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Red Nosed Reindeer Christmas

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Red Nosed Reindeer Christmas

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Cajun Fish

Ingredients

• 2 tablespoons reduced-calorie margarine, melted
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon ground red pepper
• 1/2 teaspoon salt
• 1/8 teaspoon garlic powder
• 4 (4-ounce) farm-raised catfish fillets/tilapia
• Vegetable cooking spray

Method:

• Combine the first 8 ingredients in a large bowl.
• Brush the pieces of fish with margarine mixture.
• Place fish on rack of a broiler pan coated with cooking spray. 
• Broil 5 1/2 inches from heat 8-10 minutes or until fish flakes easily when tested with a fork and the top is slightly blackened.
• Serve on a bed of hot rice or Romaine lettuce.

Honey Orange Cake

Ingredients

• 2 tablespoons honey
• 4 large eggs
• 1 tablespoon orange zest
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 pinch baking soda
• 3 tablespoons melted butter
• 1/2 cup sugar
• Additional butter, for greasing
• Berries or orange slices for topping

Directions

Preheat oven to 350 degrees F.

In a large bowl, whisk together butter and sugar till light and foamy.

Add the honey and eggs(one at a time) until thoroughly integrated.

Stir in orange zest.

Sift together flour, baking powder, and baking soda.

Add slowly to egg mixture.

Lightly grease a loaf pan with butter.

Add the mixture to the pan and bake.

After 40 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).

Serve with whipped cream and fruit toppings. Perfect for a Sunday brunch!!

Vodka Mojito

Ingredients

• 1 1/2 cups mint simple syrup recipe follows
• 1 cup vodka, chilled
• 1/4 cup fresh lime juice (from 2 to 3 large limes)
• 1 cup club soda, chilled
• Ice
• Fresh mint sprigs, for garnish

Method:

In a pitcher, combine the simple syrup, vodka, lime juice, and club soda. Pour into ice-filled glasses and garnish with mint sprigs.

Mint Simple Syrup:

• 1 cup sugar
• 1 cup water
• 1 packed cup fresh mint leaves

In a small saucepan, over medium heat, combine the sugar, water, and mint leaves. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using, pressing on the mint leaves to extract as much syrup as possible.

This is a simple and yet elegant drink perfect for a cocktail party or just to add a bit of spice to a romantic evening!

Yellow Butter Cake with Chocolate and Almonds

Yellow Butter Cake Recipe:

Ingredients:

6 large egg yolks

1 cup (240 ml) milk

2 teaspoons (8 grams) pure vanilla extract

3 cups (300 grams) sifted cake flour

1 1/2 cups (300 grams) granulated white sugar

1 tablespoon + 1 teaspoon (20 grams) baking powder

3/4 teaspoon (5 grams) salt

12 tablespoons (170 grams) unsalted butter, room temperature and cut into pieces

For the Chocolate Frosting:

8 ounces (225 grams) bittersweet or semisweet chocolate, chopped

1/4 cup (25 grams) cocoa powder (can use Dutch-processed or regular unsweetened cocoa powder)

1/4 cup (180 ml) milk

1/2 cup (113 grams) unsalted butter, cut into pieces

3 cups (345 grams) confectioners (powdered or icing) sugar, sifted to remove lumps

1 1/2 teaspoon pure vanilla extract

2 tablespoons coarsely crushed almonds

Method:

Preheat oven to 350 degrees F. Spray a 9-inch x 1 1/2 inch cake pan with cooking spray, line bottom with parchment paper, then spray again with cooking spray. Set aside.

In a bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.

In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.

Pour the batter into the prepared pan, smoothing the surface with an offset spatula. Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

Place the cake on a wire rack to cool, in the pans, for about 10 minutes. Then invert the cakes onto a greased rack/ cake dish. To prevent splitting, reinvert cake so that the top is up. Cool completely before frosting.

Chocolate Frosting:

 In a stainless steel bowl placed over a saucepan of simmering water, put the chopped chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract. If the frosting is lumpy, strain through a strainer to remove any lumps. Cover and place the frosting in the refrigerator until it is firm (this may take a few hours). Once the frosting is firm remove from refrigerator and place in your mixing bowl. Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency.

Place the cake layer on your serving plate and spread the frosting. Scatter the almonds on top of the chocolate layer.Cover and refrigerate the cake until serving time.

I know this cake takes time but it tastes and looks yumm!

Southern Fried Chicken

Ingredients


3 eggs
1/3 cup water
About 1 cup hot red pepper sauce
2 cups flour
1 tbsp chopped parsely/rosemary or fresh oregano add a nice flavor too(optional)
1 teaspoon pepper
2 tsp black pepper
2tsp garlic powder
1 (1 to 2 1/2-pound) chicken, cut into pieces
Salt
Oil, for frying
Method:
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange.

In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp.

It's tender,spicy and yummm!!!

Biscuits!

Biscuit Recipe:
 Ingredients:

2 1/2 cups (325 grams) all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 tablespoon granulated white sugar (optional)

1/2 cup (113 grams) cold unsalted butter, cut into small pieces

 3/4 cup (180 ml) milk

2tsp of chopped parsley

1 large egg, lightly beaten

1 large egg, lightly beaten with 1 tablespoon milk (for brushing the top of the biscuits)

Method:
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.

Line a baking sheet with parchment paper.

 In a large mixing bowl, sift or whisk together the flour, baking powder, salt, chopped parsley and sugar.

Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips).

Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)

Place mixture on a lightly floured surface.

Knead the dough gently until it comes together and is a smooth dough.

 Roll out dough to about a 1/2 inch (1.25 cm) thickness.

 Cut out biscuits with a lightly floured round cookie cutter.

Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean.

Remove from oven and place on a wire rack. Serve warm with butter.

 It's the perfect soul-food!

Chocolate Chip Scones

Chocolate Chip Scones:

 Ingredients:

 2 cups all purpose flour
1/4 cup granulated white sugar
 1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into pieces
1/2 cup (90 grams) milk or semi sweet chocolate chips or chunks
1/2 cup dried cherries or cranberries(optional)
1 teaspoon pure vanilla extract
 2/3 - 3/4 cup buttermilk

Method:

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.

 Line a baking sheet with parchment paper.

 In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.)

Stir in the chocolate chunks (or chips) and dried cherries.

 In a small measuring cup whisk together the buttermilk and vanilla extract and then add to the flour mixture.

Stir just until the dough comes together (add more buttermilk or flour as necessary). Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick.

 Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet.

 Brush the tops of the scones with a little milk.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

Remove from oven and place on a wire rack to cool.

Perfect with a hot cup of Cappucino!

Blueberry Muffins

Everyone agrees that Monday morning blues are the worst. So to start off the week on a great note I made blueberry muffins this morning and sure to say this is a morning staple that simply is too good to resist!

Ingredients
6 tablespoons unsalted butter, room temperature, plus more for tins
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
1 3/4 cups blueberries

Directions
1.Preheat the oven to 375 degrees. Butter the muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.
2.In the bowl stir butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Gently fold in the blueberries. Divide the batter among muffin tins. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan and let cool completely.

Enjoy with a steaming cup of coffee and you are good to go for the rest of the week!

Vegetable Chowmein, Cabbage and Potato Cakes with Chicken Satay

This was last night's dinner and made from all the stuff that had been sitting inside the fridge for a while now. Some extra celery, cabbage, carrots and woala some vegetable chowmein! Another vegetable staple is potatoes---I know, I know it's not a vegetable but sometimes it reduces the guilt of consuming carbs. Better still, I mixed it up with some stir-fried cabbage into Latke style potato cake and it turned out to be a perfect side for the dinner entree. Plus I used the whole-wheat spaghetti for the noddles instead of the more starchy Asian noodles and it was good for a weeknight meal. Spruce it up if you will for a weekend dinner.

