Chicken and Spinach Samosas

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons vegetable oil
• 6 tablespoons warm water
• 1/4 cup vegetable oil
• 2 teaspoons ground cumin
• 4 tablespoons curry powder
1 pound ground chicken
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup frozen spinach
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying

• In a large mixing bowl combine flour, salt and oil and mix with your fingers until it resembles coarse breadcrumbs.
• Add water and mix with both hands until fully combined and mixture holds as a ball.
• Turn out onto a clean flat surface and knead for 10 minutes until the dough becomes smooth.
• Flatten into a disc shape and set back in bowl and cover with plastic wrap to rest for 30 minutes while you prepare the filling.
• Set a large, heavy-based pot over medium-high heat and add vegetable oil.
• Add spices and stir until just fragrant – this lightly toasts the spices and forms the spicy base of the filling mixture.
•Add ground chicken and saute until slightly coloured.
• Add onion, garlic, and ginger and sweat.
• Add chickpeas and spinach then simmer for 10 minutes until liquid has evaporated and all the flavours have come together.
• Season with salt and pepper.
• Set aside and allow to cool.
• Return to the dough and divide it up into 4 equal parts.
• Working with one piece at a time roll into a nice ball then using a rolling pin roll out into discs.
• Cut in half down the middle to form two half-circles.
• Working with one half at a time, rub a little water around the edges using your finger.
• Form a cone by folding along the straight edge overlapping the seam.
• Gently pinch at the fold to secure.
• Holding the cone in your hand fill with 2 tablespoons of filling.
• Seal the top by bringing the edges together and crimping with your fingers or a fork.
• Do this with the rest to make 8 samosas. (note: you can freeze them at this point if you wish).
• Heat vegetable oil to 360 degrees F in a large heavy-based pot.
• Fry the samosas in batches (so as to not to over-crowd the pot) until puffy and golden. Remove with a slotted spoon and drain on paper towels.

Tip: Instead of frying the samosas you can also bake them. Preheat oven to 390 degrees F. Line a baking dish with foil. Brush the samosas with egg yolk. Bake for 35-40 minutes.
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Easy Lobster Bisque

Ingredients:lobster bisque
• 2 cups half and half
• 1 cup sherry
• 1 cup water
• 2 teaspoons spoon Lobster Base
• 3 TB spoons flour
• 2 TB spoons tomato paste
• 1/4 teaspoon paprika
• 1 cup cooked lobster, minced

• In a pot mix together half and half, sherry, water, lobster base, flour, tomato paste, and paprika.
• Bring to boil and simmer for 5 minutes.
• Add cooked lobster and simmer for additional 2 minutes.
• Enjoy.

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Beer Battered Mushrooms

Ingredients:beer battered mushrooms
1 lb button mushrooms
• 1 1/3 cup flour, plus extra for dusting
• 1 1/4 cup beer, cold
• 3 heaped teaspoons baking powder
• 1/4 teaspoon freshly ground black pepper
• 1  teaspoon sea salt
• sunflower oil, for deep-frying

• Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF.
• Mix the salt and pepper together and season the fish fillets on both sides.
• Whisk the flour, beer and baking powder together until nice and shiny.
• Dip mushrooms into batter and coat well, then fry in batches in the hot oil for a few minutes, or until crispy and well browned.
• Remove mushrooms from oil and place on plate lined with paper towels to drain off excess oil.
• Serve with dipping sauce of choice.

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Peach Bellini

Ingredients: peach bellini
• 2 ripe peaches, seeded and diced
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon sugar
• 1 bottle chilled prosecco sparkling wine

• Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth.
• Press the mixture through a sieve and discard the peach solids in the sieve.
• Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco.
• Serve immediately.

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Candied Walnuts

Ingredients:candied walnuts
4 oz walnuts
• 1/4 cup powdered sugar
• 1/8 teaspoon salt

• Preheat the oven to 350 degrees F.
• In a medium sized bowl, mix together the sugar, cayenne and salt.
• Bring a small saucepan of water to boil.
• Add the walnuts and blanch them for 3 minutes.
• Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly.
• Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown, about 20 minutes. Watch carefully because the sugar can burn easily.
• Let cool completely before serving.

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Green Tea Latte

Ingredients:green tea latte
• 1½ tsp. matcha (green tea powder)
• 1 Tbsp. hot water (not boiling water)
• 1 cup milk
• 1 tsp. sugar (optional)

• Sift green tea powder into the cup to get rid of the lumps in the powder.
• Add hot (not boiling) water and whisk briskly until powder is all dissolved.
• Add milk and sugar in a small saucepan.
• Heat the milk over medium heat until small bubbles start to appear around the edge of the saucepan. Do not bring the milk to full boil.
• Turn off the heat.
• Froth the milk until foamy, about 10 seconds with a frother.
• Add the hot milk and foam in the cup and dust the green tea powder on the top.

PS. You can also use honey instead of sugar.
PPS. Any milk you like will work (cow, almond, soy…)

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Virgin Mojito

Ingredients:virgin mojito
• 10 fresh mint leaves
• 1/2 lime, cut into 4 wedges
• 1 cup ice cubes
• ginger ale

• Place mint leaves and3 lime wedges into a sturdy glass.
• Use a muddler to crush the mint and lime to release the mint oils and lime juice.
• Fill the glass almost to the top with ice.
• Pour the ginger ale over the ice. S
• Stir.
• Garnish with the remaining lime wedge.

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Breakfast Hot Chocolate

Ingredients:Breakfast hot chocolate
• 200 ml cream
• 100 ml whole milk
300 grams dark chocolate

• Bring milk, cream and mint to boil.
• Take off the heat.
• Discard mint.
• Add chocolate and mix till well incorporated.
• Bring to room temperature.
• Keep the chocolate sauce in the fridge till ready to use.
• Heat a cup of milk in microwave for 1 minute on high.
• Add 3 TB spoons of chocolate sauce to the milk.
• Enjoy.

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Almond-Banana Smoothie

Ingredients:Almond Banana Smoothie
• 2 bananas, out of freezer
• 1 cup unsweetened almond milk
• 1 TB spoon powdered sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla

• Blend all the  ingredients in blender until smooth.
• Divide smoothies among 2 glasses.
• Serve.

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Coconut Horchata

Ingredients:Almond horchata
• 1 1/2 cup full fat coconut milk
• 1 1/2 cups water
• 1/4 cup  honey
• 1 teaspoon ground cinnamon (or more to taste)
• 2 teaspoons vanilla extract
• 1/8 teaspoon nutmeg

• Place the coconut milk and water into a pitcher.
• Place the honey, ground cinnamon, vanilla extract and dash of nutmeg in a small saucepan over medium high heat.
• Heat until the honey is just melted.
• Pour the honey mixture into the pitcher.
•Stir until the honey mixture is well combined with the coconut milk.
• Place the pitcher in the fridge and allow to chill for at least two hours.
• Stir well before serving.

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