Cinnamon Waffles With Apple Topping.

Ingredients

For the Cinnamon Waffles
1 cup whole wheat flour
3/4 t. cinnamon
1/2 t. salt
2 t. sugar
1/4 t. baking soda
1 cup milk
1 egg, separated
1 T. olive oil
1 t. vanilla extract

For the Apple Topping
1 apple, diced
1/2 t. cinnamon
2 t. brown sugar
1/2 T. butter

Instructions

To Make the Cinnamon Waffles

Preheat your waffle maker.
In a large bowl whisk together the flour, cinnamon, salt, sugar, and baking soda.
In two small bowls separate the egg yolk and white.
In the bowl with the egg yolk add the milk, oil, and vanilla and whisk together.
Pour the wet ingredients into the dry and stir together.
Whisk the egg white until stiff peaks form and then fold it into the waffle batter.
Depending on the size of your waffle maker add 3/4-1 cup of the batter.
Bake the waffles until they are golden brown.

To Make the Apple Topping
Melt the butter in a medium sized skillet over medium high heat.
Add the diced apple, brown sugar, and cinnamon and stir together.
Cook the apple mixture for about 3 minutes or until the apple has softened slightly and caramelized.
Serve the waffles topped with apple topping and maple syrup if desired.

Caramel Banana Upside Down Bread

Ingredients

½ cup packed brown sugar
3 tablespoons unsalted butter, cut into several pieces
About 2 bananas, sliced in rounds
½ cup chopped walnuts or pecans (optional)
1½ cup whole wheat flour
¾ cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup mashed overripe bananas
2 large eggs
⅓ cup coconut oil or vegetables oil
⅓ cup buttermilk
1 teaspoon pure vanilla extract

For the Caramel Glaze:
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons heavy cream

Instructions

Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
Pour the batter over the sliced bananas in the pan.
In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).

Breakfast Egg Muffins with Chicken, Mushrooms and Spinach.

INGREDIENTS

8 whole eggs
1 or 2 cups spinach - chopped
1/2 cup red pepper - chopped
1/2 cup green pepper - chopped
1/2 cup onion- chopped
1/2 cup cheese - chopped
1 cup mushrooms- chopped
2 cups chicken (steamed) - chopped
2 cloves garlic, minced
1 tsp paprika
1 tsp bicarbonate soda
1 tablespoon olive oil
Salt and pepper to taste

INSTRUCTIONS

Start by chopping some veggies: red pepper, green pepper, onion, cheese, chicken, mushrooms, and spinach! I like chopping everything pretty small (cube) , but the size of veggie is up to you! Mince some garlic and crack all eggs! Whisk the eggs together with all ingredients in a large measuring cup and set aside.Stir to combine. I like whisking the eggs in the measuring cup, because it makes pouring the mixture into the muffin tin easier later on!
Now, heat a non stick muffin pan over medium heat. Once hot, add in olive oil.

Preheat the oven to 180 degrees C and grease a muffin pan with oil. Pour the egg/veggie mixture evenly into the muffin pan.

Bake for about 15-20 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.
Let cool in the pan for a few minutes, before removing! Serve immediately or let finish cooling on a cooling rack. Arranged on a plate and served with sweet Red Chili Sauce.

French Toast with Caramelized Bananas and Toasted Almonds

French Toast

Ingredients

Batter makes enough for about 8-10 slices of toast
4 eggs
2/3 cup milk
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp almond extract
8 slices of bread – any bread will do
2 bananas, sliced
1/4 cup sliced almonds
1 teaspoon salt
Butter for pan
Syrup of your choice – I chose pancake syrup/honey

Directions:

Heat your oven to 200F.

Whisk the eggs, milk, salt, cinnamon and extracts together and soak the bread on one side for 5 minutes, then flip and let it soak for another 5 minutes, pressing down to soak up more batter.

Heat a large non-stick skillet or griddle over medium heat and add butter. When butter starts to bubble, add the slices of bread (work in batches) and cook till golden brown on each side, about 5 minutes per side. As they finish, put them on a baking sheet and place in the oven to keep warm while you finish the rest.

When you’re done with the toast, wipe the skillet out with a few paper towels and over medium high heat, toast the almonds until brown and fragrant. Remove and add one tablespoon of butter, a swirl of syrup and the bananas and cook until golden on each side, about 1-2 minutes per side. Top the toast with almonds and bananas and syrup and serve!

Peanut Butter And Banana Wraps.