So here are the recipes:

Ingredients

* 2 large carrots, peeled, trimmed and cut into matchstick-size pieces
* 8 ounces Spaghetti pasta/noodles
* 3 tablespoons vegetable oil
* 3 sticks of celery thinly chopped
* 1 red bell pepper sliced/ chopped
* 1 (2-inch) piece fresh ginger, peeled and minced
* 3 garlic cloves, minced
* 6 large shitake mushrooms, thinly sliced
* 1/4 cup low-sodium chicken broth
* 1/2 cup hot sauce
* 2 tablespoons soy sauce
* 2 teaspoons honey
* Salt and freshly ground black pepper
* 2 green onions, thinly sliced


Directions

Bring a large pot of salted water to a boil over high heat. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Drain and set aside.

In a large nonstick skillet, heat the oil over high heat. Add the onions, ginger and garlic. Cook for 2 minutes until the onions are lightly browned. Add the mushrooms, celery, carrots, red bell pepper and cook for 3-5 minutes. Add the broth, hot sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Add the noodles and mix it all in. Season with salt and pepper, to taste.

Transfer the chowmein to a large bowl and garnish with the green onions before serving.

Potato and Cabbage Cakes:
Ingredients:

1/2 cup boiled and smashed potatoes
1/2 cup shredded cabbage
1 egg
1/4 teaspoon white pepper
1/2 cup breadcrumbs

PREPARATION:

1. Mix potatoes, cabbage, salt and pepper in medium bowl.
2. Spray large nonstick skillet with nonstick cooking spray and heat over medium-high.
3. Scoop and roll the batter into a ball and dip it gently into a bowl of whicked egg and then roll on some breadcrumbs till its fully covered. Gently place in skillet. Repeat with second pancake.
4. When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and about 4 inches in diameter. Cook until pancake browns on one side, about 5 minutes. Turn pancakes. Cook on second side until pancake browns, 4 to 5 minutes.
These go nicely with some hot sauce!

Now for the Chicken Satay:

Ingredients

* 2 tablespoons creamy peanut butter
* 1/2 cup soy sauce
* 1/2 cup lemon or lime juice
* 1 tablespoon brown sugar
* 2 tablespoons curry powder
* 2 cloves garlic, chopped
* 1 teaspoon hot pepper sauce
* 6 skinless, boneless chicken breast halves - cubed

Directions

1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
2. Preheat a grill to high heat.
3. Weave the chicken onto skewers, then grill for 5 minutes per side.
4. Serve the chicken satay with peanut sauce (made with peanut butter, soy sauce and hot pepper sauce).

Raspberry Cheesecake

CRUST:
• 2 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted

• FILLING:
• 12 ounces cream cheese, at room temperature
• 1 tablespoon all-purpose flour
• 1 3/4 cups sugar
• 4 large eggs
2 large egg yolks
• 1/2 teaspoon vanilla
1 tablespoon raspberry jelly
• 1 cup raspberries, preferably fresh
• 3 tablespoons sugar

Preheat oven to 325 degrees F.
Combine Graham cracker crumbs and butter well.
Press onto bottom and slightly up sides of a 9" springform pan.
Beat cream cheese and sugar together until smooth and frothy.
Add the flour and then add the eggs one at a time while gently mixing the batter.
Pour in the vanilla essence.
Pour batter into crust.
Bake for 32-40 minutes till the sides are golden brown but the center is still a bit shaky.
Keep the cake on a cooling stand and let it rest for 30 minutes.
Stir the raspberry jelly on low flame till it’s smooth and all the lumps are melted. Gently add in the fresh raspberries
Pour gently atop the cheesecake or layer them out in a single layer around the edges of the cake.

Dali Chicken (courtesy P.F Chang's)

I just loved this dish at Chang's but unfortunately they took it off the menu. It was really hot and spicy and I decided to try and make my version of it at home. I found this recipe online from another fan of the dish.I tweaked the recipe for my taste a bit but the results were great---try this dish--it's hot, yummy and oh so easy to make.

Ingredients:
2 yukon gold potatoes
3 chicken breast fillets
6-8 dry red chillies
1tsp of corn starch
3 tbsp of hot sauce
3 tsp soy sauce
1 tsp garlic powder
1 tsp onion powder
Salt to taste.

