May 24, 2010
An Apple Swan - Learn How
Learning to make an apple swan is fun! You will need to watch the video a few times and practice but it won't be long until you can fancy up desserts, table settings, and kid's snack with this lovely, inviting, edible Apple Swan. Plus, wait til you see your child's face when you serve them an apple in the shape of a swan!
May 18, 2010
Tuna-Batta - Great with a Bowl of Soup
Tuna-batta is an open faced sandwich that holds all the good stuff and tastes divine! Your kids will love it and at the same time you can hide veggies in it! It also works well for orderves when cut into bite size pieces, and is picky eater friendly for kids.
Serves 2
Ingredients
-One can of tune
-Half a red bell pepper - chopped into small bits
-1/4 cup of corn - cooked from frozen or fresh
-2 tsp Cilantro - chopped
-1-2 spring onion - chopped in small bits
-Mayonnaise - enough to bind the ingredients together
-1/2 tsp Dijon Mustard
-1/2 cup cheddar cheese
-Ciabatta Bread
Directions
1. Drain the tuna and break up the chunks.
2. Add all the vegetables and a bit of the cheddar cheese (the remainder of the cheddar cheese will go to top the sandwiches).
3. Mix well with mayonnaise - just enough to bind the ingredients together.
4. Add the Dijon mustard and salt and pepper to taste.
5. Cut the Ciabatta bread in half lengthwise so you have to open face pieces of bread.
6. Top each half with the tuna mixture and then top with cheddar cheese.
7. Put under the grill for a few minutes until the cheese melts and the bread is slightly toasted. Make sure to keep an eye it as things burn quickly under the grill.
Serve with a bowl of soup or salad for a light healthy delicious lunch or dinner.
Serves 2
Ingredients
-One can of tune
-Half a red bell pepper - chopped into small bits
-1/4 cup of corn - cooked from frozen or fresh
-2 tsp Cilantro - chopped
-1-2 spring onion - chopped in small bits
-Mayonnaise - enough to bind the ingredients together
-1/2 tsp Dijon Mustard
-1/2 cup cheddar cheese
-Ciabatta Bread
Directions
1. Drain the tuna and break up the chunks.
2. Add all the vegetables and a bit of the cheddar cheese (the remainder of the cheddar cheese will go to top the sandwiches).
3. Mix well with mayonnaise - just enough to bind the ingredients together.
4. Add the Dijon mustard and salt and pepper to taste.
5. Cut the Ciabatta bread in half lengthwise so you have to open face pieces of bread.
6. Top each half with the tuna mixture and then top with cheddar cheese.
7. Put under the grill for a few minutes until the cheese melts and the bread is slightly toasted. Make sure to keep an eye it as things burn quickly under the grill.
Serve with a bowl of soup or salad for a light healthy delicious lunch or dinner.
Vegetable Soup With Phyllo Crumbs
This vegetable soup is adapted from Giada De Laurentiis - Everyday Italian. It's a healthy delicious hearty soup topped with phyllo crumbs.
Serves 4
Ingredients
-1/4 cup virgin olive oil
-2 leeks
-3 garlic cloves - minced
-2 zucchini - halved lengthwise and chopped
-2 carrots - halved lengthwise and chopped
-2 cans artichoke hearts in water - drained and quartered
-1 14 oz. can kidney beans
-1 14 oz. can chopped tomatoes or fresh - with juice
-10 cups vegetable broth
-1 tablespoon fresh thyme leaves
-4 oz dried egg noodles
-Phyllo Crumbs
Directions
1. Heat the oil in a large pot with a cover.
2. Add leeks until translucent (about 8 mins).
3. Add garlic and saute about 2 mins
4. Add zucchini, carrots and tomatoes, and season with salt and pepper. Saute about 10 minutes til vegetables start to soften.
5. Add vegetable broth and thyme and cook for about 2 mins.
6. Cover the pot and bring soup to a simmer. Allow to simmer for 20 minutes.
7. Increase the heat to medium high and add the noodles, artichoke hears and kidney beans.
8. Allow to cook til pasta is al dente - about 5 minutes.
This is a very versatile soup and is fabulous served with my tuna-batta, for a light, yet filling healthy lunch or dinner.
Phyllo Crumbs
Ingredients
-6 sheets of defrosted phyllo pastry
- 3 tbls melted butter
-1/3 cup grated Parmesan
Directions
1. Line a baking tray with parchment paper or spray with oil and pre-heat oven to 400 degrees F.
2. Stack the phyllo pastry sheets on top of each other and roll them up.
3. Cut the foll crosswise into 1/2in. sections.
4. Toss into a large bowl separating the pieces gently with your fingers.
5. While tossing the phyllo, gradually add the melted butter, tossing gently.
It's okay if the pieces break up.