Ingredients

Tortilla shell , whole wheat or regular flour
1 tablespoon creamy peanut butter
Small drizzle of honey
1 banana

Directions

Spread the peanut butter all around the tortilla shell.
Drizzle a small amount of honey on the peanut butter.
Put the banana on top and carefully wrap it up like a burrito and cut it in half. Served with fruits, if desired.

Sour Cream-Chocolate Chip Scones

Ingredients :

2 cups all-purpose flour
1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 cup semisweet chocolate chips
3/4 cups sour cream
1 large egg
1 teaspoon vanilla extract

Directions :

Heat oven to 425 degrees F. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and, using two knives, cut it in until the mixture forms small crumbs. Add the chocolate chips and toss to combine. Make a well in the center of the mixture.
In a bowl, whisk together the sour cream, egg, and vanilla. Add to the flour mixture and, using a fork, gently stir until incorporated (do not over mix). Bring the dough together into a ball.
On a lightly floured surface, shape the dough into an 6-inch round (about 1 inch thick). Cut into 8 wedges, separate, and transfer to the prepared baking sheet. Bake until golden brown, 12 to 15 minutes.

Vietnamese Spring Rolls

Ingredients

Rice Paper Wraps (10)
60g vermicelli noodles
20 cooked(boiled) prawns
200g fried nuggets-sliced
100g organic pea sprouts
3 basil leaves, chopped
3 small lettuce leaves, chopped
1 Cucumber – cut into matchsticks
1 red Bell Pepper – cut into matchsticks
5 hot chillies - sliced thinly
1 cup shredded Carrots
1 or 2 drops of sauce seasoning maggie

Dipping Sauce

¼ cup chilli Sauce
⅛ teaspoon sauce seasoning maggie

Instructions

Boil vermicelli until white and soft, drain and let cool.
Soften rice paper with warm water. Lay the wrap on a clean plate. A couple of slices of nuggets and one or two prawn in each roll, vermicelli and add remaining ingredients to taste. Place all ingredients in centre and fold. Fold the sides in first. Roll up from the side nearest you to the other end, the rice paper will stick to itself. Combine the chilli sauce and seasoning maggie sauce for the dip. Enjoy!!

Crab Fritters With Spicy Mayo

Ingredients

1 package Crab sticks

Fritter batter:
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons olive oil
1 1/3 cups fresh milk
1 egg
1 tablespoon cajun seasoning
1 tablespoon dried parsley
1 tablespoon black pepper
1 cup breadcrumbs (optional)
Oil (approximately, as needed for deep frying)

Spicy Mayo
1 cup mayonnaise
2 tablespoons Thai chilli sauce.

Directions
To make the fritter batter, combine flour, baking powder, cajun seasoning, dried parsley, and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened.
Heat oil to 375 degrees F in a deep-fryer.
Fold in crab sticks in the batter, trying to avoid breaking up lumps. Roll onto the breadcrumbs. Deep-fry in hot oil until golden brown and drain.

Whisk together mayonnaise and Thai Chilli Sauce. Season, with salt, if needed. Serve crab fritters with spicy mayo as a dipping sauce. Enjoy !!

BROCOLLI FRITTERS

Ingredients

3 cups broccoli, steamed and finely chopped.
1/3 cup feta or parmesan cheese
3 scallions, finely chopped
2 tbs fresh dill, finely chopped.
2/3 cup almond flour/meal.
2 eggs, beaten.
1 tbs olive oil.
1/2 tsp salt.
1/4 tsp white/black pepper.

Method

(make sure to dry the broccoli with a paper towel as best you can, without mashing it).
Using your hands, combine all the ingredients in a bowl.
Heat a non stick pan on high.
When it gets hot, use an ice cream scooper (or whatever spoon you have) to place mixture on the pan.
Slightly flatten each fritter with the spoon/spatula.
Cook on LOW HEAT for 5 mins on each side (like pancakes). Until they are golden brown.
Recipe makes approximately 8-9 delicious fritters.
Could serve with yogurt or chilli sauce, Enjoy.

Blooming Onion And Dipping Sauce

Ingredients

Blooming Onion:

1 egg
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/3 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon ground cumin
1 large sweet onion
3/4 cup vegetable oil for frying

Dipping Sauce:

1/2 cup mayonnaise
1 tablespoon chilli sauce
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper

Directions

To make sauce: In a medium bowl, combine mayonnaise, chilly sauce,1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center or just put at the side.

Avocado Fries With Spicy Mayonnaise Dipping Sauce.

