Chinese Pork Buns (Cha Siu Bao) Italian style by U. Larosa

SHOT 1: Prepare a normal dough as if you make bread (check my previous posting). The stuffing is a mix Italian sausages (my Italian twist), mushrooms, onions and other vegs; just cook them and let the mix cool down until you are ready to fill the buns (after the dough mix is proofed).

SHOT 2: Roll the dough flat in small rounds.

SHOT 3: Stuff the buns with the mix and create the bun shape:

SHOT 4: Steam the buns for 25 minutes. Use muffin paper.

SHOT 5: Eat them up!...You can serve the buns with Chinese broccoli (Kai-lan) and a csauce made with soya sauce, vinegar, ginger and mustard...ENJOY!!!

Pork, apple, onion, sage and chestnut stuffing by Leah A.

3 small apples, 200g vacuum packed chestnuts, 2onions, 600g Cumberland sausage, handful of fresh sage, salt and pepper, 25g butter, 140g of wholewheat breadcrumbs(stale/toasted bread in oven)

Prepare breadcrumbs by putting stale/oven prepared wholewheat bread in a glass bowl and the end of a rolling pinChop onions and dry on low heat with butter in frying pan for 5 minutes

Add onions (once cooled), finely chopped sage, chopped chestnuts, finely chopped Apple, breadcrumbs and Cumberland sausages (without the skin) into a bowel and need together with your hands.

Place in a 1kg bread tin or stuff turkey. Cook on 160degrees Celsius for 35-40minutes. Enjoy!

Pork, apple, onion, sage and chestnut stuffing :-)

Parmesan Shortbread by U.Larosa

SHOT 1: Mix 150g plain flour,  75g grated parmesan and 100g butter and 1egg yolk.

SHOT 2: Roll it in cling film and refrigerate for 2 hrs.

SHOT 3: Cut it in rounds, like coins.

SHOT 4: Put in a tin and cook it in the oven for 30 minutes.

SHOT 5: Serve it with Prosecco as a starter or eat in salad.

Chelsea Bun’s Pizza style by U.Larosa

SHOT 1: Make normal dough for pizza or bread (see my previous 5 shots recipe).

SHOT 2: Stretch the dough and roll the ingredients in it (tomatoes, olives, onion...your choice).

SHOT 3: cut the rolls and place it in the tin next to each other.

SHOT 4: Let the buns proof for further 2 hours.

SHOT 5: Cook the buns in the oven for 40 minutes at 200C. Enjoy...

Pumpkin Maple Pecan Pie with a Chocolate Ginger Crust by D. Burkart

Pumpkin Maple Pecan Pie with a Chocolate Ginger Crust

This mouth watering pie is a marriage of two old time favorites: Pumpkin and Pecan pies. The silky smooth mousse texture and warm aromatic spices of the pumpkin filling meld perfectly with the maple pecan topping and chocolate ginger snap crust.

Shot 1:

Preheat oven to 350 F

Ingredients :

Crust:

6 Ginger Snaps

6 Double stuffed Chocolate Oreo cookies.

Filling:

1 15 oz. can solid packed pumpkin

2 large eggs

1 Tbsp. freshly squeezed orange juice

2 tp. cinnamon

1/4 ground ginger

1/4 C brown sugar

1/4 C pure maple syrup

1/4 C whipping cream

Topping:

2 large eggs slightly beaten

3/4 C roughly chopped pecans

1/4 C brown sugar

1/4 C maple syrup

1 tsp. vanilla

Shot 2:

In a processor, crush ginger snaps and oreos to a fine crumb. Mix together well.

With your fingers, line a 9” pie pan with the cookie crumbs.

Place in the pre heated 350 F oven for 5-8 minutes, until set.

Set aside to cool.

Shot 3:

In a large bowl, beat the eggs, pumpkin, orange juice, whipping cream,cinnamon, ginger , brown sugar and maple syrup on low speed for 2 mins.

Pour the pumpkin filling into the crust.

In a medium sized bowl, using a whisk ,whisk together the 2 slightly beaten eggs, chopped pecan, brown sugar, maple syrup and vanilla. Blend together well !

Spoon the filling over the top of the pumpkin filling. Depending on how deep your pie plate is, you may not need all the topping.

Shot 4:

Place the pie in the 350 F preheated oven for 35- 45 minutes. It is done when you insert a toothpick and it comes out clean.

Remove from the oven and place on a rack for at least an hour. Until it is room temperature.

Then refrigerate for 8 hours.

Shot 5:

Serve with a big dollop of freshly whipped cream....enjoy !

**** Maple flavoured whipped cream tastes great with this pie. Just add 1 Tbsp. pure maple syrup when whipping the cream

Delores’ Festive Cheese Ball

This elegant and easy to make appetizer will be a big hit with your family and friends. The fusion of the various cheeses with herbs, onions, olives, yogurt and crushed nuts is simply delicious & perfect for this holiday season !


Shot 1:

This will make 2 medium size cheese balls or 1 large.
Ingredients:
229 g pkg of herbal cream cheese ( can be found at any deli counter )
170 g pkg camembert cheese

120 g shredded sharp cheddar cheese

1/4 C yogurt or sour cream

1 large green onion chopped

10 olives stuffed with pimento paste chopped

1/2 Tbsp. chopped or dried parsley

3/4 C mixed chopped walnuts and pecans finely chopped

1 tsp. chopped or dried parsley

*** optional : 1/4 bacon bits ( preferably home made

Let the herbal cream cheese and camembert cheese soften on the counter. ( about an hour, should be soft to the touch )

Shot 2:

Once cheese has softened, add the yogurt and blend together with mixer on low speed. Add the 1/2 Tbsp. parsley, chopped olives, onions, and bacon bits (if using) Blend again with mixer on low speed.

Do not over mix. Cover bowl with saran wrap and refrigerate for 30 – 40 minutes to firm up mixture so its easier to shape.

Shot 3:

On bakers paper, mix together the finely chopped nuts and 1 tsp. of parsley.

Remove the cheese mixture from the refrigerator.

Shot 4:

With a large spoon, scoop out half the cheese mixture and with your hands form into a sphere shape.

Roll the cheese ball in the nut/parsley mix.

Refrigerate for at least 3 hours before serving. Can be made 1 – 2 days in advance.

Shot 5:

Place your cheese ball on a serving platter with crackers & a few red & green grapes.

Serve with a side of tomato salsa, green pepper jelly or both.

Enjoy !!

Double Layered Dark Chocolate Blueberry Cheesecake by D.Burkart

Shot 1:
** Although this cake takes some extra prep time, don't assume its difficult to make...it isn't ! I suggest you read the recipe and instructions over once before starting.

Prepare your cake 1 day ahead of serving.
Preheat oven to 350 F
A 9 or 10 ‘ spring form pan. Line the bottom of the pan with parchment paper, snap pan closed & then with a scissors, snip to leave about a 2” rim extending outside the pan..

Ingredients for crust and cake :

7 double stuffed Oreo cookies

3 packages of Philadelphia full fat cream cheese ( place cheese on counter to soften, for at least an hour ....should be very soft to touch )
1 C plain fat free or low fat yogurt
5 oz. (squares) 70% dark bakers chocolate
3/4 frozen blueberries
1/3 C sugar
3 eggs

Shot 2:

Pour 1/2 of the batter into a separate bowl.

Melt the chocolate in a double boiler and let stand until just warm but still creamy.

Add the melted chocolate and the other 1/2 C yogurt to one bowl of cheesecake batter. Beat on LOW until well incorporated.
Spread the chocolate cheesecake mix on top of cookie crust.
*** To make it easier to spread, I use a spatula to drop even portions of the batter around the pan, then use the back of a large spoon to smooth out.

Now, add the frozen blueberries to the other bowl of batter. Gently fold them in. Pour the blueberry batter over top the chocolate batter.

Bake in the preheated oven for approx. 40 minutes or until the center of the cake is set but the cake still slightly jiggles. You don't want to over bake it.
Let cool to room temperature. Run a thin knife or metal spatula around the inside rim of the pan to loosen the edges of the cake.

