2/19/13 ChefElla's Gotta Have Gumbo

CHEFELLA'S GOTTA HAVE GUMBO

Gumbo???  Gumbo???  "What is Gumbo?" I asked.  

My Dad then asked where I had heard of Gumbo.  I told him that one of my friends went to a place called New Orleans and that she had eaten Gumbo while she was there.  Then I told him that I did not know where New Orleans was or what Gumbo was.  My Dad pulled out a map of the United States and pointed to Louisiana.  He said, "New Orleans is here."  Well that was one mystery solved, but that left the mystery of, what is Gumbo?  He explained that Gumbo is a spicy stew with vegetables and meat served over rice, and that is very popular there.  But if it is popular there, then why not here I asked?  My Dad explained that every area of the country has their own special foods.  Some foods are special because the ingredients only grow in that part of the country, and some recipes are special because the people who live their made them up.  For example you can get a Philly cheesesteak sandwich in other parts of the country, but it originally came from Philadelphia.   You can get Texas toast, or a Coney Island Hot Dog, or Boston Cream Pie, but all of them originally came from other parts of the country.  And so we are back to Gumbo, a spicy vegetable and meat stew, served over rice from New Orleans, Louisiana.  

For this recipe you will need to use the stove and a knife.  If you are not allowed to use the stove or a knife by yourself you can have a grown up help.

1.  Wash your hands.

2.  For this recipe you will need a cutting board, a knife, measuring spoons, a wooden spoon, a fork, a
    fine mesh strainer, a sauce pot with a lid and a large stock pot.

Ingredients: (This recipe will make 6-8 servings)

2 Cups     Long Grain White or Brown Rice
                -Cook with 3 cups water.  This should make 6 cups of cooked rice.
                -Always follow the directions on the rice you buy.
                -If you do not want to cook rice you can also buy par-cooked or pre-cooked rice.
1 Med.    Green Pepper, Small Dice

1 Small    White Onion, Small Dice
4 oz         White Mushrooms, Sliced
3 each      Large Roma Tomatoes, Diced

3 Stalks   Celery, Small Dice

4 Tbl.       Butter

6 Tbl.       Whole Wheat Flour

32 oz       Chicken Stock, Low Sodium
2 Tbl.      Cajun Spice

                -You can find many recipes online to make your own spice, or you can buy cajun spice mix
                  at the store.

                -If you make your own spice mix, and do not like your Gumbo very spicy, you can just leave
                 the cayenne pepper out.
14-16oz   Turkey Kielbasa, thin sliced rounds
8 oz          Shrimp 41-50, peeled, tail-off, deveined
                 -41-50 is the number of shrimp per pound.  For example 26-30 shrimp would be 26 to 30
                  shrimp per pound, and are bigger than 41-50's.  If you would like to use bigger or smaller
                  shrimp for you dish you can.
3.  Heat 3 cups of water in your sauce pot over high heat.
4.  Pour rice in a fine mesh strainer and rinse with cool water.  When the water runs clear it is ready.
     Washing the rice will remove any excess starch and keep it from sticking together.
5.  When the water comes to a boil add the rice.  Bring the rice back to a boil and then cover.  Turn the
     heat to low and simmer for 20 minutes.  When done remove from heat and uncover.

6.  Heat your stock pot on the stove over medium high heat.

7.  Add the butter to the pan.  When it is melted add the green peppers, onions, celery and mushrooms.

8.  Saute for 5 minutes.  Add the cajun spice and sauté for another 2-3 minutes.

9.  Add the flour and sauté for 2-3 additional minutes.  Add the stock and mix well.

10.  Bring the Gumbo to a boil.  The Gumbo will thicken.  Turn the flame to medium and add the
      kielbasa, shrimp and tomatoes.  Simmer for 15-20 minutes.

11.  To serve, put rice in a bowl, and top with Gumbo.

Traditionally, Gumbo does not have mushrooms or tomatoes in it, but I like the flavor that mushrooms and tomatoes add to my Gumbo.  For a more traditional Gumbo you can leave out the tomatoes and mushrooms and substitute 6 oz of a vegetable called okra.  You can find sliced okra in the freezer section of your grocery store.  Just add the okra when you add your meat to the recipe.
If you would like to use different kinds of meat in your Gumbo just substitute whatever you like.  Chicken, Duck, Turkey, and different types of sausage will all go well in your own recipe.

Enjoy

-ChefElla

Moqueca Mushroom Curry

Mild and creamy with chick peas & roasted cashew nuts.

Serves 6

25g unsalted butter

200g cashew nuts

2 tbsp vegetable oil

2 medium onions, diced

3 sticks celery, finely sliced

1kg mushrooms, wiped and cut in half

240g can chick peas, washed and drained

3 tbsp My Secret Kitchen Moqueca Curry Paste

2 tbsp My Secret Kitchen White Wine & Porcini Finishing Sauce

1 tsp My Secret Kitchen Secret Wild Garlic Spices

300ml double cream

In a heavy based saucepan melt the butter and roast the cashews until golden brown being careful not to burn the butter. Put the cashews to one side and add the oil to the butter. Add the onions and caramelise for 10 – 15 minutes before add the celery and continue to cook for a few minutes.  Add the mushrooms and stir until starting to reduce in volume. Add the chick peas and return the cashews back to the pan.  Stir in the Moqueca Curry Paste, White Wine & Porcini Finishing Sauce and Wild Garlic Spices. Cook gently for 10  minutes stirring occasionally before adding the cream. Serve simply with paratha or a green salad.

Tip: If preparing this dish to freeze, slightly under cook the vegetables. Also works great as a side dish – cut the mushrooms slightly smaller.
You can add some My Secret Kitchen Secret Firecracker Chilli Spices if you like a hotter curry.

Moqueca Lamb Curry

Medium, rich and savoury with potatoes and spinach

Serves 6

750g lamb shoulder, trimmed and diced

2 medium onions, sliced

2 aubergines, diced

1-2 tbsp vegetable oil

3 tbsp My Secret Kitchen Moqueca Curry Paste

2 tbsp My Secret Kitchen Miso Dressing with Ginger

1 dsp My Secret Kitchen Secret Firecracker Chilli Spices (reduce quantity for less heat)

2 medium potatoes, peeled and diced

500ml lamb or vegetable stock

150g fresh spinach leaves

In a heavy based saucepan, brown the meat in two batches so that the fat is released from the lamb, remove with a slotted spoon and put to one side. Add the onions to the pan and soften.  Add the aubergines and brown slightly - if more oil is required add 1-2 tablespoons of the vegetable oil.  Cook the aubergines and onions for 25 mins so that they are soft and caramelised.  Return the meat to the pan and add the Moqueca Curry Paste, Miso Dressing and Firecracker Spices. Stir together before adding the potatoes and stock.  Bring to the boil, cover and simmer gently for 30-40 minutes or longer if time allows and the meat needs tenderizing.  10 minutes before serving, add the spinach and allow to wilt and cook into the curry.
Serve with naan bread and chutneys (make firecracker onion chutney by mixing Firecracker Secret Spices with sliced red onions and Jumping Jack Chilli Jam)

Tip: If short on time, cut the potatoes into smaller dice or prepare the night before and place in a slow cooker. This is a great recipe to use left over roast dinner – vegetables and all!

Moqueca Chicken Curry

Hot and fruity with coconut milk

Serves 6

2 tbsp vegetable oil

650g chicken thigh or breast meat, diced

500g prepared frozen stir fry vegetables

3 tbsp My Secret Kitchen Moqueca Curry Paste

2 tbsp My Secret Kitchen Thai Dressing with Kaffir Lime

1 tbsp My Secret Kitchen Secret Firecracker Spices (reduce quantity for less heat)

400ml can coconut milk

250g fresh pineapple, diced

Fresh coriander and natural yogurt to garnish

  

Heat the oil in a heavy based saucepan and brown the meat in two batches and put to one side. Add the stir fry vegetable mix and cook for 5 minutes. Return the meat to the pan and add the Moqueca Curry Paste, Thai Dressing and Firecracker Spices and mix thoroughly. Add the coconut milk and pineapple.  Mix together, cover and simmer gently for 25 – 30 minutes. Serve garnished with fresh coriander, natural yogurt and sweet potato chips.

