a platter.

10. On a platter topped with the berries, and a good shake of icing sugar.

Tip: For easier slicing, dip your knife in hot water.

Spicy Arrabiata Penne

Ingredients

Salt and freshly ground black pepper

 1 pound penne rigate (penne pasta with ridges)

 1/4 cup olive oil

 3 cloves garlic, chopped

 One 26.42-ounce container chopped tomatoes

 1/2 teaspoon red chilli flakes

 1/2 teaspoon Italian seasoning

 6 leaves fresh basil, chopped, plus more for garnish

 Block of Parmigiano-Reggiano, for garnish

Method

Bring a large pot of water to a boil. Add salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chilli flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.

Vietnamese Fresh Prawn Summer Rolls

Ingredients

12 x ripe paper wrappers (each about 7.5cm x 15cm)

 36 cooked peeled tiger prawns (deveined)

 12 saw tooth coriander leaves

 1 cucumber, julienned

 1 carrot, peeled and julienned

 2 spring onions, julienned

 Handful of fresh Vietnamese hot mint leaves

 Handful of fresh coriander leaves

 Handful of fresh perella

 Handful of fresh sweet Thai basil

 Vietnamese dipping sauce (nuoc cham), to serve

 3 large cooked prawns peeled and deveined

Method

Most large supermarkets now stock oriental ingredients, such as rice paper wrappers. Keep them as a store-cupboard ingredient as they are great for a last minute starter or snack – all you do is soak them in hot water and fill with your favourite ingredients. Just be careful when handling them as they tear quite easily, particularly if you try and over fill them.

1. Place the rice paper wrappers in a heatproof bowl and cover with hot water, then leave to soak or 5 minutes until soft and pliable or prepare according to packet instructions.

2. Drain the rice papers on a clean tea towel and lay a saw tooth coriander leaf up the middle of each one, trimming down the herb as necessary to fit. Arrange 3 prawns on each one and then scatter over the cucumber, carrot and spring onions. Finish each one with a couple of leaves of Vietnamese hot mint, coriander, perella and sweet Thai basil. Make sure you don’t over-fill the papers as they may split if you do.

3. Fold the side of each rice paper in, then roll up to make a neat cylindrical shape. Serve immediately with the herby Vietnamese dipping sauce.

Double Cheeseburger

A homemade version of the very popular In-N-Out Burger™ burger.
   

Ingredients

1 pound ground beef, split into 4-oz.                                                                                                  

patties                                                                                                 

Burger buns                        

Fresh tomato                                                                                                 

 Fresh lettuce                                                                                                 

White onion, sliced thin                                                                                                 

American cheese                                                                                                 

Neutral oil, for cooking                                                                                                 

Salt and pepper                                                                                                 

          

Burger Sauce:            

1/4    cup mayonnaise                                                                                                 

2       tablespoon ketchup                                                                                                 

1      tablespoon sweet pickle relish                                                                                                 

        Dash of Worcestershire sauce        

Directions

• 1 For the burger sauce, whisk the sauce ingredients together and store in the fridge until needed.
• 2 Divide ground beef into 4 thin patties (4 oz. each). They should be thin, so they cook quickly.
• 3 In a large skillet or on a griddle over medium-high heat, add a drizzle of neutral oil and add the beef patties. Press down on patties gently, so they form a crust on the bottom. Cook for about 3 minutes. Season patties with salt and pepper.
• 4 Flip patties and cook for another 2-3 minutes to finish cooking patties. Top each patty with American cheese.
• 5 To assemble burgers, toast the buns and smear a big spoonful of burger sauce on the bottom bun. Top with tomato, lettuce, one cheese slice, a slice of onion, a second patty, and the bun topper.
• 6 Optionally, wrap up the burger in parchment paper to help prevent dripping! Eat immediately!

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Roasted Strawberry, Brie and Chocolate Grilled Cheese Sandwiches

Do you have a favorite diner meal? Mine's a grilled cheese sandwich, every time. And I'm talking basic here: American cheese, white bread, paper cup of slaw on the side, please.

But that doesn't mean that I can't fancy things up every now and again. And when I do, I go ALL IN!

This grilled cheese? It's beyond. So rich, delicious and indulgent, and miles above its diner counterpart. We're talking grilled cheese as dessert.

