Ingredients:

-4 boneless chicken breasts cut into 1" pieces
-1/2 cup of flour
-2 Tbsp of Olive Oil
-1 Tsp. Salt
-1 Tsp. Balsamic Vinegar
-3 Tbsp. Ketchup
-6oz. of orange juice concentrate
-4 Tbsp. of Brown Sugar

Directions:

1.Coat the chicken pieces in flour and salt mixture. Brown in olive oil over medium-high heat

2. Meanwhile, combine orange juice, vinegar, ketchup and brown sugar. Place browned chicken in
bottom of crock pot, then pour orange mixture over it. Cook on low for 6-8 hours or high for 4 hours. Serve over rice.

Source: http://frugalbites.com/crock-pot-orange-chicken 

Makes dinner for 2, appetizers for 4 

1 sheet frozen puff pastry
1 small head of peeled garlic cloves (optional)
3 heaping tablespoons basil pesto, homemade or store bought
1 scant cup cooked, diced chicken breast
1/2 cup shredded mozzarella
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper


Preheat oven to 400°F. Remove one sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes. If using garlic, place cloves on a baking sheet and cook in the oven until soft and light golden brown, 10-15 minutes. Allow the cloves to cool and then chop finely.

Unfold the puff pastry onto a parchment-lined baking sheet, pressing and pinching to close any holes in the seams. Using a fork, prick the dough all over—including the edges—to prevent it from puffing during baking.

Brush the pesto in a thin layer over the dough. Scatter the roasted garlic across the pesto. Toss the chicken with a tablespoon of olive oil and a generous sprinkling of salt and pepper. Layer the chicken on the tart, followed by the mozzarella and the Parmesan. Season with kosher salt and pepper.

Bake until the the cheese is melted and light golden brown, approximately 15-25 minutes (start checking early). Remove the tart from the baking sheet and let cool on a wire rack for 5 minutes. Cut into squares and serve immediately.

Source: http://www.thekitchn.com/weeknight-recipe-pesto-chicken-tart-recipes-from-the-kitchn-174334

Ingredients

150 g almond meal
250 g icing sugar sieved
2 small egg whites
1 tsp vanilla extract
2 tsp bitter almond essence


 



Method

· Mix the almond meal with the icing sugar and then mix in the egg whites, vanilla extract and almond essence.

· Put small spoonfuls (the size of a walnut) on a baking sheet lined with non-stick paper. Make sure you space them out, leaving at least 3 cm between each macaron. To get a perfect shape you can also use a piping bag.

· Leave the macarons to dry a little and to form a crust (approx 1 hour). Then pre-heat the oven to 160 degrees C.

· Before putting in the oven moisten the tops with a little water using a patry brush.  

· Cook for about 10 minutes until golden brown and then remove from the oven and allow to cool before removing from the baking tray.

. You can eat them warm or cold.

. Store in an airtight container.


 Source: http://www.frenchmoments.eu/?p=1350

Fresh salmon fillets are marinated briefly with lemon juice and white wine. Then cooked with a thick layer of pesto which crisps up under the grill. 

Ingredients
Serves: 4

1kg (2 1/4 lb) salmon fillets
2 lemons
350g (12 oz) pesto
100ml (4 fl oz) white wine



Preparation method


Prep: 10 mins | Cook: 15 mins 

1.Lightly oil a baking dish or roasting tin large enough to accommodate the fish. Place salmon in tin skin side down. Squeeze juice of one lemon and pour white wine over fish. Marinate 15 minutes.
2.Preheat grill.
3.Coat the top side of the fish with thick layer of pesto. It should cover the entire surface of the fish.
4.Place fish under the grill in the middle rack (not too close to the heat source). Grill for 8 to 10 minutes or until fish flakes and flesh is opaque. Pesto should have formed a browned crust.
5.Remove from the oven, and set aside for a few minutes. Squeeze half of second lemon over fish. Slice remaining lemon half into thin slices. Place lemon slices on individual servings, or arrange on the platter if serving at the table. 


Tip:
The pesto should get crispy enough, but you could also try sprinkling dried breadcrumbs on top of the pesto layer for added crunch.  

Source: http://allrecipes.co.uk/recipe/1624/grilled-salmon-with-pesto-crust.aspx

Have just made a delicious ( in my humble opinion!) batch of Chocolate Truffles. I will share the recipe as it's a great healthier version with no cream etc. Instead it uses Dark Chocolate, Honey and the recipe uses Espresso Coffee but I tried their alternative and put in some sparkling wine. Gorgeous! ♥

Update: My Mum unfortunately discovered the Truffles and out of 12 there are now 2 left.... I clearly need a better hiding place for the next batch!!


The minute that you mention the "c" word, everyone takes a sharp intake of breath and starts tut-tutting as if you're about to commit a crime! This recipe is different from most truffle recipes because it doesn't contain any cream, butter or aything else white that might dilute the flavour of the chocolate.
These truffles are perfect for presents, after dinner bits and bobs or for when you just fancy a little chocolate HIT. 


