Berry Orange Smoothie

This is really simple and easy to put together in just a couple of minutes. It is fresh, delicious and healthy. You can also very in the ingredients but I really like the citric taste from the oranges along with the tartiness of the berries. The milk makes it smooth and the almonds give it a thick wholesome taste. Great drink for breakfast or just a snack.

Ingredients

• 1 cup Milk
• 10 Almonds
• 1/2 cup Black Berries
• 2 Oranges

Cooking Directions

1. - Put the juice of 2 oranges, the almonds, berries and milk in a blender and blend until smooth.
2. - You can very according to your liking of berries or even nuts.

Iceberg Cake!

Iceberg Cake!

Ingredients

• 1 cup Walnuts
• 2 Square Sponge Cakes
• 45g Fresh Cream
• 2 Apples
• 1/2 cup Icing Sugar
• 1/2 Lemon (juice)
• 1/2 Orange (juice)
• 2 tbs Sugar
• 2 tbs Water

Cooking Directions

1. - First cook the apples by cutting them in chunks and cooking in a saucepan along with the lemon and orange juice, sugar and water until tender and leave aside.
2. - Section the sponge cake into two, horizontally.
3. - Beat the fresh cream until it has soft peaks.
4. - Sprinkle the sponge cake with half the juice from the cooked apples on one half of the cake.
5. - Put a layer of fresh cream on the cake and distribute the cooked apples on the fresh cream layer.
6. - Place the other half of the sponge cake on top and sprinkle the rest of the juice on top.
7. - Cover the whole cake with the rest of the fresh cream.
8. - Cover the cake with crushed walnuts.
9. - Sprinkle icing sugar on top and refrigerate, this will create a crusty texture from the icing sugar meeting the cream.

Iceberg Cake!

Iceberg Cake!

Ingredients

• 1 cup Walnuts
• 2 Square Sponge Cakes
• 45g Fresh Cream
• 2 Apples
• 1/2 cup Icing Sugar
• 1/2 Lemon (juice)
• 1/2 Orange (juice)
• 2 tbs Sugar
• 2 tbs Water

Cooking Directions

1. - First cook the apples by cutting them in chunks and cooking in a saucepan along with the lemon and orange juice, sugar and water until tender and leave aside.
2. - Section the sponge cake into two, horizontally.
3. - Beat the fresh cream until it has soft peaks.
4. - Sprinkle the sponge cake with half the juice from the cooked apples on one half of the cake.
5. - Put a layer of fresh cream on the cake and distribute the cooked apples on the fresh cream layer.
6. - Place the other half of the sponge cake on top and sprinkle the rest of the juice on top.
7. - Cover the whole cake with the rest of the fresh cream.
8. - Cover the cake with crushed walnuts.
9. - Sprinkle icing sugar on top and refrigerate, this will create a crusty texture from the icing sugar meeting the cream.

Lemon Curd Cookies

Lemon Curd Cookies

Ingredients

• 200g self-raising Flour
• 1 eggs
• 280g lemon curd
• 3 tbsp water

Cooking Directions

1. - Pre heat oven at 160 degrees
2. - Mix everything together forming a dough
3. - If consistency of dough is too stiff, add water by the teaspoon until it has a firm consistency
4. - Make them into same size balls, dent from 2 opposite sides with a fork and place on a sheet lined backing tray
5. - Bake for ten minutes or slightly more depending on your oven
6. - Let them cool and sprinkle some iced sugar

Super Easy Chocolate Cream Cookies

Chocolate Cream Cookies

Ingredients

• 450g Chocolate Spread
• 1 Eggs
• 2 Cups Plain Flour

Cooking Directions

1. - Pre heat oven at 160 degrees
2. - Mix everything together forming a dough (leave 1\4 of the chocolate spread for after the cookies are done)
3. - If consistency of dough is too stiff, add water by the teaspoon until it has a firm consistency
4. - Make them into same size balls and place on a sheet lined backing tray
5. - Dent the middle with your forefinger to create a well
6. - Bake for ten minutes or slightly more depending on your oven
7. - Let them cool and fill the dent with the remaining cream chocolate spread