It starts with roasted strawberries. Have you ever roasted strawberries? You need to roast some strawberries. Just like veggies, roasting concentrates the berries' natural juices, making them even sweeter and more flavorful.

They soften a bit in the oven too, making them easier to layer on your sandwich.

I paired these gorgeous berries wit
h some sliced brie and chopped bittersweet chocolate. A quick run on the stovetop and you've got a dessert that will blow your guests' minds.

Or just treat yourself one rainy spring afternoon – you deserve it.

 

You can follow the recipe below, and then experiment with some variations. You can eliminate the chocolate and swap in some turkey for a tasty lunch. Or swap out the chocolate for torn basil or arugula leaves, cut the sandwiches into bite-size pieces and serve as an appetizer. And of course a dollop of Nutella would work wonders, too.

I made double the amount of strawberries needed because I love to have them on hand—and I think you will too. They are lovely spooned over ice cream or frozen yogurt, swirled into a granola parfait or even as a topping on some simply grilled chicken breasts. Toss them with a salad, or serve them with your pancakes or waffles for a next-level breakfast.

Recipe: Roasted Strawberry, Brie and Chocolate Grilled Cheese Sandwiches
Yields: 2 sandwiches (can be doubled)

Ingredients:

• 8 ounces strawberries, hulled and halved
• 1 ½ teaspoons sugar
• 1 ½ teaspoons balsamic vinegar
• ½ teaspoon vanilla
• pinch each salt and pepper
• 4 slices sourdough bread
• 2 – 3 tablespoons softened butter
• 4 ounces brie, sliced
• 2 ounces bittersweet chocolate, chopped

Directions:

1. Roast the strawberries: Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Toss the strawberries in a bowl with the sugar, balsamic vinegar, vanilla, salt and pepper. Place on your prepared baking sheet and bake for 25 minutes. You want the strawberries softened but not mushy. Let cool slightly.
3. Preheat a large griddle or saute pan over medium heat. Butter one side of each of the bread slices. Take one slice and place it buttered side down on your work surface. Top with half the brie, half the chocolate and half the strawberries. Top with another slice of bread, buttered side up. Repeat with the remaining ingredients.
4. Place the sandwiches on your heated pan and cover with a large lid (or a piece of tin foil). Cook for 3 to 4 minutes (checking occasionally), till golden brown. Carefully flip and continue cooking till golden brown on the other side. Remove from pan and serve immediately.

 

14 Signs You’re Not Drinking Enough Water

There’s not much in this world more refreshing than a tall, ice-cold glass of wa
ter. I don’t think there’s anyone alive that can deny that sometimes, a simple glass of water can be more satisfying than a cup of coffee or a can of soda. Despite this, too many of us don’t drink enough water on a daily basis. By depriving ourselves of the world’s most natural resource, we are continuously damaging our bodies. If you experience any of the following, you can improve your situation by starting with a glass of H2O.

 

1. Your Mouth is Dry

This seems pretty obvious, but the ramifications might not be so. Of course, any time you feel that sticky, nasty feeling in your mouth, you’d obviously reach for some sort of liquid. But sugary drinks are only a temporary solution to a larger problem. Drinking water lubricates the mucus membranes in your mouth and throat, which will continue to keep your mouth moist with saliva long after that first sip.

2. Your Skin is Dry

Your skin is your body’s largest organ, so of course it needs to stay hydrated. In fact, dry skin is one of the earliest signs of full-on dehydration, which can lead to much larger problems. A lack of water means a lack of sweat, which leads to a body’s inability to wash away excess dirt and oil accumulated throughout the day. If you want to stave off breakouts, your first recourse should be to drink more water.

 3. You’re Overly Thirsty

We went over dry mouth already, but thirst goes beyond a desert-like tongue. Anyone who’s ever had a hangover can tell you that, upon waking up, your body just can’t get enough water. Alcohol dehydrates the entire body, and drinking water sends “YES PLEASE!” signals to the brain until your fluid levels get back to baseline.  Listen to what your body is telling you; it knows what it’s talking about!

