Barbecue chicken skewers

ingrediants

1 x 225g can pineapple pieces in natural juice, strained, juice reserved

 2 tablespoons tomato sauce

 1 tablespoon soy sauce

I tblsp worcestor sauce

I tblsp fruit chutney

1 tsp paprika

 1 garlic clove, crushed

 1 large red capsicum, halved, deseeded, cut into 2cm pieces

 4 shallots, ends trimmed, cut into 3cm pieces

 12 (about 550g) chicken tenderloins, cut into thirds crossways

 Olive oil spray

 Step 1

Combine the pineapple juice, tomato sauce, and soy sauce, garlic in a bowl paprika, chutney and Worcester sauce. Add chicken and turn to coat. Cover and place in the fridge for 1 hour to marinate.

Step 2

Thread the capsicum, shallot, pineapple and chicken alternately onto skewers. Spray lightly with olive oil spray.

Step 3

Preheat a barbecue flat plate or a large frying pan on medium-high. Cook, turning occasionally, for 10 minutes or until golden. Serve.

MMMMMMM FUDGE

ingrediants

2 tablespoons unsalted butter, cut into small pieces and softened, plus more for brushing

3 ounces unsweetened chocolate, very finely chopped

1 teaspoon vanilla, mint or almond extract

1/8 teaspoon kosher salt

1 cup half-and-half

2 1/4 cups sugar

2 tablespoons light corn syrup

Assorted toppings 

Directions

1. Line a 9-by-5-inch loaf pan with foil, leaving a 2-inch overhang on all sides. Lightly brush the foil with butter.

Lightly brush the bowl of a stand mixer or another large metal bowl with butter. Add 2 tablespoons cut-up butter, the chocolate, extract and salt; set the bowl aside.

Heat the half-and-half in a medium pot over medium-high heat until hot but not boiling. Stir in the sugar and corn syrup and bring to a boil, stirring constantly and scraping the bottom of the pot with a wooden spoon; boil, stirring, until the sugar is dissolved, about 3 minutes. Reduce the heat to low; run a pastry brush dipped in warm water along the sides of the pan to dissolve any sugar crystals clinging to the pan. Clip a candy thermometer to the pan. Simmer the mixture, undisturbed, until the thermometer registers 234 degrees F to 238 degrees F, 20 to 30 minutes, watching the temperature closely as cooking times may vary. (This is the "soft-ball stage." To test for doneness, drop some of the mixture into cold water; you should be able to roll it into a soft ball.)

2. Quickly pour the sugar mixture over the chocolate-butter mixture in the bowl (do not scrape the sides or bottom of the saucepan in case any sugar crystals formed). Clean the candy thermometer, then clip it to the bowl. Let the chocolate mixture cool, undisturbed, until it registers 110 degrees F to 115 degrees F, about 1 hour. (For faster cooling, set the bowl in a larger bowl of cold water.)

3. Brush the paddle attachment or mixer beaters with butter. Beat the mixture on medium speed until just incorporated, about 1 minute. Reduce the mixer speed to low and beat until the fudge just begins to lose its sheen and hold its shape, 5 to 15 minutes. Do not overmix or the fudge will become hard. Use a buttered rubber spatula to scrape the fudge into the prepared pan and pat into an even layer; smooth the top.

4.Press one or more toppings into the fudge, if desired (about 3/4 cup total). Let sit at room temperature for 1 hour, then score the fudge into small squares with a knife. For the best texture, let sit at least 1 more hour before slicing. Wrap leftover fudge in plastic wrap and store in an airtight container for up to 1 week at room temperature, or up to 2 weeks in the refrigerator. Bring to room temperature before serving.

Toppings:

Crushed sandwich cookies

Crushed graham crackers

White chocolate chips
Sprinkles
Peanut butter drizzle
Mini marshmallows

pizza!!!!!!!

ingrediants

  

 1/2 cup (125ml) Leggo's Squeezy Garlic, Onion & Herbs Pizza Sauce

 1 cup (100g) grated pizza cheese

 2 bacon rashers, thinly sliced

 75g button mushrooms or cup mushrooms, thinly sliced

 1 chorizo sausage, thinly sliced

 1/2 small red onion, thinly sliced

 100g Always Fresh Roasted Peppers – Strips, drained

 20g baby rocket leaves

 Select all ingredients

1.Preheat oven to 220C. Place  Pizza Bases on 2 baking trays. Spread bases evenly with Garlic sauce, welignton chutney, Onion & Herbs Pizza Sauce. Sprinkle with half the cheese.

2.Arrange the bacon, mushroom, chorizo, onion and Always Fresh Roasted Pepper Strips over cheese. Sprinkle with the remaining cheese. Bake for 8-10 mins or until crust is golden and crisp. Serve the pizzas topped with rocket.(or your choice of toppings)

red velvet anyone??

Ingredients

• Cake:
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 tablespoons cocoa
• 4 tablespoons red food coloring
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• • 2 1/2 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon distilled white vinegar
  • 
    1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
    2. 2 Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
    3. 3 Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
    4. 4 Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
    5. 5 To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.
    6. 
       
       

lovely lasagne

Ingredients

For the ragu

2 tbsp olive oil

900g/2lb minced beef

2 onions, roughly chopped

4 sticks celery, diced (optional)

2 garlic cloves, crushed

2 level tbsp plain flour

150ml/¼ pint beef stock

1 tbsp redcurrant jelly (optional) or 1 tsp sugar

3 tbsp tomato purée

1 tbsp chopped thyme

2 x 400g/14oz can chopped tomatoes

For the white sauce

50g/2oz butter

50g/2oz plain flour

750ml/1¼ pints hot milk

2 tsp Dijon mustard

50g/2oz parmesan cheese, grated

salt and pepper

For the lasagne

10-12 sheets lasagne

75g/3oz mature cheddar cheese, grated

Method

1. Preheat the oven to160C/325F/Gas 3.
2. For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well.
3. Stir in the canned tomatoes. Bring to the boil again, cover and simmer in the oven for 1-½ hours, or until the beef is tender.
4. For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.
5. For the lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over the cheddar cheese.
6. Leave for six hours before cooking so that the pasta can start to soften.
7. Preheat the oven temperature to 200C/400F/Gas 6.
8. Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges and the pasta is soft.

jerk chicken

1 envelope Italian salad dressing mix

2 tablespoons brown sugar

2 tablespoons oil

2 tablespoons soy sauce

1 teaspoon cinnamon

1 teaspoon thyme

1⁄2 teaspoon ground red pepper

2 1⁄2 lbs chicken pieces

 DIRECTIONS

1.   Mix all ingredients except chicken in bowl.

2.   Pour over chicken.

3.   Cover and marinate 1 hour or over night in fridge.

4.   GRILL it!

5.   Enjoy!

yummy lemon cake

• 8ounces digestive biscuits
• 4ounces butter, melted
• 8ounces mascarpone
• 1 1⁄3lbs soft cheese
• 2eggs plus 2 yolks
• 3lemons, zest, juice of 1
• 4tablespoons all purpose flour
• 6ounces superfine sugar

• FOR THE TOPPING

• 2\3cup sour cream
• 3tablespoons lemon curd
• 10rasberries\strawberries, to serve (optional)

DIRECTIONS

1. Heat oven to 350°F Line the bottom of a 9 inch  springform tin with grease proof paper.
2. Tip the crackers and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
3. Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a slight wobble.
4. Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream.
5. Swirl lemon curd over the top and decorate with raspberries, if you like.