Sop Buntut (Java Traditional Oxtail Soup)

Ingredients:

2 lbs. oxtail
3 inches of ginger, unpeeled but smashed
3 nutmeg seeds, roughly broken
20 cloves
1 teaspoon ground black pepper
salt to taste
3 carrots, halved and chopped into 1 inch chunks
2 leeks, chopped into 1 inch chunks
1 scallion, chopped into 1 inch chunks
2 medium all-purpose potatoes, chopped into 8 chunks each
2 tomatoes, cut into wedges
1 cup chopped celery, with leaves.
fried shallots
1 Tbsp butter or vegetable oil

Method:

Fill a large pot with enough water to cover the oxtail generously and add the ginger. Bring the water to a boil, add the oxtail, and boil for three minutes. Pour out the water and discard the ginger. Refill the pot (still with the oxtail) with cold water and bring to a boil. Add the cloves and nutmeg, and simmer, covered, for 1 1/2 hours until the meat is tender. Remove from heat, cool completely, and refridgerate overnight. Skim the congealed fat from the surface.
Bring the soup back to a simmer. Heat butter/oil in a pan over medium heat, add carrot, leek, and scallion and saute for 3 minutes, then add to the soup along with the potatoes, pepper, and salt to taste. Cover and simmer for twenty minutes, or until the potatoes are tender. Ladle into bowls and garnish with celery, tomato slices, and fried shallots.
The recipe would probably be even tastier if, before you started, you rubbed the meat lightly with vegetable oil and roasted it for an hour or so at 425 degrees, then deglazed the pan with water, used that for the soup base, and skipped the initial boil-and-dump phase.

Easy Spaghetti Bolognese

Ingredients:

2 Tbsp olive oil
400g/14oz beef mince
1 onion, diced
2 garlic cloves, chopped
100g/3½oz carrot, grated
2 x 400g/14oz tin tomatoes
400ml/14fl oz stock (made from stock cube. Ideally beef, but any will do)
400g/14oz dried spaghetti
salt and pepper

Method:

1. Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour). Once browned, transfer the mince to a bowl and set aside.
2. Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another two minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.
3. Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.
4. When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.

Chai Spiced Glazed Doughnut Muffins

YIELD: 12 muffins

PREP TIME: 15 minutes
COOK TIME: 17 minutes

Ingredients:
For the Muffins
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp finely ground black pepper
3/4 tsp salt
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze
3 Tbsp butter; melted
1 cup confectioners’ sugar; sifted
1/4 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground cardamom
1/8 tsp ground allspice
3/4 tsp vanilla
1 Tbsp milk

Method:

For the Muffins

1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars until smooth.
3. Add the eggs one at a time, beating to combine.
4. Stir in the baking powder, baking soda, cinnamon, ginger, cardamom, allspice, black pepper, salt and vanilla. Mix well to fully incorporate.
5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6. Using a large scoop (about 3 tablespoons), divide the batter evenly into the prepared pan, filling the wells nearly full.
7. Bake the muffins in preheated oven for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Prepare the glaze.

For the Glaze

1. In a medium bowl, mix together the melted butter, confectioners’ sugar, spices, vanilla and milk. Whisk until smooth.
2. When muffins have cooled slightly (about 5 minutes), dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
3. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Banana Bread

Makes 1 loaf (8 x 5-inch loaf pan)

Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup granulated white sugar
2 large eggs
3 medium-sized bananas, very ripe
1/4 cup milk
1 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped nuts or chocolate chips (optional)

Method:

1. Preheat the oven to 350°F with a oven rack in the bottom third of the oven. Line the loaf pan with parchment, letting the excess hang over the sides. Spray the inside with nonstick cooking spray. →If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.
2. Melt the butter in the microwave or over low heat on the stovetop. → Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer in the next step.
3. Whisk together the melted butter and sugar in a mixing bowl until combined. (Or cream in a mixer until fluffy.)
4. Crack the eggs into the bowl. Whisk until completely combined and the mixture is smooth.
5. Whisk the milk and vanilla into the batter.
6. Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.
7. Measure the flour, baking soda, and salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible.
8. Last but not least, scatter the nuts or chocolate over the batter and gently fold them in.
9. Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.
10. Place the pan in the oven & bake for 55 to 65 minutes. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a tooth pick or cake tester inserted into the middle comes out clean. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every five minutes after.
11. Set the loaf, still in the pan, on a cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.
12. Lift the loaf out of the pan using the parchment paper "wings." Set it on the cooling rack to cool for another 10 minutes before slicing. Leftover bread can be kept, covered, at room temperature for several days or wrapped in foil and frozen for up to 3 months.

Recipe Notes:
Banana Muffins: To make muffins, line a muffin tin with liners and fill each cup to roughly 3/4 full. Makes 8 to 10 muffins.

Cinnamon-Sugar Pumpkin Snack Cake

Ingredients:

1 cup white flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 cup brown sugar
6tbs butter, melted
2 eggs
3/4 cup canned pumpkin
1 tsp vanilla

Cinnamon-Sugar Topping
1/4 cup sugar + 1 tbsp cinnamon, combined

Method:

1. Preheat oven to 350. Lightly grease an 8X8 inch square pan, set aside.
2. Whisk flours, baking powder, cinnamon, and nutmeg together in a small bowl.
3. In a separate bowl, whisk sugar, pumpkin, egg, vanilla, and melted butter together.
4. Stir dry ingredients into wed ingredients until just combined. Pour into prepared pan (batter will be thick)
5. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
6. Spread a thin layer of butter over the top (while warm) and coat with cinnamon-sugar topping.

Pumpkin Bread

YIELD: 2 loaves

PREP TIME: 20 minutes
COOK TIME: 60 minutes

Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons pure vanilla extract
2 1/2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 tablespoons pumpkin pie spice

Method:

1. Preheat oven to 350 degrees F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

NOTES:
This bread is a fantastic base for all sorts of additions. Get creative by adding in chopped nuts, chocolate chips, dried cranberries or whatever else sounds good to you.

Apple Cake with Vanilla Sauce

Ingredients:

For Apple cake
2 cups sugar
1/2 cup softened butter
2 eggs
4 large apples, cored and grated
2 cups all-purpose flour
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup chopped nuts (optional- I leave them out)

For Vanilla Sauce (Makes 3/4 cup.)
•1 cup water
•1/2 cup sugar
•1 tablespoon cornstarch
•2 tablespoons butter
•2 teaspoons vanilla extract
•pinch salt

Method:
Apple Cake Directions

1. Cream together sugar and butter. Add eggs one at time. Add grated apples. 
2. Sift together flour, soda, salt, cinnamon, and nutmeg. 
3. Add in half of flour mixture stir in until incorporated, add second half and still until just mixed. (I stir in the flour by hand to avoid over-mixing.)
4. Pour into a greased 9 x 13 baking dish. Bake at 350 degrees for 40 minutes or until cake tester comes out clean. (less if you bake convection)

Vanilla Sauce Directions

1. Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. 
2. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened. 
3. Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted. Spoon over dessert Enjoy!

Slow-Cooker Asian Braised Beef Short Ribs

SERVES 4 TO 6

TO PREP 15 MINUTES 
TO COOK 9 to 10 HOURS ON LOW OR 6 to 7 HOURS ON HIGH
TO FINISH 10 MINUTES

Ingredients:
1/4 cup chicken broth
3/4 cup hoisin sauce
3 scallions, white parts minced, green parts sliced thin
4 teaspoons Asian chili-garlic sauce
1 tablespoon instant tapioca
5 pounds bone-in English-style short ribs, trimmed
Salt and pepper

Method:

1. Combine broth, hoisin, scallion whites, chili-garlic sauce, and tapioca in slow cooker. Season short ribs with salt and pepper and nestle into slow cooker.
2. Cover and cook until beef is tender, 9 to 10 hours on low or 6 to 7 hours on high.
3. Transfer short ribs to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Skim excess fat from surface of sauce. Pour sauce over short ribs and sprinkle with scallion greens. Serve with egg noodles or rice.