4. Your Eyes Are Dry

By now it should be clear that drinking water affects more than just your mouth and throat. A lack of water intake leads to dry, bloodshot eyes (again, think of that last pounding hangover). Without water in the body, your tear ducts dry up. If you’re thinking “So what if I can’t cry?”, realize that this could cause much more harm to your eyes, especially if you wear contacts on a daily basis.

5. You Experience Joint Pain

Our cartilage and spinal discs are made up of about 80% water. This is an absolute necessity to keep our bones from grinding against each other with every step we take. By keeping your body hydrated, you ensure that your joints can absorb the shock of sudden movements, such as running, jumping, or falling awkwardly.

6. Your Muscle Mass Decreases

Your muscles, also, are comprised mostly of water. Obviously, less water in the body means less muscle mass. Drinking water before, during, and after a workout not only keeps you hydrated and comfortable, it also brings water to the right places in your body, and decreases the chance of developing inflammation and soreness related to exercise and weightlifting.

7. You Stay Sick Longer

Drinking water allows your body to continuously flush out toxins. Your organs work to filter our certain waste products like a machine, but if you don’t fuel the machine with water, it cannot work properly. What ends up happening in a dehydrated body is organs start to pull water from stored areas like your blood, which leads to a whole new set of problems.

8. You Feel Fatigued and Lethargic

As we just mentioned, when a body is dehydrated it “borrows” water from your blood. A lack of properly hydrated blood leads to a lack of oxygen being brought throughout the body. Of course, a lack of oxygen leads to sleepiness and outright fatigue. A lack of stamina means you”ll start to experience that 2PM crash earlier and earlier in your day (and remember, coffee won’t help in the long run).

9. You Experience Hunger Pangs

When you’re dehydrated, your body might start to think it needs some food. This happens throughout the day, and overnight when you wake up craving that midnight snack. However, eating food creates more work for your body, whereas drinking water purifies and your organs and supplies it with the fuel it needs to go through the other processes a body goes through.

10. You Experience Digestive Problems

We spoke before about the mucus in our mouth and throat, and how keeping hydrated allows the membrane to function correctly. This also applies to the entire digestive system. Without proper hydration, the amount and strength of mucus in the stomach lessens, allowing stomach acid to do some major damage to your insides. This leads to what we commonly refer to as heartburn and indigestion.

11. You Experience Constipation

Like we said, staying hydrated helps lubricate the digestive system. During the process of dehydration, the colon uses up the water that would have been used by the intestines in the next step of the digestive process. Without going into too much detail, I’ll let you figure out what a lack of lubricant in the intestines leads to.

12. You Experience Reduced Urination

Believe it or not, if you’re not taking a trip to the restroom 4-7 times a day, you’re probably not drinking enough water. And when you do go #1, it should be a light yellow or clear color. If it’s a darker yellow, your body is telling you it’s lacking proper hydration. In extreme cases, dehydration can lead to urinary tract infections, in which case you should consult a doctor right away.

13. You Experience Premature Aging

The amount of water our bodies retain naturally decreases as we age. Obviously, what this means is that, as we get older, we should consciously increase our water intake. While premature aging is more evident on the outside, the damage it does to our insides will ultimately be felt over time. To decrease the risk of running your body raw, it’s important to continue to drink water throughout your lifetime.

14. You’re Reading This And Have Gotten This Far

I drink water all the time. I almost always have a glass or bottle of water next to me, whether I’m working, working out, or vegging out in front of the TV. If you clicked on this article, chances are you thought to yourself “Hm, I don’t think I drink enough water.” So if you don’t think you do, pour a glass right now! Don’t overdo it, of course, but if you’re not getting the recommended amount (which is higher than you’d think), there’s no harm in drinking more. Now if you’ll excuse me, all this typing has made me thirsty.

High Protein Diet: The Best Weight Loss Diet For Meat Lovers

If you work out or visit health sites on the web, chances are good that you have prob
ably come across a lot of people promoting a high protein diet as a way to lose weight and build up muscle. And you’re also probably wondering if these diets really work — or even if they are safe.

If you want to know more about weight loss, you can’t miss the following article that provides all useful tips you need:

Just What is a High Protein Diet?

A high protein diet is one which emphasizes the consumption of high-protein foods (both from plants and animals) in order to replace some of the calories that you spend on carbohydrates during the day. While there are many variations of this diet, some of the most popular examples of this include the Atkins, the Paleo, the Dukan and the Zone diets.  All of these have gained some serious attention in the media in recent years.


