Tuesday, 14 May 2013



For 2 persons.

1 1/2 CUP peaches (frozen will do at this time of year)
3/4 CUP greek yogurt
1/4 CUP milk
1 TBSP honey
2 oz peach liqueur
1 oz fruit wine (we used Southbrook Framboise)

Blend first five ingredients
Divide between glasses
Float 1/2 oz Framboise each glass

Huevos Rancheros

There is no one "recipe" here; more putting together components of your choice. 

For 2 persons.

Prepare tomato salsa first

2 TBSP vegetable oil
1 onion diced
3 garlic cloves minced
1 jalapeno diced  (or whatever 'hot' pepper you can get your hands on)
1 TBSP tomato paste
5 ripe tomatoes chopped

2 teaspoons ground cumin (remember the mortar and pestle from last Fall?)
handful of chopped cilantro & oregano
1 tsp sugar

Saute first six ingredients for 10 mins
Add remaining and simmer a further 10 mins


1 TBSP oil
1 CUP black beans
1 chili pepper diced
1 tsp cumin
2 eggs
4 cooked skinless/boneless chicken thighs, sliced & kept warm
1 CUP grated cheese
1 CUP guacamole  (we took our cheat here; you're allowed one per menu)
4 tortillas-warmed or fried

Saute first four ingredients 'til heated through

Prepare eggs anyway you want

Top tortilla with chicken, bean mixture & cheese
Top w/ second tortilla, egg, a liberal serving of salsa and guacamole

If you prefer, present the components 'Cobb' style (rows)

Banana/Coffee/Toffee Bread


Because who needs to make three different kinds of cake when you can make one?

3 ripe, mashed bananas
½ cup coffee, room temp

2 CUP flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp nutmeg

½ cup butter-melted, room temp
¾ CUP sugar
2 eggs

2 tsp vanilla
½ CUP Skor toffee pieces or Skor bar
¼ CUP banana chips, broken

Spray loaf pan.
Preheat oven to 350F
Stir bananas with coffee
Whisk flour, baking power & soda, salt and nutmeg

Beat butter with sugar and add eggs, one at a time, beating well

Add dry ingredients to liquid portion and add half toffee pieces
Add to pan
Sprinkle top with banana chips and remaining toffee pieces

Bake 45 minutes
Cool 10 minutes in pan

No comments: