Cinnamon Apple Cake

Cake:
3 C flour
1 3/4 C granulated sugar
1 T baking powder
1/4 t salt
4 eggs
1 C vegetable oil
1/3 C apple or orange juice
2 t vanilla

Filling:
4 large apples, peeled and thinly sliced
1/3 C granulated sugar
2 t cinnamon
icing sugar, optional

• preheat oven to 350 F
• grease and flour a 10" (4 L) tube pan
• Combine first four dry ingredients
• Beat eggs, oil, juice and vanilla in large bowl
• add dry ingredients, beating until smooth (batter will be stiff)
• toss apple slices with sugar and cinnamon
• spread 1/3 of batter in prepared pan, cover with half of apples. Repeat layers. Spread remaining 1/3 of batter on top.
• Bake in centre of oven for 70 - 75 minutes or until cake tester inserted in centre comes out clean.
• Cool 20 minutes in pan then remove the rack and cool completely.
• If desired, dust with icing sugar before serving.

Soupa de Ajos

3 slices of yesterdays bread (white or whole wheat NOT whole grain) cubed
6 (or more if you like) chopped or pressed garlic cloves without green thread in the center
2 onions finely sliced
3 table spoons of olive oil or any other you prefer
2 teaspoons of mild paprika powder
Salt, pepper from the mill
½ litre of beef stock (tablet or liquid)
4 eggs (or 2 if you mix them in)

• Preheat oven at 200 C (medium high). Not if you mix the eggs into the soup.
• Cube the bread and fry in olive oil on high flame till nicely golden. Set aside.
• Fry with a little oil the garlic and onions on low heat till tender and glossy.
• Turn up heat till golden but not burnt.
• Add paprika, salt, pepper and the stock.
• Bring to boil and let it slowly simmer for 15-20minutes.
• Add the cubed bread. Either add two eggs to the boiling sopa and stir it in or pour the sopa into 4 preheated earthenware bowls and add an egg to each bowl.
• Put in oven till eggs are set.

Frozen Tortoni

1 egg white
4 T sugar
1 C whipped cream
2 t vanilla
1/2 C semi sweet chocolate
1 t butter
1/4 C chopped nuts

• beat egg white until stiff, gradually adding half the sugar until satiny
• whip the cream and remaining sugar with vanilla
• fold cream mixture into egg white mixture
• pour into freezing tray and chill well
• melt chips and butter in double boiler, fold in nuts
• dribble chocolate-nut mixture on cream mixture, fold and freeze

Carmel corn

6 quarts popped corn
1 C margarine
2 C brown sugar
1/2 C corn syrup
1 t salt
1/2 t baking soda
1 t vanilla

• melt margarine, brown sugar and corn syrup in a saucepan
• boil for 5 minutes
• remove from the stove before stirring in salt, baking soda and vanilla
• pour over popcorn

Granola

4 C oats
1/2 C wheat germ
1/2 C sliced almonds
1/4 C milk powder
1/4 C sunflower seeds
1/4 C pumpkin seeds
2 T sesame seeds
1/2 t cinnamon
2 T honey
2 T molasses
1/4 C orange juice
2 t vegetable oil
splash vanilla
1 1/2 C dried fruit (finely chopped if needed)

• Heat liquids in microwave for 30-40 seconds
• Pour onto dry ingredients and stir well
• Bake on non stick pan spread out evenly (I use parchment)
• Bake at 350 for 15 minutes, take out and stir
• Return to oven and bake for 10 minutes more
• Let cool on pan before adding selection of dried fruit

Ham and cheddar chicken rolls

4 chicken breasts, boneless and skinless
Sprinkled sea salt and freshly ground black pepper, to taste
4 tbsp Dijon mustard
8 slices deli ham
8 thin slices cheddar cheese
2 tbsp olive oil
4 onions, peeled and thinly sliced
1 tbsp dried thyme

• Preheat your oven to 350°.
• Layer two pieces of plastic wrap on top of each other. Fold them in half, open and place a chicken breast near the fold. Fold over the plastic wrap covering the meat then gently pound and flatten the breasts using a rolling pin, meat pounder or the bottom of a heavy pot. Season the chicken, then spread a thin layer of Dijon over each piece. Lay two slices of ham and two slices of cheddar on each breast. Roll them up tightly.
• Sauté the onions with the oil, dried thyme, salt and pepper. Continue cooking until they are lightly browned and golden. Place the chicken rolls on top of the onions in the pan or transfer to another baking pan, cover with a tight-fitting lid or foil and bake for 20-25 minutes, until the rolls are cooked through. You may serve them whole with a scoop of the onions or slice each one into several ‘rounds’ and present them on a bed of the onions.

Pesto Sauce

5 garlic cloves
3/4 C Parmesan cheese
3/4 C pine nuts
1/2 C extra-virgin olive oil
1 bunch basil

• Blend everything in a blender
• Heat before serving.

Ravioli Al Pesto

4 artichoke hearts, boiled for 25-35 minutes
1 lb ricotta cheese
2 lbs fresh lasagna sheets
salt and pepper, to taste
1 egg yolk, for sealing ravioli

• Cut the uncooked fresh pasta sheets into 2-inch squares
• In a food processor, blend the boiled artichoke hearts with the ricotta cheese and salt and pepper until the mixture is thoroughly combined
• Put a spoonful of the puree on half of the squares.
• cover each square and seal them carefully so no water gets inside. To seal, brush the edges with egg yolk.
• Cook in boiling water for 8-10 minutes. The raviolis are cooked with they float.
• Serve with pesto sauce.

Roasted Cauliflower and Pancetta Parpadelle

1 head cauliflower, cut into small florets
1/4 t chili flakes
12 slices pancetta, cut into thin strips
1/2 C extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 C panko
500 g parpadelle or other ribbon pasta
1/4 C chopped fresh parsley
Parmesan for grating

• Preheat oven to 450 F.
• Bring large pot of slated water to a boil.
• Line a sheet pan with parchment paper and set aside.
• In a bowl, toss cauliflower, chili flakes and pancetta with 1/4 cup oil.
• Season with salt and pepper, transfer to sheet pan and bake 15 minutes.
• Stir in garlic and panko, and continue to bake until cauliflower is tender and panko is golden.
• Cook pasta until al dente
• Strain and return pasta to pot, toss with parsley and remaining oil and season with salt and pepper.
• To serve, divide noodles in warmed pasta bowls, top with roasted cauliflower and garnish with grated Parmesan

Prosciutto Chicken

8 slices prosciutto
2 T balsamic vinegar
1 T fresh thyme
4 chicken breasts, skinless, boneless, tenders removed
1 T olive oil
1 cup dry white wine or chicken stock

• Preheat oven to 450 F.
• Brush prosciutto with 1 T vinegar, sprinkle with thyme and season with pepper.
• Wrap 2 pieces of prosciutto around each piece of chicken.
• In an ovenproof, non-stick skillet, heat oil over medium-high heat.
• Add chicken and cook for 3 minutes.
• Flip and cook 2 minutes more.
• Transfer skillet to oven and roast, about 12 minutes.
• Remove chicken from oven, transfer to cutting board and tent with foil.
• Return skillet to high heat and deglaze with wine and remaining vinegar, scraping up any brown bits.
• Bring to a boil and reduce sauce for 3 minutes.
• Drizzle sauce atop chicken to serve.