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Ingredients:
4 corn on the cob shucked
1/2 cup sour cream
1/3 cup mayonnaise
1 clove of garlic crushed
Zest of one lime
1/2 teaspoon chili powder
1/2 teaspoon paprika can be mild or smoky
1/4 cup chopped cilantro not packed
1/2 cup cotija cheese
Lime wedges to serve
Directions:
1.In a bowl, mix together the Mexican crema dressing ingredients. Combine 1/3 cup sour cream, 1/3 cup mayonnaise, 1 peeled and crushed garlic clove (or 1 tsp, garlic paste), lime zest from 1 lime, 1/2 teaspoon chili powder, 1/2 teaspoon paprika, and 1/8 cup ………………………………………………………………………………………………………………. chopped cilantro (about half of your 1/4 cup)
2.Grill 4 sweet corn without the husks on a grill, over high heat. Turn regularly for about 10 minutes until they begin to char.
3.Take the corn off the grill and brush with the crema dressing all over.
4.Finally, sprinkle 1/2 cup cotija cheese, lime juice from 1 lime, and your remaining cilantro over the top, and serve.
Ingredients:
1 pound ground sausage, hot or mild
1 small yellow onion, diced
3 cloves garlic, minced
3 tablespoons flour
1 teaspoon dried basil
1/2 teaspoon oregano
1 pinch cayenne, optional
1 teaspoon hot sauce
1/2 teaspoon mustard powder
1/4 teaspoon pepper
1 cup heavy cream
5 cups chicken broth
2 cups kale
2 cups refrigerated tortellini, just under 10oz.
Salt to taste
1 pinch red pepper flakes
Directions:
1.Note: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!
2.Remove the casings from the sausage if you purchased links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.
3. Add the flour and cook for 1-2 minutes to remove the raw flour taste.
4.Add 1 tsp dried basil, 1/2 tsp oregano, 1 pinch of cayenne, 1 tsp hot sauce, 1/2 mustard powder, 1/4 tsp pepper. Stir to combine.
5.Add the chicken broth and use silicone spatula to “clean” the bottom of the pot. Add the cream. Bring to a boil, reduce to a simmer.
6.Add the kale and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)
7.Taste the soup and add salt if desired. Start with 1/4 tsp and add more after that if needed.
8.Transfer to serving bowls and top with a pinch of red pepper flakes. Serve with garlic bread with cheese.
Ingredients:
1 lemon juiced and zested
1/4 cup extra virgin olive oil
3 garlic cloves finely minced, or 1 tsp dried garlic powder
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp + a pinach of sea salt
1/4 tsp coarse black pepper
Garnish
1/4 cup feta cheese
1/4 cup fresh chopped parsley
Additional wedges of lemon
Directions:
Make Marinade and Marinate:
1.In a large mixing bowl, add the lemon zest and juice, olive oil, garlic, and all of the spices. Give a mix until well-combines and emulsified. Set aside 1/4 cup of the marinade for later.
2.Then, add the chicken to the remaining marinade. Toss with tongs to ensure each cutlet is fully coated. Cover with saran wrap and place into the fridge for thirty minutes.
Cook Chicken:
1.When ready, heat a nonstick skillet over medium-high heat. Once heated, drizzle in olive oil and place the chicken into the pan. Sear until the bottom is nicely golden brown. Once achieved, flip the chicken and cook for an additional 3-4 minutes or until white in the middle and juices run clear once cut into it.
2. Transfer the chicken to a serving plate. Drizzle the remaining marinade over the chicken. Sprinkle the top with fresh chopped parsley and feta cheese.
Serve and Enjoy
Ingredients:
Meatballs
125g butter softened
165g (3/4 cup) caster sugar superfine sugar
1 tsp vanilla extract
2 eggs approx 55g each
125ml milk full cream
225g (1 1/2 cups) self-rising flour sifted
3 apples cored, peeled and thinly sliced
1/2 cup (45g) flaked almonds
3 tbsp raw sugar
Directions:
1. Grease the bottom and sides of a 22cm springform pan. Lone the base with baking paper.
2.Preheat oven to 160° C (fan-forced).
3.Beat the butter, caster sugar and vanilla extract until smooth and creamy. Add the ………………………………………………………………………………………………………………….. eggs and milk and beat until combined.
4. Sift in the self-rising flour and beat until just combined.
5. Pour half of the mixture into the prepared tin. Add a layer of the thinly sliced apples (half of them).
6. Repeat with the remaining cake mixture and apple slices.
7.Sprinkle over the flaked almonds and the raw sugar.
8.Bake in the oven for 40-45 minutes or until the cake is cooked when tested with a skewer.
9.Leave to cool in the baking pan for 20 minutes before placing onto a wire rack to cool completely.
10.Serve on it’s own or warm with a scoop of vanilla ice cream.
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