Starters

Level: Easy

Dish: Hummus

Ingredients:

1 cup canned chickpeas, drained

1/2 cup tahini

Juice of one lemon

1-2 garlic cloves, minced

1/2 tsp cumin

Salt

1 tbsp Olive oil

Parsley (to garnish)

Method:

1. Combine tahini and lemon juice in a food processor and blend for 1 minute.

2. Wash the chickpeas well under tap water for a couple of minutes.

3. Add the lemon juice, garlic, cumin, salt and olive oil.

4. Add to the food processor and blend until thick and smooth. If it is too thick, adjust consistency by adding small amounts of water.

5. Put the hummus in a bowl. Drizzle with olive oil and garnish with parsley and serve!

Level: Easy

Dish: Cheese Quesadillas

Ingredients:

4 (8 inches) flour tortilla

1 cups grated cheese (Cheddar or Monterey Jack)

150g store-bought tomato salsa

1 white onion, chopped

1 cup canned chickpeas, drained

Method:

1. Preheat oven to 180C.

2. Place tortillas on a baking sheet.

3. Spread cheese and onion on all tortillas evenly and fold.

4. Bake in the oven until cheese melts and tortilla is golden.

5. Cut the tortillas into triangles

6. Serve with salsa as dip.

Level: Easy

Dish: Mozzarella Salad Skewers

Ingredients:

20 cherry tomatoes

20 fresh leaves

20 mini mozzarella balls

Salt and pepper

100 mL balsamic vinegar

4 tbp olive oil

20 cocktail sticks

Method:

1. Use the cocktail stick and start with adding the tomato follow by: a piece of basil, a mozzarella ball , a piece of basil and then another tomato.

2. Repeat until all ingredients are on the sticks.

3. Place sticks on serving dish and season all sticks with salt and pepper.

4. Mix the olive oil and balsamic vinegar and drizzle over plus place in a small bowl to dip.

Level: Intermediate

Dish: Avocado and Tuna Tapas

Ingredients:

2 (185g) tins white tuna in water, drained

1 tablespoon mayonnaise

3 spring onions, thinly sliced, plus additional for garnish

1/2 red pepper, chopped

1 dash balsamic vinegar

black pepper to taste

1 pinch garlic granules, or to taste

2 ripe avocados, halved and stones removed

Method:

1. Stir tuna, mayonnaise, spring onions, red pepper and balsamic vinegar in a bowl.

2. Season with pepper and garlic granules, then pack the avocado halves with the tuna mixture.

3. Garnish with reserved spring onions and a dash of black pepper before serving.

Level: Intermediate

Dish: Baked Buffalo and Chicken Rolls

Ingredients:

12 egg roll wrappers (buy the ones that are roughly 4" x 4" square)

1 cup cooked and shredded chicken (6 ounces)

1/2- 2/3 cup Frank’s Red Hot Sauce

1 cup crumbled blue cheese (4 ounces)

Blue cheese dressing, for serving

Method:

1. Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken and hot sauce.

2. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw.Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

3. To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

4. Repeat with remaining rolls.

5. Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls are crisp and beginning to turn a light golden brown.

Level: Advanced

Dish: Prawn Toast

Ingredients:

200 g peeled prawns

1 egg white

1 clove garlic

3 tsp chilli sauce

1 tbp cornflour

Salt

2 spring onions

1 pinch ginger

8 slices white bread

Sesame seeds

Oil for frying

Soya sauce or sweet chilli sauce, to serve

Method:

1. Put all the ingredients, except bread and sesame seeds, in a food processor and blend until it turns to a paste.

2. Remove crust from the bread and cut each slice into four small triangles.

3. Spread the paste on the bread and press down.

4. Sprinkle an ample amount of sesame seeds on each slice and press down again.

5. Heat 3 inches of oil in a pan until hot but not boiling and fry the each slice for 30-50 seconds.

Drain excessive oil.

6. Serve with soya sauce or sweet chilli sauce on the side.

Level: Advanced

Dish: Beef Hand Pies

Ingredients:

1 tbp vegetable oil

1/4 green cabbage, shredded

1/2 potatoes, scrubbed and diced

1 pound ground beef sirloin

1 tbp tomato pasta

1/2 tsp Worcestershire sauce

1/2 tsp dried thyme

Salt and pepper

All-purpose flour

(9 inches) homemade or brought pastry

Method:

1. Preheat oven to 400 degrees.

2.In a medium saucepan, heat oil over medium; add cabbage and potatoes and cook until brown.

3. Add beef; cook, breaking up meat with a spoon, about 5 minutes.

4. Stir in tomato paste, Worcestershire, thyme, and 1 cup water.

5. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork.

6. Season with salt and pepper. Let cool completely.

7. On a lightly floured work surface, roll each crust and cut each into 4 equal squares.

8. Place ½ cup filling on one half of each square, leaving a 1/2-inch border around the filling.

9. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. Cut 3 small vents in each.

10. Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.

Main Course

Level: Easy

Dish: Garlic Shrimp Pasta

Ingredients:

1 lb medium shrimp, deveined and tails removed

1 lb spaghetti noodles (more or less, depending on family size)

6 -8 garlic cloves, according to personal taste, minced

1⁄4 cup butter

olive oil (3 drizzles)

italian seasoning

fresh ground pepper

red pepper flakes

salt

herbs (according to taste)

Method:

1. Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.

2. While pasta is boiling, wash shrimp.

3. Melt butter over medium heat. Add shrimp.

4. Let cook till a little pink and starting to curl. Then add garlic.

5. Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.

6. Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it.

Start with adding 1/4 of it then work up from there.

7. Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

Level: Easy

Dish: Chicken Fried Rice

Ingredients:

3 tablespoons vegetable oil, divided

4 large eggs, lightly beaten

3/4 cup diced onion

3/4 cup diced red bell pepper

1 pound haricots verts (tiny green beans), trimmed and cut into 1 1/2-inch pieces (about 2 cups)

2 cups chopped cooked chicken

4 cups cooked basmati rice

1/3 cup soy sauce

2 to 3 tsp. Asian chili-garlic sauce

Toppings: sliced green onions, chopped toasted almonds

Method:

1. Heat 1 Tbsp. oil in a large skillet over medium-high heat 1 minute; add eggs, and cook, gently stirring, 1 to 2 minutes or until softly scrambled. Remove eggs from skillet; chop.

2. Heat remaining 2 Tbsp. oil in skillet; add onion, bell pepper, and green beans, and stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Add chicken, and stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 3 to 4 minutes or until thoroughly heated. Stir in scrambled eggs; sprinkle with desired toppings.

Level: Intermediate

Dish: One Pan Salmon Roast

Ingredients:

400g new potatoes, halved if large

2 tbsp olive oil

8 asparagus spears, trimmed and halved

2 handfuls cherry tomatoes

1 tbsp balsamic vinegar

2 salmon fillets, about 140g/5oz each

handful basil leaves

Method:

1. Preheat oven to 220C.

2. Put the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.

3. Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables.

4. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Level: Intermediate

Dish: Roast Overnight Sticky Chicken

Ingredients:

4 teaspoons salt

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon thyme

1 teaspoon white pepper

1⁄2 teaspoon garlic powder

1⁄2 teaspoon black pepper

1 large roasting chicken

2 large onions, peeled and quartered

Method:

1. Blend all spices together and set aside.

2. Rub with spice mixture, both inside and out, then stuff cavity with onions.

3. Wrap in a resealable "food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.

4. Remove from plastic bag and place in a shallow baking pan.

5. Roast uncovered in a 250 F oven 5 hours.

6. Baste with drippings every 30 minutes after the first hour.

Level: Advanced

Dish: Chicken Tikka Masala

Ingredients:

1 1⁄2 lbs boneless skinless chicken, cut in 1 inch cubes

Marinade

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons ground cumin

2 teaspoons ground red pepper

1 piece minced ginger (1-inch long)

6 bamboo skewers (6-inch)

Sauce

1 tablespoon unsalted butter

2 garlic cloves, minced

2 teaspoons ground coriander

1 teaspoon paprika

1 teaspoon garam masala (buy in Indian market)

1⁄2 teaspoon salt

1 (8 ounce) can tomato sauce

1 cup whipping cream

Method:

1. Soak bamboo skewers in water.

2. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.