  

Tip: Marinade the meat in the Moqueca Curry Paste, Thai Dressing and Firecracker Spices overnight and all ingredients can be put in the slow cooker.

almond crusted chicken fingers

ever since we left the bar almost three years ago to make our own chicken fingers at home, a version makes in into our dinner rotation every couple months. they're easy, delicious, quick, and don't make a big mess when they're baked. this version is breaded with both panko and ground almonds. if you aren't a fan of nuts or have a nut allergy, feel free to skip the almonds all together and just use panko. they're delicious either way.

almond crusted chicken fingers
adapted from how sweet eats
30 minutes, serves 4

1 pound boneless, skinless chicken tenders or chicken breasts, thinly sliced
2 cups buttermilk
1 cup ground almonds
3/4 cup panko
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
non-stick spray or spray vegetable oil
honey mustard dipping sauce for serving (optional)

1. soak the chicken in the buttermilk for at least four hours and up to overnight.
2. preheat your oven to 450F. line a baking sheet with foil and place a wire rack on top.
3. in a large plate, combine the almonds, panko, flour, salt, pepper, and paprika. 
4. remove chicken from the buttermilk and let the excess drip off. dip in the breading mixture and place on the  wire rack. repeat with the rest of the chicken pieces. 
5. spray each tender with vegetable oil. bake for 12 minutes, flip and spray with oil, and bake for an additional 12 minutes. serve with honey mustard dipping sauce.

chicken cordon bleu soup

it's funny how people react to snow. last weekend, we got hit, just like everyone else on the east coast. i had plans friday to take the baby out for the day, but after watching six inches fall in the morning, i ditched them and stayed inside. mostly because i didn't want to deal with the other idiots driving around that don't realize you actually do have to drive differently when there's this much snow falling. by late saturday morning the snow stopped falling and it was absolutely beautiful outside. all the tree branches were covered in snow. it was picture perfect. other than having to be plowed out of our driveway, we weren't really affected. our power didn't go off, we didn't go to the grocery store to stock up, i didn't even bother getting out the flashlights.

after being stuck in the house for two days, we decided to head out with family for dinner. big mistake. while the weatherman was still talking about how much snow fell and how icy the roads were, we couldn't get over the people who ventured out to eat. our first choice, sticky lips bbq, had an hour plus wait. our second choice, red robin, also had an hour wait. an hour for a hamburger?! so we ended up at five guys. not exactly what we were looking for, but with seven of us and two babies, none of us felt like waiting an hour to eat. moral of the story: everyone else feels just as cooped up as you and it's better to stay home and make dinner.

chicken cordon bleu soup
adapted from double dipped life
45 minutes, serves 4-6

4 medium baking potatoes

2 tablespoons butter

3 garlic cloves, minced

1 medium onion, chopped

1/4 cup flour

2 1/2 cups 2% milk

1 3/4 cups chicken broth

1 cup shredded swiss cheese

2 chicken breasts, cooked and shredded

1 cup diced cooked ham

1. wash your potatoes and pierce them with a fork. microwave on high for 5 minutes. rotate and cook for an additional 5 minutes. check to see if they're tender. they may need a few more minutes and the cook time will vary based on your microwave. cut in half and set aside to cool slightly once done.
2. while the potatoes are cooking, start the soup. place a large stock pot over medium low heat and melt the butter. add the garlic and onion and cook until the onion is translucent, about 5 minutes.
3. add the flour to the pan and whisk until no dry pockets of flour remain. while whisking constantly, slowly add the milk. add the chicken broth and whisk well. bring to a simmer and cook until thickened, about 5 minutes. 
4. while the soup is thickening, scoop the potato out of the skin and cut into small pieces. 
5. once the soup is thickened, add the potatoes, cheese, chicken, and ham. taste and season with salt and pepper. serve hot.

Sweet Heart Honey Buns

Somewhere between a crumpet and a pancake, these soft fluffy buns are really easy to make.