What Foods Can You Eat?

A high protein diet does allow some variety of foods (though such diets are not as broad-based as many other diets). While there is a lot of variation in what these diets will allow, some of the most common recommendations include:

• Meat, including beef, pork, poultry, fish and seafood
• Eggs
• Dairy products
• Nuts and seeds
• Non-starchy vegetables (like broccoli, asparagus, bell peppers or leafy green vegetables)
• Oils like olive oil
• Some fruits (though not all allow fruits)

What Foods Should You Avoid?

Again, there is a lot of variation in what high protein diets will allow or forbid. However, some of the most common foods that these eating programs avoid include:

• Grains, including both refined and whole grain products (this includes all foods made from or with wheat, corn, rice or other grains)
• Sugar and natural sugar substitutes like molasses, honey or maple syrup
• Starchy vegetables (like potatoes, sweet potatoes or corn)
• Legumes (like peas, beans or lentils)
• Most or all fruits

As you can see from the list above, some versions of these high protein diets can be very restrictive — which can make them harder to follow in the long term. However, as you will see from the following section, there are very good reasons why these foods are restricted in regards to weight loss.


What are the Pros of a High Protein Diet?

To begin with, there do seem to be a number of advantages to a high protein diet. They can help you if you are bodybuilding or working out since a lot of protein is necessary to build up muscles and achieve a lean and toned body.  Proteins are the building blocks of muscles and if you are working out a lot or just very physically active, you will need the protein to support this muscle growth and develop lean body mass.
These diets have also been proven to help you shed extra pounds – and since obesity is a growing problems not only the U.S. but around the world, this can offer people a way to achieve their weight loss goals.

How does it work?

It’s actually fairly simple. Your body can use carbohydrates or fats for fuel.  If given the choice, it will burn carbs first because they are easier and quicker to break down into glucose. But when you eat a diet that restricts carbohydrates — like those found in starchy vegetables, grain-based products, sugars and legumes — your body turns from carbs and begins to burn fat instead.  This is why weight loss on a low carb diet can be quite rapid.  There have been several studies done where low carb, high protein diets were more effective for weight loss than were diets that were low in fat and allowed moderate carb intake.


What Drawbacks Should You Be Aware Of?

However, there are some drawbacks that people should be aware of before deciding on this kind of diet. In some cases, restrictions on certain foods are so severe that they can lead to malnutrition and to low levels of certain nutrients (like most essential vitamins and minerals) in the body. Also, it is a diet which can be low in fiber if not followed carefully — and this can lead to problems like constipation and even colon cancer in the long run. Lots of protein can also be tough on the kidneys and can make it easier to form painful kidney stones.

However, there are ways to reduce these risks.  Making sure that you are eating plenty of low-carb but high-fiber vegetables  (like cauliflower, asparagus, or leafy green vegetables, for instance) can help you get enough fiber while still sticking to your plan. Also, if your eating plan is really restrictive, talk to your doctor about which dietary supplements might be helpful to avoid any nutrient deficiencies. These two simple steps can make any high protein diet much safer.

In short, while there many proven benefits to a high protein diet, including weight loss and the building of muscle mass, there are some health risks to take into consideration, too. If you are someone with a history of kidney or heart disease, you should definitely discuss it with your doctor before beginning this kind of diet. However, that same advice applies to any eating program. And for many people who are struggling to shed extra pounds, high protein diets can help them to achieve weight loss goals and lead an overall healthier life.

Best Burger Recipes

Ingredients

 

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)

Kosher salt and freshly ground black pepper

1 1/2 tablespoons canola oil

4 slices cheese (optional)

4 hamburger buns, split; toasted, if desired

 

Method

 

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.

IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.

Sandwich the hot burgers between the buns and serve immediately.

Recipe courtesy of Bobby Flay

Brain Food – Brain power

As fall approaches and summer vacations come to an end, it’s time to get our brains ready to work at optimal levels for work and/or school. What better way to prepare for the months ahead than to stock up on brain food – foods that boost brain function by helping to increase concentration, boost memory, support sensorimotor skill and development, and help us stay calm when stressed.

