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🔹FLUFFY AMERICAN PANCAKES🔹

🔹INGREDIENTS
135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
🔹TO SERVE
maple syrup
butter

🔹METHOD
Sift thethe flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
🔹Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
🔹Heat a non-stick frying pan over a medium heat and add a k**b of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/½in thick.
🔹Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
🔹Serve with lashings of real maple syrup and extra butter, if you like.

🔹RECIPE TIPS
Try our easy tips for giving the American pancake recipe a twist. For extra-fluffy pancakes substitute self-raising flour for plain flour and still use the baking powder. Serve the pancakes with fresh strawberries and good vanilla ice cream.

Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream

🔹RANCH-STYLE CHICKEN MACARONI BAKE🔹

🔹 INGREDIENTS
20g butter
1 Tbsp plain flour
½ cup milk
185ml ranch dressing
1 cup milk, extra
6 cups cooked macaroni
2 cups each shredded cooked barbecue chicken meat
2 cups chopped baby spinach leaves
1 cup shredded mozzarella
6 chopped, pan-fried bacon rashers
½ cup shredded mozzarella

🔹 METHOD
🔹 Preheat oven to 180°C.
🔹 Melt 20g butter in a small saucepan over a medium heat.
🔹 Add 1 Tbsp plain flour, stirring for 1 minute or until mixture is bubbling. Whisk in ½ cup milk until smooth.
🔹 Add 185ml Ranch Dressing and extra 1 cup milk.
🔹 Cook, stirring, until mixture boils and thickens. Transfer to a large mixing bowl.
🔹 Add 6 cups cooked macaroni, 2 cups each shredded cooked barbecue chicken meat and chopped baby spinach leaves, 1 cup shredded mozzarella and 6 chopped, pan-fried bacon rashers.
🔹 Toss well, then spoon into a large baking dish.
🔹 Scatter with extra ½ cup shredded mozzarella. Bake for 20 minutes then serve.

🔹GARLIC BUTTER SHRIMP PASTA

🔹INGREDIENTS:
8 ounces fettuccine
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
8 tablespoons (1 stick) unsalted butter, divided
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 cups baby arugula
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

🔹METHOD
In a large pot of boiling salted water, cook pasta according to package instructions, then drain well.

Season shrimp with salt and pepper, to taste; set aside.

Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes.

Stir in shrimp.
Serve immediately, garnished with parsley, if desired.

GLUTEN FREE GARLIC & RED PEPPER PASTA SAUCE

🔹 INGREDIENTS
15ml olive oil
4 cloves garlic, crushed
33g tomato paste
1 tablespoon dried oregano
3 whole roasted red peppers from a jar, blot the oil and roughly chop
240ml unsweetened almond milk
120ml cup water
2 tablespoons gluten free all purpose flour
15g nutritional yeast or vegan parmasan
1 pound gluten free + vegan penne pasta (or pasta type of your choice)
Red Chili Flakes for topping, optional

🔹METHOD🔹
Start off by prepping your pasta – just plop the pasta in a pot of boiling, salted water and let the water do its thing. Depending on your preferred pasta and level of doneness this will take somewhere between 8-12 minutes. Once the pasta is cooked to your preference just drain away the water and set aside momentarily while you prep the sauce.

Garlic & Roasted Red Pepper Pasta sauce making collage
To make the sauce: begin by sautéing finely chopped garlic in olive oil for a minute or two until lightly golden and fragrant. Add in the tomato and dried oregano and cook another minute or so. Both the tomato paste and the garlic will benefit and deepen in flavour if you give them time to cook.

Next, stir in the chopped roasted red peppers. For this recipe I opted to use roasted red peppers from a jar for connivence. If you would prefer, you can roast the red peppers yourself by following along with this roasted red pepper sauce recipe.

Finally, stir in the almond milk, water, flour, nutritional yeast and mix everything until fully combined. A couple things to note at this stage:

Make sure to use plain, unsweetened almond milk or. Really you can use any type of milk, dairy or non-dairy, so long as it’s unsweetened.
You can use water or vegetable stock instead of milk but your sauce won’t look or feel quite as creamy.
Don’t worry if the flour gets clumpy. You will be blending the sauce up in a minute and anyway getting rid of any potential clumps.
Garlic & Roasted Red Pepper Pasta sauce collage
Next up, transfer your sauce as is to a blend and

Finally, transfer the sauce to a blender or food processor and blitz until you’ve reached a thick, creamy, saucy consistency.