Makes at least 4 buns - depending on the size of cutter used

½ pkt My Secret Kitchen Original Beer Bread Mix
1 tbsp My Secret Kitchen Secret Honeycomb Spices
2 tbsp caster sugar
1 large egg
¼ pint milk
Vegetable oil / butter for frying
My Secret Kitchen Hibiscus and Rose Nectar, to serve

In a large jug, stir together the Beer Bread Mix, Secret Honeycomb Spices and sugar. Add the egg and milk and whisk together to make a smooth batter.

Heat some vegetable oil (or butter) in a frying pan and place a metal cookie cutter (heart shaped if you have it) in the middle of the pan. Pour the batter into the cutter until it is half full (the batter will expand and bubble up on cooking).

Reduce the heat (watch they do not burn on the bottom) and continue to cook gently until the top of the bun looks dry and is ready to be turned over. Quickly flip and cook for a few seconds just to lightly brown the top.
  Whilst still warm, spoon over the Hibiscus & Rose Nectar and serve.

meyer lemon cupcakes with meyer lemon buttercream

it's been a while since i've made anything sweet. honestly, i think the back to back cakes in january had me sugared out. last week i picked up a bag of six meyer lemons in the store. two were already spoken for, leaving me with four. the perfect number to make these cupcakes. 

i love lemon desserts, almost as much as hubs, so it's no surprise these cupcakes are one of my favorites. ever. using meyer lemons makes the cakes not too sweet, not too tart. and the buttercream is the perfect finishing touch. so last week, while everyone else was watching beyonce sex it up, i was mixing up these cupcakes. definitely not a bad way to spend a sunday evening.

meyer lemon cupcakes with meyer lemon buttercream
adapted from miss delish
makes 18-24

i listed a range of 18 to 24 cupcakes for this recipe. i used a 1/4 cup of batter per cupcake and had 24. only a couple had nice, rounded dome tops, the rest were a little puny. if you want them to be a bit taller, i suggest dividing the batter among 18 cups instead of 24.

last fall i started using my medium cookie scoop, which holds 1 1/2 tablespoons, to portion frosting. for me, this is the perfect amount - not too much, not too little. if you like to pipe big swirls or want more frosting, i suggest doubling the recipe. i made double and froze half of it, since i didn't even come close to needing it all.

for the cupcakes:
1/4 cup + 2 tablespoons milk
the juice & zest of 2 meyer lemons
3/4 cup butter, room temperature
1 cup sugar
4 eggs
1 1/2 teaspoons vanilla extract

2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt

for the buttercream:
3/4 cup butter, room temperature
juice of 1 meyer lemon
2 1/4 cups powdered sugar
3 tablespoons milk
3/4 teaspoon vanilla extract

1. preheat your oven to 350F and line 2 muffin tins with paper cups. set aside.
2. to make the cupcakes, combine the milk and lemon juice and set aside while preparing the rest of the batter.
3. to make the cupcakes, cream the butter with an electric mixer until light. add the sugar and beat until light and fluffy, about 3 minutes. add the eggs one at a time, mixing each completely before adding the next. add the vanilla and lemon zest and mix until combined.
4. in a separate bowl, combine the flour, baking powder, and salt.
5. with the mixer on low, alternate adding the flour mixture and the milk & lemon juice until combined. 
6. divide the batter between the cupcake liners and bake for about 15 minutes or until a toothpick comes out clean. remove from the pan and cool completely on a wire rack.
7. while the cupcakes bake and cool, make the frosting. cream the butter with a mixer until light and fluffy. add the lemon juice and mix until combined. alternate adding the sugar and the milk until it is all combined. add the vanilla and mix on high for a few minutes until light and fluffy.
8. top each cooled cupcake with buttercream. these cupcakes are best the day they're made. they're good the next day, and are really dry on the third day.

2/5/13 ChefElla's Eggplant Omaha

CHEFELLA'S EGGPLANT OMAHA

Even though I like to try new foods sometimes even I find foods that I do not want to try.  This is what happened when my Mom tried to make eggplant one night.  I saw the eggplant and decided right away that it could not possibly taste good.  Eggplant is dark purple on the outside and white on the inside with little seeds, and there was no way I was going to eat it.
This past summer I was visiting my great great aunt and my cousins in Omaha and my aunt made dinner for us.  I did not know what it was, but it was so good.  I was so surprised and a little embarrassed to find out that the dish we had was eggplant.  I learned that night you cannot always judge your food simply by how it looks.