Although it sounds like a tasty appetizer for zombies, brain food affects children and adults alike, whether it’s needed for school or work, brain food can help in keeping your brain focused and nourished throughout the day for optimal performance.

Research reveals that what you eat affects your brainpower – how much information you retain, how well you perform day to day tasks, and how well you remember names and vocabulary. Improved brain function and academic success follows healthy lifestyles. Starting the day off with a power-packed breakfast is a perfect place to start for a productive work or school day. A healthy breakfast helps us to be more alert, become more engaged, stay focused, and solve more complex problems. Not only does healthy eating improve brain function to do well in work or school, but eating those healthy meals and snacks together at the table also contribute to academic success.

Avoid the afternoon slump and power through the day with these brainpower-boosting foods:

–          Whole grains. The brain is dependent on glucose (simple sugars) for fuel and relies on a steady stream of energy. The steady supply of glucose provided by whole grains improves alertness, concentration, and memory. Try to include brown rice, whole wheat, barley, oats and other whole grains to obtain the benefits of these healthy brain foods.

 

–          Blueberries/berries.  They may be small, but they are packed with powerful antioxidants that protect the brain from neurological damage, which promote strong cognitive function. Add at least cup of berries (blueberries, blackberries, strawberries, etc.) a day.

 

–          Wild salmon. Rich in omega-3 essential fatty acids, which are essential for brain function and also contain anti-inflammatory substances.

 

–          Nuts and seeds. This healthy snack is a good source of vitamin E and essential fatty acids that help to enhance brain function. Sunflower seeds in particular contain an important amino acid that helps to keep the brain alert and enhance mood, creating an attitude that is ready for learning.

 

–          Avocados. This fatty fruit is almost as good as blueberries in promoting brain health. They are high in monounsaturated fat, which contributes to healthy blood flow, leading to a healthy brain. This fruit is also known to lower blood pressure, which also promotes brain health.

 

–          Beans. This powerful brain food also contains omega 3 fatty acids that support brain growth and function. In addition, the complex carbohydrates and protein in beans help keep brain function level throughout the day.

 

–          Vegetables. Vegetables are packed with fuel for healthy brain function and are high in the antioxidant protective vitamins (Vitamin C, Vitamin E, and beta-carotene) that help protect brain cells from damage. Lean towards dark green leafy greens like spinach or collard greens, carrots, kale, broccoli, and brightly colored vegetables like red cabbage, sweet potatoes, pumpkin, and tomatoes.

 

–          Water. Cognitive ability depends on proper hydration and even mild dehydration effects brain function. Plenty of water is needed to keep the brain hydrated and helps to regularly keep minds sharp and clear.

 

Try packing some of these nutrient packed combinations as snacks to help keep you alert and focused throughout the day:

 

–          Whole grain cereal trail mix consisting of your favorite whole grain cereal, dried fruit, and chopped nuts/seeds.

–          Peanut butter and toast

–          Hummus and your favorite veggies

–          Chips and salsa

–          Low fat yogurt mixed with your favorite fruits and chopped nuts/seeds.

Green masala butternut squash curry

Ingredients

40lg coriander

20g mint, stems removed

2 green chillies,   sliced

 

4 garlic cloves

 

2cm ginger, peeled

 

400ml can coconut milk

 

1 tsp garam masala

 

1 tsp ground turmeric

 

500g butternut squash, peeled and cut into even-sized pieces

 

150g green beans, ends trimmed

 

cooked basmati rice

 

extra coriander, to serve

 

mango chutney, to serve

 

Method

 

Put the herbs, chillies, garlic, ginger and coconut milk in a blender and blend until completely smooth and bright green. (You can use a food processor, but a blender will make a smoother purée because it has four blades rather than two.)

 

Pour the mixture into a medium saucepan and add the spices and 1 tsp salt. Bring to a simmer, add the squash and cook until soft – about 25 mins. Meanwhile, blanch the beans in boiling water, then drain and rinse in cold water – this keeps them perfectly cooked. Add them to the curry just before serving to warm them through. Serve with warm rice, extra coriander and chutney.