Makes 24 Truffles


Prep time 30 minutes ( plus 30 minutes chilling time)


Cooking time 5 minutes


53 calories per truffle 


200g good-quality dark chocolate (70% cocoa solids is good)
6 tablespoons strong black coffee ( such as espresso)
2 tablespoons clear honey, such as acacia ( nothing with too strong a
flavour)
cocoa powder, to dust


Melt your chocolate gently in a large bowl over a pan of simmering water before removing it and setting aside. At this stage, it should appear like a liquid pool of chocolate. Gently (it's always best to be gentle with this most delicate friend) pour in the coffee and, using a spatula, give it a slow turn of the bowl until the consistency thickens. The texture of the chocolate will start to thicken almost instantly.

Add the honey, a tablespoon at a time, waltzing the chocolate around the bowl until you get a highly glossy lick of chocolate. The whole process will not take more than a couple of minutes.

Chill the bowl in the fridge for around 40 minutes or until the truffle mixture has returned to a nearly solid form.

Prepare a clean surface on which to roll out the truffles and sieve 3 generous tablespoons of cocoa powder onto it. Scrape out a teaspoonful of the mixutre into the palm of your hand and roll into a marble-sized ball, then roll this through the cocoa powder until fully coated and pop into a bowl or jar. 

Repeat the process until all the mixture is used up and store the little marbles of wonder in the fridge.


Tip:

You could flavour the truffles with booze ( Champagne or Blanquette de Limoux work well). Simply replace the coffee with the chosen alcohol taking care that it's at room temperature or you will upset the chocolate.


 Source: Cook Yourself Thin Cook Book

This makes for an easy midweek supper or special breakfast at the weekend. With no pastry, you save both time and calories! 

Ready in 50 minutes.


Serves 6


 


 


Ingredients:

1 tablespoon Vegetable Oil
1 Onion, Chopped
300g Frozen Spinach, Drained and Thawed
5 eggs, Beaten
350g Grated Gruyere Cheese
1/4 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper  


Method:

Prep-20 mins, Cook-30 mins


1. Preheat oven to 180 C / Gas mark 4. Lightly grease a 23cm (9 in) pie dish. 

2.Heat oil in a large frying pan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

3.In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie dish. 

4.Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. 


Source: http://allrecipes.co.uk/recipe/6632/easy-spinach-and-gruyere-quiche.aspx

A French classic and so easy to make .. use the best dark chocolate you can for the best results. If you prefer milk or white chocolate you could also try with these chocolates and vary the type of alcohol used. For white chocolate you could try and orange or apricot licqueur …

Makes 4 large glasses


225g dark chocolate broken into pieces
15ml brandy
3 egg whites and 2 yolks (use free range, fresh eggs)
150ml pure cream, whipped
optional – extra chocolate to shave to decorate (we used milk chocolate for
shavings)

- Put the chocolate pieces, water and brandy into a bowl and place over a saucepan of simmering water. Stir until the chocolate is all melted.

- Leave the mixture to cool for 5-10 minutes.

- Beat the egg whites until they form stiff peaks.

- Add the egg yolks gradually to the chocolate mixture, mixing in well.

- Fold the whipped cream into the chocolate an egg mixture.

- Lastly, fold in the egg whites in 3 parts using a large metal spoon.

- Pour the mousse into 4 large wine glasses or cups and refrigerate till set (couple of hours in the fridge).
  


Before serving decorate with chocolate shavings, raspberries or strawberries or other decoration. Chocolate mousse is often served with a cigarette rolled biscuit on the side or a wafer.


Source: http://www.frenchmoments.eu/?p=1354

Ingredients:
100g dark chocolate (minimum 50% cocoa solids), chopped
85g milk chocolate, chopped
130g unsalted butter, diced
200g caster sugar
1 tsp vanilla extract or vanilla bean paste
2 large eggs, beaten
2 large egg yolks
100g plain flour
60g self-raising flour
40g cocoa powder
300g small firm raspberries
2 egg whites
                                                             100g caster sugar


You will also need a 20cm (8 inch) square baking tin, greased and lined with baking parchment


Method:
Preheat the oven to 170ºC/325ºF/gas mark 3.

Combine the dark and 25g of the milk chocolate in a heatproof bowl. Add the butter and melt together carefully in a microwave in 20 second bursts or over a pan of simmering water. Stir until smooth and combined and leave to cool slightly. 

Add the sugar, vanilla and beaten eggs and egg yolks to the melted chocolate and butter and mix to combine. 

Sift both of the flours and cocoa powder into the bowl and mix until smooth. Fold in the remaining 60g of milk chocolate and spoon into the prepared tin. Spread level with a palette knife and dot with the raspberries, bake on the middle shelf of the preheated oven for 20 minutes. 

In the meantime whisk up the 2 egg whites until the have reached soft peak stage, slowly add the sugar until firm and glossy, spoon into a piping bag fitted with an open star nozzle. Pipe small dots of meringue all over the top of the brownie. Turn the oven down to 130 place the brownie back into the oven and bake for a further 40-45mins, then turn off the oven and leave the brownies in the oven to cool completely before removing and cutting into squares. 