Shot 3: Ingredients and Instructions for Blueberry Sauce and Chocolate Topping:

Blueberry Sauce:

2 C frozen Blueberries
1/2 C water
2 Tbsp. cornstarch
1/2 tsp. vanilla

In a sauce pan , combine the blueberries, sugar , vanilla and 1/4 C of the water. On med. low heat, bring it to a boil. Then turn to simmer.
In a cup, mix the cornstarch and the remaining 1/4 C of water and whisk thoroughly.
Slowly pour the cornstarch mix into the blueberry mixture on the stove and stir constantly until thickened. (just takes a couple of minutes) Remove from the stove and let sit for 30 minutes.
Place in the fridge to chill for another 30 minutes.
Place the cake, still in its spring form pan, on to a large plate. Unhinge the pan, but don't remove it yet.
Spoon the chilled blueberry sauce on top of the cake. Set aside while you prepare the chocolate glaze.

3/4 C whipping cream
6 oz. shaved dark chocolate or dark chocolate chipits
2 Tbsp. softened butter or margarine
1/2 tsp. vanilla

Shot 4:

Chocolate Glaze:In a small saucepan, heat the whipping cream until small bubbles form around the edge. Remove from the stove & vigorously mix in the chocolate until smooth. Then add the butter and vanilla and mix in well again.
Set aside to cool and slightly thicken for about 15 minutes.
I use 1/2 the chocolate topping for the cake and place the other 1/2 in a small bowl for anyone wants extra.

Remove the rim from the pan.

Slowly spoon the chocolate sauce over top the cake, letting it run down the sides. Yes, it will be messy !!!
As it runs over the sides onto the parchment paper,with a spoon, keep spooning it back over top the cake..
That 2 inch rim of parchment paper will catch all the drippings. Not to worry, you will snip that messy rim of paper off later.

Refrigerate without a cover for 3 hours to allow the chocolate topping to firm.. Then take it out of the refrigerator and loosely cover it in foil & refrigerator for at least 8- 12 hours more before serving.

Shot 5:

Before serving, with a scissors, snip off that 2” rim of messy parchment paper.
Then gently transfer the cake onto a cake platter. Leave the cake pan bottom on as its more difficult to transfer otherwise.
Slice, serve and enjoy. I can assure you, your guests will love every bite !!!!

Hearty Vegetable Soup with Savoury Whole Wheat Dumplings by Delores Burkart

SHOT 1: Vegetable Soup ingredients:
4 large carrots chopped
3 large celery stalks chopped
1 medium beet chopped
2 small tomato chopped
1 small onion chopped
1 large potato chopped
1 clove garlic chopped

1 cup cold water
1 Tbsp. extra virgin olive oil
1/2 – 1 tsp. salt (taste preference)
1 tsp. fresh chopped or dried parsley
1 tsp.freshly chopped or dried dill weed
1/4 tsp. ground black pepper

6 cups homemade or canned chicken / turkey broth ( lucky me, I still have frozen turkey broth from my thanksgiving turkey !)
*** If you like a thinner soup, just add another cup of broth.

SHOT 2: In a large soup pot, heat the olive oil on low heat. Sauté the onions, garlic, potato and celery...just for a minute or 2.
Then mix in the all of the other vegetables. Add the water, salt, pepper, dill and parsley. Bring it to a boil. Then turn heat to low med. and cook with the top on until the vegetables are soft and 3/4 of the water has evaporated. (as pictured )

Place 1/2 the vegetable mixture in a stainless steel or glass bowl and roughly mash with a potato masher. Return the mashed vegetable mix to the pot.
Add the chicken/turkey broth. Bring back to a boil and then turn to simmer.

SHOT 3: Dumpling ingredients: (I use this amount when making large pot of soup or stew...so for this soup cut the ingredients in half )

1 C whole wheat flour
1/2 cup all purpose flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. fresh or dried thyme
1/2 tsp. poultry seasoning
1 tsp. parsley
3 Tbsp. butter or margarine
3/4 to 1 C skim milk ( or whatever milk you traditionally use )

In a mixing bowl, mix together the flours, baking soda, baking powder, thyme, poultry seasoning and parsley. Cut in the butter/margarine with a pastry cutter or by rubbing through with your hands (my preferred method)! Slowly add the milk and mix until a very thick batter.
*** Note: You can use whatever seasoning you prefer for the dumplings.

SHOT 4: Using a tablespoon, drop the dumpling dough 1 at a time into the soup. Cook with the top on for 15- 20 minutes.
*** DON'T peek at the dumplings before 15 minutes time.

SHOT 5: Ladle the soup and dumplings into a bowl....and as my mom and my dear aunts used to say..... Schlucht !!