Lasagne alla Besciamella

Ingredients

For the meat ragu:
3 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
2 cloves garlic, pushed through a press
1 pound ground beef
2 links sweet Italian sausage, casings removed
2 links hot Italian sausage, casings removed
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon dried oregano
Freshly ground black pepper
Three 26.5-ounce boxes strained tomatoes, such as Pomi
1 cup dry red wine

For the Besciamella:
3 cups whole milk
1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
1/8 teaspoon ground nutmeg
Salt and freshly ground white pepper

For the lasagne:
1 pound no-cook lasagna noodles, such as Barilla
2 1/4 cups finely grated Parmigiano-Reggiano cheese
One 8-ounce package part-skim low-moisture shredded mozzarella

Method

To make the meat ragu, heat the oil in a Dutch oven over medium-low heat. Add the onion and garlic and saute until soft and fragrant, about 8 minutes. Add the ground beef, sausage, salt, basil, Italian seasoning, oregano and pepper to taste and increase the heat to high. Cook, breaking up the meat with a wooden spoon, until browned all over. Add the tomatoes. Pour some of the wine into the empty tomato boxes to rinse out the last bits of tomatoes and add to the pot, along with the remaining wine. Bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the sauce thickens and the flavors come together, about 1 hour. Add a healthy amount of black pepper.

To make the besciamella, heat the milk in a small saucepan over medium heat until just simmering, then turn off the heat. Meanwhile, melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the flour to the butter and cook, whisking constantly, until the mixture thickens and then loosens again, about 2 minutes. Add the hot milk, whisking constantly. Bring to a boil. Add the nutmeg and salt and pepper to taste. Reduce the heat to low and continue to cook, whisking almost constantly, for 2 minutes. Remove from the heat and use immediately.
To make the lasagne, preheat the oven to 180°C.

Spread an even layer of the meat ragu over the bottom of a 9-by-13-inch baking dish. Arrange 3 lasagne noodles over the sauce lengthwise across the short side of the pan. Avoid overlapping or allowing them to touch the sides of the pan because they will expand as they cook. Press down slightly to let the sauce spread around them. Cover with one-quarter of the besciamella and sprinkle with one-third of the Parmigiano-Reggiano. Add another layer of ragu. Add 3 more noodles, arranging them in the opposite direction from the first layer and breaking 1 of the noodles in half if necessary to fit. Add one-quarter of the besciamella and half of the mozzarella. Make a third layer of ragu, noodles (alternating directions again), besciamella and one-third of the Parmigiano-Reggiano. Add another layer of ragu, then the remaining mozzarella, noodles (alternating the noodles again), besciamella and ragu.

Cover the pan with foil and bake until heated through, about 35 minutes. Remove the foil and continue baking until the top is brown and bubbling, about 20 minutes more. During the last 10 minutes of baking, scatter the remaining Parmigiano-Reggiano all over. Let the lasagne stand for 10 minutes before serving.

Stuffed Roast Duck

Ingredients

1 large duck minimum weight 1.6kg
2 large onions peeled and thickly sliced
Salt and pepper to season

For the stuffing:

 2 tbsp olive oil
2 shallots finely chopped
2 cloves garlic crushed
1 tsp grated ginger
1 celery stalk, finely chopped
100g chopped pitted prunes
1 apple grates
80g dried cherries
80g toasted, finely chopped hazelnuts
3 sprigs thyme
Zest and juice of 1 orange
1 egg yolk
Salt and pepper to season

For the glaze:
½ cup orange marmalade
½ tsp ground cinnamon
½ tsp chilli flakes
Juice of ½ an orange

Method
 

1. Preheat the oven 200°C.
2. Heat the oil in a wide heavy bottomed pan over a medium heat until hot.
3. Add the shallots and celery cook for 2-3 minutes until they sweat and soften.
4. Now add the garlic and ginger and cook for a minute to release their aroma.
5. Remove from the heat and transfer to a mixing bowl.
6. Add the rest of the ingredients into the bowl. Combine thoroughly.
7. Blanch the duck in boiling water for 5 minutes.
8. Remove from the pan and pat dry.
9. Prick the skin all over with a skewer and then season with salt and pepper.
10. Stuff the cavity with the stuffing and place the sliced onions on to the base of your roasting tray.
11. Perch the stuffed duck on to the onions and roast for 20 minutes.
12. Reduce the heat to 180°C.
13. Continue to roast the birds for a further 30 minutes. In the meantime, make the glaze by putting all the ingredients into a small saucepan.
14. Heat the mixture until the jam melts.
15. Paint the duck with the glaze and roast for a further 5 minutes.
16. Remove the duck from the oven and allow to rest for 15 minutes before carving.
17. Serve with seasonal vegetables and roast potatoes.