3. Discard marinade.

4. For sauce, melt butter on medium heat. Add garlic & jalapeno; cook 1 minute.

5. Stir in coriander, cumin, paprika, garam masala & salt. Stir in tomato sauce.

6. Simmer 15 minutes. Stir in cream; simmer to thicken- about 5 minutes.

7. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.Remove chicken from skewers; add to sauce.

8. Simmer 5 minutes.

9. Garnish with cilantro Serve with basmati rice, naan or pita bread.

Level: Advanced

Dish: Asian Chicken Noodle

Ingredients:

Sesame Noodles

1 lb spaghettini

1/2 cup soy sauce

1/4 cup sesame oil

1/3 cup sugar

3 scallions, thinly sliced

1/4 cup sesame seeds

Funky Chicken

1/4 cup soy sauce

1/4 cup teriyaki sauce

2 garlic cloves, minced

1/4 cup brown sugar

1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)

4 boneless skinless chicken breasts

sesame oil, for sautéing

Method:

1. First make the sesame noodles: Cook the spaghetti according to package directions.

2. Drain (I also rinse).

3. In a jar, add the soy sauce, sesame oil and the sugar.

4. Shake until well blended and the sugar has dissolved.

5. Pour this over the pasta.

6. Toss with scallions and sprinkle with the sesame seeds.

10. Set aside while you marinate and then cook the chicken.

11. Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.

12. Make sure the sugar has pretty much dissolved.

13. Add the chicken, making sure it's all coated with the sauce.

14. Cover and stick in the fridge for 2-3 hours.

15. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.

16. Heat the sesame oil in a large non-stick pan.

17. Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.

18. Remove the chicken from the pan and let cool slightly.

19. Slice the chicken diagonally into thin strips.

20. Serve the chicken over the sesame noodles.

21. Stand back and watch your guests/children/loved ones inhale this dish.

Dessert

Level: Easy

Dish: Roasted Pear Crumble

Ingredients:

2 ripe but firm Anjou or Bartlett pears, halved, cored

2 teaspoons plus 2 Tbsp. olive oil

1/4 cup raw almonds or pecan halves, coarsely chopped

1/4 cup shelled pumpkin seeds (pepitas)

2 tablespoons light brown sugar

2 tablespoons old-fashioned oats

pinch of kosher salt

1 tablespoon sesame seeds, preferably black

1/2 cup mascarpone

2 teaspoons sugar

Method:

1. Place racks in upper and lower thirds of oven and preheat to 375 (degrees). Place pears, cut side up, on a small baking sheet, drizzle with 2 tsp. oil, and roast on upper rack until soft, 20-30 minutes. Let cool slightly.

2. Meanwhile, toss almonds, pumpkin seeds, brown sugar, oats, salt, and remaining 2 Tbsp. oil on a small baking sheet. Toast on lower rack, stirring occasionally, until golden, 10-12 minutes. Remove from oven and mix in sesame seeds. Let cool.

3. Whisk mascarpone and sugar in a small bowl. Spoon mascarpone onto plates and top with pears and nut-oat crumble.

Level: Easy

Dish: Popcorn bars

Ingredients:

Nonstick vegetable oil spray

15 graham crackers

4 cups popped popcorn (from 1/4 cup kernels)

1 cup coarsely chopped salted, roasted peanuts

3/4 cup puffed rice cereal

1 1/2 cups (3 sticks) unsalted butter

3/4 cup sugar

1/2 teaspoon Aleppo pepper (optional)

1 cup chopped semisweet chocolate or chocolate chips (about 6 oz.)

Flaky sea salt (for serving)

Method:

1. Preheat oven to 350 (degrees). Line a large rimmed baking sheet with foil and lightly coat with nonstick spray. Arrange graham crackers in a single layer on baking sheet, breaking to fit as needed to cover entire surface. Top with popcorn, peanuts, and puffed rice.