These avocado fries are a very unique and delicious appetizer. If you are looking for something different to make at home, you should give this recipe a try.

Ingredients:

¼ cup rice flour
1 teaspoon salt
1 tablespoon blackpepper
2 large eggs (beaten)
1 ¼ cups breadcrumbs
3 firm-ripe avocados (pitted, peeled, and sliced into ½” wedges)
Canola oil (for frying)
Grated parmesan cheese (optional)

Instructions

Slice avocados lengthwise - for three avocados, you'll get 20-22 fries. In the first bowl, place the ½ cup of rice flour and add a pinch of salt and 1 tbsp of black pepper.Rolling the avocado slices in the mixture does require a little work, but its well worth it.
Second bowl, crack the eggs into the bowl and beat lightly.
In the last bowl, Add the breadcrumbs and parmesan cheese and mix thoroughly. Dredge each avocado slice through the flour, and then the beaten egg. Coat thoroughly the breadcrumbs with your fingers. Fried for 2-3 minutes, until breadcrumbs is lightly or golden browned. The coated avocados do not take very long to cook in the oil, so be careful not to burn them.Cool for about five minutes and serve with dipping sauce of your choice.

To make the mayonnaise, mix together the mayo, lime juice and Thai chilli sauce. Serve along side your avocado fries and Enjoy!

Steamed Sweet Corn

Ingredient:

3 Sweet corns
Water
Salt
Pepper
Butter

Preparation:
Cut the ears of corn into 4.
Add water to a large pot that comes up to 2 inches high in the pot. Insert a steamer rack into the pot. Ensure that the water is not reaching the bottom of the steamer; if it is, pour off some of the water. Place the pot, covered, on high heat and bring to a boil. When the pot comes to a boil, place the corn into the pot using a pair of tongs. Re-cover pot and let steam for 4 minutes or until the corn becomes a deep yellow.Remove corn from pot and serve hot with wooden sticks. Top with salt, pepper, or melted butter, if desired.

Date Puddings with Butterscotch Sauce

Ingredients

Melted butter, to grease
285g (1 3/4 cups) pitted dates, halved
250ml (1 cup) boiling water
1 tsp bicarbonate of soda
80g butter, at room temperature
100g (1/2 cup) caster sugar
2 eggs
115g (3/4 cup) self-raising flour, sifted
75g (1/2 cup) plain flour, sifted
185ml (3/4 cup) pouring cream
160g (1 cup, lightly packed) brown sugar
60g unsalted butter, chopped
Double cream, ice cream and nuts to serve

Method

Preheat oven to 180°C. Brush non-stick pans with melted butter to lightly grease. Line the bases with non-stick baking paper. Combine the dates, water and bicarbonate of soda in a bowl. Set aside for 10 minutes to soften. Use a fork to coarsely mash. Use an electric beater to beat the butter and caster sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the date mixture and the combined flour. Spoon the mixture into the prepared pans and smooth the surfaces. Bake in oven for 25-30 minutes or until the surfaces spring back when lightly tapped. Set aside in the pans for 5 minutes to stand before turning onto a wire rack to cool slightly. Meanwhile, place the pouring cream, brown sugar and unsalted butter in a saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth. Divide the puddings among serving plates. Top with double cream, ice cream, nuts and drizzle over the sauce to serve.

TOFFEE APPLES ON STICKS

INGREDIENTS

6 Apples
125 gm butter
2 cups sugar
2 tbsp water

Wipe the apples well to remove any waxy coating, otherwise the toffee won't stick. Remove the stalks and put a stick or a wooden skewer in each stalk end.
Carefully heat the sugar, butter and water in a pan over a low heat until it is all dissolved. Bring to a boil and cook for a few minutes.
Remove from the heat and stir. Dip the apples into the toffee, swirling them around until coated. Place them on none stick baking paper and allow them to set.

Smarties Ice Cream Cake

Ingredients

• 2 cups heavy whipping cream
• 1 can sweetened condensed milk
• 1 tsp vanilla essence
• 1 cup Smarties, crushed
• 1 cup smarties, deco
• 12 package Chocolate Kit Kat, deco

With an electric mixer, beat the whipping cream until thickened into soft peaks (do not over mix ). Add the sweetened condensed milk, vanilla essence and 1 cup crushed smarties and mix thoroughly combined. Pour it all into a plastic container or baking pan and freeze for at least 4 hours. Cover and freeze overnight is even better. Remove ice cream cake from pan and transfer to a large plate. Decorate side of cake with chocolate Kit Kat .Top with smarties. Enjoy !