6. Do the same with the Parmesan.
7. Spread onto baking sheet and bake for 10 minutes until golden brown and crunchy.
8. Allow to cool then break up any large bits into pieces.
Vegetable Soup with Phyllo Crumbs
Serves 4
Ingredients
-1/4 cup virgin olive oil
-2 leeks
-3 garlic cloves - minced
-2 zucchini - halved lengthwise and chopped
-2 carrots - halved lengthwise and chopped
-2 cans artichoke hearts in water - drained and quartered
-1 14 oz. can kidney beans
-1 14 oz. can chopped tomatoes or fresh - with juice
-10 cups vegetable broth
-1 tablespoon fresh thyme leaves
-4 oz dried egg noodles
-Phyllo Crumbs
Directions
1. Heat the oil in a large pot with a cover.
2. Add leeks until translucent (about 8 mins).
3. Add garlic and saute about 2 mins
4. Add zucchini, carrots and tomatoes, and season with salt and pepper. Saute about 10 minutes til vegetables start to soften.
5. Add vegetable broth and thyme and cook for about 2 mins.
6. Cover the pot and bring soup to a simmer. Allow to simmer for 20 minutes.
7. Increase the heat to medium high and add the noodles, artichoke hears and kidney beans.
8. Allow to cook til pasta is al dente - about 5 minutes.
This is a very versatile soup and is fabulous served with my tuna-batta, for a light, yet filling healthy lunch or dinner.
Phyllo Crumbs
Ingredients
-6 sheets of defrosted phyllo pastry
- 3 tbls melted butter
-1/3 cup grated Parmesan
Directions
1. Line a baking tray with parchment paper or spray with oil and pre-heat oven to 400 degrees F.
2. Stack the phyllo pastry sheets on top of each other and roll them up.
3. Cut the foll crosswise into 1/2in. sections.
4. Toss into a large bowl separating the pieces gently with your fingers.
5. While tossing the phyllo, gradually add the melted butter, tossing gently.
It's okay if the pieces break up.
6. Do the same with the Parmesan.
7. Spread onto baking sheet and bake for 10 minutes until golden brown and crunchy.
8. Allow to cool then break up any large bits into pieces.
May 8, 2010
Cooking With Flower - Apple Lavender Muffins
Apple Lavender Muffins
-------------Courtesy of David Barry, instructor, The Culinary Institute of America.
Ingredients
-1 1/2 cups all-purpose flour
-1/2 cup sugar
-2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 cup milk
-1 tablespoon lavender flowers
-1/2 cup butter, melted and cooled
-1 large egg, beaten
-1 cup peeled and diced apple, divided
Directions
1. Preheat oven to 375 degrees. Coat 12 muffin tins with cooking spray or line them with muffin cups.
2. In a large bowl, sift together the flour, sugar, baking powder and salt. Make a well in the center.
3. In a separate bowl, whisk together the milk, lavender, butter and egg.
4, Add the milk mixture to the flour mixture and stir by hand just until the batter is evenly moistened.
5. Fold in 1/2 cup of the appl
es.
6. Fill the prepared muffin tins about three-quarters full. Gently tap the filled tins to release any air bubbles.
7. Sprinkle the remaining diced apple over the muffins.
8. Bake until a skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
9. Cool the muffins in the pan for about 10 minutes, then transfer to a cooling rack.
Makes 12 servings.
-------------Courtesy of David Barry, instructor, The Culinary Institute of America.
Ingredients
-1 1/2 cups all-purpose flour
-1/2 cup sugar
-2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 cup milk
-1 tablespoon lavender flowers
-1/2 cup butter, melted and cooled
-1 large egg, beaten
-1 cup peeled and diced apple, divided
Directions
1. Preheat oven to 375 degrees. Coat 12 muffin tins with cooking spray or line them with muffin cups.
2. In a large bowl, sift together the flour, sugar, baking powder and salt. Make a well in the center.
3. In a separate bowl, whisk together the milk, lavender, butter and egg.
4, Add the milk mixture to the flour mixture and stir by hand just until the batter is evenly moistened.
5. Fold in 1/2 cup of the apples.
6. Fill the prepared muffin tins about three-quarters full. Gently tap the filled tins to release any air bubbles.
7. Sprinkle the remaining diced apple over the muffins.
8. Bake until a skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
9. Cool the muffins in the pan for about 10 minutes, then transfer to a cooling rack.
Makes 12 servings.
May 5, 2010
Cooking With Flowers - Lavender Lemon Bars
Lavender Lemon Bars
-----------------Judith Hilinski from Taste of Home
Ingredients
- 3/4 cup butter
- 1/2 cup confectioners' sugar
- 2 cups all-purpose flour
- 1/2 cup ground almonds
- 2 teaspoons dried lavender flowers
- 2 teaspoons grated lemon peel
Topping Ingredients
- 1/3 cup all-purpose flour- 1/2 teaspoon baking soda
- 4 eggs
- 1/3 cup lemon juice
- Confectioners' sugar
Directions 1. In a small bowl, cream butter and confectioners' sugar. Add the flour, almonds, lavender and lemon peel; beat until crumbly.
2. Pat into an ungreased 13-in. x 9-in. baking dish.
3. Bake at 350° for 15 minutes or until edges are golden brown.
4. Meanwhile, in a another small bowl, combine the sugar, flour, baking soda, eggs and lemon juice; beat until frothy. Pour over hot crust.
5. Bake at 350° for 20-25 minutes or until light golden brown. Cool on a wire rack.
6. Dust with confectioners' sugar.
Refrigerate leftovers
Yield: 1 dozen
Nutrition Facts: 1 serving (1 each) equals 185 calories, 8 g fat (4 g saturated fat), 51 mg cholesterol, 95 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
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