NIGHT TIME PREP
• Scallions can be prepared; refrigerate.
• Short ribs can be trimmed and seasoned; refrigerate.

Homemade Vanilla Extract

Ingredients:

3 to 5 vanilla beans
8 ounces alcohol such as vodka, bourbon, brandy, or rum

→ General Rule of Thumb: Use 3 to 5 vanilla beans per 8 ounces of alcohol and multiply accordingly if making more extract.

Method:

1. Split the vanilla beans: Split each vanilla bean in half lengthwise. If you like, you can leave an inch connected at the end of the bean for an attractive presentation. You can also chop the beans into smaller pieces if necessary to fit in your jar or bottle.
2. Place the vanilla beans in a jar and cover with alcohol: Place the vanilla beans in a clean jar or bottle. Cover them with alcohol, making sure they are completely submerged. Cover the jar or bottle and give it a good shake.
3. Infuse for at least one month: Store the jar or bottle of vanilla beans in a cool, dark place for at least one month, shaking it from time to time. Taste the extract and let it infuse longer if you want a stronger flavor.
4. Strain it if you like: You may wish to remove the vanilla pods and decant the extract into a pretty bottle. The little flecks of seeds can be a nice touch, but if you want a clear extract you can strain them out using a coffee filter.
5. Or leave the pods in the extract: You can also leave the beans in the alcohol and top off the bottle as you use the extract. Eventually all the flavor will be extracted from the original vanilla beans, so you can periodically add fresh beans as well as leftover pods that you've scraped for other recipes.

→ Uses for spent pods. You can also make good use of the spent vanilla pods by drying them and then making vanilla sugar or flavored salt.

What Vanilla Beans to Use?

You can use any vanilla beans, bearing in mind that different varieties and grades will have unique properties.

Bourbon or Madagascar vanilla has the classic, robust flavor that one typically associates with vanilla. Tahitian vanilla is subtly fruity and floral, whileMexican vanilla tends to be smooth and spicy. Create a single origin vanilla extract or invent your own blend — it's up to you!

Although Grade A or gourmet/prime vanilla beans are superior for cooking, in this case Grade B or extract grade vanilla beans are ideal because they have a lower moisture content. Feel free to use whatever you have, though.

A note on pricing and sourcing: Vanilla beans can get expensive. While it's possible to find inexpensive vanilla beans in bulk from places like eBay, I also like to buy Fair Trade vanilla whenever possible. Mountain Rose Herbs is a good source for organic and Fair Trade vanilla beans.
What Alcohol to Use?

Vodka has the most neutral flavor, but you can also use bourbon, brandy, or rum to create unique extracts.

There's no need to use a top-shelf or high-proof alcohol when making vanilla extract. An inexpensive 40% (80 proof) alcohol will work just fine. (Commercial vanilla extracts are typically 35% or 70 proof alcohol.) I prefer using a mid-tier alcohol, not bottom of the barrel but not too expensive, either.
How Long to Infuse?

Let the vanilla beans infuse for at least one month and even a couple of months for a stronger flavor. You can also use more beans to speed up the process. If giving this as a gift before the infusion is complete, tell your recipient to let it mature for a number of weeks. Vanilla extract is kind of like wine in that the flavor will become more complex over time.

Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting

Yield: 2 DOZEN SMALL 

Prep time: 30 MINUTES
Cook time: 9 MINUTES
total time: 39 MINUTES

Ingredients:
1/4 cup softened butter
1/4 cup coconut oil*
1/3 cup + 1 tablespoon granulated sugar**
1 tablespoon molasses
1 teaspoon vanilla
1 egg
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup grated carrot
1/4 cup pecans + more for garnish, if desired

frosting:
2 oz. softened cream cheese
1/4 cup softened butter
1 teaspoon orange zest
1 cup powdered sugar

Method:

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mats and set aside.
2. Cream butter, coconut oil, sugar and molasses together until completely smooth. Scrape sides and mix again briefly. Stir in vanilla and egg. Then stir in dry ingredients until just combined. Scrape sides and stir again briefly. Stir in carrot and nuts by hand. Scoop onto prepared baking sheets and bake 8-9 minutes or until edges are brown and cookies have poofed up slightly in the center. Cool 2 minutes on baking sheet, then transfer to cooling rack. Cool to room temperature.
3. For the frosting, place all ingredients into a small bowl and whip until smooth. Spread each cookie generously with frosting and top with chopped pecans if desired.

*If you do not have coconut oil, simply use butter.
**If you do not have granulated sugar and molasses, simply use brown sugar.

Testing baking soda/powder

Baking soda and baking powder are essentially chemical leaveners that react to temperature and other ingredients, so you are testing to see if the chemicals are still active. All you have to do is drop a little bit of the baking soda or baking powder into hot water (and vinegar if testing baking soda) and look for a bubbling reaction — if there's fizzing, it's still good to use!

Apple Cake

TOTAL TIME: Prep: 40 min. Bake: 50 min. + cooling

MAKES: 12 servings

Ingredients:
1 package (8 ounces) cream cheese, softened
2 cups sugar, divided
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
2 cups chopped peeled tart apples
1 cup shredded carrots
1/2 cup chopped pecans
PRALINE ICING:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons 2% milk
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, toasted

Method:

1. Preheat oven to 350°. In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
2. In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in apples, carrots and pecans.
3. Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.
4. Bake at for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
5. In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir 1 minute. Remove from heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans. 

Oven Baked Denver Omelet

PREP TIME: 10 MINS

COOK TIME: 25 MINS
TOTAL TIME: 35 MINS
SERVES: 4-6

Ingredients:
8 eggs
½ cup half and half cream
1 cup shredded cheddar cheese
1 cup chopped fully cooked ham
½ cup onion
½ cup green pepper

Method:

1. Preheat oven to 400 degrees. In a medium sized mixing bowl whisk together eggs and cream. Add in cheese, ham, onion and green pepper.
2. Pour into a greased 9×9 inch pan. Bake for 25 minutes or until golden brown.

Pot Roast

TOTAL TIME: Prep: 10 min. Bake: 2-3/4 hours

MAKES: 8 servings

Ingredients:
1 tablespoon canola oil
1 boneless beef chuck roast (3 pounds)
1-1/2 cups water
1 envelope brown gravy mix
1 envelope Italian salad dressing mix
1 envelope onion soup mix
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds potatoes (about 9 medium), peeled and quartered
1 pound carrots, cut into 2-inch pieces

Method:

1. Preheat oven to 325° F. 
2. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. 
3. In a small bowl, whisk water, gravy mix, dressing mix, soup mix, garlic powder and pepper until blended; add to pan. Bring to a boil. 
4. Bake, covered, 1-1/2 hours.
5. Add vegetables; cook 1-1/4 to 1-1/2 hours longer or until meat and vegetables are tender. Skim fat if necessary. 

Fresh Apple Cake

Ingredients:

3 - cups all purpose flour
2 - cups sugar
3 - eggs
3 - cups apples, peeled and chopped
1 - cup canola oil
2/3 - cup apple juice or milk
1 - teaspoon baking soda
2 - teaspoon vanilla
2 - teaspoon cinnamon
1/4 - teaspoon nutmeg
1/2 - teaspoon salt
1 - cup pecans, halves, separated

Icing Recipe:
2 - cups powdered sugar
2 - tablespoons milk
1 - teaspoons vanilla extract

Method:

1. Preheat oven to 350-degrees; grease and flour a Bundt pan. In a large bowl, toss apples with flour to coat.
2. Add remaining ingredients and stir to combine. If using nuts break the pecan halves into pieces and add to the batter {save about 10 pecan halves for garnish }.
3. Pour the mixture into prepared pan; make sure to spread the mixture evenly. Bake 50 to 60 minutes, or until a cake tester comes out clean.
4. Let cake cool in pan 15 minutes before removing to serving plate. When cake is completely cool drizzle with icing and garnish with pecan halves.
5. To prepare icing place place powdered sugar, vanilla and milk in a bowl and mix together until smooth. If the glaze is to thick add milk one teaspoon at a time until the mixture reaches desired consistency.