Method:

Cut the 2 yukon gold potatoes cut up in thin slices then cut in half (so they looked like half moons.)
Saute them in a pan with some sesame oil and vegetable oil and some dried red chillies. Cook them in two batches and until they are somewhat browned. Drain them on paper towels and salt to taste.
Cut up 3 chicken breasts into cubes and season with salt, garlic powder, and onion powder to taste.
Saute the chicken quickly on high heat until just cooked. Lower heat to medium and add the chili paste mixture (recipe below) or the Sriracha hot sauce if you can find it at the store. Add the soy sauce and a tsp of corn starch mixed into it. Throw the potatoes back in the pan and toss the mixture until nicely coated.Take it off when the potatoes and the chicken are done, approx. 6-8minutes.

Recipe for Red Hot Chili sauce:
* 1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise
* 3 cloves garlic
* 2 tablespoons garlic powder, plus more as needed
* 2 tablespoons granulated sugar, plus more as needed
* 1 tablespoon kosher salt, plus more as needed
* 1 tablespoon light brown sugar
* 1/2 cup distilled white vinegar, plus more as needed
* Water, as needed

Procedure:
In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt, and brown sugar. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.
After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.
Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, seal, and store in the refrigerator for up to 6 months.

Toasted Sesame Bread Sticks

Ingredients

1 teaspoon honey
1 cup warm water (105 F to 115 F)
1 envelope active dry yeast
1-1/2 cups bread flour
1-1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1/4 cup sesame seeds, toasted
2 tablespoons dark Asian sesame seeds


Topping:
1 egg white, lightly beaten
1 teaspoon salt
1 tablespoon sesame seeds, toasted


Method:
1. Stir honey into 1/4 cup warm water in small bowl. Sprinkle with yeast. Let stand until foamy, 5 to 10 minutes.
2. Combine bread and all-purpose flours, sugar, salt and 1/4 cup toasted sesame seeds in large bowl. Stir in yeast mixture, remaining 3/4 cup warm water and sesame oil. Stir until dough pulls away from sides of bowl.
3. Turn dough out onto lightly floured surface. Knead dough until smooth and elastic, 8 to 10 minutes, adding more flour as needed to prevent dough from sticking. Place dough in greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, 45 minutes to 1 hour.
4. Punch dough down. Let rest 5 minutes. On lightly floured surface, roll dough into 16 x 9-inch rectangle. Using a pizza cutter or sharp knife and beginning at a long side, cut dough into sixteen 1-inch-wide strips. Dust 2 baking sheets with cornmeal. Transfer breadsticks to pans.
5. Topping: Brush sticks with egg white. Sprinkle with salt and sesame seeds. Cover with clean dish towel. Let rise until doubled in volume, 45 minutes to 1 hour.
6. Heat oven to 425 degrees F. Bake breadsticks for 12 to 15 minutes or until golden and hard on outside. Serve warm.

Spicy Chicken and Shrimp Noodles

Ingredients

* 1 packet of Chinese egg noodles(cooked and drained)
* 1/4 cup, plus 2 tablespoons peanut/sesame oil
* 2 tsp Kosher salt
* 3 tbsp oyster sauce
* 1 tbsp dark soy sauce
* 2 tsp cornstarch
* 1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips
* 1/2 lb 30-41 ct shrimp
* 1 teaspoon dark Asian sesame oil
* 1 heaping tablespoon minced peeled fresh ginger
* 3 cloves garlic, minced
* 1 scallion, white and green minced
* Freshly ground black pepper
* 1/2 medium yellow onion, thinly sliced
* 1 stalk celery, thinly sliced on the diagonal
* 10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
* 1/3 cup thinly sliced canned water chestnuts
* 6 ounces fresh mung bean sprouts
* 3 cups cooked white rice, hot

Method:

Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Stir fry the shrimp and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan.

Whisk together the chicken broth, oyster sauce, soy sauce, cornstarch, and sugar in a small bowl, and set aside. Stir fry the chicken with the dark sesame oil, salt, and pepper, and set aside.

Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Stir in the shrimp, chicken,bean sprouts and finally the noodles. Make sure all the ingredients are blended well. Remove from the heat. Serve hot.