At this point it’s just a matter of pouring that sauce all over your prepped pasta and you’re all set. I like serving this with a sprinkling of red chili flakes over the top for a little added heat, but that’s up to you!

🔹FRENCH ONION SOUP🔹

🔹INGREDIENTS
SOUP:
1kg white onion (9-10 onions)
4 tbsp olive oil
2 cloves garlic
½ tsp salt
120ml white wine
1L vegetable stock
3 tbsp soy sauce or tamari
1 sprig thyme

🔹TO SERVE
4 slices sourdough (or bread of choice)
150g vegan cheddar cheese, grated
Fresh thyme
Chives
Black pepper

METHOD
🔹Finely slice the white onions into half moons and mince the garlic.
🔹Heat the olive oil in a heavy set pot (like a dutch oven), over medium heat. Add the sliced onions and stir to coat in oil. Stir in the salt. Cook the onions for 10-15 minutes, until soft and starting to caramelise.
🔹Lower the heat to medium-low and add the minced garlic. Continue cooking the onions for 35-40 minutes, stirring every couple of minutes and adding a splash of water if the onions are sticking to the bottom of the pot. By this stage, the onions should be a deep golden brown.
🔹Add the white wine to deglaze the pan, stir and cook for 2-3 minutes until the wine has reduced. Add the vegetable stock, soy sauce and thyme and stir to combine. Increase the heat to medium and bring to a simmer. Simmer the soup for 10-15 minutes.
🔹While the soup simmers, heat the oven to 180˚C on the grill setting. Place 4 slices of bread onto a baking tray and top with cheese. Place in the oven and grill for 7-8 minutes, until melted.
🔹Divide the soup amongst four bowls and top with a slice of cheesy bread. Top with sliced chives, thyme and black pepper.

🔹 HAWAIIAN CHICKEN TERIYAKI🔹

🔹INGREDIENTS
1 ½ chicken thighs or breasts, skinless and boneless
1 yellow pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 small red onion cut in chunks
2 cups chunked pineapple

🔹 TERIYAKI SAUCE
¼ cup Apple Cider vinegar
1/2 cup Soy Sauce
3 tbsp honey
4 garlic cloves, minced well
1 tsp grated ginger
1 tbsp cornstarch
⅛ tsp white pepper

🔹INSTRUCTIONS
🔹CHICKEN & VEGETABLES
Preheat the oven to 350°f/Gas mark 4/177°c
Spray baking dishes with non stick spray
Place the pineapple, all the bell pepper chunks and the onion on the bottom of the baking dish
Place the chicken pieces on top of the vegetables and pineapple

🔹TERIYAKI SAUCE
Whisk together 1 tbsp warm water with the cornstarch
In a small saucepan add the vinegar, honey, soy sauce, garlic and pepper to the cornstarch mix
Bring to a simmer, whisking occasionally
Bring to a boil, whisking constantly, boil for one minute
Remove from the heat, set to the side for ten minutes
This allows the sauce to thicken and cool at the same time
Spoon some sauce onto the top of each piece of chicken,
Flip the chicken over and spoon more sauce over the top

Bake at 350°f/Gas mark 4/177°c for 35 to 40 minutes

Can be eaten alone, or served with a bowl of steamed rice, white or brown rice.

🔹CHOCOLATE TEXAS SHEET CAKE🔹

🔹 INGREDIENTS
For the Cake:
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs plus 2 yolks
2 teaspoons vanilla extract
1/4 cup sour cream
8 ounces semisweet chocolate, chopped
4 tablespoons unsalted butter
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch-processed cocoa powder
For the Chocolate Icing:
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
1/2 cup Dutch-processed cocoa powder
1 tablespoon light corn syrup
3 cups confectioners' sugar
1 tablespoon vanilla extract
1 cup toasted pecans, chopped

🔹 METHOD 🔹
🔹 FOR THE CAKE
1) Adjust oven rack to middle position and heat oven to 350 degrees. Grease an 18- by 13-inch rimmed baking sheet. In a large bowl combine flour, sugar, baking soda, and salt;set aside. In a another bowl whisk eggs and yolks, vanilla, and sour cream until smooth.
2) Heat chocolate, butter, oil, water, and cocoa in a large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until combined. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack

🔹 FOR THE ICING🔹
About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Turn off heat and whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake with an offset spatula and sprinkle with toasted pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve

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