Kiymali Pide

Ingredients

For the dough:

 5 cups flour, sifted
10g instant yeast
5g salt
5g sugar
3 eggs (keep 1 yolk for glazing)
4 tbsp melted butter
2 tbsp milk

For the filling:

 2 tbsp olive oil
1 onion, finely chopped
300g lamb mince
3 cloves garlic, chopped
1 red pepper, diced
1 chilli, chopped
1 small aubergine, diced
1 tomato, diced
Salt and pepper
1 tsp paprika
1 tsp ground cumin
½ cup parsley, chopped
½ cup coriander, chopped
150g feta cheese, crumbed
 

Method

For the dough:

1. Mix the flour, yeast, salt and sugar in a bowl.
2. Beat together the eggs (set one of the yolks aside for later) with the butter and milk.
3. Stir the mixture into the flour and then knead till you have nice soft dough - about 10 minutes.
4. Place in an oiled bowl and leave to rise to twice its size.

For the filling:

1. Heat the oil in a saucepan.

2. Fry the onion till almost golden.

3. Add the lamb, garlic and red pepper, and stir until the meat is cooked through.

4. Stir in the chilli, aubergine and tomato.

5. Season with salt and pepper, and add the paprika and cumin.

6. Cook gently till the tomato breaks up.

7. Stir in the herbs and cool the mixture down.

8. Preheat oven to 220°C.

9. Divide the dough into 6 balls and press them out on a floured surface into circles about ½ cm thick.

10. Place the circles, ready to be filled, onto floured baking trays.

11. Divide the filling and feta into 6 portions.

12. Place a line of feta down the centre of each dough circle, and top with some filling, pressing it down.

13. Roll in the edges of the dough to shape like a boat, pressing the points together (an elongated oval).

14. Brush with the beaten egg yolk mixed with a teaspoon of olive oil.

15. Bake for 15 to 20 minutes.

recipes by Jenny Morris

Bacon Wrapped Petite Poussin

Ingredients

4 petite Poussin
16 rashers streaky bacon
1 tbsp butter
4 thick slices of orange
4 slices of fresh ginger
4 bay leaves
4 cloves crushed garlic
Salt and pepper
 

Method

1. Preheat the oven to 200°C.

2. Stuff the cavity of each chicken with a slice of orange, ginger, a bay leaf and a clove of garlic.
(This will infuse the chicken with flavour from the inside.)

3. Season the chickens with salt and pepper.

4. Wrap each chicken in bacon and place in the fridge till you are ready to roast them.

5. Place the chickens onto an oven tray and roast for 45 minutes.

6. Remove from the oven and rest for 10 minutes before serving.

Bánh Mì Sandwiches with Pork, Pickled Vegetables and Herbs

Ingredients

For the Pork:
3 garlic cloves, peeled
2.5cm piece root ginger, peeled and chopped
½ teaspoon white peppercorns
2 large handfuls of fresh coriander leaves and stalks
4 spring onions, trimmed and finely sliced
2 tablespoons fish sauce (preferably Vietnamese)
1 tablespoon honey
500g pork fillet, well trimmed and cut on the diagonal into long, thin slices
Groundnut oil, for brushing (if necessary)

For the Pickled Vegetables:
1 teaspoon sea salt
1 tablespoon caster sugar
3 tablespoons rice vinegar
1 small red Thai chilli, finely sliced
2 carrots, peeled and pared into ribbons (preferably with a swivel vegetable peeler)
1 cucumber, pared into ribbons (preferably with a swivel vegetable peeler)

For the Chilli and Coriander Mayonnaise:
1 mild green chilli, halved and seeded
1 small handful of fresh coriander leaves
120g mayonnaise
Squeeze of lime juice

For the Sandwiches:
6 small crusty baguettes (petit pains)
Few dashes Maggi sauce (optional)
3-4 iceberg lettuce leaves, shredded
1 mild red chilli, thinly sliced (optional)
Spring onions sliced diagonally, to serve

Method

1. To prepare the pork, bash together the garlic, ginger, peppercorns, coriander leaves and stalks and spring onions in a pestle and mortar until you have a smooth paste. Add in the fish sauce and honey and mix through. Place the pork in a bowl and add three quarters of the paste, reserving the rest.