For this recipe you will need to use the oven and a knife.  If you are not allowed to use the oven or a knife by yourself you can have a grown up help.

1.  Wash your hands.

2.  For this recipe you will need a cutting board, a knife, measuring cups, a spoon, a fork, a medium
     bowl, a large bowl, a large plate, a cookie sheet and a baking dish.

Ingredients: (This recipe will make 6-8 servings)

1 Large    Eggplant, cut into 1/4 inch rounds.
1 Cup       Whole Wheat Flour
3 Large    Eggs

2 Cups      Panko Bread Crumbs, or Italian Seasoned Bread Crumbs.

1 Jar         Marinara or Pasta Sauce.  Use whatever kind sauce is your favorite.

1 Each      Fresh Mozzarella Log 16oz.
                -You can also use a large Fresh Mozzarella Ball - Baseball Sized.
                -Mozzarella comes in many different sizes.
                     *Ovoline - Egg Sized Balls
                     *Ciliegine - Cherry Sized Balls
                     *Bocconcini - Bite Sized Balls
                     *There are also Mozzarella Logs, Shreds and Slices

3.  Pre-heat your oven to 425F.

4.  While the oven is heating wash and then cut your eggplant into slices.  

5.  Crack eggs in a medium bowl and whip with a fork until the eggs are all one light yellow color.

6.  Pour bread crumbs into your big bowl.

7.  Pour whole wheat flour onto your plate.

8.  Cover your cookie sheet with foil and line your baking dish with foil.

9.  Take one piece of eggplant and place in the flour.  Turn the eggplant over to coat the other side.
     Tap the eggplant to remove excess flour.  Line coated eggplant pieces on counter.  Repeat until each
     slice is coated.

10.  Then working from left to right (eggs, bread crumbs, cookie sheet), dip a slice of eggplant into egg
       mixture, and then into bread crumbs.  Flip the eggplant over to coat both sides.  The crumbs will
       coat the eggplant.  Place the finished eggplant on your cookie sheet.  Repeat with each slice until
       all pieces are breaded.  

11.  Bake the eggplant for 20 minutes.  The eggplant is done when the crumbs are crispy on the
       outside and they may begin to turn brown in color.
12.  While the eggplant is cooking, cut your mozzarella into slices.  Pour a thin layer of sauce in the
       bottom of your baking dish.
13.  When the eggplant comes out of the oven let it sit for a few minutes.
14.  Put the eggplant into the baking dish on top of the sauce.
15.  With your spoon top each piece of eggplant with sauce.  The sauce should thinly
       cover each piece.  Top each piece with a slice of mozzarella.  Return the eggplant to the oven and
       bake for an additional 15-20 minutes.

Serve your eggplant on a bun as a sandwich, or with your favorite pasta as a meal.

Enjoy

-ChefElla

secret recipe club: mushroom barley soup

i had a hard time choosing my recipe for this month's secret recipe club. jane at the heritage cook has hundreds of sweet and savory recipes, most of which look like something i would make at home. and i can totally get behind her "chocolate monday" feature. (marry that with alison's sweet tooth friday and the start and end of the week is covered!)

i had it narrowed down to three recipes - mexican black bean soup with cilantro lime sauce, triple layer lemon cake with lemon buttercream icing (for hubs, of course), and one of her two mushroom barley soups. i ultimately chose the mushroom barley soup because i didn't have the patience for the black bean soup this month, i had already made two layer cakes in the last four weeks and couldn't justify another, and the first and only time i made mushroom barley soup it came out far too thick. i've had every intention to remake it and as soon as i saw jane's version, i stopped looking for anything else!

this soup is deceiving; it doesn't look like much, but it's packed full of flavor. tons of vegetables - mushrooms, carrots, celery, leeks - barley, and sherry, one of my favorite additions to soup, make this flavorful and filling. you definitely won't miss the meat!

for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website!  