2. Bring butter, sugar, and Aleppo pepper, if using, to a boil in a medium saucepan over medium-high. Once boiling, stir once, then reduce heat and simmer, swirling occasionally, until mixture is golden brown and syrupy, 8-10 minutes.

3. Pour toffee mixture evenly over graham crackers and popcorn mixture. Bake until toffee is slightly darkened in color (the shade of a brown paper bag) and bubbling, 10-12 minutes. Remove from oven and evenly top with chocolate and sprinkle with salt. Let cool in baking sheet before breaking into pieces.

Level: Intermediate

Dish: Chocolate Chip Cookies

Ingredients:

1 cup plus 2 tablespoons all-purpose flour

3/4 teaspoon kosher salt

1/2 teaspoon baking powder

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

3/4 cup (packed) light brown sugar

1/4 cup sugar

1 large egg, room temperature

1/2 teaspoon vanilla extract

1 cup semisweet or bittersweet chocolate chips

Method:

1. Arrange racks in upper and lower thirds of oven; preheat to 425(degrees). Line 2 baking sheets with parchment paper. Whisk flour, salt, and baking powder in a small bowl. Using an electric mixer on medium-high speed, beat butter and both sugars in a large bowl until well combined, 2-3 minutes. Add egg and vanilla; beat on medium-high speed until mixture is light and fluffy, 2-3 minutes. Add dry ingredients, reduce speed to low, and mix just to blend. Fold in chocolate chips.

2. Spoon heaping tablespoonfuls of dough onto prepared baking sheets, spacing 1 1/2 (inches) apart. Bake, rotating pans halfway through, until edges are golden brown, 6-8 minutes. Transfer to wire racks and let cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature, or freeze cookies for up to 2 months.

Level: Intermediate

Dish: Brownie Cookies

Ingredients:

3 cups gluten-free powdered sugar

3/4 cup unsweetened cocoa powder

1 teaspoon kosher salt

2 large egg whites

1 large egg

4 oz. bittersweet chocolate, chopped

3 tablespoons cacao nibs

Method:

1. Place racks in lower and upper thirds of oven; preheat to 350(degrees). Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.

2. Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14-16 minutes.

3. Transfer baking sheets to wire racks and let cookies cool on pan.

4. Serve!

Level: Advanced

Dish: Raspberry Ricotta Cake

Ingredients:

Nonstick vegetable oil spray

1 1/2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

3/4 teaspoon kosher salt

3 large eggs

1 1/2 cups ricotta

1/2 teaspoon vanilla extract

1/2 cup (1 stick) unsalted butter, melted

1 cup frozen raspberries or blackberries, divided

Method:

1. Preheat oven to 350(degrees). Line a 9(inches)-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

2. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.

3. Bake cake until golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Let cool at least 20 minutes before unmolding.

Level: Advanced

Dish: Churros with chocolate sauce

Ingredients:

1 cup water

1/2 cup butter (I used salted butter, if you use unsalted add a pinch of salt to the batter)

2 tbsp sugar

1 cup flour

3 eggs

oil for frying

Cinnamon sugar

2 cups sugar

2 tbsp ground cinnamon

Chocolate sauce

100g dark chocolate

50ml cream

Method:

1. Start by making the chocolate sauce and the cinnamon sugar. Simply melt the chocolate and cream together and set aside. Mix together the cinnamon and sugar and set aside.

2. In a saucepan, combine the water, butter, sugar and salt. Allow the butter to melt and stir everything together.

3. Sift in the flour and stir until a ball starts to form.

4. Transfer the mixture to your stand-alone mixer or to a separate bowl if you are using a hand-held blender.

5. Allow the mixture to cool for 5 minutes.

6. Place enough oil into a pot to deep fry the churros and allow to heat.

7. Start beating the dough and add the eggs one at a time. Beat well after each addition. The mixture will become slightly sticky and more like a batter, but still thick.

8. Place the batter into a piping bag fitted with a star nozzle.

9. When the oil is hot, pipe long shapes into the oil and allow to fry until golden brown, flip them over and fry on the other side.

10. Continue until all the batter has been used.

11. Coat the churros in the cinnamon sugar.

12. Serve warm with chocolate sauce.