Banoffee Pie

Ingredients

For Toffee

• 1 can sweetened condensed milk

For Crust

• 12 Digestive biscuits, crushed
• 75g butter, melted

For Topping and Essembly

• 6 firm, ripe bananas, sliced
• 1 1/2 cups whipped cream
• 2 tbsp icing sugar
• 2 tbsp bittersweet shredded chocolate

To make the Toffee :

Place the can of milk in a large pan and cover it completely with water. Bring the water to a boil and reduce heat to a simmer. Cook the can , turning every so often, and adding more water to cover when needed, for 3 hours. After 3 hours, turn off the heat, let the can of milk cool in the water. When the can is cool enough to touch, remove it from the pan.

Note : You can boil the cans for 4 hours if you would like a darker toffee, but it will be quite a bit thicker when you spread it in the pie dish.

To make the crust

Put the digestive biscuits in the plastic bag. Crushed the digestive biscuits with the rolling pin. Mix the biscuits with the melted butter and press in the pie dish. Let the crust cool in the refrigerator for at least 15 minutes. Spread the toffee on the bottom of the crust. Top with the sliced bananas.

Beat the heavy cream and icing sugar with an electric beater until stiff peaks form. Pipe some cream on top of each sliced bananas or spread over the bananas layer. Top with the shredded chocolate. Chill until ready to serve.

Sweet Potato Casserole

Ingredients

• 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 3/4 cup brown sugar
• 1/4 cup butter, softened
• 1 teaspoon salt
• 1/2 tin pineapples, cubes (optional)
• • 1/2 cup finely chopped pecans, divided
• • 2 cups marshmallows
• • 
    

• Preheat oven to 180°C.
• Place the sweet potatoes in a oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
• Place potatoes in a large bowl.
  • • Mash sweet potato mixture with a potato masher.
  
  Add sugar , salt , butter , pineapples and pecans. Fold in 1/4 cup pecans. Scrape potato mixture into baking dish coated with butter. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 180°C for 25 minutes or until golden.

Banana Ice cream with Peanuts Brittle

Ingredients

• 1 Banana
• 2 cups of vanilla ice cream
• 1/4 cup of salted peanuts
• 1/2 cup of sugar

1. Sit the ice cream out at room temperature for a few minutes to soften it.
2. Add the sugar to a saucepan and put over medium low heat.
3. While the saucepan is heating up, peel and mash the banana into a paste with a potato masher or similar utensil, make sure there are no lumps!
4. Combine the banana paste well with the ice cream in a mixing bowl and put it back into the freezer.
5. Line a flat tray with baking paper or greased with butter.
   
6. Keep mixing the sugar in the saucepan with a wooden spoon, keep a close eye on it as it burns easily if you don’t keep stirring it!
7. Once the sugar has completely dissolved into a thick brown toffee mix, let it come to a simmer for one minute.
8. Add the peanuts to the sugar brittle and pour on to the baking paper in a thin and even streams. Not too thick otherwise you will break your teeth trying to eat it.

Apple Bread Pudding with Vanilla Sauce

Ingredients

• PUDDING
• 4 cups soft bread (cut triangle)
• 1/4 cup raisins (optional)
• 2 cups peeled and sliced apples
• 1 cup brown sugar
• 2 cups fresh milk
• 1/4 cup butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla essence
• 2 eggs, beaten

• VANILLA SAUCE
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 cup fresh milk
• A pinch of salt
• 1 tbsp cornflour
• 1/2 cup butter
• 1 teaspoon vanilla essence

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2. In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine brown sugar, milk, and butter. Cook and stir until butter is melted. Pour over bread mixture in bowl.
3. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
4. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
5. While pudding is baking, mix together sugar, brown sugar, salt, milk, cornflour and butter in a saucepan. Bring to a boil and continuously stir until the mixture thickens and then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Fresh Fruits and Yogurt Salad

Ingredients

• 2 cups low-fat yogurt
• 2 tbsp honey
• 1 tsp ground cinnamon (optional)
• 1/2 cup Walnut, peanuts, almond, raisin
  

• Assorted fresh fruit (such as apples, bananas, pineapples, cherries, grapes, oranges, kiwi and/or strawberries), cut into wedges or bite-size pieces.
  

Combine yogurt, honey and cinnamon in a bowl; stir to blend. Add assorted fresh fruits and stir again to blend. Add raisin and nuts on top and serve.