check out my previous secret recipe club posts: scalloped ham and potato bake & andes mint cake, chicken souvlaki with tzatziki, asian pork chops, lemon lime meltaways, blueberry peach crisp, minted lemon ice, white chocolate macadamia nut blondies, raspberry cream filled eclairs, jam swirled cheesecake, whole wheat grapefruit cake, chewy no bake granola bars & carrot cinnamon waffles, cannoli, gingerbread muffins, double chocolate peanut butter chip oatmeal cookies, butterscotch peach cake, whole wheat honey pancakes, minted pineapple lime agua fresca, breakfast tacos, simple almond sandwich cookies, & roasted banana rum cake.

mushroom barley soup
adapted from the heritage cook
60 minutes, serves 4-6

2/3 cup quick-cooking barley
1/4 ouncedried porcini mushrooms
1 large onion, chopped
4 celery ribs, sliced
4 carrots, sliced
8 ounces baby portobella mushrooms, sliced
1 large leek, white and light green parts only, thinly sliced and rinsed
2 tablespoons tomato paste
2 tablespoons dry sherry (not sherry vinegar)
1 3/4 cups beef broth

1. soak porcini mushrooms in a half cup water until they're soft, about 20 minutes. once soft, drain and reserve liquid. rinse the mushrooms to remove any grit and coarsely chop.
2. while the mushrooms are soaking, chop the rest of your vegetables.
3. coat the bottom of a large dutch oven with olive oil and heat over medium high heat. saute onion and celery until just starting to brown, about 5 minutes. add carrots, baby bellas, leek, and chopped porcinis. saute until the liquid from the mushrooms is evaporated, about 10 minutes. 
4. stir in tomato paste, sherry, beef broth, reserved mushroom soaking liquid - be careful not to add any grit that collected in the bottom of your dish, barley, and three cups of water. bring to a boil, reduce to a simmer, and simmer until the barley and vegetables are tender, 15-20 minutes.
5. season with salt and pepper and serve.

pomegranate, pear, and goat cheese salad

we try to have salad one night a week for dinner and i'm always on the look out for a new one. this pomegranate and pear version caught my eye because it's so similar to my new favorite apple chicken salad, only this version has pomegranate and pear instead of apple and dried cranberry. it's delicious, with a few tweaks.

first, i don't have pomegranate molasses on hand, and couldn't justify spending $5 for a bottle just for a tablespoon. so i tried to substitute pomegranate juice. bad idea. the dressing didn't emulsify and the pomegranate flavor wasn't strong enough - since the molasses is essentially sweetened pomegranate juice that's boiled down to concentrate it, you don't have the same problem with the molasses. it wasn't inedible, but it wasn't anything great. i've left the original recipe below. if you try it, please let me know how it turns out. is it worth $5?!

because of the dressing mishap and that we happened to have some leftover maple mustard vinaigrette from the apple chicken salad, we topped our leftover salads the next day with that dressing. and it was delicious. 

the original recipe calls for salted pistachios instead of sliced almonds. the first time i had the salad, i had the pistachios and didn't think they went well with the pomegranate or the pear. the next day i subbed in the almonds and prefer them.

pomegranate, pear and goat cheese salad
adapted from food52
15 minutes, serves 4

for the vinaigrette
1 large shallot, minced
1 tablespoon pomegranate molasses
2 tablespoons apple cider vinegar
1/3 cup extra virgin olive oil

for the salad
6-8 cups mixed salad greens
2 cooked chicken breasts, sliced (optional)
2 ripe pears, cored, and thinly sliced
seeds from one pomegranate
4 ounces fresh goat cheese, crumbled
1/4 cup sliced almonds

1. to make the vinaigrette, whisk the shallot, molasses, and vinegar together. season with salt and pepper. while whisking, stream in the olive oil. mix until combined.
2. divide the greens, chicken, pears, pomegranate seeds, cheese, and almonds among four bowls. top with dressing.