Tip: A good tip to line the tin, with 2 long strips of parchment before lining the base, will make the brownies easy to turnout.


 Source: http://www.josblueaga.com/2013/05/raspberry-meringue-brownies.html?spref=fb 

I always love to serve different dips as an appetiser before a meal. Here are 3 different dips you could try:

Crab Dip:

Serves ten to fifteen

Ingredients:

1 lb. Jonah or peekytoe jumbo lump crabmeat
4 shallots, diced
2 roasted red peppers, seeded and diced
2 roasted poblano peppers, seeded and diced
½ tbsp. chopped tarragon
½ tbsp. chopped chives
½ tbsp. chopped chervil
½ c. creme fraiche
½ tbsp. Dijon mustard
1 tsp. Old Bay Seasoning
1 tbsp. champagne vinegar or white wine vinegar
Salt and pepper to taste

1. Combine all ingredients and take care not to overmix.

2. Serve with crackers and beer.

Black Bean Dip

Serves ten to fifteen

Ingredients:

For the dip

6 c. black beans, cooked
1 head garlic, crushed
1 tsp. toasted ground cumin
1 tsp. toasted ground chili
2 tsp. lime juice
3 tbsp. olive oil
Salt and pepper to taste


For the garnish

½ c. diced red onion
¼ c. chopped cilantro
½ c. crumbled Cotija cheese
2 ripe avocados, diced
3 tbsp. lime juice
Salt and pepper to taste

1. Combine all dip ingredients and puree.

2. Mix garnish ingredients, season with salt and pepper to taste, then spoon on top of the bean puree.

3. Serve with your favorite tortilla chips.

  
Pimento Cheese Dip

 Serves ten to fifteen

Ingredients

1½ lb. cream cheese
2½ lb. sharp cheddar
1 tbsp. sugar
1 tsp. cayenne pepper
Salt to taste
3 red bell peppers, roasted, peeled, and diced
2 baguettes


1. In a food processor, combine the two cheeses, sugar, cayenne pepper, and salt, and then blend until smooth.

2. Mix in the roasted red peppers and serve with a crispy baguette.

Source: http://www.dailycandy.com/everywhere/article/96247/Crab-Black-Bean-and-Pimento-Cheese-Dip-Recipes-from-Peels-Party-Snack-Recipes 

Another delicious recipe,which is perfect for Father's Day, from Jo Wheatley (winner of 2011 Great British Bake off). Big fan of her blog "Jo's Blue Aga" where there are more great recipes

Serves 8-10


Cake:

100g good quality dark chocolate, chopped

250g Stork margarine or unsalted butter, softened

250g caster sugar

4 large eggs, beaten
 
1 teaspoon mint extract

250g self-raising flour

100ml milk

½ teaspoon bicarbonate of soda

30g cocoa


  
Ganache:

200g dark chocolate 

200ml double cream

A bunch of mint stems

Buttercream

250g icing sugar

125g unsalted softened butter

green food colouring

75g melted white chocolate

1 family size bags of mint aero balls (bashed in the bags)

  

Decoration:

I made 3 types of chocolate buttons using a silicone button mould. But you could use more aero balls or any minty chocolates.


You will also need 3 x 20cm sandwich tins, greased and the bases lined with buttered baking parchment, a piping bag fitted with a plain1cm nozzle and ribbons to decorate. 


  

Preheat the oven to 180c/350f/Gas mark 4. 

Melt the chocolate in a heat-proof bowl either over a pan of barely simmering water or in the microwave on a low setting. Remove from the heat, stir until smooth and leave to cool slightly.

In the bowl of a free-standing mixer cream the Stork and sugar together until pale, light and fluffy. Gradually add the beaten eggs and vanilla extract. Add the flour, bicarbonate of soda, cocoa mix until combined. Add the melted chocolate and milk, mix again until smooth.

Divide equally between the prepared sandwich tins, spread level and bake on the middle shelf of the preheated oven for about 25-28 minutes until golden and a skewer comes away clean when inserted into the middle of the cakes.

Turn the cakes out of the tins onto a wire cooling rack and leave until completely cold. If you have time pop them into the freeze to firm up for an hour, this will make icing easier. 

To make the buttercream, whip the butter until light and fluffy, then add the icing sugar and continue to whip for 6-8 minutes, adding the hot water, food colour and melted white chocolate for the last minutes whipping. 


To make the ganache, finely chop both the dark and milk chocolates and tip into a saucepan along with the double cream. Set the pan over a low heat to melt, stirring constantly until smooth. Pour the ganache into a shallow dish, add the stems of mint and leave to firm up. Remove the mint leaves before you start to assemble the cake.

To assemble the cake, cover the bottom layer of cake with half the buttercream, sprinkle with the crushed chocolates, cover with a thin layer of ganache. Place the second sponge onto the filling and repeat the process. 

Cover the top of the third cake layer with ganache, spreading it smoothly with a palette knife, finish with your choice of decoration. In the picture I spread the sides with buttercream, but I wouldn't advise as the cake is very soft and was very crumbly. 


 Source: http://www.josblueaga.com/2013/06/chocolate-mint-cake-perfect-for-fathers.html