Vegetable Garden Pasta

Vegetable Garden Pasta

Ingredients

• 1 carrot
• 2 zucchinis
• 1 onion
• 2 chestnut mushrooms
• 1 cup parsley
• 1 cup peas
• 1/3 tsp salt
• 1/3 tsp pepper
• 2 tbs olive oil
• 2 tbs butter

Cooking Directions

1. -Chop all the vegetables
2. -Saute the onions following the carrot, zucchinis, peas and mushrooms in olive oil
3. -Add salt and pepper, stirring continuously.
4. -Take off heat and leave aside
5. -After a few seconds add the parsley and keep aside
6. -Cook your preferred pasta in salted water with a bit of olive oil so the pasta would not stick
7. -When the pasta is cooked, drain and add to the vegetables along with the butter and mix together
8. Plate and garnish with basil or parsley

Cod Parcels with Maltese Caponata

Cod Parcels with Maltese Caponata

Caponata Ingredients

• 1 onion
• 6 garlic cloves
• 1 aubergine
• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1/3 cup un-pitted olives
• 1/3 cup capers
• 2 bay leaves
• 1 basil string
• 1 marjoram sting
• 1 mint string
• 1 cup tomato puree
• 1 tbs tomato paste
• 2 tbs grape seed oil
• 1/3 tsp salt
• 1/3 tsp pepper

Cooking Directions

1. -Cut all the vegetables in large chunks.
2. -In a pan, sautee the chopped onion and garlic in grape seed oil until soft and transparent.
3. -Throw in the bell peppers following the aubergine stirring continuously.
4. -Throw in the rest of the ingredients following the chopped herbs, salt and pepper.
5. -Stir and bring to a boil.
6. -When boiling, bring to a simmer.
7. -When everything is cooked though and soft, the Maltese Kapunata would be done.
8. -It can be eaten also cold with summer salads or on bread.

What to do with Left Over Baked Potatoes!

Quick and easy to make and very tasty and satisfying on a nice rainy day. This recipe also helps you to go through your good left overs in your fridge and today it was baked potatoes. So one plate that is popular in Spain is the Spanish frittata or omelette and it is a normal omelette but potatoes are generally the main ingredient equivalent to the eggs. You can mash the potatoes, or dice them but having left over baked potatoes is very flavourful as they were already grilled up in the oven the day before and that adds to the tastiness of this frittata!

Basically, all you will need is your left over potatoes or just new pealed potatoes. A good tip is to boil them a bit first and also leave the skin on as it is packed with nutrients, the skin always does and same applies to fruit and veggies. Eggs depending on the amount of people you are feeding, turmeric and paprika, salt and pepper, a splash of milk, chopped tomatoes and grapeseed oil for frying. Never use olive oil for frying or sautéing something as olive oil looses it's good components when heated as for grapeseed oil doesn't, so take olive oil raw with salads for example. Mix all together and fry.

To accompany it you can do a nice leafy green salad, what ever you like from rucola to spinach and lettuce and in this case cherry tomatoes and walnuts were added for extra sweetness and crunch.

Dark Chocolate and Orange Cookies

Ingredients

• 2 1/2 cups self raising flour
• 1 cup sugar
• 1 egg
• 1 juice and rind of orange
• 100g orange flavoured dark chocolate
• 1 tsp baking powder
• 1 tsp orange extract
• 1/2 salt
• 75g butter

Cooking Directions

1. -Mix the wet ingredients together in a bowl
2. -Mix the dry ingredients in a separate bowl
3. -Combine the mixtures together until getting a wet doughy feel to the mixture
4. -Divide into small balls and shape into small cookies
5. -Bake at 160 degrees for about 10 to 15mins (but check them according to your oven)

Great Job Sweetheart :)

There he goes...! Well done to my man he is showing off his cooking side by baking off a lovely pasta bake. Looks great, smells wonderful and tastes fantastic... oh and spicy too :)

So I am going to give an overview on how this dish was done... Boiled pasta was added with basic tomato sauce (imp. with chilly flakes), poured into a baking dish, pour in 2 eggs to bind together and sprinkled on is some ricotta and cheese desired, season well and bake. Cook until golden in a 180 degrees oven.