pappardelle with mushrooms

as much as i adore mushrooms, i've always steered clear of any recipe that called for dried porcinis. i don't know why, but they've always intimidated me; something about having to reconstitute them made me afraid they would turn into chewy sponges in the end. boy was i wrong! i'm so glad i gave this recipe a try. it's really simple and full of mushroom flavor. don't let the time fool you - 30 minutes of it is spent waiting for the porcinis to reconstitute. no wonder this was one of cooking light's best recipes.

pappardelle with mushrooms
adapted from cooking light
45 minutes; 15 active minutes, serves 4

1/2 ounce dried porcini mushrooms
2/3 cup boiling water
8 ounces pappardelle
1 large shallot, finely chopped
8 ounces mushrooms, sliced
2 garlic cloves, minced
2 tablespoons dry sherry
1 ounce (or 5 tablespoons) freshly grated parmesan cheese, plus more for serving
1/4 cup heavy cream

1. rinse porcini mushrooms under running water. combine the porcini and boiling water in a small bowl and let sit for 30 minutes. once soft, drain and reserve 1/4 cup of the soaking liquid. chop porcini. cook the pasta according to the package directions. drain and reserve 1/4 cup of the cooking liquid.
2. once the porcinis are softened, start making the sauce (it's ok if the pasta is still cooking, it will take a few minutes to make the sauce). coat the bottom of a large skillet with olive oil. place over medium heat. add the shallots, mushrooms, and garlic and saute for about five minutes.
3. stir in porcini, sherry, and season with salt and pepper. cook for one minute, stirring frequently, until the liquid evaporates.
4. stir in the pasta, reserved porcini liquid, reserved pasta cooking liquid, grated parmesan, and cream. toss well to combine. to serve, top each with additional parmesan cheese.

Moqueca de Peixe

Serves 6

500g white fish fillets
Juice of 1 lime
2 tbsp olive oil
1 tbsp My Secret Kitchen Oak Smoked Rapeseed Oil
2 medium onions, sliced
1 red pepper, diced
1 green pepper, diced
2 cans chopped tomatoes
1 tsp My Secret Kitchen Wild Garlic Secret Spices
220g canned hearts of palm, sliced
250g cooked peeled prawns
½ jar My Secret Kitchen Moqueca Curry Paste

Add the fish fillets, lime juice and Wild Garlic Secret Spice to a bowl, and refrigerate until needed.

In a large casserole, sauté the onion with the olive oil and Smoked Rapeseed Oil until softened. Add the peppers and continue to sauté.

Mix the Moqueca Curry Paste with the tomatoes, before adding to the pan. Add the sliced hearts of palm before laying the fish and prawns on top. Cover with a tight-fitting lid and cook gently for 30-40 minutes. Sprinkle with fresh parsley and coriander, and serve with steamed rice and black turtle beans.

Maple Caramel Crunch Cheesecake with Secret Honeycomb Spices

Award winning recipe from consultant Yvonne Fraser-Kent

200g digestive biscuits, crushed
150g pecans, crushed
125g unsalted butter
400g cream cheese
100g caster sugar
⅓ jar My Secret Kitchen Maple Caramel Sauce
200ml double cream, whipped
2 tsp My Secret Kitchen Secret Honeycomb Spices

Grease and line a deep-sided loose-bottomed flan tin.
In a medium saucepan, melt the butter and add the crushed digestive biscuits and pecans. Mix together thoroughly, then spoon the biscuit crumbs into the flan tin and spread out evenly, making sure some of the biscuit crumbs line the sides of the tin. Refrigerate until needed.

Meanwhile, whisk together the cream cheese, sugar, Maple Caramel Sauce and 1 teaspoon of the honeycomb spices. Fold in the whipped cream. Spoon onto the base and leave to set for 2 hours.

When ready to serve, sprinkle with the remaining honeycomb spices and drizzle with Maple Caramel Sauce.

Hibiscus & Rose Jelly & Ice Cream

To make the jelly, follow the instructions on a packet of raspberry jelly, substituting 2 tablespoons of water for 2 tablespoons of My Secret Kitchen Hibiscus & Rose Nectar. Pour into moulds or glasses and allow to set.

When ready to serve, top the jelly with a ball of ice cream.

Alternatively, serve ice cream and strawberries alongside the jelly, drizzled with more of the Hibiscus & Rose Nectar.