2. To make the pickled vegetables, dissolve the salt and sugar in the rice vinegar and then fold in the carrot and cucumber ribbons. Set aside for at least 20 minutes at room temperature.

3. To make the chilli and coriander mayonnaise, blitz the mayonnaise with the chilli and coriander. Transfer to a bowl and mix in the lime juice, then chill until needed.

4. When the pork has marinated (overnight if possible), thread the slices onto skewers and set aside on a plate.

5. Cook the pork over a high heat on a barbecue or a lightly oiled cast-iron griddle pan for 2 minutes on each side until cooked through and sizzling. Baste with the reserved marinade to create a sticky coating.

6. To assemble the sandwiches, split open the rolls and slather one side of each one with the chilli and coriander mayonnaise and sprinkle the other with a few drops of Maggi sauce. Add the shredded lettuce followed by the drained pickled vegetables. Top with a warm pork skewer and scatter over the slices of green chilli. Eat soon, while the pork is still warm and the lettuce and pickled carrot are still nice and cold.

Vietnamese Coffee and Condensed Milk Panna cotta

Ingredients

600ml cream

400g can sweetened condensed milk

1 vanilla pod, split in half and seeds scraped out

50g caster sugar

Pinch of sea salt

50g espresso beans (or 3 teaspoons of good quality espresso instant powder)

1 tablespoon cocoa powder

2 ½ teaspoons or 1 x 7g sachet powdered gelatine (or use 6 gelatine leaves)

4 tablespoons water

For the Espresso Layer:

1 tablespoon caster sugar

 120ml freshly brewed espresso

 ½ teaspoon powdered gelatine (or use 1 gelatine leaf)

 2 teaspoons water

 Chocolate covered espresso beans or 1 teaspoon good quality espresso instant powder, to decorate (optional)

Method
 

1. Put the cream in a saucepan over a medium heat and add the condensed milk, vanilla pod and seeds, sugar and salt. Bring to a simmer, stirring to dissolve the sugar, then turn off the heat and leave to infuse for 10 minutes. Remove the vanilla pod.

2. Pour half of the infused cream mix into another saucepan and add the espresso beans and cocoa powder. Bring to a simmer, whisking to combine, then set to one side for 20 minutes to allow the flavours to infuse. Strain into a jug and then return to a clean saucepan.

3. Divide the powdered gelatine into two separate bowls and add half of the water to one of the bowls. Allow to sit for 5 minutes, then place the bowl sitting over a saucepan of simmering water and allow the gelatine to melt.

4. Whisk gently into the vanilla cream, then pour into a measuring jug. Cover with cling film and chill for about 20 minutes until just beginning to set.

5. Meanwhile, dissolve the remaining gelatine and water as before and then whisk into the espresso cream. Pour into a separate measuring jug, then cover with cling film and chill for about 20 minutes.
6. Pour about a quarter of the vanilla cream into 6-8 x 225ml glasses or similar and cover with cling film. Stick the glasses in the freezer for about 5 minutes until the layer is just set.

7. As soon as the vanilla cream is set, pour over a layer of the coffee cream – you decide how thick or thin you want the layers. Return to the freezer again for 5 minutes until set and then repeat the layers with the rest of the vanilla and espresso cream. If you find that either mix is setting too quickly in the jugs just leave them at room temperature. Return to the fridge for at least an hour.

8. To make the final espresso layer, stir the sugar into the espresso until dissolved. Meanwhile, put the gelatine and water into a bowl and set aside for 5 minutes, then set over a saucepan of simmering water and allow the gelatine to melt. Stir into the espresso and leave until cool but still pourable. Pour a thin layer over each Panna cotta and return to the fridge for another hour or so until set.

9. Serve the Panna cottas on small plates with a spoon and decorate with the chocolate covered espresso beans or a sprinkling of espresso instant powder.