If you don't have a Bundt pan you can use two loaf pans.

White Cake

Ingredients:

2 1/4 cups cake flour
1 cup milk at room temperature
6 large egg whites at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
1 1/2 sticks unsalted butter, softened but still cool

Method:

1. Heat oven to 350 degrees. Prepare two 8-inch cake pans.
2. Make sure milk and eggs are room temperature.
3. Pour milk (I used skim) , egg whites, and extracts into medium bowl and mix with fork until blended.
4. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
5. Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
6. Pour batter evenly between two prepared cake pans.
7. Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
8. Allow cake to cool to room temperature.
9. Frost cakes with favorite frosting.

Pumpkin Pie Spice

Ingredients:

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves

Method:

1. Combine spices in a small bow, mix well to combine. Store in a small jar or spice container.

Raspberry & Mascarpone Cream Sponge Cake

Ingredients:

For the sponge:
6 oz (175 g) self-raising flour
1 rounded teaspoon baking powder
3 large eggs
6 oz (175 g) caster sugar
6 oz (175 g) butter, very soft at room temperature
½ teaspoon vanilla extract

For the filling:
8 oz (225 g) raspberries
3-4 tablespoons soft set raspberry jam
1 x 250 g tub mascarpone
1 x 200 ml tub fromage frais
1 level tablespoon caster sugar
1 teaspoon vanilla extract

To serve:
a little icing sugar

Method:

1. Pre-heat the oven to 170°C.
2. Take a very large mixing bowl. Measure the flour and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down. Now all you do is simply add all the other sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon with a bit more effort. 
3. What you now end up with is a mixture that drops easily off a spoon when you give it a tap on the side of the bowl. If it does seem a little too stiff, add 1-2 tablespoons of tap water and mix again.Now divide the mixture between the two tins, level it out and place on the centre shelf of the oven. It will take 30-35 minutes to cook – don't open the oven door until 30 minutes have elapsed. 
4. To test if they are cooked or not, touch the centre lightly with your little finger; if it leaves no impression and springs back, the sponge is cooked. 
5. Remove from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round, then turn them out onto a wire cooling tray. Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray
6. For the filling, combine the mascarpone and fromage frais in a bowl; a balloon whisk will amalgamate them quicker. Add the level tablespoon of sugar and one teaspoon of vanilla extract. 
7. Now spread one tablespoon of jam over one of the sponge cakes, follow this with half the cream mixture then scatter the raspberries all over that. Now add the remaining cream mixture and drizzle it with the rest of the jam. Place the second sponge cake on top. Press very lightly to sandwich everything together, then lightly dust the cake with icing sugar before serving.

Restaurant Style Salsa

Ingredients:

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel
¼ cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, sliced
½ teaspoon Sugar
¼ teaspoon Salt
¼ teaspoon Ground Cumin
½ cup Cilantro
Juice from one lime

Method:

1. In a blender of food processor combine whole tomatoes, rotel, onion, garlic, jalapeno, sugar, salt, cumin, cilantro, and lime. Pulse or blend until desired consistency.
2. Refrigerate for about an hour before serving and serve with tortilla chips.

*This makes a big batch. It filled my entire blender. If you want less, half the recipe.

Best Ever Banana Bread

TOTAL TIME: Prep: 15 min. Bake: 70 min.

MAKES: 16 servings
Yield: 1 loaf.

Ingredients:
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 medium ripe bananas, mashed (1 cup)
1/2 cup canola oil
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon vanilla extract
1 cup chopped walnuts

Method:

1. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour 20 minutes or until a toothpick comes out clean. Cool on wire rack.