Table Settings

Whether it's a laid-back picnic or lively dinner party, forget about setting a serious table. After all, it's summer and that's the perfect excuse to dish out a table that's drenched with color and wild with pattern. Since we have only a few months of reliable warm weather each year, why not make the most of them and create a special place in your kitchen for summertime dining and entertaining? With a little imagination, even the daily mundane stuff can make an interesting table setting. A plate of green artichokes as the centerpiece; three colored jars filled with water and floating tea-candles; a antique lamp/lantern; some twigs from a tree on a nice tablecloth---all add the touch of the unexpected. Bon Appetit!

Lamb "Kofta"

Kofta's are simply balls of minced or ground meat — usually beef or turkey — mixed with spices and/or onions. Today I made lamb kofta for a bit of change to the usual recipe.

Ingredients:

* 1 lb minced lamb
* 5 onions chopped very fine
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 2 tbsps garam masala (for the Koftas)
* 3 tbsps tomato ketchup
* 1/2 cup coriander leaves chopped fine
* Salt to taste
* 3 tbsps vegetable/canola/sunflower cooking oil
* 1 tbsp ginger paste
* 2 tbsps garlic paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1 tsp chilli powder
* 1 tsp garam masala (for the gravy)
* 4 large tomatoes cubed

Method:

* Put the minced lam, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a large bowl and mix well.
* Form the mixture into equal sized balls and keep on a plate.
* Heat the oil in a pan and add the remaining onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute.
* Add all the powdered spices - coriander, cumin, red chilli powder, 1 tsp garam masala, turmeric - and fry for 2-3 minutes.
* Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
* Add 2 cups of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
* Stir gently so as not to break the meatballs.
* Cook uncovered till the lamb meatballs are done. The gravy can be as thick as you like so add or dry up the water as required.

Berry and Chocolate filled Crescent Rolls

This recipe can be done with both homemade or store bought crescent rolls. Honestly I first tried the rolls with store bought dough but the next time after some effort, I made the rolls from scratch and they were simply amazing. You can make these rolls both sweet or savory. I tried them with berry and chocolate filling for a nice dessert for some friends and they were a sure hit!


Homemade Crescent Rolls
2 1/4 tsp active dry yeast
1/4 cup water, warm
1/2 cup milk, warm (100-110F)
1 tbsp sugar
2 cups bread flour
1/2 tsp salt
4 tbsp butter, room temperature

Take a large bowl and combine yeast, water, milk and sugar. Let stand for 5 minutes, until foamy. Add in bread flour and salt and mix well. Cut the softened butter into three or flour pieces and drop them into the dough and blend them in. Knead the dough(with a mixer or by hand) for about 2 minutes. Cover the bowl and let rise for 45 minutes in a warm place.
Turn risen dough out onto a lightly floured surface. Press it out into a circle with your hands, then use a rolling pin to roll it out into an even, 10-inch circle.
Use a pizza cutter or a sharp knife to divide the circle into 12 triangles (just like slicing a pizza).

Preheat oven to 400F.

Put some jelly in the middle of each triangle and place rasperries/ blueberries or any other fruit filling you would like.Cover with a few pieces of cholate and roll the dough to tie both ends in a crescent shape.

Bake till the rolls are golden brown (approx. 10-12 minutes)

Penne Pasta with Shrimp and Parsley

A complete comfort food that is ready within a few minutes. A perfect weeknight dinner.
Ingredients:
•1 packet of penne pasta
•2 tb butter
•2 tb olive oil
•2 garlic cloves, minced
•10 med shrimp - cleaned
•pinch salt
•pinch pepper
•1 1/2 tb chopped parsley
•1 tb Parmesan cheese


Method:
Cook the pasta as per package directions. Meanwhile, heat butter and olive oil over medium heat. Add garlic, cook until golden. Pat dry the shrimp and add it with salt, pepper, and chopped parsley. Cook over medium heat until shrimp turn pink. Remove saucepan from heat. Toss with drained pasta, parmesan and remaining parsley. Serve immediately.

Yummy Chocolate Cookies

Ingredients:
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (105 grams) light brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (130 grams) all purpose flour
1/4 cup (30 grams) cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups (260 grams)chocolate chips or chopped walnuts.

Method:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips.

Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches apart.

Bake for approximately 10-12 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

Makes about 24 cookies.